ScarlettSquidgy Chocolate Cake with Prunes in Marsala
June 13th 2008 14:00
Squidgy Chocolate Cake with Prunes in Marsala
About Squidgy Chocolate Cake
This very lightest chocolate cakes of all are made without flour. This is the first version, but there are more to follow.
About Marsala
Marsala is the name for a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di origine controllata, or DOC, status in 1969.
While the city’s natives sometimes drink “vintage” Marsala, the wine produced for export is universally a fortified wine or port. Marsala wine was originally fortified with ethyl alcohol to ensure that it would last long ocean voyages, but it is made that way now due to its popularity in foreign markets.
Marsala wine is frequently used in cooking,a nd is especially prevalent in Italian restaurants in the United States. A typical Marsala sauce, for example, involves reducing the wine almost ot a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipe is Chicken Marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. Marsala is also used in some risotto recipes, and is used to produce rich Italian desserts such as zabaglione and shortcake.
About Prune
A prune is a dried fruit of various plum species, mostly Prunus domestica. It is wrinkly in shape, unlike its non-dried counterpart. Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, a re a dessert. Oranges are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen (pruneaux ďAgen). Prunes are used frequently in Tzimmes, a traditional Jewish dish in which the principal ingredient is diced or sliced carrots.
INGREDIENTS
Makes 16 squares
For the cakes
10 gm / ½ oz cocoa powder, plus a little extra for dusting
3 large eggs, separated
1 tablespoon golden granulated sugar
For the filling
12 ready-to-eat prunes
40 ml / 1½ fl oz Marsala
2 rounded tablespoons crème fraîche
1 teaspoon golden granulated sugar
1 tablespoon grated dark chocolate with 70-75% cocoa solids
For dustinYour text goes hereg
cocoa powder as needed
For greasing
a little groundnut oil / other flavourless oil for greasing
1. Place prunes in a small saucepan, together with the Marsala, then just bring them up to simmering point and leave to cool.
2. Transfer to a small, lidded plastic box and leave to soak for as long as possible, turning them now and then or let them soak overnight.
3. When you’re ready to make the cakes, preheat the oven to 180ºC / 350ºF and very lightly grease 4 X 4 cm / 1½ inch deep, with a base measurement of 7.5 cm / 3 inch ramekins.
4. Place the egg yolks in a medium bowl and the egg whites in a large, grease-free bowl.
5. Whisk the yolks and the tablespoon of sugar together quite briskly for about a minute.
6. Sift in the cocoa powder, whisking briefly until it’s well blended in.
7. Using an electric hand whisk, whisk the egg whites to the soft-peak stage; they need to be standing up in peaks that just nod over when you lift the whisk.
8. Fold a tablespoon of the egg white into the chocolate mixture, then quickly but carefully fold in the rest.
9. Divide the mixture among the ramekins – it will pile up quite high – then place them on a small baking tray.
10. Bake for 12-15 minutes, or until they feel springy but still a bit wobbly to the touch.
11. Remove from the oven, and don’t be alarmed to see them shrink because that’s quite normal.
12. When they ‘re cool enough to handle, slide a small palette knife around the edges and turn out, first on the palm of your hand, then right side up on to a cooling rack.
13. Meanwhile, make the filling. Drain the prunes, reserving the liquid.
14. Measure the crème fraîche into a bowl, together with the sugar.
15. Add the prune soaking liquid and whisk everything together before folding in the grated chocolate.
16. Transfer the prunes to a board, reserving 4 for the tops of the cakes, and roughly chop the rest before folding them into the crème fraîche mixture.
17. Slice the cakes in half horizontally, fill with the prune mixture and sandwich the 2 halves together again.
18. Pop a whole prune on top of each cake.
19. Just before serving, dust with cocoa powder lightly.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **
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