Wednesday, 16 February 2011
Forever Nigella: Chocolate Raspberry Heart
This is my first ever entry submitted to a blogging challenge, the Forever Nigella challenge started by Sarah of Maison Cupcake.
This month's theme was Seduced by Chocolate, and what could be more appropriate for the month when we celebrate Valentine's Day, than the Chocolate Raspberry Heart recipe from Nigella Lawson's Feast. The recipe can also be found in this Daily Mail Online article from 10/02/2005, called Nigella's Valentine feast, which is an extract from her book.
OK, so my main deviation from the recipe will be immediately obvious - it doesn't look like a heart. I didn't have a heart-shaped baking tin, so I had to make-do with two 9-inch round cake tins instead. Apart from that I followed the recipe faithfully.
I used Green and Black's cocoa powder for the cake, and Green and Black's 72% cooking chocolate for the ganache.
I didn't use a Kitchen Aid either, so I had a little bit of trouble folding the flour evenly into the mixture. I think I am more used to North American methods of mixing layer cake batters, and I often have problems with British instructions.
My sponges came out rather dry, but I blame that on my fan oven, which has been causing me a lot of baking problems recently.
The ganache was just right in consistency - it didn't set too quickly, before you have time to spread it on the cake, nor did it refuse to set after the cake had been iced.
The assembled cake looks very pretty, if I do say so myself, with a lovely glossy chocolate icing. Unlike Ms. Lawson, however, I don't have any young children, so I have to take full responsibility for the icing not being perfectly smooth!
See the Forever Nigella web page for all the other entries and this month's winners.