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CAKE 8 large eggs, separated • 31 /2 cups (525 g) confectioners’ (icing) sugar • 1 cup (150 g) allpurpose (plain) flour • 2 tablespoons milk • Pinch of salt
BUTTERCREAM 10 ounces (300 g) bittersweet chocolate, melted • 11 /4 cups (300 g) butter, softened • 2 large egg yolks • 2 tablespoons espresso coffee • 1 teaspoon vanilla extract • 1 /2 cup (75 g) confectioners’ (icing) sugar
TOPPING 3/4 cup (150 g) sugar • 2 tablespoons water • 1 cup (100 g) coarsely grated dark chocolate • 16 whole hazelnuts
SERVES 4–6 PREPARATION 15 MINUTES COOKING 5–10 MINUTES
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in the sifted confectioners’ sugar. 4. Divide into eight portions. Place one of the cakes on a serving plate. Spread with one portion of buttercream. Repeat to create six layers. Sset the remaining cake aside. Spread the remaining buttercream over the top and sides of the cake. Mark ten wedges on the cake using a knife. 5. Press the grated chocolate around the edge of the cake. Chill. TOPPING 6. Heat the sugar and water in a pan over medium until the sugar dissolves. Boil for 3 minutes, until deep caramel. Spread over the cake in an even layer. Cut into ten wedges. Arrange on the cake, using a p n o hazelnut to prop up each one s ge a slightly so they sit on an angle. us sa ry Slice and serve. er g
CAKE 1. Preheat the oven to 350°F (180°C/gas 4). Grease and line seven 9inch (23-cm) springform pans with parchment paper. 2. Beat the egg yolks and 3 cups of confectioners’ sugar in a bowl until pale and thick, 5–10 minutes. Sift in the flour. Add the milk, beating to combine. 3. Beat the egg whites and salt in a bowl until soft peaks form. Gradually beat in the remaining sugar until firm glossy peaks form. Fold in the egg whites. Divide the batter into seven portions. Spoon into each pan. 4. Bake for 5–7 minutes, until springy. Invert onto a rack, peel off the paper and let cool. BUTTERCREAM 3. Beat the butter in a bowl until pale and creamy. Add the egg yolks, coffee, and vanilla and beat to combine. Pour in the chocolate and beat to combine. Fold
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CAKE 3 cups (450 g) all-purpose (plain) flour • 2 teaspoons baking powder • 1 teaspoon baking soda (bicarbonate of soda) • 1 /4 teaspoon salt • 1 cup (250 g) butter, softened • 11 /2 cups (300 g) firmly packed brown sugar • 2 teaspoons vanilla extract • 5 large eggs, separated • 1 cup (250 ml) milk
HAZELNUT BUTTERCREAM 11 /4 cups (300 ml) milk • 2 ounces (60 g) milk chocolate, chopped • 2 tablespoons cornstarch (cornflour) • 2 large egg yolks • 1 /2 cup (50 g) sugar • 2 tablespoons hazelnut liqueur • 1 cup (100 g) finely ground hazelnuts + extra, to garnish • 1 cup (250 g) butter • 3/4 cup (120 g) confectioners’ sugar SERVES 10–12 PREPARATION 45 MINUTES COOKING 35–45 MINUTES
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BUTTERCREAM 5. Heat 1 cup of milk in a pan, add the chocolate, and stir until melted. Set aside. 6. Whisk the cornstarch in a bowl with the remaining milk, egg yolks, and sugar. Beat into the chocolate milk. Return to the heat and whisk until it comes to a boil. Remove from the heat. Whisk briskly, making sure no lumps form. Stir in the liqueur and nuts. 7. Beat the butter in a bowl until smooth. Beat in the sugar, and chocolate mixture. 8. Cut the cake in half horizontally. Place the bottom on a serving plate and spread with butter-cream. Cover with the other half. 9. Spread the top and sides with buttercream. Pipe on rosettes and top with a hazelnut. g
CAKE 1. Preheat the oven to 350°F (180°C/gas 4). Lightly grease two 9-inch (23-cm) springform pans. 2. Combine the flour, baking powder, baking soda, and salt in a bowl. 3. Beat the butter, brown sugar, and vanilla in a bowl until creamy. Beat in the egg yolks one at a time. With mixer on low, beat in the dry ingredients and milk. With mixer on high, beat the egg whites in a large bowl until stiff peaks form. Fold into the batter. 4. Spoon the batter into the prepared pans. Bake for 35–45 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 15 minutes. Turn out onto a rack and let cool completely.
