The Times Magazine 59- 150g dark chocolate,
broken into pieces - Icing sugar, for dusting
- Sweetened whipped cream,
to serve
- Preheat the oven to 150C
(170C non-fan). Grease a 26cm
springform baking tin with butter
and set aside. - In a medium bowl, whisk the
egg yolks with half the sugar
until the sugar has dissolved
and the eggs are light and fluffy.
In a separate bowl, whip the
egg whites to soft peaks. - In a food processor, blitz the
hazelnuts with the remaining
75g sugar until very fine. Add
to the egg yolks along with
the baking powder and stir to
combine. Stir in the melted
butter, then gently fold in the egg
whites. Pour the batter into the
prepared baking tin. Bake for
35-40 minutes, or until just
cooked through. - Meanwhile, heat the cream
in a small pan until hot but not
boiling. Add the chocolate, stir
with a spatula, then add the
chilled butter. Stir to a smooth
texture; set aside to keep warm. - Allow the cake to cool, then
pour over the ganache and leave
to set. Remove the springform
outer of the cake tin and place
the cooled cake on a flat plate.
Dust with icing sugar, cut into
slices and serve with sweetened
whipped cream.
BAGNA CAUDA
Serves 4
This is a lovely Christmas sharing
starter. Bagna cauda made with
red wine gives it a richer flavour.
Make sure you keep the sauce
warm as it tastes much better.
- 6 cloves of garlic, peeled,
cut in half and centre
stem removed - 150ml full-bodied red wine
- 250ml milk
- 100g salted anchovy
fillets in olive oil - 100ml olive oil
- Blanched vegetables to serve,
for example artichokes,
carrots, broccoli, asparagus
or baby leeks
Bagna cauda