It’s been a while, I want to tell you about all the things that have happened. Holiday plans, travel, new books I’ve read, things I love and people that I love even more.
But at the same time it feels like nothing has happened. (FYI America – specifically west coast, I went to Melbourne, I’m reading The Book Thief finally, I’m totally loving Adelaide weather right now and I love you – probably)
I still get up every morning about 6.04, I force myself to have water before I eat all the food, and then I go to work. It’s all very samey.
I’m one of those people now. Sigh.
I want to have more time to do things, but I also want to time to not do anything at all.
I made this though, I made a gluten free chocolate cake. And it’s not shit.
In fact you cannot even tell it’s gluten free. It spawned from a yule log I made for a Christmas in July party (also not shit, the weather is awful here in July, it’s not really cold enough to do anything wintery, it’s just depressing.)
Flourless Chocolate Cake
You’ll want to make Chocolate Ganache to cover the cake. Ganache for this will be one part couveture chocolate and 1 part heavy cream. I did 100g of chocolate (70% dark chocolate) and 100g (about 95ml) of heavy cream (33% fat or more).
Chop the chocolate into small pieces and set aside in a heat proof bowl.
Pour the cream into a pan, and heat the cream until lightly bubbling. Pour the cream over the chocolate and let the mix sit for a few minutes, slightly shaking the bowl to cover the chocolate. Once the chocolate has really begun to melt, begin to stir with a very clean and dry spatula until completely combined.
To get the colour on this, I added a black food gel. I also added murray river salt flakes and walnut oil for flavour. Set the top layer of the cake onto a rack with a sheet underneath and pour the ganache over until covered. Allow to dry (I suggest the fridge).
Decorate with white frosting.