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Chocolate cherry mousse cake + The Chocolate Show!

14 September 2017

Ah, chocolate. Sweet, unadulterated delight and comfort perfectly wrapped in coloured foil and patterned paper. Sometimes, the simple things really are the most special.

As summer draws to a close, I find myself drawn back to cocoa in my baking. From the deep, bitter notes of dark chocolates to the silky caramel of milk and the heady sweetness of white chocolate, this wonderful ingredient has infinite possibility for flavour and texture. Melted, as it is in this recipe, and whipped with eggs and sugar to create a soft mousse-like cake is my new favourite way to eat my favourite sweet treat. And it's gluten free to boot, too.

If you love baking with chocolate too, then you might be interested in hearing a little more about The Chocolate Show which is coming to Olympia, London this autumn 13-15th October. I know, right. There are few concepts I’ve got on board more quickly with than a whole weekend dedicated to chocolate.

The Chocolate Show is the ultimate celebration of the nation’s favourite sweet treat. The event showcases edible delights and chocolate goodies in all their forms, from bars and bakes to desserts, patisserie, ice cream and truffles. There will also be demonstrations, masterclasses and tastings with the likes of Nadiya Hussain and master chocolatier Paul A Young. Exhibitors will include Hotel Chocolat, Guittard, Lauden, Bad Brownie Co, Akesson’s, Rococo and many more sources of deliciousness. Yum!

You can buy your tickets to the show here. See you there! 
THE INGREDIENTS
75g cherries, stoned
1 tbsp Kirsch 
75g unsalted butter
100g good quality dark chocolate (minimum 70% cocoa solids)
2 eggs
75g caster sugar
Pinch of salt

THE RECIPE
Heat your oven to 170°C and line the base of a 7” round tin with a disc of baking paper. Butter the sides of the tin. Stone the cherries, then place in a bowl and cover with the Kirsch. Leave to infuse until the cake batter is ready.

Chop up the butter and chocolate and place in a heat proof bowl set over a pan of just simmering water. Stir until just melted, then remove from the heat and set aside.

Separate the eggs. Place the egg yolks, caster sugar and salt in a mixing bowl, and whisk until foamy. Fold in the melted chocolate and butter until glossy and smooth.

Whisk the egg whites to soft peaks, then fold into the chocolate mixture. Add the cherries, and mix through. Pour the cake mixture into the prepared tin, and bake for 20-25 minutes, until the cake has risen and cracked. The cake should still have a small wobble at the centre when gently shaken. Remove from the oven and allow to cool completely before carefully removing from the tin. 
This post was written in affiliation with The Chocolate Show, but all views are - as always - entirely my own.

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