Jason Atherton’s spiced chocolate cake with macerated raspberries recipe

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

Macerated raspberries:

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.

Chocolate soufflé by Jason Atherton

I love soufflé very very much! Love how light the texture is. Feels like a miniature cake. Only thing is it sinks within 5-10 minutes if you do not devour it immediately.

I started off learning soufflés by trying out these chocolate soufflés by Jason Atherton just to get the feel of how to make them. After trying to make a few other soufflés, I finally start to get the hang of it. My favourite is the banana and passion fruit soufflé by Gordon Ramsay.

Today I am sharing the basic chocolate soufflé by Jason Atherton. If you never try making a soufflé before, it is probably advisable to start with the chocolate soufflé before you progress to more difficult ones.

Individual chocolate soufflé by Jason Atherton in Maze:

softened butter, to grease

60g caster sugar, plus an extra 2-3 tbsp to dust.

175g bitter chocolate (about 70% cocoa solids), chopped.

4 large eggs, separated.

drop of lemon juice

icing sugar, to dust

Preheat the oven to 200 celcius/gas 6. You will need 6 small ramekins or little ovenproof basins, about 125ml capacity.

Brush well with butter, using upward strokes around the sides. Chill until firm, then brush again with another layer of butter. Coat the ramekins with a little caster sugar, shaking out the excess. Place on a baking tray and set aside.

Put the chocolate into a heatproof bowl and set over a pan of barely simmering water. Stir a few times until the chocolate has melted and is smooth. Remove the bowl from the pan and leave to cool.

Whisk the egg whites in a large bowl until they form firm peaks. Add a drop of lemon juice and whisk in half of the caster sugar, a tablespoonful at a time, until the mixture forms stiff peaks.

Put the remaining caster sugar and egg yolks in a large heatproof bowl and whisk lightly. Set the bowl over the pan of barely simmering water and whisk until the mixture is light, glossy and has tripled in volume. Remove the bowl from the pan and whisk until the side of the bowl no longer feels warm.

Fold the egg yolk mixture into the cooled chocolate. Then fold in a spoonful of the whisked egg whites to loosen the mixture. Carefully fold in the rest of the egg whites until evenly combined. Spoon the mixture into the prepared ramekins and tap them lightly on the work surface to remove any large air pockets. Bake in the hot oven for 8-9 minutes or until the soufflés are well reisen and just set on top. Dust with a little icing sugar and serve straightaway.