HCH 13 / November 2016
Antonia’s Bomb, by Eyal Streett
Happy birthday, HCH!!! 2 years old! It’s time to celebrate and what better way than baking a cake? For this special celebration I decided to share with you a recipe of Antonia. I call this cake Antonia’s bomb just to remember the days when she was known as Atómica Barros. I added a nice glaze on top just to make it more festive. This is quite an easy and fast cake to make and it’s very rich so you don’t even need to make a big one. The most important secret is in your timing in the oven. Ideally you should make it a night (or day) before you actually eat it, but you could also make it on the same day. When you take it out of the oven it should seem as if it’s too liquid. But don’t worry, it will solidate and you’re going to have an explosion of chocolate in your mouth.
Here we go!
400 gr chocolate
1 teaspoon sugar
juice from one orange
125 gr butter
2 teaspoons flour
14-15 cm round cake mold
2-3 spoons natural pomegranate juice (you will either need a pomegranate or some juice)
1/2 cup powder sugar
1/4 cup rice flour
1 teaspoon unsweetened cocoa to sprinkle on top
First of all you want to preheat your oven to 180º C.
Melt your chocolate and butter in a saucepan (I did it with a water bath, but you could do it straight on the fire if you’re quick and careful).
Once the chocolate is melted quickly beat the eggs in a mixing bowl. Add the sugar, flour and orange juice. Mix well. Blend in the melted chocolate and butter. Gently move the blended mix into your lightly greased cake mold and put it in the oven.
Here’s the important stuff: let the cake bake for 30 minutes (maximum) if you’re planning to leave it overnight in the refrigerator. If you need the cake for the same day then bake it for 35-40 minutes. It should be soft inside, almost liquid, especially when you take it out of the oven.
Let the cake cool off for at least half an hour.
Meanwhile mix up the glaze:
Make the pomegranate juice: peel your pomegranate. Alternatively you can use pomegranate juice.
Mix well the juice, powder sugar and flour in a small bowl. You should get a thick liquid, sirop-like.
Once the cake is cooled down for at least half an hour paint it with the glaze. Keep the cake in the refrigerator until you’re ready to serve it.
At the last minute, just before serving, you can sprinkle over the cake 1 tea spoon of cocoa.
Enjoy your sweet bomb!
Happy birthday, HCH! And hopefully many more to come!
Recipe & photos by Eyal Streett, Madrid, November 2016