Lindt Chocolate Cake

Lindt Chocolate Cake

I saw this Van Houton Cake at Hochiak's blog and the title attracted me because didn't we all grow up with Van Houton powdered cocoa back in Singapore and Malaysia? I haven't seen this around since I've moved to Western Europe, and have decided to adapt his recipe and make a Lindt Chocolate Cake instead.

Hub has cancelled our planned trip first to Cinque Terre and then to Mantova because he's buried in projects and just wants to work - and then relax at the pool. I feel bad vis-à-vis the MIL to whom we have promised those excursions, so I'd have to look into driving her somewhere myself in the coming week. I'm nervous about it, but well, I'll have to give it a go. I'm a big girl now, am I not?

They have all gone to the pool at the Golf and I am happy to have some time to myself to just relax and do a spot of baking or cooking. I am incapable of hanging around a pool for hours the way they could, I need to keep myself occupied. And I couldn't read if I have to worry about the kids drowning or being kidnapped when I have my nose in a book.

Lindt Chocolate Cake (adapted from Hochiak's Van Houton Cake) :

140g Margarine

140g Butter (softened)

300g Sugar

8 Eggs (yolks and whites separated)

A pinch of Salt

210g Flour

40g Lindt cocoa powder

1 Tsp pure Vanilla extract

2 1/4 Tsp Baking powder

Beat the fat and the sugar till white and creamy. That should take between 6 and 10 minutes.

Beat in the egg yolks one by one, for at least a minute each time.

Sift the flour twice with the cocoa powder and the baking powder. Fold into the egg and butter mixture.

In a clean and separate bowl whisk the egg whites with a pinch of salt till the batter is white and stiff. Fold into the egg and butter mixture.

Pour the batter into a large mould and bake in a hot oven (pre-heated to 150°C) for 1 hour and 10 minutes.

Cake on cooling rack

Let it cool before serving. I served mine with strawberries and whipped cream. Cake is tall, light and fluffy, nice if you must have a chocolate cake in the smouldering heat.

Meanwhile, I started the beginning of my 4th year here in Modena a few days ago. And finally found very good bread that even the MIL approved of. I couldn't believe that it was under my nose all this while. Anyway, better late than never.