Rocky-road cake

SERVES 12 // PREP TIME 30 MINS // COOK 20 MINS (PLUS COOL­ING, SET­TING)

Gourmet Traveller (Australia) - - Food -

This cake riffs on the clas­sic rocky-road play of tex­tures with fudgy ganache, an ex­tra-soft flour­less cake, spongy marsh­mal­low, dried cran­ber­ries, and roasted macadamia nuts for crunch.

360 gm dark choco­late

(70% co­coa solids)

80 gm but­ter, diced

370 gm egg­white (about

12 large eggs)

130 gm caster sugar

6 large egg yolks

Dried cran­ber­ries, sliced can­died orange peel (see note), roasted macadamia nuts and Dutch-process co­coa, to serve MARSH­MAL­LOW 75 gm egg­white (about

3 small eggs) 175 gm caster sugar

Scraped seeds of

½ vanilla bean

80 ml (1⁄3 cup) rose­wa­ter 1½ tbsp liq­uid glu­cose 5½ ti­ta­nium-strength gela­tine leaves, soaked in cold wa­ter (5 min­utes) and strained MILK-CHOCO­LATE GANACHE 525 gm milk choco­late, finely chopped

180 ml (3⁄4 cup) pour­ing cream 60 gm honey

45 gm but­ter, diced

1 Grease an oven tray and line it with bak­ing pa­per. For marsh­mal­low, place egg­white in an elec­tric mixer. Place sugar, vanilla, rose­wa­ter, glu­cose and 2 tbsp wa­ter in a small saucepan and bring to the boil. Once syrup reaches 118°C on a sugar ther­mome­ter, be­gin whisk­ing egg­white. Con­tinue boil­ing syrup un­til it reaches 125°C, then im­me­di­ately re­move from heat, stir in gela­tine and, with the mo­tor run­ning, pour syrup into egg­white in a steady stream down the side of bowl. Whisk un­til firm, thick, glossy and cool to touch. With a pip­ing bag fit­ted with a 1cm plain noz­zle, pipe large teardrops onto pre­pared tray. Re­frig­er­ate un­til set (1 hour). 2 Pre­heat oven to 150°C.

Grease two 20cm square cake tins and line them with bak­ing pa­per. Com­bine choco­late and but­ter in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter (don’t let bowl touch wa­ter) and stir un­til melted and smooth. Whisk egg­white and sugar in an elec­tric mixer un­til a silky, pearly meringue, trans­fer a fifth of the meringue to a large bowl, add egg yolks and whisk to com­bine, then fold yolk mix­ture into choco­late mix­ture un­til smooth. Fold in re­main­ing meringue, then di­vide bat­ter evenly be­tween pre­pared

tins, spread­ing evenly, and bake un­til risen and firm to touch (12-15 min­utes). Cool to room tem­per­a­ture in tins, then turn out.

3 For milk-choco­late ganache, place choco­late in a small food pro­ces­sor. Bring cream and honey to the boil in a saucepan, then im­me­di­ately pour hot cream over the choco­late.

Stand for 1 minute, then pulse, scrap­ing down sides, un­til smooth and emul­si­fied. Add but­ter and process un­til smooth (ganache will set quickly, so use it im­me­di­ately).

4 Spread one cake with two-thirds of the ganache, top with re­main­ing cake and spread with re­main­ing ganache. Top with marsh­mal­lows, scat­ter with cran­ber­ries, orange and macadamia nuts and dust with co­coa to serve. Cake will keep re­frig­er­ated in an air­tight con­tainer for 3 days.

Note Can­died orange peel is avail­able from The Es­sen­tial In­gre­di­ent and se­lect del­i­catessens.

Rocky-road and car­rot cup­cakes Cake stand, server and Cham­pagne flute from Salt & Pep­per. Gold plat­ter, tall gold can­dle­hold­ers and chair from West Elm. Small gold-rimmed can­dle­holder (left) from The Bay Tree. Table­cloth (used through­out) from Hale Mer­can­tile Co.All other props stylist’s own. Stock­ists p168.

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