Banana Bread with Toasted Coconut

One of the best banana cakes that I have tasted was when I was holidaying in Antigua many years ago. Every morning, the little hotel where we were staying would serve up an incredible banana bread for breakfast – I was truly in paradise! Since then I have tried to emulate the recipe for this banana bread, which was deliciously dense and not too sweet – hence not only great for breakfast but also perfect for afternoon tea. However, the recipes which I made, although admittedly very tasty and moreish, never quite matched that one I had in ‘paradise’. I always blamed it on the lack of Caribbean sunshine – perhaps my London kitchen just didn’t have the ambience required?…But just recently, I found this recipe for banana bread in Meera Sodha’s cookbook ‘East’, Sohda uses both coconut and ground almonds in her recipe, I think that they are the secret to the elusive density that I had been searching for. Don’t be put off if you’re not keen on coconut, as the flavour of the banana overshadows it. It is great toasted and, for a really indulgent snack, unbelievably good spread with peanut butter…!! If you are gluten free, you will be pleased to know that it can be made perfectly well using gluten free flour (I use Doves).

100g coconut oil

100ml maple syrup

1 teaspoon vanilla extract

150g plain flour (gluten free if required)

100g ground almonds

150g desiccated coconut

2 teaspoons baking powder

1½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

450g ripe banana flesh (about 4-5 bananas), cut into chunks

40g untoasted coconut chips

(450g loaf tin, lined)

1. In a small pan, heat the coconut oil until just melted then remove from the heat and stir in the maple syrup and vanilla, then set aside.
2. In a bowl, whisk together the flour, ground almonds, desiccated coconut, baking powder, cinnamon and nutmeg.
3. Put the banana chunks in a food processor and blitz to a smooth puree. Add the flour mixture and the oil and process until just combined, scraping down the sides to ensure all the mixture is incorporated.
4. Pour the mixture into the lined bread tin and spread out evenly, then sprinkle over enough coconut flakes to cover the top completely – pressing them lightly into the batter.
5. Bake in a preheated oven, 180’c fan, for 1 hour, then turn the cake around and bake for a further 20 minutes.
6. Take out of the oven and cool completely in the tin, brushing off any overly scorched coconut flakes.
7. Serve in generous slices – it is delicious simply as it is, but do try it spread with peanut butter, or even toasted!

Now that we are out of lockdown and can travel around the UK, I am looking forward to a few escapades. Like many of you, we’ve decided not to book a holiday abroad this year, due to all the uncertainty around Covid and the various rules and regulations. The advantage of this is that we get to discover corners of the UK which we have never had the opportunity to see plus appreciate the great food that our restaurants offer. We are so lucky these days, as when I was growing up in the seventies the UK had, deservedly, a terrible reputation for its food; the choice of restaurants was very limited and the quality of their cooking left a lot to be desired. Thankfully, these days the UK is a great destination for a foodie – from gastro pubs to Michelin starred restaurants, there is something for everyone.

In fact, right now I’m in Wales for a short break, as always, I have done my research and I am hoping that I will be able to share some good ‘foodie’ experiences with you on my return. We will be staying near the Pembrokeshire coast, so no doubt there will be a lot of fish on the menu, I didn’t want you to feel left out, so this week the menus on Menu Mistress are mostly fish related!…

Menu One is Cod with Mussels, I am hoping to try the famous Cowey Welsh Mussels on my travels and so this recipe came to mind. It’s one of those recipes which looks good enough to serve to guests yet is easy enough to serve to the family midweek – what a treat! The broth is light and delicious – perhaps some bread might be good on the side to mop it up! Menu Two is ‘Pan Fried Plaice with Shrimps and Lemon Butter Sauce’, as you can see from the photo, I have served it with samphire which grows abundantly on the Welsh marshes along Carmarthen Bay. Although the samphire in this recipe is optional, if you can get hold of it, it really adds a lovely subtle salty flavour which beautifully complements the buttery lemon sauce. Either way, this is a wonderful dish for a quick midweek meal. Finally, a vegetarian dish, ‘Peas & Mushrooms with a Green Curry Sauce’, admittedly this has very little to do with Wales, I suppose I should have opted for a leek recipe(!), but I’ve cooked this a couple of times lately and wanted to share it. It is a simple recipe from Madhur Jaffrey, it’s great for those days when you are running out of steam; you just need to throw the spices in a blender to create a sauce, then it literally needs 10 minutes to cook – what a great meal to kick start your week!…

Menu One

Poached Fillet of Cod with Mussels, Peas and Parsley (Serves 4)

This is one of those recipes which looks good enough to serve to guests yet is easy and quick enough to serve to the family for a midweek treat! The broth is light and delicious – perhaps some bread might be good on the side to mop it up! Simply serve with steamed new potatoes.

