choco­late whisky mini bundt cakes

donna hay - - SWEET SIXTEEN -

1 cup (250ml) wa­ter 125g un­salted but­ter, chopped 1 ta­ble­spoon smoked whisky 2 cups (300g) plain (all-pur­pose) flour ¼ cup (25g) Dutch co­coa, sifted 1 tea­spoon bi­car­bon­ate of (bak­ing) soda 1½ cups (180g) al­mond meal (ground al­monds) 2 cups (440g) caster (su­perfine) sugar 2 eggs ½ cup (125ml) but­ter­milk 1 tea­spoon vanilla ex­tract ¼ tea­spoon sea salt flakes choco­late ganache 1 cup (250ml) sin­gle (pour­ing) cream 300g dark choco­late, finely chopped Pre­heat oven to 160°C (325°F). Place the wa­ter, but­ter and whisky in a small saucepan over medium heat and cook un­til the but­ter is melted. Set aside.

Place the flour, co­coa, bi­car­bon­ate of soda, al­mond meal and sugar in a large bowl and whisk to com­bine. Add the eggs, but­ter­milk, vanilla, salt and the but­ter mix­ture and whisk un­til smooth. Spoon into 24 well-greased ¹⁄³-cup­ca­pac­ity (80ml) Bundt tins. Place on bak­ing trays and cook for 25 min­utes or un­til cooked when tested with a skewer. Place the tins on wire racks for 5 min­utes to cool slightly be­fore turn­ing out onto the racks to cool com­pletely.

To make the choco­late ganache, place the cream in a small saucepan over medium heat and bring to just be­low the boil. Place the choco­late in a medium bowl, pour over the cream and set aside for 5 min­utes. Mix un­til smooth. Dip the tops of the cakes in the ganache and set aside for 20 min­utes or un­til the ic­ing is firm. Serve.

hazel­nut bundt cake

1 cup (250ml) wa­ter 125g un­salted but­ter, chopped ¼ cup (60ml) hazel­nut liqueur 2 cups (300g) plain (all-pur­pose) flour 1 tea­spoon bi­car­bon­ate of (bak­ing) soda 1¾ cups (175g) hazel­nut meal (ground hazel­nuts) 2 cups (440g) caster (su­perfine) sugar 2 eggs ½ cup (125ml) but­ter­milk 1 tea­spoon vanilla ex­tract ¼ tea­spoon sea salt flakes ic­ing (con­fec­tioner’s) sugar, for dust­ing MAKES 24. Pre­heat oven to 160°C (325°F). Place the wa­ter, but­ter and hazel­nut liqueur in a small saucepan over medium heat and cook un­til the but­ter is melted. Set aside.

Place the flour, bi­car­bon­ate of soda, hazel­nut meal and caster sugar in a large bowl and whisk to com­bine. Add the eggs, but­ter­milk, vanilla, salt and but­ter mix­ture and whisk un­til smooth. Pour into a well-greased 10-cup­ca­pac­ity (2.5-litre) Bundt tin. Place on a bak­ing tray and cook for 1 hour or un­til cooked when tested with a skewer. Place the tin on a wire rack for 10 min­utes to cool slightly be­fore turn­ing out onto the rack to cool com­pletely. Dust with ic­ing sugar and serve. SERVES 8–10.

but­ter­scotch bundt cake with dulce de leche ic­ing

2 cups (500ml) wa­ter 250g un­salted but­ter, chopped ½ cup (125ml) but­ter­scotch schnapps 4 cups (600g) plain (all-pur­pose) flour 2 tea­spoons bi­car­bon­ate of (bak­ing) soda 1½ cups (180g) al­mond meal (ground al­monds) 2 cups (440g) caster (su­perfine) sugar 2 cups (350g) brown sugar 4 eggs 1 cup (250ml) but­ter­milk 1 ta­ble­spoon vanilla ex­tract ½ tea­spoon sea salt flakes dulce de leche ic­ing ½ cup (150g) store-bought dulce de leche or thick caramel ½ cup (80g) ic­ing (con­fec­tioner’s) sugar mix­ture, sifted 2 tea­spoons boil­ing wa­ter Pre­heat oven to 160°C (325°F). Place the wa­ter, but­ter and schnapps in a small saucepan over medium heat and cook un­til the but­ter is melted. Set aside.

Place the flour, bi­car­bon­ate of soda, al­mond meal, caster sugar and brown sugar in a large bowl and whisk to com­bine. Add the eggs, but­ter­milk, vanilla, salt and the but­ter mix­ture and whisk un­til smooth. Pour into a well-greased 14-cup-ca­pac­ity (3.5-litre) Bundt tin. Place on a bak­ing tray and cook for 1 hour to 1 hour 10 min­utes or un­til cooked when tested with a skewer. Place the tin on a wire rack for 10 min­utes to cool slightly be­fore turn­ing out onto the rack to cool com­pletely.

To make the dulce de leche ic­ing, place the dulce de leche, ic­ing sugar and boil­ing wa­ter in a medium bowl and whisk un­til smooth. Spoon over the cake and serve. SERVES 10–12.

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