· Be pretentious
· Be honest
Incidentally, thanks for all your comments re:Blogger problems. I think I've solved my problem with uploading photos - it was because I'd upgraded to Internet Explorer 8; it seems there are all sorts of problems caused by this - particularly with regard to Blogger. I'm now using Google Chrome and, touch wood, all is ok.
Ingredients:
For the cake:
250g unsalted butter, room temperature
200g caster sugar
5 eggs
375g plain flour
1 teaspoon baking powder
30g cocoa powder
1-2 tablespoons milk
175g morello or fresh cherries – next time I’d use loads more – possibly as much as 400g
Had a disaster so ended up using 1 pot (500g) of good quality ready made custard
200ml whipping cream
250g dark chocolate – I used a mixture of 50% and 70% cocoa solids
30g unsalted butter
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 20cm round springform tin with baking paper. If you’re planning to top the cake with custard, I’d recommend using a 23cm tin, otherwise it might all get too tall.
- Start by making the cake: beat together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time; measure the flour and baking powder out as you may need to add some should the mixture start to curdle.
- Fold in the remaining flour and baking powder.
- Gently stir in the cherries.
- Spoon approximately 2/3 of the batter into the prepared tin.
- Add the cocoa and milk to the remaining batter and stir until well combined.
- Spoon over the plain batter and swirl slightly so the colours integrate and marble.
- Bake for approximately 40 minutes or until a skewer inserted into the centre of the cake comes out cleanly. Mine took 50 minutes.
- Leave the cake to cool in the tin.
- Now make the ganache: bring the whipping cream to the boil and then remove from the heat.
- Break up the chocolate and drop into the cream. Leave to stand for a couple of minutes.
- Stir until the chocolate is melted and you have a thick, glossy mixture.
- Whisk in the butter.
- Leave for 5 minutes before pouring over the cake.
- The choice is yours – you can pour the custard onto the cake, and then top with ganache or, like I did, pour the ganache over the cake and serve the custard on the side.
- Refrigerate until needed, remove from the fridge an hour before serving.
- Bask in glory at the wonderful thing you have made.
- Eat.
19 comments:
Mmmmmmmyummmmm. That one looks pretty good!
What a mouthwateringly delicious gorgeous cake! I don't mind where the custard is, so long as it is on the plate!
Wow that looks good and full of yummy things. Not heard of this cake before. Love the cherries added into the cake. Never mind about the custard, we all have our kitchen mishaps.
I want to eat that cake right now!
Love the cherries and chocolate combo.
Another hit CC.
Never admit you mistakes! It was always ment to be the way you made it HAH. I have that problem I serve a dessert I have had to do some creative rethinking on and I say, "it would have been better but I screwed up x." Really no one knows and it taste good anyways!
THe combo sounds wonderful and it looks so good!
That looks amazing! I don't like cherries though, maybe raspberries or something instead, even though that's not very Danube-y, hehe.
the cake itself looks so rich, I love the chocolate topping! :)
This cake looks amazing!!! just wondered how the custard was supposed to be made, was it messing around with eggs etc`? in which case i would probably do it like you did nikki
Hi Anonymous
The custard was supposed to be made pretty much exactly how it says to on the Bird's custard powder tub. I've always had success with this method before so I suspect the fault lies with me!
Hope this helps
thankyou! have just made the coffee and walnut cupcakes that recipie is inspired! very good cheers nikki (they must be good they are over half gone since made yesterday!
Wow, this looks really yummy! A great combo of flavours and textures.
Maria
x
Hi,
I've given you The Kreative Blogger award. Visit my blog for details.
So many yummy things going on here! Delicious.
DROOLING! need I say more? lol
Boy does that look good!
It looks really good! Sour cherries and dark chocolate partner so well!
I love the chocolate/cherry combination, this cake looks seriously good!
It makes fantastic presentation!
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