We’re firm believers in having a little bit of chocolate every day. Dark chocolate is full of antioxidants and it’s believed to lower your blood pressure levels, cholesterol levels and may help prevent memory loss, don’tcha know? How will you be having your chocolate today?
This is the first post of a brand new series – Cakes & Bakes – where we’ll regularly share recipes that we’ve tried out along with photos of the results!
Today’s recipe, mocha fudge cake with coffee icing, was taken from Good Food Magazine | 101 Cakes & Bakes | Tried-and-Tested Recipes
Takes 1 hour 5 minutes plus 4 hours chilling
Justin demanded asked very nicely if I would make the chocolate mocha ganache tart that appeared before our eyes in Stella magazine recently.
It was quite a lengthy procedure, but I like baking so it wasn’t too great a hardship.
Also, having just sampled the first slice, I can confirm that it was well worth the effort!
It has an exquisite, subtle coffee flavour and beautiful smooth texture.
We’ve got a couple of friends coming over for a bite to eat later – we might give them a small piece!
Recipe: Serves 6 generously
For the pastry:
- 175g (6oz) butter, softened
- 150g (5½oz) icing sugar
- 2 eggs
- 350g (12oz) flour
- 50g (1¾oz) ground almonds
- 40g (1½oz) cocoa powder
For the ganache:
- 125ml (4fl oz) milk
- 2 tbsp coffee beans, whole
- 65g (2½oz) sugar
- 6 egg yolks
- 2 tbs instant coffee
- 275g (9½oz) dark chocolate, 66% cocoa solids, broken into small pieces
- 225ml (8fl oz) double cream
- 2½ tbsp cocoa powder
In the bowl of an electric mixer with a paddle (I used the K-beater), combine the butter with the sugar until smooth. Add the eggs one at a time, scraping down the bowl with a spatula. Slowly add the dry ingredients until blended. Wrap in clingfilm for 3 hours or overnight.
Preheat the oven to 180ºC/350ºF/gas mark 4. Lightly flour the work surface and roll the pastry into a circle 3mm (⅛in) thick. Transfer to a loose-bottomed 25cm (10in) tart tin. Line with paper and baking beans. Bake for 12 minutes, then remove the beans and paper and bake for a further 4 minutes. Leave to cool.
In a small saucepan bring the milk and coffee beans to a simmer, remove from the heat, cover and leave to infuse for 20 minutes. In a heatproof bowl whisk the sugar and egg yolks to combine. Put the instant coffee and chocolate in a separate heatproof bowl. Strain the milk and discard the beans. Return the milk to the pan, add the cream and bring to a simmer. Pour the hot milk on to the egg yolks in a very thin stream, whisking continuously. Return the mixture to the pan and place over a low heat. Cook gently but don’t allow it to simmer, stirring until it is thick enough to coat the back of a spoon. Immediately pour this into the bowl of chocolate, and stir to melt. In a small pan simmer 100ml (3½fl oz) water with the cocoa powder to dissolve it. Whisk it into the ganache.
Pour the ganache into the tart shell and chill for at least three hours to set. Once cold, slice and serve with ice cream or whipped cream.