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entertain {chocolate}
dark delights
These decadent desserts will satisfy
the needs of serious chocaholics
RECIPES & FOOD STYLING KERRIE WORNER
STYLING JOHN MANGILA
PHOTOGRAPHY NICKY RYAN
Boiled chocolate and coffee cake
See recipe on page 206
Almond brittle truffles
See recipe on page 206
Opposite, from back: Decanter, $74.95, selection of vintage cutlery,
from $10 each, The Bay Tree. Mug (used as cutlery holder), $36, Studio
Enti. All other items, stylist’s own. This page: Vintage petit four moulds,
$2.50 each, small vintage wine glass, $10, all The Bay Tree. Napkin,
stylist’s own, seek similar from The Bay Tree. Stockists, page 212
homebeautiful.com.au {MAY 2014} 201
Ricotta & orange cream
filled chocolate tuiles
See recipe on page 206
202 {MAY 2014} homebeautiful.com.au
slice of heaven
Ideal for special occasions, this
cake’s three layers are sandwiched
together with an indulgent milk
chocolate and cream cheese icing
Chocolate layer cake with
milk chocolate cream
See recipe on page 205
Opposite: ‘Timna Taylor’ dipping bowl, $20, China Clay. This page: Bread plate, $33,
Mud Australia. Vintage forks, $65/set of 6, small vintage wine glass, $10, all The Bay
Tree. Napkin, stylist’s own, seek similar from The Bay Tree. Stockists, page 212
upper crust
With its crunchy coconut macaroon
base and silky dark chocolate and
caramel filling, this slice is the
ultimate afternoon tea treat
Chocolate caramel slice
with macaroon crust
See recipe, opposite
Chocolate caramel slice
with macaroon crust
Serves 10
1 cup desiccated coconut
1 cup shredded coconut,
plus extra for decorating
2 eggwhites
¹⁄³ cup caster sugar
395g sweetened condensed milk
2 tbsp golden syrup
220g dark chocolate, chopped
200ml thickened cream
3 egg yolks
1. Preheat oven to 140°C. Brush
a 35cm x 12cm x 2½cm fluted
rectangular tin with removable
base with oil. Put desiccated and
shredded coconut, eggwhites and
sugar in a medium bowl and stir
until combined. With a moist
hand, press mixture evenly into
the base and up sides of tin.
2. Put tin onto a suitable oven
tray. Bake for 20-25 minutes or
until crisp and lightly golden on
edges. Set aside. Increase oven
temperature to 160°C. Put
condensed milk and golden syrup
in a medium saucepan over a
low-medium heat and cook,
stirring constantly, for 10-12
minutes or until mixture thickens.
Cool for 10 minutes.
3. Put chocolate in a large
heatproof jug and melt in the
microwave on 50 per cent
(medium) for 1-1½ minutes.
Stir until melted. Microwave
for a further 30 seconds on
50 per cent if required. Set aside.
4. Add cream to caramel mixture
and carefully stir with a whisk until
combined. Add egg yolks and stir
until smooth. Add chocolate to
caramel mixture and stir with a
whisk until combined.
5. Pour mixture into coconut
macaroon base and bake for
25-30 minutes or until set around
the outside but still wobbly in the
centre. Allow to cool. Refrigerate
for 2 hours or overnight. Remove
from tin. Allow to sit at room
temperature for 20 minutes, then
sprinkle with extra coconut and
cut into thick slices to serve.
Tip: Store in the fridge up
to two weeks.
Chocolate layer cake with
milk chocolate cream
Serves 10
160g unsalted butter, room
temperature, chopped
2 tsp vanilla extract
1 cup brown sugar
1 cup caster sugar
3 eggs
1½ cups milk, warmed
½ cup Dutch cocoa
2 cups plain flour
1½ tsp bicarbonate of soda
Grated dark chocolate, to decorate
Milk chocolate cream
220g milk chocolate
500g cream cheese, cubed
1½ cups icing sugar mixture, sifted
¾ cup double cream
1. Preheat oven to 160°C. Grease
the base and sides of two 20cm
springform tins and line with
baking paper. Put butter, vanilla,
brown sugar and white sugar in
the small bowl of an electric mixer
and beat until pale and creamy.
2. Add eggs, one at a time, beating
between additions until just
combined. Transfer mixture to
a large bowl. Pour warm milk
into a separate bowl and sift
cocoa over the top. Whisk until
combined and smooth.
3. Add cocoa mixture to cake
mixture. Sift flour and bi-carb over
the top and whisk until combined
and smooth. Pour 2⁄³ of the mixture
(this should weigh 1kg) into one tin
and smooth the surface, then pour
the remainder in the other tin.
4. Bake together for 1 hour,
removing smaller cake after
30-35 minutes or until a skewer
comes out clean when inserted
in the centre. Allow to cool on a
wire rack for 30 minutes before
releasing tin. Cool completely.
5. To make milk chocolate cream;
put chocolate in a large heatproof
bowl over a saucepan of
simmering water, making sure
bowl doesn’t touch water. Stir until
melted. Cool. Beat cream cheese
in a large bowl of an electric mixer
until smooth. Gradually add icing
sugar, continuing to beat until
combined. Scrape down sides
of bowl regularly.
6. Stir in cooled chocolate and
cream until combined. Refrigerate
45 minutes or until firm enough
to spread. Cut larger cake in half
horizontally. Put one layer on
serving plate and spread about ¼
of the cream mixture, leaving a 1cm
border to allow for spreading when
other layers are placed on top.
7. Repeat with remaining layers
and cream. Spread remaining
cream around the sides of cake.
Sprinkle with grated chocolate.
Refrigerate for 1 hour or until firm.
Allow to sit at room temperature
for 15 minutes before serving.
