Wicked

Choco­late lovers… pre­pare to in­dulge your ev­ery de­sire.

delicious - - CONTENTS - PHO­TOG­RA­PHY MARK ROPER STYLING KIRSTEN JENK­INS

“CHOCO­LATE CHIP COOK­IES ARE LACED WITH MOR­EISH FROST­ING, AND DOU­BLE-CHOCO­LATE MOUSSE CAKE IS THE PER­FECT LEVEL OF IN­DUL­GENCE. JUST ENOUGH.”

CHOC BROWN BUT­TER COOK­IES WITH BOUR­BON FROST­ING MAKES 8

Be­gin this recipe at least 6 hours ahead.

250g un­salted but­ter, chopped 1 firmly packed cup (250g) brown sugar 22/ 3 cups (400g) plain flour, sifted

1/ 2 tsp bak­ing pow­der 1 cup (100g) milk pow­der

1/4 cup (60ml) bour­bon 2 eggs 200g milk choco­late but­tons

WHITE CHOC-BOUR­BON FROST­ING

90g un­salted but­ter, soft­ened 1 cup (120g) pure ic­ing sugar, sifted 2 tbs bour­bon 200g white choco­late, melted, cooled

Place but­ter in a fry­pan over medium heat and cook, shak­ing the pan oc­ca­sion­ally, for 5 min­utes or un­til nut brown and fra­grant. Trans­fer to a bowl and chill un­til set, then re­move from fridge and bring to room tem­per­a­ture.

Pre­heat the oven to 180°C and line 2 bak­ing trays with bak­ing pa­per. Beat but­ter and sugar to­gether with elec­tric beat­ers un­til pale. Fold in flour, bak­ing pow­der and milk pow­der, then add bour­bon, eggs and choco­late but­tons, and beat un­til com­bined. Roll into 16 even balls and press down slightly to flat­ten.

Ar­range cook­ies on bak­ing trays, leav­ing 4cm be­tween each. Bake, swap­ping trays half­way, for 18-20 min­utes or un­til light golden and just firm to the touch. Trans­fer to a wire rack to cool.

For the frost­ing, beat but­ter, ic­ing sugar and bour­bon to­gether un­til pale. Add white choco­late and beat to com­bine, then chill for 20 min­utes to stiffen. Spread frost­ing over flat side of half the cook­ies, then sand­wich with re­main­ing cook­ies to serve.

CHOC-ES­PRESSO PANNA COTTA WITH PEANUT BRITTLE SERVES 6-8

Be­gin this recipe 1 day ahead. You will need a sugar ther­mome­ter.

1/ 2 cup (110g) caster sugar 900ml thick­ened cream 400g dark (70%) choco­late,

finely chopped 1 tsp vanilla ex­tract 3 ti­ta­nium-strength gela­tine leaves

PEANUT BRITTLE

250g caster sugar 125g un­salted but­ter, chopped tsp bi­car­bon­ate of soda cup (35g) crushed salted peanuts 1/ 2 1/4

ES­PRESSO VANILLA SYRUP

1 cup (250ml) es­presso or strong

black cof­fee 1 cup (220g) caster sugar 1 vanilla bean, split, seeds scraped

Grease a 20cm round, 1.5L (6-cup) non-stick bak­ing pan. Place sugar and cream in a saucepan over medium heat, stirring un­til sugar is dis­solved. Bring to a sim­mer, then re­move from heat and add choco­late. Set aside for 2 min­utes for choco­late to melt, then re­turn to heat and stir for 2 min­utes un­til com­pletely melted and com­bined. Stir in vanilla.

Soak gela­tine leaves in cold wa­ter for 5 min­utes to soften. Squeeze ex­cess wa­ter from gela­tine, then stir into cream mix­ture for 1 minute un­til melted and com­bined. Strain through a fine sieve into pre­pared pan and chill overnight to set.

For peanut brittle, line a bak­ing tray with foil and lightly grease. Place sugar, but­ter and 1/4 cup (60ml) boil­ing wa­ter in a deep saucepan over medium heat, stirring un­til sugar is dis­solved. Cook for 10 min­utes un­til 160°C on a sugar ther­mome­ter. Stir in bi­carb, then pour into pre­pared tray. Scat­ter over peanuts while sugar mix­ture is still hot. Set aside at room tem­per­a­ture for 1 hour or un­til set, then snap into pieces.