4 fillets of cod, skinless

20g unsalted butter

1 garlic clove, finely chopped

1 shallot, finely sliced

½ tablespoon plain flour (gluten free if required)

100ml white wine

300ml fish stock

24 mussels, beards removed

Dash of double cream

100g peas

½ tablespoon parsley, chopped

Sea salt

1. To begin cook the peas in a little boiling water for about 4 minutes (longer if fresh) until just tender. Drain and put to one side.
2. Place the butter in a frying pan (with a lid), melt over a medium heat. Once foaming, add the garlic and shallot and fry until soft but without colour.
3. Sprinkle over the flour, then add the white wine, stirring constantly so that there are no lumps. Reduce the liquid to a glaze consistency.
4. Add the fish stock and bring to the boil.
5. Season the fish with salt and add to the pan with the fish stock. Cover with a lid, lower the heat to a gently simmer, cook for 3 minutes.
6. Carefully turn over the cod and add the mussels to the pan. Replace the lid and cook for a further 5 minutes.
7. Carefully remove the cod to a plate, keep warm. Remove the mussels, discarding any that haven’t opened and place on the plate with the fish.
8. To finish the sauce, pass it through a sieve into a clean saucepan and place over a high heat. Bring to the boil and reduce by half then add a splash of cream.
9. Finally stir through the cooked peas and chopped parsley.
10. To serve arrange the cod and mussels on a plate and spoon over the sauce. Serve with steamed new potatoes on the side.

Menu Two

Pan Fried Plaice with Shrimp & Lemon Butter Sauce (Served with Samphire) (Serves 4)

This is one of my favourite simple fish recipes. The samphire is optional, I very often serve it without as I can’t always get hold of it, however if you can get it, do try it as it adds a subtle salty flavour which complements the lemon butter sauce.

100g unsalted butter

2 lemons, juiced and zest finely grated

2 tablespoons olive oil

4 large plaice fillets, skinned

180g brown shrimps

1 tablespoon chives, chopped

1 tablespoon parsley, chopped

80g Samphire (optional)

Sea salt and black pepper

1. First prepare the sauce. Place the butter in a small saucepan over a medium heat, then cook until the butter starts to turn to a nutty brown colour. Remove from the heat and add the lemon zest and juice, then season with salt and pepper. Keep warm whilst you cook the fish.
2. Heat the oil in a large frying pan over a medium heat. Season the plaice fillets with salt only and add to the pan, cook for 1½-2 minutes on each side. (You will probably have to cook the fish in batches, adding a little more oil to the pan, keeping the fish warm whilst you cook the second batch).
3. Meanwhile place the samphire in a pan of boiling water and simmer for 2-3 minutes, drain and set aside.
4. At the same time add the shrimps to the lemon butter sauce and reheat gently until the sauce is boiling, boil for 1 minute, remove from the heat and add the parsley.
5. Place the plaice fillets on plates, sprinkle over the cooked samphire and spoon over the shrimp and lemon butter sauce. Serve simply with some steamed new potatoes.

Menu Three

Peas & Mushrooms with Green Curry Sauce

(Serves 4)

This is a great, easy vegetarian curry and extremely quick to cook once you have blended the ingredients for the spice mixture. I like to serve it with rice and chutneys.

1 fresh green chilli, coarsely chopped

30g fresh coriander leaves

2 cloves garlic, peeled

2.5cm cube fresh ginger, peeled and coarsely chopped

¼ teaspoon ground turmeric

425g peas, defrosted if frozen

2 tablespoons vegetable oil

1 teaspoon cumin seeds

250g chestnut mushrooms, sliced

1¼ teaspoons salt

4 tablespoons whipping cream

1. Put the green chilli, coriander, garlic, ginger and turmeric into a blender. Add 4 tablespoons of water and blend to a purée, pushing down the mixture with a rubber spatula when necessary. Set the green spice mixture aside in a bowl.
2. Toss 140g of the peas into the blender. Add 4 tablespoons water and blend to a purée. Set the purée aside.
3. Put the oil in a large frying pan and set over a medium-high heat. Put in the cumin seeds, sizzle for 10 seconds, then add the mushrooms, saute for a few minutes then remove with a slotted spoon.
4. Now add the green spice mixture, cook, stirring for 2 minutes. Add the remaining peas, pea purée, mushrooms, salt and cream plus 4 tablespoons of water. Stir gently, cover with a lid and cook for 3-4 minutes.
5. Serve the curry with rice and some chutneys on the side.

