IF YOU DON’T HAVE A BUNDT TIN YET, NOW’S THE TIME TO GET ONE… CUT YOURSELF A SLICE TO REVEAL THE MARBLED LAYERS AND ENJOY THE SWEETLY SPICED FLAVOURS
BASQUE COFFEE CHEESECAKE WITH VANILLA CARAMEL
SERVES 30
2kg cream cheese, chopped, at room temperature
3 cups (660g) caster sugar
10 eggs
⅓ cup (20g) instant coffee, dissolved in
⅔ cup (165ml) boiling water, cooled
1½ tbs vanilla bean paste
½ cup (75g) cornflour
600ml thickened cream
Chocolate coated coffee beans, roughly chopped, to serve
VANILLA CARAMEL
1 cup (220g) caster sugar
¾ cup (185ml) thickened cream
2 tsp vanilla bean paste
Preheat oven to 220°C. Line a 37cm x 26cm x 5cm roasting pan with 2-3 sheets of baking paper, allowing an overhang on each side.
Place half the cream cheese in a food processor and whiz until very smooth. Add half the caster sugar. Whiz for 2-3 minutes until well combined. Add half the eggs and whiz to combine. Pour into a large bowl. Repeat with remaining cream cheese, sugar and egg. Add coffee mixture, vanilla and cornflour and whiz to combine. Add cream and whiz to combine. Add to the plain cream cheese mixture and whisk to combine well. Pour into prepared pan. Bake for 55 minutes or until dark brown. Cool in pan (the cake will sink) to room temperature, then chill for 2-3 hours until just cold.
For the caramel, place sugar and 2 tbs water in a non-stick frypan over medium-high heat. Cook, swirling pan, for 3-4 minutes until caramel is golden and sugar has dissolved. Remove from heat. Add cream and vanilla. Return to low heat and stir to combine. Cool to room temperature.
Place cake on a large serving platter. Drizzle over the vanilla caramel and scatter with chocolate coated coffee beans. Serve.
DARK CHOCOLATE & ALMOND S’MORES CAKE
SERVES 30
This can be made and chilled up to 3 days ahead. Begin this recipe at least 5 hours ahead. You will need a kitchen blowtorch.
500g dark (70%) chocolate, chopped
400g unsalted butter, chopped, softened
500g sour cream, at room temperature
1⅔ cups (250g) self-raising flour, sifted
2½ cups (250g) almond meal
100g cocoa powder, sifted
6 eggs, room temperature, lightly beaten
400g caster sugar
FUDGE GANACHE
6 cups (750g) milk chocolate chips
⅓ cup (100g) malt extract
2 x 395g cans sweetened condensed milk
BURNT MARSHMALLOW
4 eggwhites1 cup (220g) caster sugar2 tbs powdered gelatine, soaked in½ cup (125ml) cold water2 tsp vanilla bean paste
