Wednesday, 30 October 2013
Monday, 28 October 2013
Éva suggests reducing the amount of sugar for a more chocolatey taste. The amount and type of sugar in brackets is what I used. I've added a pinch of salt because it brings out the taste of chocolate.
With regards to the different types of sugar, I have to admit I've not tried it with white sugar because I never have it in the house. Both the unrefined and the moscovado lead to stunning results, the unrefinded giving a caramel flavour and the moscovado making the cake even richer in flavour and adding a treacly, toffee-like flavour. Absolutely wonderful!
200 g fine sugar or 150 g fine unrefined, brown sugar or 150 g moscovado
125 unsalted soft butter plus a bit extra for greasing the tin
pinch of salt
250 g chocolate with at least 70% of cocoa solids
cocoa powder or icing sugar for dusting
soured cream or Greek yoghurt and a handful of raspberries, if they're in season, for serving
Melt the chocolate in a bain marie, add the salt and mix with the batter stirring continuously.
Try adding chili flakes, rosemary, lavender, xmas spices or similar to vary.
I have tried fresh raspberries and fresh blueberries which I scattered over the top and pressed down with my finger. The didn't sink to the bottom of the cake. And with the blueberries, I used moscovado sugar. OMG! It was unbelievably delicious. Maybe too rich. Next attempt: Half and half, i. e. moscovado sugar in the pastry, light brown sugar with the egg white.
|August 2014: Two chocolate cakes with moscovado sugar and fresh blueberries. |
They looked so good I didn't bother dusting them with cocoa.