Mary Norwak’s
Panettone with Chocolate MAKES 1 LOAF 125g butter, softened, plus extra to grease 25g fresh yeast (or 3 tsp dried yeast) 150ml lukewarm water 3 egg yolks, beaten 50g caster sugar 1 tsp salt 1 tsp grated lemon zest 1 ⁄2 tsp vanilla extract
400g strong white bread flour, plus extra to dust 100g milk chocolate, chopped 50g sultanas 50g seedless raisins 50g mixed candied peel, chopped 25g butter, melted icing sugar, to sprinkle
Butter a deep 19–20cm round cake tin. Sprinkle the yeast into the lukewarm water in a small bowl and leave until frothing well. Put the egg yolks in a large bowl and add the frothy yeast liquid, sugar, salt, lemon zest and vanilla extract. Beat in half of the flour and then gradually beat in the softened butter. Add the remaining flour and knead well for 10 minutes, until the dough is very light and springy. Cover and leave in a warm place to rise for 1 hour. Turn the dough out onto a lightly floured surface and knead in the chocolate, sultanas, raisins and chopped peel. Form into a ball and put into the prepared cake tin. Cover and leave to prove in a warm place for 45 minutes. Preheat the oven to 200°C/Gas 6. Brush the risen dough with melted butter and bake in the oven for 20 minutes. Reduce the oven setting to 180°C/Gas 4 and brush the loaf again with melted butter. Bake for a further 30 minutes. Brush with the remaining butter and bake for a final 15 minutes. Turn the loaf out onto a wire rack to cool. Just before serving, sprinkle thickly with icing sugar.
This favourite Italian cake-bread – usually eaten at Christmas – is distinguished by its domed shape and flavouring of sultanas and lemon. It can be made in a Kugelhopf tin, or simply in a deep cake tin.
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Breakfast
Tamasin Day-Lewis’
SERVES 8–10 butter, to grease flour, to dust 4 eggs, separated, plus 1 whole egg 170g vanilla sugar (see page 25) 225g dark, bitter chocolate (minimum 70% cocoa solids) 140g blanched almonds, freshly ground
Teatime
Chocolate and Raspberry Cake 1 heaped tsp ground coffee 200g raspberries Ganache: 120ml double cream 225g dark chocolate
Preheat the oven to 170°C/Gas 3. Grease and flour a 20cm springform cake tin and line the base with buttered greaseproof paper.
This is a magical cake, which you can make without the
Whisk the egg yolks and whole egg together with half the sugar using an electric mixer (or a hand-held electric beater), until pale and doubled in volume. Melt the chocolate (see page 22) and leave to cool slightly. Whisk the egg whites in a clean bowl until they form peaks, then whisk in the remaining sugar a spoonful at a time, until it is all incorporated and the mixture forms soft peaks.
raspberries if you are of a purist chocoholic bent, or simply don’t agree with chocolate and fruit, which some don’t. The cake is flourless, but moist with freshly ground almonds. Make it a day or two in advance if you like and store in a tin, applying the ganache before serving.
Add half of the egg whites to the whisked egg and sugar mixture and fold in gently. Add the melted chocolate and the rest of the whites, folding as you go. Then do the same with the ground almonds and coffee. Last of all, add the raspberries and fold in with extreme gentleness to avoid breaking them up. Spoon the mixture into the prepared tin and bake in the oven for 30 minutes. Turn the oven off and leave the cake inside to cook in the residual heat for another 15 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin, then place on a wire rack over a tray. To make the ganache slowly heat the cream until it is about to come to the boil, then take off the heat. Add the chocolate and stir until melted and smooth. Spread the ganache all over the cake and leave to cool and set before serving.
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David Demaison’s
Cocoa-glazed Beef with sautéed vegetables SERVES 2 3 tbsp vegetable oil 2 large fillet steaks salt 1 tsp jerk seasoning 4 tbsp red wine 1 tbsp grated 100% cocoa stick 3 tbsp balsamic vinegar 2 tsp cocoa nibs small handful baby salad leaves fresh thyme sprigs and chives, to garnish
Sautéed Vegetables: 150g new potatoes, roughly chopped 100g carrots, cut into 1cm pieces 75g green beans, cut into 1cm pieces 1 ⁄2 small onion, finely chopped 1 ⁄4 small red pepper, cut into 1cm pieces 1 ⁄4 small green pepper, cut into 1cm pieces 1 ⁄4 small yellow pepper, cut into 1cm pieces
To prepare the vegetables, put the potatoes in a small saucepan and just cover with boiling water. Set a steamer on top and add the carrots and beans. Cook the vegetables for about 5 minutes until just tender. Refresh the carrots and beans in cold water then drain thoroughly. Drain and roughly crush the potatoes. Meanwhile, heat a heavy-based frying pan over a high heat then add a tablespoonful of oil and cook the fillet steaks for 2 minutes each side for medium rare or until cooked to your liking. Remove from the pan and season with salt. Add the jerk seasoning and red wine, stirring to deglaze the pan. Off the heat, stir in the grated cocoa stick until just melted then turn the steaks in the cocoa glaze. Keep warm. When ready to serve, heat the remaining oil in a large frying pan and sauté the onion and peppers until softened then add the potatoes, carrots and beans and toss well until heated through and starting to colour. Season to taste. Meanwhile, put the balsamic vinegar and cocoa nibs in a small saucepan. Bring to the boil and cook until reduced to a thick syrup. To serve, cut the steaks into thick slices. Arrange the vegetables and steak on individual plates then serve with a few salad leaves and garnish with herbs. Drizzle the balsamic syrup along the edge of each plate.
Hot and spicy jerk seasoning is native to the Caribbean, and when used in partnership with dark chocolate makes a robust flavouring for beef.
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Chef ’s Table