Food & Drink

Polish chocolate and walnut cake

Come Dine WithMe

Prep: 45 mins Cook: 1 hr and 40 mins Serves: 10

is 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 our, 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 250g walnuts, a couple of handfuls saved for decoration and the rest chopped • 1 tbsp plain our • 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 our and mix it with cocoa. Beat the egg whites until sti , then add the sugar to them in small batches. en add the egg yolks one by one, whisking constantly. Sift the our 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.

STEP 3

To make the meringue, whisk the whites until sti , gradually adding the sugar, one tablespoon at a time. When you have a sti and shiny meringue, fold in the nely chopped walnuts, our and potato our. Spread the mixture into the tin and cook for 40 mins. Carefully remove from the oven and leave to cool.

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 nished cake in the fridge for 1-2 hours before serving.

gas 3½. Sift the our and mix it with cocoa. Beat the egg whites until sti , then add the sugar to them in small 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 5

Cut the cooled chocolate sponge cake into two layers. Put the nut meringue

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 avourless oil, plus extra for the tin • 150ml Greek yogurt • 130g our • 40g cocoa • 5g bicarbonate of soda • 2.5g baking powder • 90ml co ee • 500g curd cheese • 5g potato our • 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 our with the cocoa, baking soda, baking powder and a large pinch salt. Combine the wet ingredients with the dry ingredients, and nally add the co ee 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 lling, beat the curd cheese with the remaining sugar, potato our, 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 o oven.

STEP 4

For the topping, bring the cream to a boil, and add the chocolate and butter. Mix o 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.