Sweet

DECADENCE
Super-fast
self-saucing
pudding

Chocolate
COOKBOOK
85+ ULTRA-INDULGENT RECIPES FOR ALL OCCASIONS
CHOCOLATE HAS A SPECIAL ALLURE quite unlike any other food. Rich,
decadent, sweet, luxurious… it’s the everyday indulgence that’s guaranteed to
bring a spark of joy. It’s no surprise, then, that we’ve chosen to dedicate an entire
cookbook to chocolate in all its glorious forms. Inside, you’ll find its silky smooth
stylings in tempting biscuits and cookies, pillowy buns, moreish slices, creamy
mousses, ice creams and gelato, puddings and pies and spectacular cakes of all
descriptions. Whether you’re looking for a quick and easy sweet treat to whip up
at the end of the day, or you’re in need of an extra-special dessert to take centre
stage at your next family celebration, we’ve got the perfect recipe to help you
and your loved ones enjoy everything that makes chocolate so very delicious.

Follow us: @deliciousAUS

Chocolate
MENUS 6

BISCUITS & COOKIES 8

SLICES, BUNS & BAKES 28

CAKES & TARTS 56

CHILLED DESSERTS 84
PUDDINGS & PIES 112

SUBSCRIBE 134

INDEX 135
PARTY TIME

BEST-EVER BAKE SALE

 Chocolate is always guaranteed to please when a sweet treat, special dessert or
celebration cake is called for. From snackable biscuits and soul-warming puddings
to show-stopping centrepieces, these menus are sure to come in handy when
thoughts turn to SHARING CHOCOLATE with friends and loved ones.

COCOA O’CLOCK

SWEET NIGHT IN
From easy bakes to elegant bites, there’s a chocolate treat for every occasion.
Chocolate, salt and caramel are a dream combination.
Add a CHEWY BISCUIT BASE and you may have
to make an extra batch, just to keep everyone happy.
 BISCUITS & COOKIES

What makes this melt-in-your-mouth shortbread

extra special? The RICH WHITE CHOCOLATE
pieces and crunchy pecans sprinkled throughout.

delicious.com.au 13

Sure, biscuits are always great on their own. But when you
sandwich them with SWEET AND CREAMY FILLINGS,
they become something else entirely.
GINGER SNAP & CHOCOLATE
MOUSSE SANDWICHES
MAKES 10
Begin this recipe at least 3 hours ahead.
You’ll need a sugar thermometer,
an 8cm round cutter and a piping
bag fitted with a round nozzle.
50g unsalted butter, softened
2 tbs golden syrup
2 small egg whites, lightly beaten
90g plain flour
1 tsp ground ginger
CHOCOLATE MOUSSE
2 eggs, plus 1 extra egg yolk
100g caster sugar
1 cup (185g) dark (70%) chocolate bits
300ml thickened cream, whisked to
stiff peaks
For the chocolate mousse, place eggs
and egg yolk in a stand mixer fitted with
the whisk attachment. Whisk on medium
speed until thick and pale.
Place sugar and 1/ 3 cup (80ml) water
in a small saucepan over medium heat.
Stir until sugar dissolves, then heat to
121°C on a sugar thermometer. With
mixer on medium speed, pour syrup into
the egg mixture in a thin steady stream.
Increase speed to high and whisk for
10 minutes or until cool and very thick.
Meanwhile, place chocolate in a bowl set
over a saucepan of simmering water (don’t
let base of bowl touch the water). Stir until
melted, cool slightly, then fold into egg
mixture. Fold in half the cream to loosen
ingredients, then fold in remaining cream.
Chill for 3 hours or until firm and cold.
Meanwhile, to make the ginger snaps,
preheat oven to 180°C/160°C fan-forced.
14 delicious.com.au
BISCUITS & COOKIES
Line 2 baking trays with baking paper.
Place butter and golden syrup in
a stand mixer fitted with the paddle
attachment. Beat until pale. Add half
the egg white, beat until combined, then
beat in remaining egg white. Sift in flour
and ginger, then beat until well combined.
Using an offset spatula, spread half the
dough on a prepared tray until 1mm thick.
Bake for 5 minutes, then use an 8cm
round cutter to cut 10 rounds on the tray.
Discard scraps around rounds, then bake
biscuits for a further 8 minutes or until
crisp and dark golden. Cool on the tray.
Repeat with remaining dough mixture.
Use a piping bag fitted with a round
nozzle to pipe mousse on 10 biscuits.
Sandwich with remaining biscuits. Serve.
CHOCOLATE & DULCE DE LECHE
COOKIES (ALFAJORES)
MAKES 8
You’ll need a 6.5cm round cutter.
2.5L milk
23/4 cups (605g) caster sugar
1/2 cup (125ml) thickened cream
2 vanilla beans, split, seeds scraped
Pinch bicarb soda
CHOCOLATE SHORTBREAD
250g unsalted butter, softened
1/2 cup (60g) pure icing sugar
1 tsp vanilla bean paste
11/3 cups (200g) plain flour, plus
extra to dust
1/2 cup (75g) cornflour
1/3 cup (35g) Dutch cocoa powder,
plus extra to dust
To make the dulce de leche, place the
milk, sugar, cream, vanilla and bicarb
in a large heavy-based saucepan over
medium heat. Stir until sugar dissolves,
then increase heat to high and bring
almost to the boil. Reduce heat to
medium and simmer, stirring very
occasionally, for 1 hour or until mixture
reduces and is light beige in colour.
Place a small plate in the freezer. Cook
dulce de leche, stirring often, for a further
20 minutes or until thickened and deep
caramel in colour. To check consistency,
place a little dulce de leche on the cold
plate. If mixture does not run when a
spoon is passed through the centre, it’s
ready. Cool, then store in a clean jar.
For the shortbread, place butter, icing
sugar, vanilla and a pinch of fine salt in
a stand mixer fitted with the paddle
attachment. Beat until light and fluffy. Sift
in the flour, cornflour and cocoa. Beat on
low speed until well incorporated. Shape
dough into 2 discs and enclose in plastic
wrap. Refrigerate for 30 minutes.
Preheat oven to 160°C/140°C fan-forced.
Line 2 baking trays with baking paper.
One at a time, roll out a dough portion
between 2 sheets of baking paper lightly
dusted with flour until 5mm thick. Chill
dough for 15 minutes.
Using a 6.5cm round cutter and dusting
cutter in extra cocoa between each cut,
cut 8 rounds from each dough portion,
re-rolling and cutting scraps as needed.
Arrange rounds on the prepared trays,
2cm apart. Chill again until firm.
Bake cookies for 12-15 minutes until
firm to the touch. Cool on trays.
Spread base of 8 cookies with a little
dulce de leche. Sprinkle with salt flakes.
Sandwich with remaining cookies. Serve.
NOTE: Dulce de leche will keep in a
sealed jar in the fridge for up to 3 weeks.
Chocolate & dulce
de leche cookies
(Alfajores)
 BISCUITS & COOKIES

Cancel your plans. Stay home and dip LIGHT

AND CRUNCHY gingerbread cookies into
a sweet, warm spiced custard instead.

Gingerbread chocolate
meringue cookies with warm
brandy custard (p 20)

16 delicious.com.au
 The ultimate
chocolate
cookies (p 20)
 Kick that afternoon slump with
homemade cookies, still WARM FROM
THE OVEN. Sweet and nutty, these
bite-sized beauties will help you
get through the rest of your day.

PEANUT BUTTER & DARK
CHOCOLATE COOKIES
MAKES 24
100g unsalted butter, chopped
200g dark (70%) chocolate,
roughly chopped
1/ 3 cup (95g) crunchy peanut butter
2 / 3 cup (150g) caster sugar
1 egg, lightly beaten
11/4 cups (185g) plain flour
1/ 2 tsp bicarb soda
1 tbs cocoa powder
2 tbs roasted unsalted peanuts,
roughly chopped
Preheat oven to 180°C/160°C fan-forced.
Grease and line 2 baking trays with
baking paper.
Place butter and half the chocolate in
a heatproof bowl set over a saucepan
of gently simmering water (don’t let
base of bowl touch the water) and stir until
melted and smooth. Remove from heat.
Stir peanut butter into the chocolate
mixture, followed by the sugar and egg.
Sift over flour, bicarb soda and cocoa,
then stir to combine. Fold in half of the
remaining chocolate.
In a small bowl, combine peanut and
remaining chocolate. Roll 2 tsp measures
of dough into balls and place, 3cm apart,
on prepared trays. Flatten balls slightly
with the back of a spoon. Gently press
a little nut mixture into centre of each.
Bake cookies for 12-15 minutes until
cooked but still soft in the centre. Cool
on trays for 5 minutes, before transferring
to a wire rack to cool completely.
WHITE CHOCOLATE &
SALTED PECAN SHORTBREAD
MAKES 10
140g unsalted butter, chopped, softened
140g caster sugar
12 /3 cups (250g) plain flour
2 tsp vanilla extract
100g pecans, finely chopped
100g white chocolate, finely chopped
1 egg white, lightly beaten
1/2 cup (110g) demerara sugar
BISCUITS & COOKIES
Place butter, caster sugar, flour and vanilla
in a stand mixer fitted with the paddle
attachment. Beat on low speed for
1-2 minutes until fine crumbs form.
Add pecan, chocolate, 1/2 tsp salt flakes
and 2 tsp cold water to the mixer and
beat to combine. Shape dough into a
20cm-long rectangular log, squaring off
the sides. Enclose log in plastic wrap.
Refrigerate for 2 hours or up to 4 days.
Preheat oven to 180°C/160°C fan-forced.
Line 2 baking trays with baking paper.
Unwrap dough and cut in half crossways.
With the cut side of the dough facing
down, cut each log into 5 x 8mm-thick
rectangular pieces.
Brush edges of pieces with egg white
and then dip each edge in demerara
sugar. Arrange 3cm apart on the prepared
trays. Bake for 18-20 minutes until golden.
Cool completely on trays before serving.
NOTE: These cookies can be stored
in an airtight container for up to 1 week.
CRACKED CHOCOLATE
PECAN COOKIES
MAKES 12
Begin this recipe at least 5 hours ahead.
1 cup (150g) plain flour
1/ 2 cup (50g) Dutch cocoa powder, sifted
50g pecans, finely chopped
1 tsp baking powder
3/4 cup (165g) caster sugar
1/ 3 cup (80ml) extra virgin olive oil
2 large eggs
1 tsp vanilla extract
1 cup (120g) pure icing sugar, sifted
In a medium bowl, whisk the flour, cocoa
powder, pecan, baking powder, caster
sugar and 1/4 tsp fine salt until combined.
In a separate bowl, whisk the oil, eggs
and vanilla. Add the flour mixture to the
egg mixture and stir until well combined.
Cover with plastic wrap. Refrigerate for
4-5 hours or overnight.
Preheat oven to 180°C/160°C fan-forced.
Line a large baking tray with baking paper.
Place icing sugar in a shallow bowl.
Divide dough into 12 even portions,
then roll each into a ball using the palm
of your hand. Generously roll balls in
icing sugar until completely coated, then
arrange on the prepared tray.
Bake for 12-15 minutes until cookies
have cracked and puffed up into a
mound shape. Allow to cool on the
tray slightly before serving.
CHEWY CHOCOLATE &
SALTED PRETZEL COOKIES
MAKES 14
190g unsalted butter, chopped
2/ 3 cup (160g) brown sugar
125g caster sugar
1 egg, plus 1 extra egg yolk
1 tbs vanilla extract
13/4 cups (260g) plain flour
1 tsp bicarb soda
120g dark (70%) chocolate, finely
chopped, plus extra to scatter
14 salted pretzels, crushed
Place butter in a small saucepan over
medium-high heat and cook, swirling
the pan, for 2-3 minutes until butter
begins to foam and brown. Cool to
room temperature.
Transfer butter to a medium bowl. Add
the sugars and mix until sugar is almost
dissolved. Whisk in the egg, extra egg
yolk and vanilla. The texture should be
smooth, almost like a butterscotch sauce.
Sift the flour and bicarb soda into a large
bowl, then add the butter mixture and
stir until combined. Stir in the chocolate.
Line a large baking tray with baking
paper. Divide dough into 14 (about 65g
each) portions, then roll each portion into
a ball and place on the prepared tray.
Press balls to slightly flatten. Refrigerate
for 15-20 minutes to firm up slightly.
Scatter balls with extra chocolate and
pretzels, then gently press into cookies.
Preheat oven to 160°C/140°C fan-forced.
Grease 2 large baking trays and line with
baking paper. Divide chilled cookies
between prepared trays, leaving
2-3cm between each for spreading.
Bake for 12-15 minutes or until starting
to turn golden on the edges. Cool on
trays for 10-15 minutes before serving.
delicious.com.au 19

GINGER CHOCOLATE
MERINGUE COOKIES WITH
WARM BRANDY CUSTARD
MAKES 10
100g brown sugar
3 cups (360g) pure icing sugar, sifted
1 tbs cornflour
1 cup (100g) cocoa powder
30g dark (70%) chocolate, chopped
1 tbs ground ginger
3 tsp mixed spice
3 egg whites, plus 1 whole egg
(approx. 55g eggs), beaten until foamy
BRANDY CUSTARD
6 egg yolks
1/ 2 cup (110g) caster sugar
2 tsp vanilla bean paste
600ml pure (thin) cream
1 cinnamon quill
100ml brandy
Preheat oven to 170°C/150°C fan-forced.
Line 2 trays with baking paper. Combine
brown sugar, icing sugar, cornflour, cocoa,
chocolate and spices in a large bowl. Make
a well in the centre and pour in egg white
and extra egg. Fold until well combined.
Working with 1/4 cup mixture at a time,
shape dough into rounds and arrange
on prepared baking trays, leaving 6cm
between each round for spreading.
Bake, swapping trays halfway through
cooking, for 20 minutes or until cookies
are just firm. Remove from oven and
slide baking paper with cookies onto
wire racks to cool to room temperature.
Meanwhile, for the brandy custard,
whisk egg yolks, sugar and vanilla in a
medium bowl until pale. Place cream and
cinnamon in a saucepan over medium
heat and bring to just below boiling point.
Reserving cinnamon, gradually pour over
egg yolk mixture, whisking constantly,
until well combined. Return mixture to
saucepan with the cinnamon. Cook,
stirring constantly, over medium heat for
6 minutes or until custard is thick enough
to coat the back of a spoon. Discard
cinnamon. Stir through brandy.
Dip cookies into warm custard to serve.
20 delicious.com.au
BISCUITS & COOKIES
THE ULTIMATE
CHOCOLATE COOKIES
MAKES 8
150g unsalted butter
180g dark (40%) chocolate, chopped
11/2 cups (225g) plain flour
1/4 cup (25g) Dutch cocoa powder
1 tsp baking powder
2 large eggs, at room temperature
110g caster sugar
1/2 cup (125g) brown sugar
180g dark (70%) chocolate, 135g broken
into squares, remaining 45g chopped
Preheat oven to 180°C/160°C fan-forced.
Line 2 large baking trays with baking paper.
Place butter and dark (40%) chocolate
in a medium heatproof bowl set over a
small saucepan of simmering water over
medium heat (don’t let base of bowl
touch the water). Stir until melted and
smooth. Set bowl aside.
Meanwhile, sift flour, cocoa powder
and baking powder into a medium bowl,
then stir through 1/2 tsp salt flakes.
Place eggs and sugars in a stand mixer
fitted with the whisk attachment. Whisk
on medium-high speed for 3 minutes or
until very thick and pale. Add one-third of
the melted chocolate mixture and whisk
gently on low speed until just combined.
Add remaining chocolate mixture and
whisk on low speed until just combined.
Add flour mixture to the bowl and fold
until just combined (do not overmix).
Working quickly, spoon 4 slightly heaped
1/3 cup measures of mixture onto each of
the prepared trays in mounds, leaving
plenty of space in between each mound
for spreading. No need to press down;
they will spread during cooking.
Bake trays, one at a time on the middle
shelf of the oven, for 13-15 minutes until
edges have cracked and centres are
slightly soft. Remove from oven and
carefully and lightly press square and
chopped pieces of dark (70%) chocolate
into tops of each hot cookie. Sprinkle
tops lightly with salt flakes. Cool cookies
on trays for 30 minutes, then transfer to
a wire rack to cool completely and serve.
NOTE: Once cool, the cookies can
be stored in an airtight container, at
room temperature, for up to 3 days.
CHOC BROWN BUTTER COOKIES
WITH BOURBON FROSTING
MAKES 8
Begin this recipe at least 6 hours ahead.
250g unsalted butter, chopped
1 cup (250g) firmly packed brown sugar
22 /3 cups (400g) plain flour, sifted
1/2 tsp baking powder
1 cup (120g) milk powder
1/4 cup (60ml) bourbon
2 eggs
200g milk chocolate buttons
WHITE CHOC-BOURBON FROSTING
90g unsalted butter, softened
1 cup (120g) pure icing sugar, sifted
2 tbs bourbon
200g white chocolate, melted, cooled
Place butter in a frypan over medium
heat and cook, shaking the pan
occasionally, for 5 minutes or until nut
brown and fragrant. Transfer to a bowl,
chill until set, then remove from fridge
and bring to room temperature.
Preheat oven to 180°C/160°C fan-forced.
Line 2 baking trays with baking paper.
Using electric beaters, beat brown butter
and sugar in a medium bowl until pale.
Fold in flour, baking powder and milk
powder. Add the bourbon, eggs and
chocolate, then beat until combined.
Roll dough into 16 even balls and press
down slightly to flatten.
Arrange balls on prepared baking
trays, leaving 4cm between each for
spreading. Bake, swapping trays halfway
through cooking, for 18-20 minutes or
until light golden and just firm to the
touch. Transfer to a wire rack to cool.
For the frosting, beat butter, icing
sugar and bourbon in a bowl until pale.
Add chocolate and beat to combine.
Chill for 20 minutes to firm up slightly.
Spread frosting over base of half
the cookies, then sandwich with the
remaining cookies to serve.
 Tell the kids we’re sorry. A SPLASH OF BOURBON
in both the cookies and the cream make these
chocolatey treats strictly for the grown-ups.

Choc brown butter

cookies with
bourbon frosting
 BISCUITS & COOKIES

Traditionally, only two corners

of nussecken are DIPPED IN
CHOCOLATE, but coating
all three is even better!

22 delicious.com.au
 1/4

1/ 2

1/ 2

Chocolate and orange is a classic flavour pairing, with the sweet,
fresh and zesty citrus fruit perfectly complementing
RICH, LUSCIOUS, slightly bitter choc.
BITTER CHOCOLATE &
ORANGE VIENNESE WHIRLS
MAKES 16
You’ll need a piping bag fitted with
a 2cm star nozzle.
180g unsalted butter, chopped,
softened
1/2 cup (60g) pure icing sugar, sifted
2 tsp vanilla bean paste
Finely grated zest of 1 orange
170g plain flour
45g cornflour
100g dark (70%) chocolate,
finely chopped
2 tbs caster sugar
Preheat oven to 180°C/160°C fan-
forced. Line 3 large baking trays with
baking paper.
Place butter and icing sugar in a stand
mixer fitted with the paddle attachment.
Beat on medium speed until pale. Beat in
vanilla and half the orange zest. Sift in flour
and cornflour. Beat for about 15 seconds
or until smooth and just combined.
Spoon dough into a piping bag fitted
with a 2cm star nozzle. Pipe 9cm-long
strips of dough onto the prepared trays.
Bake for 10-12 minutes or until light
golden brown. Remove from the oven
and cool completely on trays.
Meanwhile, place the chocolate in a
heatproof bowl set over a saucepan of
gently simmering water (don’t let base
of bowl touch the water). Stir until melted
and smooth.
Combine caster sugar and remaining
orange zest in a bowl. Dip one end of
each biscuit in melted chocolate, allowing
excess to drip off. Return biscuit to tray
and sprinkle with orange sugar so it sets
in chocolate.
BISCUITS & COOKIES
Set biscuits aside at room temperature,
or chill, until chocolate is set. Serve or
store in an airtight container in the
refrigerator, for up to 5 days.
NUSSECKEN (NUT CORNERS)
MAKES 12
Begin this recipe at least 8 hours ahead.
100g unsalted butter, melted
145g plain flour
35g icing sugar mixture
1/2 cup (160g) apricot jam
TOPPING
13/4 cups (255g) blanched hazelnuts
100g unsalted butter
100g raw caster sugar
2 tbs (60g) glucose syrup
21/ 2 tbs (30ml) thickened cream
1 tsp vanilla bean paste
Finely grated zest of
1 small orange
CHOCOLATE DIP
200g dark (70%) chocolate
15g copha
Preheat oven to 150ºC/130°C fan-forced.
Grease base and sides of a 20cm square
cake pan and line with baking paper.
To make the shortbread base, mix
butter, flour, icing sugar and a pinch
of fine salt in a large bowl until well
combined. Smooth into base of prepared
pan using an offset spatula. Bake for
40 minutes or until golden brown.
Meanwhile, for the topping, spread
hazelnuts on a baking tray and bake
for 10-12 minutes until lightly browned.
Cool on tray for 10 minutes.
Transfer hazelnuts to a small food
processor and pulse in short bursts,
until half are a fine dust and half are in
small pieces, about 5mm-2cm in size.
Place butter, sugar and glucose in
a medium saucepan over medium-high
heat and cook, stirring frequently, for
2 minutes or until sugar dissolves and
mixture is silky and glossy. Stir in the
remaining ingredients and a pinch of
fine salt. Stir in crushed hazelnuts.
Remove from heat and set aside.
When the shortbread base has cooked,
spread with apricot jam, then dollop with
the topping and spread out evenly.
Bake for 1 hour 10 minutes-1 hour
20 minutes until top is an even caramel
brown and bubbly (edges will be a bit
darker). Don’t worry about the butter
bubbling up – it will settle into the
shortbread as it cools. Set aside in pan
for 4 hours to cool to room temperature.
Remove shortbread from pan. Using
a large, sharp knife, cut into 3 even strips.
Cut each strip in half crossways into
rectangles, then cut each rectangle in
half diagonally, to make 12 triangles.
For the chocolate dip, place chocolate
and copha in a wide, shallow heatproof
bowl (to make dipping the longest side
easier). Heat in the microwave in
30-second bursts, stirring between
each burst, until melted and smooth.
Place a wire rack over a baking tray.
Working with 1 triangle at a time, dip
all three cut edges of the biscuits into
the chocolate. If an edge is rough, use
a small spatula to help smear on the
chocolate evenly.
Lightly shake off any excess chocolate,
then lay biscuits, caramel-side up, on the
wire rack. Stand at room temperature
for 1-3 hours until set, to maintain the
chocolate gloss. Serve or store in an
airtight container for up to 1 week.
delicious.com.au 25