Coffee Crème Brûlée

What a treat I have for you this week, these aren’t just any old Crème Brulées, these are Coffee Crème Brulées, they are the perfect end to any meal; coffee and cream, what’s not to like?! There are quite a few recipes around for créme brûlées, but I think that this recipe from David Lebovitz’s cookbook ‘My Paris Kitchen’ (a book which is hugely entertaining not just for it’s wonderful recipes but also for the anecdotes of his life in Paris), is pretty much one of the best – it’s simple yet stylish, very Parisian!

I suggest you use a kitchen blowtorch to create the caramelised topping as it’s much easier than trying to get your grill hot enough to do it. Dare I mention the ‘Amazon’ word?…kitchen blow torches can be found there for around £12-14; they are a great addition to any kitchen and seriously you will appreciate the wonderful crunch they will give to your Brûlée!

330ml double cream

160ml whole milk

50g caster sugar, plus more for caramelising

Pinch of sea salt

4 large egg yolks

1 tablespoon instant espresso powder

2 teaspoons of Kahlua or other coffee flavoured liqueur

You will need 6 ramekins with 125ml capacity

1. In a small saucepan over a medium heat, warm the cream, milk, sugar, and salt until the sugar has melted.
2. In a bowl, whisk together the egg yolks. Gradually add the warm cream mixture, stirring rather than whisking, as you don’t want to create too much froth.
3. Mix 3 tablespoons of the cream mixture to the espresso powder, then return it to the bowl with the rest of the cream mixture, and mix to fully incorporate (I find that by adding it in this way it is easier to dissolve).
4. Use a sieve to strain the coffee and cream mixture into large jug, then stir in the Kahlua.
5. Pour the mixture between 6 ramekins (125ml).
6. Place a tea towel over the base of a roasting tin (this will stop the ramekins from slipping), then place the ramekins in the tin. Pour enough boiling water into the roasting tin so that it comes halfway up the sides of the ramekins. Cover with foil.
7. Place the roasting tin in a preheated oven, 150’c fan, cook for about 40-45 minutes until they are just about set but still a little ‘jiggly’.
8. Remove the ramekins to cool on a rack. When cool, refrigerate until ready to serve.
9. To serve, sprinkle with a thin, even layer of sugar (about 1½ teaspoons), then use a kitchen blow torch to caramelise the sugar – you may need to lift the ramekin to swirl the caramel evenly across the top. Serve immediately.

With the arrival of May, despite the rather cold and miserable weather, I have been cooking up a few summery dishes. I know… ‘Don’t cast a clout until May is out!’, but I figured that I was safe at home in my kitchen. I learnt the truth of this saying when I was a teenager, when, on waking up to a beautiful sunny day in March, I decided to wear my new white jeans and a flimsy jacket. I had to take two buses to college and by the time I’d boarded the second bus the sun had gone in and it was becoming decidedly cold, unfortunately, it was too late to return home so I had to shiver my way through the day feeling increasingly stupid in my summery attire! Having learnt my lesson, the aforementioned saying is one that I have repeated to myself on numerous occasions over the years! However, I don’t think the saying applies to food, and my taste buds are in need of some light flavours which would suit alfresco eating in the unlikely event that the weather permits. So this week I am sharing a few recipes with summer in mind…

Menu One is ‘Chilli-Rubbed Pork Chops with Charred-Corn Salsa’, the beautiful chargrilled flavours of this recipe really do epitomise the summer and alfresco eating. You will need a griddle pan to cook this (or a BBQ if the sun is out!), but it is extremely easy to cook! Menu Two is Easy Baked Tarragon Chicken, I love tarragon any time of the year, but find that its flavour is particularly suited to the warmer summery days. The chicken is simply browned on the stove with some shallots then cooked with a little stock in the oven for 30 minutes – easy – and by cooking the chicken with the stock you create a beautiful ‘tarragon’ gravy! I have served this with ‘Braised Baby Gem Lettuces’, if you have never cooked these little lettuces, I urge you to try them like this, they become slightly sweet and very delicious. Menu Three is a wonderful Vegetable Laksa, this beautifully spiced Southeast Asian soup uses lemongrass to create a lovely fresh flavour whilst the addition of noodles makes it a substantial meal – it’s a perfect early summer soup.

