| The gourmet of the '60s was usually male, interested in French food, wine and well-hung game. But while dishes celebrating the luxury of chicken and multi-stage meat extravaganzas seemed the order of the day, social revolution — and a revolution on the table — was just around the corner. The old-school French stranglehold on food was loosening, the tastes of the Far and Middle East were calling and restaurants were about to become something worth writing about.
1969 Black forest cake Black forest cake was undoubtedly one of the favourite desserts of the last century. This recipe originally featured under the headline: 'Cherries from our neighbour's garden', which seems kinda sweet, looking back. Serves 8-10 Ingredients 300g dark chocolate (63 percent cocoa solids), coarsely chopped 1½ tablespoons kirsch 155g unsalted butter, softened 250g caster sugar 6 eggs 55g dried breadcrumbs 250g almond meal 300ml thickened cream 2 tablespoons icing sugar 1 teaspoon vanilla extract 300gm canned pitted sour (morello) cherries, drained chocolate curls, to serve Method Combine 130g chocolate, kirsch and 2 tablespoons water in a small bowl and place over a saucepan of simmering water for 5 minutes or until chocolate is melted, then stir until smooth. Set aside. Beat butter and sugar together in an electric mixer for 5 minutes or until pale and creamy, add eggs one at a time, allowing each to be incorporated before adding the next, and beat until combined. Add chocolate mixture, mix to combine, then fold through breadcrumbs and almond meal. Spoon into a baking paper-lined 20cm round cake pan and bake at 180C for 50 minutes or until a skewer inserted into the centre withdraws clean. Cool on a wire rack, then halve cake horizontally. Combine thickened cream, icing sugar and vanilla extract in a bowl and whisk until soft peaks form. Place base of cake on a serving plate and spread with half the cream, top with cherries, then cover cherries with remaining cream and place top layer of cake over cream. Melt remaining chocolate over simmering water and spoon over cake, scatter with chocolate curls and serve immediately. |
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