THERE’S NEVER BEEN A MORE DECADENT PANCAKE THAN THIS. DIALLED UP WITH CHOCOLATE, BANANA, WHIPPED CREAM AND A LUXE CARAMEL SAUCE, IT’S ONE FOR A VERY SPECIAL BREAKFAST
FLOURLESS CHOCOLATE LAMINGTON CAKE
SERVES 10
400g dark (70%) chocolate, chopped
150g unsalted butter, chopped
6 eggs, at room temperature
1 cup (250g) brown sugar
½ cup (110g) caster sugar
½ cup (45g) desiccated coconut
¾ cup (75g) almond meal
¼ cup (25g) good-quality dark cocoa, sifted
Preheat oven to 160°C. Grease a 24cm springform cake pan and line the base and side with baking paper.
Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted and smooth, then allow to cool.
Place the eggs and sugars in a bowl and whisk until combined and sugar has partially dissolved. Whisk in the coconut, almond meal, cocoa and cooled chocolate mixture. Pour into the prepared pan, place on a baking tray and bake for 50 minutes or until the edges are set but the centre is a bit wobbly.
Cool to room temperature, then chill for at least 2 hours before serving.
CHOC RASPBERRY BRIOCHE MARSHMALLOW SANDWICHES
SERVES 6
You will need a kitchen blowtorch.
Begin this recipe at least 3 hours ahead.
7g sachet dried instant yeast
⅓ cup (80ml) warm milk
2 tbs caster sugar
2 cups (300g) strong (baker’s) flour
⅓ cup (35g) cocoa powder, sifted
3 eggs
150g unsalted butter, chopped, softened, plus 2 tbs extra to grease
Sunflower oil spray, to grease
1 cup (330g) chocolate hazelnut spread
1 cup (320g) raspberry jam
100g dark (70%) chocolate, chopped
125g fresh raspberries
VANILLA BEAN MARSHMALLOW
12 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
3 vanilla beans, split, seeds scraped
2½ cups (550g) caster sugar
225ml bourbon (optional)
4 eggwhites
Sunflower oil spray, to grease
200g pure icing sugar, sifted
¼ cup (35g) cornflour, sifted
For the marshmallow, grease a 20cm x 30cm lamington pan and line with baking paper, leaving some overhanging.
Squeeze excess water from the gelatine, then place in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water) for 2 minutes or until melted. Remove pan from the heat and set aside, keeping the bowl over the pan.
Place 1 vanilla pod and seeds, 1½ cups (330g) caster sugar and ⅔ cup (165ml) water or bourbon, if using, in a small saucepan over high heat. Bring to the boil, then cook for 4-6 minutes until it reaches 118°C on a sugar thermometer.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk the eggwhites to soft peaks. Gradually add remaining 1 cup (220g) caster sugar and whisk until dissolved.
Increase syrup temperature to 127°C, then, working quickly, remove from heat and stir in the gelatine. Discard vanilla pod. With the motor running, pour syrup into meringue in a thin, steady stream. (If making bourbon version, add remaining ¼ cup [60ml] bourbon now.) Continue whisking for 7 minutes or until cooled.
Spread marshmallow into prepared pan. Spray a palette knife with oil, then use to smooth surface. Set aside for 2 hours or overnight to set.
