Friday, June 11, 2010
SHERRY - NOT JUST FOR TRIFLE
This was a densely, deeply, darkly chocolaty cake, it should have been perfection - but I overcooked it!!
I should have followed my instincts - but instead I followed the recipe!! My oven usually takes much longer than any recipe specifies to bake anything, but in this case I should have taken the cake out sooner than specified. I actually did check (so I can't even blame the oven- and man has that oven had it's fair share of blame heaped on it!!!). I did the testing with the spaghetti bit - but I should have taken the cake out of the oven while it was still moist (less than a brownie but more than a cake) and not have waited until it came out clean. Doooh!
That said, this cake is a keeper. I served it at a party with a number of other desserts - it was a good addition to the spread. The key to this cake is the raisiny, rich cream that is served along side it. They compliment each other to perfection.
I am trying to use some of the cook books I have stockpiled - my new rule is that I can't buy a new cook book until I have cooked two recipes from an unused one (my cook book buying rules are very similar to my diet rules in that they change to suit whatever temptation is in front of me!!!!) This is my second foray into Diana Henry's "Crazy Water Pickled Lemons" (the Preserved Lemons were the first) and I have plenty more "post-its" sticking up waiting for attention! (I stick in a "post-it" when I fancy a recipe, not very tidy)
Chocolate, Hazelnut and Sherry Cake with Sherry-Raisin Cream
150g Dark Chocolate
125ml Dry fino sherry
6 medium eggs - separated
160g caster sugar
150g shelled, toasted hazelnuts - coarsely chopped
55g self-raising flour
Preheat oven to 180 C
Prepare a 22cm (8 1/2 in) spring form cake tin. I line mine with parchment.
Melt the butter, chocolate and sherry in a bowl set over a pan of simmering water. Allow to cool slightly.
Whisk the egg yolk with the sugar until light and glossy.
Add the chocolate mixture and 70g of the hazelnuts.
Beat the egg whites until stiff.
Fold some of these whites into the chocolate mixture to loosen it.
Then fold in the rest, alternating with the sifted flour and cocoa.
Pour into the prepared tin and bake for 50 minutes.*
When a skewer comes out slightly (very slightly) moist remove from the oven and leave to cool in the tin for 30 minutes - then turn out onto a wire rack.
* Diana says after 50 minutes "test the cake with a skewer and if it comes out clean, it's done; otherwise leave in for another 5 - 10 minutes"
250ml oloroso sherry (I used Pedro Ximenez)
300ml double cream
60ml Greek yogurt
60g icing sugar
Heat the raisins in the sherry in a small pan.
Turn off when just under boiling point - leave to plump up and cool.
Whip the cream and add the yogurt and sugar to it.
Add the plumped up raising and any remaining sherry.
To serve dust the cake with icing sugar and scatter the remaining 70g of chopped hazelnuts over it.
Plate up with a dollop of sherry cream on the side.