PURE DECA­DENCE

DONNA HAY’S LAT­EST COOK­BOOK, MOD­ERN BAK­ING, IS WELL STOCKED WITH DE­LI­CIOUS SWEET TREATS.

Country Style - - CONTENTS - PHO­TOG­RA­PHY CHRIS COURT, WIL­LIAM MEPPEM AND AN­SON SMART

Donna Hay shares some of her best crowd-pleas­ing cho­co­late recipes.

SALTED DARK CHO­CO­LATE LAYER CAKE

Serves 8–10 2½ cups self-rais­ing flour, sifted ½ cup co­coa, sifted 1½ cups caster sugar 4 eggs 1½ cups milk 250g un­salted but­ter, melted 200g dark cho­co­late, melted 2 tea­spoons vanilla ex­tract 2 tea­spoons black sea salt flakes*

MILK CHO­CO­LATE GANACHE

1 cup sour cream 400g milk cho­co­late, melted

Pre­heat oven to 180°C. Line two 20cm round cake pans with bak­ing paper. Place flour, co­coa, sugar, eggs, milk, but­ter, dark cho­co­late and vanilla in a bowl and whisk un­til smooth. Di­vide mix­ture be­tween pre­pared pans. Bake for 40–45 min­utes or un­til a skewer in­serted into cen­tre of cakes comes out clean. Cool in pans for 10 min­utes, then turn onto wire racks to cool com­pletely. To make milk cho­co­late ganache, place sour cream and milk cho­co­late in a bowl, and mix un­til well com­bined. Re­frig­er­ate for 10 min­utes or un­til firm. Place 1 cake on a wire rack or plate. Spread with half of ganache. Top with re­main­ing cake and ganache. Sprin­kle with sea salt flakes to serve. *Avail­able at spe­cialty food stores. Sub­sti­tute white sea salt flakes. >

CHO­CO­LATE HOME COOK­ING Cho­co­late meringue cake (recipe page 89)

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