British_Larder_Suffolk, Recipe Card

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THE BRITISH LARDER RECIPE

CHOCOLATE FUDGE CAKE WITH CHERRIES IN RED WINE Serves 4

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6/8/10

13:19

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CHOCOLATE FUDGE CAKE • • • • • •

150g unsalted butter 150g dark bitter chocolate 75% 125g whole egg, lightly beaten 225g caster sugar 75g plain flour 25g bitter cocoa powder

METHOD Preheat the oven to 180°C, grease six 8cm x 3cm sized cake moulds and dust them with cocoa powder. Melt the butter in a small saucepan.

Once melted remove the pan from the heat, add the chocolate and stir until dissolved. Set aside to cool but not set. Whisk the eggs and sugar until pale and fluffy. Add the cooled melted butter and chocolate mixture and whisk well to incorporate. Sift the flour, cocoa powder and salt together. Fold the sifted flour into the egg and chocolate mixture. Spoon the mixture into the prepared moulds and place them on a baking tray in the centre of the preheated oven for 10 - 12 minutes. I like to just cook my cakes, to ensure a moist fudgy centre. Leave the moulds on a cooling rack to cool completely.

Once cold and set, gently turn the cakes out from the moulds.

CHERRIES IN RED WINE • • • •

200g cherries, cut in half and stones removed 50ml red wine 50g caster sugar 1/2 vanilla pod, seeds scraped

METHOD Prepare the cherries, cut them in half and remove the stones. In a small saucepan bring the wine, vanilla seeds and sugar to the boil over low heat.

Reduce by half until syrupy. Pour the hot syrup over the prepared cherries and leave to marinade. It's best to make this a day in advance.

TO SERVE Select a serving plate or plates, arrange the cakes on the plates and add a spoonful of the cherries on top.