Jamie Oliver's festive pudding
It’s the perfect base to make some amazing Christmas desserts. Jamie’s whipping up his decadent flourless chocolate cake - before transforming it into an utterly delicious tiramisu and his black forest roll. You'll be truly spoilt for choice when it comes to pudding this Christmas!
Jamie Oliver’s Decadent Chocolate Cake
Serves: 16
Ingredients
300g dark chocolate (70%)100g unsalted butter8 large eggs200g golden caster sugar2 tablespoons cocoa powder
Method
1. Preheat the oven to 180°C. Snap the chocolate into a large heatproof bowl, add the butter and melt over a pan of gently simmering water, stirring regularly and making sure the water doesn’t touch the base of the bowl, then leave to cool slightly.
2. Separate the eggs, putting the yolks into the bowl of a free-standing mixer with the caster sugar, or into a large bowl if using an electric hand whisk. Whisk for 2 minutes, or until pale and fluffy, then stir in the melted chocolate.
3. Whisk the egg whites and a pinch of sea salt in a separate bowl until stiff, using the free-standing mixer or electric hand whisk. Working in batches, gently fold them into the chocolate mixture, then sift and fold in the cocoa.
4 .Depending on your chosen recipe, either pour the cake batter directly into a greased 25cm x 30cm roasting tray, or spread evenly across a 30cm x 40cm greaseproof-paper-lined baking tray.
5. Bake for 15 minutes exactly – until just springy to the touch and gooey in the
middle. Remove from the oven, and follow the rest of your recipe.
Jamie Oliver’s Chocolate Tiramisu
Serves: 16
Ingredients
1 x Decadent chocolate cake (see above)150ml strong coffee50ml Cointreau500g ricotta cheese500g mascarpone cheese2 teaspoons vanilla bean paste2 tablespoons golden casterSugar1⁄2 an orangeCocoa powder, for dusting
Method
1. Make the Decadent chocolate cake and bake directly in a greased 25cm x 30cm roasting tray at 180°C for 15 minutes exactly – until just springy to the touch and gooey in the middle.
2. Stab the sponge a few times with a skewer or sharp knife, evenly pour over the coffee and Cointreau, then leave to cool.
3. In a large bowl, mix the ricotta, mascarpone, vanilla paste and sugar, whisking until silky smooth, then spread over the soaked cake. Get creative with the side of a spatula or cake slice to make a fun pattern on the top.
4. Finely grate over the orange zest, top with a dusting of cocoa powder, and you’re ready to serve. If you want to go extra indulgent, add a grating or scraping of dark chocolate instead of the cocoa.
Get Ahead
This will sit happily in the fridge for up to 2 days at the end of step 3. Simply add the orange zest and cocoa powder to serve.