CLASSIC CHOC CHUNK COOKIES
MAKES 15
200g unsalted butter, melted,
cooled
280g light brown sugar
80g caster sugar
1 large egg
1 tbs vanilla extract
21/ 3 cups (350g) plain flour
11/4 tsp bicarb soda
1 tsp baking powder
1/ 2 tsp finely ground espresso powder
220g dark (70%) chocolate
Preheat oven to 170°C/150°C fan-forced.
Line 3 large trays with baking paper.
26 delicious.com.au
BISCUITS & COOKIES
Place butter and sugars in a large
bowl and whisk until smooth. Whisk
in the egg and vanilla until glossy.
In a separate large bowl, whisk flour,
bicarb, baking powder, espresso and
a pinch of salt flakes until combined.
Roughly chop chocolate into 1cm pieces.
Using a wooden spoon, stir flour mixture
into butter mixture until just combined
(there will still be floury pockets). Fold
in chocolate until evenly incorporated.
Roll 2 tbs dough into a ball, then place
on a prepared tray and flatten slightly.
Repeat with remaining dough, leaving
a 3cm gap between each ball for
spreading. Sprinkle each ball with
a pinch of salt flakes.
Bake cookies, one tray at a time, for
9 minutes. Open the oven door and
carefully tap the tray against the oven
rack to release any air from the cookies
(they will deflate slightly). Bake for a
further 4 minutes, then tap again and
remove from the oven.
The cookies should be golden brown
with a crisp edge and the middle just set.
Cool for 5 minutes on the tray before
transferring to a wire rack to cool
completely. Sprinkle cookies with salt
flakes before serving.
NOTES: Store baked cookies in an
airtight container for up to 3 days. The
dough balls can be made and frozen for
up to a month and baked from frozen.
GLUTEN-FREE PISTACHIO
AMARETTI MORBIDI
MAKES 18
This recipe is based on amaretti morbidi
al pistachio – soft Italian pistachio biscuits.
11/ 3 cups (205g) pistachios, finely
ground, plus extra slivered pistachios,
to serve
1/4 cup (35g) gluten-free plain flour,
sifted
2 egg whites, lightly beaten
1 tsp vanilla extract
1 cup (120g) pure icing sugar, sifted
100g dark (70%) chocolate, melted
Preheat oven to 180°C /160°C fan-forced.
Line 2 baking trays with baking paper.
Combine ground pistachio, flour, egg
white, vanilla and icing sugar in a large
bowl, stirring until a thick paste forms.
Roll 1 tbs dough into a ball, then place
on a prepared tray and flatten slightly.
Repeat with remaining dough, leaving
a 4cm gap between each for spreading.
Bake for 10 minutes or until very lightly
golden and cooked through.
Dip one half of each biscuit in melted
chocolate, allowing excess to drip off,
then place on a baking paper-lined
baking tray. Quickly sprinkle slivered
pistachios over chocolate. Repeat with
remaining biscuits. Chill for 15 minutes
to set chocolate before serving.
The classic choc-chip cookie gets an upgrade, with
GIANT CHOCOLATE CHUNKS and a generous
sprinkle of salt flakes to balance the sweetness.
Tried-and-tested bake sale beauties, from the classic to the creative.
SLICES, BUNS & BAKES

delicious.com.au 33

WAGON WHEEL SLICE
SERVES 16
You’ll need a 5cm-deep, 12cm x 22cm
baking pan.
180g almond meal
80g shredded coconut
100ml rice malt syrup
1 egg, lightly beaten
1 cup (250ml) coconut oil,
melted, cooled
2 titanium-strength gelatine leaves
2 cups (500ml) coconut cream
2 cups (200g) raw cacao powder,
plus 1 tsp extra, to dust
STRAWBERRY CHIA JAM
250g strawberries, hulled, chopped
1/2 cup (125ml) rice malt syrup
1 tsp vanilla bean paste
1/4 cup (40g) white chia seeds
Preheat oven to 180°C/160°C fan-forced.
Grease base and sides of a 5cm-deep,
12cm x 22cm baking pan and line with
baking paper.
To make the base, combine the almond
meal, coconut, malt syrup, egg and
1/ 3 cup (80ml) coconut oil in a bowl.
Press mixture evenly over base of
prepared pan. Bake for 20 minutes or
until light golden. Set aside to cool.
Meanwhile, for the strawberry chia jam,
place strawberry, malt syrup and vanilla in
a saucepan over medium heat and cook
for 10 minutes or until slightly broken
down. Remove from heat and fold
through the chia seeds. Set aside to cool
completely, then spread over the base
layer. Chill for 30 minutes to softly set.
Soak the gelatine leaves in a bowl of
cold water for 5 minutes to soften. Heat
the coconut cream in a saucepan over
medium heat. Squeeze excess water
from the gelatine and add to pan, stirring
until melted and combined. Strain into
a bowl and cool to room temperature.
Give the coconut mixture a stir, then
pour over chia jam layer and chill for
3 hours or until firm and set.
34 delicious.com.au
SLICES, BUNS & BAKES
Combine cacao and remaining
170g coconut oil in a bowl and stir until
smooth. Using baking paper, gently
remove slice from the pan and place
on a wire rack set over a tray.
Pour cacao mixture evenly over top of
slice. Working quickly before it sets, slightly
tilt rack from side to side to allow cacao
mixture to evenly coat edges. Set aside at
room temperature for 20 minutes to set.
Dust slice with extra cacao, to serve.
DARK CHOCOLATE, CARAMEL
& MACADAMIA GRANOLA BAR
MAKES 20
You’ll need a 30cm x 20cm slice pan.
2 cups (230g) fruit-free toasted
muesli (we used Carman’s Original
Fruit Free Muesli)
1
1 /4 cups (20g) puffed millet
3/4 cup (120g) macadamias,
roughly chopped
1 cup (220g) caster sugar
1/3 cup (80ml) milk, warmed
1/2 tsp vanilla bean paste
200g packet dark chocolate chips
Grease a 30cm x 20cm slice pan and line
base and 2 long sides with baking paper,
extending paper 2cm above edge (this
will make it easier to pull slice out of pan).
Combine muesli, millet and macadamia
in a large heatproof bowl. Set aside.
Pour 1/2 cup (125ml) water into a
saucepan. Carefully pour sugar into
centre of the pan, without touching the
side, then swirl the pan to make sure all
sugar is covered by water. Cook sugar,
untouched, over medium-high heat for
7-8 minutes until a light amber colour.
Reduce heat to medium-low and continue
cooking, stirring occasionally, until
caramel reaches a medium-dark brown
colour. Remove from the heat.
Carefully stir the warm milk into the
caramel (the caramel will bubble, but
if the milk is warm, it shouldn’t boil over).
Once bubbling has slowed down, stir
in 3/4 tsp salt flakes and the vanilla.
Pour caramel over the muesli mixture
and stir until evenly coated. Quickly stir
in the chocolate chips (they will start
to melt), then immediately spoon the
mixture into the prepared slice pan.
Using the back of an oiled spoon,
press mixture down firmly to flatten.
Cover slice pan with plastic wrap
and freeze for 30 minutes or until set.
Remove bar by loosening edges with
a knife, then flipping out onto a cutting
board. Cut into squares to serve.
NOTE: Store this slice in an airtight
container in the fridge for up to 2 weeks,
or wrap squares individually in plastic
wrap and freeze for up to 1 month.
MILO & OAT SLICE
MAKES 20
You’ll need a 20cm square cake pan.
11/2 cups (135g) rolled oats
1 cup (150g) self-raising flour
1/2 cup (55g) Milo
1/2 cup (125g) firmly packed brown sugar
1/2 cup (45g) desiccated coconut
130g unsalted butter, chopped
1/4 cup (95g) runny honey
Preheat oven to 180°C/160°C fan-forced.
Grease a 20cm square cake pan and line
base and sides with baking paper.
Combine rolled oats, flour, Milo, sugar
and coconut in a large heatproof bowl.
Place butter and honey in a small
saucepan over medium heat and stir
until melted and combined. Bring just
to the boil, then stir into dry ingredients.
Spoon mixture into prepared pan.
Using the back of an oiled spoon, press
mixture down firmly to flatten. Bake for
20 minutes or until golden brown. As
soon as it’s out of the oven, use the back
of a large spoon to pack it down firmly.
Set aside in the pan to cool, then cut
into bars to serve.
NOTE: Store this slice in an airtight
container in a cool place for up to
2 weeks, or wrap bars individually in
plastic wrap and freeze for up to 1 month.
This wholefood slice is inspired by
the much-loved WAGON
WHEEL treat of our childhoods.
 Laced with swirls of rich, dark
chocolate and drenched in a
MARMALADE GLAZE, you’ll find
this impressive loaf hard to resist.

CHOCOLATE &
MARMALADE BABKA
MAKES 1 LARGE LOAF
Begin this recipe at least 4 hours ahead.
You’ll need a 2.5L bundt or fluted ring pan.
31/ 2 cups (525g) strong (baker’s) flour,
plus extra, to dust
2 tsp instant dried yeast
1/ 3 cup (75g) caster sugar
Finely grated zest of 1 orange
3/4 cup (180ml) lukewarm milk
2 eggs, plus 1 extra
150g unsalted butter, chopped,
softened, plus extra, to grease
CHOCOLATE FILLING
150g dark (70%) chocolate, chopped
50g unsalted butter, chopped
110g brown sugar
MARMALADE GLAZE
300g jar blood orange marmalade
(see notes)
2 tbs boiling water
To make the dough, combine the flour,
yeast, sugar, 1/2 tsp fine salt and orange
zest in a stand mixer fitted with the
dough hook. Whisk the milk and
2 eggs in a jug. With the motor running,
add milk mixture to the flour mixture and
knead on low speed for 1-2 minutes or
until mixture is evenly combined and
a stiff dough forms.
Switch to the paddle attachment. With
the motor on low speed, gradually add
butter, a few pieces at a time, making
sure butter is fully incorporated before
adding more. Mix until dough is smooth
and very elastic (this will take about
5 minutes).
Scrape down side of bowl, cover with
plastic wrap and set aside in a warm,
draught-free place for 1 hour 30 minutes
or until dough has doubled in volume.
For the chocolate filling, combine
all ingredients in a large heatproof jug
and microwave on high, in 30-second
bursts, stirring after each burst, for
1 minute 30 seconds or until chocolate
is melted. Stir vigorously until well
SLICES, BUNS & BAKES
combined, glossy and smooth. Set
aside at room temperature to cool.
Grease a 2.5L bundt tin or fluted ring
pan with extra butter.
Knock back the dough by punching
it in the centre with your fist. Turn onto
a lightly floured surface and knead for
1-2 minutes until smooth and elastic, and
dough has reduced to its original size.
Use a lightly floured rolling pin to roll
dough into a 30cm x 35cm rectangle.
Spread dough evenly with the chocolate
filling. Starting from the longer end, roll
up the dough into a tight roll. (At this
point, if the dough is too soft and your
kitchen too warm, you can place the log,
slightly bent to fit, on a large baking tray
lined with baking paper and chill for
20 minutes to firm slightly. This will make
cutting and shaping the babka easier).
Trim ends of roll. Starting about 2cm
from one end, cut in half lengthways,
leaving the end intact. Turn each half
until cut edges are facing upwards. Twist
the 2 halves together, keeping the cut
edges facing upwards. Place in the
prepared pan, around the centre tube.
Cover pan with plastic wrap and
set aside in a warm, draught-free
place for 11/2 hours or until well risen.
Preheat oven to 180°C/160°C
fan-forced. Bake babka for 45 minutes
or until deep golden and babka sounds
hollow when tapped on the top. Stand
in the pan for 10 minutes before turning
out onto a wire rack to cool.
For the marmalade glaze, place
marmalade in a large heatproof jug
and microwave on high for 30 seconds.
Stir well, then microwave for a further
15 seconds or until bubbling. Immediately
stir through boiling water until well
combined. Stand for 3 minutes, stir again,
then drizzle over the cooled babka. Set
aside for 10 minutes to cool slightly.
Cut babka into wedges to serve.
NOTES: You can use any type of
marmalade. For a smooth finish, strain
marmalade mixture through a sieve.
This loaf is best eaten the day it’s made,
but it will keep in an airtight container
at room temperature for up to 3 days.
ALL-THE-CHOCOLATE-
FROM-THE-CUPBOARD
BANANA TAHINI BLONDIE
MAKES 24
You’ll need a 30cm x 20cm slice pan.
185g unsalted butter, chopped,
plus extra, to grease
100g white chocolate, chopped
1 cup (250g) firmly packed brown sugar
2 overripe bananas, mashed (you’ll need
about 3/4 cup mashed banana)
1/ 3 cup (90g) tahini
2 eggs
1 tsp vanilla bean paste
11/ 2 cups (225g) plain flour
3/4 cup (110g) self-raising flour
200g chopped chocolate, plus 200g
extra, chopped, to decorate
(see notes)
Preheat oven to 180°C/160°C fan-forced.
Grease a 30cm x 20cm slice pan and line
base and sides with baking paper,
allowing paper to extend 5cm above
2 long sides.
Place the butter and white chocolate in
a large saucepan over medium-low heat
and cook, stirring occasionally, until
melted. Remove from heat and whisk in
sugar until combined. Cool for 10 minutes.
Place banana, tahini, eggs and vanilla
in a medium bowl and whisk to combine.
Add banana mixture to pan and whisk to
combine. Sift in both flours and stir until
combined. Stir in chopped chocolate.
Spoon mixture into prepared pan.
Bake for 25-30 minutes until golden and
a skewer inserted in the centre comes out
with a few crumbs clinging. Immediately,
gently press extra chocolate into brownie
top. Stand on a wire rack to cool.
Use baking paper to lift brownie from
the pan. Cut into squares, to serve.
NOTES: We used a mix of white, milk
and dark chocolate, but chopped choc
melts, choc chips and Caramilk all work,
too. We love this blondie with ice cream
for a quick dessert. You can store it in an
airtight container for up to 1 week, but
only slice as required to prevent the
blondie from drying out.
delicious.com.au 37

BANANA & HAZELNUT
CRUMBLE BROWNIE
SERVES 8-10
You’ll need a high-sided 20cm
square cake pan.
140g plain flour, sifted
1/3 cup (35g) cocoa powder, sifted
250g lightly salted butter, melted
3/4 cup (170g) brown sugar
150g dark (70%) chocolate,
finely chopped
100g milk chocolate, finely chopped
2 tsp vanilla extract
5 eggs, lightly beaten
3 small ripe bananas, cut into
1cm-thick slices
38 delicious.com.au
SLICES, BUNS & BAKES
HAZELNUT CRUMBLE
1/ 3 cup (50g) plain flour, sifted
50g chilled unsalted butter, chopped
40g brown sugar
25g rolled oats
1/ 2 tsp ground cinnamon
1/ 2 cup (75g) hazelnuts, roasted,
roughly chopped
Preheat oven to 170°C/150°C fan-forced.
For the hazelnut crumble, place the
flour and butter in a food processor
and whiz until the mixture resembles
breadcrumbs. Add the sugar, oats and
cinnamon, and pulse until just combined.
Transfer to a bowl and stir through the
hazelnut. Set aside.
To make the brownie, grease a
high-sided 20cm square cake pan. Line
the base and sides with baking paper.
Place flour and cocoa in a bowl and stir
with a whisk to combine. Set aside.
Place the butter in a small saucepan
over medium heat. Add the sugar and
stir until melted. Place both chocolates
and the vanilla in a large bowl and pour
over the hot butter mixture. Gently stir
until chocolate has melted.
Add half of the egg and whisk until just
combined. Add remaining egg and whisk
to just combine. Scatter over flour mixture.
Using a spatula, fold in until just combined.
Pour batter into the prepared pan.
Scatter over banana, leaving a 1.5cm
border around sides. Push bananas into
the mixture to partially submerge, then
scatter over hazelnut crumble, pressing
crumbs down lightly to secure.
Bake on the middle shelf of the oven
for 45-50 minutes until the edges are
firm to touch and the centre still slightly
soft. Remove from the oven and stand
on a wire rack until cooled to room
temperature. Slice to serve.
CARDAMOM BROWNIES WITH
SWEETENED CONDENSED
MILK ICE CREAM
SERVES 8-10
Begin this recipe at least a day ahead.
You’ll need a 4-cup (1L) freezer-proof
container and a 30cm x 20cm slice pan.
250g unsalted butter, melted, cooled
2 tbs vegetable oil or olive oil
1 cup (250g) firmly packed brown sugar
200g caster sugar
4 eggs
2 tsp vanilla extract
1 cup (150g) plain flour
1 cup (100g) Dutch cocoa powder
1 tsp ground cardamom
100g dark (70%) chocolate, chopped
SWEETENED CONDENSED MILK ICE CREAM
395g can sweetened condensed milk
200ml pure (thin) cream
200g Greek yoghurt
2 tsp vanilla extract

For the ice cream, place the unopened
can of condensed milk in a large
saucepan and cover generously with
water. Bring to the boil over high heat.
Reduce heat to medium and simmer for
1 hour 30 minutes (the can should stay
fully submerged, so top up the water,
if necessary). Remove can from water
and set aside until cooled.
Place cream and yoghurt in a stand
mixer fitted with the whisk attachment
and whisk on low speed until just
combined. Open cooled can and
gradually spoon in caramel (it can be
slightly warm), vanilla and a pinch of
salt flakes. Whisk until well combined
and slightly fluffier. Pour into a 4-cup (1L)
freezer-proof container, cover and freeze
for at least 6 hours or until set (it can be
stored in the freezer for up to 2 weeks).
To make the brownies, preheat oven
to 180°C/160°C fan-forced. Line base
and sides of a 30cm x 20cm slice pan
with baking paper.
Combine the butter, oil and sugars in
a large bowl. Add the eggs and vanilla,
and whisk until well combined. Sift flour,
cocoa, 1/ 2 tsp sea salt and cardamom over
the top and stir until well combined. Stir
in chocolate. Pour into the prepared pan.
Bake for 35 minutes or until edges of
brownie are set with a faint wobble in
the centre. Remove from the oven and
stand pan on a wire rack for 5 minutes
to cool slightly.
Slice brownie and serve with ice cream.
VEGAN RUM & RAISIN SLICE
SERVES 12
Begin this recipe at least 5 hours ahead.
You’ll need a 12cm x 27cm loaf pan.
12 / 3 cups (150g) desiccated coconut
2 tbs maple syrup
1/ 2 cup (125ml) melted coconut oil
3/4 cup (180ml) coconut milk
1 cup (170g) pitted medjool dates
1/ 2 cup (50g) cacao powder (substitute
cocoa powder), plus extra, to serve
1 tbs rum
1/ 3 cup (80ml) melted cacao butter
(from health food stores)
SLICES, BUNS & BAKES
RAISIN BASE
1 cup (160g) blanched whole
almonds, roasted
1/ 3 cup (30g) desiccated coconut
1/ 2 cup (85g) raisins
Grease a 12cm x 27cm loaf pan and
line base and sides with baking paper,
allowing paper to extend 5cm above
2 long sides.
For the raisin base, place almonds and
coconut in a small food processor and
whiz until finely chopped. Add raisins and
2 tbs water. Pulse until well combined.
Press into base of prepared pan. Set aside.
Place desiccated coconut, maple syrup,
1/4 cup (60ml) coconut oil and 1/4 cup
(60ml) coconut milk in a clean small food
processor and whiz to combine. Spread
evenly over raisin base. Cover with plastic
wrap and refrigerate for 1 hour to firm up.
Meanwhile, place dates and 1 tbs boiling
water in a clean small food processor.
Whiz, scraping down side occasionally,
for 2 minutes or until smooth.
Add cacao powder, rum, cacao butter,
a pinch of salt flakes and remaining
1/4 cup (60ml) coconut oil and 1/ 2 cup
(125ml) coconut milk. Whiz, scraping
down side occasionally, for 2 minutes
or until smooth. Pour over coconut layer,
then cover with plastic wrap and chill
for 4 hours or overnight until firm.
Lift slice from pan and dust with extra
cacao powder. Cut into bars to serve.
CHOKLAD KARDEMUMMABULLAR
(SWEDISH CHOCOLATE
& CARDAMOM BUNS)
MAKES 14 BUNS
Begin this recipe at least 3 hours ahead.
11/4 cups (310ml) milk
2 sachets (14g) dried instant yeast
3/4 cup (170g) firmly packed brown sugar
31/2 cups (525g) plain flour,
plus extra to dust
2 tsp ground cardamom
1 egg, plus 1 extra egg yolk
85g unsalted butter, chopped, softened
Pearl sugar, (from gourmet food shops,
optional), to sprinkle
CHOCOLATE CARDAMOM FILLING
125g unsalted butter, softened
1 tsp ground cinnamon
1 tsp ground cardamom
1/ 2 cup (125g) firmly packed brown sugar
1/4 cup (25g) Dutch cocoa powder, sifted
Place milk in a small saucepan over low
heat and heat until just warmed through.
Stir in yeast and 1 tsp brown sugar. Set
aside for 10 minutes or until frothy.
Place flour, cardamom, egg, egg yolk,
55g brown sugar, yeast mixture and
a pinch of salt in a stand mixer fitted with
the dough hook. Mix on low speed
for 2 minutes or until well combined.
Gradually add butter, a little at a time,
mixing until fully incorporated before
adding more. Increase speed to medium-
low and mix for 4-5 minutes until dough
is soft, elastic and smooth. Transfer
to a lightly greased bowl, cover with a
damp tea towel, and set aside in a warm
place for 1 hour-1 hour 30 minutes until
doubled in size.
Meanwhile, to make the filling, place
all ingredients in a medium bowl and
mix to combine. Set aside.
Turn out dough onto a lightly floured
surface and roll out to a 30cm x 55 cm
rectangle. Spread chocolate filling over
dough, then fold in half to form a 15cm
x 55cm rectangle. Gently roll out to
a 20cm x 55cm rectangle. Cut into
14 strips, each 20cm x 4cm.
Gently twist 1 strip, then wrap dough
around itself into a knot, tucking ends
under. Place on a prepared tray. Repeat
with remaining strips. Cover buns loosely
with plastic wrap. Set aside in a warm
place for 30-40 minutes until risen by half.
Meanwhile, preheat oven to
180°C/160°C fan-forced. Bake buns for
20-25 minutes, swapping trays around
halfway, until golden and cooked.
To make the glaze, place the remaining
brown sugar and 1/4 cup (60ml) water in
a small saucepan over low heat. Stir until
sugar dissolves. Bring to a simmer and
cook for 2-3 minutes until slightly syrupy.
Brush over warm buns. Sprinkle with pearl
sugar, if using, to serve.
delicious.com.au 41
 SLICES, BUNS & BAKES

