Issue1 TasteBound compressed - Flipbook - Page 65
SOUR CHERRY
Chocolate
buckwheat
cake with sour
cherry sauce
Šakaladny tort
SERVES 6–8
I have made this cake many times for
many occasions when I wanted to make
something simple, delicious and beautiful.
It’s lovely and earthy – use a thick, luscious
soured cream, or give it a quick whisk to
thicken before use. Using buckwheat
flour also means this recipe is a good
gluten-free option.
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200g butter, diced small
200g dark chocolate (70% cocoa),
chopped into small chunks
2tbsp espresso
1tsp vanilla extract
250g brown sugar
5 eggs
100g buckwheat flour
325ml soured cream
100g walnuts, finely chopped or
blitzed in a food processor
For the sauce
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100g pitted sour cherries (frozen
or fresh)
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100g sugar
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1tbsp cornflour mixed with 1tbsp
cold water
Preheat the oven to 200C. Line the base
and sides of a 23cm springform cake tin
with baking paper. Set a medium heatproof
bowl over a small saucepan of simmering
water. Put the butter, chocolate, espresso,
vanilla and ¼tsp salt in the heatproof
bowl and stir the mixture occasionally.
Once everything has melted, mix
thoroughly, then remove the bowl from
the pan and set aside.
Put the sugar and eggs in the bowl of
a stand mixer and whisk on a medium-high
speed for about 7 minutes or until the
mixture has increased in size and is light
and frothy (or use an electric hand whisk).
Meanwhile, sift the buckwheat flour into the
bowl with the chocolate mixture. Use a hand
whisk to mix the flour through completely.
Mix in 125ml of the soured cream.
Once the sugar and egg mixture is light
and frothy, pour the chocolate mixture into
the bowl. Use a spatula to fold in until well
combined – this might take a couple of
minutes. Try not to overfold, though, so that
the mixture remains airy. Add the walnuts
and fold through a few more times.
Pour the batter into the prepared cake tin
and cook in the oven for 30-40 minutes or
until the top has risen slightly and it looks
firm in the centre. Remove the cake from
the oven and let it cool for a few minutes
before turning on to a wire rack.
Mix the ingredients for the sauce in
a small saucepan and bring to a simmer.
Cook gently for about 10 minutes, stirring
often. Leave to cool.
Give the rest of the soured cream a good
stir, then spoon it all over the surface
of the cooled cake. Drizzle the sour cherry
sauce on top and serve.
Sour Cherries
and Sunflowers
by Anastasia
Zolotarev.
Photography
© Karen Fisher
(Quadrille, £22)
TA S T E B O U N D
63
