Chocolate and Northumberland heather honey cake

Apr 25 2008 by Bill Oldfield, The Journal

THIS is a lovely moist pudding without being too rich. I suggest using chocolate that’s only about 53% cocoa solids otherwise the bitterness of the dark chocolate can predominate. Don’t worry about getting the icing smooth; a rustic effect enhances its appearance.

INGREDIENTS

For the cake:

125g unsalted butter

125g castor sugar

Three eggs

125g melted dark chocolate (53% cocoa solids)

50g fresh breadcrumbs

125g ground almonds

Three tablespoons of honey

A little butter for greasing the tin

Castor sugar for dusting

For the icing:

75g same chocolate

35g unsalted butter

2 tablespoons honey

METHOD

You’ll need a 20cm (8in) shallow cake tin – spring form is the easiest or one with a push out base.

Pre-heat the oven to 190°C (gas mark 5)

Grease the cake tin with a knob of butter and then dust with castor sugar.

To make the cake, in a large bowl, cream the butter and sugar with a wooden spoon until the mixture begins to turn white and increases in volume.

Break the chocolate up and place it in a small bowl over a pan of simmering water until melted. This can be done in the microwave but do it in quick stages in order not to overheat the chocolate.

Meanwhile, add the eggs one at a time to the butter and sugar mix and beat with a wooden spoon. The mixture will appear to curdle but don’t worry. Once all the eggs are in, add the melted chocolate. Fold in the almonds and breadcrumbs and make sure they’re evenly incorporated.

Spoon the mixture into the tin and place in the oven for 40 minutes or until firm.

Remove, allow to cool for five minutes and prick the cake right through all over with a fork or skewer. Then spoon over the three tablespoons of honey and allow to soak into the warm cake.

For the icing, allow the cake to cool entirely. Gently warm the butter, chocolate and honey in a saucepan until mixed and melted, then spread it over the cake, roughly smoothing with the back of the spoon.

Place in the refrigerator but allow it to come back to room temperature for an hour before serving. Serve with clotted cream or crème fraîche.