Who – August 24, 2019

INGREDIENTS

200gblockdarkchocolate,

chopped

150gunsaltedbutter,

chopped

2 tblspscocoapowder

2⁄ 3 cupbrownsugar,

firmlypacked

3 eggs,lightlybeaten

1⁄ 3 cuphazelnutmeal

1⁄ 3 cupself-raisingflour

Vanillaice-cream

andchoppedroasted

hazelnuts,toserve

CHOCOLATESAUCE

½cupsourcream

200gblockdarkchocolate,

chopped

½cupthickenedcream

INGREDIENTS METHOD

METHOD

1½kgbrushed

potatoes

1⁄ 3 cupchopped

freshparsley

¼cupchopped

freshdill

3 dillpickles

(100g),

thinlysliced

DRESSING

½cupsour

cream

1⁄ 3 cup

whole-egg

mayonnaise

1 tblsp

horseradish

cream

1 tblsp

wholegrain

mustard

1 tblsp lemon

juice

1

Peel potatoes. Cut crossways into 1cm thick

slices. Place in a stockpot. Cover with cold

water. Bring to boil. Boil, uncovered, for about

8 to 10 minutes, or until tender. Drain. Transfer

to a large bowl. Cool to room temperature.

2

To make dressing, place all ingredients in

a medium jug. Season with salt and

pepper. Mix well.

3

Add dressing to potatoes with parsley, dill

and pickles. Gently toss to combine. Serve.

1

Grease a 6-hole Texas muffin pan

(¾-cup capacity). Line bases with

baking paper.

2

Combine chocolate and butter in a

large, heatproof bowl. Sit bowl

overa large saucepan of simmering

water. Stir until melted. Remove. Stir in

sifted cocoa. Stand for 10 minutes.

3

Whisk sugar, eggs and hazelnut

meal into chocolate mixture until

smooth. Whisk in flour.

4

Divide evenly among pan holes.

Cover pan with a sheet of greased

baking paper. Then wrap tightly in foil.

5

Cook in a moderately slow oven

(160C) for about 30 to 35 minutes,

or until a skewer inserted into the

centre of puddings comes out clean.

Remove. Stand in pan for 10 minutes.

6

Meanwhile, make sauce. Place

chocolate and cream in a

heatproof bowl sitting over a

saucepan of simmering water. Stir

until melted. Remove bowl.

7

Discard foil and paper from muffin

pan. Run a palette knife around

sides of puddings to loosen. Lift out

puddings and invert onto serving

plates.

8

Drizzle warm sauce over warm

puddings and ice- cream. Sprinkle

with hazelnuts.

German Potato Salad

SERVES 6, PREP 20 MINS, COOK 10 MINS

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CLEOMUNNS

WHOArtDirector

Wine

RED WINE 101 Notes

PHOTOTS: BEN DEARNLEY; FOOD STYLING: JANELLE BLOOM

b o w s s b

Hazelnut Puddings

with Chocolate Sauce

SERVES 6, PREP 20 MINS, COOK 10 MINS

g

Who l 67