7IN CAKE PAN RECIPES

Steps:

• Preheat the oven to 160°C/140°C fan/Gas 3. Grease and base line a 20cm (8in) deep cake tin and place a piece of non-stick baking paper on a baking sheet.

  To make the cake, place the chocolate in a bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool.

  Place the cocoa powder in a large bowl, pour in the boiling water and mix to a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate and whisk using an electric whisk for 2 minutes, until light and smooth.

  Spoon the mixture into the tin and level the surface. Bake in the oven for 1–11/4 hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove and finish cooling on a wire rack.

  To make the ganache icing, measure the cream into a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency.

  Brush the top and sides of the cake with the warmed apricot jam, then spread the ganache over. Use a palette knife to smooth the edges. Leave to set for about 2 hours.

  To make the decoration, break the dark chocolate into one bowl and the white chocolate into another. Set each bowl over a pan of gently simmering water, making sure the base of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking sheet and use the back of a spoon to make a thin rectangle about 25 × 18cm (10 × 7in). Using another spoon, drizzle the dark chocolate over the white chocolate to make a zig zag pattern. Place in the fridge to chill for 30 minutes.

  Once the chocolate is hard, slice into wedges and stand them vertically on the cake. Dust with icing sugar to serve.

  Mary’s tips:

  Can be made a day ahead and iced on the day.

  Un-iced cake freezes well.

Steps:

• Heat 2 tablespoons of the oil in a large, non-stick saute pan. Add the onions and garlic and fry for 8–10 minutes over a medium–high heat or until starting to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes.

  Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35–40 minutes over a low heat, until the carrots and swede are tender and the lentils have softened.

  Remove from the heat, stir in the spinach, and let it wilt. Check the sauce’s consistency (see below, Moist, juicy filling). Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6).

  Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15–20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese.

  Spread the mash over the filling (see below, Decorative topping). Bake for 30–40 minutes until golden and bubbling.

  KEYS TO PERFECTION

  Moist, juicy filling

  The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better.

  Smooth, creamy mash

  The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.

  Decorative topping

  Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect.

  Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00.