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Bacchus
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Indulgent French chocolate cake named after Greek god Bacchus.
Ingredients:
4eggs, separated
85g caster sugar
20g Dutch cocoa
25g potato starch (flour, see note)
100g dark chocolate, melted
6egg whites
150g icing sugar, sifted
100g ground almonds
50g pistachios, roughly chopped
60g raisins, roughly chopped
100ml hot Earl Grey tea
150ml double cream
60g butter, softened, chopped
70g dark chocolate, (see notes) finely chopped
300g dark chocolate, finely chopped
90g (1/4 cup) Roses blood orange marmalade
300g mascarpone
Instructions:
1. Preheat the oven to 180C. Line a 28cm x 32cm Swiss roll tin with baking paper.
2. In a mixing bowl, use an electric mixer to whisk egg yolks and sugar until thick and pale.
3. Sift cocoa and starch over the mixture, then add chocolate and 2 tablespoons of hot water. Stir until well combined.
4. In a separate bowl, whisk egg whites until soft peaks form. Gently fold them into the chocolate mixture.
5. Spoon the batter into the prepared tin, smooth the top, and bake for 12-15 minutes, or until the cake springs back when pressed.
6. Allow the cake to cool in the tin before removing and serving.
Preheat your oven to 180C and line a Swiss roll tin with baking paper. Whip egg whites and a pinch of salt with an electric mixer until soft peaks form, then add 50g of icing sugar and continue to whisk until stiff peaks form. Sift in the rest of the sugar and almonds, add pistachios, and gently fold the mixture together. Spoon the mixture into the tin, smooth the top, and bake for 20 minutes or until golden. Let it cool in the tin before serving.
Soak raisins in tea for 15 minutes to plump them up, then drain and set aside. Heat cream and butter in a saucepan until just boiling, then pour over chocolate in a bowl and stir until silky smooth. Let it cool until it's easy to spread.
Mix the ingredients together in a bowl to create the marmalade cream.
To assemble, gently flip the cake and macaroon onto a board, removing the baking paper. Trim edges and cut each into 3 rectangles measuring approximately 10cm x 26cm. Lay a cake rectangle on a platter, spread a thin layer of filling, sprinkle with half of the raisins, then add a macaroon rectangle and half of the marmalade cream. Repeat layers, ending with a cake layer. Use the extra macaroon rectangle for the top layer. Spread the remaining filling over the top and sides. Chill in the refrigerator for at least 1 hour, or store for up to 3 days.