Saturday, 17 January 2015

Mini(Individual) Chocolate & Cherry Gateaux

I came up with this recipe for a Mini Chocolate Gateaux by mixing parts of two or three different recipes together.

The idea was to make individual cakes, with straight sides, so a muffin tin was not an option.  I acquired a 12 hole pan, with the same diameter as muffin tins, but with straight sides and removable bottoms. That seemed to be just what I needed.  Though I wouldn't be using all 12 holes.

The recipe shown below will make 9 cakes of a reasonable size.

Then I wanted to cut the cake into two separate layers, so that I could fill between the layers with some cherry compote.

Finally I wanted to cover the whole thing with chocolate ganache, roughly shaped all over, and top with a glace cherry.

The result has turned out very well indeed, and the taste is great, lovely fruity cherries mixed in with the chocolate sponge.  It would be a good idea to serve these with some whipped cream, and maybe a little extra compote on the side.
Mini Chocolate Cherry Gateaux
Ingredients:

For the cakes:
  • 125 grams soft unsalted butter
  • 100 grams dark chocolate (broken into pieces)
  • 300 grams morello cherry jam
  • 150 grams caster sugar
  • 1 pinch of salt
  • 2 large eggs (beaten)
  • 150 grams self-raising flour
  • a little extra jam, melted, for coating the cakes
For the filling:
  • 400g fresh ripe cherries
  • Juice of ½ a lemon
  • 100ml cold water
  • 150g cherry jam
  • 2 tsp cornflour
For the ganache:
  • 200g (7.05 ounces) dark chocolate (for a firmer ganache you can add more chocolate)
  • 100ml double cream 
  • 1 tablespoon glucose syrup (optional- to retain a shine in the ganache)
Method:
Make the compote first, so it has time to cool before being used
Pit and halve the cherries then place in a saucepan with the lemon juice and water. Bring to the boil then simmer until the liquid has almost vanished and the cherries are tender, It took 15 minutes for me.
Mix the jam with the cornflour, stir in with the cherries and bring to the boil again, for a couple of minutes to cook the cornflour.

.Preheat the oven to 180ºC/160C Fangas mark 4/350ºF.
Put the butter in a saucepan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. 

Add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
Equally share the mixture between 9 holes in your baking tin and bake for 25-30 minute.
Cool in the pan on a rack for 10 minutes before turning out.
When the cakes are cooled carefully cut them into two layers.
Add some of the compote onto the bottom layer, so that it is covered, but not too wet, and place the other layer on top, pressing down lightly to make sure the compote just about reaches the edges.
Using a pastry brush smear some melted jam over the top and sides of the cake and set aside.
In a bain marie(double boiler) gently melt the chocolate and remove from the heat. 
Add the cream and stir until amalgamated.
Add the glycerine as well and stir in(if using).
If the ganache is too liquid you need to add some more chocolate(though you could just pour it over the cakes as long as it trickles over the sides.
Allow to cool slightly and then using a palette knife cover each cake, top and sides, with the ganache.
Set aside to allow the ganache to firm up.

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