Sunday lunch with friends!
Why don’t we do this every week? Oh yeah…… the cleaning and washing up and the possibility of a slight hangover on Monday morning. Only joking, it’s always a pleasure and I always look forward to trying out a new dessert.
On today’s menu, roast pork, stuffing, roast potatoes & parsnips, carrots, green beans & tenderstem broccoli.
Drink is Summer fruit bellini, made with an amazing new mix of strawberry puree from M&S and ice cold and bubbly Prosecco. Delightful on a hot summer day.
Dessert, Raspberry Chocolate Dessert Cake. To make and enjoy this cake the first thing you need to do is to completely ignore the amount of butter and chocolate that goes into it. Weigh out the ingredients then completely forget what just happened. By whisking the eggs until they are light and fluffy you add as much air as you can to the mix of chocolate, butter and flour. The result is lovely, more of a pudding than a cake which made it perfect for Sunday lunch with a generous drizzle of double cream. I used both ground cinnamon and ginger to complement the chocolate and raspberries. Luckily the mix makes 8 good size portions or 10 polite portions so there is always enough to use up the cream… tee he he he. Recipe is below.
Plain chocolate (250g broken into pieces), Butter (225g cut into cubes), 2tbsp of strong black coffee. Heated over a simmering saucepan of boiling water. Stir until smooth and glossy. Leave to cool slightly.
Break 5 eggs into a bowl and add 85g of caster sugar. Whisk until light and fluffy. Gradually add the chocolate into the eggs stirring gently to keep all the air into the mixture.
In another bowl sieve 85g of plain flour with 1tsp of ground cinnamon and ground ginger. Next fold in the chocolate and egg mixture again keeping in as much air as possible.
Pour into a 23cm cake tin and evenly arrange a small punnet of raspberries (175g) across the surface.
Bake for 35 minutes at 160 C until the top is well risen and springs back when touched.
Enjoy!
Faye's Daily Biscuit 