THE BEST OF BISTRO
THE GOLD STANDARD IN COOKING
“You can toss your golden spuds in rosemary salt and store in a sealed jar for two weeks!”
“Want chicken that’s juicy with crisp skin? You need to brine and dry – it takes time but is it ever worth it!”
CHOCOLATE FUDGE CAKE WITH CARAMELISED WHITE CHOCOLATE
Preparation time 20 mins plus cooling time
Cooking time 1 hour 20 mins
Serve 8-10
360g butter, plus extra, for greasing
540g Callebaut 54.5% (or good quality) dark chocolate
435g brown sugar
45ml water
7 free-range eggs, separated Dark cocoa powder and ice-cream, to serve
CARAMELISED WHITE CHOCOLATE
100g Callebaut (or good-quality) white chocolate buttons
STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Lightly grease and line base and side of a 20cm springform tin (or 10 x 7.5cm cake rounds) with baking paper.
STEP 2 Melt butter in a medium saucepan on low heat. Remove from heat. Add chocolate, stirring to melt. Bring sugar and water to the boil in a small saucepan on medium heat. Pour over chocolate mixture, stirring.
