- Food & Drink
This is a really terrible photograph and I can only apologise. But it illustrates something very tasty, so it has to go in, even if it does make the cake look a bit like one of the Fireys from The Labyrinth.
It’s a dessert that I made for the end of Spanish night, when Tor, DJ, SJ, Leonard and I gathered together to remember our holiday in Madrid by eating tapas and drinking sherry. If you look at the photo you can see that, although I have clearly dished up dessert, there are plates of tapas left on the table because you never know when you’re going to want another round of jamon.
The cake is a mix of cake and chocolate fondant, in the sense that it is cooked so it is still squidgy in the middle. This is probably really bad for you and a recipe for food poisoning but everyone knows that eating cake batter from the bowl is much better than eating the actual cake, so why not bake one that combines the joy of both?
Chocolate and almond cake with brandied cherries
200g unsalted butter, plus extra for greasing
200g 70% cocoa chocolate, broken into pieces
250g caster sugar
5 medium eggs, separated
300g ground almonds
1 jar Brandied cherries
1 Preheat the oven to gas mark 5/190°C/fan oven 170°C. Grease a 20cm loose-bottomed, round cake tin and line the base with baking parchment.
2 Place the butter and chocolate in a heatproof bowl over a pan of simmering water and heat, stirring occasionally, until melted and combined. Remove from the heat and stir in the sugar, then the egg yolks, then 3 tbsp of brandy from the jar of cherries in brandy. Fold in the ground almonds.
3 Whisk the egg whites until they make soft peaks. Fold the egg whites into the cake mix until combined, then pour into the cake tin. Loosely cover the top of the cake tin with foil and bake for 20–25 minutes until firm and risen around the edges but still a little squidgy in the centre. (It will be squidgier than you think from looking at it).
3 Cool for a few minutes in the tin, then slice and serve with the brandied cherries and a small shot of cherry brandy. A spoonful of natural yogurt or crème fraîche is also good to cut through the cake’s richness. It’s also good cold – keep chilled in the fridge.