DIVINE CHOCOLATE CAKE
‘This is a very close-textured “fudgy” cake that needs no filling,’ Mary informs readers. ‘There is no flour in this recipe; ground almonds give the flavour and texture.’ As is often the case with flourless cakes, it doesn’t rise much, but the mixture tastes deliciously rich, though i’m puzzled by Mary’s use of plain chocolate with a mere 39 per cent cocoa content, which would barely count as chocolate elsewhere in Europe. Let’s hope Juliet’s not a chocolate snob.
Oddly, the shop version is an entirely different cake, despite the shared name: this one contains flour, not almonds, and has a filling of chocolate frosting. it’s better risen than mine in consequence, and feels lighter as i cut it.
JULIET’S VERDICT: The shop cake smells like a cake mix. it’s overpoweringly sugary, and there’s not enough depth to the chocolate flavour. Without the frosting, it would be very dry. The texture of the homemade one is better — it’s a lot more moist — but again, i like a more intense chocolate flavour.
WINNER: homemade, just.