DATE NIGHT DELIGHTS CONT .
Chocolate , Beetroot and Raspberry Heart Cake Recipe by www . bonnemaman . co . uk
This recipe is bursting with raspberries , but any of Bonne Maman ’ s red fruit conserves can be used in this cake . Try Black Cherry , Wild Blueberry or Strawberry and Wild Strawberry . The cake without the fresh raspberries freezes well for up to 1 month so it ’ s perfect for making ahead of time .
Ingredients :
• 100g cooked beetroot , roughly chopped
• 5 tbsp Bonne Maman Raspberry Conserve
• 125g milk chocolate , chopped
• 125g unsalted butter
• 125g plain flour
• 1 tsp baking powder
• 6 tsp cocoa powder
• 3 medium eggs
• 110g golden caster sugar
• 15g finely chopped hazelnuts
• Fresh raspberries and icing sugar to decorate
Method :
1 . Heat the oven to 180 ° C , fan oven 160 ° C , gas mark 4 . Grease and line a 15cm wide , 8cm deep heart-shaped tin with baking parchment .
2 . Put the beetroot and 2 tbsp of the conserve in a blender and blitz for a few seconds to puree .
3 . Put 100g of the chocolate and 100g of the butter into a large heatproof bowl and set over a saucepan of gently simmering water for 10 minutes to melt .
4 . Meanwhile , sift together 70g of the flour , the baking powder and 5 tsp of the cocoa powder .
5 . Stir the melted chocolate and butter together until smooth . Now beat in the egg yolks until smooth . Fold in the beetroot puree .
6 . Whisk the egg whites until stiff then gradually whisk in 85g of the sugar until the egg whites are stiff and shiny . Fold into the beetroot mixture . Now sift the dry ingredients again into the bowl and fold in quickly using a large metal spoon .
7 . Spoon the mixture into the prepared tin , turn the oven down to 160 ° C , fan oven 140 ° C , gas mark 3 and put in the oven for 45minutes to 1hr . A skewer pushed into the centre should come out clean . Leave to cool in the tin before turning out .
8 . Meanwhile , make the chocolate crumbs . Put the remaining 55g of plain flour , 1 tsp cocoa , 25g caster sugar and 25g of butter into a small bowl and rub together until crumbly . Spread on a foil-lined baking sheet and put into the oven for 15-20 minutes until lightly baked . Cool .
9 . Finely grate the remaining 25g chocolate into the cold crumbs and add the hazelnuts .
10 . Turn the cake bottom up and spread with the remaining conserve . Spoon over the chocolate crumbs and pat down well into the conserve .
11 . Put a heart of fresh raspberries on top and dust with icing sugar before serving .
TOP TIP : If you don ’ t have a heart-shaped tin use a 900g loaf tin instead .
Celebration Cheeseboard with Rowse Cut Comb Honey
Recipe created by Shelina Permalloo , MasterChef 2012 Winner for www . rowsehoney . co . uk
Prep time : 15 minutes Cook time : 15 minutes Serves : 8
Ingredients :
For the fig and honey jam
• 500g chopped figs
• Juice of 1 lemon
• 75g sugar
• 75g runny honey
For the cheeseboard
• 170g hummus
• 400g muscat grapes
• 50g walnuts
• 3 figs
• 250g cherry tomatoes
• 185g mixed olives
• 170g drained chargrilled peppers
• 100g goat ' s cheese
• 1 / 2 a pomegranate
• 125g stilton
• 230g brie
• 150g Lincolnshire poacher
Method :
For the fig & honey jam : 1 . Place the sugar , figs and lemon into a medium saucepan and bring to a boil , turn down to a simmer and allow the jam to bubble away for 10-15minutes stirring often making sure the jam doesn ’ t stick . Turn off the heat then add in the honey stir together and then place into a sterilised jar , seal and allow to cool before storing away in the fridge .
To make the cheeseboard : 2 . Get a large wooden board and generously place all the ingredients on the board , scattering the cheese between the fruits and vegetables and meats . Drizzle over extra runny honey over the whole figs , and some of the cheese before serving at room temperature .
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