VALENTINE'S RECIPES
Creake Abbey
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HITTING THE SWEET SPOT
NOTHING SAYS VALENTINE’S QUITE LIKE CHOCOLATE SO HOW ABOUT THIS SHOWSTOPPER CAKE FROM CREAKE ABBEY? www.creakeabbey.co.uk R E C I P E
LUXURIOUS CHOCOLATE AND GUINNESS CAKE WITH AVOCADO BUTTERCREAM THE CAKE 2 x 9" (23cm) cake tins (greased and lined); 200g of dark chocolate (min 70% cocoa solids); 450g of dark brown sugar; 400ml of Guinness; 150g of unsalted butter; 4 medium eggs; 50g of cocoa powder; 250g of plain flour; 2tsp of baking powder; 2tsp of bicarbonate of soda Preheat the oven to 160°C (fan). Melt the chocolate, Guinness and 150g of sugar in a medium hot pan (be careful not to let it get too hot), then remove from the heat. Using a food processor, cream the butter and remaining sugar. Add the eggs to the creamed mixture one by one. Then add the warm chocolate and Guinness mixture into the creamed mixture, whisking continuously. Once smooth, sift in the remaining dry ingredients and fold until combined into a batter mix, taking care to retain as much air as possible in the mixture. Pour into the pre-greased cake tins and cook on the middle shelf of the oven for 35 minutes. Test if the cake is ready by seeing if
FEBRUARY 2020
it pulls away from the edges of the tin and if a metal skewer, inserted into the middle of the cake, comes out clean. Once cooked, leave in the tins to cool on a wire rack. THE AVOCADO BUTTERCREAM ICING AND FILLING 1 x ripe avocado; 160g of icing sugar; 250g of soft unsalted butter; juice of a lemon Purée the avocado with 2 tablespoons of the icing sugar and lemon juice until smooth. Beat the butter with the remaining icing sugar until fluffy, then combine the two to get a rich, fresh, green icing. Once the cakes are cool and removed from tins, place the avocado buttercream between the layers and over the top as desired. Decorate with abandon!
Serves Eight
TREAT YOUR VALENTINE to tapas at the Creake Abbey Café on February 14, booking essential on 01328 730399
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