Post by kickingfrog on Dec 14, 2013 20:06:49 GMT
Flourless bitter chocolate cake with honey grilled plums
Serves 8-10
300g quality bitter chocolate (70% cocoa solids), cut into pieces
225g salted butter, diced
7 free-range eggs
225g caster sugar
175ml boiling water
8 plums, cut in half and stone removed, drizzled with runny honey
250g mascarpone
1 Heat your oven to 140C/275F/gas mark 1. Place the chocolate and butter in a bowl and melt over a saucepan of boiling water. Incorporate the two and keep warm.
2 Crack the eggs into a bowl and, using an electric whisk, whizz on high speed to aerate the eggs.
3 Place the sugar and water in a pan and boil for 2 minutes to create a syrup. Cool slightly and then pour very slowly into the eggs whilst whisking.
4 After the syrup is incorporated and the eggs fluffy and light, gradually fold into the chocolate until fully mixed.
5 Pour the mix into a 20cm cake tin and place in the oven. Cook for 40 minutes until the cake is set around the edges and has a slight wobble in the middle.
6 Remove from the oven, cool and then chill for at least 2 hours, before removing the tin and slicing (a hot knife is best).
7 Grill the plums on both sides for 2-3 minutes to caramelise and soften them.
8 Serve slices of the cake with the plums and dollops of mascarpone.
emberyard.co.uk
www.theguardian.com/lifeandstyle/2013/dec/14/winter-barbecue-get-togethers-restaurant-ember-yard
Serves 8-10
300g quality bitter chocolate (70% cocoa solids), cut into pieces
225g salted butter, diced
7 free-range eggs
225g caster sugar
175ml boiling water
8 plums, cut in half and stone removed, drizzled with runny honey
250g mascarpone
1 Heat your oven to 140C/275F/gas mark 1. Place the chocolate and butter in a bowl and melt over a saucepan of boiling water. Incorporate the two and keep warm.
2 Crack the eggs into a bowl and, using an electric whisk, whizz on high speed to aerate the eggs.
3 Place the sugar and water in a pan and boil for 2 minutes to create a syrup. Cool slightly and then pour very slowly into the eggs whilst whisking.
4 After the syrup is incorporated and the eggs fluffy and light, gradually fold into the chocolate until fully mixed.
5 Pour the mix into a 20cm cake tin and place in the oven. Cook for 40 minutes until the cake is set around the edges and has a slight wobble in the middle.
6 Remove from the oven, cool and then chill for at least 2 hours, before removing the tin and slicing (a hot knife is best).
7 Grill the plums on both sides for 2-3 minutes to caramelise and soften them.
8 Serve slices of the cake with the plums and dollops of mascarpone.
emberyard.co.uk
www.theguardian.com/lifeandstyle/2013/dec/14/winter-barbecue-get-togethers-restaurant-ember-yard