4

Mini white chocolate bundts with

bitter chocolate glaze

MAKES 6 // PREP 15 MINS // COOK 40 MINS (PLUS COOLING)

White chocolate can be cloyingly sweet, so it’s important to temper

the sweetness. Here, a bitter chocolate glaze does the trick.

150 gm couverture white

chocolate, finely chopped

125 ml (½ cup) milk

100 gm caster sugar

80 gm butter, diced

150 gm (1 cup) plain flour

¾ tsp baking powder

1 egg

Finely chopped chocolate,

to serve

BITTER CHOCOLATE GLAZE

220 gm (1 cup) caster sugar

160 gm dark chocolate

(70% cocoa solids),

finely chopped

1 tbsp espresso-strength

cofee

1 Preheat oven to 180°C and

butter and flour six 150ml mini

bundt tins or small cake tins.

Combine white chocolate, milk,

sugar and butter in a saucepan

and stir over medium heat until

smooth. Remove from heat,

sift in flour and baking powder,

whisk until smooth, then whisk

in egg. Divide mixture among

tins and bake until risen and

pale gold (25-30 minutes).

Turn out onto a wire rack to cool.

2 For chocolate glaze, stir sugar

and 60ml water in a saucepan

over medium-high heat until

sugar dissolves. Bring to the boil

and cook without stirring until

dark caramel (5-6 minutes), then

remove from heat and add

100ml water (careful, caramel

may spit). Return to heat, add

chocolate and cofee, stir until

smooth, then cool. Drizzle glaze

over cakes, stand until set and

top with chopped chocolate.

Black and white cheesecake Pictured p99.

SERVES 8-10 // PREP TIME 45 MINS // COOK 1 ½ HOURS (PLUS COOLING)

Dutch-process cocoa,

to serve

CHOCOLATE CRUMB CRUST

250 gm digestive biscuits,

coarsely crumbled

30 gm caster sugar

30 Dutch-process cocoa, sifted

125 gm melted butter

WHITE CHOCOLATE FILLING

375 gm cream cheese, at room

temperature

150 gm mascarpone

250 gm white chocolate, melted

3 eggs

DARK CHOCOLATE FILLING

375 gm cream cheese, at room

temperature

150 gm mascarpone

55 gm (¼ cup) caster sugar

200 gm dark chocolate

(70% cocoa solids), melted

3 eggs

1 Preheat oven to 160°C, butter

a 21cm-diameter springform

cake tin and line the base with

baking paper. For chocolate

crumb crust, blitz biscuits, sugar,

cocoa and a good pinch of salt

in a food processor to fine

crumbs. Add butter, process to

combine, then press evenly into

the base of prepared tin. Bake

until dry (8-10 minutes), then

cool to room temperature.

2 For white chocolate filling,

beat cream cheese and

mascarpone in an electric mixer,

scraping sides occasionally, until

very smooth. Beat in chocolate,

then add eggs one at a time,

beating well after each addition.

Spread mixture over base,

smooth top and place in the

freezer to firm up while you

make the dark chocolate filling.

3 For dark chocolate filling, beat

cream cheese, mascarpone and

sugar in an electric mixer,

scraping sides occasionally, until

smooth. Beat in chocolate, then

add eggs one at a time, beating

well after each addition. Spread

mixture over white chocolate

filling, smooth top and bake

until set with a slight wobble

(1-1¼ hours). Cool to room

temperature, then chill until

completely cooled. Dust with

cocoa and serve.

102 GOURMET TRAVELLER