| Make a light textured dark chocolate
cake in the shape of a sponge flan base. Top with whipped
cream and quark and
either fresh raspberries or cherries in syrup with a little
thickened juice from the fruits.
Serves 6-8
Ingredients
100 g (3½ oz) caster sugar
1 sachet vanilla sugar or ½ teaspoon vanilla essence
4 free-range eggs
100 g (3½ oz) plain flour
½ teaspoon baking powder
25 g (1 oz) cocoa powder
100 gr (3½ oz) ground hazelnuts or almonds
100 g (3½ oz) grated chocolate
680 g jar cherries in syrup
1 teaspoon cornflour or potato starch
200 ml (7 fl oz) double cream
125 g quark
1 tablespoon caster sugar, or to taste
Method
- Grease a 28 cm (11 inch) sponge flan tin and dust lightly
with a little flour. Heat the oven to Gas Mark 4/180?C/350?F
- Whisk the sugar, vanilla sugar or essence with the
eggs until thick and creamy when the mixture leaves a trail
when
the beaters are lifted up. This is best done with an
electric whisk.
- Sift the flour, baking powder and cocoa powder together.
Fold into the mixture then add the nuts and grated chocolate.
- Spoon into the tin, level the top and bake for about
30 minutes until firm and cooked. Cool for 5 minutes in
the
tin, then turn out and cool completely.
- Drain the cherries, reserving 100 ml of the juice.
(Use the rest in a jelly or drink if you don’t want
to waste it.) Slake the cornflour or potato starch with
a tablespoon
of the juice.
- Heat the saved juice until boiling. Mix a little hot
liquid with the slaked starch and then pour all of it into
the pan
and simmer until thickened. Cool slightly then mix with
the fruits and cool completely until glossy.
- Whip the cream until it forms soft peaks and fold in
the Quark and a tablespoon of caster sugar. Spoon on top
of the
flan case. Drizzle over the glossy fruits. Cool until
set then serve cut in wedges.
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