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Chocolate cherry cake


Spring has sprung, which means bountiful supplies of juicy cherries, delicate zucchini flowers and sweet fresh peas, writes Brigitte Hafner.

You'll need

150 gm dark chocolate (54% cocoa solids) 150 gm butter, softened 170 gm caster sugar 6 eggs, separated 150 gm self-raising flour, sifted 3 tsp cornflour 50 ml kirsch, plus extra to drizzle 250 ml (1 cup) pouring cream To serve: chocolate curls (see note)   Cherry compote 330 gm (1½ cups) caster sugar 500 gm pitted cherries   Ganache 150 gm dark chocolate (54% cocoa solids), coarsely chopped 140 ml pouring cream

Method

  • 01
  • For cherry compote, combine sugar and 500ml of water in a saucepan and cook, stirring over medium heat, until sugar dissolves. Bring to the boil, add cherries, bring to boil again, reduce heat and simmer until cherries are tender (5 minutes). Remove from heat and set aside. Makes 1 litre of cherries and juice.
  • 02
  • Preheat oven to 175C. Melt chocolate in a heatproof bowl over a saucepan of simmering water. Cool slightly. Beat butter and 150gm caster sugar in an electric mixer until pale and creamy (4-8 minutes), then add egg yolks one at a time, beating well after each addition. Add melted chocolate and stir to combine, then fold in flour in batches. Whisk eggwhites to soft peaks, then fold through chocolate mixture. Pour into a greased and baking paper-lined 23cm spring-form pan and bake until a skewer withdraws clean (30-40 minutes). Remove from pan and cool on a wire rack.
  • 03
  • Meanwhile, drain juice from cherries (reserving 180ml and discarding remaining). Place cherries in a bowl. Mix cornflour with 20ml reserved cherry juice to make a paste. Combine remaining cherry juice, drained cherries and cornflour paste in a saucepan. Stir over medium heat until mixture boils and thickens (2-3 minutes). Add 30ml kirsch and set aside to cool.
  • 04
  • For ganache, melt chocolate and cream in a heatproof bowl over a saucepan of simmering water (3-5 minutes). Remove from heat and stir until smooth and glossy.
  • 05
  • Whisk cream and remaining sugar until stiff peaks form, add remaining kirsch and whisk briefly to combine. Refrigerate until ready to assemble.
  • 06
  • Halve cake horizontally, drizzle base generously with kirsch, spread with cream and spoon over cherry compote. Sandwich with top half of cake. Drizzle with more kirsch, then pour over ganache and scatter with chocolate curls.

Note For chocolate curls, melt dark chocolate, spread thinly onto a marble slab or inverted heavy tray, set aside until firm. Scrape with a knife at a 45-degree angle (away from you) to create curls.


Mangoes
I cook Thai and Vietnamese dishes at this time because that's what I feel like: green mango salads with chilli, fish sauce, lime juice, fresh mint, Thai basil and fried, crushed peanuts. I love the crunchy freshness mingled with the sharp, hot dressing. It's also a salad that can have many variations including crab meat, grilled prawns or beef, garnished with fried, blackened dried chillies and lightly roasted ground rice.

Green mangoes are the hard, unripe mangoes that are prized mostly for their crunchy texture and tangy flavour. Personally, I prefer them when they are beginning to ripen - still very green but not rock hard, with just a hint of give. That way, they still provide the textural crunch in salads but also taste more like a mango. They are sold mostly at Asian grocers.

Mangoes are great until late summer, and I always think how lucky we are in this country to have these sweet and delicate fruits. Mangoes are mostly grown in the northern tropics, such as Darwin and Katherine, and along the sub-tropical coast of Queensland. They are now also being grown in parts of NSW as varieties and growing techniques improve. So that's a good thing - more mangoes for everyone.

In the shops, look for unblemished fruit with no black spots. They should feel soft but not mushy and still have some firmness. When ripe, they'll smell sweet through their skin. The most common variety is the Bowen mango, which I think is the king of mangoes.

Cherries
About every year, just after Christmas, my uncle Wilfred brings me a box of freshly picked morello cherries from his farm in Gippsland. I love them. I make one pot of red wine pickle because pickled cherries are great with terrines, as well as roasted pork and confit duck later in the year. Then I cook another pot in sugar syrup to make cherry compote, which I use when I bake my version of my mother's Black Forest cake that I like to call chocolate cherry cake (see the recipe below). As kids, it was our most requested birthday cake. She uses a Sacher torte recipe as the base but mine is a little lighter and is finished with ganache and chocolate curls.

Cherries come from the Young and Orange districts of NSW, and Wandin, Wangaratta and Shepparton in Victoria. They can be very drought-affected, so let's hope we have good crops this year. Of the many varieties that come out from October to February (their peak season is in summer), some are a deep red, such as the Black Douglas, and others have a paler flesh inside. Cherries should be shiny and plump with green stems. They keep best in the fridge and, once pitted, will lose their juice, so use them promptly.

I refuse to buy Californian cherries in the middle of our winter because they don't have half the flavour of cherries grown and picked here. Also, eating cherries seasonally makes me cherish them because I have to wait a whole year until they're back.

From now until January, I'll be enjoying cherries in syrup over ice-cream, cherry jam, cherry crostata with lemon-scented pastry and walnuts, and cherry clafoutis - a French dessert of cherries doused in kirsch liqueur baked with a batter over the top. Fresh out of the oven, sprinkled with icing sugar and served with fresh cream, it's delicious.

Basil
This is my favourite herb because it's so evocative of summer and all things Italian.

One of the nicest things I've learnt to do with a bunch of basil is make pesto like they do in Genoa - crushed in a mortar and pestle with pine nuts, grated parmesan, extra-virgin olive oil and soft butter. This mixed with a little salty water from cooking pasta, then tossed with the pasta, is just superb. It's also wonderful in tomato and buffalo mozzarella lasagne. Leftover fresh basil can be chopped up and covered with olive oil to


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Additional Notes

ALSO IN SEASON

FRUIT
Bananas, lychees, melons, papayas, pawpaw, pineapples.

VEGETABLES
Artichokes, cucumbers, lettuce, peas, sweetcorn, tomato.

SEAFOOD
Blue swimmer crab, flathead, flounder, ling, mulloway, orange roughy, oreo, pilchard, salmon, scallop, school prawn, rock lobster, shark, snapper, trevally, squid, tuna, whiting, yabby.

Featured in

Nov 2008

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