When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Lay a sheet of non-stick parchment paper over the template. Draw a tree within the rectangle to use as a template. Spoon the remaining melted chocolate into 2 separate disposable piping bags.ĭraw a credit card size rectangle on a piece of paper and position it vertically. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Scatter any remaining chocolate over the piped cream.Preheat the oven to 180C/160C Fan/Gas 4. Drain the second tin of cherries and use them to fill the centre of the cake. Pipe swirls of cream around the top edge of the cake. To cover, and spoon the remaining cream into a piping bag fitted with a star-shaped nozzle.ĥ Using a spoon or a palette knife, press the grated chocolate onto the side of the cake. Using a palette knife, spread a thin layer of cream around the edges of the cake Repeat with the second layer and top with the final layer of sponge. Spread a thin layer of cream over the top of the sponge, and scatter with half the chopped cherries. Place 1 layer of the cake onto a serving plate. Drizzle a third of the kirsch and cherry syrup over each layer of sponge.Ĥ Whip the cream until it just holds its shape. Allow the cake to cool completely.ģ Carefully cut the cake into 3 layers, Drain 1 can of cherries, placing 6 tbsp of the juice into a bowl with the kirsh. Turn it out on to a wire rack, discard the lining paper, and cover with a clean cloth. Bake in the oven for 40 minutes, or until risen and just shrinking away a little from the sides. Fold in the vanilla and butter, Transfer to the prepared tin and level the surface. Remove from the heat and whisk for another 5 minutes, or until cooled slightly.Ģ Sift the flour and cocoa together and fold into the egg mixture using a large metal spoon or a spatula. Whisk until the mixture is pale and thick, and will hold trail. Put the eggs and sugar into a large heatproof bowl, and place over a saucepan filled with simmering water. However, don't waste the remaining cherry juice - use it as a basis for a berry fruit salad.”Ģ x 425g (15oz) can pitted black cherriesġ Preheat the oven to 180☌ (350☏/Gas 4), Lightly grease and line the bottom of a 23cm (9in) deep springform cake tin with baking parchment. “This is a classic cake that cannot be improved. From MasterChef KITCHEN BIBLE, Everything you need to know to become a MasterChef in your own kitchen (Dorling Kindersley hardback, £26/€30)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |