INGREDIENTS
1/3 cup (80ml) dry Marsala
350g dark chocolate
250g unsalted butter, softened
250g caster sugar
2/3 cup (100g) plain flour, sifted
6 eggs, separated
1 tsp vanilla extract
1 1/4 cups (155g) almond meal
3 tbs golden syrup
Caffe latte sauce (makes 3 cups)
1 cup (250ml) milk
1 cup (250ml) pure (thin) cream
1/4 cup (55g) caster sugar
1 tsp vanilla extract
4 egg yolks, lightly beaten
200ml thickened cream
2 tbs icing sugar, sifted
100ml espresso, cooled
METHOD
1. Preheat oven to 180°C. Grease and line a 22cm round cake pan. Bring raisins and Marsala to a simmer in a small pan over medium heat. Cool. Melt 200g chocolate in a bowl over a pan of simmering water (don't let bowl touch the water). Cool.
2. Beat 225g butter and 200g sugar until thick and pale. Stir in flour, yolks, vanilla, meal, 2 tbs golden syrup and chocolate. Fold in raisins and soaking liquid.
3. Whisk eggwhites to soft peaks. Whisk in remaining 50g sugar until stiff and glossy. Fold into cake mixture, then pour into pan. Bake for 1 hour until cake begins to crack and a skewer inserted into the centre comes out clean. Cool completely in pan.
4. For sauce, bring milk, pure cream, caster sugar and vanilla to just below boiling point in a pan over medium heat. Whisk in yolks, then cook, stirring, for 5-6 minutes over low heat until thick. Strain, then cover with plastic wrap. Cool. Whip thickened cream to soft peaks, then fold into cooled cream mixture with icing sugar and coffee. Chill. Melt remaining 150g chocolate and 25g butter in a pan over low heat with remaining 1 tbs syrup. Pour over cake and serve with sauce.
Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!
If you like what you have read check out our updates on Facebook and Twitter.
Source and Photo: Taste
No comments:
Post a Comment