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Chocolate cloud cake with red and black currants
Chocolate cloud cake with red and black currants
Middle Eastern
Dessert
1 hour
Sweet
Medium
Serves
8 to 12

The combination of chocolate and fruit is a tricky area, but careful judgment can yield delicious results. Be picky about the chocolate you use here, as you’ll need the slight acidity and fruity notes of good-quality bitter chocolate to echo and complement the unique flavour and astringent tang of the currants.

To fill an 18-cm/7-inch cake tin, lined with a large circle of baking paper.

Honey & Co. At Home: Middle-Eastern recipes from our kitchen by Sarit Packer and Itamar Srulovich, published by Pavilion Books. Image credit to Patricia Niven.

Recipe courtesy of
Ingredients

For the filling and topping

  • 200g/7oz/1 cup sugar
  • 400g/14oz/3 cups red and black currants (either colour or a mix)
  • 1 cinnamon stick

For the chocolate cloud sponge

  • 3 eggs, separated
  • 130g/41⁄2oz/2⁄3 cup dark brown sugar
  • 200g/7oz/scant 1 cup double cream
  • 60g/21⁄4oz/scant 1⁄2 cup plain flour
  • 40g/11⁄2oz/scant 1⁄2 cup cocoa powder
  • 1 tsp ground cinnamon a pinch of salt
  • 60g/21⁄4oz dark bitter chocolate, finely chopped
Method
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Method
  1. Set a frying pan on the hob on a high heat, sprinkle in the sugar for the filling, and stir until it has all dissolved and turned a light caramel colour. Add the red and black currants and the stick of cinnamon and mix. Don’t worry if the sugar seizes a little around the fruit – just continue stirring until it dissolves again, then remove from the heat and allow to rest while you make the sponge.
  2. Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Prepare your tin by lining it with a large circle of baking paper that you push into the tin, allowing for at least 2cm/3⁄4 inch to stand up higher than the sides of the tin.
  3. Whisk the egg whites in a bowl with 80g/23⁄4oz/61⁄2 tbsp of the brown sugar. In a separate bowl, mix all the remaining cake ingredients (including the egg yolks and the rest of the brown sugar) until well combined. Fold the two mixes together, trying to keep as much air in the batter as possible.
  4. Spoon half the cake mixture into the paper-lined tin and sprinkle with three tablespoons of the cooked fruit. Top with the rest of the cake batter. Place in the centre of the oven and bake for 20 minutes, then rotate the cake tin in the oven. Leave to bake for another 10–14 minutes, after which it should feel like touching a light cloud: it will have a little bounce but still be soft.
  5. Remove the cake from the oven and allow to cool in the tin for at least 15 minutes. It will sink a little in the centre but that is part of the charm, and also where you put the rest of the fruit and some of the cooking liquid before serving

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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