There are two ways to our hearts; chocolate and cake. This Eric Lanlard recipe combines them both in a taste of what’s to come when you sample his afternoon tea aboard P&O Cruises Britannia.
For the sponge
- 1 large egg
- 200g golden caster sugar
- 175g Greek yogurt
- 75ml vegetable oil
- 2 tsp vanilla bean paste
- 3 tbsp espresso coffee
- 70g unsweetened cocoa powder
- 125g plain flour
- 1/2 tsp baking powder
- Pinch of salt
For the ganache
- 300g dark chocolate, roughly chopped
- 150ml double cream
- 1 tsp vanilla extract
- Preheat the oven to 170C (fan 140C/ 325F/gas 3) and grease four individual 7cm heart-shaped cake tins.
- Whisk the egg, sugar, yogurt, oil and vanilla together until smooth. Add the coffee and cocoa and whisk vigorously until free from lumps. Sift the flour, baking powder and salt together, then add to the mixture and whisk vigorously for about one minute.
- Pour the mixture into the tins and bake for 25 mins, or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then carefully turn out on to a rack.
- To make the ganache, melt the chocolate in a bowl over a saucepan of barely simmering water (the bowl must not touch the water). Meanwhile, heat the cream until just below boiling point.
- Remove the chocolate from the heat and slowly pour in the cream, gently stirring with a balloon whisk until smooth. Add the vanilla and stir. Leave to stand for 10 mins until cool and slightly thickened.
- Stand the cakes on a wire rack over a baking sheet. Beat the ganache briefly, then pour it over the cakes, lightly spreading it with a palette knife. Leave to stand until set before serving.