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The Kilkenny Observer Friday 03 June 2022
kilkennyobserver.ie
Food & Drink
Dine Me Come
With
Polish chocolate and walnut cake Prep: 45 mins Cook: 1 hr and 40 mins Serves: 10
This deliciously delicate chocolate layer cake is a true show-stopping bake. Stack up chocolate sponge, chocolate glaze and crunchy walnuts. Ingredients For the cake • 150g plain flour, plus 1 tbsp • 50g cocoa • 8 eggs, separated • 200g caster sugar
For the meringue • 5 eggs, separated (keep the yolks for the custard) • 200g caster sugar • 250g walnuts, a couple of handfuls saved for decoration and the rest chopped • 1 tbsp plain flour • 1 tbsp potato starch For the glaze • 100g double cream • 100g chocolate, chopped Method STEP 1 Before making the cake, take the eggs and butter out of the fridge to let them warm to room temperature. STEP 2 Heat the oven to 170C/fan 150C/
gas 3½. Sift the flour and mix it with cocoa. Beat the egg whites until stiff, then add the sugar to them in small batches. Then add the egg yolks one by one, whisking constantly. Sift the flour mixed with cocoa on the egg mixture and gently fold everything together with a spatula. Pour the prepared batter into a 30cm x 22cm shallow baking tin lined with baking parchment and bake it for 35 mins.
Cool for 5 mins, remove from the tin and re-line the tin.
tin and cook for 40 mins. Carefully remove from the oven and leave to cool.
STEP 3 To make the meringue, whisk the whites until stiff, gradually adding the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and potato flour. Spread the mixture into the
STEP 4 For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it dissolves and the glaze becomes shiny and uniform.
STEP 5 Cut the cooled chocolate sponge cake into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts. Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts. Put the finished cake in the fridge for 1-2 hours before serving.
Chocolate and prune cheesecake Prep: 30 mins Cook: 1 hr and 25 mins plus resting Serves: 8-10 Make this impressive prune and chocolate layered cheesecake for an irresistible sharing dessert. Top with chocolate ganache and crunchy pistachios. Ingredients • 200g prunes, pitted and ready to eat • 100ml vodka • 4 eggs • 320g caster sugar • 1 tsp vanilla extract • 45ml flavourless oil, plus extra for the tin • 150ml Greek yogurt • 130g flour • 40g cocoa • 5g bicarbonate of soda • 2.5g baking powder
• • • • • • •
90ml coffee 500g curd cheese 5g potato flour 80ml double cream 100g dark chocolate, chopped 15g butter 60g pistachios
Method STEP 1 Cut the prunes into strips and put them in a bowl with the vodka, set aside for an hour to make them swell and become more moist. STEP 2 Heat the oven to 180C/gas 160C/ gas 4. For the base, combine 1 egg with 160g sugar, ½ tsp vanilla, the oil and yogurt. Sift the flour with the cocoa, baking soda, baking powder and a large pinch salt. Combine the wet ingredients with the dry ingredients, and finally add the coffee and mix everything
together. Line the bottom of a 24cm springform pan with baking parchment and oil the sides. Pour the dough into the base, put it in the oven and bake it for 20 mins. STEP 3 For the filling, beat the curd cheese with the remaining sugar, potato flour, 3 eggs and ½ tsp vanilla. Drain the prunes and add them in. Pour the cheese mixture over the base and put it back in the oven for 50–60 minutes. Cool in the turned off oven. STEP 4 For the topping, bring the cream to a boil, and add the chocolate and butter. Mix off the heat until it forms a smooth cream. Pour the sauce over the top of the cooled cheesecake cake. Chop the pistachios and sprinkle them over the surface.