Lamington fingers
(p 45)

42 delicious.com.au
 All-the-chocolate-
from-the-cupboard
banana tahini
blondie (p 37)

Raid the pantry for

leftover chocolate
and whip up this
CHOC-BANANA
BLONDIE. Serve
the squares with
ice cream as a quick
and easy dessert.
AMERICAN S’MORES
CARAMEL SLICE
SERVES 16-18
You’ll need a 32cm x 22cm slice pan,
and a kitchen blowtorch (optional).
220g plain flour
2 / 3 cup (160g) firmly packed
brown sugar
2 / 3 cup (60g) desiccated coconut
200g unsalted butter, melted
50g dark (70%) chocolate, broken into
pieces, melted, slightly cooled
CARAMEL
2 x 395g cans sweetened
condensed milk
120g unsalted butter, chopped
1/4 cup (60ml) golden syrup
1 tsp vanilla extract
MARSHMALLOW
6 large egg whites, at
room temperature
11/ 2 cups (330g) caster sugar
2 tsp vanilla extract
Preheat oven to 200°C/180°C fan-forced.
Grease a 32cm x 22cm slice pan and line
with baking paper.
Whiz the flour, brown sugar, coconut
and 1 tsp fine salt in a food processor
until sugar is fine and there are no lumps.
Add the melted butter and whiz until well
combined. Press mixture firmly over base
of prepared pan and level the surface.
Bake for 15 minutes or until light
golden. Transfer pan to a wire rack
to cool completely.
For the caramel, place all ingredients
and 3/4 tsp fine salt in a medium saucepan
over medium heat and whisk until butter
melts and mixture comes to a simmer.
Cook, whisking constantly, for 3-4 minutes
until caramel thickens and is light golden.
Pour caramel over cooled biscuit base,
then tilt pan to spread evenly. Bake for
15-18 minutes until golden. Transfer pan
to a wire rack to cool completely.
For the marshmallow, place the egg
whites and sugar in a large heatproof
bowl and whisk until just combined. Set
bowl over a small saucepan of simmering
water (don’t let base of bowl touch the
water). Whisk constantly for 4-5 minutes
until sugar has completely dissolved
and egg white is opaque and runny.
Immediately transfer mixture to a stand
mixer fitted with the whisk attachment.
Whisk on high speed for 8-10 minutes
until tripled in volume and a firm
meringue has formed. Whisk in vanilla.
Use a fork to rough up the surface of
the caramel slightly (this will help the
marshmallow stick to the caramel), then
spread meringue evenly over the slice.
Set aside at room temperature for
30 minutes or until marshmallow is firm.
Use a kitchen blowtorch to lightly toast
meringue, if desired. Drizzle over melted
chocolate. Set aside to set. Slice to serve.

Whether it’s a classic recipe or a layered masterpiece,
slices are always guaranteed to PLEASE A CROWD,
especially when there’s chocolate involved.
LAMINGTON FINGERS
MAKES 16
You’ll need a 30cm x 20cm slice pan.
45g plain flour
45g self-raising flour
45g cornflour
5 eggs, at room temperature
1/2 cup (110g) caster sugar
30g unsalted butter, melted, cooled
1 tsp vanilla extract
1/2 cup (160g) raspberry jam
ICING
12 /3 cups (200g) pure icing sugar,
sifted
1 cup (100g) Dutch cocoa powder,
sifted
100g milk chocolate, melted, cooled
4 cups (340g) moist coconut flakes
Preheat oven to 170°C/150°C fan-forced.
Grease a 30cm x 20cm slice pan and line
the base and sides with baking paper.
Sift the flours into a large bowl. Place the
eggs in a stand mixer fitted with the whisk
attachment and whisk for 5 minutes or until
thick and tripled in volume. Gradually add
sugar, whisking constantly, for 6-8 minutes
until sugar has dissolved. Using a metal
spoon, fold in flour mixture in 2 batches,
scraping the bottom of the bowl to
incorporate well. Fold in butter and vanilla.
Pour mixture into prepared pan and
bake for 25-30 minutes until a skewer
inserted in the centre comes out clean.
Cool in pan for 5 minutes, then turn onto
wire rack lined with baking paper to cool
completely. Cut into 16 even rectangles,
then cut each in half. Spread half with
jam, then sandwich with remaining halves.
For the icing, place the icing sugar,
SLICES, BUNS & BAKES
cocoa, chocolate and 1 cup (250ml) boiling
water in a shallow bowl and mix until
well combined and smooth.
Working with 1 lamington at a time, dip
all sides in the icing, allowing excess to
drip off, then coat all sides in coconut.
Return lamingtons to tray and chill for
30 minutes, or until set, before serving.
TIRAMISU SLICE
MAKES 20
Begin this recipe at least 5 hours ahead.
3 large eggs, at room temperature
1/2 cup (110g) caster sugar
3/4 cup (110g) plain flour, triple sifted
2 tbs cooled strong espresso
2 tbs dry Marsala (Sicilian fortified wine),
or a coffee or nut liqueur
Dutch cocoa powder, to dust
MASCARPONE FILLING
2 tsp gelatine powder
300ml thickened cream
1 tsp vanilla bean paste
1 cup (250g) mascarpone
125g cream cheese, at room
temperature
1/4 cup (30g) pure icing sugar,
sifted
Preheat oven to 200°C/180°C fan-forced.
Grease a 30cm x 20cm slice pan and line
the base and sides, extending paper
2cm above edges of long sides.
Place the eggs and sugar in a stand
mixer fitted with the whisk attachment
and whisk on medium-high speed for
15 minutes, scraping down side of bowl
as needed, or until sugar is dissolved and
mixture triples in volume. Gently fold
through flour until combined. Add 1 tbs
espresso and gently fold to combine.
Pour into the prepared pan and use
a spatula to level the surface.
Bake for 15 minutes or until a skewer
inserted into the centre comes out clean.
Combine remaining 1 tbs espresso and
Marsala in a small bowl. Brush over warm
sponge. Set pan aside to cool.
For the filling, sprinkle the gelatine
over 1 tbs water in a small bowl. Set aside
for 5 minutes or until gelatine dissolves
and expands. Heat 1/4 cup (60ml) cream
in the microwave until hot. Stir in gelatine
mixture and vanilla. Set aside until room
temperature (if mixture starts to set,
reheat for 10 seconds in the microwave
and stir until smooth).
Place remaining cream in a stand
mixer fitted with the whisk attachment
and whisk on medium-high speed for
1-2 minutes until soft peaks form.
Transfer to a large bowl and stir through
the mascarpone until combined.
Place the cream cheese and sugar in the
stand mixer (no need to clean). Whisk on
high speed until smooth, scraping down
side of bowl as needed. Add gelatine
mixture and whisk on low speed to
combine, then increase speed to medium
and whisk until thoroughly combined.
Add the mascarpone mixture to the
cream cheese mixture and stir until
combined. Pour over sponge and level
top with a spatula. Refrigerate for
4 hours or overnight to set.
To serve, dust top liberally with cocoa,
then carefully remove slice from pan
and cut into bars.
NOTE: This slice can be stored,
unsliced or sliced, covered in plastic
wrap or in an airtight container, in the
fridge for up to 4 days.
delicious.com.au 45

Transport your DARK CHOCOLATE TREATS to a whole
new realm of flavour with the addition of juicy dried fruits,
aromatic spices and sweet vegetables.
CINNAMON & RAISIN BROWNIES
WITH WHISKY SYRUP
SERVES 12
You’ll need a 22.5cm square cake pan.
150g raisins
3/4 cup (180ml) Scotch whisky
1 cinnamon quill
200g dark (70%) chocolate, chopped
200g unsalted butter, chopped
1 tbs instant coffee granules
3 eggs
440g brown sugar
2 / 3 cup (100g) plain flour, sifted
1/ 2 cup (50g) cocoa powder, sifted
Juice of 1 orange and 2 x 4cm pieces
finely pared orange zest
Double cream, to serve
Preheat oven to 160°C/140°C fan-forced.
Grease a 22.5cm square cake pan and line
base and sides with baking paper.
Place raisins in a bowl with the whisky
and cinnamon quill. Stand at room
temperature for at least 1 hour or,
preferably, overnight. Drain, reserving
the whisky and cinnamon, and set aside.
Place the chocolate, butter, coffee and
1/ 2 tsp salt in a heatproof bowl. Place over
a saucepan of simmering water (don’t
let base of bowl touch the water), and stir
until melted and smooth. Remove from
heat and set aside to cool.
Meanwhile, whisk the eggs and
220g sugar until combined. Fold in
the flour and cocoa, followed by the
chocolate mixture and soaked raisins.
Pour batter into prepared pan and
bake for 25-30 minutes until just firm
to the touch and a skewer inserted
comes out with a few crumbs clinging.
46 delicious.com.au
SLICES, BUNS & BAKES
Meanwhile, to make the whisky syrup,
place orange juice and zest and remaining
220g sugar in a small saucepan. Add the
reserved whisky and cinnamon quill and
cook over high heat for 10-15 minutes
until reduced by half and syrup coats
the back of a spoon. Set aside to cool.
Use baking paper to lift brownie from
the pan. Cut into squares and serve with
whisky syrup and double cream.
PUMPKIN &
CHOCOLATE ECLAIRS
SERVES 12
You’ll need 2 piping bags, 1 fitted with
a 1cm plain nozzle and another with
an 8mm star nozzle.
100g unsalted butter, chopped
1/ 3 cup (80ml) milk
1 tsp caster sugar
3/4 cup (110g) plain flour, sifted
3 eggs
1 tbs runny honey
2 tbs pumpkin seeds (pepitas)
PUMPKIN PASTRY CREAM
5 egg yolks
125g caster sugar
25g plain flour
80g roasted pumpkin puree
1 cup (250ml) pure (thin) cream
1/ 2 tsp ground cinnamon
1 tsp vanilla bean paste
11/ 2 titanium-strength gelatine leaves
50g mascarpone
CHOCOLATE TOPPING
200g dark (70%) chocolate, chopped
3/4 cup (180ml) pure (thin) cream
1 tsp glucose syrup
Combine 100ml water, 80g of the
butter, the milk and sugar in a medium
saucepan over medium heat. Gently
bring to the boil, reducing heat to low
once butter melts.
Stir in the flour and cook, stirring
constantly, for 2-3 minutes (mixture should
be smooth and come away from side of
pan). Remove from heat and cool slightly.
Transfer flour mixture to a stand
mixer fitted with whisk attachment and
gradually whisk in the eggs, one at a time,
until well incorporated and batter is
smooth and glossy.
Preheat oven to 180°C/160°C fan-forced.
Grease 2 large baking trays. Place batter
in a piping bag fitted with a 1cm plain
nozzle and pipe 12 x 12cm-long eclairs,
6 on each tray and at least 4cm apart.
Bake for 20-25 minutes or until puffed
and a crust forms on the outside. Pierce
1 side of eclairs with a small sharp knife
to allow steam to escape. Place trays on
a wire rack to cool completely.
Meanwhile, for the pastry cream, whisk
the egg yolks, sugar, flour and pumpkin
puree in a bowl until well combined. Place
the cream, cinnamon and vanilla in a
medium saucepan over high heat. Bring
just to the boil then remove from heat.
Pour over pumpkin mixture, whisking until
combined. Transfer pastry cream to pan.
Place the gelatine leaves in cold water
for 5 minutes to soften.
Meanwhile, cook pastry cream over
low heat, stirring continuously, for
5-6 minutes or until thickened. Squeeze
excess water from gelatine and stir into
pastry cream until melted. Transfer to
a small bowl and cover surface directly
with plastic wrap. Set aside to cool.
 Pumpkin &
chocolate eclairs
(p 46)
 SLICES, BUNS & BAKES

Salted chocolate
doughnuts

Whisk pastry cream to loosen slightly,

then fold in mascarpone. Transfer to a
piping bag fitted with a 8mm star nozzle.
To make the candied pepitas, lightly
grease a baking tray. Place the honey
and remaining 20g butter in a non-stick
frypan over medium heat. Cook, swirling
the pan, for 3-4 minutes or until a light
caramel. Add the pepitas, swirl pan
to coat, then pour onto prepared tray
and set aside to cool completely.
For the topping, place the chocolate
in a bowl. Place the cream and glucose in
a small saucepan over medium heat and
bring to just below boiling point. Pour
cream mixture over chocolate and stir
until melted. Cool to room temperature.
Dip tops of each eclair in the chocolate,
allowing excess to drip off. Set aside on
a tray to softly set.
Cut eclairs in half horizontally and pipe
pastry cream over bases. Place top halves
over pastry cream. Scatter with candied
pepitas and salt flakes to serve.

SALTED CHOCOLATE
DOUGHNUTS
MAKES 6
You’ll need 9cm and 3.5cm round cutters.
1 sachet (7g) dried instant yeast
200ml lukewarm milk
1/4 cup (55g) caster sugar
2 egg yolks
50g unsalted butter, melted, cooled
2 cups (300g) plain flour, sifted
1/ 2 cup (50g) cocoa powder, sifted
Sunflower oil, to deep-fry
Black or pink salt flakes (optional),
to serve
DOUGHNUT GLAZE
110g pure icing sugar
40g cocoa powder, sifted
1/4 cup (60ml) warm milk
Place the yeast, milk and 1 tsp sugar
in a small bowl. Set aside for 10 minutes
or until frothy.
Whisk egg yolks and butter in a medium
bowl until combined. Combine flour,
cocoa and remaining sugar in a stand
mixer fitted with the dough hook. Add the
egg mixture and yeast mixture. Knead on
medium speed for 6 minutes or until
dough is smooth and elastic. Transfer
to a greased bowl and cover with plastic
wrap. Set aside in a warm place
for 1 hour or until doubled in size.
Knock back dough and place between
2 sheets of baking paper. Roll out to
an even thickness of 5mm. Using a
9cm cutter, cut out 6 rounds, then using
a 3.5cm cutter, make a hole in the centre
of each round. Place on a baking tray
lined with baking paper. Cover with a
clean tea towel. Set aside for 20 minutes
or until slightly risen.
Half-fill a saucepan or deep-fryer with
oil and heat to 170°C (a cube of bread will
turn golden in 2 minutes when oil is hot
enough). In batches, deep-fry doughnuts,
turning halfway, for 5 minutes or until
fluffy and cooked through. Remove using
a slotted spoon and drain on paper towel.
For the glaze, whisk all ingredients
in a bowl until smooth. Dip one side of
each doughnut in the glaze, then place,
glaze-side up, on a wire rack. Scatter
with salt flakes, if desired. Serve warm.

delicious.com.au 49
 SLICES, BUNS & BAKES

Chocolate-glazed gingerbread cakes

(p 53)

50 delicious.com.au
RAW CHOC-STRAWBERRY BARS
MAKES 20
Begin this recipe 2 days ahead. You’ll
need a 30cm x 20cm slice pan.
3 cups (450g) raw unsalted cashews
250g solid coconut oil
1/ 2 cup (125ml) maple syrup
Finely grated zest and juice of 1 lemon
300g hulled strawberries
2 tsp finely grated beetroot
CHOCOLATE LAYER
400g mixed nuts (we used almonds
and walnuts)
400g medjool dates, pitted
1 cup (100g) cacao powder (substitute
cocoa powder)
1 vanilla bean, split, seeds scraped
Soak the cashews in a large bowl of
water overnight. Drain well.
Grease a 30cm x 20cm slice pan
and line with baking paper, allowing
5cm to overhang 2 long sides.
For the chocolate layer, whiz all
ingredients and 1/3 cup (80ml) water in
a food processor until finely chopped.
Press half the mixture into the prepared
pan and smooth the surface. Chill
until needed.
Place remaining chocolate mixture
between 2 sheets of baking paper
and roll out to a 20 x 30cm rectangle.
Chill until needed. Wipe the food
processor clean.
Add cashews and whiz for 2-3 minutes
or until a smooth paste. Add the oil,
maple syrup, lemon zest and juice,
and strawberries. Whiz until smooth.
Pour over the chocolate base and
smooth the surface. Freeze for
30 minutes or until firm.
Lightly brush strawberry layer with
a little water. Cover with the rolled
chocolate rectangle, pressing to secure.
Chill overnight or until firm.
Remove from fridge and use baking
paper to lift slice from the pan. Cut
into bars, to serve.
NOTE: Store bars chilled, in an
airtight container, for up to 2 weeks.

Make any of these treats to share and you’ll be the
household favourite. INDIVIDUAL SERVES can become
a fancy dessert or a lunch box surprise.
CHOCOLATE-GLAZED
GINGERBREAD CAKES
MAKES 12
You’ll need a 12-hole muffin pan.
1/4 cup (95g) runny honey
1/4 cup (95g) molasses
1/ 2 cup (125g) firmly packed brown sugar
3/4 cup (180ml) milk
1 cup (150g) plain four
11/4 tsp baking powder
1 tsp ground ginger
1/ 2 tsp mixed spice
1/ 2 tsp ground cinnamon
Pinch ground nutmeg
65g unsalted butter, chopped
1 egg
1/ 3 cup (75g) chopped glacé ginger
GANACHE
200g dark (40%) chocolate, chopped
100ml pure (thin) cream
15g unsalted butter
1 tsp glucose syrup
Preheat oven to 180°C/160°C fan-forced.
Grease a 12-hole muffin pan and line
bases with baking paper. Place the honey,
molasses, sugar and milk in a saucepan
over low heat, then stir until sugar
dissolves. Set aside to cool.
Place the flour, baking powder, spices,
butter and a pinch of fine salt in a food
processor and pulse to combine. Add
egg and cooled honey mixture, then
whiz for 1 minute or until smooth.
Divide batter among prepared muffin
holes, then bake for 20-25 minutes until
a skewer inserted into the centres comes
out clean. Cool in the pan for 5 minutes,
before inverting cakes onto a wire rack
to cool completely.
SLICES, BUNS & BAKES
Meanwhile, for the ganache, place the
chocolate in a heatproof bowl. Heat in the
microwave in 30-second bursts, stirring
between bursts, until melted and smooth.
Place the cream in a small saucepan
over medium-low heat. Bring almost to
the boil. Stir into chocolate until smooth.
Add butter and glucose syrup, then stir
until smooth. Cool to room temperature.
Spoon ganache over cakes so it drips
down sides. Top with ginger, to serve.
NEXT-LEVEL CHOCOLATE
HOT CROSS BUNS
MAKES 15
What could possibly say “Easter” more
than chocolate hot cross buns? Begin this
recipe at least 3 hours ahead. You’ll need
a 30cm round cake pan and a piping bag
fitted with a small plain nozzle.
2 tsp dried instant yeast
13/4 cups (430ml) milk, warmed
1 cup (220g) caster sugar
41/4 cups (635g) strong (baker’s) flour,
plus extra, to dust
1 tsp ground cinnamon
1 tsp mixed spice
1/ 2 cup (50g) Dutch cocoa powder
75g unsalted butter, melted, cooled
1 egg, lightly beaten
150g dark (70%) chocolate, chopped
into 1cm pieces
PIPING MIXTURE
1/ 3
cup (50g) strong (baker’s) flour
2 tsp caster sugar
Use a fork to whisk the yeast, milk and
1 tbs of the sugar in a medium bowl
to combine. Set aside in a warm place
for 5 minutes or until frothy.
Place the flour, spices and cocoa in a
stand mixer fitted with the dough hook.
Add the yeast mixture, melted butter,
egg and 90g sugar. Knead on medium-
low speed for 5-6 minutes until smooth
and elastic. (Alternatively, knead by hand
on a lightly floured surface until smooth
and elastic.) Place dough in a lightly
greased bowl, cover with a clean tea
towel and set aside in a warm place for
1 hour 30 minutes or until doubled in size.
Grease the base of a 30cm round cake
pan and line with baking paper.
Knock back the dough and turn out
onto a lightly floured surface. Knead in
the chopped chocolate.
Divide dough into 16 equal portions
and roll each portion into a smooth ball.
Arrange balls in the greased pan, leaving
a 1cm gap between each. Set aside in
a warm place for 45 minutes or until
almost doubled in size.
Preheat oven to 180°C/160°C
fan-forced.
For the piping mixture, place the flour,
sugar and 1/4 cup (60ml) water in a small
bowl and stir until a smooth paste. Spoon
mixture into a piping bag fitted with
a small plain nozzle. Pipe crosses onto
the risen buns.
Bake buns for 10 minutes, then reduce
oven temperature to 170°C/150°C
fan-forced and bake for a further
25-30 minutes until cooked through.
Meanwhile, to make the glaze, place
the remaining 1/ 2 cup (110g) sugar and
1/4 cup (60ml) water in a small saucepan
over low heat. Stir until sugar dissolves,
then simmer for 3-4 minutes until mixture
is reduced and slightly sticky. Remove
from heat, cool, then brush buns with
the glaze to serve.
delicious.com.au 53
 SLICES, BUNS & BAKES

Double chocolate
cupcakes with
ganache a skewer inserted in the centres comes
out clean. Cool in pan for 5 minutes.
Transfer to a wire rack to cool completely.
To make the ganache, place chocolate
and cream in a heatproof bowl set over
a saucepan of simmering water (don’t let
base of bowl touch the water). Stir until
melted and smooth. Cool for 20 minutes.
Spread ganache over each cupcake
and top with chocolate flakes, to serve.