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hazelnut layer cake with nutty buttercream
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CRUST 2 cups (250 g) graham cracker or digestive biscuit crumbs • 1 /2 cup (120 g) butter, melted
FILLING 2 teaspoons unflavored powdered gelatin • 2 tablespoons water • 11 /2 cups (375 g) mascarpone cheese • 1 /3 cup (50 g) confectioners’ (icing) sugar + 3 tablespoons • 1 teaspoon vanilla bean paste • 2 tablespoons freshly squeezed lemon juice • 1 cup (250 ml) light (single) cream • 2 cups (300 g) fresh strawberries, sliced • 1 /4 cup (60 ml) water • 2 tablespoons strawberry liqueur • 1 tablespoon cornstarch (cornflour) SERVES 10 PREPARATION 30 MINUTES + 7 HOURS TO CHILL COOKING 60-70 MINUTES
strawberries over the crust. Pour the filling over the top and chill in the refrigerator for 3 hours, until firm. 5. Place the remaining strawberries and sugar in a food processor and blend until puréed. Strain through a fine mesh into a small saucepan and pour in the water. Blend the liqueur and cornstarch in a small bowl and add to the purée. Stir over low heat until the it coats the back of a spoon. Transfer to a small bowl and chill until cooled. 6. Place the strawberry purée over the cheesecake and chill for at least 4 hours. 7. Decorate with fresh berries, slice, and serve.
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CRUST 1. Combine the crumbs and butter in a small bowl. Press into the bottom of a 10-inch (25-cm) round springform pan. Chill in the refrigerator for 30 minutes. FILLING 2. Place the gelatin and water in a small heatproof bowl over a saucepan of barely simmering water, stirring occasionally until dissolved. 3. Place the mascarpone, 1⁄3 cup (50 g) confectioners’ sugar and vanilla until smooth and creamy. Add the lemon juice and gelatin and beat until combined. Beat the cream in a small bowl until soft peaks form. Fold into the cheese mixture. 4. Layer half the
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vanilla cheesecake with berry topping
Use strawberries, blueberries, blackberries,or raspberries to make the topping. d th is If you like
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1 (11 /2-pound/750-g) jar Morello cherries, in syrup • 3/4 cup (150 g) superfine (caster) sugar • 1 /3 cup (90 ml) Kirsch • 1 /4 cup (60 g) unsalted butter • 4 large eggs • 2/3 cup (100 g) all-purpose (plain) flour • 1 /3 cup (50 g) unsweetened cocoa powder • 21 /2 cups (625 ml) heavy (double) cream • 2 tablespoons confectioners’ (icing) sugar • 1 teaspoon vanilla extract (essence) • 4 ounces (120 g) good quality bittersweet dark chocolate, made into shavings using a vegetable peeler SERVES 10 PREPARATION 1 HOUR + 6–24 HOURS TO CHILL COOKING 20–25 MINUTES
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pan. 7. Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean. Leave in the pan for 10 minutes. Turn out onto a rack and let cool completely. Wrap in plastic wrap and chill for 4 hours, or overnight. 8. Cut the cake in half. Whip the cream, sugar and vanilla in a bowl. Drain the cherries, reserving the syrup. 9. Combine 1 cup of cream and the cherries in a bowl. Place a cake on a serving plate. Drizzle with one-third of the syrup. Spread with cherry cream. Drizzle another third of syrup over the remaining cake, and set on top of the cherry cream layer. Drizzle with the remaining syrup. 9. Spoon 1 cup of cream into a piping bag. Spread the remaining cream over the cake. Pipe ten rosettes around the top. p n o Press half the chocolate into the s ge a sides. Scatter the rest on top. us sa y Chill overnight. Slice rr he s rk and serve. da g
