By Lady Claire Macdonald (Serves 8 to 10) My recipe consists of a densely rich dark chocolate cake containing no flour whatsoever, and covered with a simple coating of more dark chocolate melted in cream. This cake keeps very well — in fact, I think it actually improves by being made two or three days in advance. The pureed apples (see below) with marinated raisins are a perfect accompaniment and the puree can be made and frozen. To finish off, how about some slightly sweetened vanilla-flavoured whipped cream?
Butter a 22.5 cm (9 inch) spring form cake tin and line the base with non-sticking baking parchment. In a mixing bowl, cream the butter, gradually adding the sugar. Beat until the mixture is soft and fluffy. Beat in the cooled melted chocolate, vanilla essence and eggs, one by one, beating well after each addition. Lastly, fold in the hazelnuts and icing sugar. Pour cake mixture into the prepared tin and bake in a preheated oven at 180C, 350F or gas mark 4, or the bottom right door in a four-door Aga, for 35 to 40 minutes. Unlike most cake recipes where you’re told to stick a skewer or knife into the centre to test whether the cake is cooked when the skewer comes out clean, with this one the cake is ready when the skewer comes out with some of the cake sticking to it, as it should be slightly gooey and moist. Meanwhile, gently heat the cream, over a very low heat, with the chocolate until it has all melted. Remove the cake from the oven and allow to cool completely in its tin. Turn it out when cold and pour the chocolate cream over the top. Serve with the recipe below. Apple puree with marinated raisins Make puree by putting apples, water, sugar and rind in a pan, cover and place over a medium heat. Cook gently, stirring occasionally, till the apples fall to a soft mush. Stir well to collapse any small chunks of apple. Take the pan off the heat and stir in the raisins and marinade. Cool completely before serving. |
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