Country Living (UK) - - Food & Drink -

Prepa­ra­tion 25 min­utes, plus chilling

Cook­ing 2 min­utes Serves 8-10

One can’t go wrong with choco­late that’s sweet­ened with can­died cher­ries and cit­rus peel. This recipe keeps well in the fridge for up to four days, so it can eas­ily be made in ad­vance. Cut thick slices and serve chilled on in­di­vid­ual plates with a strong cup of black cof­fee, just like my grand­mother did.

2 tbsp dou­ble cream

200g dark choco­late, bro­ken into pieces

150g coconut oil

100g caster su­gar

2 medium eggs

1 tbsp vanilla paste

1½ tbsp can­died orange and le­mon peel

1 tbsp chopped glacé cher­ries, plus

4 halved cher­ries to gar­nish

9 Marie or di­ges­tive bis­cuits

Line a small rec­tan­gu­lar 9cm x 24cm bak­ing dish or a stan­dard loaf pan with parch­ment pa­per, over­lap­ping the edges. In a small pan set over a medium-low heat, warm the cream for 1 minute. Re­duce the heat to low, add the choco­late and coconut oil and stir un­til melted. Leave to cool un­til the mix­ture is luke­warm.

In a medium bowl, beat to­gether the su­gar, eggs and vanilla paste us­ing an elec­tric hand mixer for 3 min­utes un­til creamy. Gen­tly fold in the choco­late mix­ture, then fold in the cit­rus peel and cher­ries. Pour a quar­ter of the choco­late mix­ture into the pre­pared tin. Put three bis­cuits over the choco­late layer, then re­peat twice more with lay­ers of choco­late and bis­cuits to make 3 lay­ers, end­ing with a layer of choco­late. Ar­range the cherry halves in a row across the top. Chill for 2-3 hours or overnight be­fore serv­ing. To serve, cut into 1-2cm slices us­ing a sharp knife.

Recipes ex­tracted from The Cot­tage Kitchen by Marte Marie Fors­berg (Clarkson Pot­ter, £25).

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