This is a cake I made for the Macmillan coffee morning in 2006, inspired by the Royal Society of Chemistry/Heston Blumental book.

Ingredients


  • 300 g dark chocolate (e.g., 70% cocoa solids)
  • 225 g unsalted butter
  • 6 eggs
  • 170 g caster (fine) vanilla sugar
  • 150 g bleu d'Auvergne cheese (Stilton is too salty)
  • 3 tablespoons of cocoa

Optional topping: More blue cheese and double cream. Those metal ball bearings for cakes also give it a 1950s retro feel.


Method


  1. Chop the cheese into pieces (about 5-10 mm square) and break the chocolate up.
  2. Melt the chocolate, cheese and butter in a bowl over hot water. Do not allow the water to touch the bowl (e.g., use a steamer), and don't allow water to get into the chocolate/butter mixture.
  3. While this is happening, separate the egg yolks from the egg whites, and measure out the sugar and cocoa.
  4. Beat the egg whites until they form a foam with hardly any liquid left. (This takes a while.)
  5. Turn on the oven and allow it to heat to 180 °C (or about 170 °C if you have a fan oven).
  6. When there are no lumps left in the melted mixture, take the chocolate/cheese/butter mixture off the heat, and allow it to cool a little. Stir it a bit so that everything is blended.
  7. Stir the egg yolks into the chocolate mixture with a wooden spoon.
  8. Add the sugar and cocoa powder, and stir that in properly as well.
  9. Add the beaten egg white, a bit at a time, and stir well to form a uniform mixture.
  10. Tip/spoon the mixture into a greased and papered cake tin. (I used a tin about 22 cm in diameter and 7 cm deep).
  11. Cook for 25-30 minutes, until the cake has risen and has become slightly hard on top.
  12. Remove the cake from the oven, and put a plate on top of it. You need to use a plate about the same diameter as the cake. Squash it for about half an hour by putting a weight on the plate (I put a bowl of water on the plate).
  13. When the cake has cooled, take the plate/weight off.

I put an unpleasant-looking mixture of more blue cheese and double cream whizzed up in a liquidiser on the top of the cooled cake, but this is optional.

Put anything by Anna Maria Jopek on your CD player and serve with fizz (preferably English, such as Ridge View or Camel Valley Brut).