This recipe is made from a combination of two chocolate cake recipes. The sponge is adapted from Angela Nilsen’s ‘Ultimate Chocolate Cake’ recipe and the ganache from Orlando Murrin’s ‘Celebration Chocolate Cake’ recipe.
For The Sponge
200g good quality dark chocolate, about 70% cocoa solids
200g unsalted butter, cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar (I used 180g Golden Caster Sugar and 20g White Caster Sugar)
25g cocoa powder
3 medium eggs
5 tbsp/75ml buttermilk
N.B. If you wish to make a lighter sponge only use 100g of the chocolate. However, it is sweeter.
For The Ganache
220g dark chocolate, about 70% solids, chopped
240 ml double cream
2 tbsp golden syrup
2 tbsp unsalted butter, at room temp
To Decorate
3 tbsp crystallised violet petals
Print This Post
No comments yet
Desserts (36)
dips (6)
dressings (5)
Main Courses (254)
pastry (2)
Salads (50)
Sandwiches (1)
Sauces (24)
Side Dishes (92)
Snacks (8)
Soups (34)
Starters (6)
Devilled Eggs
(allow a whole egg per person, so this serves 24)
2 dozen very fresh eggs (makes easier peeling when they’re fresh)
about 1/2 cup mayonnaise
2 tbsps dijon mustard
1 tsp mild curry powder, or kefta seasoning
fresh ground pepper and sea salt to taste
Place eggs in a heavy-bottomed saucepan and cover with water, plus an inch over that. Bring to a boil, then turn off heat, cover pan and leave for 15 minutes. Drain and place in a cool bowl, add a handful or two of ice cubes and cover with cold water. Leave until cool, then peel and cut eggs in half lengthwise.
Remove yolks to a large bowl and add enough mayonnaise for your taste. My daughter likes very little; I can never get enough mayonnaise on anything! Season with curry powder and salt and pepper, then spoon the mixture into each egg half. Arrange on a platter and dust with paprika, just, as the great food/mystery writer Virginia Rich says, “for pretty.” Done.
read the rest of this recipe
