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[john-davis23]

Trade up the cherries for this rhubarb and raspberry Black Forest cake

Rhubarb and raspberry Black Forest cake

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INGREDIENTS:

300g dark (70%) chocolate, chopped

1/2 cup (50g) good-quality cocoa powder, sifted

3 eggs

250g sour cream, at room temperature

2 tsp vanilla extract

2 1/3 cups (350g) self-raising flour

1 firmly packed cup (250g) brown sugar

1 cup (220g) caster sugar

1/4 cup (60ml) sunflower oil

200g unsalted butter, chopped, softened

200g creme fraiche

1/2 cup (125ml) thickened cream

Freeze-dried raspberries, to serve

RHUBARB JAM:

1/2 bunch (about 150g) rhubarb

100g caster sugar

1 vanilla bean, split, seeds scraped

1 titanium-strength gelatine leaf

CHOCOLATE GANACHE:

200g dark (70%) chocolate, chopped

200ml pure (thin) cream

METHOD

Preheat the oven to 160°C. Grease two 20cm round cake pans and line base and sides with baking paper. Place chocolate, cocoa and 1/2 cup (125ml) water in a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water) and stir until melted and smooth. Cool to room temperature, then whisk in eggs, sour cream and 1 tsp vanilla.

Place flour and sugars in a stand mixer fitted with the paddle attachment and beat until combined. Add oil, butter and 1 cup (250ml) chocolate mixture, and beat on low to combine. Add remaining chocolate mixture and beat to combine.

Divide between prepared pans and smooth surface with the back of a spoon. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a skewer inserted in the centre of a cake comes out clean. Set aside in pans to cool completely, then brush each cake with raspberry liqueur.

For the rhubarb jam, place rhubarb, sugar, vanilla pod and seeds and 2 tbs water in a saucepan over medium heat, stirring until sugar is dissolved. Cook, stirring occasionally, for 10 minutes or until rhubarb breaks down.

Meanwhile, soak gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to rhubarb jam, stirring until melted and combined. Set aside to cool completely at room temperature.

To make the chocolate ganache, place chocolate and cream in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Remove from heat and set aside to cool to room temperature.

When ready to serve, whisk creme fraiche, cream and remaining 1 tsp vanilla together to stiff peaks. Place 1 cake on a cake stand and top with creme fraiche mixture, then spread over rhubarb jam. Top with second cake and spoon over chocolate ganache. Scatter with freezedried raspberries to serve.

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[john-davis23]

Classic bread & butter pudding

Cook this bread and butter pudding in a water bath for a gorgeous soft and creamy texture that contrasts wonderfully with the caramelised crust.

Ingredients:

600ml double cream

8 large egg yolks

175g caster sugar, plus extra to top the pudding

16 slices white bread, crusts removed

75g unsalted butter, softened, for spreading

100g raisins

¼-½ whole nutmeg, for grating

ice cream, to serve (optional)

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Method

STEP 1: Heat the cream in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a large bowl with an electric whisk until light and fluffy, about 3-5 mins. Pour the hot cream over the eggs, whisking continuously, and when everything is mixed, set aside.

STEP 2: Spread the bread with the butter, and cut into triangles. Arrange in a shallow baking dish, about 20 x 26 x 5cm, buttered-side up, in three layers, sprinkling the raisins and finely grating some nutmeg over the bottom two layers and leaving the top layer clear. Pour over the warm custard, lightly pressing the bread down with your fingers to help it soak in. Leave to stand for at least 20 mins before cooking. Can be prepared up to this stage several hours ahead, chilled and cooked when needed.

STEP 3: Heat the oven to 180C/160C fan/gas 4. Sit the dish in a large roasting tin and pour a kettleful of hot water into the roasting tin so it comes three-quarters of the way up the outside of the dish. Bake in the oven for 20-25 mins until the custard is just set.

STEP 4: Remove the pudding from its water bath and scatter the top liberally with more sugar. Caramelise the top under a hot grill or with a blowtorch – take it really far (a few burnt edges add to the flavour), but be careful it doesn’t catch. Leave the pudding to rest for 5 mins, then serve with your favourite ice cream – I like bitter orange marmalade ice cream.

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