CHOCOLATESALTED
CARAMELCOOKIES
MAKES 15 LARGE COOKIES
INGREDIENTS
200gunsaltedbutter,melted and cooled
1 cuplightbrownsugar
¾cupwhite sugar
1 egg
1 eggyolk
2 tspvanillaextract
¼tspbakingpowder
½tspbakingsoda
1 tspwater
2 cupsplainflour
¼tsptablesalt
⅓cupcocoapowder
2 Tbspmilk
300g 70 percentdarkchocolate,chopped
⅔cupstore-boughtthickcaramel or dulce de leche
Sea salt flakes, for sprinkling
1 Preheatovento160°C.Line2 largebaking
trays with non-stick baking paper.
2 Placethebutterandboththesugarsinthe
bowlofanelectricmixerandbeatonmedium
speed for 6-8 minutes or until sandy in texture.
3 Addtheegg,extrayolkandvanilla,increase
thespeedtohighandbeat for 2 minutes or
until pale and creamy.
4 Placethebakingpowder,bakingsodaand
waterina smallbowlandmixtocombine.Add
thebakingpowdermixture,flour,tablesalt,
cocoa,milkandchocolatetothebuttermixture
and beat on low speed until just combined.
5 Workinginbatches,shape¼-cupportions
ofthedoughintoballsandplaceonthe trays,
allowing room to spread (see tip).
6 Bakefor18-20minutesoruntilgoldenbrown
andfirm.Coolontraysfor 10 minutes,before
transferringtowirerackstocoolcompletely.
Repeatwithremaining dough to make a total
of15 cookies.
7 Spreadcookieswiththe caramel and sprinkle
with sea salt to serve.
TIPThisrecipemakes 15 largecookies.If you’d
prefertomakeregular-sizedones,shape2-Tbsp
portionsofthedoughintoballsandplaceonthetrays,
allowing room to spread. Bake for 14-16 minutes.
CHOCOLATEPEPPERMINT
CARAMELS
MAKES 20INGREDIENTS
1¼cups(310ml)doublecream(tryLewisRoad
Creamerybrand;oruseregular cream)
2½cupswhitesugar
100gunsaltedbutter,chopped
2 tspvanillaextract
1 cup(350g)goldensyrup
½tsppeppermintextract
100g dark chocolate, melted1 Linea 20cmsquareslicetinwithnon-stick
bakingpaper.Placethecream,sugar,butter,
vanilla,goldensyrupandpeppermintina large
saucepanoverhighheatandbring to the boil,
stirring to dissolve the sugar.2 Reduceheattomediumandcook,without
stirring,for10-15minutesoruntiltemperature
reaches124°Cona sugarthermometer.Allow
tocoolfor5 minutes.Pourintothetinand
allowtoset,atroomtemperature, for 8 hours
or overnight until firm.3 Removefromtinanddrizzlewithchocolate.
Allow to set. Slice into pieces to serve (see tip).> TIPIf thecaramelis a littletoosofttocut,
refrigerate it for 10 minutes to firm it up slightly.•SALTEDDARKCHOCOLATE
LAYERCAKEWITHMILK
CHOCOLATE GANACHE
SERVES 8-10INGREDIENTS
2½cupsself-raisingflour,sifted
½cupcocoapowder,sifted
1½cupscaster sugar
4 eggs
1½cupsmilk
250gunsaltedbutter,melted
200gdarkchocolate,melted
2 tspvanillaextract
2 tspblackseasaltflakes(seenote)
QUICKMILKCHOCOLATE GANACHE
1 cup(240g)sourcream
400g milk chocolate, melted1 Preheatovento180°C. Line2 x 20cm
round cake tins with non-stick baking paper.2 Placetheflour,cocoa,sugar,eggs,milk,
butter,meltedchocolateandvanillaina
largebowlandwhiskuntilsmooth.Divide
betweentinsandbakefor40-45minutesor
untilcookedwhentestedwitha skewer.Cool
inthetinsfor 10 minutesbeforeturning out
onto wire racks to cool completely.3 Forganache,placesourcreamandmelted
chocolateina largebowl.Mixtocombine
and refrigerate for 10 minutes or until firm.4 Place1 ofthecakesona cakestandor
plate.Spreadwithhalftheganache.Topwith
theremainingcakeandganache. Sprinkle
with the salt to serve.> NOTENaturallycolouredwithcarbonor
charcoal,blackseasaltflakesadddramato
whateverthey’resprinkledon. You can find them
at specialty food stores.Smooth, glossy caramel, withits velvety
texture and mellow sweetness, gives its
golden crown to so many of ourbeloved
puddings and treats – not to mention
fudgy slices and crunchy toffees.
©ModernBaking:
Cakes,Cookiesand
EverythinginBetweenby
DonnaHay.Photography
byChrisCourt,Ben
Dearnley,William
Meppem,ConPoulosand
AnsonSmart.Published
by Fourth Estate.yhg| 123F