Visually I know this cake doesn't live up to its tempting name: 'Chocolate and Violet Cake', but I assure you despite its lack of colouring in either purple, violet or indigo - You just have to take one bite of its squidgy marvel and you will be swayed without a doubt.
violet syrup to the cake, but I decided to make some 'Violet Sugar'. Its simple, I took the idea of lavender sugar and just replaced it with crystallised violets.
I just wish I had some lovely fresh violets to decorate my cake, to make it look more like its given name: Chocolate and Violet Cake. It is often said that people eat with their eyes first, well this time they will have to close their eyes.
Serves 6 - 8
175g unsalted butter , plus extra for greasing
225g dark chocolate , broken into pieces
200g (violet infused) caster sugar
3 medium eggs, separated
65g plain flour
50g chopped pecan nuts
Optional: fresh or crystallised violets for garnish
Heat oven to gas mark 4. Butter a 8 inch round cake tin and line with greaseproof paper.
Place 175g of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
Whisk the egg yolks into the chocolate mixture, then add the flour, pecan nuts and the remaining chocolate.
Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
Pour into the prepared tin and bake in the centre of the oven for about 35-40 minutes until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Garnish with optional violets and gently dust with icing sugar. Serve warm with ice cream or cold with whipped cream. Recipe adapted from here.