I mentioned that I was going to share about Jason Atherton’s spiced chocolate cake recipe and here it is!
The most simple yet lovely chocolate cake I have ever baked. Look at how flaky the crust is on the top and side of the cake. Moist on the inside. Absolutely phenomenal! Only thing is this cake should ideally be baked on the day you are intending to eat it. This is because the crust on the outside will turn soggy overnight and it will not taste as delicious then.
I decided to bake this cake after returning from London and was very inspired by Jason Atherton after my visit to Pollen street social. I was so inspired that I whipped up a 3 course meal in within 2 hours.
Aren’t my friends in Edinburgh lucky!
Starter: Baked mushrooms topped with garlic herb crust.
Main course: Sirloin steak (trying to imitate pollen street social’s steak presentation)
And finally the dessert! Jason atherton’s spiced chocolate cake with macerated raspberries.
The raspberries were so delicious and went so well with the lovely chocolate cake!
Spiced Chocolate Cake with Macerated Raspberries
Recipe by Jason Atherton
Makes 8 – 10 slices
200 g unsalted butter, cut into cubes, plus extra to grease the dish
2 tbsp plain flour, plus extra to dust
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cinnamon
200 g good-quality dark chocolate, chopped
150 g caster sugar
5 large eggs, separated
250 g raspberries
3 tbsp icing sugar, plus extra to dust
3 lemon thyme sprigs, leaves picked
First, prepare the macerated raspberries. In a bowl, whisk the icing sugar with 3 tbsp of warm water until dissolved, then add the raspberries and lemon thyme leaves and toss gently. Set aside to macerate for an hour or so.
Preheat the oven to 180 C. Grease the base and sides of a 23 cm Pyrex flan dish, 4 cm deep, with butter and dust with flour, tapping out the excess.
Sift the 2 tbsp flour with the spices and set aside. Melt the chocolate and butter together in a heatproof bowl over simmering water. Remove from the heat and stir in the sugar and spiced flour. Let cool slightly then beat in the egg yolks until well combined.
In a clean bowl, whisk the egg whites with an electric whisk until soft peaks form. Using a rubber spatula, carefully fold into the chocolate mixture, a third at a time.
Pour the mixture into the prepared dish and bake for about 30 minutes until a cocktail stick inserted into the centre comes out with some moist crumbs attached. Leave in the dish to firm up a little, the transfer to a wire rack to cool slightly. The cake will rise and the top is likely to crack in the oven, then it will collapse slightly on cooling.
To plate: slice the cake with hot knife. Sift icing sugar over each slice before plating. Spoon some macerated raspberries on and around the cake and drizzle with some of the juice.