asaucepanwithextra^1 / 2 cup (125g) brown
sugar, cinnamon and^1 / 2 cup (125ml) water
overmedium-lowheat.Bringtoasimmer
and cook for 25-30 minutes or until very
tender. Allow pear to cool in the syrup,
thenmashwithafork.
Fortheicing,placebutterandsugarin
thebowlofastandmixerfittedwiththe
paddle attachment and beat until pale
andfluffy.Addcocoaandginger, and
beatuntilwellcombined.
Tr im tops of cooled c akes using a
largeserratedknife,thendividecakesin
halfhorizontally.Spreadaheapedtbsof
icing over the bottom half of each cake
andtopwith2tbspearjam.Topwith
tophalvesofcakesandspreadremaining
icingallovercakes,usingapalette
knifetocreatea‘nakedcake’effect
by scraping back some of the icing
so the cake is visible. Scatter with
cocoa nibs to serve.
CHOCOLATE HAZELNUT
ICE CREAM AFFOGATO
MAKES 1.2L ICE CREAM
Beginthisrecipe1dayahead.You will
need an ice cream machine.
8eggyolks
1 cup(220g)castersugar
40g good-quality cocoa
4cups(1L)thickenedcream
50gliquid glucose
Espresso and Frangelico, to serve
Whiskeggyolksandcastersugarin
abowluntilpale.Placecocoa,cream
andglucoseinamediumsaucepanover
medium-low heat. Stir until combined and
glucose is dissolved. Bring to just below
boiling point, then remove from heat
and gradually pour over the egg mixture,
whiskingconstantly.
Return egg mixture to a clean saucepan
and cook, stirring with a wooden spoon,
for7-8minutesor untilthickenoughto
coatthebackofspoon.Transfertoa
clean bowl, cool to room temperature,
then cover surface directly with plastic
wrap.Chillfor2hoursorovernight,then
churninanicecreammachineaccording
to manufacturer’s instructions. Transfer to
aloafpanandfreezefor6hoursoruntil
frozen. To assemble, place large scoops
of ice cream in glasses and top with
espresso and Frangelico.PRUNE,WHISKY&DARK
CHOCOLATE PUDDING
SERVES 10150g pitted prunes, finely chopped
(weusedWoolworthsMacro)
1 cup (220g) caster sugar(^1) / 2 cup (125ml) whisky
100gunsalted butter, melted, cooled,
plus extra to grease
5eggs
2 tsp vanilla bean paste
600ml thickened cream
3 x 400g brioche loaves, cut into
2cm-thickslices
200gdark (70%) chocolate, chopped
2 tbs demerara sugar
1 tbs good-quality cocoa, to dust
Good-qualitystore-bought custard,
to serve
Placeprunesand110gcastersugarina
bowl and cover with whisky. Set aside to
maceratefor30minutes.
Preheat oven to 150°C. Liberally
grease a 24cm round springform cake
panwithextrabutter.Wrapbaseand
sideofcakepanin3layers of foil.
Whiskeggs, vanilla,
cream and remaining
110 g c a s t e r s u g a r
together in a
bowl to combine.
Arrange half
the brioche in base of prepared pan.
Pour over melted butter and 1^1 / 2 cups
(375ml) cream mixture. Top with prune
mixture (including whisky), and scatter
with chocolate, then top with remaining
brioche. Pour over remaining cream
mixtureandstandtosoakfor30minutes.
Placecakepaninadeeproastingpan.
Halffillroastingpanwithboilingwater
(the foil will stop water from entering the
cakepan).Bakefor1hour25minutesto
set the custard, then remove from oven
andscattertopwithdemerarasugar.
Increaseovento180°Candbakefor
afurther10minutesoruntilsugaris
caramelised.Restfor20minutesbefore
serving(orstandandserveatroom
temperature).Dustwithcocoaand
serve drizzled with custard.
CHOCOLATE FUDGE PECAN PIE
SERVES 12
Begin this recipe 1 day ahead.
2cups(300g)plainflour
50g good-quality cocoa
(^1) / 4 cup (55g) caster sugar
200gunsalted butter, chopped, chilled
2 tsp apple cider vinegar
Vanilla ice cream, to serve
PECAN CHOCOLATE FILLING
4largeeggs,atroomtemperature
(^3) / 4 cup(175g)liquidglucose
(^1) / 3 cup (80ml) treacle
(^1) / 3 cup (80ml) maple syrup
(^1) / 2 cup (110g) caster sugar
1 tbs vanilla bean paste
(^1) / 4 cup (35g) cornflour
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