INFORMATION
Type of dish
Occasion, extravagance & level of difficulty
Cooking appliance
Bread, cakes and pastries
Flavour
Type of ingredient
Food by region
Recipe for
Temperate range
RECIPES
Warm chocolate cakes with cumquats
Photography: Hans Joachim Schmidt
rating
ingredients
For 14–15 pieces
Cumquats:
150 g brown sugar
250 ml pineapple juice (health food shop)
1 vanilla pod cut lengthways
1 heaped tsp curry powder
1 heaped tsp ground cinnamon
crushed seeds of 4 cardamom pods
1/2 chilli
2 stems coriander
50 ml mirin (sweet rice wine from Asian shops)
50 ml brandy
500 g cumquats
Cakes:
190 g dark chocolate (60–75% cocoa)
180 g butter and melted butter for the cake tins
240 g caster sugar and some sugar to dust the cake tins
6 eggs (size M)
80 g sieved flour
14–15 cake tins (min. 90 ml capacity)
Cumquats:
150 g brown sugar
250 ml pineapple juice (health food shop)
1 vanilla pod cut lengthways
1 heaped tsp curry powder
1 heaped tsp ground cinnamon
crushed seeds of 4 cardamom pods
1/2 chilli
2 stems coriander
50 ml mirin (sweet rice wine from Asian shops)
50 ml brandy
500 g cumquats
Cakes:
190 g dark chocolate (60–75% cocoa)
180 g butter and melted butter for the cake tins
240 g caster sugar and some sugar to dust the cake tins
6 eggs (size M)
80 g sieved flour
14–15 cake tins (min. 90 ml capacity)
Per portion: 1608kJ / 382 kcal, protein 4g, fat 19g, carbohydrate 47g
preparation
1. For the cumquats: at least two days in advance, warm a pot with a thick, flat base on a medium heat, sprinkle in the sugar and let it melt. Add the pineapple juice and remove the pot from the heat. Then simmer the caramel at a very low heat and stir until it has dissolved.
2. Add all the spices and the coriander and lightly thicken until it is like a syrup. Stir in the mirin and brandy, then pour the liquid through a colander.
3. Wash the cumquats, cut them across the middle and remove the pips. Pour the hot liquid over the halved fruit and leave to marinate for at least two days.
4. For the cake: chop up the chocolate and melt with the butter in a warm bain marie. Stir the mixture and leave to cool, though don’t let it set.
5. In the meantime, beat the sugar and eggs using a hand mixer until light yellow and foamy. First stir in the chocolate and butter mixture, then the flour, and beat for another 5 mins. Place in the fridge.
6. Use a brush to grease the cake tins with the melted butter then dust with sugar. Pour in the mixture and place in the fridge until cooking (min. 2 hours).
7. Before serving, preheat the oven to 220°C. Bake the cakes under the grill on the first shelf from the bottom for 12–15 mins. Use a wooden skewer to test whether they are cooked.
8. Remove the cakes from the tins and serve with the cumquats and a little marinade.
2. Add all the spices and the coriander and lightly thicken until it is like a syrup. Stir in the mirin and brandy, then pour the liquid through a colander.
3. Wash the cumquats, cut them across the middle and remove the pips. Pour the hot liquid over the halved fruit and leave to marinate for at least two days.
4. For the cake: chop up the chocolate and melt with the butter in a warm bain marie. Stir the mixture and leave to cool, though don’t let it set.
5. In the meantime, beat the sugar and eggs using a hand mixer until light yellow and foamy. First stir in the chocolate and butter mixture, then the flour, and beat for another 5 mins. Place in the fridge.
6. Use a brush to grease the cake tins with the melted butter then dust with sugar. Pour in the mixture and place in the fridge until cooking (min. 2 hours).
7. Before serving, preheat the oven to 220°C. Bake the cakes under the grill on the first shelf from the bottom for 12–15 mins. Use a wooden skewer to test whether they are cooked.
8. Remove the cakes from the tins and serve with the cumquats and a little marinade.
The cakes can be prepared long in advance; place the mixture in the tins 1/2 day before baking and refrigerate – or freeze the filled tins. Place frozen tins in the oven as described above, but cook for 25 mins. It’s worth making lots of cakes together as they’re delicious when cold too. The cumquats can also be served with vanilla ice cream. A few drops of the syrup can transform a glass of champagne into a sophisticated aperitif.
