11

Rocky-road cake

SERVES 12 // PREP TIME 30 MINS // COOK 20 MINS 

PLUS COOLING, SETTING

This cake ris on the classic rocky-road play of textures with fudgy ganache, an extra-soft flourless

cake, spongy marshmallow, dried cranberries, and roasted macadamia nuts for crunch.

360 gm dark chocolate

(70% cocoa solids)

80 gm butter, diced

370 gm eggwhite (about

12 large eggs)

130 gm caster sugar

6 large egg yolks

Dried cranberries, sliced

candied orange peel (see

note), roasted macadamia

nuts and Dutch-process

cocoa, to serve

MARSHMALLOW

75 gm eggwhite (about

3 small eggs)

175 gm caster sugar

Scraped seeds of

½ vanilla bean

80 ml (˜⁄š cup) rosewater

1½ tbsp liquid glucose

5½ titanium-strength gelatine

leaves, soaked in cold water

(5 minutes) and strained

MILKœCHOCOLATE GANACHE

525 gm milk chocolate,

finely chopped

180 ml (Ÿ⁄¡ cup) pouring cream

60 gm honey

45 gm butter, diced

1 Grease an oven tray and

line it with baking paper. For

marshmallow, place eggwhite

in an electric mixer. Place sugar,

vanilla, rosewater, glucose and

2 tbsp water in a small saucepan

and bring to the boil. Once

syrup reaches 118°C on a sugar

thermometer, begin whisking

eggwhite. Continue boiling syrup

until it reaches 125°C, then

immediately remove from heat,

stir in gelatine and, with the

motor running, pour syrup into

eggwhite in a steady stream

down the side of bowl. Whisk

until firm, thick, glossy and cool

to touch. With a piping bag fitted

with a 1cm plain nozzle, pipe

large teardrops onto prepared

tray. Refrigerate until set (1 hour).

2 Preheat oven to 150°C.

Grease two 20cm square cake

tins and line them with baking

paper. Combine chocolate and

butter in a heatproof bowl over

a saucepan of simmering water

(don’t let bowl touch water) and

stir until melted and smooth.

Whisk eggwhite and sugar

in an electric mixer until a

silky, pearly meringue, transfer

a fifth of the meringue to a

large bowl, add egg yolks

and whisk to combine, then

fold yolk mixture into chocolate

mixture until smooth. Fold in

remaining meringue, then divide

batter evenly between prepared

Rocky-road

cake

Rocky-road and carrot

cupcakes Cake stand,

server and Champagne

flute from Salt & Pepper.

Gold platter, tall gold

candleholders and

chair from West Elm.

Small gold-rimmed

candleholder (left) from

The Bay Tree. Tablecloth

(used throughout) from

Hale Mercantile Co.

All other props stylist’s

own. Stockists p168.

124 GOURMET TRAVELLER