Making this cake is simple and simultaneously tricky. What makes it challenging is one, I've never had the recipe written down and two, when it comes to the baking phase, I end up winging it. And if you bake then you know you never "wing" anything.
Here are the ingredients: (Remember, I've never had the exact measurements because I never bothered writing them down. Therefore, I use a tall glass for measuring: 1 part = one large glass. Just respect the proportions and it'll be fine.)
3 to 4 eggs depending on size
1 part raw sugar
1 part coconut shavings
2 parts rice flour
2 parts rice milk
100 g of dark chocolate
1 small packet of baking powder
pinch of salt (fleur de sel if you have it)
Preheat oven.
Melt the chocolate in the rice milk. In a large bowl, mix the rest of the ingredients together. Pour the chocolate and rice milk mix in with the rest of the ingredients. Mix well. Pour the whole lot into a cake mold and stick it in the oven. This is where things get tricky. I'm not sure exactly how long it should cook. What I do is stick it in the oven for about 20 minutes. Sometimes I lower the temperature a few degrees, don't ask me why I do that because sometimes I forget and it doesn't seem to change things much.
God, Elise. These are the worst directions ever for making a cake.
Give me a break. I'm a pantser even in the kitchen and this cake is fab...Granted, when I'm not screwing it up.
So after about 20 minutes, I'll stab the cake with a knife to check if it's cooked. If it looks done, I'll turn off the oven, pull out the cake and let it cool before de-molding. Actually, that's a big fat lie. I turn off the oven and leave it in there until I can get back to it later. Nine out of ten times it comes out burned on top, but it's still damn good cake.
A few things to keep in mind. If you're used to highly sweeten cakes, you probably won't care much for this. But, I guess you could always add more sugar. And though it's a moist cake (sorry for you folks that cringe at the word moist), it's not your typical light, airy, fluffy kiddie cake. It's dense. Really dense, the black hole of cakes kind of dense. One descent slice for breakfast with coffee or tea should do. Also, it's a nice substitute for all you poor lactose intolerant people out there, or those who simply want to reduce your dairy intake.
Okay, that's it for today. Enjoy your Sunday and Bon Appétit!