Finally, to help that summery vibe I thought I’d share a new favourite cocktail of mine…a Lemon Sidecar!…what can I say…these are seriously good, so be careful!…

Also…to complement the summery vibe in my kitchen I have been listening to a very upbeat playlist; as you may have recognised, I have a rather eclectic taste in music – in comparison to my last playlist this is decidedly modern and will definitely get you strutting around your kitchen!…(listen to Music to Cook to…MenuMusic Eleven…here!)

Menu One

Chilli-Rubbed Pork Chops with Charred-Corn Salsa (Serves 4)

This is another incredibly tasty recipe from the cookbook ‘Five Marys Ranch Raised’. To create the wonderful chargrill flavour you do need to use a griddle pan (or a BBQ). The pork chops are seasoned with a chilli rub, I use a mild chilli powder but if you prefer a hotter kick you can of course use hot chilli powder. The sweet-smoky corn salsa makes this recipe extra special – chargrilling the corn cobs creates a delicious, sweet BBQ flavour. The pork chops are cut relatively thinly, so are ready in minutes; it really is a perfect quick dinner dish, just serve with a big salad, and with either ‘Roasted Cauliflower with Chilli & Lime’ or ‘Homemade Oven Chips’ (recipes below).

For the Pork:

4 pork chops (bone in), ¼ inch thick

3 tablespoons olive oil

2 cloves garlic, crushed

1 tablespoon chilli powder (see note above)

1½ teaspoons salt flakes

1 teaspoon sweet paprika

1 teaspoon dried oregano

For the Salsa:

2 corn on the cob

2 slices red onion, each ½inch thick

Olive oil

Large bunch of fresh coriander, leaves finely chopped plus a few sprigs to garnish

1 small green jalapeno, seeded and chopped finely

2 tablespoons fresh lime juice

Sea salt and black pepper

1. In a small bowl mix together the olive oil, garlic, chilli powder, salt, paprika and oregano to form a paste. Spread the paste evenly over the chops and set aside at room temperature for up to 30 minutes.
2. To make the salsa, brush the corn cobs and the onion slices with olive oil. Heat a griddle pan until very hot, then place the corn in the hot pan and cook, turning, until tender and slightly charred – about 7-10 minutes. Cook the onion slices in the same way, they will need less time – about 5 minutes.
3. Cut the corn from the cobs and finely chop the onion. Combine the corn and onion in a bowl with the chopped coriander, jalapeno, lime juice and 1 teaspoon of olive oil. Season with salt and pepper. Put to one side.
4. Reheat the griddle pan until smoking hot and place the pork chops on the pan, griddle for 2-3 minutes, so they get lovely chargrilled marks, then turn and cook for a further 1-2 minutes, until the chops are cooked through.
5. Transfer to a serving plate to rest for a few minutes before serving with the corn salsa, garnished with the coriander sprigs. It is delicious served with ‘Roasted Cauliflower with Chilli & Lime’ or ‘Homemade Oven Chips’ – recipes below.

Roasted Cauliflower with Chilli and Lime (Serves 4)

large head of cauliflower

2 to 3 tablespoons extra-virgin olive oil, as needed

Sea salt and black pepper

½ teaspoon ground cumin

¼ teaspoon chilli powder

3 tablespoons pumpkin seeds

1 tablespoon fresh coriander, finely chopped

Grated zest of a lime

1. Cut the cauliflower into florets, then cut these into bite sized pieces – it is best to cut them in half so that they have a flat edge which will caramelise during cooking and therefore taste better!
2. Place the cauliflower on a large baking sheet lined with baking paper, drizzle with olive oil and season with the cumin, chilli powder and the salt and pepper, toss to evenly coat.
3. Place in a preheated oven, 220’c fan, cook for 15 minutes. Remove from the oven, toss, then sprinkle the pumpkin seeds over the cauliflower in the centre area of the pan (not too near the edges as they tend to burn). Return to the oven for a further 10-15 minutes.
4. To serve, sprinkle over the chopped coriander and grated lime zest.

Homemade Oven Chips (Serves 4)

These chips are easy to prepare, proving that there is no need for a stinking chip pan in order to have good chips! It is important to use baking potatoes for this recipe as they crisp up better.

