delicious - - WICKED. -

Easter Sun­day lunch is a spe­cial oc­ca­sion, so you’ll want to serve a dessert that’s a fit­ting fi­nale. Why not pull a rab­bit out of the hat, so to speak, with this in­dul­gent salted caramel choco­late cake that’s so sim­ple to dec­o­rate – just dust over the bunny sten­cil with CSR Pure Ic­ing Sugar.


175g un­salted but­ter, soft­ened 175g CSR Brown Sugar ¾ cup (255g) dulce de leche (a thick caramel made from con­densed milk – from gourmet food shops) 2 tsp vanilla bean paste 2 eggs, plus 1 egg yolk 2 cups (300g) self-rais­ing flour, sifted 2/ 3 cup (165ml) but­ter­milk, at room tem­per­a­ture Choco­late meringues, to serve


500g cream cheese, at room tem­per­a­ture 75g un­salted but­ter, soft­ened ¼ cup (25g) co­coa, plus ex­tra to dust 1 cup (120g) CSR Pure Ic­ing Sugar, sifted,

plus ex­tra 2 tbs to dust

Pre­heat oven to 160°C. Grease 2 x 18cm round cake pans and line with bak­ing pa­per. Us­ing a stand mixer fit­ted with the pad­dle at­tach­ment, beat but­ter and CSR Brown Sugar on medium un­til thick and pale. With the mo­tor run­ning, grad­u­ally add dulce de leche, vanilla and 2 tsp salt flakes. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion, and egg yolk. Re­duce speed to low and add one-third flour, then one-third but­ter­milk. Re­peat, al­ter­nat­ing be­tween flour and but­ter­milk, un­til mix­ture is smooth and com­bined. Di­vide be­tween cake pans and bake for 45 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Cool cake in pans for 10 min­utes, then turn out onto a wire rack to cool com­pletely.

For the choco­late ic­ing, place cream cheese and but­ter in a stand mixer fit­ted with pad­dle at­tach­ment and beat on medium un­til fluffy. Re­duce speed to low and grad­u­ally add co­coa and CSR Pure Ic­ing Sugar, beat­ing un­til smooth.

Trim the cakes to level the tops. Place one cake on a cake stand and spread with half the ic­ing. Top with sec­ond cake and re­main­ing ic­ing. Place sten­cil over cake, then sift ex­tra CSR Pure Ic­ing Sugar over sten­cil. Lift off to re­veal the bunny. Dust meringues with ex­tra co­coa, place around the top of the cake, and serve im­me­di­ately.

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