Cantinho chocolate cake

Tada! Our fearless 5-year-old passed the tadpole test last week. That involves a fierce 100-m freestyle swimming, one-minute water treading and one-minute floating on her back. FIVE YEARS OLD!

Now she can go to the deep-end and diving board all by herself.

I’m so proud of her. This also means mommy can read a book on her lounge chair now.

Cantinho chocolate cake

(From Jose Avillez’s Cantinho do Avillez)

225 g chocolate
225 g salted butter (or unsalted butter with a pinch of salt)
185 g sugar
6 eggs
45 g flour
Cracked peppercorns (optional)
Powder sugar or ice-cream or whipping cream (optional)

  1. Line a 12″ springform pan with parchment paper, and butter the side. Sprinkle cracked peppercorns on the side if using.
  2. Preheat oven to 320 F.
  3. Melt the chocolate and butter in bain-maire.
  4. In a large bowl, use a handheld mixer to beat sugar and eggs until double in volume.
  5. Slowly add the chocolate mixture into the eggs and sugar. Use a handheld mixer to combine.
  6. Sift flour into the mixture. Use a handheld mixer to slowly beat until combined. Use a spatula to fold the mixture.
  7. Pour the mixture into the prepared pan.
  8. Bake for 35 minutes.
  9. Let cool completely in the pan.
  10. Serve with whipping cream, or ice-cream, or power sugar if needed.