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Mole cake

POPULAR (ABOUT 16 PIECES)

Preparation time:

about 30 minutes, excluding cooling time Baking time: about 30 minutes

For the springform mould (diameter 26 cm/10¼ in):

a little fat

For the sponge:

4 egg whites (medium) 125 g/4½ oz (⅝ cup) soft margarine or butter 125 g/4½ oz (⅝ cup) sugar 1 sachet vanilla sugar 4 egg yolks (medium) 50 g/2 oz (½ cup) plain (all purpose) flour 10 g/⅓ oz (1½ tablespoons) cocoa powder 4 level teaspoons baking powder 75 g/3 oz (¾ cup) ground hazelnuts 100 g/3½ oz (½ cup) grated dark chocolate

For the filling:

1 jar morello cherries (drained weight 350 g/12 oz) 2 medium bananas (about 250 g/9 oz) 2 tablespoons lemon juice 600 g/20 oz (2½ cups) chilled whipping cream (min. 30 % fat) 25 g/1 oz (2 tablespoons) sugar 1 sachet vanilla sugar

Per piece:

P: 4 g, F: 25 g, C: 26 g, kJ: 1449, kcal: 346, CU: 2.0

1 Grease the bottom of the springform mould. Preheat the oven:

Top/bottom heat: about 180 °C/350 °F (Gas mark 4)

Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge mixture, beat the egg so stiff that when an incision is made with a knife, the cut remains visible. Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Stir in the sugar and vanilla sugar until thoroughly incorporated. Whisk in the egg yolks one by one on the highest setting.

3 Mix together the flour, cocoa powder and baking powder, stir in the hazelnuts and grated chocolate and whisk in two instalments on the medium setting. Then carefully fold in the beaten egg whites and whisk briefly with the hand-mixer on the medium setting.

4 Transfer the sponge mixture into the springform mould and smooth flat. Place the mould on a shelf in the bottom third of the preheated oven. Bake for about 30 minutes.

5 Leave the cake in the springform mould for about 10 minutes, then take it out and leave to cool on a cake rack.

6 Make a circular incision on the surface with knife to leave an edge 1-2 cm/⅜-¾ in wide all round. Then, using a tablespoon, hollow out the cooled cake within the circle to a depth of about 1 cm/⅜ in (photograph 1). Crumble the cake remains you have just hollowed out into a bowl (photograph 2).

7 To make the filling, drain the cherries thoroughly, then put them on a kitchen paper. Peel the bananas, cut in half lengthways, sprinkle with lemon juice and arrange in the hollowed-out cake. Distribute the cherries in between the bananas (photograph 3).

8 Whip the cream with the sugar and vanilla sugar until stiff; spoon over the fruit to form a dome and sprinkle the crumbled remains of the cake on top (if necessary, press the crumbs slightly into the cream). Put the cake in the refrigerator for about 1 hour.

Variation: Instead of morello cherries you can use 2 tins of mandarin oranges (drained weight 175 g/6 oz each).