Sugar, spice and everything nice! We’ve spun our favourites into trendy new desserts for you to share and savour.
Tiramisu chocolate cupcakes
Makes 8 – 10 large cupcakes
Total time 1 hour
Ingredients
For the cupcakes
1 box (500g) chocolate cake mix
For the syrup
1 ½ cups brown sugar
½ cup water
2/3 cup espresso
2/3 cup medium cream sherry
For the icing
2 egg yolks
2/3 cup castor sugar
1 tub (230g) full-fat cream cheese
1 tub (250g) full-fat mascarpone
1 tsp vanilla essence
Cocoa powder, for dusting
Method
- Prepare chocolate cake batter according to package instructions.
- Scoop batter into two large 6-cup muffin tins or one regular 12-cup muffin tin, filling each cup ¾ of the way. Bake as indicated. Cool completely.
- For the syrup, place ingredients in a saucepan over medium heat and stir until sugar dissolves.
- Bring to the boil and reduce for 3-4 minutes until thickened. Remove from heat and set aside to cool.
- Combine icing ingredients and beat together until smooth and light.
- Using a sharp knife, cut a hole out the centre of each cupcake.
- Top up each hole with syrup, then top with a swirl of icing.
- Finish cupcakes with a dusting of cocoa powder and drizzle with remaining syrup before serving.
Chef’s tip
For a non-alcoholic version, use orange juice or pouring cream. For the cream, stir through after you’ve removed the pot from the heat.
Salted caramel chocolate tart
Serves 8
Total time 1 hour, plus refrigeration
Ingredients
For the base
2 boxes (200g each) Romany Creams or other chocolate biscuits
1/3 cup melted butter
For the caramel filling
1 cup sugar
½ cup water
1/3 cup cream
¼ cup butter
Coarse sea salt
For the topping
2 extra-large eggs, separated
200g dark chocolate, melted
¾ cup cream
2 Tbsp castor sugar
Method
- Grease a 25cm loose-bottomed tart tin.
- Add biscuits to a food processor and pulse to a fine crumb.
- Stir through melted butter.
- Press mixture into tin, spreading evenly over the base and up the sides. Refrigerate to set. 5. For the filling, heat sugar and water in a saucepan, stirring until dissolved.
- Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
- Remove from heat and quickly whisk through cream and butter. Set aside to cool.
- Pour caramel into tart shell and set aside to cool until set. Sprinkle with sea salt.
- For the topping, beat egg yolks and melted chocolate together.
- In a separate bowl, whip cream to form stiff peaks. Add sugar and beat until glossy and thick.
- Add whipped cream in batches to melted chocolate mixture and fold through until incorporated.
- Pour over caramel layer and smooth over with a spatula.
- Refrigerate for 4 hours before serving.
White chocolate honeycomb chunks
Makes 10 large chunks
Total time 45 minutes
Ingredients
3 slabs (80g each) white chocolate
2 cups castor sugar
1 cup water
¼ cup honey
1 Tbsp bicarbonate of soda
Method
- Melt 2 slabs of white chocolate over a double boiler.
- Add biscuits to a food processor and pulse to a fi ne crumb. Stir through melted butter.
- Press mixture into tart tin, spreading evenly over the base and up the sides. Refrigerate to set.
- For the filling, heat sugar and water in a saucepan, stirring until dissolved.
- Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
- Stir until sugar dissolves, then boil until mixture turns amber gold (if any crystals start to form, dip a pastry brush in some water and brush the sides of the pot).
- Turn off heat, add bicarbonate of soda and whisk quickly to combine. The mixture will bubble up.
- Carefully pour into lined tray and set for about 20 minutes, then break honeycomb into chunks.
- Melt remaining white chocolate over a double boiler.
- Dip one side of each chunk into melted chocolate and place chocolate-side down on the bubble wrap chocolate.
- Set for 15-20 minutes and peel off bubble wrap before serving.
