A beautifully blended marble cake is only made prettier when it’s baked in a fluted bundt pan. Serve with a liberal drizzling of BUTTERSCOTCH FUDGE GLAZE and thick vanilla cream for the ultimate luxe dessert.
This elegant red wine tart is the perfect grand finale to any dinner party. Rich DARK CHOC PASTRY and luscious whipped cream add extra layers of textural delight.
WHOLE PEAR & SPICED BROWNIE LOAF WITH ESPRESSO MOUSSE
SERVES 6
Begin this recipe at least 3 hours ahead. You’ll need a 6cm-deep, 10cm x 18cm (base measurement), 12cm x 21cm (top measurement), rectangle loaf pan.
125g unsalted butter, chopped
½ cup (125g) brown sugar
½ cup (50g) Dutch cocoa powder
4 eggs, at room temperature
1 cup (100g) almond meal
1 tsp each mixed spice and ground cinnamon
3 (375g) small Packham’s triumph or beurre bosc pears, unpeeled, ends trimmed flat
2 cups (400g) store-bought chocolate mousse (we used Yalla)
¼ cup (60ml) hot espresso coffee Pure icing sugar, to dust
Preheat oven to 160°C/140°C fan-forced. Grease the base and sides of a 6cm-deep, 10cm x 18cm (base measurement), 12cm x 21cm (top measurement) rectangle loaf pan and line with baking paper.
Place butter in a large heatproof bowl and microwave on high for 20-30 seconds until almost melted. Whisk in sugar and cocoa until well combined and smooth.
Add eggs to the bowl, one at a time, whisking well after each addition, until mixture is smooth, thick and glossy. Stir in almond meal, mixed spice and cinnamon until well combined and smooth.
Transfer batter to the prepared pan and level the surface. Push pears into the batter in a row along the centre of the pan until they stand flat on the base.
Bake for 55-60 minutes until a skewer inserted into the cake comes out with a few crumbs clinging, and pears are just tender (the top of the loaf will look cracked and edges around pears will look slightly wet from their juices). Transfer pan to a wire rack and cool completely. Transfer pan to the fridge and chill for at least 2 hours to set firm for easy slicing.
Meanwhile, place mousse and espresso in a large heatproof jug and whisk until well combined and smooth. Cover and chill until ready to serve.
Remove loaf from pan, dust with icing sugar and drizzle with espresso chocolate mousse to serve.
NOTE: The brownie loaf and espresso mousse can be made ahead of time and stored, covered in plastic wrap, in the fridge for up to 2 days.
VIETNAMESE COFFEE CAKE
SERVES 12
You’ll need 2 x 20cm round cake pans.
1 cup (250ml) milk
150g unsalted butter, chopped
¼ cup (10g) instant coffee powder
1 cup (220g) caster sugar
2 eggs
1¼ cups (125g) walnuts, toasted, finely chopped
2 cups (300g) self-raising flour
1½ tbs chocolate fudge topping
COFFEE SYRUP
¼ cup (55g) caster sugar
2 tbs coffee liqueur (or espresso coffee)
CONDENSED MILK FROSTING
300g unsalted butter, chopped, at room temperature
395g can sweetened condensed milk
Preheat oven to 180°C/160°C fan-forced. Grease 2 x 20cm round cake pans and line bases and sides with baking paper.
Place milk, butter and instant coffee in a large saucepan and stir over medium heat until smooth. Remove from heat. Whisk in the sugar until combined, then whisk in the eggs. Stir in the walnuts. Sift in the flour and stir until just combined.
Divide batter evenly among prepared pans. Bake for 25 minutes or until a skewer inserted in the centres comes out clean. Stand cakes for 10 minutes in pans, then turn out onto a wire rack to cool completely.
Meanwhile, for the syrup, place sugar in a small saucepan with ¼ cup (60ml) water. Bring to the boil, stirring, until sugar dissolves. Stir in liqueur. Set aside to cool.
For the frosting, place butter in a stand mixer fitted with the whisk attachment. Whisk on high speed for 5-6 minutes, scraping down the side of the bowl with a spatula once or twice, until pale and creamy. Reduce speed to low and, with motor
