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Categories:
chocolate flour cocoa powder baking powder thyme olive oil corn syrup cherry juice cornstarch raspberries blackberries blueberries blackcurrants edible flowers
Viewed: 3 - Published at: 9 years agoIngredients
- 2 oz dark chocolate, broken into pieces
- 1 1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1 cup + 1 tbsp sugar
- 4 sprigs fresh thyme, 1 sprig left whole, remainder finely chopped
- 1/3 cup olive oil
- 2 tbsp light corn syrup
- 1 1/2 cups cherry juice
- 1 tbsp cornstarch
- 1 cup raspberries
- 1 cup blackberries
- 1 cup blueberries
- 1 cup blackcurrants
- None None edible flowers, to decorate (optional)
Method
- Melt the chocolate in a double boiler. In another bowl, mix the flour, cocoa, baking powder, 1 cup sugar, chopped thyme and a pinch of salt. Beat in the oil and 1 3/4 cups water with the whisk of an electric mixer. Stir in the melted chocolate and corn syrup. Allow to rest for 30 mins.
- Preheat the oven to 325°F. Grease a 6 inch springform pan and sprinkle with flour. Stir the batter, spoon into the pan and smooth out. Bake for 35 mins, or until a skewer comes out clean. Allow to cool.
- In a saucepan, bring 1 1/4 cups cherry juice and the whole thyme sprig to a boil. In a small bowl, mix the cornstarch, 1 tbsp sugar and 1/4 cup cherry juice until smooth. Stir into the hot juice, bring back to a boil and simmer for 1 min, stirring constantly. Remove from the heat and remove the thyme sprig. Stir in the fruit and allow to cool.
- Turn the cake out of the pan and spoon the fruit over the top. Garnish with edible flowers, if using.
