For as long as I can remember, Kid 1 has always wanted me to sing him a bed time song. That song is Edelweiss from The Sound of Music. (Please don’t ask if I sound better than Julie Andrews ever did, I don’t want to hurt her feelings.)
Recently, my pink and purple soul was trampled upon.
As I went in to sing; my beautiful, wombat hair coloured, think outside the box, question me always, ten year old said ‘No Mum. I don’t want a song thanks.’ ‘Are you sure?’ I asked. The wobble in my voice ever so slightly perceptible (from outer space I am sure.)
I tried singing the first line. ‘No mum, I really don’t want you to sing.’
Naturally I handled this situation with adult dignity and aplomb. I didn’t really say ‘Wow, you hurt my feelings!’ (Ummm, more than once, in the pathetic hope of guilting him into allowing me to sing to him.)
Time ticked by, I thought that he would shout to me at any moment. ‘Mum, can you sing me a song?’
But that night, not a peep, squeak, burp, fart or mild kerfluffle. Perhaps this was a sign of things to come. My heart hung low as I faced the fact that this special time may have passed between us.
This mum knows that we are lucky to have each other whole and hearty. Yet I am also a mumma with a tender squidgy middle. Somewhat akin to a Cadburys strawberry soft centred chocolate. (The kind of chocolate that we ate back in the old days and now pretend that we don’t like.)
Tomorrow, I thought to myself, I will bake him his favorite cake. This is it.
(I did not, I repeat, did not, go into his room when he was asleep and sing to him. I will deny it.)
FLOURLESS CHOCOLATE CAKE
This is our celebration cake and sometimes, our ‘just because’ cake. A meringue like crispy shell with a moist, fudgy but still light crumb. It is a Donna Hay recipe that I have been baking for over ten years now. This gluten free wonder has NEVER (sorry to shout, I got a bit excited) failed me.
Not wanting to go all chocolate elitist on you, I have baked this cake with regular dark cooking chocolate and it is always very, very good. But when you use top shelf swankarama chocolate, it is elevated to the realm of special cakes that will be served in heaven.
WHAT YOU NEED
200g (7oz) chopped dark cooking chocolate (I used Callebaut dark chocolate)
150g (5oz) butter, chopped
5 eggs, separated
3/4 cup caster (superfine) sugar (I used raw caster sugar)
1 1/2 cups almond meal
Icing sugar for dusting
WHAT YOU DO
Preheat oven to 160C (325F). Line and grease a non-stick 22cm (9 in) springform cake tin.
Place chocolate and butter in a saucepan over low heat and stir until melted and combined.
Cool slightly, then pour into a large bowl.
Stir in the egg yolks, sugar and almond meal.
In a separate bowl, whisk the eggwhites until stiff peaks form.
Fold the egg whites into the chocolate mixture until just combined.
Spoon the mixture into the cake tin and bake for 1 hour and 5 minutes or until cooked when tested with a skewer. (I usually test it at 50 minutes.)
Cool completely in the tin.
Run a knife around the edge of the cake and remove from the tin.
Dust with icing sugar. It’s grand when served with berries and double cream.
From a Donna hay magazine from 10 years ago. A second dedication goes out to Jon, cause she loves this cake.
Cooking Notes: when melting chocolate be aware that water is the enemy as it will make the mixture seize up. Use a super, clean bowl when whisking egg whites.
Variations on a theme: Use orange flavoured dark cooking chocolate and decorate with thin slices of candied orange. For a spiced version add 1/2 tsp each of cardamom powder and cinnamon powder to the almond meal and sugar mixture and stir well.
PostScript. Lately Kid 1 has wanted me to sing again so I am enjoying this reprieve whilst it lasts.