This recipe also comes from The book the great British bake off How to bake.

For the sponge

100g Pecan halves

100g plain flour

1 tsp Baking powder

Half a tsp Bicarbonate of soda

75g Dark chocolate broken up

2 Tbsp cocoa powder

200g Light brown muscovado sugar

100ml Hot black coffee

2 large eggs beaten

175g unsalted butter softened and cut into pieces

125ml soured cream

For the icing

75g Dark chocolate broken up

25g unsalted butter

3 Tbsp icing sugar

2 Tbsp black coffee

1 caketin 25.5 x 20.5 x 5cm greased and the base lined with greased paper.

1) Preheat the oven to 160 c . Arrange the pecans in the base of the prepared tin, pressing them onto the greased paper.

2) Sift the flour with the baking powder and bicarbonate of soda and set aside.  Put the chocolate into the bowl of a food processor with the cocoa and 100g of the sugar. process until the mixture looks sandy textured . with the machine running pour in the hot coffee through the feed tube and process until the chocolate has melted. Stop the machine and scrape down the sides of the bowl.

3) Add the eggs and te rest of the sugar and process for 30 seconds. Scrape down the bowl again , then add the butter and run the machine for 1 minute. Scrape down the bowl once more, add the soured cream and the flour mixture and process just until  the mixture becomes a smooth streak free batter.

4) Spoon the mixture into the tin on top of the nuts. Bake for about 45 mins or until the sponge has started to shrink away from the sides of the tin, and a skewer inserted into the centre comes out clean. The top will have a crust but will be only just firm.

5) Remove from the oven , run a round bladed knife around the insides of the tin to loosen the sponge, then leave to cool completelyin the tin. When cold , set a board on top of the tin and invert. Lift off the tin and the lining paper , the nutty base of the cake is now the top.

6) To make the icing put the chocolate into a small heavy based pan with the butter , icing sugar and coffee. Set on the lowest possible heat and stir gently until melted and smooth. Remove from the heat and leave until thick enough to spread. Cover the top of the cake with the icing and leave to set before cutting. Store in an airtight container and eat within 4 days.

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