I am competitive and more so when the prize is a gorgeous thing like the bracelet that Sanjana has. It was difficult to pick one charm but since cakes are my all time favorite, this cake was born. It's slim (like the charm) and oh so tasty. It a chocolate explosion in your mouth, rich and decadent. And if ever there's a last chocolate cake I can ever have, I want it to be this one. I googled for the recipe, consulted a few recipe books and picked what I like to make it.
1/2 cup bittersweet chocolate
1/2 cup sugar
1/2 cup ground walnuts (or almonds)
6 tablespoons butter, cut in pieces
1 teaspoon vanilla
1/2 teaspoon instant coffee dissolved in 1 tablespoon water
1 tablespoon brandy (optional)
Preheat the oven to 300 degrees. Butter a 8 inch springform pan and keep aside.
In a large vessel, melt the chocolate in a double boiler or microwave. Microwave for 30 seconds, stir and microwave again for 30 seconds. Repeat till all the chocolate is melted. Add butter and sugar to the chocolate and microwave in 30 second intervals, just like chocolate. Then add the vanilla, coffee, walnuts and brandy and mix well.
Separate the eggs into yolks and whites. Whisk the yolks till they are lighter in color and add to the chocolate mix. Whisk the egg whites till they are form stiff peaks and fold 1/3rd into the chocolate. When fully folded mix the next third and then the remaining third. Pour into the buttered springform pan and bake for 45 minutes or till a toothpick inserted into the center comes out clean. Remove from oven and cool. The cake will rise while baking and fall when it is cooled.
Serve warm with side of vanilla icecream and a berry coulis drizzled on top
Serve cold sprinkled with powdered sugar on top with a dollop of whipped cream and strawberry