Chocolate Week at The Grove
30 September 2018 / Food /
The countdown is on; National Chocolate Week is almost upon us. Taking place from 15th – 21st October 2018, and now in its 14th year, this cocoa-based celebration puts an annual spotlight on the UK’s impressive chocolate scene.
To show our appreciation for the nation’s favourite treat, our head pastry chef Reece Collier has devised a chocolate-themed afternoon tea, featuring five, single-origin chocolate varieties from some of the finest cocoa farms around the world.
Served in the hotel’s Lounges, Reece’s afternoon tea concept features intricate desserts paired with different chocolates. Expect apple, blackberry and honey oat crumble paired with 35% white chocolate; Jamaican rum cake, almond and oolong tea paired with 46% milk chocolate from the Dominican Republic; and pear, hazelnut and vanilla paired with 68% dark chocolate from Ghana. There’s even a 64% dark chocolate from Belize served on its own, which is intended to be savoured to appreciate the deep cocoa flavour.
The chocolate afternoon tea is available from 8 – 21 October 2018. To make a reservation, book online or call us on 01923 296010.
If you are a serious chocolate-lover, and want to continue the celebrations year round, take a look below at Reece’s chocolate cake recipe below – which he believes is the ultimate crowd-pleaser.
- 225ml hot water
- 50ml bourbon whiskey
- 30g egg yolks
- 200ml vegetable oil
- 525g caster sugar
- 100g cocoa powder
- 375g plain flour
- 4g instant coffee
- 10g bicarbonate of soda
- 3 large eggs
- Preheat the oven to 160°C / gas mark 3.
- Whisk the egg yolks whilst continuously adding the oil as if you were making a mayonnaise.
- Gently warm the water and whiskey together and set to one side. Add in the sugar and dissolve. Sieve the cocoa powder, flour, coffee and bicarbonate of soda together and add to the liquid making sure to whisk well.
- Add the whole eggs one at a time to the mixture, and then add the mayonnaise and mix well.
- Pour into a lined 8 inch cake tin lined with greaseproof paper and place in the pre-heated oven.
- This cake is referred to as ‘super moist’ due to the oil content keeping it moist throughout cooking. If you are unsure if the cake is fully baked, use a thermometer and probe the centre, it should be above 95 Celsius.
- Remove from the oven and leave to cool slightly before turning upside down onto a tray lined with baking parchment. This should ensure a level top.