WE LOVE… CHOCOLATE CHERRY CAKE pg22 // PIMM'S CAKE pg24 // ULTIMATE APPLE CAKE pg27
For the blood orange olive oil cake, see page 25
Chocolate cherry drizzle cake
SERVES 12-14
400g (14oz) Bonne Maman
Cherry Compote 400g (14oz) milk chocolate, roughly chopped
200g (7oz) unsalted butter
90g (3½oz) self-raising flour 90g (3½oz) plain flour ¼ tsp bicarbonate of soda
200g (7oz) light muscovado sugar
200g (7oz) golden caster sugar
25g (1oz) cocoa powder grated zest and juice of 1 small orange
3 free-range eggs
75ml (3fl oz) natural yoghurt
2 tbsp Grand Marnier
275ml (9fl oz) double cream grated chocolate or chocolate curls, to decorate
1 Sit a large sieve over a bowl and tip in the cherry compote. Leave to drain for 2 hours.
2 Preheat the oven to 170°C/Gas Mark 3 and line a deep 18-20cm (7-8 in) cake tin with non-stick baking parchment.
3 Put 200g (7oz) of the chocolate into a saucepan and add the butter with 125ml (4fl oz) cold water. Place over a low heat until melted.
4 Mix the dry ingredients in a large bowl and stir in the orange zest, melted chocolate, eggs and yoghurt, then pour into a lined cake tin and bake in the oven for 1½ hours, or until a skewer pushed into the centre comes out clean. Leave to cool in the tin.
5 Pour the drained compote liquid into a small saucepan with the orange juice and Grand Marnier. Bring to the boil and bubble until reduced to about 6 tablespoons. Leave to cool.
6 Put the remaining chocolate into a saucepan and add 2 tablespoons of
