Adaptrix
Add fruit or nuts but not
almond meal
A boozy festive cake and a tribute to
the brilliant Le Doris chocolate cake
from Simca’s Cuisine by Simone Beck
(Julia Child’s peer). Simmer (or
microwave covered) 120 g (4½ oz)
chopped raisins with 120 g/ml (4½ oz)
whisky until the liquid evaporates.

Whiz 100 g (3½ oz) toasted almonds
with the cocoa. Fold in the raisins
and cocoa nuts just after the crème
fraîche. Because of the nutty/fruity
add-ins, bake it in a larger 25 cm
(10 in) tin. It will take the same bake
time. Top the completely cooled cake
with Milk chocolate (reverse) ganache
(page 250) and a sprinkle of cacao
nibs or more toasted almonds.

Huzzah!

Remove from the oven and cool for a minimum of 2 hours (warm and
fragile) or overnight (more set) before gently inverting the cake onto a
cooling rack and then re-inverting it onto a cake stand. Dust with the
extra Dutch cocoa. If leaving overnight to cool, drape a clean, dry tea
towel (dish towel) over the top and leave at room temperature.

I love this cake the most when it has matured overnight. A cute little waist
may form on the side of the cake if the cake is removed from the tin while
too warm – totally natural as it is totally flourless. Allow the cake to cool in
the tin overnight for a reduced waist.

Overcooked cake will still be servable – just send to the table with some
extra cream and juicy berries. Undercooked cake should have a sturdy wall
around its too gooey centre. Serve as a molten chocolate pudding cake!