WHITE CHOCOLATE
& GINGER CARAMEL SLICE
SERVES 10
You’ll need a 30cm x 20cm slice pan.

11/ 3 cups (200g) plain flour

150g unsalted butter, melted, cooled,
plus 120g extra, chopped
100g brown sugar
50g desiccated coconut
1 tbs ground ginger
1 tsp vanilla extract
3 x 395g cans sweetened condensed milk
1/2 cup (125ml) golden syrup

300g white chocolate, finely chopped

3 tsp vegetable oil

Preheat oven to 170°C/150°C fan-forced.

DOUBLE CHOCOLATE
CUPCAKES WITH GANACHE
MAKES 12
You’ll need a 12-hole muffin pan.
1 cup (250g) firmly packed
brown sugar
1/ 2 cup (50g) cocoa powder
50g dark (70%) chocolate, roughly
chopped, plus flakes to serve
150ml milk
100g unsalted butter,
chopped
2 eggs
11/ 2 cups (225g) plain flour
1 tsp bicarb soda
GANACHE
200g dark (40%) chocolate,
finely chopped
1/4 cup (60ml) thickened cream
Preheat oven to 180°C/160°C fan-forced.
Line a 12-hole muffin pan with paper cases.
Place sugar, cocoa, chocolate, milk and
butter in a large heatproof bowl set over
a saucepan of simmering water (don’t let
base of bowl touch the water). Stir until
chocolate and butter are melted and
smooth. Cool slightly, then beat in eggs.
Sift the flour and bicarb soda into the
batter and stir until smooth. Divide batter
among the paper cases, then bake for
15-20 minutes until cakes have risen and
Grease a 30cm x 20cm slice pan. Line base
and sides with baking paper, allowing
paper to extend 5cm above 2 long sides.
Combine the flour, melted butter, sugar,
coconut, ginger and vanilla in a bowl.
Press into base of prepared pan. Bake for
25 minutes or until golden. Set aside.
Place the condensed milk, syrup and
extra chopped butter in a saucepan over
medium-low heat. Stir until smooth. Pour
over base layer. Bake for 30-35 minutes
or until dark golden. Cool completely.
Place chocolate and oil in a bowl set
over a saucepan of simmering water
(don’t let base of bowl touch the water).
Stand for 5 minutes, then stir until melted
and smooth. Cool slightly, then pour over
caramel layer. Chill for 2 hours or until set.
Lift slice from pan. Cut into bars to serve.

54 delicious.com.au
Spectacular chocolate creations that are guaranteed to turn heads.
 A beautifully blended marble cake is only
made prettier when it’s baked in a fluted
bundt pan. Serve with a liberal drizzling of
BUTTERSCOTCH FUDGE GLAZE and thick
vanilla cream for the ultimate luxe dessert.
 CAKES & TARTS

This elegant red wine tart is the perfect grand finale to any
dinner party. Rich DARK CHOC PASTRY and luscious
whipped cream add extra layers of textural delight.

delicious.com.au 61

WHOLE PEAR & SPICED
BROWNIE LOAF WITH
ESPRESSO MOUSSE
SERVES 6
Begin this recipe at least 3 hours ahead.
You’ll need a 6cm-deep, 10cm x 18cm
(base measurement), 12cm x 21cm (top
measurement), rectangle loaf pan.
125g unsalted butter, chopped
1/2 cup (125g) brown sugar
1/2 cup (50g) Dutch cocoa powder
4 eggs, at room temperature
1 cup (100g) almond meal
1 tsp each mixed spice and
ground cinnamon
3 (375g) small Packham’s triumph
or beurre bosc pears, unpeeled,
ends trimmed flat
2 cups (400g) store-bought chocolate
mousse (we used Yalla)
1/4 cup (60ml) hot espresso coffee
Pure icing sugar, to dust
Preheat oven to 160°C/140°C fan-forced.
Grease the base and sides of a 6cm-deep,
10cm x 18cm (base measurement), 12cm
x 21cm (top measurement) rectangle
loaf pan and line with baking paper.
Place butter in a large heatproof bowl
and microwave on high for 20-30 seconds
until almost melted. Whisk in sugar and
cocoa until well combined and smooth.
Add eggs to the bowl, one at a time,
whisking well after each addition, until
mixture is smooth, thick and glossy. Stir in
almond meal, mixed spice and cinnamon
until well combined and smooth.
Transfer batter to the prepared pan
and level the surface. Push pears into
the batter in a row along the centre of the
pan until they stand flat on the base.
Bake for 55-60 minutes until a skewer
inserted into the cake comes out with
a few crumbs clinging, and pears are
just tender (the top of the loaf will look
cracked and edges around pears will
look slightly wet from their juices).
Transfer pan to a wire rack and cool
completely. Transfer pan to the fridge
and chill for at least 2 hours to set firm
for easy slicing.
62 delicious.com.au
CAKES & TARTS
Meanwhile, place mousse and espresso
in a large heatproof jug and whisk until
well combined and smooth. Cover and
chill until ready to serve.
Remove loaf from pan, dust with icing
sugar and drizzle with espresso chocolate
mousse to serve.
NOTE: The brownie loaf and espresso
mousse can be made ahead of time and
stored, covered in plastic wrap, in the
fridge for up to 2 days.
VIETNAMESE COFFEE CAKE
SERVES 12
You’ll need 2 x 20cm round cake pans.
1 cup (250ml) milk
150g unsalted butter, chopped
1/4 cup (10g) instant coffee powder
1 cup (220g) caster sugar
2 eggs
11/4 cups (125g) walnuts, toasted,
finely chopped
2 cups (300g) self-raising flour
11/ 2 tbs chocolate fudge topping
COFFEE SYRUP
1/4cup (55g) caster sugar
2 tbs coffee liqueur (or espresso coffee)
CONDENSED MILK FROSTING
300g unsalted butter, chopped,
at room temperature
395g can sweetened condensed milk
Preheat oven to 180°C/160°C fan-forced.
Grease 2 x 20cm round cake pans and
line bases and sides with baking paper.
Place milk, butter and instant coffee in
a large saucepan and stir over medium
heat until smooth. Remove from heat.
Whisk in the sugar until combined, then
whisk in the eggs. Stir in the walnuts. Sift
in the flour and stir until just combined.
Divide batter evenly among prepared
pans. Bake for 25 minutes or until a
skewer inserted in the centres comes
out clean. Stand cakes for 10 minutes in
pans, then turn out onto a wire rack to
cool completely.
Meanwhile, for the syrup, place sugar in
a small saucepan with 1/4 cup (60ml) water.
Bring to the boil, stirring, until sugar
dissolves. Stir in liqueur. Set aside to cool.
For the frosting, place butter in a stand
mixer fitted with the whisk attachment.
Whisk on high speed for 5-6 minutes,
scraping down the side of the bowl with
a spatula once or twice, until pale and
creamy. Reduce speed to low and, with
motor running, slowly add condensed
milk. Return mixer to high speed and
whisk for 2 minutes or until well combined.
Level tops of cakes with a serrated
knife, if needed.
Place one cake on a serving plate
and brush with half of the coffee syrup.
Spread with some frosting and top with
remaining cake. Brush the top with the
remaining syrup. Use an offset spatula to
cover the entire cake (both layers) with a
thin layer of frosting. Chill for 20 minutes.
Cover entire cake with remaining
frosting until a uniform white colour.
Chill for 20 minutes.
Drizzle top of cake with fudge topping
and, using a brush or small offset spatula,
blend and swirl fudge over the top and
slightly down the side, to mimic a
Vietnamese coffee. Slice to serve.
RED WINE & CHOCOLATE TART
SERVES 6-8
You’ll need a 22cm loose-bottomed
tart pan.
300g packet dark chocolate shortcrust
pastry (we used Carême)
2 eggs
100g caster sugar
2 tsp cornflour
2 tsp ground cinnamon
1 tbs cocoa powder, plus extra to dust
1 cup (250ml) fruity red wine
(such as merlot)
300ml thickened cream
Preheat oven to 190°C/170°C fan-forced.
Roll out pastry large enough to line a 22cm
loose-bottomed tart pan. Use to line pan.
Trim excess pastry. Chill for 15 minutes.
Line pastry with baking paper and fill
with pastry weights. Bake for 8 minutes.
Remove paper and weights and bake for
Impress with seasonal pears in spectacular formation. Paired
with CHOCOLATE AND COFFEE, this is a loaf that deserves
centre stage at your next afternoon tea.

a further 5 minutes until dry. Cool slightly.
Place eggs and sugar in a bowl and sift
in cornflour, cinnamon and cocoa. Whisk
until combined, but not frothy. Add wine
and 200ml cream, and stir well to combine.
Pour into tart case. Bake for 20-25 minutes
until just set. Set aside to cool slightly.
Whisk remaining 100ml cream to soft
peaks. Remove tart from pan and dust
with cocoa. Serve with cream alongside.
SALTED CHOCOLATE
& PECAN MUD CAKE
SERVES 12-14
You’ll need a 20cm round cake pan.
300g dark (70%) chocolate, chopped
200g unsalted butter, chopped,
softened
3 tsp salt flakes, plus extra to serve
11/4 cups (300g) sour cream, at room
temperature
125g self-raising flour, sifted
125g plain flour, sifted
40g cocoa powder, sifted
3 eggs, at room temperature,
lightly beaten
200g caster sugar
MAPLE-FROSTED PECANS
150g pecans
2 tbs maple syrup
1 tbs caster sugar
1/2 tbs extra virgin olive oil
CHOCOLATE FROSTING
170g unsalted butter, chopped,
softened
2 cups (240g) icing sugar mixture,
sifted
40g cocoa powder, sifted
1 tbs milk
1 tsp vanilla extract
Preheat oven to 160°C/140°C fan-forced.
Grease a 20cm round cake pan and line
base and side with baking paper.
Place chocolate and butter in a
heatproof bowl set over a saucepan
of gently simmering water (don’t let base
of bowl touch the water) and stir until
smooth. Remove from the heat and stir
CAKES & TARTS
through the salt. Cool for 10 minutes.
Place remaining ingredients in a large
bowl. Add cooled chocolate mixture and,
using a large whisk or spatula, mix until
smooth. Pour into the prepared pan and
bake for 1 hour or until the edge is set
(centre will still be wobbly).
Loosely cover pan with foil and bake
for a further 40 minutes or until a skewer
inserted into the centre comes out clean
with a few moist crumbs clinging. Stand
in the pan for 30 minutes, then invert cake
onto a wire rack to cool completely.
Meanwhile, to make the maple-frosted
pecans, line a baking tray with baking
paper. Place all ingredients and 1/2 tsp
salt flakes in a bowl and stir well to coat.
Spread over prepared tray. Place in
the oven with the cake for the final
25 minutes of cooking time, stirring
pecans occasionally, until golden brown.
Remove from the oven and allow pecans
to cool completely on the tray before
separating the nuts.
For the frosting, place the butter and
icing sugar in a stand mixer fitted with the
paddle attachment. Beat for 7-8 minutes
until light and fluffy. Add cocoa, milk and
vanilla, then beat for 2-3 minutes until
well combined and smooth.
Spread the frosting over the cooled
cake, then scatter with frosted pecans
and extra salt flakes to serve.
MARBLE CAKE WITH
BUTTERSCOTCH FUDGE GLAZE
SERVES 10
You’ll need a 25cm bundt pan.
1/4 cup (25g) Dutch cocoa powder, sifted
1/4 cup (60ml) boiling water
2 cups (440g) white sugar
21/ 2 cups (375g) plain flour
2 tsp baking powder
1/ 2 tsp bicarb soda
1 cup (250ml) milk
1/ 2 cup (125ml) light olive oil
2 large eggs, at room temperature
1 tbs vanilla extract
225ml thickened cream
100g mascarpone
3 tsp vanilla bean paste
BUTTERSCOTCH FUDGE GLAZE
1 cup (220g) raw caster sugar
110g brown sugar
80g unsalted butter, chopped
100ml thickened cream
For the butterscotch fudge glaze, place
the caster sugar and 1/4 cup (60ml) water
in a medium saucepan. Stir over low heat
until sugar has dissolved. Increase heat
to high and cook, without stirring, for
6-8 minutes until sugar turns a deep
golden brown. Remove pan from heat
and whisk in the brown sugar and butter
until combined.
Return pan to low heat and whisk in
the cream (it will bubble up and spatter).
Cook, whisking often, for 3-5 minutes
until all sugar is dissolved and mixture
is smooth and glossy. Transfer to a large
heatproof bowl, cover surface with plastic
wrap and stand at room temperature until
completely cooled and thickened.
Preheat oven to 200°C/180°C fan-forced.
Grease a 25cm bundt pan.
Place the cocoa and boiling water in
a small heatproof jug and whisk until
smooth. Set aside.
Place the sugar, flour, baking powder,
bicarb and 1/ 2 tsp fine salt in a large bowl
and stir to combine. Whisk the milk,
oil, eggs and vanilla in a large jug until
combined, then stir into the flour mixture
until combined and smooth. Transfer half
the batter to a separate medium bowl,
add cocoa mixture and stir until
combined and smooth.
Spoon one-third of the cocoa batter
into the prepared pan, then add half the
vanilla batter. Repeat layering, finishing
with a final layer of the cocoa batter.
Bake for 45 minutes or until a skewer
inserted into the cake comes out clean.
Line a wire rack with baking paper.
Immediately invert cake, while still
in the pan, onto the paper. Stand for
15 minutes, then remove pan and leave
cake on the rack to cool completely.
Whisk cream, mascarpone and vanilla
in a bowl until soft peaks form. Transfer
cake to a serving plate and spoon over
glaze. Serve with vanilla cream alongside.
delicious.com.au 65

BITTERSWEET CHOCOLATE TART
SERVES 8-10
You’ll need a 23cm springform cake pan.
200g packet digestive biscuits
1/ 3 cup (50g) chopped macadamias
80g unsalted butter, melted
150ml milk
300ml thickened cream
400g dark (70%) chocolate,
finely chopped
3 eggs, lightly beaten
Vanilla ice cream, to serve
Preheat oven to 180°C/160°C fan-forced.
Lightly grease a 23cm springform cake
pan and line with baking paper.
66 delicious.com.au
CAKES & TARTS
Whiz the biscuit and macadamia
in a food processor until fine crumbs.
Add butter and whiz until combined.
Press biscuit mixture into the base of
the prepared pan and smooth with the
back of a spoon. Bake for 8-10 minutes
until golden. Set aside to cool.
Reduce oven to 120°C/100°C
fan-forced.
Place milk and cream in a small
saucepan over low heat and bring to just
below boiling point. Remove from heat,
then add the chocolate, stirring until
melted and smooth. Cool slightly, then
gently whisk in the egg. Pass the mixture
through a fine sieve, then pour over the
cooled biscuit base.
Bake tart for 50-60 minutes until set
on the surface but still with a slight
wobble. Cool to room temperature in
the pan, then cut into slices and serve
with vanilla ice cream.
CHOCOLATE & BEETROOT CAKE
SERVES 10
The simple combination of earthy beetroot
and dark cocoa powder creates a cake
that’s nourishing, delicious and perfect
for any occasion. Be sure to top the cake
generously with whipped avocado frosting.
You’ll need a 20cm round cake pan.
4 eggs
1/ 2 cup (125ml) pure maple syrup
1/ 2 cup (125ml) extra virgin olive oil
1 tsp vanilla bean paste
300g beetroot (with skin), scrubbed,
finely grated
1
3 / 2 cups (350g) hazelnut meal
60g Dutch cocoa powder, plus extra,
to sprinkle
3 tsp baking powder
FROSTING
2 ripe avocados, skin and stones removed
80g Dutch cocoa powder
1/ 2 cup (125ml) chilled coconut cream
1/ 2 cup (125ml) maple syrup
Preheat oven to 180°C/160°C fan-forced.
Grease a 20cm round cake pan and line
with baking paper.
Whisk eggs, maple syrup, oil, vanilla
and a pinch of salt flakes in a large bowl
until smooth. Add beetroot and stir until
well combined. Whisk hazelnut meal,
cocoa and baking powder in a large bowl.
Add to the beetroot mixture and stir until
well combined. Pour into the prepared
pan. Bake for 55 minutes or until a skewer
inserted in the centre comes out clean.
Set aside to cool in the pan.
For the frosting, place all ingredients
and a generous pinch of fine salt in a food
processor and whiz until smooth.
Turn cooled cake out onto a serving
plate. Cover with frosting. Sprinkle with
extra cocoa, to serve.
 Chocolate &
beetroot cake
 White chocolate,
orange & amaretto
flourless torte

WHITE CHOCOLATE,
ORANGE & AMARETTO
FLOURLESS TORTE
SERVES 8
You’ll adore this indulgent take on a
traditional dark chocolate torte. You’ll
need a 25cm springform cake pan.
180g white chocolate, chopped
200g unsalted butter, chopped
4 eggs, separated
3 cups (300g) almond meal
1 tsp vanilla extract
2 tbs finely chopped glacé oranges
(substitute marmalade)
2 tbs amaretto
1/ 2 tsp cream of tartar
1/ 2 cup (110g) caster sugar
Toasted flaked almonds, to serve
STICKY AMARETTO & ORANGE SAUCE
1/ 2
cup (125ml) amaretto
Pared zest and juice of 2 oranges
(you’ll need 150ml juice)
100g glucose syrup
Preheat oven to 160°C/140°C fan-forced.
Grease a 25cm springform cake pan and
line base and side with baking paper.
Place chocolate and butter in a
heatproof bowl set over a saucepan
of gently simmering water (don’t let
base of bowl touch the water). Stir
occasionally until melted and smooth.
Transfer to a large bowl and stir in egg
yolks, one at a time, until combined.
Add almond meal, vanilla, glacé orange
and amaretto to the bowl and stir until
smooth. Set aside until required.
Place egg whites and 1/ 2 tsp salt flakes
in a stand mixer fitted with the whisk
attachment and whisk to soft peaks.
With motor running, add cream of
tartar and then the sugar, 1 tbs at a time.
Once all sugar has been combined,
whisk on high speed for 5 minutes or
until sugar is dissolved and the mixture
is thick and glossy.
CAKES & TARTS
In 2 batches, gently fold egg white
mixture into chocolate mixture to form
a smooth batter. Transfer to prepared pan
and bake for 1 hour 10 minutes (cover
with foil if the top becomes too brown)
or until firm to the touch and a skewer
inserted in the centre comes out with
a few crumbs clinging. Remove from
the oven and cool in the pan.
Meanwhile, for the sauce, place
amaretto, orange zest and juice, glucose
syrup and 1/4 tsp salt flakes in a saucepan
over medium heat. Stir to combine, then
cook, without stirring, for 10 minutes
or until mixture is reduced by half,
golden and sticky. Set aside to cool.
Turn out torte and transfer to a serving
plate. Scatter with toasted almonds
and drizzle over sauce to serve.
TRIPLE-CHOC CHEESECAKE
SERVES 8
Begin this recipe a day ahead. You’ll
need a 9.5cm x 22cm loaf pan.
200g chocolate biscuits (we used
Choc Ripple)
1/ 2 cup (75g) plain flour
1/ 3 cup (75g) caster sugar
125g salted butter, melted
2 eggs
140g pure icing sugar, sifted
250g each cream cheese and sour cream
1 tbs cornflour
1 tsp vanilla extract
300g dark (70%) chocolate, 100g melted
2 tbs runny honey
150ml pure (thin) cream
WHITE CHOCOLATE PANNA COTTA
3 titanium-strength gelatine leaves
200g white chocolate, finely chopped
1 cup (250ml) thickened cream
1 cup (250ml) pure (thin) cream
1/4 cup (55g) caster sugar
2 tsp vanilla extract
1 cinnamon quill
4 whole cloves
Preheat oven to 120°C/100°C fan-forced.
Grease a 9.5cm x 22cm loaf pan and
line with baking paper, with 2 long
sides overhanging.
Place the biscuits, flour and sugar in
a food processor and whiz until fine
crumbs form. Add the butter and pulse
to combine. Place dough between
2 pieces of baking paper and roll out
until a 5mm-thick rectangle. Place on
a tray. Chill for 30 minutes to firm.
Cut a base and 2 long sides from the
dough to fit prepared pan (sides should
be 5.5cm high). Use dough to line pan.
Chill until needed.
Place the eggs and icing sugar in a
food processor and whiz until pale. Add
cream cheese, sour cream and cornflour.
Whiz until smooth. Add the vanilla and
100g melted chocolate. Pulse to combine.
Pour into pan and bake for 90 minutes
or until set with a slight wobble in the
centre. Cool in oven, with door ajar,
for 1 hour, then chill until needed.
Meanwhile, to make the ganache, chop
remaining 200g chocolate and place in
a heatproof bowl with the honey. Place
cream in a small saucepan. Bring to a
simmer over medium heat, then pour into
the bowl. Stir until smooth. Spread over
cheesecake layer. Chill for 2 hours to firm.
For the panna cotta, soak gelatine in
cold water for 5 minutes to soften. Place
chocolate in a heatproof bowl. Place
remaining ingredients in a saucepan over
medium heat and bring to a simmer.
Squeeze excess water from gelatine and
stir into pan until combined. Strain over
chocolate. Stir until melted and smooth.
Reserve 1/3 cup (80ml) panna cotta. Cool
remaining panna cotta by placing base of
bowl in iced water and stirring until cool
(it will thicken). Pour over ganache layer.
Top with reserved panna cotta for a
smooth finish. Chill for at least 2 hours.
To serve, carefully lift cake from pan
using overhanging paper and cut into
slices using a warm knife.
delicious.com.au 69
 CAKES & TARTS

