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tETE ATIME HE AVENWWW.FOODHEAVENMAG.COM OCTOBER baking heaven 71
Coconut butter cups
MAKES 12
200g (7oz) good quality
dark chocolate (85% cocoa solids)
12 tbsp coconut butter, softened
sea salt flakes
1 Line a 12-hole cupcake tin with
cupcake cases.
2 Melt the dark chocolate in a small
bowl over a pan of simmering water.
Spoon a tablespoon of the melted
chocolate into each cupcake case, then
transfer to the fridge for 15 minutes or
so to harden.
3 Once the first layer has set, spoon
over a tablespoon of softened coconut
but ter into each, before covering with
the remaining melted chocolate and a
pinch of sea salt to finish. Store in the
fridge for 1 hour to set.
Cappuccino
cheesecake brownies
YOU WILL NEED
For the coffee brownies
2 free-range eggs
1 tsp instant coffee granules
125g (4½oz) demerara sugar
100g (3½oz) melted margarine or
butter
250g (9oz) plain flour
½ tsp baking powder
½ tsp salt
75g (2¾oz) chopped walnuts
For the cheesecake layer
80g (3oz) butter
80g (3oz) cream cheese
150g (5½oz) icing sugar
For the chocolate glaze
100g (3½oz) dark chocolate
40g (1½oz) butter
1 tsp milk
1 tsp golden syrup
1 Preheat the oven to 170°C/Gas
Mark 3.
2 Crack the eggs into a large mixing
bowl and whisk briefly. Add the sugar
and coffee granules to the egg, whisk
again and set aside for 10 minutes to
allow the granules to dissolve.
3 Meanwhile, line a Tala Performance
Quarter Baking Tray with non-stick
baking paper.
4 Place the butter or margarine into a
small microwave-proof bowl and
microwave until melted. Whisk the
but ter into the egg mix ture, then fold in
the flour, baking powder and salt. Fold in
the chopped walnuts.
5 Pour the mixture into the baking tray
and bake for around 20-25 minutes until
the mixture is still moist, but starting to
turn a deeper shade of brown around
the edges. Allow the brownie to cool in
the tin on a cooling rack.
6 Prepare the cheesecake layer by
creaming the softened butter with the
icing sugar, then loosening the mixture
by folding in the cream cheese. Set
aside the mixture until the brownie layer
is completely cool.
7 Remove the brownie from the baking
tray and, using a round-ended palette
knife, smooth the cheese mixture evenly
across the top. Chill for at least 1 hour.8 Prepare the chocolate glaze next by
placing all the ingredients into a small
saucepan and heating over a very low
flame, stirring all the while until the glaze
is smooth, glossy and lump free.
9 Allow the glaze to cool slightly before
spreading over the top of the cheese
layer with the same, cleaned, round-
ended palette knife.
10 Chill briefly, until the glaze sets
slightly, then cut into squares with a
very sharp knife, wiping the knife
bet ween each cut, to keep the slices
looking perfectly crisp and clean.