1. Preheat the oven to 350°F (180°C/gas 4). Grease a 9-inch (23-cm) springform pan. Line with parchment paper. 2. Strain the cherries, catching the juice in a small saucepan. Add 1/4 cup (50 g) of sugar and the Kirsch and stir over low heat until dissolved. Simmer for 5 minutes. 3. Set aside ten cherries. Combine the remaining cherries and the cherry Kirsch syrup in a bowl. Set aside. 4. Melt the butter in a saucepan, and keep warm. 5. Place the eggs and 1/2 cup (100 g) of sugar in a heatproof bowl and set over a saucepan of barely simmering water. Heat until lukewarm. Transfer to a bowl and whisk until very thick, 10–15 minutes. 6. Sift the flour and cocoa into a bowl. Sift a second time, in three batches, into the egg mixture and gently fold in. Pour in the melted butter. Pour the batter into the
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CAKE 8 large egg whites • 11/3 cups (200 g) confectioners’ (icing) sugar • 11/2 teaspoons finely grated lemon zest • 1/4 teaspoon cinnamon • 3 cups (300 g) ground almonds • 3/4 cup (120 g) all-purpose (plain) flour
BUTTERCREAM 11⁄4 cups (300 ml) milk • 31/2 ounces (100 g) dark chocolate, chopped • 2 tablespoons cornstarch (cornflour) • 2 large egg yolks • 1/2 cup (100 g) sugar • 2 tablespoons kirsch • 1 cup (100 g) finely ground almonds • 1 cup (250 g) butter • 3/4 cup (120 g) confectioners’ sugar
TOPPING 2 tablespoons apricot jam • 1 teaspoon water • 11/2 cups (200 g) confectioners’ (icing) sugar • 2 tablespoons kirsch • 2 ounces (60 g) dark chocolate, melted • 4 tablespoons toasted flaked almonds SERVES 10–12 PREPARATION 1 HOUR COOKING 10–14 MINUTES
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and almonds. 7. Beat the butter in a bowl until smooth. Beat in the confectioners’ sugar, and chocolate mixture. 8. Peel the paper off the cakes, reserving the best cake for the top. Sandwich four cakes with half the buttercream. Put the reserved cake, cut-side down, on top. TOPPING 9. Stir the jam with the water. Brush over the cake. 10. Mix the sugar and kirsch in a small bowl. Spread over the cake. 11. Spoon the chocolate into a pastry bag fitted with a small tip and pipe lines about 3⁄4 inch (2 cm) apart across the frosting before it sets. Drag a toothpick through the lines in the opposite direction. 12. Spread the p n o sides with buttercream and s ge a sprinkle with the almonds. us sa ry Slice and serve. er g
CAKE 1. Preheat the oven to 350°F (180°C/gas 4). Cut out 5 parchment circles to fit five 8-inch (20-cm) springform pans. 2. Beat the egg whites until soft peaks form. Beat in the confectioners’ sugar, lemon zest and cinnamon. 3. Fold in the almonds and flour. Divide the evenly among the pans. 4. Bake for 10–14 minutes until golden. Transfer on the paper to racks to cool. BUTTERCREAM 5. Heat 1 cup of milk in a pan, add the chocolate, and stir until melted. Set aside. 6. Whisk the cornstarch in a bowl with the remaining milk, egg yolks, and sugar. Beat into the chocolate milk. Return to the heat and whisk until it comes to a boil. Remove from the heat. Whisk briskly, making sure no lumps form. Stir in the kirsch
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TORTE 4 ounces (120 g) bittersweet chocolate, broken into pieces • 2/3 cup (150 g) unsalted butter, softened • 2/3 cup (100 g) confectioners’ sugar • 1 /2 teaspoon vanilla bean paste • 6 large eggs, separated • 3/4 cup (125 g) all-purpose flour • 1 /2 cup (100 g) superfine (caster) sugar • 2/3 cup (200 g) apricot jam
