So. I’m still in Hong Kong as we speak and I hear all flights too and from the UK has been cancelled for today (Monday 19 April). We’re due to fly out tomorrow night but secretly (ok, not so secretly) I wouldn’t mind if our flight was cancelled also 😉
I’ve been berry berry quiet on the blog front, not the least because I have been eating to my little heart’s content, but also because there’s no free WiFi at our hotel. All together now – What The F**k.
Anyway, we’ve had to purchase an hour of the interwebs to check the flight situation and I thought I’d sneak in a quick recipe for a flourless chocolate cake, which by the way, does not turn out really dense like everyone expects. The recipe calls for a billion (or six) eggs which if beaten to a fluff, will add much bounciness to your cake!
And oh, less flour also means more chocolate, right? Right.
Hong Kong has been brilliant so far. The whole family’s here, my cousin got married and in all these nights, I have not had to pay for dinner once. Ok, so I feel a tiny bit bad about that, but mostly I feel blessed. And fat.
I’ve also been consuming as much durian as humanly possible, with last night’s “Ultimate Durian Dessert” consisting of durian sorbet, durian ice cream, durian wafer, dried durian, all topped with lumps of fresh durian. Oh yes, I stink 😉
And after all this eating, I still want more, so here’s hoping our flight gets pushed back a day or two!
|flourless chocolate cake|
|250 grams dark chocolate (I used Green & Black’s 70% cocoa dark chocolate)
125 grams unsalted butter
1 teaspoon vanilla extract
6 medium eggs, separated
100 grams + 25 grams light muscovado (cane) sugar
|Makes 8 slices. Recipe from The Sugar Bar.|