Food, Lifestyle

Chocolate Fondant Skillet Cake with Cherry Compote

INGREDIENTS

Ingredients:

220g butter chopped

1 cup of water

4 Tbsp cocoa powder

2 cups castor sugar

2 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

2 large eggs

1 tsp vanilla

 

For the Topping:

6 Tbsp milk

4 Tbsp cocoa powder

110g butter

2 1/2 cups icing sugar

 

For the Cherry Compote:

2 cups frozen black cherries (seeds removed)

2 Tbsp granulated sugar

1 tsp finely grated orange zest

1/4 cup water

Pinch of salt

METHOD

Preheat oven to 180°C.

Spray a 26cm Le Creuset Signature Skillet with non-stick spray. In a medium saucepan, heat the water, cocoa, and butter over medium heat. Bring to a boil and then remove from the heat.

Meanwhile, in a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine.

In a separate small bowl, lightly whisk the eggs. Whisk in the buttermilk and vanilla and combine thoroughly. Pour the egg mixture over the flour mixture and use a wooden spoon to stir until thoroughly combined. Pour chocolate mixture over the flour batter and whisk thoroughly until smooth.

Pour mixture into skillet. Bake for 30-35 minutes or until almost cooked through. The cake should be slightly runny in the centre. A toothpick inserted into the middle should still have a bit of chocolate on it. If you prefer your cake fully cooked, cook until the toothpick comes out completely clean, about 35-40 minutes.

While the cake is in the oven, prepare your topping. In a medium saucepan over medium heat, combine the milk, cocoa, and butter. Bring to a boil. Remove from the heat and add the icing sugar. Use a hand mixer to mix until entirely smooth.

Pour the topping over the warm cake and allow to cool another 10 minutes.

In a medium saucepan, combine the cherries, sugar, orange zest, water, and salt. Bring to a boil over medium-high heat. Adjust the heat to a simmer and cook, often stirring, for about 4 minutes, or until the cherries release their juices and the sugar dissolves.

Serve with Stracciatella ice cream and the cherry compote.