GLAZE 1 cup (200 g) sugar • 1⁄2 cup (120 ml) water • 5 ounces (150 g) bittersweet chocolate, melted SERVES 10–12 PREPARATION 50 MINUTES + 5–6 HOURS TO CHILL COOKING 50–60 MINUTES
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turn out onto a rack. 7. Let cool for 15 minutes, then peel off the paper. Place upside down in the pan and let cool. 8. Slice the cake horizontally. Warm the jam. Spread on the cake. Sandwich together and brush with the remaining jam. GLAZE 9. Bring the sugar and water to a boil in a small, heavy-based pan. Let bubble for 5–6 minutes, until the sugar has dissolved. Let cool a little. 10. Beat the chocolate into the sugar mixture until smooth and glossy. When cooled to body temperature, pour over the cake in one sweeping movement, turning the plate as you do so. Spread around the p n o sides with a palette knife. s ge a 10. Chill for 5–6 hours us sa ry before serving. er g
TORTE 1. Preheat the oven to 325°F (170°C/gas 3). Line the base of a 10inch (25-cm) springform pan with parchment paper. Brush the sides with melted butter and dust with flour. 2. Melt the chocolate in a double boiler over barely simmering water. Set aside to cool. 3. Beat the butter and confectioners’ sugar in a bowl until pale and creamy. Add the vanilla. Add the egg yolks one at a time, beating until just combined. Stir in the chocolate. 4. Beat the egg whites in a separate bowl, gradually adding the sugar until stiff and glossy. 5. Spoon into the chocolate mixture and fold in the flour. Spoon into the prepared pan. 6. Bake for 50–60 minutes, until springy to the touch. Let cool in the pan for 10 minutes, then
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CUSTARD 3 large egg yolks • 1 /3 cup (70 g) superfine (caster) sugar • 2 teaspoons vanilla extract • 1 /4 cup (30 g) all-purpose (plain) flour • 11 /2 cups (375 ml) milk
CAKE 1 cup (250 g) salted butter, softened + 1 tablespoon, melted • 3/4 cup (150 g) superfine (caster) sugar • 3 large eggs • 2 cups (300 g) all-purpose (plain) flour • 2 teaspoons baking powder • 1 /4 cup (60 ml) milk • 2 medium cooking apples, such as Granny Smith, cored and sliced SERVES 10 PREPARATION 40 MINUTES COOKING 60–75 MINUTES
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Sift the flour and baking powder into a bowl. Beat the 1 cup (250 g) of butter with the sugar in a bowl until pale and creamy. Add the eggs one at a time, beating until just combined after each addition. Gradually add the flour mixture alternating with the milk. 6. Spoon half the batter into the prepared pan. Pour the custard on top. Spread the remaining batter over the top to cover the layer of custard. 7. Press the apple slices into the cake in a circular fashion. Bake for 60–70, until a toothpick inserted into the center comes out clean. 8. Let cool completely in the pan. Slice and serve.
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CUSTARD 1. Beat the egg yolks, sugar, and vanilla in a bowl until pale and thick. Stir in the flour. 2. Heat the milk in a saucepan over low-medium heat until scalding. Pour the milk into the egg mixture, stirring until combined. Return to the pan and simmer over lowmedium heat, whisking constantly, until it comes to a boil. Continue whisking while simmering for 1 minute. Transfer to a bowl and let cool slightly. 3. Cover the custard with parchment paper. Chill for 30 minutes. CAKE 4. Preheat the oven to 325°F (170°C/gas 3). Grease an 8-inch (20cm) springform cake pan. Line with parchment paper. 5.
