4

PREVIOUS PAGES

Layer cakeSalt &

Pepper plate from

Myer.Cheesecake

Large plate from

Mud Australia.

Napkin from Papaya.

Brownie cakesSide

plate (right) from

Studio Enti. All other

props stylist’s own.

Stockists p176.

Meringue cakeAll

props stylist’s own.

Little brownie cakes with fudge sauce

MAKES 8 // PREP TIME 20 MINS // COOK 35 MINS (PLUS COOLING)

These seemingly small cakes can easily be shared between two, depending on

your tolerance for richness. That said, diehard chocoholics will have no trouble

devouring the lot. Choose your audience – and portioning – accordingly.

190 gm butter, coarsely

chopped

190 gm dark chocolate

(60%-68% cocoa solids),

coarsely chopped

210 gm brown sugar

3 eggs

130 gm plain flour

40 gm Dutch-process cocoa

¼ tsp baking powder

90 gm (½ cup) coarsely

chopped milk chocolate

40 gm slivered or coarsely

chopped pistachio nuts,

plus extra finely chopped

to serve

Pistachio or vanilla

ice-cream, to serve

FUDGE SAUCE

150 gm caster sugar

170 gm dark chocolate

(54%-58% cocoa solids),

finely chopped

140 gm liquid glucose

20 gm Dutch-process

cocoa, sifted

20 gm butter, diced

1 Preheat oven to 180°C,

and butter and flour eight

10cm-diameter cake tins.

2 Melt butter and dark

chocolate in a bowl over a

saucepan of simmering water,

stirring occasionally, until

smooth (2-3 minutes). Remove

from heat, add sugar, then mix

in eggs one at a time, beating

well between each addition.

Sift flour, cocoa and baking

powder over mixture, add a

pinch of salt and stir until just

combined (don’t overwork the

mixture or the brownie will be

cakey). Stir in milk chocolate

and pistachio nuts, reserving a

little of each to scatter on top.

3 Divide among prepared

tins, smooth tops, scatter with

reserved milk chocolate and

slivers of pistachio nuts. Scatter

with a little sea salt and bake

until set around the edges but

still a little fudgy in the centre

(20-25 minutes; a skewer

inserted should withdraw with

just a little mixture on it). Cool

in tins.

4 For fudge sauce, stir sugar,

chocolate, glucose, cocoa,

butter, 1 tsp sea salt and 150ml

water in a saucepan over

medium-high heat until smooth,

bring to a simmer and cook

until sauce has a light syrup

consistency (3-4 minutes).

Cool briefly.

5 To serve, top cakes with

ice-cream, drizzle with warm

fudge sauce and sprinkle with

finely chopped pistachio nuts.

100 GOURMET TRAVELLER