I’ve been baking cakes since I was about nine years old. Back when all I had at my disposal for mixing them was an old rotary beater from the ’60s.
Apparently those beaters are worth a bit now … collectors’ items … wish I’d kept it instead of getting so excited at the arrival of an electric hand-held mixer at our home.
In any case a beater or mixer is only needed for a small part of this recipe.
I decided to make my own birthday cake this year as that way I actually get one. I’ve bought cakes in the past as the rest of the family believes that birthdays need cakes (no-one seems to extend that rule to making one though) and while they’ve been good there’s generally not a huge taste variation available with good, bought flourless cakes.
The flourless part? I’m gluten intolerant and the best gluten-free cakes are the flourless ones in my opinion. Forget flour substitution. Just don’t work with it in the first place, I say.
Makes for a cake that is fudgy and, on this occasion, supremely chocolately with a salty finish.
I don’t know where the need to combine flourless chocolate goodness with peanut butter came from but it started me on an experimental path that I’m glad I went down.
The cake itself is an adaptation of Nigella Lawson’s Flourless Chocolate Lime Cake with Margarita Cream which I whipped up for Mr SY’s birthday (you’ll find a visual here).
The dark chocolate peanut butter ganache on top (best served up warm) I adapted from here. I’m a dark chocolate girl but that’s just me, maybe you love milk chocolate. Whichever your poison, choose the best quality your budget will allow. It will pay off for you in taste big time.
BTW, this cake comes with a decadence warning … but you already knew that didn’t you?