With a Blackcurrant Kirsch Glaze
I actually intended to use blackcurrant jam for the glaze, but when I went to my local shop they only had whole blackcurrant’s in Kirsch, so I thought I would try it out. I did wonder if it would be to much of a strong flavour for my daughters, but they loved it. It gives a good balance of tart flavours against the sweetness of the chocolate.
- 270 g dark chocolate (good quality 70 % cocoa solids) broken into small pieces
- 6 Medium eggs – 5 separated
- 215 g caster sugar
- 150 g plain flour
- 100g freeze-dried raspberries
For the glaze
For the ganache
- Pre-heat your oven to 180 C / Gas Mark 4.
- Grease with butter a 20 cm loose-bottomed round cake tin, and line with baking paper.
- Set a heatproof bowl on top of a pan of gently simmering water – don’t let the bowl touch the water. Add the broken chocolate and melt over the low heat until all the chocolate is melted, set aside to cool.
- Take the 5 egg whites which you have separated and whisk up in a large bowl until stiff peaks form.
- In another clean bowl put the sugar, whole egg and the 5 egg yolks and whisk until pale and thicker in consistency. I did this in a food mixer as it is quicker and easier but you can do it by hand also.
- Next add the flour and the freeze-dried raspberries and the cooled melted chocolate, whisking slowly in the food mixer. Add in a small amount (about 1 tablespoon) of the stiff egg whites to the mixture and and mix gently.
- With a metal spoon, fold in the remaining egg whites gently into the mixture.
- Put the cake mixture into the lined cake tin and bake in the oven for 45 minutes.
- Once you have removed the cake from the oven, allow the cake to cool for about 10 – 15 minutes in the tin and then turn it out onto a wire cake rack, and remove the baking paper and allow to cool.
- In a small pan heat the blackcurrant Kirsch mixture with the caster sugar, on a gentle heat until the sugar has dissolved.
- Blend the blackcurrant mixture until smooth and pass it though a sieve to remove any pips.
- Allow the glaze to cool slightly and then add it evenly to the top of the cake.
- To make the ganache, set a heatproof bowl over a pan of simmering water, and add to the bowl the double cream and the dark chocolate. Stir the mixture gently until all the chocolate has melted and it is smooth and glossy in texture. Remove from the heat and set aside.
- Once the ganache has cooled slightly and thickened enough to pour, add it to the cake with a palette knife, taking care to give a smooth finish.
- Melt the white chocolate in a bowl over a pan of simmering water, and then once slightly cooled add the chocolate to a piping bag and starting in the centre of the cake pipe circles using the white chocolate, until you reach the outer edges. Take a cocktail stick and starting at the centre of the cake, pull through the white chocolate in a line to the outside. Repeat this technique until you have worked around the whole cake and have got the desired spider’s web effect.
- Place into the fridge to set the cake, it will need approximately 30 minutes to set the ganache and serve.
Thank you for reading, I hope you have enjoyed this recipe . If you liked what you read, subscribe to my blog by adding your e-mail address to the box on the right. You will be the first to hear of my updates.
Follow my blog with Bloglovin
You can use the links below to follow my social media pages to keep current with all my new posts.