Made to share sweets for sweet­hearts. Say it with choco­late Warm choco­late dip-in cake for shar­ing

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Treats for your sweet­heart. Say it with chol­cate this Valen­tine’s Day

180g un­salted but­ter soft­ened plus ex­tra for greas­ing 150g dark choco­late (about 70 per cent co­coa solids) bro­ken into pieces 325g ic­ing sugar 1 tbsp golden syrup 1 tsp vanilla ex­tract 8 medium egg whites 80g ground al­monds 50g plain flour sifted

Pre­heat the oven to 190C/170C fan/gas 5 and but­ter a shal­low 30cm oval gratin or equiv­a­lent bak­ing dish (or see Valen­tine Vari­a­tion be­low). Gen­tly melt the choco­late in a bowl set over a pan con­tain­ing a lit­tle sim­mer­ing wa­ter, then leave it to cool to room tem­per­a­ture. Cream the but­ter and ic­ing sugar to­gether in a food pro­ces­sor, then add the choco­late, golden syrup and vanilla, and process briefly to com­bine. Trans­fer the mix­ture to a large bowl. Whisk the egg whites in an­other large bowl us­ing an elec­tric whisk un­til frothy with­out be­ing stiff. Fold these in two batches into the choco­late mix­ture, which will loosen up, and then fold in the ground al­monds and the flour.

Trans­fer the mix­ture to the pre­pared dish and bake for about 45 min­utes, by which time the top should have formed a glossy crust some­thing like a mac­aron and a skewer in­serted in the cen­tre should come out clean or with just a few moist crumbs cling­ing.

Serve about an hour out of the oven while it’s still just warm – the top will sink in the cen­tre and it will be risen and crusty around the out­side. If wished, sim­ply give din­ers a spoon and let them dip in. Any cold left­overs will firm up to al­most the tex­ture of a brownie. VALEN­TINE VARI­A­TION Bake in a large heart-shaped dish (de­pend­ing on the size, you could halve the recipe if wished and ad­just the cook­ing time ac­cord­ingly).

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