CELEBRATE EASTER WITH DELICIOUS CHOCOLATE DESSERTS BY FOUR OF OUR FAVOURITE COUNTRY CHEFS.
STEVE CUMPER, FOOD WRITER “The combination of crisp hazelnut biscuits, creamy chocolate parfait and sticky salted caramel make for an outstandingly decadent dessert.” CHOC, HAZELNUT & SALTED CARAMEL CREAM BETWEENS Serves 4 400g dark chocolate buttons ¾ cup firmly packed brown sugar 3 eggs 700ml thickened cream 150g butter, cubed, chilled ¾ cup caster sugar 100g chopped hazelnuts 1⅓ cups self-raising flour icing sugar, to dust 450g dulce de leche* sea salt flakes, to sprinkle Grease a 9cm x 19cm loaf pan. Line with 2 layers of plastic wrap, allowing it to overhang. Place chocolate in a heatproof bowl set over a saucepan half-filled with simmering water (ensure bowl doesn’t touch water). Stir with a metal spoon until chocolate melts. Cool slightly. Place brown sugar and 2 eggs in a heatproof bowl set over pan of simmering water, and whisk for 5 minutes or until thick. Cool slightly. Whisk cream until soft peaks form. Add egg mixture and one-third of whipped cream to melted chocolate and stir to combine. Fold in remaining cream. Pour into prepared pan. Cover with plastic wrap and freeze overnight. Meanwhile, preheat oven to 160°C. Line 2 baking trays with baking paper. Process butter and caster sugar in a food processor until pale. Add hazelnuts, flour and remaining egg, and process until a dough forms. Roll 2 tablespoons of dough into a ball and place on a prepared tray. Repeat to make 8 dough balls. Flatten dough balls and trim into 10cm x 5cm rectangles. Bake for 20–30 minutes or until golden. Cool on trays. Dust with icing sugar. Turn chocolate parfait onto a board. Cut four 2cm-thick slices of parfait. Return unused parfait to pan, cover and refreeze. Place a hazelnut biscuit on each plate. Top with a spoonful of dulce de leche and sprinkle with sea salt. Top with parfait and remaining biscuits. * A caramel spread, dulce de leche is available at gourmet food stores and some supermarkets. PETER RESCHKE, D’ARRY’S VERANDAH RESTAURANT, MCLAREN VALE, SA “This dessert has been on the menu for 13 years. When you cut into the pudding it oozes warm, silky chocolate.” SOFT-CENTRED CHOCOLATE PUDDINGS Makes 6 150g Callebaut 53% dark chocolate, roughly chopped* 75g butter 3 eggs ½ cup caster sugar 30g rice flour extra 80g Callebaut 53% dark chocolate, melted, to decorate (optional) 1 tablespoon good-quality dark cocoa chocolate ice-cream, to serve AERATED CHOCOLATE 250g dark chocolate 30ml vegetable oil To make aerated chocolate, chill a bar pan in freezer for 15 minutes. Microwave chocolate and oil in a heatproof bowl, stirring every 30 seconds, until smooth. Spoon into a cream whipper or culinary siphon. Charge 3 times. Dispense into prepared pan. Freeze for 6 hours or until set. Break into chunks. Store in freezer. Preheat oven to 180°C. Grease six 2⁄3-cup capacity dariole moulds and line bases with baking paper. Place on a baking tray. Microwave chocolate and butter in a heatproof bowl, stirring with a metal spoon every 30 seconds, until melted. Using an electric mixer, whisk eggs, sugar and flour until thick. Stir in chocolate mixture. Spoon into prepared moulds until three-quarters full. Bake for 8 minutes, then cool for 5 minutes. Bake for a further 5 minutes or until just firm to touch and a crust is beginning to form on surface. Stand for 5 minutes. Brush extra melted chocolate on plates. Turn out puddings and dust with cocoa. Place puddings, ice-cream and aerated chocolate on plates. Garnish with crumbled aerated chocolate. * Available at gourmet food stores. >
Choc, hazelnut & salted caramel cream betweens