Recipe: Chocolate Cake with… Mayonnaise!
Rich and creamy with fries or on a hamburger: (almost) everyone loves mayonnaise. The Mayonnaise Book by Jean Bâton is the first Dutch book about this popular sauce. In it, you’ll learn about the history, facts and fables, and the proper preparation techniques for mayonnaise. It also contains recipes for making all kinds of delicious and surprising dishes with mayonnaise, such as this chocolate cake.
Cake with mayonnaise? Yes! It may sound a little strange, but what you’re actually doing is replacing the butter you would normally put in the cake with mayonnaise. Use good dark chocolate for an intense chocolate flavour. Serve as a dessert with a scoop of vanilla ice cream, or with coffee at a party.
How to make the chocolate cake
- Preheat the oven to 160 degrees (electric oven). Grease 4 mini springform tins or other small cake tins with a little butter or oil. In a food processor, beat the sugar, mayonnaise and eggs until smooth. Place a saucepan with hot water on the stove and bring to the boil. Put the chocolate in a bowl that can rest on top of the saucepan and melt the chocolate au bain-marie. Add the melted chocolate to the batter and mix well. Sift the flour and baking powder over the batter and mix until all the flour has been incorporated. Pour the batter into the greased tins. Do not fill the tins too full, as the cake will rise considerably. Place in the oven and bake for 30–40 minutes.
- Insert a skewer into the cake. If it comes out clean, the cake is done.
Tip: don’t have mini cake tins or would you prefer to bake one large cake? Use a loaf tin or large springform tin and adjust the baking time to 35–45 minutes.
How to make Dutch mayonnaise
- Bring all the ingredients to room temperature. Put the egg yolk, vinegar and mustard in the food processor. Add salt and sugar to taste. Mix the ingredients and, while the machine is running, add the oil in a thin stream. Keep the quantities small and make sure all the oil is absorbed each time. Once about half of the oil has been incorporated this way, you can add more oil and the mayonnaise will gradually thicken as it is whisked. Taste the mayonnaise once all the oil has been added and, if necessary, season with a little extra salt or vinegar.
Tip: try using white wine vinegar, apple cider vinegar or white balsamic vinegar in this recipe!
Title: The Mayonnaise Book
Author: Robin Heetkamp and Ties Robben
Price: €15.45
Publisher: Ria Geraets-Heijen
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