The secret behind making a 6 hour cake is involving a toddler to “help” you. Don’t have one? You are welcome to my little treasure! Hahah.
We start off by getting all the ingredients lined up:
First of all, the most important bit – the bay leaf flavoured butter (After all, it’s ALL about bay leaf these days, innit!). How to do this?: Put 125gr of unsalted butter in a microwave proof dish, crack 2 cardamom pods in and toss in 4 torn fresh bay leaves. Cover and heat on high power for 30 seconds. Swirl and heat for 30 secs again. Leave for 15 minutes and repeat. Then another 15 min and repeat again. You now have bay leaf flavoured butter!
Poor the butter over 200 gr of chopped good quality chocolate. I a, using dark, but then I’m a sucker for bitter-sweet deserts. If you are not such a fan, half dark, half milk or only milk will work just as well.
Put the choc and butter in the microwave and melt in 30 sec intervals (30 sec heat, stir, 30 sec heat, stir again) until all the chocolate has dissolved. Be careful not to overheat as the chocolate will cook and split.
I feel a tugging at my trouser leg and guess what I see! Lil’helper has entered the kitchen!
We separate the eggs, yolks go in one bowl, whites in another. (The “another” is a bowl I am really reeeealy obsessed with at the mo! It’s my NEW Frosted Glass Crystal White KitchenAid Stand Mixer Bowl! Aaaaahhhh….Beauty!)
Give the yolks a good beating ’till they turn rather pale and frothy, then spoon the quince jelly over them
Add 50 gr of ground almonds.
And 3 tbsp of honey.
Finish the mixture by folding in the 4 egg whites, beaten to a hard peak stage.While the oven gets heated up to a 180C, the mitts need cleared away so they don’t disturb your view!
They also make such a cool bedding! Soooft soft! Plus dots are very fashionable this week, with the royal momma n’all that! We are wearing them!
Mix is ready, oven is preheated and the view is clear from all obstructions. All it takes now is to butter and dust (flower) a 26 cm spring cake tin and poor the chocolate mixture in.
Shake well after you’ve tipped all the mixture in for an even surface
The tin goes in the preheated oven for 20 minutes. By then the cleaning is all done!
The cake comes out of the oven and is left it to cool in the tin for 5 minutes
Then the tin is unsprung and the ready cake is transferred to a dish where it’s left to cool down for half hour.
In the mean time, we mix a cup of crème fraiche with a cup of double cream and 3 tbsp of sugar to a soft peak stage. It goes piled high on top of the cake after it has cooled down, cause that’s just how we love it!
Gonna grate some chocolate on top
“Don’t be stingyyyyyy, grate some more!” My inner voice shouts!
Now, how good does that look!
Covering up and in the fridge it goes to set…
And isn’t this is a face that says: forget about setting….just cut me a big slice! I ain’t waiting!
Here we go!
Picture perfect!….half choc, half cream….then some more choc bite on top!
….but then… a bit of an anticlimax! ….Hmmmm…..
So here is the conclusion to my quest:
I set off to find out if bay leaf works well with chocolate. I ended up a few hours later with messy to the brink kitchen and a chocolate covered kid, having in front of me a wonderful flavoured and textured cake with a very weird aroma…It took a few bites to actually get around the idea that it was actually a cake I was eating…It is amusing to confuse the senses, what an experience! This is what happens when you see red and bite green…or visa versa…Worth trying just for the experience, that’s for sure!
My verdict? No. Bay leaf doesn’t work with chocolate. It’s a very acquired taste..
But everything else does and the cake itself, take out the culprit is actually absolutely lovely. The recipe goes in my scrap book for sure :-).
Plus next time I make it, my daughter is helping for sure! I don’t remember having that much fun in the kitchen…EVER!