Over a year ago I bought a silicone pan to make wee heart-shaped cakes, intending to make wee treats of love for Valentines Day.
But I left the cake pan in Edinburgh, while I was enjoying Valentines in the country. So that didn’t work.
This year I remembered to bring the cake pan to the country, but had over-indulged so much already over the weekend that there was no way I was going to make any chocolate cakes, however cute and heart shaped they might be.
But this weekend was different.
I had a whole list of things to achieve: long walk with the dogs; drink with his kids in Glasgow; a couple of sewing projects to finish; soup to make; a curry to make (and eat); a greenhouse to clean and set up for the spring seed-sowing; laundry to wash and hang out; candle lit baths to loll about in. And I intended to do some veg bed digging too, but that didn’t get done. All the other things did get completed though (ish). And while I was on a roll, achieving so much, I ended up achieving more too – I made the cutest heart shaped gingery dark chocolate cakes. And it so happens they are perfect with fresh pears, not even poached, just chopped up and put in a bowl with all their juicy loveliness, accompanied by a sweet wee chocolate heart of cakey wonderfulness.
So, this is what I did:
Wee ginger chocolate hearts (or morsels of love)
Pre-heat oven to GM 5 or 6, if you don’t have a silicone cake pan, prepare either a 23cm sandwich tin, or a loaf tin, or put a load of paper cupcake cases in a muffin tin.
- 4oz soft butter (at room temperature if you have a warm room, otherwise pop it in the microwave at a low power setting in 20second bursts till it’s squishy soft)
- 4oz light muscovado sugar
- 2 eggs
- 2 TBsp syrup from a jar of stem ginger
- 3oz SR flour
- 1oz cocoa powder
- 1/2 tsp baking powder
- 2 balls of ginger from a jar of stem ginger, chopped fine
- Beat the butter and sugar together until light and fluffy
- Add the eggs and ginger syrup and beat again. It’ll probably curdle, but don’t worry too much about it
- Sift in the flour, cocoa and BP and beat again
- Now fold in the ginger bits
- Spoon the batter into the cake moulds (or sandwich tin or paper cases, or whatever you are using)
- Bake for about 20 minutes, or until the cakes are firm to touch
Delicious warm (heat up for 30s in the microwave) with that blackcurrant icecream I first made a few months ago. Or as I said, just with fresh pears. Or on their own, just as a wee treat with a cup of coffee.
I suspect that they would be mighty scrumptious with a cream cheese icing too.
Or replace the ginger nibs with some frozen raspberries, scrunched, or chopped up, and serve with a raspberry coulis.
Go on, experiment.
- Cake Week: Molten Lava Cake! (lapetitepancake.wordpress.com)
- Chocolate Truffle Tart with Candied Ginger-Port Wine Sauce – Chef Brian Ford! (ciaobabycatering.wordpress.com)