Devil’s food
layer cake
(p 73)

70 delicious.com.au
MALT CHOCOLATE CAKE
SERVES 8-10
You’ll need a 20cm bundt pan.
300g dark (70%) chocolate, chopped
200g unsalted butter, chopped,
softened
300g sour cream, at room
temperature
125g self-raising flour, sifted
125g plain flour, sifted
40g Dutch cocoa powder, sifted
100g malted milk powder
3 eggs, at room temperature,
lightly beaten
200g caster sugar
MALT CHOCOLATE BUTTERSCOTCH
60g unsalted butter, chopped
100g brown sugar
1/ 2 cup (125ml) thickened cream
1 tbs malted milk powder
25g dark (70%) chocolate, chopped
Preheat oven to 160°C/140°C fan-forced.
Grease a 20cm bundt pan. Set aside.
Place chocolate and butter in a
heatproof bowl set over a saucepan of
gently simmering water (don’t let base of
bowl touch the water). Stir until melted and
smooth. Set aside to cool for 10 minutes.
Place remaining ingredients in a large
bowl with a pinch of fine salt. Add the
chocolate mixture and mix until smooth.
Pour batter into prepared pan and
bake for 1 hour or until a skewer inserted
in the centre comes out clean. Stand in
pan for 30 minutes, then invert cake
onto a wire rack to cool completely.
When ready to serve, place cake on
a serving plate.
For the butterscotch, place butter and
sugar in a saucepan over medium-low
heat. Stir until sugar dissolves. Stir in
cream and bring to a simmer. Cook for
5 minutes or until slightly thickened.
Add milk powder and chocolate to
the pan. Simmer, stirring, for 2 minutes
or until melted and smooth. Pour
butterscotch sauce over cake to serve.

TIRAMISU TORTA CAPRESE
SERVES 10
You’ll need a 24cm loose-based round
cake pan.
250g unsalted butter, chopped
200g dark (70%) chocolate, chopped
11/ 3 cups (295g) caster sugar
5 eggs, separated
3 cups (300g) hazelnut meal
1/ 3 cup (35g) cocoa powder
1/ 3 cup (80ml) espresso
1/ 3 cup (80ml) Kahlúa or other
coffee liqueur
1 cup (250ml) thickened cream
1/ 2 cup (60g) pure icing sugar, sifted
1 cup (250g) mascarpone
KAHLUA SYRUP
1/ 2 cup (125ml) Kahlúa or other
coffee liqueur
1/ 2 cup (110g) caster sugar
Preheat oven to 180°C/160°C fan-forced.
Grease a 24cm loose-based round cake
pan and line with baking paper.
Place butter and chocolate in a bowl set
over a saucepan of gently simmering water
(don’t let base of bowl touch the water)
and stir until melted and smooth. Cool.
Whisk the sugar and egg yolks into
the chocolate mixture. Fold in hazelnut
meal, cocoa, espresso and Kahlúa.
In a separate bowl, whisk egg whites
to soft peaks, then fold into chocolate
mixture. Spoon batter into prepared
pan and smooth the surface.
Bake for 1 hour or until just firm to the
touch and the surface is beginning to
crack. Set aside in the pan to cool
completely, then chill for 1 hour.
Meanwhile, for the syrup, place the
Kahlúa and sugar in a small saucepan
with 1/ 2 cup (125ml) water. Stir until sugar
dissolves. Place pan over medium heat
and bring to a simmer. Simmer rapidly for
6-8 minutes or until slightly thickened. Set
aside to cool completely (the syrup will
thicken further as it cools).
CAKES & TARTS
Whisk the cream, icing sugar and
mascarpone in a bowl until thick and
smooth. Spread thickly over cake. Drizzle
Kahlúa syrup over top just before serving.
DEVIL’S FOOD LAYER CAKE
SERVES 10-12
Sour cream gives this cake a lovely richness.
You’ll need a sugar thermometer and
3 x 20cm round cake pans.
225g unsalted butter, chopped,
at room temperature
1
2 / 2 cups (550g) caster sugar
1 tbs vanilla bean paste
5 (250g total) large eggs, at room
temperature
2
1 / 3 cups (250g) plain flour
115g Dutch cocoa powder, sifted
41/ 2 tbs cornflour
1 tsp baking powder
1/ 2 tsp bicarb soda
280g sour cream
Cacao nibs, to decorate
CHOCOLATE BUTTERCREAM
180g dark (70%) chocolate,
finely chopped
1 tbs pure icing sugar, sifted
3/4 cup (180ml) thickened cream
2 large egg yolks, at room temperature,
plus extra 7 large egg yolks,
at room temperature
30g unsalted butter, at room
temperature, plus extra 360g,
chopped, at room temperature
2 tbs Dutch cocoa powder, sifted
170g caster sugar
Preheat oven to 160°C/140°C fan-forced.
Grease bases and sides of 3 x 20cm round
cake pans. Line with baking paper.
In a stand mixer fitted with the paddle
attachment, cream the butter, sugar
and vanilla on medium-high speed for
10 minutes, scraping down side of bowl
as needed, or until pale and creamy.
Add eggs, one at a time, mixing between
each addition, until well incorporated.
Place flour, cocoa, cornflour, baking
powder, 1 tsp fine salt and bicarb in
a large bowl and whisk to combine.
Add flour mixture to egg mixture, in
three batches, mixing well on medium
speed and scraping down side of bowl
between each addition. Add sour cream.
Mix on low speed until just combined.
Divide batter equally among prepared
pans and use a spatula to level tops. Bake
for 35-40 minutes until a skewer inserted
in the centres comes out clean. Place
a large piece of baking paper on a large
wire rack. Remove cakes from pans and
invert on the lined rack. Cool completely.
For the chocolate buttercream, place
the chocolate and icing sugar in a
medium heatproof bowl. Bring the cream
to a simmer in a small saucepan over
medium-high heat, then pour over the
chocolate mixture. Stand for 5 minutes,
then whisk until smooth. Whisk in 2 egg
yolks, then the 30g butter.
Meanwhile, in a stand mixer fitted with
the paddle attachment, beat extra 360g
butter and cocoa on medium-high speed
for 5 minutes or until smooth and creamy.
With motor running on low, gradually
add melted chocolate mixture until fully
incorporated, scraping down side of the
bowl as you go. Set aside.
In a clean stand mixer fitted with the
whisk attachment, whisk extra 7 egg yolks
on medium-high speed until very pale
and creamy.
While the eggs whisk, place the sugar
and 100ml water in a small saucepan over
medium heat. Cook, stirring constantly,
until sugar dissolves, then simmer until
mixture reaches 116°C on a sugar
thermometer (about 6-8 minutes).
With mixer still running, carefully and
slowly drizzle the hot sugar mixture into
the yolks, keeping clear of the side of the
bowl and the whisk, to ensure you get
a good mixture and not too much mess
around the bowl. Continue to whisk on
medium-high speed for 10 minutes, until
mixture is cooled, thickened and fluffy.
delicious.com.au 73

Reduce speed to medium and
gradually add the chocolate mixture to
the egg mixture, whisking until smooth
and well incorporated. You’ll need to use
buttercream immediately (it will become
very hard to spread otherwise).
Working quickly, place 1 cake on
a serving plate and spread the top with
3/4 cup buttercream, leaving a 1cm border
around edge of cake. Repeat layers twice
more, then use buttercream to fill gaps
on the side between cakes.
Finish by quickly spreading remaining
buttercream all over the side and top of
the cake, using a small offset spatula to
create a rough, sweeping effect.
Sprinkle top with cacao nibs, to serve.
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CAKES & TARTS
TEXAS CHOCOLATE
SHEET CAKE WITH
SOUR CREAM FROSTING
SERVES 15
You’ll need a 5cm-deep, 22cm x 32cm
baking pan.
125g milk chocolate, chopped
1/ 2 cup (50g) cocoa powder, sifted
175g dark (70%) chocolate, chopped
3 eggs, lightly beaten
250g sour cream
1 tsp vanilla extract
1/ 2 cup (125ml) sunflower oil
1 tsp ground cinnamon
21/ 3 cups (350g) self-raising flour
1 cup (250g) firmly packed brown sugar
1 cup (220g) caster sugar
200g unsalted butter, chopped,
softened
SOUR CREAM FROSTING
250g unsalted butter, chopped,
softened
2
2 / 3 cups (320g) pure icing sugar, sifted
1 tsp vanilla extract
3/4 cup (75g) cocoa powder, sifted
125g sour cream, at room temperature
Preheat oven to 160°C/140°C fan-forced.
Grease a 5cm-deep, 22cm x 32cm baking
pan and line with baking paper, with
paper overhanging.
Place the milk chocolate, cocoa and
125g dark chocolate in a heatproof bowl
with 3/4 cup (180ml) water. Place over
a saucepan of gently simmering water
(don’t let base of bowl touch the water)
and stir until melted and smooth. Cool
to room temperature.
Whisk the egg, sour cream and vanilla
into the chocolate mixture. Stir in the oil.
Place the cinnamon, flour and sugars in
a separate bowl. Using your fingers, rub
in the butter until mixture resembles fine
crumbs. Add chocolate mixture and beat
to combine. Pour into prepared pan and
smooth the surface.
Bake for 55-60 minutes until a skewer
inserted in the centre comes out clean.
Set aside in the pan to cool completely.
Meanwhile, to make the chocolate
shards, melt the remaining 50g dark
chocolate and thinly spread over
a large piece of baking paper. Cover
with another piece of baking paper and
roll up to form a 2cm-diameter cylinder.
Freeze for 30 minutes, then unroll paper
(the chocolate will break into shards).
For the frosting, beat the butter and
icing sugar in a bowl until thick and pale.
Stir in the vanilla and cocoa, then fold
through the sour cream. Spread thickly
over the cake and scatter with chocolate
shards. Cut into slices to serve.
 Texas chocolate
sheet cake with sour
cream frosting

Chocolate & walnut tarts (p 77)
For the pastry, grease 6 x 10cm loose-
bottomed tart pans. Place flour, icing sugar
and almond meal in a food processor.
Whiz until combined and there are no
lumps. Add the butter and process until
mixture resembles breadcrumbs. Add
the egg, then the yolk, whizzing between
each addition, until the mixture just
comes together. Divide dough into
6 even portions, then shape each portion
into a disc. Enclose discs in plastic wrap
and chill for 1 hour.
Roll out pastry on a lightly floured
surface to 3mm thick. Use to line the tart
pans. Place in the freezer for 30 minutes.
Preheat oven to 180°C/160°C fan-forced.
Line pastry cases with baking paper,
78 delicious.com.au
CAKES & TARTS
then fill with pastry weights. Place on
a baking tray and bake for 20 minutes
or until light golden. Remove paper
and weights and bake for a further
5-10 minutes until evenly golden. Cool.
To make the filling, place the sugar in
a heavy-based saucepan over medium
heat. Cook for 8-10 minutes, without
stirring, until a golden caramel. Carefully
add the thickened cream and nuts. Bring
to the boil, then remove from the heat.
Pour filling into tart shells.
Bake tarts for 6-8 minutes until filling
bubbles all the way to the centre, is
slightly firm around the edge and jiggly
in the centre. Set aside to cool slightly,
then chill for 20 minutes.
Meanwhile, to make the topping, place
the pure cream in a pan over medium
heat and bring to just below boiling point.
Remove from the heat, then add the
chocolate and stir until melted. Cool
slightly, then pour over the filling. Chill
for 10 minutes until set.
Scatter the tarts with extra walnuts
before serving.
SACHERTORTE WITH
APRICOT COMPOTE
SERVES 6-10
Begin this recipe a day ahead. You’ll need
a 3cm-deep, 38cm x 26cm baking tray.
1/4
cup (60ml) apricot liqueur or kirsch
60g apricot jam
30g dark (70%) chocolate
Dutch cocoa powder, to dust
CHOCOLATE SPONGE
160g dark (70%) chocolate, chopped
20g Dutch cocoa powder
1 tbs extra virgin olive oil
6 large eggs, at room temperature
180g raw caster sugar
90g biscuit, pastry and cake flour
40g cornflour
APRICOT FILLING
410g can apricots in juice
Large pared strips of peel and juice
of 1 orange
1/4 cup (55g) caster sugar
GANACHE
360g dark (40%) chocolate,
chopped
200ml thickened cream, at room
temperature
1/3 cup (115g) glucose syrup
Preheat oven to 200°C/180ºC fan-forced.
Grease base and sides of a 3cm-deep,
38cm x 26cm baking tray and line with
baking paper.
For the sponge, place chocolate, cocoa,
oil, 1/ 2 tsp fine salt and 200ml water in a
medium saucepan. Bring to a simmer over
medium heat, whisking constantly, until
smooth and starting to simmer. Scrape into
 Chocolate, apricots and orange
go hand in hand to make this a true
DESSERT SHOW-STOPPER. Feel
free to use fresh, peak-season apricots
in place of canned.
Sachertorte with
apricot compote
 Dark & milk chocolate tart with hazelnut shortcrust

Milk and dark chocolate combine in this

SILKY SMOOTH TART, which comes encased
in a sweet and nutty, buttery crust.

a large bowl. Set aside until lukewarm.
Place eggs and sugar in a stand mixer
fitted with the whisk attachment and whisk
for 8 minutes on medium-high speed until
thick and tripled in volume. Meanwhile,
sift flour and cornflour together 3 times.
Add egg mixture to chocolate mixture
and gently fold until combined. Sift over
half the flour mixture, gently fold until
almost all incorporated, then sift over
the remainder. Gently fold until there
are no flour or chocolate streaks.
Scrape into the prepared tray and level
the surface. Bake for 18 minutes until top
is dry and sponge is springy to touch.
Invert onto a wire rack, carefully lift off
tray, peel off paper, then re-invert to cool.
For the filling, drain apricots over a
medium saucepan (reserving apricots).
Add orange peel and juice, and sugar to
the pan. Bring to the boil, stirring, until
sugar dissolves. Simmer for 10 minutes
until the syrup has thickened.
Thickly slice the reserved apricots.
Add to syrup and simmer for 5 minutes
to soften. Set aside to cool. Lift out and
reserve peel for decorating later.
To assemble, cut sides of sponge to
straighten, if needed. With 1 long edge
facing you, cut sponge into 3 equal
pieces. Return 1 piece to the wire rack
and brush with 1 tbs liqueur. Gently
spoon over half the apricot mixture,
lightly pressing apricot into the sponge
with the back of the spoon. Top with
another piece of sponge and repeat with
liqueur and apricot. Brush remaining
sponge with liqueur and place, liqueur-
side down, to finish. Adjust sponge stacks
to align pieces and press down lightly.
Brush any crumbs from sides, cover on
rack with plastic wrap and chill overnight.
Mix jam with 1 tbs boiling water and
use to brush top and sides of cake.
For the ganache, place chocolate in
a medium heatproof bowl set over a
saucepan of simmering water (don’t let
base of bowl touch the water) and stir
until melted. Remove from heat and stir
in cream until combined. Stir in syrup until
combined. With cake still on rack and
placed over a baking tray to catch any
CAKES & TARTS
dripping chocolate, pour ganache slowly
over cake, letting ganache fall down the
sides. Smooth top and sides with a metal
spatula to evenly coat. Set aside to set.
While ganache sets, melt chocolate in
a microwave-safe bowl, in 30-second
bursts. Stir until smooth and spread thinly
over a sheet of baking paper. Cover with
a second piece of baking paper and roll
up to form a 2cm-diameter cylinder. Freeze
for 30 minutes. Unroll to break into shards.
Once ganache has set, lift cake carefully
onto a serving plate using an egg lifter.
Top with chocolate shards, dust with
cocoa and top with reserved candied
peel. Cut with a hot damp knife, to serve.
DARK & MILK CHOCOLATE TART
WITH HAZELNUT SHORTCRUST
SERVES 10
You’ll need a 22cm springform cake pan.
200g milk chocolate, finely chopped
200g dark chocolate, finely chopped
600ml thickened cream
3 eggs, plus 1 egg yolk, lightly beaten
1/ 2 cup (75g) hazelnuts, skins removed
2 tbs caster sugar
HAZELNUT SHORTCRUST
1 cup (100g) hazelnut meal
1 cup (150g) plain flour
125g chilled unsalted butter, chopped
1/4 cup (55g) caster sugar
1 egg
Grease the base of a 22cm springform
cake pan and line base with baking paper.
For the shortcrust, place all ingredients
in a bowl, except the egg. Use fingers
to rub in butter until a rough crumble.
Stir the egg through crumble until just
combined. Transfer to prepared pan and
press to form an even tart shell with
4cm-high sides. Chill for 30 minutes.
Meanwhile, preheat oven to
180°C/160°C fan-forced. Line tart shell
with baking paper and fill with pastry
weights. Bake for 15 minutes.
Remove weights and paper, then bake
for a further 15 minutes or until slightly
golden and firm. Set aside.
To make the filling, place all chocolate
in a heatproof bowl. Place cream in a
small saucepan over medium-high heat.
Bring to a simmer, then immediately pour
over chocolate. Stand for 5 minutes, then
stir until smooth. Cool slightly.
Stir the egg through the chocolate
mixture, then pour into the tart shell.
Place pan in oven and immediately
reduce oven to 140°C/120°C fan-forced.
Bake for 1 hour or until tart is just set with
a slight wobble in the centre. Cool
slightly, then chill for 1 hour.
Meanwhile, to make candied hazelnuts,
place hazelnuts in a bowl and coat with
1 tbs water. Add sugar and toss to coat.
Spread over a baking paper-lined baking
tray and roast for 8 minutes or until a dark
golden caramel starts to form. Cool.
Bring tart to room temperature and
scatter with hazelnuts, to serve.
LITTLE BLACK DRESS
CHOCOLATE CAKE
SERVES 8-10
You’ll need a 24cm springform cake pan.
500g dark (70%) chocolate, chopped
125g unsalted butter, chopped
6 eggs, separated
90g caster sugar
150ml thickened cream
2 tbs dark rum (substitute brandy)
1 tsp vanilla extract
1/ 2 tsp cream of tartar
Edible silver leaf (optional), to serve
CHOCOLATE GANACHE
450g dark (70%) chocolate, chopped
175g unsalted butter, chopped
600ml thickened cream
1/4 cup (90g) liquid glucose
Preheat oven to 180°C/160°C fan-forced.
Grease a 24cm springform cake pan and
line the base with baking paper.
Place chocolate and butter in a bowl
set over a saucepan of gently simmering
water (don’t let base of bowl touch the
water). Stir until smooth and combined,
then set aside to cool slightly.
Place egg yolks and sugar in a bowl.
delicious.com.au 81

