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03/08/2013

John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.

Release date:

1 hour, 57 minutes

Last on

Sat 3 Aug 2013 10:03

Dark Chocolate and Cherry Cake, White Chocolate and Cherry Cream, Frozen Cherries and Hot Chocolate Butterscotch Sauce

Dark Chocolate and Cherry Cake, White Chocolate and Cherry Cream, Frozen Cherries and Hot Chocolate Butterscotch Sauce

Dark Chocolate and Cherry Cake

 

175g chopped butter

225g dark chocolate chopped

125g light brown sugar

125g castor sugar

3 eggs

100g plain flour

100g stone cherries, halved

 

Melt the butter and chocolate in a heat proof bowl over simmering water.

Whisk the sugars and eggs until they are incorporated - don’t whisk too much.

Fold in the flour and then the chocolate mixture.

Fold in the cherries and pour into a parchment lined cake tin and bake in a 180˚C preheated oven for 20 minutes.

Allow to cool for at least 2 hours.

 

White Chocolate and Cherry Cream

 

500ml double cream

200g chopped white chocolate

100g stoned chopped cherries

 

Heat 100ml of the cream in a pan until scalded.

Fold in the chocolate and remove from heat.

Lightly whip the remaining chocolate and then fold in the melted chocolate mixture and cherries.

Chill.

Pipe over the top of the chocolate cake.

Place 200g of cherries on a tray lined with parchment paper in the freezer and freeze until solid.

 

Chocolate Butterscotch Sauce

 

50g light brown sugar

50g butter

150ml double cream

150g dark chopped chocolate

 

Cook the butter and sugar in a pan until the sugar has melted and starts to caramelize.

Pour in the cream and bring to the boil.

Stir in the chocolate until it melts and serve.

 

Place the frozen cherries on the cake and pour some sauce over each slice.