For the syrup, place es­presso, sugar and vanilla pod and seeds in a deep saucepan over medium-high heat, stirring un­til sugar is dis­solved. Bring to a sim­mer and cook for 6 min­utes or un­til slightly thick­ened. Re­move from heat and al­low to cool com­pletely (mix­ture will thicken as it cools.)

When ready to serve, run a warm knife around edge of panna cotta and in­vert onto a serv­ing plate. Pour over the syrup and serve with shards of peanut brittle.

CHOCO­LATE LICORICE TART SERVES 8-10

Be­gin this recipe 1 day ahead.

12/ 3 cups (250g) plain flour, sifted 1/ 2 cup (60g) pure ic­ing sugar, sifted 1/ 2 cup (50g) good-qual­ity co­coa, plus ex­tra to dust 125g cold un­salted but­ter, chopped 1 egg yolk 300g plain soft licorice 1 cup (250ml) thick­ened cream 400g dark and milk choco­late, chopped

To make the tart, place flour, ic­ing sugar and co­coa in a bowl and stir to com­bine. Add but­ter and rub to­gether un­til it re­sem­bles fine crumbs. Com­bine egg yolk with 11/ 2 tbs iced wa­ter and add to cen­tre of bowl. Bring dough to­gether un­til smooth, then en­close in plas­tic wrap and chill for 2 hours.

Mean­while, place licorice in a heat­proof bowl and pour over 1 cup (250ml) boil­ing wa­ter. Set aside for 2 hours to soften, then whiz in a food pro­ces­sor un­til smooth. Press through a fine sieve into a bowl.

Place cream and choco­late in a heat­proof bowl set over a saucepan of gen­tly sim­mer­ing wa­ter (don’t let the bowl touch the wa­ter) to melt, stirring oc­ca­sion­ally, un­til choco­late is com­pletely melted. Re­move bowl and set aside. Place licorice puree over the pan and warm to the same tem­per­a­ture as the choco­late, then re­move from heat. Grad­u­ally add choco­late mix­ture to licorice puree, stirring un­til well com­bined. Set aside.

Dust a work sur­face with co­coa and roll out pas­try to 3mm thick. Use to line base and sides of an 11cm x 34cm loose­bot­tomed fluted tart pan and chill for 30 min­utes. Line pas­try with bak­ing pa­per and fill with pas­try weights. Bake for 15 min­utes or un­til start­ing to dry. Re­move weights and pa­per, and bake for a fur­ther 15 min­utes or un­til dry to the touch. Cool com­pletely, then pour in choco­late licorice fill­ing. Smooth fill­ing with the back of a spoon and chill for 6 hours or un­til medium set. To serve, dust with co­coa, re­move from pan and slice with a large ser­rated knife.

CHOC-BANANA BUNDT WITH HOT CHOCO­LATE BUT­TER­SCOTCH SERVES 8-10

200g un­salted but­ter,

at room tem­per­a­ture 250g cream cheese,

at room tem­per­a­ture 300g brown sugar 4 eggs 300g ripe ba­nanas, mashed 100g good-qual­ity dark co­coa, sifted 2 cups (300g) self-rais­ing flour, sifted 1 cup (250ml) but­ter­milk

HOT CHOCO­LATE BUT­TER­SCOTCH

120g un­salted but­ter, chopped 200g brown sugar 1 cup (250ml) pure (thin) cream 50g dark (70%) choco­late, chopped

Pre­heat oven to 160°C and grease a 24cm bundt pan. In a stand mixer fit­ted with the pad­dle at­tach­ment, beat but­ter, cream cheese and sugar to­gether un­til thick and pale. With the mo­tor run­ning, add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Add banana and beat un­til com­bined. Sift co­coa and flour to­gether. Turn off mixer and fold through co­coa mix­ture and but­ter­milk. Pour into pre­pared pan and bake for 1 hour 30 min­utes or un­til a skewer in­serted into cake comes out clean. Cool for 15 min­utes in pan, then turn out onto a wire rack.

Make but­ter­scotch when ready to serve. Place but­ter and sugar in a saucepan over medium-low heat, stirring un­til sugar is dis­solved. Add cream and bring to a sim­mer. Sim­mer for 5 min­utes or un­til slightly thick­ened, then stir in choco­late and sim­mer, stirring, for 2 min­utes or un­til melted and smooth. Pour but­ter­scotch over cake just be­fore serv­ing.

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