Use handheld electric beaters to beat
until thick and pale. Stir in cream, rum,
vanilla and cooled chocolate mixture.
Beat egg whites and cream of tartar
in a clean, dry bowl until soft peaks form.
In 3 batches, fold egg mixture into
chocolate mixture with a metal spoon,
keeping as much air in the mixture as
possible. Spread into prepared pan. Bake
for 25 minutes or until a skewer inserted
into the centre comes out with a few
moist crumbs. Cool in pan on a wire rack.
Meanwhile, for the ganache, place
chocolate and butter in a bowl set over
a pan of gently simmering water (don’t let
base of bowl touch the water), and stir until
melted and smooth. Remove from heat.
82 delicious.com.au
CAKES & TARTS
Place cream and glucose in a separate
pan and bring to just below boiling point.
Pour over chocolate mixture and stir until
smooth. Chill for 30 minutes or until thick.
Remove cake from pan. Spread with
ganache. Top with silver leaf, if using. Serve.
PASSIONFRUIT CHOCOLATE TART
SERVES 12
Begin this recipe at least 3 hours ahead.
You’ll need a 19cm x 27cm rectangular
loose-bottomed fluted tart pan.
300g silken tofu
200g caster sugar
1/ 2 cup (125ml) passionfruit pulp,
strained, seeds discarded
2 tbs plain flour
2 tbs cornflour
185g dairy-free dark chocolate
150ml coconut milk
1 tbs coconut oil
BASE
110g Nuttelex, softened
1/ 3 cup (40g) pure icing sugar
1 cup (150g) plain flour, plus extra to dust
PASSIONFRUIT SYRUP
Pulp of 4 passionfruit
1/ 2 cup (110g) caster sugar
Preheat oven to 170°C/150°C fan-forced.
Grease a 19cm x 27cm rectangular
loose-bottomed fluted tart pan.
For the base, beat the Nuttelex and
icing sugar in a stand mixer fitted with the
paddle attachment until pale and fluffy.
Add the flour and beat until dough
begins to come together (it will be very
soft). Using floured hands, press evenly
into base and sides of pan. Prick all over
with a fork. Bake for 25 minutes or until
light golden. Cool for 10 minutes. Reduce
oven to 160°C/140°C fan-forced.
To make filling, place tofu in a food
processor and whiz until very smooth.
Add sugar and whiz to combine. Add
passionfruit pulp and flours, and pulse to
combine. Pour into tart shell and bake for
20 minutes or until just set with a slight
wobble in the centre. Set aside to cool.
For the passionfruit syrup, place pulp,
sugar and 1/ 2 cup (125ml) water in a pan
over medium heat. Cook, stirring, for
2 minutes or until sugar dissolves.
Increase heat to high and bring to the boil.
Boil for 8-10 minutes until thickened. Cool.
To make the ganache, place chocolate,
coconut milk and oil and a pinch of fine
salt in a heatproof bowl set over a pan of
gently simmering water (don’t let base of
bowl touch the water). Stir until melted
and smooth. Cool slightly. Pour over the
passionfruit layer and smooth the surface.
Chill for 2 hours to set.
Remove tart from pan and cut using
a hot knife. Drizzle with syrup to serve.
 Passionfruit
chocolate tart
Keep your cool with mousse, gelato, trifle, panna cotta and more.
Three-ingredient
Viennetta (p 90)
 CHILLED DESSERTS

This has to be one of the easiest chocolate mousses

to WHIP UP AT HOME, while the popcorn
ice cream will surprise and delight.
Chocolate mousse, popcorn ice cream & salted popcorn (p 93)

delicious.com.au 89

READY-BAKE CHOCOLATE
COOKIE ICE CREAM SANDWICHES
MAKES 40 BISCUITS
Begin this recipe at least 4 hours ahead.
This dough is perfect to have in the freezer.
Simply slice off as many biscuits as you
need and bake them fresh.
120g unsalted butter, chopped, softened
1/ 2 cup (110g) caster sugar
1/ 3 cup (80g) firmly packed brown sugar
1 egg
1 tsp vanilla extract
1 tbs smooth peanut butter
1 tbs Nutella
11/4 cups (185g) plain flour
1/ 2 tsp bicarb soda
1/ 3 cup (35g) cocoa powder
1/ 2 cup (90g) milk chocolate chips
Chocolate ice cream, to serve
Beat the butter and sugars in a stand
mixer fitted with the paddle attachment
until light and fluffy. Add egg and vanilla,
beat well to combine, then beat in peanut
butter and Nutella.
Add flour, bicarb, cocoa, chocolate
chips and 1/ 2 tsp salt flakes to the bowl
and use your hands to incorporate.
Place a piece of baking paper on
a clean work surface, then place half
the dough on the paper and form a
rough 6cm-diameter log.
Roll up paper tightly to enclose,
securing ends and twisting to tighten.
Enclose in plastic wrap. Repeat with
remaining dough. Freeze for up to
3 months or, if using immediately, chill
for 1 hour to firm up.
When ready to bake, preheat oven to
180°C/160°C fan-forced. Grease a baking
tray and line with baking paper.
Slice off as many 1cm-thick rounds
as you like, re-wrapping any unused
dough. Arrange rounds on prepared tray,
leaving 2cm between each. Bake (chilled
or frozen) for 12 minutes or until a biscuit
moves on the tray after pushed gently
with your finger. Cool on tray and serve.
90 delicious.com.au
CHILLED DESSERTS
To make ice cream sandwiches, place
small scoops of ice cream on a chilled
baking tray lined with baking paper. Place
a piece of baking paper on top. Working
in batches, flatten each scoop to the size
of a biscuit. (If necessary, return flattened
ice cream to the freezer while preparing
remaining ice cream.) Sandwich each
ice cream portion with 2 biscuits. Serve,
or freeze for 4-6 hours, then serve.
THREE-INGREDIENT VIENNETTA
SERVES 8
Begin this recipe at least 4 hours ahead.
You’ll need a 15.5cm x 25cm 1.25L cake pan.
2L vanilla ice cream
600g store-bought chocolate brownies
or flourless chocolate cake, crumbled
150g dark (70%) chocolate, finely shaved
Stand ice cream at room temperature for
10 minutes to soften slightly.
Firmly press crumbled brownie into the
base of a 15.5 x 25cm 1.25L cake pan to
create an even layer, then cover with ice
cream and smooth with an offset spatula.
Freeze for 4 hours or until firm. Scatter
with chocolate shavings to serve.
CHAMOMILE RICOTTA CAKE
WITH WHITE CHOCOLATE
SERVES 10
Begin this recipe at least 4 hours ahead.
You’ll need a 25.5cm springform cake pan.
31/ 2 cups (350g) almond meal
140g unsalted butter, melted, cooled
65g caster sugar
21/ 2 tbs dried chamomile flowers
(from tea and health food shops),
plus extra, to serve
11/ 2 titanium-strength gelatine leaves
11/4 cups (150g) pure icing sugar
400g firm ricotta, at room temperature
Finely grated zest of 11/ 2 lemons and
juice of 1 lemon
180g mascarpone, at room temperature
150ml thickened cream, whipped
WHITE CHOCOLATE GANACHE
23/4 titanium-strength gelatine leaves
210ml thickened cream
320g white chocolate, finely chopped
240g Greek-style yoghurt
Preheat oven to 180°C/160°C fan-forced.
Grease base and side of a 25.5cm
springform cake pan and line with
baking paper.
To make the base, whiz almond meal,
butter, sugar and a pinch of salt flakes in
a food processor until well combined.
Evenly press into base of prepared pan.
Bake for 16 minutes or until golden. Set
aside to cool completely.
To make the ricotta layer, combine
2 tsp chamomile flowers and 1/ 3 cup (80ml)
boiling water in a heatproof bowl. Stand for
10 minutes to infuse. Soak gelatine in cold
water for 5 minutes to soften.
Meanwhile, whiz the icing sugar and
remaining 2 tbs chamomile flowers in a
clean food processor until finely ground.
Add the ricotta, lemon zest and juice,
then whiz until combined.
Squeeze excess liquid from gelatine,
add to hot chamomile mixture and stir
until dissolved. Strain into ricotta mixture
and pulse until combined.
Strain the mixture through a fine sieve
into a bowl and fold through mascarpone
and cream. Pour onto cooled base and
spread evenly. Chill for 1 hour or until
slightly firm.
For the white chocolate ganache, soak
the gelatine in cold water for 5 minutes
to soften. Place the cream in a saucepan
over high heat and cook until hot (do not
bring to the boil). Squeeze excess liquid
from gelatine, add to the hot cream and
stir until dissolved.
Place chocolate in a heatproof bowl,
pour over hot cream and whisk until
smooth. Whisk through yoghurt until
combined. Spread over ricotta layer and
chill for 3 hours, or overnight, until set.
Transfer cake to a serving platter and
scatter with extra chamomile, to serve.
This caramel biscuit ice cream is so divine,
we’ve made extra. Use some for a sundae with
BANANA AND HOT FUDGE SAUCE, then
save the rest for an easy weeknight dessert.

FROZEN BISCOFF CUSTARD
SUNDAE WITH HOT FUDGE SAUCE
SERVES 4
Store extra ice cream and sauce in the
freezer/fridge for an extra dessert.
Begin this recipe at least 5 hours ahead.
You’ll need an ice cream machine.
4 bananas, halved lengthways
Caster sugar, to dust
Crumbled Biscoff biscuits and roughly
chopped roasted salted peanuts,
to serve
FROZEN BISCOFF CUSTARD
(MAKES APPROX. 1L)
600ml thickened cream
450ml milk
2 tsp vanilla bean paste
10 egg yolks
100g each brown sugar and
caster sugar
2 /3 cup (80g) malted milk powder
10 Biscoff biscuits, crumbled
1/2 cup (140g) Biscoff spread, mixed
with 2 tbs hot water
HOT FUDGE SAUCE (MAKES APPROX.
375ML)
2 /3 cup (160ml) pure (thin) cream
1/ 3 cup (115g) golden syrup
1/ 3 cup (80g) firmly packed brown sugar
2 tbs Dutch cocoa powder, sifted
100g each dark (70%) chocolate and
milk chocolate, finely chopped
40g unsalted butter
For the frozen Biscoff custard, combine
cream, milk and vanilla in a medium
saucepan, bring just to a simmer, then
remove from the heat. Whisk yolks,
sugars and a pinch of salt flakes in a large
heatproof bowl for 4-5 minutes until thick
and pale, then whisk in milk powder.
Pour hot cream mixture over yolk
mixture, whisking continuously to
combine, then pour mixture into the pan.
Stir continuously over medium heat for
6-8 minutes until custard thickly coats
the back of a wooden spoon. Strain into
a clean bowl and place in the fridge until
completely chilled.
CHILLED DESSERTS
Transfer custard to an ice cream machine
and churn until frozen. Stir in the biscuit,
then transfer to a chilled container. Swirl
through Biscoff spread mixture to form
a ripple. Freeze for 4-6 hours.
For the sauce, place cream, syrup, sugar,
cocoa, half the chocolate and a pinch of
salt flakes in a saucepan over medium-high
heat. Bring to the boil, stirring occasionally
until smooth. Reduce heat to medium-low
and gently simmer, stirring occasionally, for
4-5 minutes until thickened. Remove from
heat. Add butter and remaining chocolate,
then stir until smooth. Cool slightly.
Dust cut sides of banana thickly with
sugar, pressing gently so an even layer
forms. Heat a large frypan over medium-
high heat. Add banana, cut-side down,
and cook for 2-3 minutes until
caramelised. Cut each piece in half.
When ready to serve, spoon frozen
custard into bowls. Add banana pieces,
then drizzle over fudge sauce. Scatter with
crumbled biscuit and peanuts to serve.
CHOCOLATE GRANITA AFFOGATO
SERVES 4
Begin this recipe a day ahead. You’ll
need a deep-sided tray.
1 cup (220g) caster sugar
3/4 cup (75g) Dutch cocoa powder, sifted
1/3 cup (80ml) Frangelico liqueur
4 x 30ml shots espresso coffee
8 scoops vanilla ice cream
1/4 cup (30g) toasted, chopped
hazelnuts, to serve
To make granita, place 4 cups (2L) water,
sugar and cocoa in a medium saucepan
over medium heat. Stir to dissolve sugar.
Bring to just below the boil, then remove
from heat. Cool for 20 minutes.
Pour mixture into a deep-sided tray
and place in the freezer for at least
6 hours, or overnight, to freeze. Use a fork
to scrape and fluff up mixture. Return to
the freezer until ready to serve.
Pour 20ml Frangelico and 1 shot of
espresso into each serving dish. Top with
2 scoops of ice cream and the granita.
Sprinkle with hazelnut to serve.
CHOCOLATE MOUSSE, POPCORN
ICE CREAM & SALTED POPCORN
SERVES
Begin this recipe at least 6 hours ahead.
You’ll need an ice cream machine (see note).
100g microwave popcorn
2 cups (500ml) thickened cream
1 cup (250ml) milk
6 egg yolks
170g caster sugar
CHOCOLATE MOUSSE
150g each dark (70%) and milk
chocolate, finely chopped
1 tbs cacao powder (substitute
cocoa powder), sifted
1
2 / 2 tbs caster sugar
3 eggs
300ml thickened cream, whipped
Cook microwave popcorn according
to packet instructions.
To make the ice cream, place cream,
milk and half the cooked popcorn in a
saucepan over medium heat. Bring to
a simmer, then remove from heat and
stand for 30 minutes to infuse.
Meanwhile, whisk the egg yolks and
sugar in a medium saucepan until
smooth. Strain cream mixture through
a fine sieve into egg yolk mixture. Place
pan over low heat and cook, stirring
constantly, for 10 minutes, or until mixture
is thickened and coats the back of a
wooden spoon.
Transfer to a heatproof bowl and stand
for 20 minutes to cool slightly. Cover
surface directly with plastic wrap and
place in fridge until completely chilled.
Transfer to an ice cream machine and
churn according to the manufacturer’s
instructions until thick but soft enough
to spoon into a container (or see note).
Transfer to a container and freeze for
4 hours or until firm.
Meanwhile, for the chocolate mousse,
place chocolate in a medium heatproof
bowl set over a pan of gently simmering
water (don’t let base of bowl touch the
water) and stir until melted. Whisk
through cacao powder and set aside.
delicious.com.au 93

In a stand mixer fitted with the whisk
attachment, whisk the sugar and eggs
for 6 minutes, or until the mixture is
doubled in volume.
In 2 batches, fold egg mixture and
whipped cream into chocolate mixture
until combined, then cover and chill for
2 hours or until set.
To serve, divide scoops of mousse and
ice cream among serving bowls. Finely
chop remaining popcorn and scatter
over the top with a pinch of salt flakes.
NOTE: If you don’t have an ice cream
machine, pour the cream mixture into a
shallow container and freeze for 2 hours
or until frozen at edges. Remove from
freezer and beat in a stand mixer fitted
with the whisk attachment. Return to the
container and refreeze. Repeat 2-3 times.
AFFOGATO ICE CREAM CAKE
WITH FRANGELICO ‘ICE MAGIC’
SERVES 10-12
Begin this recipe at least 9 hours ahead.
You’ll need 2 x 22cm round cake pans
and a 20cm springform cake pan.
2 x 500g packets brownie mix
1/3 cup (80ml) Frangelico liqueur
1L espresso-flavoured ice cream
or gelato, softened
100g chopped dark (40%) chocolate
35g coconut oil
300ml thickened cream
1 cup (120g) pure icing sugar, sifted
1 cup (250g) mascarpone
Chocolate-coated coffee beans,
roughly chopped, to serve
Preheat oven and prepare brownie
mixture according to packet instructions.
Grease 2 x 22cm round cake pans and
line bases and sides with baking paper.
Divide batter among pans and bake until
a skewer inserted into the centres comes
out with a few moist crumbs. Remove
from oven, and brush each brownie with
1 tbs Frangelico. Cool completely.
Use a 20cm springform cake pan
as a guide to trim to 2 x 20cm cakes.
Grease the springform pan and line the
base and side with baking paper. Place
94 delicious.com.au
CHILLED DESSERTS
1 trimmed cake in the base. Spread
softened ice cream over the top, then
top with the second cake. Freeze for
at least 6 hours or overnight.
When ready to serve, make the ‘ice
magic’. Place chocolate and coconut oil in
a heatproof bowl set over a saucepan of
gently simmering water (don’t let base of
bowl touch the water). Stir until melted
and smooth, then stir in remaining 2 tbs
Frangelico and cool to room temperature.
Whisk cream and icing sugar in a bowl
until stiff peaks, then whisk in mascarpone.
Release cake from pan and place on a
serving plate. Pile mascarpone mixture
on top, then drizzle with Frangelico ‘ice
magic’. Freeze for 30 minutes to set the
sauce. Scatter over coffee beans to serve.
CHOCOLATE MOUSSE WITH
CHERRY RIPE TRUFFLES
SERVES 4
You’ll need 4 x 300ml serving glasses.
4 eggs, at room temperature
80g caster sugar
150g dark (70%) chocolate, melted
350ml thickened cream, whipped
to soft peaks
RASPBERRY COULIS
200g frozen raspberries
50g pure icing sugar
CHERRY RIPE TRUFFLES
200g glacé cherries
100g desiccated coconut
1/2 cup (50g) cocoa powder
To make the mousse, place the eggs
in a stand mixer fitted with the whisk
attachment. Place the sugar in a small
saucepan with 2 tbs (40ml) water and
bring to the boil. As sugar syrup cooks,
begin whisking eggs on high speed for
3 minutes, or until starting to thicken.
With motor running on low speed
gently pour syrup into egg in a steady
stream, avoiding whisk and edge of bowl.
Continue whisking for 5 minutes on high
speed (this will add air and make your
mousse fluffy), until tripled in volume.
Scrape mixture into a large clean
bowl. Add melted chocolate and quickly
whisk (to prevent it setting before it
incorporates) until chocolate is combined.
Fold in cream, scraping side of bowl with
a spatula, if necessary. Continue folding
until glossy and smooth, and there are
no cream or egg pockets.
Divide mousse evenly among 4 x 300ml
glasses, leaving space for the cherry
garnish. Chill for 2 hours to set.
Meanwhile, for the coulis, place
raspberries and sugar in a small
saucepan over medium heat and cook
for 8-10 minutes until raspberries break
down slightly. Remove from heat and
mash until smooth. Chill until cold.
For the cherry ripe truffles, place
cherries and coconut in a food processor
and whiz until mixture comes together.
Roll 2 tsp portions into balls and place on
a tray lined with baking paper. Chill for
20 minutes to firm up.
Place cocoa in a shallow bowl. One at
a time, roll truffles in cocoa until coated.
Remove any excess by gently tossing
between your hands. Return to the tray
and chill until required.
To serve, divide mousse among serving
bowls, swirl some raspberry coulis on top
and finish with a few cherry ripe truffles.
CHOCOLATE POTS WITH
SALTED CARAMEL TOFFEE
MAKES 4
You’ll need 4 x 200ml dessert moulds/pots.
250g dark (70%) chocolate, finely chopped
200ml thickened cream, plus extra
cream, whipped, to serve
2 tbs caster sugar
2 egg yolks, lightly beaten
1 tbs brandy
20g salted butter
SALTED CARAMEL TOFFEE
1 cup (220g) caster sugar
1 tbs salt flakes
Place chocolate in a heatproof bowl and set
aside. Heat cream and sugar in a saucepan
over low heat. Stir until sugar dissolves.
Our boozy take on the classic Ice Magic adds a crunchy
top to a stunning ESPRESSO ICE CREAM CAKE
that simply shatters with a tap of your spoon.
 CHILLED DESSERTS

Bring to just below boiling point, then

remove from heat and pour over
chocolate, stirring until melted and
smooth. Gently stir in egg yolks and
brandy, then stir in butter to combine.
Divide among 4 x 200ml dessert
moulds or pots, then chill for at least
2 hours, or overnight, until just set.
Meanwhile, for salted caramel toffee,
line a baking tray with a sheet of foil.
Place sugar and 1/4 cup (60ml) water in
a saucepan over low heat. Stir until sugar
dissolves. Increase heat to high and cook,
swirling pan occasionally and brushing
down side with a damp pastry brush, for
4-5 minutes, until a light golden caramel.
Quickly pour caramel onto prepared
tray, swirling to spread. Sprinkle over salt.
Cool, then break into shards (see note).
To serve, top pots with whipped cream
and sprinkle with salted caramel toffee.
NOTE: Toffee can be prepared up to a
day ahead. Store in an airtight container.

WHITE CHOCOLATE & ROSEMARY

PANNA COTTA WITH PINE NUT
PRALINE AND ORANGE
SERVES 6-8
Begin this recipe at a day ahead. You’ll
need a 22cm round 1.5L serving dish.

1 tsp chopped rosemary sprigs,

plus 1 sprig extra
1/ 3 cup (75g) caster sugar

1 tsp vanilla extract

Juice of 1 orange
3 oranges, peeled, pith removed, For the panna cotta, place the sugar, temperature. Chill overnight to set.
sliced cream, rosemary, vanilla and orange zest The next day, for the praline, line a
in a saucepan over medium heat. Cook, baking tray with baking paper and scatter
WHITE CHOCOLATE PANNA COTTA stirring regularly, until sugar dissolves over pine nuts. Place the sugar and 1/4 cup
1/ 2cup (110g) caster sugar and mixture is just below a simmer. Stand (60ml) water in a small saucepan over
900ml pure (thin) cream for 10 minutes to allow flavours to infuse. medium heat and stir until sugar
3 rosemary sprigs, leaves picked, Return pan to medium heat, bring to a dissolves. Increase heat to high and
roughly chopped simmer, then remove from the heat. Stir cook, without stirring, for 5-6 minutes until
1 tsp vanilla extract in chocolate until melted and combined. deep golden. Pour over pine nuts. Cool
Finely grated zest of 1 orange Meanwhile, soak the gelatine in cold completely, then break into shards.
180g white chocolate, finely chopped water for 5 minutes to soften. Meanwhile, combine rosemary leaves
21/2 titanium-strength gelatine leaves Squeeze excess water from gelatine, and sprig, sugar, vanilla and orange juice
then stir into hot cream mixture for in a shallow bowl. Add orange slices and
PINE NUT PRALINE 1 minute or until melted and combined. toss to coat. Set aside for 30 minutes to
1/ 2 cup (80g) pine nuts, toasted Strain through a fine sieve into a 22cm macerate. Spoon orange mixture over
1/ 2 cup (110g) caster sugar round 1.5L serving dish. Cool to room panna cotta. Top with praline to serve.

delicious.com.au 97
 CHILLED DESSERTS

98 delicious.com.au
 This Italian creation combines two legendary sweet treats
– MERINGUE AND GELATO – in one luxurious dessert that
will leave your guests floating on a cloud.

