Dish of the Day: Lily Vanilli’s Recipe for Romance/Death by Absinthe
I know, it’s not Valentine’s Day (happily), but it’s very cold and still good weather for getting cosy and making food that warms the heart (sadly). I made this dessert for the V day dinner at Floyd’s, my friend’s restaurant, on London’s Shacklewell Lane and it harbours a killer combination of a double hit of chocolate and a heady glug of absinthe. If that doesn’t warm the head, heart and spirit I don’t know what will, perhaps we should all just move to Mexico.
Flourless chocolate cake with absinthe ganache & toasted pecans
You’ll need a 12 hole cupcake pan, well-greased
300g dark chocolate (at least 70% cocoa solids), broken into pieces
200g unsalted butter, cubed
6 eggs, separated
100g brown sugar, preferably dark
½ tsp vanilla extract
Good pinch of sea salt
1 tsp baking powder
5 tbsp cocoa powder, sifted
- Preheat the oven to 180˚C fan assisted/gas mark 6.
- Melt together the chocolate, espresso powder and butter in a double boiler, then set it aside.
- In a large bowl, whisk together the egg yolks and sugar on high for 5 minutes until yellow and creamy, then add the vanilla and salt.
- In a clean, dry bowl beat the egg whites and the baking powder together, starting on a low speed and increasing the speed gently until stiff peaks are formed.
- Stir the chocolate mixture into the yolk mixture, then stir in the cocoa. Now fold in the beaten whites.
- Scoop evenly into your prepared tin,
- Bake for approximately 15 minutes – the middle should wobble slightly when the tin is shaken gently, like a brownie.
220g dark chocolate (minimum 70% cocoa solids), broken into pieces
15g unsalted butter, cubed
120ml double cream
pinch Malden/sea salt
- Put the chocolate, salt and butter into a bowl and set aside.
- Heat the cream in a double boiler until it starts to simmer.
- Remove from the heat and add the chocolate and butter, stirring to bring together and melt the chocolate.
- Slowly pour in the absinthe, stirring to bring it together. If it starts to split, return to a very low heat, stirring well.
Toast a handful of pecans on a baking sheet in an oven preheated to 180C for 6 mins or until aromatic and browning.
To assemble, put a cake on a small plate, drizzle with absinthe chocolate sauce and dust with pecans. Dust with icing sugar too if you like.
Lily is also running the world’s first agony aunt baking column:“Recovering from a Bad Bake-up”. Send in your baking disaster stories of unexpected failures in the kitchen/recurring problems to firstname.lastname@example.org
On the third Friday of the month we will feature a Q&A with advice to help you recover.
Lily Vanilli’s Sweet Tooth is available from Cannongate books, 2012
Follow Lily on Twitter @lilyvanillicake
For more information visit lilyvanilli.com
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