Photograph: Jean Cazals for Observer Food Monthly From Chilli Notes: Recipes to Warm the Heart (Not Burn the Tongue) by Thomasina Miers (Hodder & Stoughton, RRP £25), Click here to buy it from Guardian Bookshop for £20 Raymond Blanc’s chocolate eclairs Retreat to a quiet corner and let the chilli chocolate work its magic. Pour this back into the pan along with the sugar, chocolate and cinnamon and heat gently, stirring continuously, to melt the chocolate, being careful not to let it burn. At this point you can strain the milk but I prefer to keep all the flavour of the chilli in the drink so I combine the cocoa paste with the hot milk and whizz with a stick blender. Let the chillies steep in the milk for 5 minutes. Put the rest of the milk and the chilli flakes in a small saucepan over a low heat and bring to simmering point. Mix the cocoa powder into a smooth paste with a tablespoon of milk, then add another tablespoon to thin it down a little more. Makes 2 small cups best-quality cocoa powder 2 tsp whole milk 300ml pasilla chilli flakes 1 tsp or a tiny sprinkle of cayenne pepper brown sugar 1 tsp dark chocolate (70% cocoa solids) 40g, roughly chopped cinnamon a pinch Try to buy the best cocoa powder you can find (it does make a difference) and a dark chocolate that you love. Photograph: Kate Whitaker for Observer Food Monthly Click here to buy it from Guardian Bookshop for £20 Thomasina Miers’s molten hot chocolate From The Prawn Cocktail Years by Simon Hopkinson and Lindsay Bareham (Michael Joseph, RRP £25). Leave to set in a cool place – preferably not the fridge as this can cause the “icing” to weep slightly. With a palette knife, cover the top and sides of the cake, spreading thickly until all the cream is used up. Give it a stir: it needs to be thick enough to spread, like icing. Have a look at the chocolate cream mixture in the fridge, which should be stiffening. Finally, put on the third disc and gently, with the palms of both hands, press all together. Spread one of the discs with half of it, cover with half the cherries, pressing them in lightly, cover with the second disc and repeat the process. Whip the 400ml of double cream until thick. Pour into a bowl and allow to cool in the fridge while you assemble the cake. Remove from the heat and stir gently until melted and very smooth. Meanwhile, heat the 200ml of double cream until it is about to simmer and add the chocolate. Place each disc on an individual plate and spoon the cherry syrup/kirsch mixture evenly over the three and leave to soak in. With a serrated knife slice the cake horizontally into three discs. Tip them into another bowl and measure off 200ml of the cherry syrup. Remove from the oven and leave to cool in the tin for around 30 minutes before turning out on a wire rack.ĭrain the cherries in a sieve suspended over a bowl. Spoon the mixture into the cake tin, smooth the surface and bake in the oven for 35–40 minutes until firm and springy and when a skewer inserted into the middle of the cake comes out clean. Whisk together gently, increasing the speed until the mixture is light and thick yet fluffy. Combine the eggs and milk and slowly pour this in too. Add the chocolate mixture using a spatula and start to beat slowly together. Sift the flour and cocoa into the bowl of an electric mixer or use an electric hand-whisk. Allow the mixture to cool until it is tepid but still molten. Put the chocolate, butter, sugar and syrup into a heavy-bottomed pan over a low heat and stir until everything is melted and amalgamated. Butter a 20cm × 5cm deep loose-bottomed cake tin and fit a circle of greaseproof paper into the base. For the filling good quality bottled or canned pitted cherries in syrup 700g (approximately) kirsch 2 tbspįor the icing double cream 200ml best quality bittersweet chocolate 200g, broken into pieces double cream (for spreading) 400ml
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