Step up everyday chocolate bars and bakes to make dreamy adult
desserts. Plate up a fancy DECONSTRUCTED SNICKERS, or serve
a spiked birthday cake-inspired trifle at your next celebration.
THE ARC ‘SNICKERS’
SERVES 8
Begin this recipe a day ahead. You’ll
need an ice cream machine and
a 2L terrine mould.
2 titanium-strength gelatine leaves
570g caster sugar
300g liquid glucose
4 cups (1L) milk
300g smooth peanut butter
2 / 3 cup (100g) roasted salted peanuts
300ml thickened cream
100g dark (70%) chocolate, chopped
To make the ice cream, place the gelatine
in cold water for 5 minutes to soften.
Meanwhile, place 180g caster sugar,
glucose and milk in a saucepan over
medium heat. Stir to dissolve the sugar.
Squeeze excess water from gelatine
and add to milk mixture, stirring to
dissolve. Set aside to cool.
Transfer to a blender with the peanut
butter and whiz until smooth. Transfer
to an ice cream machine and churn
according to manufacturer’s instructions.
Line a 2L terrine mould with plastic
wrap, leaving plenty overhanging the
sides. Fill with ice cream and smooth
the surface. Use excess wrap to cover
surface. Freeze overnight until firm.
For the praline, line a baking tray with
foil. Place 170g caster sugar in a non-stick
frypan over medium-high heat and cook,
swirling the pan, until a golden caramel.
Add peanuts and, working quickly, swirl
the pan to coat the nuts in the caramel.
Pour onto prepared tray and set aside at
room temperature for 1 hour to set. Whiz
in a food processor until crumbs form.
For the caramel, heat remaining 1 cup
(220g) caster sugar in a clean frypan over
CHILLED DESSERTS
medium-high heat. Cook, swirling the
pan, for 4-5 minutes or until a dark
caramel. Tilting pan away from you,
add the cream and swirl to combine.
Set aside to cool completely.
To make the chocolate shards, place
the chocolate in a bowl set over a
saucepan of gently simmering water
(don’t let base of bowl touch the water)
and stir until smooth. Spread thinly over
a large piece of baking paper. Cover with
another piece of baking paper and roll
up to a 2cm-diameter cylinder. Freeze
for 30 minutes, then unroll the paper to
break the chocolate into large shards.
When ready to serve, remove ice cream
from terrine and cut into 2cm-thick slices.
Spoon caramel onto serving plates and
top with ice cream. Add a chocolate
shard or two to each plate, then scatter
with some praline to serve.
BIRTHDAY CAKE TRIFLE
SERVES 10
Begin this recipe at least a day ahead.
You’ll need a 3L trifle dish.
4 titanium-strength gelatine leaves
14 oranges, juiced (to make 750ml juice),
strained through a fine sieve, plus
zest of 1 orange
1/2 cup (110g) caster sugar
1 mandarin, segmented
300ml thickened cream
100g sour cream
1/3 cup (40g) pure icing sugar,
sifted
300g store-bought chocolate caramel
brownie, torn into large pieces
Grand Marnier liqueur, to drizzle
1/3 cup (45g) toasted slivered
almonds
100s and 1000s, to serve
GANACHE
500g dark (70%) chocolate,
finely chopped
2 cups (500ml) pure (thin) cream
MOUSSE
400g dark (70%) chocolate,
finely chopped
200g each white and milk chocolate,
finely chopped
4 egg whites
1 cup (250ml) thickened cream
1 tsp vanilla extract
CHOCOLATE CRACKLE
200g milk chocolate, finely chopped
80g Coco Pops
For the ganache, place chocolate in a
large heatproof bowl over a saucepan of
gently simmering water (don’t let base
of bowl touch the water). Place cream in
a medium saucepan and bring to the boil.
Pour hot cream over chocolate and stir
until chocolate is melted and smooth.
Pour into a 3L trifle dish and chill for
2-3 hours, until set.
Meanwhile for the crackle, grease
a large baking tray and line with baking
paper. Place chocolate in a heatproof bowl
set over a saucepan of gently simmering
water (don’t let base of bowl touch the
water). Stir until melted and smooth.
Stir the Coco Pops into the melted
chocolate until combined. Place heaped
1 tbs measures of mixture onto prepared
tray. Chill until needed.
Meanwhile, place gelatine in cold water
for 5 minutes to soften. Place 325ml of
the orange juice and the sugar in a small
saucepan over medium heat and cook,
stirring regularly, for 6-8 minutes until
sugar has dissolved. Squeeze excess
delicious.com.au 101

water from gelatine and stir into pan.
Strain through a fine sieve into a bowl
with remaining 375ml orange juice and
mandarin segments. Gently pour over
ganache layer. Chill for 4-5 hours until set.
Meanwhile, to make the cream, place
the thickened cream, sour cream and
icing sugar in a stand mixer fitted with
the whisk attachment and whisk to stiff
peaks. Chill until ready to use.
For the mousse, place all chocolate and
1 cup (250ml) boiling water in a blender,
then whiz until melted and smooth.
Add the egg whites and whiz until smooth
and combined, then add the cream and
vanilla, and whiz to combine. Pour on
top of the orange and mandarin jelly
102 delicious.com.au
CHILLED DESSERTS
and refrigerate for 2-3 hours, until set.
Scatter mousse layer with brownie and
drizzle over as much Grand Marnier as
you’d like. Spoon over cream and scatter
over almond and chocolate crackle. Top
with orange zest and sprinkles to serve.
PEDRO XIMÉNEZ MAGNUMS
WITH SALTED PEANUTS
MAKES 12
Begin this recipe 2 days ahead. You’ll
need 12 x 80ml ice-block moulds and
a kitchen thermometer.
1 cup (250ml) Pedro Ximénez sherry
(from bottle shops)
1
1 / 3 cups (330ml) milk
3/4 cup (180ml) pure (thin) cream
1/ 2 vanilla bean, split, seeds scraped
1 tbs glucose
1/ 2 cup (60g) skim milk powder
6 egg yolks
1/4 cup (55g) caster sugar
200g Valrhona (64%) chocolate (from
gourmet food stores, substitute
dark (70%) chocolate)
40g cocoa butter
Salted peanuts, chopped, to serve
Place Pedro Ximénez in a small saucepan
over medium heat and simmer until
reduced by half. Set aside.
Combine the milk, cream, vanilla pod
and seeds, glucose and milk powder in
a saucepan over medium heat. Bring to
the boil, then set aside for 20 minutes
to allow flavours to infuse.
Whisk egg yolks and sugar in a bowl
until thick and pale. Strain cream mixture
into egg mixture, whisking to combine.
Transfer mixture to a clean saucepan
and cook over low heat until the mixture
reaches 82°C on a kitchen thermometer.
Add reduced Pedro Ximénez to the
pan, then strain into a bowl set in a bowl
of ice and stir until chilled (10-15 minutes).
Refrigerate overnight.
The next day, churn mixture in
an ice cream machine according to
manufacturer’s instructions until thick.
Alternatively, pour mixture into a shallow
container and freeze for 2 hours or until
frozen at the edges. Remove and beat
with electric beaters. Return to container
and refreeze. Repeat twice.
Fill 12 x 80ml ice-block moulds with ice
cream mixture. Freeze overnight until firm.
The next day, place chocolate and
cocoa butter in a heatproof bowl set over
a saucepan of gently simmering water
(don’t let base of bowl touch the water),
and stir until melted and smooth. Remove
from heat and set aside to cool slightly.
Dip ice-block moulds in hot water to
remove ice creams. Dip ice creams into
the chocolate mixture to coat, then
sprinkle with peanuts. Place on a baking
tray lined with baking paper. Freeze for
10 minutes to set chocolate before serving.
 CHILLED DESSERTS

Double-chocolate
mousse cake (p 111)

104 delicious.com.au
Get out the waffle maker to create these GORGEOUS
WAFFLE COOKIES that encase a divine caramel and
banana cheesecake, all dripping in melted chocolate.

Banoffles (Cookie dough

waffle sandwiches with
Banoffee cheesecake,
p 111)
 Budino al cioccolato
e amaretto (Chocolate
& amaretto pudding)

The simple things in life are often the best.

It only takes 20 MINUTES to serve up this warm,
velvety smooth pudding topped with crumbled biscuit.
 CHILLED DESSERTS

BUDINO AL CIOCCOLATO
E AMARETTO (CHOCOLATE
& AMARETTO PUDDING)
SERVES 4

2 cups (500ml) milk

2 tbs plain flour
2 tbs caster sugar
1 vanilla bean, split, seeds scraped
1/ 3 cup (80ml) amaretto liqueur

100g dark (70%) chocolate,

finely chopped
50g unsalted butter
30g amaretti biscuits, crushed

Place milk in a saucepan over medium

heat, bring to a simmer, then set aside.
Combine the flour, sugar and vanilla
seeds in a bowl. Add the warm milk, a little
at a time, whisking until smooth. Transfer
mixture to the pan and cook over low
heat, stirring constantly, for 3-4 minutes.
Add amaretto to the pan and continue
to whisk for 5-6 minutes until thickened.
Remove from the heat, add the chocolate
and butter, and stir to combine. Spoon
into serving glasses and sprinkle with
crushed amaretti biscuits to serve. Tiramisu

TIRAMISU
SERVES 10-12
Begin this recipe at least 4 hours ahead.
You’ll need a 3L trifle dish.

100ml each rum and brandy

1 cup (250ml) espresso coffee, cooled
350ml Marsala
300g savoiardi (ladyfinger) biscuits
1/4 cup (25g) cocoa powder, sifted,
plus extra to serve
Dark chocolate shavings, to serve
MASCARPONE SABAYON
10 egg yolks
and Marsala in a heatproof bowl set over PEANUT BUTTER & MILK
a saucepan of gently simmering water CHOCOLATE TERRINE
(don’t let base of bowl touch the water). WITH PEANUT BRITTLE
Whisk constantly until doubled in volume. SERVES 6-8
Remove from heat, place in a bowl of iced Begin this recipe a day ahead. You’ll need
water and stir until cool. a 1L terrine mould.
Combine mascarpone and cream in
a bowl. Gradually add egg mixture, 300g milk chocolate
whisking until thick and smooth. 1/ 2 cup (140g) peanut butter

1/ 3 cup (75g) caster sugar Dip one-third of the savoiardi in coffee 3/4 cup (180ml) milk

100ml Marsala
2 cups (500g) mascarpone
1/ 2 cup (125ml) thickened cream
Combine the rum, brandy, coffee and
Marsala in a bowl, then set aside.
For the sabayon, place egg yolks, sugar
mixture, then arrange in the base of a 3L
trifle dish. Dust with one-third of cocoa.
Top with one-third of sabayon. Repeat
twice more for three layers. Cover bowl
with plastic wrap and chill for 3 hours.
Sift extra cocoa over tiramisu to coat.
Scatter with chocolate shavings to serve.
600ml thickened cream
50g dark (70%) chocolate, melted, cooled
PEANUT BRITTLE
2 cups (300g) roasted unsalted peanuts
2 cups (440g) caster sugar
75g unsalted butter

delicious.com.au 107

Line a 1L terrine mould with plastic wrap,
leaving enough overhanging the long
sides to cover the surface.
Place milk chocolate in a heatproof
bowl set over a pan of gently simmering
water (don’t let base of bowl touch the
water). Stir until melted and smooth,
then set aside to cool slightly.
Transfer chocolate to a stand mixer
fitted with the paddle attachment. Add
the peanut butter. Beat on medium-low
speed for 1-2 minutes to combine.
Place the milk and 1/4 tsp fine salt in a
small saucepan over medium heat and
bring to a simmer.
With mixer beating slowly, gradually
add the milk mixture to the chocolate
108 delicious.com.au
CHILLED DESSERTS
Peanut butter & milk chocolate
terrine with peanut brittle (p107)
mixture and beat until combined. Beat
for a further 5 minutes or until the mixture
is thick and creamy.
In a separate bowl, whisk cream to soft
peaks, then fold into chocolate mixture.
Spread evenly into the prepared terrine.
Fold over overhanging wrap to cover
surface and freeze for 4 hours or until set.
Meanwhile, for the brittle, line a baking
tray with baking paper, then spread with
peanuts. Combine the sugar and 1 cup
(250ml) water in a small saucepan over
medium-low heat, and stir until sugar has
dissolved. Increase heat to high, then
bring mixture to the boil and cook for
10-15 minutes, without stirring, until
a golden caramel forms.
Remove pan from heat and stir in
the butter. Immediately pour over the
nuts, then set aside for 3 hours or until
completely set.
Crush peanut brittle with a rolling pin
into 1cm pieces. Unfold plastic wrap on
terrine and carefully invert terrine onto
a serving plate. Slice and serve scattered
with peanut brittle and drizzled with
melted dark chocolate.
CHOCOLATE HAZELNUT
ICE CREAM AFFOGATO
MAKES 1.2L ICE CREAM
Begin this recipe a day ahead. You’ll need
an ice cream machine and a loaf pan.
8 egg yolks
1 cup (220g) caster sugar
40g cocoa powder
4 cups (1L) thickened cream
50g liquid glucose
Espresso coffee and Frangelico liqueur,
to serve
Whisk the egg yolks and caster sugar
in a heatproof bowl until pale.
Place the cocoa, cream and glucose in
a medium saucepan over 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,
whisking constantly.
Transfer the mixture to a clean
saucepan and cook, stirring with a
wooden spoon, for 7-8 minutes or
until thick enough to coat the back of
the spoon.
Pour the mixture into a clean bowl,
then cool to room temperature. Cover
surface directly with plastic wrap and
chill for 2 hours, or overnight
Transfer chilled mixture to an ice cream
machine and churn according to
manufacturer’s instructions.
Spoon ice cream mixture into a loaf
pan and freeze for 6 hours or until frozen.
To assemble, place large scoops of
ice cream in serving glasses and top
with as much espresso and Frangelico
as desired. Serve immediately.
Fuel your love of coffee and chocolate at the same time. These
cool glasses are the ideal way to END A MEAL – and you get
to choose how much coffee and liqueur you’d like to add.

Chocolate hazelnut
ice cream affogato
Vegan chocolate mousse
with berries and pistachio

DOUBLE-CHOCOLATE
MOUSSE CAKE
SERVES 10
Begin this recipe a day ahead. You’ll need a
23cm springform cake pan and a 12cm-wide
sheet of acetate (from cake supply shops).
500g packet chocolate fudge
brownie mix
400g dark (70%) chocolate, finely chopped
400g milk chocolate, chopped
6 eggs, separated
1 titanium-strength gelatine leaf
900ml thickened cream
1/2 cup (110g) caster sugar
Preheat oven and prepare brownie mix
according to packet instructions.
Grease a 23cm springform cake pan
and line the base with baking paper.
Spoon brownie batter into prepared
pan and smooth the surface. Bake
according to packet instructions,
removing pan 5 minutes before end
of cooking time (slightly undercooked).
Cool completely in the pan.
Grease side of pan and line with acetate
around the brownie and about 5cm above
the pan. Place all chocolate in a heatproof
bowl set over a saucepan of simmering
water (don’t let base of bowl touch the
water). Stir until melted and smooth. Cool
slightly. Beat in egg yolks. Set aside.
Soak the gelatine in cold water for
5 minutes to soften. Place 200ml cream
in a small saucepan over low heat and
bring to a simmer. Squeeze excess water
from gelatine and stir into hot cream until
melted and combined. Set aside to cool,
then beat into chocolate mixture.
Whisk remaining 700ml cream to stiff
peaks in a bowl and set aside.
In a stand mixer fitted with the whisk
attachment, whisk egg whites to stiff peaks.
Add sugar, 1 tbs at a time, beating until
sugar is dissolved and mixture is glossy.
Fold whipped cream into chocolate
mixture. In 2 batches, fold in egg whites.
Pour over brownie base and chill overnight.
Warm outside of pan with a hot cloth,
then gently release cake from pan. Cut
into slices and serve.
CHILLED DESSERTS
HAZELNUT MERINGATA
WITH CHOCOLATE GELATO
SERVES 8-10
Begin this recipe at least 3 hours ahead.
You’ll need an 18cm round cake pan.
6 egg whites, at room temperature
11/ 2 cups (330g) caster sugar
1/ 3 cup (50g) hazelnuts, roasted and
skins removed, roughly chopped,
plus extra, to serve
1.5L chocolate gelato, softened slightly
FRANGELICO CHOCOLATE SAUCE
150g dark (70%) chocolate, chopped
100ml pure (thin) cream
2 tbs Frangelico liqueur
Preheat oven to 120°C/100°C fan-forced.
Line 2 baking trays with baking paper.
Using an 18cm round cake pan, draw
a circle on each piece of paper, then
flip so outline is on the underside.
To make the meringue, place egg
whites in a stand mixer fitted with the
whisk attachment and whisk until foamy.
Gradually add sugar, 1 tbs at a time,
whisking constantly. Scrape down the
side of the bowl and whisk for a further
6-8 minutes until sugar has dissolved and
meringue is thick and glossy (rub a little
mixture between fingers to check).
Divide meringue between prepared
trays and spread inside circles. Scatter
meringue rounds with chopped hazelnuts.
Bake for 1 hour 30 minutes or until set.
Cool in the oven with the door shut for
1 hour before removing from oven and
cooling completely at room temperature.
To assemble, spoon gelato over a
meringue and smooth the top. Top with
remaining meringue. Freeze for at least
30 minutes or until ready to serve.
Meanwhile, for the chocolate sauce,
place chocolate in a heatproof bowl. Heat
cream and Frangelico in a small saucepan
to just below boiling, then pour over the
chocolate. Stand for 2 minutes, then stir
until melted and smooth.
Pour sauce over meringue cake, letting
it drip over the sides. Scatter with extra
chopped hazelnuts to serve.
BANOFFLE (COOKIE DOUGH
WAFFLE SANDWICHES WITH
BANOFFEE CHEESECAKE)
MAKES 6
Begin this recipe at least 4 hours ahead.
You’ll need a waffle maker or waffle iron,
a 3cm-deep, 30cm x 20cm slice pan and
an 8cm round cutter.
1/ 2 cup (125g) firmly packed brown sugar
2 /3 cup (150g) caster sugar
250g unsalted butter, chopped, softened
2 eggs
2 tsp vanilla extract
2 cups (300g) plain flour
1/ 2 tsp baking powder
200g dark (70%) chocolate, melted
CHEESECAKE
500g cream cheese, at room temperature
2 small ripe bananas
450g jar dulce de leche
3 eggs
1 cup (250ml) thickened cream
Preheat oven to 150°C/130°C fan-forced.
Grease a 3cm-deep, 30cm x 20cm slice
pan and line with baking paper, leaving
3cm overhanging.
For the cheesecake, whiz cream cheese
and bananas in a food processor until
smooth. Add dulce de leche, eggs and
cream. Whiz until smooth and combined.
Pour into prepared pan and bake for
45 minutes or until just cooked, with a
slight wobble in the centre. Cool in oven
with door slightly ajar for 1 hour, then chill
for at least 2 hours, or until set and firm.
To make cookie dough, combine sugars,
butter, eggs, vanilla, flour and baking
powder in a bowl. Chill for 1 hour to firm.
Preheat an electric waffle iron. Using
about 1/4 cup (60ml) dough for each waffle
cookie, cover base of iron and cook
according to manufacturer’s instructions
for 3 minutes or until golden.
Use a spatula to turn out waffles. Set
aside on a wire rack to cool and firm up.
Using an 8cm round cutter, cut out
6 pieces of cheesecake. Dip 1 side of
waffles in melted chocolate. Use to
sandwich cheesecake rounds, and serve.
delicious.com.au 111
Cosy up to warming puds, comforting crumbles and spoonfuls of satisfaction.
 Ruby pear, white chocolate
& macadamia crumble (p 118)
Simple-stir rum & raisin
chocolate pudding
(p 126)
 Dark chocolate
self-saucing pudding
(p 122)
PUDDINGS & PIES

