Sebastian's Very Own Cookbook - Foret Noire
When it comes to the most delectable thing ever, can there ever be a better combination than Sebastian and chocolate? *drool* Well, we can make this happen! In the episode "Deathly Butler" of Season 2, Sebastian is having an epic culinary battle with Claude by making the lovely Ciel a delicious Foret Noire with Butter Cream Frosting. Yes, it sounds delicious. But are you up to the challenge of making a Proper Butler's recipe? Let's just see!
INGREDIENTS
For the Cake
1/3 cup best-quality bitter-sweet chocolate, broken into pieces
· 2/5 cup semi-salted butter
· 1/3 cup dark brown sugar
· 1 tbsp golden syrup
· ¾ cup self-raising flour
· 1/10 cup cocoa
· 2 large eggs, beaten
· 2/3 cup milk
· 3 cups good-quality bottled or tinned pitted cherries in syrup
· 2 tbsp kirsch
· 1 2/3 cup double cream
For the Frosting
· 6 tbsp unsalted butter, softened
· 2 cups confectioners' sugar, sifted
· ½ tsp pure vanilla extract
· Pinch of salt
· 2 tbsp milk or heavy cream
DIRECTIONS
Pre-heat the oven to 325ºF. Butter a 20cm x 5cm loose-bottomed cake tin and fit a circle of greaseproof paper into the base. Put the chocolate, plus the butter, sugar and syrup into a heavy-bottomed pan over a low heat and stir until everything is melted and amalgamated. Allow the mixture to cool until it is tepid but still molten.
Sift the flour and cocoa into the bowl of an electric mixer or use an electric hand-whisk. Add the chocolate mixture using a spatula and start to beat slowly together. Combine the eggs and milk and slowly pour this in. Whisk together gently, increasing the speed until the mixture is light and thick yet fluffy.
Spoon the mixture into the cake tin, smooth the surface and bake in a pre-heated oven for 35-40 minutes until firm and springy. A skewer inserted into the middle of the cake should come out clean. Remove from the oven and leave to cool in the tin for about 30 minutes before turning out on a wire rack.
Drain the cherries in a sieve suspended over a bowl. Tip them into another bowl and measure off 200ml of the cherry syrup. Add to this the two tablespoons of kirsch. With a serrated knife, slice the cake horizontally into three discs. Place each disc on an individual plate and spoon the cherry syrup and kirsch mixture evenly over the three and leave to soak in.
Whip the double cream until thick. Spread one of the discs with half of it, cover with half of the cherries, pressing them in lightly, cover with the second disc and repeat the process. Finally, put on the third disc and gently, with the palms of both hands, press all together.
(For the frosting) In a medium bowl, using a handheld electric mixer beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes. Spread the frosting on the cupcakes and top as desired.
