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200g unsalted butter, chopped
200g high-quality
cooking chocolate (70% cocoa content), chopped
2 tablespoons of
instant coffee powder
1 teaspoon vanilla
extract
3 eggs
1 cup (220 g)
powdered sugar
115g self-raising
flour, sifted
30g cocoa powder
Fresh raspberries,
for garnish
GANACHE
1 / 2 cup (125ml)
thin cream
150g high-quality
cooking chocolate (70% cocoa content), chopped
1. Preheat the oven to 160 ° C (without
convection). Grease and line the bottom of a 20 x 30 cm Lamington pan.
2. Put butter, chocolate, coffee, vanilla, and
1/4 cup (60 ml) water in a saucepan. Stir over low heat until smooth, then
allow to cool.
3. In a bowl of an electric mixer, beat the
eggs and sugar until pale and thick, stir in the chocolate mixture, then fold
in the flour and cocoa powder. Pour into the pan and bake for 35-40 minutes or
until a skewer stuck in the center comes out clean. Take out of the oven and
let cool down a bit in the pan. Fall onto a board and cut out 12 rounds with a
6 cm cookie cutter
4. For the ganache,
heat the cream to boiling point in a small saucepan. Put the chocolate in a
heatproof bowl and pour the cream on top and stir until the chocolate has
melted.
5. Pour a little
ganache over each cake and let it drip down the sides. Garnish with fresh
raspberries.
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| Exchange the cherries for this rhubarb-raspberry-Black Forest cake |
300g dark (70%)
chocolate, chopped
1/2 cup (50g) high-quality cocoa powder,
sifted
3 eggs
250 g sour cream, at
room temperature
2 teaspoons vanilla extract
2 1/3 cups (350 g) self-raising flour
1 tightly packed
cup (250g) brown sugar
1 cup (220g) powdered sugar
1/4 cup (60ml) sunflower oil
200g unsalted butter, chopped, soft
200g Creme Fraiche
1/2 cup (125 ml) thick cream
Freeze-dried
raspberries for serving
Rhubarb jam
1/2 bunch (approx. 150g) rhubarb
100g powdered sugar
1 vanilla pod,
split, seeds scraped out
1 sheet of gelatine in titanium starch
CHOCOLATE GANACHE
200g dark (70%) chocolate, chopped
200ml pure (thin) cream
1.
Preheat the oven to 160C. Grease two round cake tins of 20 cm
and line the bottom and sides with baking paper. Place the chocolate, cocoa,
and 1/2 cup (125 ml) water in a heatproof bowl over a saucepan of boiling water
(don't let the bowl touch the water) and stir until melted and smooth. Allow to
cool to room temperature, then stir in eggs, sour cream and 1 teaspoon vanilla.
2.
Put the flour and sugar in a stand mixer with a paddle
attachment and beat until everything is mixed. Add oil, butter, and 1 cup (250
ml) chocolate mixture and beat on low to combine. Add the remaining chocolate
mixture and beat to combine.
3.
Spread on the prepared pans and smooth out with the back of a
spoon. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a skewer stuck
in the center of a cake comes out clean. Set aside in pans to cool completely,
then brush each cake with Chambord.
4.
For the rhubarb jam, put the rhubarb, sugar, vanilla pod and
seeds as well as 2 tablespoons of water in a saucepan over medium heat and stir
until the sugar has dissolved. Cook, stirring occasionally, for 10 minutes or
until the rhubarb disintegrates.
5.
In the meantime, soak the gelatine in cold water for 5
minutes to soften it. Squeeze any excess water out of the gelatin, then add the
rhubarb jam and stir until melted and combined. Let cool completely at room
temperature.
6.
For the chocolate ganache, place the chocolate and cream in a
heatproof bowl over a saucepan of boiling water (don't let the bowl touch the
water) and stir until melted and smooth. Remove from heat and set aside to cool
to room temperature.
7.
To serve, whisk the crème fraicheche, cream and the remaining
1 teaspoon vanilla to stiff tips. Place 1 cake on a cake plate and brush with
the creme fraiche mixture, then spread over the rhubarb jam. Top with the
second cake and pour the chocolate ganache on top. Sprinkle with freeze-dried
raspberries to serve.
200g
unsalted butter, at room temperature
250g cream
cheese, at room temperature
300g brown
sugar
4 eggs
300g ripe
bananas, mashed
100g high-quality dark cocoa, sifted
2 cups
(300g) self-raising flour, sifted
1 cup (250 ml) buttermilk
HOT CHOCOLATE
BUTTERSCOTCH
120 g
unsalted butter, chopped
200 g brown
sugar 1 cup (250 ml) pure (thin) cream
50 g dark
(70%) chocolate, chopped
1. Preheat the oven to 160 ° C and grease a 24 cm
casserole dish.
2. In a
stand mixer with a paddle attachment, beat the butter, cream cheese, and sugar
together until thick and pale. With the engine running, add eggs 1 at a time
and beat well after each addition. Add the banana and beat until combined.
Sieve cocoa and flour together. Switch off the mixer and fold in the cocoa mass
and buttermilk.
3. Pour into the prepared pan and bake for 1 hour
30 minutes or until a skewer inserted into the cake comes out clean. Let cool
in the pan for 15 minutes, then turn out onto a wire rack.
4. Make
butterscotch when you're ready to serve. Put butter and sugar in a saucepan
over medium heat and stir until the sugar has dissolved. Add the cream and
bring to a simmer. Simmer for 5 minutes or until slightly thickened, then stir
in the chocolate and simmer while stirring for 2 minutes or until melted and
smooth. Pour butterscotch over the cake just before serving.
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