Chocolate and garlic cake

This chocolate and garlic cake recipe was invented by Carol Willis and shared on the lspace recipe archive. It’s not the easiest dessert to prepare (involving tricky manouvres such as separating eggs and crushing garlic), but well worth the effort for special occasions such as parties to which vampires are not invited.

I tried it a couple of times years ago, and found it very nice to eat. The garlic flavour is quite strong when it is fresh, but gradually fades over the week, so those who prefer a milder flavour can simply wait a few days and eat the leftovers. I believe this recipe should be preserved for posterity, so here is my paraphrase of Carol’s recipe.

Ingredients for cake:

• 175 grams plain chocolate
• 125 grams castor sugar
• 125 grams butter or margarine
• 200 grams ground almonds
• 1 clove garlic (strictly no more)
• 4 eggs

Ingredients for fudge icing:

• 2 tablespoons cocoa powder
• 250 grams icing sugar
• 50 grams butter
• 3 tablespoons milk

Method for cake:

Pre-heat oven to 180 degrees celcius. Seperate eggs. Line tin, etc. Melt chocolate.

Cream together butter and sugar until light and fluffy. Stir in almonds, egg yolks, melted chocolate and crushed garlic. Whisk egg whites until stiff and fold into the mixture.

Pour into tin and bake for about 50 minutes.

Method for fudge icing:

Melt butter in saucepan with milk. Add sugar and cocoa and beat until glossy. Pour over cake.

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