We’ve been enjoying a very unusual bout of beautiful hot weather here in the UK, so today’s recipe is an iced one. I served this up for my boyfriends birthday (after he broke the news to me that he didn’t want a cake- yeah, sacrilege I know) and although it requires a little more effort to make than a simple sponge, the creamy, indulgent and slightly bittersweet (thanks to the tahini and very dark chocolate) result is well worth it.
For the chocolate ripple
150g bitter dark chocolate
150ml double cream
pinch sea salt
For the cherry compote
200g fresh cherries (de-stoned)
3tbsp honey or caster sugar
Zest and juice of 1 orange
For the parfait base
75g caster sugar
125ml whole milk
250ml double cream
For the tahini crumble
25g demerara sugar
25g butter, cubed
100g plain flour
1tbsp black sesame seeds
Start by making the chocolate ganache for the ripple. To do this simply place the chocolate, salt and cream in a heatproof bowl and set over a pan of simmering water (don’t allow the water to touch the bottom of the bowl). Stir occasionally until it melts together and forms a smooth ganache. Set aside to cool.
Now prepare the cherry compote. Put the cherries, honey (or sugar), orange zest and juice in a saucepan and gently heat, stirring occasionally, until it reaches a sticky compote consistency (5-10 minutes). Transfer to a bowl and leave to cool.
Now it’s time to make the parfait base. Line a loaf tin with 2 layers of cling film, leaving an overhang on all sides.
Separate the eggs. Put the yolks in a large bowl along with the sugar and whisk until pale, meanwhile, heat the milk until just boiling in a saucepan. Remove the milk from the heat and pour into the egg yolks, then stir together until smooth. Return the mix to a clean pan and gently heat, stirring constantly. After a few minutes, the mix will start to thicken- once it coats the back of the spoon set aside and cool to room temperature.
Once the ganache, compote and custard have cooled to room temperature, whisk the double cream to soft peaks. In a separate bowl whisk the egg whites to medium peaks. Stir the tahini into the egg yolk mixture. Fold the double cream into the egg yolk/ tahini with a large metal spoon, then do the same with the egg whites, retaining as much air as possible. Ripple through 2/3 of the chocolate ganache and 2/3 of the cherry compote.
Spoon the remaining chocolate ganache and cherry compote into the bottom of the prepared tin, then spoon in the parfait mix. Cover with cling film and freeze for at least 4 hours.
While the parfait is freezing, make the sesame crumble. Preheat the oven to 180c. Rub together the butter and flour until they resemble breadcrumbs. Stir through the sugar and tahini, then tip onto a lined baking tray- bake for 10 minutes then check, shake and return to the oven to 10 more minutes, or until the crumble is golden brown. Stir through the sesame seeds and set aside to cool.
Take the parfait out of the oven 10 minutes before you’d like to serve it to allow it to soften slightly. Sprinkle on the sesame crumble and finish with some fresh cherries.
Chocolate, tahini, sesame seeds (and more chocolate). What’s not to like? With four layers of dark chocolate sponge sandwiched together with creamy milk chocolate ganache smothered in sesame-studded tahini buttercream, this little twist on a classic chocolate fudge cake makes for a great celebration centrepiece which boasts a delicious balance of sweet, nutty and rich cocoa flavours.
For the cake
375g plain flour
300g caster sugar
85g cocoa powder
2tsp baking powder
2tsp bicarbonate of soda
large pinch sea salt
175ml vegetable oil
2tsp vanilla extract
100g dark chocolate
325ml just boiled water
2tsp instant coffee granules
For the milk chocolate ganache
200g milk chocolate
175ml double cream
For the icing
200g soft butter
600g icing sugar
3-4tbsp black sesame seeds
For decoration (optional)
extra black sesame seeds
Preheat the oven to 180c. Grease and line two 8 inch cake tins with baking paper.
Melt the dark chocolate, either in a heatproof bowl in the microwave or in a heatproof bowl set over a pan of simmering water. Once melted, set aside to cool slightly.
In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
Split the mix evenly between the prepared tins and bake for 40-50 minutes ( or until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.
For the chocolate ganache, place the milk chocolate,salt and cream in a heatproof bowl set over a pan of simmering water. Gently melt together (ensuring that the water does not touch the base of the bowl) and once smooth and creamy, set aside to cool completely.
For the buttercream, beat together the butter, tahini, salt and vanilla in the bowl of a stand mixer (or using electric beaters) until light and fluffy. Now add the icing sugar in batches, beating well on a slow speed between each addition. Once it’s all in increase the speed and beat for about 5-10 minutes until very light, smooth and creamy. Add in the sesame seeds and briefly mix again to distribute them evenly through the buttercream.
To assemble the cake, slice the cooled sponges horizontally into two even layers (leaving you with four layers). Sandwich them on top of each other with a generous helping of ganache in between, then cover the whole cake with a thick coating of tahini buttercream using a palette knife (this buttercream is a little more textured than the regular kind due to the addition of tahini, so dampen the palette knife before spreading to achieve a smooth surface).
To decorate, spinkle with extra sesame seeds for an understated look, or go to town which chocolate shards and sesame brittle.