Recipe | Haidee Hart · Curator | Hakan Burcuoğlu · Venue | Stowel Lake Farm · Gear | Leica
What would’ve been a muse to a renaissance painter versed in natures mortes, is now Haidee’s salacious sacrifice to the Gods of Cake. And as far as dessert dalliances go, what humankind have known as “cake” just doesn’t get more velvety than this. It fashions a fragile façade—a timid, meringue shell that fissures with a silent whisper—yet beneath the cracks, there’s a raging tempest of merciless, unctuous chocolate, that eats like the lovechild of a bodacious brownie, and a meritorious mousse cake. It has, what the vanguards of pastry would call, “éclat”. Pastry is chemistry, but we are not chemists. And though you should follow Haidee’s maxims with a careful eye, you should also make it your own—be it with a festoon of gleaming berries, or a virgin olive oil infused with the tears of dessert fiends. Be our guest, pander to your sweet-tooth.
Ingredients [serves 8]
8 oz high quality dark chocolate
2/3 cup Extra Virgin Olive Oil
1 cup fine organic sugar
4 tbsp finely ground almond
5 free range eggs, separated
Large pinch of coarse sea salt
1 punnet of fresh berries, for serving
500 ml of whipping cream, softly whipped, for serving
Extra Virgin Olive Oil, for serving
Method of Preparation
01. Preheat your oven to 350F.
02. Butter an 8” spring form cake pan.
03. Using a double boiler, melt the chocolate. Whisk in 1/2 cup of the sugar and Olive Oil. Set aside to cool.
04. Whip egg whites until soft peaks form, slowly adding the remaining 1/2 cups of sugar until stiff peaks are achieved.
05. Stir ground almond, sea salt and egg yolks into cooled chocolate mixture.
06. Gently fold beaten egg whites into chocolate mixture until thoroughly combined. Do not over-mix.
07. Spread batter into buttered cake pan, and bake for approximately 45 minutes, or until a wooden skewer inserted into the middle of the cake comes out [mainly] clean with just a little crumb on it.
08. Allow cake to cool completely. Remove from pan onto a large wooden board, or cake platter, for serving.
09. When ready to serve, top with softly whipped cream and fresh berries of your choice.
10. Drizzle a teaspoon or so of good quality Olive Oil on each slice before serving.
11. Enjoy the cake of your labour, snap a picture and hashtag #thecuratorialistmademedoit