recipes
Easter brunch
TREAT THE FAMILY THIS EASTER WITH DECADENT
PLUMMY CHOCOLATE CAKE, YOGHURT & STRAWBERRY BUNDT CAKE AND IRRESISTIBLE ROOIBOS PANNA COTTA – SWEET TREATS CRAFTED TO MAKE BRUNCH UNFORGETTABLE.
By Juicy Delicious
Ingredients
• 450g very ripe red plums, roughly chopped
• 170g butter
• 170g 70 % dark chocolate, roughly chopped
• 5 large room temperature eggs
• 1½ cups castor sugar
• ¾ cup cake flour
• 1 tablespoon baking powder
• pinch of salt
To serve:
• 1½ cups whipped cream
• cocoa powder for dusting
• chopped pistachio nuts
Method
1. Preheat oven to 180 ° C
2. Grease the sides and base of a 20cm Springform baking tin and then line the base with baking paper.
3. Place the plums in a blender and blend until very smooth.
4. Remove 1½ cups and strain for the cake, freeze the balance to use in a smoothie.
5. Place the butter and chocolate into a heatproof bowl and place the bowl over a pot of gently simmering water, make sure the bottom of the bowl does not touch the water.
6. Stir together until the chocolate has melted, stir in the strained plums and mix well to combine, set aside.
7. Place the eggs and sugar into the bowl of a food processor and beat till light and fluffy.
8. Fold a third of the egg mixture into the chocolate mixture to lighten the mixture, then fold in the remaining egg mixture.
9. Sift the flour, baking powder and salt into the chocolate mixture; fold through thoroughly( don’ t overmix!) to incorporate all the ingredients.
10. Spoon the batter into the prepared cake tin and bake for 45 – 55 minutes or until a skewer inserted into the cake comes out clean. Remove from oven.
11. Remove the cake from the tin and leave to cool on a wire rack.
12. Decorate the cake with whipped cream, plum wedges, and a light dusting of cocoa. Lastly, sprinkle over some chopped pistachio nuts.
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