Chocolate Dessert

Chocolate and quince cake

Name: Chocolate and quince cake recipe
Yield: 1 23cm cake
Ingredients: 185g unsalted butter, cubed, plus extra, to grease; 180g dark chocolate, roughly chopped; 3 eggs; 220g caster sugar; 2 tsp vanilla bean paste; 100g plain flour; 20.00 ml Dutch cocoa powder; 8-10 slices baked quince (see notes); Double cream, to serve

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1 23cm cake

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by Tilly Pamment

COOKBOOK AUTHOR

Jul 07, 2023

“This is a cake of considerable charm – a gooey, dense, brownie-like cake studded with rosy jewels of baked quince. Not a children’s cake by any means, but actually one of my kids’ favourites. I have to watch my littlest, or he’ll strip the whole cake of quince slices while I’m looking the other way. I’m inclined to follow suit. Top the cake with a punnet of raspberries or more baked quince. Either way, serve with thickened cream and a bottomless pot of Earl Grey tea.” – Tilly Pamment

185g unsalted butter, cubed, plus extra, to grease
180g dark chocolate, roughly chopped
3 eggs
1 cup (220g) caster sugar
2 tsp vanilla bean paste
100g plain flour
1 tbs Dutch cocoa powder
8-10 slices baked quince (see notes)
Double cream, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 22cm round springform tin thoroughly with butter and line base and side with baking paper.
2.

Place chocolate and cubed butter in a saucepan over very low heat. Stir until chocolate and butter have melted, then remove from heat and allow to cool.
3.

Combine eggs, sugar and vanilla in a large mixing bowl and whisk for a minute or two until bubbly. Pour the cooled melted butter and chocolate mixture in and whisk again until smooth.
4.

Place the flour, 1/4 tsp fine salt and cocoa in a medium mixing bowl and whisk to combine. Sift the mixture on top of the chocolate mixture and fold through until the batter is smooth. Pour batter into the tin and gently top with 8-10 slices of baked quince.
5.

Bake in the oven for 30-35 minutes or until the cake has risen slightly and formed a crust. The cake will still be a little wobbly underneath, which is what you want, as it will continue to cook as it cools. Allow to cool completely in the tin before carefully removing it and serving with double cream.
6.

This cake can be made the day before you want to serve it, as it keeps happily in an airtight container in the fridge for 2-3 days. Just return to room temperature before serving.