You are what you eat... CHOCOLATE DELIGHT
Summer is well and truly here, and at this time of year there’s no better colour, says RIVKIE BAUM
MARKWorld Chocolate Day next Tuesday with this celebration of the humble cocoa bean.And don’t think that chocolate is just for pudding, because it works equally well in savoury dishes too.
180g 100 per cent cacao or dark chocolate with high cocoa content finely grated; 250g unsalted butter cut into small cubes; 5 eggs; 200g caster sugar, 1tsp vanilla essence
Preheat oven to 160C. Lightly grease then line a 25cm springform tin with baking paper.
Melt the cacao and butter in a heatproof bowl set over a pan of gently simmering water. Make sure the bowl doesn’t touch the water.
Beat the eggs with the sugar and vanilla essence until pale, thick and fluffy. Pour in the cacao mixture and beat to combine.
Tip the mixture into the cake tin and smooth over the top. Stand in a roasting tin and pour enough
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freshly boiled water into the roasting tin to come halfway up the sides of the cake tin. Bake for 30 mins or until set. Lift the cake tin onto a wire rack and leave to cool.
Chill in the fridge until ready to serve. Loosen the cake from the tin by sliding a warm knife around the edge.
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PINK was a huge trend on the catwalks for this season, with everything from vibrant fuchsia to soft candy floss shades seen at the shows of Versace and other leading designers.
And while this may not be the summer we planned, there’s no reason not to make it as bright and fun as
100g dried porcini mushrooms; 125ml white wine; 4-5tbsp olive
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