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apple cake with vanilla custard
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CAKE 1 cup (250 g) salted butter, softened 1 • 1 /4 cups (250 g) sugar • 4 large eggs • 11 /2 cups (225 g) all-purpose (plain) flour • 11⁄2 teaspoons baking powder • 3 tablespoons milk • 1 teaspoon vanilla extract • 2 tablespoons unsweetened cocoa powder
CHOCOLATE FROSTING 3 ounces (90 g) dark chocolate, coarsely chopped • 2tablespoons milk • 2 tablespoons butter • 1 cup (150 g) confectioners’ (icing) sugar• 2 tablespoons chopped nuts SERVES 4 PREPARATION 30 MINUTES + TIME FOR THE RICE COOKING 10 MINUTES
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then turn out onto a wire rack to cool completely. CHOCOLATE FROSTING 6. Cut Place the chocolate, milk, and butter in a heatproof bowl and set over a saucepan of barely simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally, until the chocolate and butter melt to make a smooth sauce. Remove from the heat and stir in the confectioners’ sugar to make a smooth frosting. 7. Spread the frosting over the top of the cooled cake. Sprinkle with the chopped nuts. Slice and serve.
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CAKE 1. Preheat the oven to 350°F (180°C/gas 4). Grease an 8-inch (20-cm) springform pan. Line the base with parchment paper. 2. Put all the ingredients except the cocoa and confectioners’ sugar into a food processor and process until smooth, 1–2 minutes. 3. Divide the mixture evenly between two bowls. Stir the cocoa into one of the bowls. 4. Put alternate spoonfuls of the chocolate and plain batters into the prepared pan, smoothing the top with the spoon. 5. Bake for 45–55 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes,
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frosted marble cake with chopped nut topping
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CAKE 11/2 cups (300 g) superfine (caster) sugar • 1 cup (250 g) salted butter, diced • 7 ounces (200 g) bittersweet dark chocolate, coarsely chopped • 1 cup (250 ml) milk • 1 tablespoon instant coffee granules • 12/3 cups (250 g) all-purpose (plain) flour • 1/4 cup (30 g) unsweetened cocoa powder • 1 teaspoon baking powder • 3 large eggs, lightly beaten • 1 teaspoon vanilla extract
DECORATION 10 ounces (300 g) bittersweet dark chocolate • 1/2 cup (120 ml) light (single) cream • 2 tablespoons salted butter SERVES 10–12 PREPARATION 1 HOUR COOKING 11/4 HOURS
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comes out with just a few moist crumbs sticking to it but no raw cake batter. Leave in the pan to cool completely. DECORATION 5. Combine the chocolate, cream, and butter in a heatproof bowl and set over a saucepan of barely simmering water. Stir occasionally, until the chocolate and butter melt to make a smooth sauce. Remove from the heat and set aside until cooled and thickened, about 15 minutes. 6. Spread the ganache evenly over the top and sides of the cake. Stand at room temperature for 1 hour, to set. 7. Slice and serve.
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CAKE 1. Preheat the oven to 300°F (150°C/gas 2). Lightly grease the base and sides of a 9-inch (23-cm) round cake pan. Line with parchment paper. 1. Combine the sugar, butter, chocolate, milk, and coffee in a medium saucepan over low heat, stirring occasionally, until the sugar dissolves and the chocolate melts. Transfer to a large bowl and set aside for 15 minutes to cool slightly. 3. Sift the flour, cocoa, and baking powder into a bowl. Add the eggs and vanilla and stir to combine. Spoon the batter into the prepared pan. 4. Bake for 11⁄4 hours, until a toothpick inserted into the center
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luscious chocolate layer cake
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