There’s a bit of a theme happening…I may just like a bit of cake. But my oh my, wild cake is worth an extra large slice.
Damsons ripen as autumn days bring a desire for dense, sticky cakes and warming mugs of tea and the sour fruit just so happens to be a perfect ingredient in this sticky molten cake, which is equally delicious as a tea time treat or served with damson ice cream as a grown up dessert. Serves 10
1 kg damsons 200g sugar
150g dark chocolate (60% cocoa is ideal)
50ml whole milk
375g self raising flour
100g cocoa powder
1 level tsp baking powder
150 ml cream
place the damsons in a pan with a splash of water, cook them over a low heat until they are soft, stirring to ensure they dont stick to the bottom of the pan. When soft, press the damsons through a sieve and collect the damson puree in a heatproof pyrex or metal bowl, (you will need to push through 300g of damson puree)
Put the bowl over a pan of hot water and place this on a medium heat. Stir in the sugar, butter and 75g of the chocolate in to the sour puree. Once the ingredients have all melted, add the milk and allow the mixture to cool slightly.
Stir in the flour, cocoa powder and baking powder finally mixing in the 2 eggs, stirring until you have a smooth, thick batter.
Place the mixture in a lined large cake tin, wet your hands and dab your fingers onto the top of the cake (this helps create a delicious top of your cake)
Place the cake in a low oven (120c) and cook for about 3 hours, or until a skewer comes clean out of the cake.
Once the cake is cooked and cooled, coat it with a silky ganache made with the remaining chocolate melted in a ban marie with the cream. Decorate the cake with nuts, berries or edible the last honeysuckles of the season. Serve with greek yoghurt, ice cream, or a steaming cup of tea after an afternoon crunching brown leaves under foot.