Retro black for­est tray­bake

The Mail on Sunday - You - - Merry & Bright -

MAKES 1 TRAY FOR SLIC­ING un­salted but­ter for greas­ing 75g co­coa pow­der

tsp bi­car­bon­ate of soda 4 medium eggs 370g light mus­co­v­ado sugar 185ml ground­nut or veg­etable oil 200g self-rais­ing flour sifted ON TOP 150g dark choco­late (about 50 per cent co­coa) 2 tbsp golden syrup 2 tbsp whip­ping cream 100g sliced or chopped Toblerone (a mix­ture of flavours if you like) 75g glacé cher­ries halved

Pre­heat the oven to 180C/160C fan/gas 4. But­ter a 30cm x 23cm tray­bake tin, 4cm deep. Whisk the co­coa with 200ml boil­ing wa­ter, whisk in the bi­car­bon­ate of soda and leave to cool for about 20 min­utes. Whisk to­gether the eggs, sugar and oil in a large bowl, then fold in the flour fol­lowed by the co­coa so­lu­tion. Pour the mix­ture into the pre­pared tin and bake for 30-40 min­utes un­til risen and firm and a skewer in­serted at the cen­tre comes out clean. Run a knife around the edge of the cake and leave to cool.

For the top­ping, gen­tly melt the choco­late with the syrup and cream in a bowl set over a pan con­tain­ing a lit­tle sim­mer­ing wa­ter, whisk­ing un­til glossy and smooth. Driz­zle this ic­ing over the cake, scat­ter over the Toblerone and dot the cher­ries here and there. Set aside to harden for a cou­ple of hours be­fore cut­ting into squares (about 20 medium). They will keep well in an air­tight con­tainer for sev­eral days.

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