To celebrate my departure to Riga the day after tomorrow I decided to bake a cake.
And I asked myself what kind of cake should I bake? With fruits or with yoghurt because it's so hot outside? It was a tough call and I finally decided that the best fruit is chocolate ;) so I asked Jamie for a quick recipe... so here it is:
140 gr unsalted butter, 155 gr best quality cooking chocolate, (70 percent cocoa solids), 8 tablespoons cocoa, powder, sifted, 1 pinch salt, 4 eggs, 200 gr caster sugar, 3 tablespoons golden syrup, 3 tablespoons sour cream or 3 tablespoons creme fraiche, 1 10-inch flan or tart shell, baked blind
Place the butter,
chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed. In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or crème fraiche. Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you’ve mixed it well, pour it into the pastry shell. Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes. During cooking a beautiful crust will form on top. Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly. Serve with cream or vanilla icecream ;)
And I asked myself what kind of cake should I bake? With fruits or with yoghurt because it's so hot outside? It was a tough call and I finally decided that the best fruit is chocolate ;) so I asked Jamie for a quick recipe... so here it is:
140 gr unsalted butter, 155 gr best quality cooking chocolate, (70 percent cocoa solids), 8 tablespoons cocoa, powder, sifted, 1 pinch salt, 4 eggs, 200 gr caster sugar, 3 tablespoons golden syrup, 3 tablespoons sour cream or 3 tablespoons creme fraiche, 1 10-inch flan or tart shell, baked blind
Place the butter,
chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed. In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or crème fraiche. Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you’ve mixed it well, pour it into the pastry shell. Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes. During cooking a beautiful crust will form on top. Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly. Serve with cream or vanilla icecream ;)
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