INSIDE EAT, TRY & DO!
GREAT STUFF TO
ORGANISATION TIPS
DIY KNOW-HOW
MAKE A PLANTER
CHOCOLATE EASTER CAKE TAKES 1 HR 35 MINS SERVES 10-12 175g good-quality dark chocolate, 175g unsalted butter 175g melted 4 large eggs, caster sugar, plus 1tbsp 150g ground almonds separated 85g plain flour, sifted with ½tsp crystallised violets baking powder and chocolate eggs, to decorate 200ml half-fat FOR THE GANACHE: 250g good-quality double cream 50g unsalted dark chocolate, broken butter, cut into cubes YOU WILL NEED: 3 x 18cm sandwich tins, greased and the bases lined with baking parchment
1
Preheat the oven to 180C/Gas 4. Melt the chocolate in a heatproof bowl over a pan of simmering water, then set aside. Cream the butter and sugar, then beat in the egg yolks one at a time. In a separate bowl, beat the egg whites with a pinch of salt until stiff, add 1tbsp sugar and whisk to stiff peaks. Fold the chocolate into the butter mixture, then fold in the almonds. Add the egg white mixture and flour, a quarter at a time, until all is mixed in. Divide between the tins and bake for 20-25 mins or until an inserted skewer comes out clean. Cool on a wire rack. For the ganache, heat the cream in a heavy-based pan. Place the chocolate and butter in a large bowl; pour over the hot cream and mix to combine. Use the ganache to sandwich together the sponges. Cover the top with the remaining ganache and decorate with violets and choc eggs.
FEATURE ROSE FOOKS PHOTOS TI-MEDIACONTENT.COM
2 3
CHOC DELIGHT
p106 EASTER CRAFTING
p100 SIMPLE SOLUTIONS
p110 HOS SPECIAL LUNCH
APRIL 2020 | 99
