Squidgy Chocolate Cakes With Prunes In Marsala Recipes

SUNKEN DRUNKEN CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
• Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
• Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
• Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin - it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.

FLOURLESS SQUIDGY CHOCOLATE CAKE

Steps:

• Base-line three 20 cm/8 inch loose-bottomed round cake tins with good quality baking paper.
• Pre-heat the oven to 180 C/350 F/Gas 4.
• Whisk the egg yolks in a large bowl until they start to thicken.
• Add the sugar and continue to whisk until the batter becomes thick and pale, but not too stiff.
• Sift and whisk the cocoa powder into the egg yolk mixture until well-blended.
• In a large clean bowl, whisk the egg whites until they form soft peaks.
• Gently fold the egg whites into the cocoa batter, working quickly and lightly to ensure as much air as possible remains within.
• When thoroughly mixed, pour the batter into the baking tins equally and smooth the tops.
• Bake for 20 to 25 minutes until well-risen and the top springs back to the touch.
• Remove from the oven and leave to cool completely in the tins.
• While the cake is cooling, make the mousse filling.
• Melt the chopped chocolate in a heat-proof (Pyrex) bowl either over a pan of barely simmering water, stirring frequently or in the microwave on 30 second bursts (medium setting), stirring between each. When the chocolate is nearly melted, remove from the heat and beat with a wooden/silicone spoon until the last lumps are fully blended. Cool slightly.
• In a small bowl, lightly beat the egg yolks to loosen and then add to the melted chocolate. Whisk until completely combined and smooth.
• In a very clean bowl (and using very clean whisk heads), whisk the egg whites until stiff.
• Gently fold the whisked whites into the chocolate mixture, until completely incorporated and smooth.
• Chill the mousse in the fridge for about an hour.
• In a large bowl, whisk the double cream until it forms soft peaks.
• Set aside in the fridge until ready to assemble the cake.
• When the sponge-cakes are completely cold, run a knife around the inside edge of the tin to loosen and turn out onto baking paper dusted with icing sugar. Very carefully peel off the baking paper from the cakes.
• Carefully spread the chocolate mousse over the top of two of the cakes in an even layer.
• Spread about a third of the whipped cream over the top of the mousse of the first layer and top with the second moussed sponge (mousse side at the top).
• Spread a further third of cream across the top of this sponge and carefully place the final sponge on top (smooth side up).
• Crush and add the meringue (if using) to the remaining third of cream and spread across the top of the cake. Or, if not adding meringue, just spread the plain whipped cream.
• Decorate the top with a sprinkling of grated chocolate and chill until ready to eat.

DARK & SQUIDGY CHOCOLATE TORTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
• Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

SQUIDGY PEAR & HAZELNUT CHOCOLATE SPREAD CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter then line a round 23cm springform baking tin. Put the chocolate spread in a large bowl and add the butter, eggs and a pinch of salt. Whisk for 1 min with electric beaters until the mixture is smooth and slightly bubbly.
• Sift in the flour and cocoa, then fold in with a spatula until smooth. Scrape into the tin and level the top. Peel, quarter and core the pears. Cut 4 slits through the fat part of each quarter, then press lightly to make a fanned shape. Use a pastry brush to glaze the pears with apricot jam, then lift onto the cake in a clock-face pattern. Don't press the pears into the mix.
• Scatter with the nuts and bake for 40 mins until risen with a thin crust. The cake will have a very slight wobble when it's ready, and a skewer inserted into the middle will come out coated with soft cake batter. Brush another thin layer of the jam over the pears (this stops the fruit from turning brown). Cool in the tin and serve warm or cold, with double cream.

CHOCOLATE MARSALA CAKE

Steps:

• Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper.
• Preheat oven to 180 C / 350°F.
• Place all ingredients into bowl of electric mixer.
• Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes.
• Pour into tin.
• Bake for 40 minutes or until a skewer inserted comes out clean.