Strawberry Chocolate Cake with Rose Ganache
Equipment
- 20cm round Springform tin buttered and floured or lined with baking parchment
Ingredients
For The Cake
- 125 g butter unsalted
- 100 g dark chocolate broken into pieces
- 200 g strawberry jam
- 100 g Turkish delight
- 150 g caster sugar
- pinch salt
- 2 large eggs beaten
- 150 g self-raising flour
- 12-15 chocolates to decorate - or pieces of Turkish delight.
For The Chocolate Ganache
- 80 ml single cream
- 1/2 tsp rose water essence
- 125 g milk chocolate broken into pieces
Instructions
- Preheat the oven to 180c or gas mark 4.
- Using a double boiler, melt the butter over a low heat and then stir in the chocolate pieces until both combined and smooth.
- Turn off the heat and using a wooden spoon, stir in the jam, Turkish delight, sugar, salt and eggs. When just about combined, beat in the flour a little at a time.
- Pour into the prepared tin and bake for around 50 minutes or until a cocktail stick comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack.
- For the sauce/ganache, warm the cream in a small saucepan on a low heat. Drop in the milk chocolate squares, stirring gently until they melt. Stir in the rose water essence. Allow to cool.
- Place the cake on a pretty plate and spoon the cooled chocolate sauce over the top. Decorate the edge of the cake with chocolates, more Turkish delight or any other way you wish.
Notes
Inspired by Nigella Lawson's Store-Cupboard Chocolate Orange Cake - from How To Eat, I think - in which she uses marmalade.