CHOCOLATE,CARAMEL&MALT
CHEESECAKE (COVER RECIPE)
SERVES 10-12
Begin this recipe 1 day ahead.
500g malt biscuits
200g unsalted butter, melted, cooled
800gcream cheese, at room
temperature, chopped
1cup(220g)caster sugar
1 tbs cornflour
3eggs
250gjar dulce de leche
200g dark (70%) chocolate, melted,
cooled
(^1) / 2 cup (60g) malted milk powder
1 cup (250ml) pure (thin) cream
CHOCOLATE GANACHE
100g dark (70%) chocolate, chopped
(^1) / 3 cup (80ml) thickened cream
Preheat oven to 150°C. Grease base and
side of a 22cm round springform cake pan.
Placebiscuits in a food processor and
pulsetofinecrumbs.Addbutterandpulse
untilcombined.Pressintothebaseand
side of prepared pan. Chill until needed.
Placecreamcheeseincleanedfood
processorand whiz until smooth.
Addsugar,cornflourandeggs,and
whizuntilwellcombined.Transferhalf
the cream cheese mixture to a bowl.
Adddulcedelechetoremaining
creamcheesemixtureandwhizto
combine. Pour caramel mixture
overcheesecakebaseandbake
for 50 minutes or until top is just set.
Meanwhile, combine remaining cream
cheesemixturewithmeltedchocolate,
malted milk powder and cream, and stir
tocombine.After50minutes,remove
part-baked cake from oven and gently
pour the chocolate mixture over the
caramelmixture.Returntoovenand
bakeforafurther1houroruntilsetat
theedgeswithagentlewobbleinthe
centre.Turnofftheovenand,withthe
doorslightlyajar,leavethecaketocool
completely in the oven (this will take at
least 3 hours).
Whencakeiscooled,chillforatleast
4 hours or overnight until cold and firm.
Whenreadytoserve,releasecakefrom
pan, transfer to a serving plate or cake
standandreturntothefridgewhile you
makethe chocolate ganache.
For the ganache, place ingredients in
aheatproofbowlsetoverasaucepan
of gently simmering water (don’t let the
bowl touch the water). Stir occasionally
untilmeltedandsmooth,thencool
completely. Pour over the cake and
chill for 30 minutes to softly set
before serving.
CHOCOLATE, PEAR, GINGER &
COCONUT CAKES
MAKES 4
200g unsalted butter, chopped,
softened
1firmlypackedcup(250g)brown
sugar, plus extra^1 / 2 cup (125g)
150gcaster sugar
4 eggs
(^1) / 2 cup(120g)sourcream,
at room temperature
60ggood-qualitycocoa,sifted
50g desiccated coconut
2 cups (300g) self-raising flour
3 tsp ground ginger
(^1) / 4 cup (50g) crystallised ginger,
finely chopped
100gdark (70%) chocolate, melted,
cooled
2beurreboscpears
Pinchground cinnamon
Cocoa nibs, to serve
CHOCOLATE BUTTERCREAM ICING
200g unsalted butter, softened
1cup(120g)pureicingsugar,sifted
50ggood-qualitycocoa,sifted
(^1) / 2 tsp ground ginger
Preheat oven to 160°C. Grease four
8-10cmcakepansandlinebasesand
sideswithbakingpaper.Placebutterand
sugars in a stand mixer fitted with the
paddle attachment and beat until thick
andpale.Addeggs,1atatime,beating
well after each addition. Beat in sour
cream, then fold in cocoa, coconut, flour,
ground ginger, crystallised ginger and
chocolateuntil combined.
Divide batter among cake pans and
smoothsurfaceofeachwiththebackof
aspoon.Placecakesonabakingtray
andbakefor1hour10minutesoruntil
askewerinsertedinthecentreofacake
comesout clean. Cool completely.
Tomakethepearjam,peelandcore
the pears, then cut into quarters. Place in
“WHEN MAKING CHOCOLATE DESSERTS,
ALWAYS USE THE BEST-QUALITY CHOCOLATE
YOU CAN AFFORD.AHIGHAMOUNTOF
COCOALEAVESYOUWITHAWONDERFUL
DEPTHOFFLAVOUR,SOSPLASH OUT
ONTHEGOODSTUFFFOR THESE
SPECIAL-OCCASION DESSERTS.”
Phoebe Wood, Food Director @phoeberosewood