3-4 baking potatoes, depending on the size and how hungry you are

2-3 tablespoons olive oil

Sea salt and black pepper

1. Preheat the oven 200’c fan.
2. Cut the potatoes into thick chips, there is no need to peel them.
3. Bring a saucepan of water to the boil, add the chips, boil for 4 minutes then drain well.
4. Coat the chips with the olive oil and lay them out in single layer on a baking tray.
5. Place in the preheated oven for 25-30 minutes, turning a few times during cooking.
6. Serve immediately.

Menu Two

Easy Baked Tarragon Chicken served with Braised Baby Gem Lettuces (Serves 4)

Tarragon is my all-time favourite herb, and the marriage between this herb and chicken is, in my opinion, heaven! This recipe is ideal midweek; once the chicken is browned on the stove you just have to cook it in the oven for 30 minutes and then finish off the gravy – how easy it that?!…You can easily leave out the cream if you prefer a lighter sauce. I like to serve this with Braised Baby Gem Lettuce – recipe below.

For the Chicken:

50g butter

1 tablespoon olive oil

Small chicken jointed or 8 chicken thighs

2 shallots or 1 small onion, finely sliced

120ml white wine

Several sprigs of tarragon

For the gravy:

20g butter

Handful of tarragon leaves and parsley, chopped

Sprig of thyme (optional)

150ml double cream (optional)

1. Melt the butter with the oil in a casserole dish, then brown the chicken on all sides.
2. Add the onions, wine and tarragon to the dish, stir and bring to a gentle simmer, cover and place in a preheated oven, 210’c fan. Cook for 30 minutes until the chicken is cooked.
3. Transfer the chicken pieces to a serving dish and set aside to rest.
4. Meanwhile make the gravy. Put the pan with the chicken juices and onion on the hob, remove the tarragon sprigs, then stir in the butter and the chopped herbs and sprig of thyme, mixing well. Remove from the heat and, if using, stir in the double cream.
5. To serve, pour the gravy over the chicken pieces.

Braised Baby Gem Lettuce (Serves 4)

When cooked in this way these lettuces become rather sweet and very special…I urge you to try them!

2 Baby Gem lettuce hearts

½ orange, juiced

30g butter

200ml chicken stock

Sea salt and black pepper

1. Cut the lettuces in half, through the stalk, keeping each half in tact.
2. Melt the butter in a frying pan, place each lettuce half flat side down in the pan and gently fry over a medium heat until the cut sides are caramelised.
3. Add the stock and the orange juice to the pan so that the liquid comes about halfway up the lettuce, season with salt and pepper. Turn down the heat, cover and cook gently until the lettuce has wilted and is tender, but holding its shape.
4. Remove the lettuce from the braising liquid. Keep the lettuce warm whilst you reduce the liquid by boiling gently to concentrate the flavour.
5. Serve the lettuce with a little of the reduced liquor .

Menu Three

Vegetable Laksa (Serves 4)

This is a delicious Southeast Asian aromatic soup with clean, fresh flavours whilst the addition of the rice noodles makes it a filling midweek meal.

For the spice paste:

4cm piece of fresh root ginger

3 shallots

3 garlic cloves

3 lemongrass stalks

4-6 red chillies

4 tablespoons peanut or sunflower oil

Handful of coriander leaves

1 teaspoon ground turmeric

1 teaspoon caster sugar

3 tablespoons tamarind paste

For the Laksa:

170g rice noodles

1 small aubergine, cut into 2cm dice

85g mangetout

85g green beans, topped and tailed

Groundnut or sunflower oil

600ml vegetable stock

300ml coconut milk

1 lime, juiced

Handful of coriander, roughly chopped

Handful of Thai basil leaves (or normal basil leaves), roughly chopped

For garnishes:

½ cucumber cut into thin batons/strips (seeds removed)

1 lime, cut into wedges

Bean sprouts

Thai basil leaves (or normal basil leaves)

