Nut and chocolate cream cake
Although I call this cake, it is actually one very giant muffin made with the same muffin batter. It looks more special and tastes incredibly good – my friends would approve, even the ones who don't like chocolate so much.
190 g wheat flour
100 g wholegrain wheat flour, medium grind
pinch of sea salt
1 tsp baking soda
1.5 tsp baking powder
1/4 tsp vanilla powder or extract
3 medium eggs (I used 3 largish guinea fowl eggs)
250 g natural yoghurt
200 g hazelnut chocolate pasta (feuilletine or à la nutella)
110 g Demerara sugar (you can also use white)
115 g burnt butter*
100 g dark 70% chocolate in pieces
100 g cherries in syrup or soaked in brandy**
100 g caramelized hazelnuts
Preheat the oven to 200°. Line a 10 x 25 cm baking pan with baking paper.
Beat the eggs and chocolate cream with a fork in a bowl. Add the yoghurt, vanilla, and butter and mix. In a separate bowl, add flours, salt, baking soda, baking powder, and mix. Add sugar to egg mixture, mix, and gradually add to the dry ingredients. Mix just until incorporated – don’t over mix. Add the chocolate, nuts, cherries, and mix.
Fill the pan, spread evenly, and bake in the middle of the oven for 45-55 minutes until a wooden skewer inserted comes out clean. When done, remove and cool 30 minutes in the pan. Transfer to a cooling rack. Cool completely.
* Burnt butter is very simple to make and I usually make much more than I need so that I can add it to other dishes. Place butter in a pan on a low heat. Swirl the pan as the butter melts and begins to bubble. It may even splatter. Continue on low heat (but if you’re feeling confident, you can turn the heat up to medium) until the solids begin to settle on the bottom of the pan and the butter begins smell like caramel. When the solids have settled, remove from heat, transfer to a dish, and cool slightly. Strain the clear part, which is the burnt butter. At this point you can leave it as is, or add thyme, garlic, caraway, or all of the above. If you are using the butter for dessert, add finely grated orange or lemon zest.
** I use our own cherries in syrup (my husband’s mother calls it jam, but it is very runny and more like syrup) or I use maraschino cherries in brandy or any other alcohol. A mixture of both is also a good idea.
Recipe, style and photos: Signe Meirāne
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Photos taken with Sony alpha 7s