Reindeer backstrap (flourless chocolate cake) | Srneći Hrbat

I am not a sweet tooth. And honestly most of the desserts I make get eaten by family, next-door neighbours or shared amongst work colleagues. Not so with Srneći Hrbat. Each time I walk past it on the kitchen bench I cut myself a slice, or when I open the fridge (I leave the knife on the platter for easy slicing and less washing)

So why this cake - a) the name is hilarious and b) it is a simple-to-make delicious flourless chocolate cake with the best chocolate glaze in the world. It was my dad's favourite homemade cake, and after he brought the mould in Croatia and back home to Australia, he would get my mum to make it for him, as it reminded him of his childhood in Slavonija and his own mother's (culinary genius) cooking.

Yes, it's named after a reindeer or venison backstrap. Only in Croatia would you be invited to someone's house thinking you'd be getting a hunk of game and be served a cake. Hence, it really is all about the mould. If you don't have the Srneći Hrbat mould, you're kinda stuffed, but hey, it's the perfect reason to go on a trip to Croatia! Or shop online with us.

My grandmother would serve this cake with tiny fresh cranberries at the top of each rib, but I couldn't find any fresh ones in Sydney and so I had to settle for strawberries and raspberries. But it does need some fruit and being of the Christmas season, red-coloured fruits are the perfect festive touch.

You may also have some chocolate glaze left over and if that's the case, it can be used as a dipping sauce for said red fruits, or for those who want extra glaze poured over their slice (or slices!) of cake. But the most important thing (I think) about this cake is that it's flourless! It's a winner for those gluten-free people and folks watching their weight, just don't tell them about the chocolate!

Let me know if you tried this flourless cake named after a piece of meat and what you thought?

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let's live!)