"Flourless chocolate cakes have an intense flavour, yet provide a blank canvas for all sorts of additions and/or substitutions. With our hedgerows producing untold thousands of tonnes of wild blackberries annually, there's rarely been a better time to embrace seasonal adaptations of this kind. To keep berries for longer, store them in a sealed container in the fridge with a sheet of kitchen towel in there to soak up any excess moisture."
"This year's bumper crop of blackberries has kept me busy foraging the hedgerows and left our kitchen and fridge full of berries to turn into new recipes. Inspired by the glut, I returned to an old favourite, my beetroot nemesis, a twist on the River Cafe's famous chocolate nemesis cake in which I use the whole beetroot, including its candied magenta stems."
"As a recipe developer of predominantly seasonal recipes, I'm always on the lookout for simple dishes that can be tweaked with the seasons. Flourless chocolate cakes have an intense flavour, yet provide a blank canvas for all sorts of additions and/or substitutions. With our hedgerows producing untold thousands of tonnes of wild blackberries annually, there's rarely been a better time to embrace seasonal adaptations of this kind."
An abundant blackberry harvest is being used to adapt a flourless chocolate nemesis cake into a seasonal dessert that combines whole beetroot elements and wild blackberries. The recipe transforms squishy but juicy blackberries into a purple purée that is stirred through melted dark chocolate and butter, then folded into whisked eggs and sugar to aerate the batter. Baking in a bain-marie yields a moussey, intense cake with bright berry acidity that cuts the chocolate's richness. Extra berries can be baked on top for freshness. Store blackberries in a sealed container with kitchen towel to absorb moisture. Chop chocolate finely to ensure even melting.
Read at www.theguardian.com
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