The Weekend Australian - Magazine - - LIFE -

150g dark cho­co­late (55% co­coa

solids), finely chopped 125g un­salted but­ter, chopped 3 eggs 110g (½ cup) caster sugar 2 ta­ble­spoons al­mond meal 2 ta­ble­spoons plain flour ¼ tea­spoon fine salt 6 large scoops coffee ice cream But­ter cook­ies 115g (¾ cup) plain flour ½ tea­spoon bi­car­bon­ate of soda ½ tea­spoon bak­ing pow­der 1½ ta­ble­spoons caster sugar 55g (¼ cup) light brown sugar 90g un­salted but­ter, soft­ened Marsh­mal­low meringue 8 egg whites 440g (2 cups) caster sugar 180g (½ cup) glu­cose syrup Pre­heat oven to 200°C. Grease six 150ml ramekins and place on bak­ing tray. Place cho­co­late and but­ter in a heat­proof bowl set over a saucepan of sim­mer­ing wa­ter, stir un­til melted and smooth; set aside to cool. Place eggs, sugar, al­mond meal, flour and salt in a bowl; whisk un­til well com­bined. Add cho­co­late mix­ture and stir un­til well com­bined; di­vide evenly among ramekins. Bake for 13 min­utes or un­til tops are just cooked (cakes will be slightly gooey in cen­tre). Cool com­pletely; turn out, set aside.

To make cook­ies, sift flour, bi­carb of soda and bak­ing pow­der into a bowl; add sug­ars and but­ter. Us­ing elec­tric mixer, beat un­til mix­ture clumps to­gether. Shape into a disc, wrap in plas­tic wrap and re­frig­er­ate for 30 min­utes. Re­duce oven temp to 180°C. Roll out dough be­tween two sheets of bak­ing pa­per to a 3mm thick, 25cm square. Trans­fer to bak­ing tray, re­move top sheet of pa­per, bake for 8 min­utes or un­til just golden and still soft. Re­move from oven. While still warm, us­ing an 8.5cm cookie cut­ter, cut out six rounds; cool com­pletely on tray.

To make meringue, place in­gre­di­ents in large heat­proof bowl over saucepan of sim­mer­ing wa­ter. Cook, whisk­ing, for 2 min­utes or un­til sugar dis­solves and mix­ture is warm. Re­move from heat; us­ing elec­tric mixer, whisk for 5 min­utes or un­til stiff peaks form and mix­ture is cool. Just be­fore serv­ing, fill a pip­ing bag fit­ted with a 9mm plain noz­zle with meringue. Di­vide cook­ies among serv­ing plates. If nec­es­sary, warm cakes for 20 sec­onds in mi­crowave un­til gooey in cen­tre; place on top of cook­ies. Place a scoop of ice cream on one cake. Work­ing quickly, pipe meringue over ice cream, cake and base. Re­peat with re­main­ing cakes. Us­ing a kitchen blow­torch, scorch meringue. Serve im­me­di­ately. Makes 6

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