4

Salted chocolatelayer cake with whipped ganache

SERVES 12-16 // PREP TIME 45 MINS // COOK 35 MINS (PLUS COOLING)

A slug of whisky adds grown-up flavour to this showstopper of a cake. It’s an excellent special-

occasion cake – not only because of its looks, but also because you can prepare it in advance.

Top it with whatever chocolatey garnishes take your fancy. We’ve opted for shards of chocolate-

coated honeycomb, chocolate wafer balls and chocolate curls for a mix of textures.Pictured p104.

Chocolate, sour cherry and ricotta crumble cake

SERVES 10-12 // PREP TIME 35 MINS // COOK 45 MINS (PLUS COOLING)

A slice of this rich dark cake is just the thing to have with your espresso,

or afternoon cup of tea. Just add a dollop of mascarpone.

150 gm dark chocolate

(54-58% cocoa solids),

finely chopped

100 gm dark chocolate

(70% cocoa solids), finely

chopped

250 gm butter, diced

300 gm (2 cups) plain flour

165 gm (¾ cup) brown sugar

165 gm (¾ cup) caster sugar

75 gm almond meal

40 gm Dutch-process cocoa,

sifted, plus extra for dusting

2½ tsp baking powder

375 ml (1½ cups milk)

4 eggs

Whiskey, for brushing

Chocolate curls,

chocolate wafer balls

and chocolate-coated

honeycomb, to serve

WHIPPED MILK CHOCOLATE

GANACHE

200 ml pouring cream

60 ml (¼ cup) whisky

250 gm milk chocolate, finely

chopped

250 gm dark chocolate

(54-58% cocoa solids),

finely chopped

4 egg yolks

1 Preheat oven to 180°C. Butter

three 21cm-diameter springform

cake tins and line them with

baking paper. Combine

chocolates and butter in

a heatproof bowl and melt

over a saucepan of simmering

water, stirring occasionally,

until smooth. Combine dry

ingredients and 2½ tsp sea salt

flakes in a bowl, then add

chocolate mixture, milk and

eggs and whisk until smooth.

Divide evenly among prepared

tins and bake until a skewer

inserted withdraws clean

(25-30 minutes). Cool in tins for

15 minutes then turn out onto

a wire rack to cool completely.

2 For ganache, bring cream and

half the whisky to a simmer in a

saucepan over medium-high

heat. Place chocolate in a large

bowl, pour hot cream mixture

over, stand for 5 minutes, then

whisk until smooth. Whisk yolks

and remaining whisky in a

heatproof bowl over a saucepan

of simmering water until thick

and pale (4-5 minutes). Remove

from heat and whisk in

chocolate mixture, then transfer

to an electric mixer and whisk

until thick and cooled to room

temperature (8-10 minutes).

Refrigerate mixture, whisking

occasionally, until thick but

spreadable (30-40 minutes).

3 Trim the top of each cake

flat. Place one cake on a cake

stand or serving plate, brush

with a little whisky, spread with

one-fifth of whipped ganache,

then top with another cake.

Continue layering, finishing with

a layer of ganache, then spread

remaining ganache around the

sides with a palette knife to

neaten. Refrigerate for 1 hour

to set.

4 Dust cake with cocoa, top

with chocolate curls, chocolate

wafer balls, crushed chocolate-

coated honeycomb and a little

extra sea salt and serve.

100 ml brandy

100 gm dried sour cherries

(see note)

200 gm dark chocolate

(54%-58% cocoa solids)

finely chopped

180 gm butter, diced

220 gm hazelnut meal

200 gm brown sugar

4 eggs, separated

100 gm firm ricotta, crumbled

Mascarpone, to serve

CACAO NIB CRUMBLE

50 gm (⅓ cup) plain flour

30 gm brown sugar

30 gm butter, diced

1 tbsp cacao nibs

1 Preheat oven to 180°C. Butter

a 21cm-diameter springform

cake tin and line it with baking

paper. Combine brandy and

cherries in a small saucepan,

bring to a simmer, then remove

from the heat and stand to soak

(30 minutes).

2 Melt chocolate and butter

in a heatproof bowl over a

saucepan of simmering water,

stirring occasionally, until

smooth. Cool slightly, then

stir in hazelnut meal, sugar,

egg yolks and cherry mixture

to combine.

3 Whisk eggwhites and a pinch

of salt in an electric mixer to

soft peaks, fold into chocolate

mixture, then spoon into tin.

Smooth top and top with ricotta.

4 For cacao nib crumble, rub

together ingredients and a

pinch of salt in a bowl to form

a rough crumb. Scatter mixture

over cake and bake until a

skewer inserted withdraws

clean (35-40 minutes). Serve

warm or at room temperature

with mascarpone. Cake is best

eaten on the day it’s made.

NoteDried sour cherries are

available from specialist food

shops and select delicatessens

and. If they’re unavailable,

substitute dried cranberries

or coarsely chopped

pitted prunes.●

Chocolate, cherry and ricotta

cakeBowl (with mascarpone)

and side plate from Studio

Enti. All other props stylist’s

own. Stockists p176.

104 GOURMET TRAVELLER