Chilli oil

1. To make the spice paste, peel and chop the ginger, shallots and garlic and finely chop the lemongrass and chillies. Put into a blender with the oil and blend until smooth. Roughly chop the coriander leaves and add to the mixture with the turmeric, sugar and tamarind paste. Put to one side.
2. Cook the rice noodles according to the packet instructions, drain and refresh in cold water, then add a little oil to prevent them from sticking together. Put to one side.
3. Heat a little oil in a frying pan and sauté the diced aubergine until soft. Put to one side.
4. Heat 2 tablespoons oil in a large saucepan over a medium heat, add the spice paste and cook for 3-4 minutes, stirring until it is just beginning to brown.
5. Pour in the stock and bring to a boil, then reduce the heat and cook for a further 5 minutes, to slightly reduce.
6. Add the coconut milk, bring to a gentle simmer, then add the mangetout and beans, continue to cook for 3 minutes before adding the diced aubergine, and cooking for a further minute – the vegetables should be just tender.
7. Finally stir in the lime juice to taste, and the chopped coriander and basil.
8. Divide the noodles between four bowls and pour over the hot broth. Top with the beansprouts, basil leaves and cucumber. Serve with a wedge of lime and chilli oil for more heat if desired.

A Little Treat…

Bourbon Sidecar (Serves 2)

This cocktail was designed for summer evenings – seriously, they can be dangerous, so watch out…and enjoy!!…

2 tablespoons caster sugar

1 lemon wedge

100ml freshly squeezed lemon juice

120ml bourbon (I like Makers Mark)

60ml Cointreau

Large handful of ice cubes

Slice of lemon, cut in half to decorate

1. Pour the sugar into a shallow dish. Rub the rim of two cocktail glasses with the lemon wedge and dip the rims in the sugar to create a sugared rim.
2. Fill a cocktail shaker (or a large jam jar with a lid) half full with ice cubes. Add the lemon juice, bourbon and Cointreau. Cover and shake. Strain into the prepared cocktail glasses and use the halved lemon slice to decorate the side of the glass.

Chocolate Nemesis

This is the recipe for the River Cafe’s legendary chocolate cake. If you have been fortunate enough to eat at the restaurant, this is probably the dessert you would have chosen, it is famed for its rich mousse-like consistency, believe me you will be in heaven when you taste this! Over the years, I have found various recipes claiming to be the ‘River Cafe Nemesis’ but the discrepancies between the baking times, ingredient amounts and cooking temperatures have made the winning recipe elusive – even the recipe published in their ‘River Cafe Cookbook’ had something ‘missing’ (and called for 10 whole eggs!). So, I must admit that I had given up trying to find it…until just recently, when I discovered that during lockdown the River Cafe was selling the cake online for £60 – yes exactly, not cheap! It was a bit of a ‘red rag to a bull’ – I was determined to find the recipe so I could make it myself. This time, on my google search I discovered  a ‘YouTube’ video of a River Café chef making the cake, and although they didn’t exactly give you the ingredients or the cooking times in a straightforward manner, it was enough to be able to copy the recipe – and yes, I think I have absolutely found the winning one, what’s more, it is very easy to make and is gluten free; it only needs four ingredients plus a little water…you will thank me for sharing this!…

The cake, as I mentioned, has a very soft mousse-like consistency, so it is better served from the fridge, in this way it will be firmer and easier to slice. Serve it with a dollop of crème fraiche, you really do need this to cut the chocolate as it is very rich!

350g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

225g butter (plus a good knob to grease the tin)

5 eggs

300g caster sugar

125ml water

Cocoa powder to decorate (optional)

(24cm cake tin and a roasting tin, to use as a bain marie)

1. First of all prepare your cake tin, generously butter the tin and line the base with baking paper.
2. Place the chocolate and butter in a heatproof bowl over a pan of gently simmering water and melt together until smooth.
3. At the same time place 100g of the sugar in a small saucepan with 125ml of water, heat gently to melt the sugar to form a sugar syrup.
4. Meanwhile, beat the eggs and 200g of the remaining sugar with an electric mixer until the mixture has quadrupled in size – this can take up to 10 minutes.
5. Add the hot syrup to the melted chocolate mixture and stir to combine.
6. Now add this chocolate syrup to the eggs, continuing to beat as you do so, until completely combined.
7. Pour the batter into the prepared cake tin.
8. Put a folded tea towel onto the bottom of the roasting tin (this will stop the cake tin from slipping) and place the cake tin in the roasting tin.
9. Pour boiling water around the cake tin, so that it comes half way up its sides.
10. Bake in a preheated oven, 120’c fan, for at least 1 hour, until the cake is just set on top and the sides come away from the edge when gently pulled. Leave to go completely cold in the bain marie (about 2 hours).
11. Carefully remove from the tin, the base will be the top of the cake. If using, sprinkle over sieved cocoa powder.
12. Keep refrigerated, and serve in slices with crème fraiche.