Opposite: Cake plate in Black, $32, Studio Enti. Vintage engraved
cake fork, $89.95/set of 9, The Bay Tree. Espresso cup, $55/set
including saucer, Mud Australia. This page, top right: Cake stand,
$121, bread plates, $33 each, Mud Australia. Vintage cake knife, $75,
small vintage wine glass, $10, The Bay Tree. Stockists, page 212
homebeautiful.com.au {MAY 2014} 205
entertain {chocolate}
Boiled chocolate & coffee cake
Serves 12
2 water
2 cups caster sugar
250g unsalted butter, roughly chopped
½ cup Dutch cocoa
1 tsp bicarbonate of soda
4 eggs, lightly beaten
40ml espresso coffee
3 cups self-raising flour, sifted
200g dark chocolate (70 per cent), chopped
Whipped cream, to serve (optional)
double shot
Chocolate and coffee
are a truly addictive
flavour combination
1. Preheat oven to 180°C. Grease a 24cm x
8.5cm (12 cup capacity) fluted tube tin with
butter. Put water, sugar and butter in a large
saucepan over a medium heat and stir until
butter has melted and mixture is smooth.
2. Reduce heat to medium-low. Sift cocoa
and bicarb on top of butter mixture. Whisk
until combined. Bring to a gentle simmer for
1 minute. Allow to cool slightly. Add eggs,
coffee, and flour and whisk until smooth.
3. Pour into tin and bake for 45-50 minutes,
or until a skewer comes out clean when
inserted into cake. Allow to cool for 30
minutes, then invert onto a wire rack to cool.
4. Melt chocolate in a heatproof jug in the
microwave on 50 per cent (medium) for
1-1½ minutes. Stir until melted. Microwave
for a further 30 seconds on 50 per cent if
required. Allow to stand for 15 minutes, then
pour over cake. Allow chocolate to set,
then serve with whipped cream, if desired.
Ricotta & orange cream
filled chocolate tuiles
Makes about 32
Ricotta & orange cream
250g ricotta
1 tsp finely grated orange zest
1 tbsp icing sugar mixture
175ml thickened cream, whipped
Chocolate tuiles
3 eggwhites
½ cup icing sugar mixture, sifted
½ cup plain flour
1 tbsp Dutch cocoa
60g melted unsalted butter, cooled
80g melted dark chocolate
¹⁄³ cup unsalted pistachios, finely chopped
1. To make ricotta cream; whisk ricotta
in a bowl until creamy. Push through a
sieve to remove lumps. Whisk in zest and
icing sugar. Fold in cream until combined.
Refrigerate for 1 hour or until ready to use.
2. To make tuiles; whisk eggwhites and icing
sugar in a large bowl until smooth. Sift flour
and cocoa over the top. Add butter and
whisk until smooth. Stand for 20 minutes.
3. Preheat oven to 180°C. Draw two 8.5cm
circles onto a piece of baking paper. Place
paper onto a greased oven tray. Put
2 level teaspoons of mixture in the
centre of each circle and spread out with
the back of teaspoon to evenly cover circle.
4. Bake for 5 minutes. Remove tray from
206 {MAY 2014} homebeautiful.com.au
oven and, working as quickly as you can, run
a small flat metal spatula under each tuile to
remove from tray. Invert onto bench and
wrap immediately around the handle of a
wooden spoon – they will be very hot. Once
tuiles cool and become crisp (which won’t
take long), slip off spoon handle and set
aside seam-side down (to prevent unrolling). Repeat before other tuile cools and
cannot be rolled. If tuile is beginning to
stiffen before you can roll it, return tray to
oven for 30 seconds – 1 minute to soften.
Repeat with remaining batter.
6. Put melted chocolate and nuts in two
separate bowls. Dip one or two ends of tuiles
in melted chocolate then dip in pistachios.
Put on a tray covered in foil until set.
7. When ready to serve, fill a piping bag
fitted with a 1cm fluted nozzle with ricotta
cream and pipe in both ends of tuiles. Only
fill what you need – keep remaining unfilled
tuiles in a container for 2 days.
Tip: Tuiles can take a little practice – allow
a few goes to perfect rolling and timing. If
rolling isn’t working for you, rest hot soft
tuiles over a rolling pin to cool for 5 minutes.
Dip one end in chocolate and pistachios and
serve as wafers with ricotta cream.
Almond brittle truffles
Makes 32
220g dark chocolate, chopped
½ cup cream
100g French vanilla sugared almonds,
finely chopped (see tip)
125g dark chocolate melts
125g milk chocolate melts
1 tbsp pink salt flakes
1 tbsp roasted peeled hazelnuts,
very finely chopped
1. Put chocolate and cream in a large
heatproof bowl over a saucepan of simmering
water, making sure bowl doesn’t touch water.
Stir until melted. Remove from the heat.
2. Stir in almonds until combined. Allow to
cool slightly, then put in the fridge until firm
enough to roll into balls (about 3-4 hours).
Roll 2 teaspoons of mixture into balls. Put on
a tray and refrigerate for 30 minutes – 1 hour.
3. Put chocolate melts into separate bowls
and place in the microwave. Microwave on
50 per cent (medium) for about 1 minute. Stir
each until melted. Allow chocolate to stand
for 5-10 minutes to cool slightly.
4. Drop one ball at a time into chocolate.
Use a fork to turn and coat with chocolate.
Lift truffle from chocolate and allow
excess chocolate to drain back into bowl
before gently dropping onto a metal tray
lined with baking paper.
5. Repeat with remaining balls and
chocolate. Sprinkle dark chocolate truffles
with salt flakes and milk chocolate with
hazelnuts. Set in fridge for 20-30 minutes.
Keep refrigerated up to 2 weeks.
Tip: Find other flavoured sugar-coated
almonds in supermarkets.