If you’d like more large cake recipes, follow the link and you’ll find I have quite a lot of them. One of the wonders of raw milk is that it doesn’t go off, it just turns sour. Bring to a simmer, then reduce the heat to low and cook until the fruit has broken down and the texture is thick and jammy, 8 to 10 minutes. Looks fabulous! It had an intensely chocolate-overload kind of flavour which contrasted really well with the tartness of the blackcurrants. Dom, I had almost forgotten how much I love blackcurrants. It really does look lovely and indulgent. Mar 27, 2019 - Delicious chocolate and blackcurrant mini cakes, so easy to make. In addition, I had some blackcurrants in need of using up and I found a very out of date bar of organic cooking chocolate, squirrelled away where I would quite obviously forget about it. By the time it was all gone I had tested it on Dutch, French, Scots and Americans and everyone loved it. Thank you for the recipe, the cake will bake for sure. Well, that is a lot of chocolate but then again who cares? Thanks for entering Four Seasons Food! Two of my very favourite things, Jean, so this recipe is a must. If I’m making a fruit crumble, I use a lot less fat to flour. 1. Stunning cake! Perpetua, as long as you SERIOUSLY like chocolate you will love it! My suggested ingredients list is 200g dark chocolate, 50g cocoa, 2tsp instant coffee granules, 150g butter, 6 eggs, 200g sugar, 50g flour, 50g ground almonds, 150g blackcurrants. I get what you mean about the Coteau de Layon, a favourite of ours to have with a rich dessert. I think I would probably defrost them next time. There is an awful lot of chocolate in this cake !! Do let me know how you get on with it. And thank you for entering it to our Inheritance Recipes challenge. STEP 4. 300 g blackcurrant jam rye sponge chocolate-balsam glaze. After cooling the mixture a little, I incorporated 100g icing sugar, followed by 150g full fat cream cheese. The honey elevates the fruity flavor of the Caraïbe 66% dark chocolate. Oh this looks just brilliant. Hello, welcome to Tin and Thyme. Black currant tea's naturally sweet, fruity flavor and aroma stand out in this cake but don't overpower it. I made this and served it to guests yesterday. How interesting! Would have to be warm with cream for me. The original cake recipe uses lots of dark chocolate and a spoonful of instant coffee. Yum! I love a good buckle, me! It's a great challenge this month! Evenly spread on the filling Lauretta blackcurrant 50% and cover with the chocolate dough. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. This is because I somehow managed to shove the oven shelf in the oven wedged between two different shelf heights. Boasting the perfect balance of sweet, soft and fragrant, this toasted almond and blackcurrant chocolate cake is surprisingly light to eat. I have changed the title of the blog to be more in line with current content, my baking triumphs and disasters on both sides of the English Channel. Press into a prepared 23cm spring form tin and leave to cool. Whisk the cream with the sugar and thoroughly mix with the filling Lauretta blackcurrant 50%. Then again, it could be because of the frozen blackcurrants. Blackcurrant is a great flavor to celebrate, whether it … Butter and line the base and sides of a 900g loaf tin with baking parchment. Thanks for sharing with the No Waste Food Challenge! Diabetes friendly cake recipes (31) From low-sugar lemon cakes to sugar-free chocolate cake, satisfy any sweet cravings with these easy cake recipes, which are suitable for people with diabetes or anyone following a low-carb diet. Add the chocolate mixture and stir well. Also I have black currants in the freezer, would I have to defrost them before using in this dish? 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