Chocolate ganache cake with apricot sauce - Spring Dinner Menu
For pudding, there is always chocolate. There is not one moment in the year when it is unwelcome, and wedges of a dark mousse-cake will be rich and glossily enticing. A satisfying end to a meal that is all about the cusp of spring and making the most of what we have to hand.
- 160g good-quality dark chocolate (minimum 60 per cent cocoa), grated or broken into small pieces
- 50g unsalted butter
- 2 tsp golden syrup
- 4 eggs, separated
- ¼ tsp cream of tartar
- 1 dessert spoon caster sugar
- For the apricot sauce
- 200g dried apricots
- 2 tbsp lemon juice
- Step 1 Preheat the oven to 180C/gas mark 5. Line the base of a 15cm loose-bottomed cake tin with baking parchment.
- Step 2 Put the chocolate and butter in a heatproof bowl and set it over a pan of barely simmering water, until the chocolate and butter have melted. Stir occasionally.
- Step 3 Remove the bowl from the heat and whisk in the syrup, then the egg yolks.
- Step 4 Put the egg whites in a bowl with a pinch of salt and whisk until runny yet foamy. Add the cream of tartar and continue to whisk until you have white, firm peaks. Add the caster sugar and whisk until shiny.
- Step 5 Add a third of the chocolate mixture and fold into the whipped egg-white mixture, then add the rest and continue to slowly fold in, so the mixture remains as light as possible.
- Step 6 Turn into the tin, level the surface then place in the oven for 15 minutes.
- Step 7 Remove from the oven, allow to cool a little then place in the fridge for two hours or more to set.
- Step 8 To make the sauce, chop the dried apricots then put in a pan with 125ml water. Bring to the boil then simmer until the apricots are tender.
- Step 9 Remove from the heat and add the lemon juice. Put into a blender and blitz until smooth then pour the sauce into a bowl and refrigerate.
- Step 10 Turn the cake out on to a plate, slice and serve with the apricot sauce and whipped double cream.