Chef’s tip
Once you’ve added the bicarbonate of soda, ensure its properly combined but do not overmix as this will result in a deflated honeycomb.
One-bowl spiced banana bundt cake
Serves 6 – 8
Total time 1 hour 10 minutes
Ingredients
For the cake
5 overripe bananas
4 eggs
1 can (385g) condensed milk
½ cup melted butter
1 tsp vanilla essence
2½ cups self-raising flour, sifted
½ tsp mixed spice
½ tsp ground ginger
1 tsp ground cinnamon
For the butterscotch caramel
1 cup sugar
¼ cup water
¼ cup cream
¼ cup butter
Pinch of cinnamon
Method
- Preheat oven to 180°C.
- Spray a 23cm Bundt tin (or ring tin) with non-stick spray, then coat with a little flour (this should prevent sticking).
- Place bananas in a bowl and mash well using a fork.
- Add eggs, condensed milk, butter and vanilla essence. Beat thoroughly to combine.
- Sift flour and spices over the wet ingredients and stir well to combine into a batter.
- Pour into the greased tin and bake for 30-35 minutes until a skewer inserted in the side comes out clean.
- Cool in the tin for 10-15 minutes. Invert cake onto a wire rack and tap the top of the tin gently to release.
- For the caramel, combine sugar and water in a pot.
- Heat gently and stir sugar until completely dissolved, then turn heat up high.
- Boil for 8-15 minutes without stirring until mixture turns amber in colour.
- Carefully add butter and cream and swirl pot to combine. The mixture will expand up. 12. Reduce heat to low and stir to combine.
- Add a pinch of cinnamon, then set aside to cool.
- Pour caramel over hot cake and serve.
Chef’s tip
If your bananas are still a bit underripe, simply place them (skins on) on a lined baking tray and cook for 10 minutes at 150°C, until the skins are black. Remove using oven gloves and carefully scoop out the flesh to use in your cake.
Crème brûleé milk tart
Serves 8
Total time 2 hours
Ingredients
For the shortcrust pastry
2 ½ cups cake flour, sifted
Pinch of salt
250g ice-cold butter, cut into small cubes
2 large egg yolks
1 tsp lemon juice
For the filling
2 cups milk
1 stick cinnamon
3cm strip orange peel (optional)
5 eggs, separated
1¼ cups castor sugar
1/3 cup cornflour
¼ cup flour
3 Tbsp butter
2 tsp vanilla essence
Granulated sugar, for topping
Method
- Preheat oven to 190°C and grease a 23cm loose-bottomed tart tin.
- For the pastry, place flour, salt and butter in a food processor. Pulse until it resembles breadcrumbs.
- Add egg yolks and lemon juice. Pulse until a dough forms.
- Remove dough and shape into a flat disc. Cover with clingfilm and refrigerate for about 20 minutes.
- Roll pastry out into a large thin disk just bigger than your tin. Press pastry into base and up the sides using your fingertips. Chill in the fridge for another 10 minutes.
- Bake tart for 15 minutes, then set aside to cool.
- For the filling, heat milk, cinnamon and orange peel in a pot until steaming.
- Beat egg yolks and ¾ cup sugar in a bowl until thickened.
- Mix both flour and cornflour with a little water to make a thin paste, then mix into the egg.
- Temper egg mixture by slowly adding hot milk in a thin, steady stream while whisking. 11. Transfer mixture to the pot and simmer while whisking for 5 minutes.
- Remove from heat and mix in butter and vanilla. Set aside to cool.
- Reduce oven to 180°C.
- Whisk two egg whites to stiff peaks, then add sugar in ½ cup intervals. Beat until sugar has dissolved and mixture is glossy.
- Fold egg white through cooled custard and pour into cooled tart case.
- Bake for 30-35 minutes, until the edges are set and the middle is slightly wobbly. Cool completely.
- Scatter with granulated sugar and caramelise using a kitchen blow torch until golden. Serve immediately.
Recipes: Fresh Living Magazine
Photography: Fresh Living Magazine