Raspberry, custard &

burnt white chocolate
pudding (p 122)

delicious.com.au 117

HOT CROSS BUN PUDDING
WITH WHITE CHOCOLATE
SERVES 8-10
Begin this recipe a day ahead. Prep the
custard on Easter Saturday to serve with the
pudding at Easter Sunday lunch. You’ll
need a 5cm x 32cm 3L round baking dish.
12 egg yolks
2 tbs cornflour
150g caster sugar
700ml thickened cream
225g white chocolate, finely chopped
140g unsalted butter, chopped,
softened
1/ 3 cup (115g) golden syrup, plus
extra, to brush
12 hot cross buns
1 tbs desiccated coconut, toasted
WHITE CHOCOLATE BUTTERSCOTCH
150g caster sugar
70g unsalted butter, chopped
1 cup (250ml) thickened cream
50g white chocolate, chopped
To make the custard, whisk the egg yolks,
cornflour and 1/4 cup (55g) of the sugar
in a large heatproof bowl until smooth.
Place cream and chocolate in a saucepan
over medium-low heat, and stir until
chocolate is melted. As soon as mixture
starts to bubble, pour into egg mixture,
whisking constantly until combined. Strain
into a clean bowl, then cover surface
directly with plastic wrap to prevent
a skin forming. Refrigerate overnight.
The following day, beat the butter
and golden syrup in a bowl until well
combined. Slice hot cross buns in half
horizontally and spread with butter
mixture. Arrange the bun bases in
a 5cm x 32cm 3L round baking dish.
Pour two-thirds of the chilled custard
over and around the bun bases, then
roughly sandwich with the bun lids.
Top with the remaining custard, then
set aside at room temperature for
1 hour to allow the custard to soak in.
118 delicious.com.au
PUDDINGS & PIES
Meanwhile, to make the praline, line
a baking tray with foil. Place remaining
95g sugar in a small non-stick saucepan
over medium-high heat. Cook, swirling
the pan, for 5-7 minutes until sugar is
completely dissolved and mixture is
a golden caramel colour.
Sprinkle over the coconut, then carefully
pour over the prepared tray, tilting the tray
to create a thin layer. Set aside at room
temperature for 30 minutes or until
set, then crush into a fine crumble.
Preheat oven to 150°C/130°C fan-forced.
Bake pudding for 45-55 minutes until edge
of custard is set but centre is still quite
wobbly (you want a nice oozy custard in
the centre). Brush bun tops with extra
golden syrup. Keep warm until serving.
Meanwhile, for the butterscotch, place
the sugar in a small non-stick saucepan
over medium-high heat. Cook, swirling
pan, for 5-7 minutes until sugar has
dissolved and mixture is a golden
caramel colour. Reduce heat to low.
Add the butter to the pan and swirl pan
to melt. Stir in the cream and bring to a
simmer. Place chocolate in a heatproof
bowl and pour hot cream mixture over
the top. Add a small pinch of fine salt
and stir until melted and smooth.
Pour butterscotch over the hot
pudding. Scatter with praline to serve.
RUBY PEAR, WHITE CHOCOLATE
& MACADAMIA CRUMBLE
SERVES 4
This pudding has a deconstructed cookie
top, with a hint of spices, oats and coconut,
layered with chunks of white chocolate and
chopped roasted macadamias. You’ll need
a 30cm x 20cm slice pan.
3 cups (750ml) red wine, plus extra
1/ 2 cup (125ml) red wine or water
20g cornflour
1/ 2 cup (125g) firmly packed brown sugar
2 tsp vanilla extract
6 pears, peeled, cored, quartered
(substitute drained canned pears)
2 /3 cup (100g) macadamias
3/4 cup (105g) plain flour
1 tsp ground ginger
1/ 2 tsp ground allspice
50g unsalted butter, softened
1/ 3 cup (30g) each desiccated
coconut and rolled oats
2 tbs milk
150g white chocolate,
finely chopped
Vanilla ice cream, to serve
Place the red wine in a saucepan over
high heat, bring to the boil, then simmer
for about 5 minutes or until reduced to
2 cups (500ml).
Combine the cornflour and 75g sugar
in a bowl, then whisk into the reduced
wine. Add the vanilla, pear and extra
red wine, then bring to a gentle simmer.
Cover pan and continue to simmer,
stirring occasionally, for 12 minutes,
then uncover and simmer for a further
5 minutes or until pears are tender.
(If using canned pears, fold through the
red wine mixture and simmer, uncovered,
for 2 minutes to warm through.)
Preheat oven to 180°C/160°C fan-forced.
Grease a 30cm x 20cm slice pan. Arrange
macadamias on a baking tray and roast
for 8 minutes or until golden. When cool
enough to handle, roughly chop.
To make the crumble, using fingertips,
rub the flour, spices and butter in a bowl
until mixture resembles fine crumbs.
Stir through the coconut, oats, milk and
remaining 50g sugar. Chill until needed.
Transfer pear mixture to prepared pan.
Sprinkle over one-third of the crumble
mixture, then scatter over one-third of the
chocolate and one-third of the chopped
macadamias. Repeat with another third
of crumble, third of chocolate and
third of macadamias. Top with the
remaining crumble and chocolate.
Place pan on a baking tray and bake for
40 minutes or until golden and bubbling
around edges. Scatter top with remaining
macadamias, and serve with ice cream.
Hot cross buns get a pudding makeover, complete with white
chocolate and a DREAMY CUSTARD. Allowing the custard
to chill overnight results in an irresistibly creamy texture.
 PUDDINGS & PIES

MARS BAR CHOCOLATE

LAVA CAKES
MAKES 6
Begin this recipe a day ahead. You’ll
need 6 x 1 cup (250ml) metal moulds.

150g dark (40% ) chocolate,

chopped
100g unsalted butter, chopped
5 large eggs, at room temperature
95g caster sugar
1/2 cup (75g) plain flour

1 Mars Bar, cut into 6 pieces

Whipped cream, to serve

Grease 6 x 1 cup (250ml) moulds and

line bases with baking paper.
Place the chocolate and butter in
a heatproof bowl set over a saucepan
of gently simmering water (don’t let
base of bowl touch the water). Stir until
mixture is melted and smooth, then
remove from the heat.
Whisk the eggs and sugar in a large
bowl until smooth and sugar has
dissolved. Whisk the chocolate mixture
into the egg mixture, until combined.
Sift over the flour and stir to combine.
Fill each mould with 1/4 cup batter.
Place a piece of Mars Bar in the centre
of each mould, then spoon over the Snickers
remaining batter to cover. Chill overnight. puddings
Preheat oven to 210°C/190°C fan-forced.
Place a baking tray in the oven to preheat.
Bake cakes straight from fridge on the
preheated tray for 13 minutes. 1/4 cup (60ml) milk In a separate bowl, whisk the melted
Stand cakes in moulds for 5 minutes, 1 tsp vanilla extract butter, sour cream, milk, vanilla, egg
then turn out onto serving plates. Serve 2 eggs, lightly beaten and peanut butter until smooth and
with whipped cream. 1/ 3 cup (95g) crunchy peanut butter combined. Gradually fold into the dry
100g milk chocolate buttons ingredients, then fold in the chocolate
SNICKERS PUDDINGS 100g brown sugar until combined.
MAKES 4 1/ 2 cup (165g) dulce de leche, Divide mixture among prepared
You’ll need 4 x 350ml ovenproof dishes. warmed dishes. Sprinkle brown sugar evenly over
Vanilla ice cream and chopped the top of each pudding. Carefully pour
11/ 2 cups (225g) self-raising flour salted roasted peanuts, to serve 1/ 3 cup (80ml) boiling water over the top

1/ 3 cup (35g) milk powder of each pudding.

1/4 cup (25g) cocoa powder, plus
extra to dust
1/ 2 cup (110g) caster sugar
90g unsalted butter, melted,
cooled
3/4 cup (180g) sour cream
Preheat oven to 160°C/140°C fan-forced.
Grease 4 x 350ml ovenproof dishes and
place on a baking tray.
Sift the flour, milk powder and cocoa
into a large bowl. Stir through the sugar
and 1/ 2 tsp salt flakes to combine.
Bake puddings for 18 minutes or until
tops are firm but with a gentle wobble.
Stand for 10 minutes to cool slightly.
Drizzle puddings with dulce de leche.
Serve topped with ice cream, chopped
nuts and a sprinkling of salt flakes.

delicious.com.au 121

S’MORES PIE
SERVES 6-8
A sweet spin on the US bonfire dessert.
You’ll need a 4cm x 23cm 1.25L pie dish.
11/4 cups (185g) self-raising flour, sifted
1/4 cup (55g) caster sugar
1/ 3 cup (35g) cocoa powder, plus extra
to dust
1/ 2 cup (125g) firmly packed brown sugar
1 egg
85g unsalted butter, melted, cooled
1/ 2 cup (125ml) milk
1 tsp vanilla bean paste
100g dark (70%) chocolate, chopped
MARSHMALLOW TOPPING
2 cups (440g) caster sugar
8 egg whites
80g white marshmallows, chopped
Preheat oven to 160°C/140°C fan-forced.
Combine the flour, caster sugar, cocoa
and 1/4 cup (60g) brown sugar in a bowl.
Combine egg, butter, milk and vanilla in
a separate bowl. Fold into dry ingredients,
then fold through chopped chocolate.
Spoon batter into a 4cm x 23cm 1.25L
pie dish. Sprinkle the remaining brown
sugar over top. Gently pour 1 cup (250ml)
boiling water over sugar. Bake for
25 minutes or until top is just set.
For the topping, place the sugar and
egg whites in a heatproof bowl set over
a saucepan of simmering water (don’t
let base of bowl touch the water). Using
handheld electric beaters, whisk for
6 minutes, or until sugar has dissolved.
Transfer the egg mixture to a stand
mixer fitted with the whisk attachment
and whisk on high speed for 5 minutes.
Gradually add the marshmallow, whisking
until completely dissolved. Whisk for
8 minutes or until thick, glossy and
cooled completely.
Meanwhile, preheat oven grill to high.
Spoon marshmallow topping over hot
pie, swirling with an offset spatula. Place
pie under the grill for 1-2 minutes until
marshmallow is caramelised. Dust with
extra cocoa to serve.
122 delicious.com.au
PUDDINGS & PIES
RASPBERRY, CUSTARD & BURNT
WHITE CHOCOLATE PUDDING
SERVES 4-6
You’ll need a 23cm x 4.5cm 1.5L round
baking dish.
200g white chocolate, finely chopped
11/4 cups (185g) self-raising flour,
sifted
2 / 3 cup (150g) caster sugar
Finely grated zest of 1 lemon
195ml milk
70g unsalted butter, melted
1 egg
125g raspberries
60g roasted macadamias,
roughly chopped
Freeze-dried raspberries, to serve
CUSTARD
11/ 2 cups (375ml) pouring cream
2 egg yolks
1 tsp vanilla bean paste
40g caster sugar
Preheat oven to 140°C/120°C fan-forced.
Grease a large baking tray and line
with baking paper. Evenly scatter with
the white chocolate and bake for
6-8 minutes or until melted enough
to spread. Using a small offset spatula,
spread evenly over the tray.
Return to oven and bake, mixing and
spreading every 10 minutes, for 45-50
minutes, or until smooth, caramelised and
golden. Transfer to a wire rack to cool
completely. Crumble into small pieces.
For the custard, bring cream to a simmer
in a small saucepan over medium heat.
Meanwhile, whisk the egg yolks, vanilla
and sugar in a bowl until well combined.
Whisk hot cream into vanilla mixture until
combined. Set aside until required.
Increase oven to 180°C/160°C
fan-forced. Grease a 23cm x 4.5cm 1.5L
round baking dish. Combine the flour,
sugar and lemon zest in a bowl. Place the
milk, butter and egg in a large bowl
and whisk to combine.
Add flour mixture to milk mixture and
stir gently until combined. Fold in 50g
crumbled chocolate and the raspberries.
Pour custard into prepared dish.
Carefully spoon pudding batter into the
centre of prepared dish. Using a small
offset spatula, spread batter evenly
(custard will rise over batter as you spread).
Place baking dish in a deep roasting
pan and fill pan with enough boiling water
to come three-quarters up sides of the
baking dish. Bake for 40-45 minutes or
until a skewer inserted into the pudding
comes out clean. Transfer to a wire rack
for 5 minutes to cool slightly.
To serve, scatter pudding with
macadamia, freeze-dried raspberries
and remaining crumbled chocolate.
DARK CHOCOLATE
SELF-SAUCING PUDDING
(COVER RECIPE)
SERVES 6-8
You’ll need a 1.25L baking dish.
165g dark (70%) chocolate, chopped
170g unsalted butter, chopped
6 eggs
3/4 cup (165g) raw caster sugar
115g plain flour
60g almond meal
Cocoa powder and thickened cream,
to serve
Preheat oven to 200°C/180°C fan-forced.
Grease a 1.25L baking dish. Place the
chocolate and butter in a small saucepan
over low heat and cook for 3-4 minutes
until melted and smooth. Remove from
the heat and cool completely.
In a stand mixer fitted with the whisk
attachment, whisk eggs and sugar until
pale and fluffy. Combine flour and almond
meal in a medium bowl and fold into egg
mixture. Fold through chocolate mixture.
Pour batter into prepared dish and tap
gently to level. Place on a baking tray and
bake for 15-20 minutes or until pudding
is just cooked but still slightly wobbly in
the middle. Remove from oven and stand
on a wire rack for 5 minutes.
Dust pudding with cocoa and spoon
over cream to serve.
S’mores pie
Prune, whisky & dark
chocolate pudding
(p 126)
PUDDINGS & PIES

Classic chocolate
self-saucing
pudding (p 130)

delicious.com.au 125

PRUNE, WHISKY & DARK
CHOCOLATE PUDDING
SERVES 10
You’ll need a 24cm round springform
cake pan.
150g pitted prunes, finely chopped
1 cup (220g) caster sugar
1/ 2 cup (125ml) whisky
100g unsalted butter, melted, cooled,
plus extra to grease
5 eggs
2 tsp vanilla bean paste
600ml thickened cream
3 x 400g brioche loaves, cut into
2cm-thick slices
200g dark (70%) chocolate, chopped
2 tbs demerara sugar
1 tbs cocoa powder, to dust
Store-bought custard, to serve
Place prunes and 1/2 cup (110g) caster
sugar in a bowl and cover with whisky.
Set aside to macerate for 30 minutes.
Preheat oven to 150°C/130°C fan-forced.
Liberally grease a 24cm round springform
cake pan with extra butter. Wrap base
and side of cake pan in 3 layers of foil.
Whisk the eggs, vanilla, cream and
remaining 1/ 2 cup (110g) caster sugar in
a bowl until combined. Arrange half
the brioche in base of prepared pan.
Pour melted butter and 11/ 2 cups
(375ml) cream mixture over the brioche
layer. Top with prune mixture (including
whisky), scatter with chocolate, then
top with remaining brioche. Pour over
remaining cream mixture and stand
for 30 minutes to soak.
Place cake pan in a deep roasting pan.
Half-fill roasting pan with boiling water
(the foil will stop water from entering the
cake pan). Bake for 1 hour 25 minutes to
set the custard, then remove from oven
and scatter top with demerara sugar.
Increase oven to 180°C/160°C fan-forced.
126 delicious.com.au
PUDDINGS & PIES
Bake for a further 10 minutes or until
the sugar is caramelised. Rest in pan
for 20 minutes.
Dusting pudding with cocoa. Serve
warm (or cool and serve at room
temperature) with custard to drizzle.
SIMPLE-STIR RUM & RAISIN
CHOCOLATE PUDDING
SERVES 6
This one-bowl batter can be made ahead
of time and kept in the fridge. Bake while
you’re sitting down to eat dinner. You’ll
need a 1.5L baking dish.
100g unsalted butter, chopped,
softened, plus extra to grease
1/ 3 cup (80g) firmly packed brown sugar
1/ 3 cup (80ml) pure maple syrup
2 large eggs, at room temperature,
lightly beaten
1
1 / 2 cups (225g) self-raising flour
1/ 2 cup (125ml) milk
2 tbs dark rum (or orange or
lemon juice)
3/4 cup (120g) raisins
80g chopped chocolate
(dark or milk)
Ice cream (we used rum & raisin flavour)
and chocolate sauce, to serve
Preheat oven to 180°C/160°C fan-forced.
Grease a 1.5L baking dish with the
extra butter.
Place the chopped butter and sugar
in a large bowl. Use a wooden spoon
to mix until well combined.
Add syrup and egg to the bowl and stir
to combine. Add flour, milk, rum, raisins
and chocolate, then stir to combine.
Spoon batter into prepared dish and
level top. Bake for 45 minutes or until top
is golden and a skewer inserted into the
centre comes out clean.
Top pudding with scoops of ice cream
and a drizzle of chocolate sauce to serve.
RED WINE, QUINCE & WHITE
CHOCOLATE CRUMBLE
SERVES 4-6
3 cups (750ml) red wine
1 cup (220g) caster sugar
2 tbs runny honey
1 cinnamon quill
1 star anise
4 quinces, peeled, halved
Double cream, to serve
WHITE CHOCOLATE CRUMBLE
1 cup (150g) plain flour
75g unsalted butter, chopped
1 tsp baking powder
150g demerara sugar
100g white chocolate, finely chopped
Preheat oven to 180°C/160°C fan-forced.
Grease a baking tray and line with
baking paper.
For the crumble, place flour in a bowl.
Using your fingers, rub in butter until it
resembles coarse crumbs. Stir in baking
powder, sugar and chocolate. Using your
fingers, roughly clump mixture together,
then chill for 30 minutes or until firm.
Meanwhile, combine wine, sugar, honey
and spices in a saucepan over medium
heat. Cook, stirring, until sugar dissolves.
Increase heat to high and bring to the
boil. Stir in quince, adding water, if needed,
to just cover quince. Cover surface with
baking paper, reduce heat to low and cook,
turning quince halfway, for 45 minutes
or until tender. Remove pan from heat.
Transfer 11/ 2 cups (375ml) poaching
liquid to another saucepan. Bring to the
boil over high heat. Cook for 15 minutes
or until thickened slightly.
Meanwhile, spread crumble on prepared
tray. Bake for 20 minutes or until golden.
Swirl reduced syrup and cream over
base of shallow serving bowls. Top with
quince and scatter with crumble to serve.
 Choc-fudge
pudding with
butterscotch sauce
(p 130)
 PUDDINGS & PIES

Chocolate brownie pie (p 130)

delicious.com.au 129

Rich and gooey chocolate puddings are the perfect after-dinner
treat, especially as the weather cools. SAUCY AND DECADENT,
they’re also so easy to prepare.
CHOC-FUDGE PUDDING
WITH BUTTERSCOTCH SAUCE
SERVES 6
Begin this recipe 4 hours ahead. You’ll need
a 6cm-high, 18cm x 26cm baking dish.
60g unsalted butter, melted, cooled,
plus extra, to grease
1 cup (150g) self-raising flour
100g brown sugar
1/4 cup (25g) Dutch cocoa powder,
plus extra, to dust
1/ 2 cup (125ml) milk
1 large egg, at room temperature
60g dark (70%) chocolate,
cut into 1cm pieces
Vanilla ice cream, to serve
TOPPING
100g brown sugar
1/4 cup (25g) Dutch cocoa powder
BUTTERSCOTCH SAUCE
200ml pure cream
185g brown sugar
50g salted butter, chopped
1 tsp vanilla bean paste
For the sauce, place all ingredients in
a medium saucepan. Stir over medium
heat for 5 minutes or until smooth and
sugar has dissolved. Increase heat to
high and bring to the boil. Reduce heat
to medium and simmer for 5 minutes.
Transfer to a heatproof jug and set aside
for 2-3 hours to cool and thicken slightly.
Preheat oven to 180°C/160°C fan-forced.
Grease a 6cm-high, 18cm x 26cm baking
dish with extra butter.
Place flour, sugar and cocoa in a large
bowl and whisk to combine. Make a well
in the centre. In a separate bowl, whisk
130 delicious.com.au
PUDDINGS & PIES
the butter, milk and egg. Gradually pour
into the well and fold to combine. Add
chocolate and stir until combined. Spread
mixture evenly into prepared dish.
For the topping, whisk the sugar and
cocoa in a small bowl and sprinkle over
top of the pudding. Carefully pour
1 cup (250ml) boiling water over the
top of the pudding.
Bake for 25 minutes until the top is firm.
Stand for 5 minutes to cool slightly.
Dust the warm pudding with extra
cocoa and serve immediately with vanilla
ice cream and butterscotch sauce.
CLASSIC CHOCOLATE
SELF-SAUCING PUDDING
SERVES 6-8
You’ll need a 1.5L baking dish.
1 cup (150g) self-raising flour
1/ 2 cup (50g) cocoa powder,
plus extra to dust
1 cup (220g) caster sugar
60g unsalted butter, melted, cooled
1/ 2 cup (125ml) milk
1/ 2 tsp vanilla extract
1 egg
Vanilla ice cream, to serve
Preheat oven to 160°C/140°C fan-forced.
Grease a 1.5L baking dish. Sift the flour
and 1/4 cup (25g) cocoa into a bowl. Add
1/ 2 cup (110g) of the sugar and stir to
combine. Make a well in the centre.
In a separate bowl, whisk the melted
butter, milk, vanilla and egg. Gradually
pour into the well, then fold to combine.
Spread mixture evenly in prepared
dish. Combine remaining 1/ 2 cup (110g)
sugar and 1/4 cup (25g) cocoa and sprinkle
over the top of the pudding. Carefully
pour over 2 cups (500ml) boiling water.
Bake for 30-35 minutes until top is firm.
Stand for 10 minutes to cool slightly.
Dust warm pudding with extra cocoa.
Serve immediately with ice cream.
CHOCOLATE BROWNIE PIE
SERVES 8-10
Why choose between a brownie and a
chocolate pie when you can combine two
favourite desserts in one? You’ll need a
3cm-deep, 24cm loose-bottomed tart pan.
170g unsalted butter, melted
2 tbs Frangelico or other
hazelnut liqueur
2 / 3 cup (150g) caster sugar
120g plain flour, sifted
1 tsp baking powder
3/4 cup (75g) cocoa powder
3 eggs, lightly beaten
1 cup (150g) whole hazelnuts,
roughly chopped
120g dark (70%) chocolate, roughly
chopped, plus extra, shaved, to serve
Icing sugar and pure (thin) cream, to serve
CHOCOLATE PASTRY
11/ 2 cups (225g) plain flour
1/4 cup (25g) cocoa powder
1/ 3 cup (75g) caster sugar
75g unsalted butter, chilled, chopped
1 tbs sour cream
1 egg
50g dark (70%) chocolate, melted, cooled
Preheat oven to 200°C/180°C fan-forced.
Grease a 3cm-deep, 24cm loose-bottomed
tart pan and line with baking paper.
For the chocolate pastry, place the
flour, cocoa, sugar and butter in a food
processor. Whiz until mixture resembles
 1/

1/4

1/4
 With just five ingredients, these
chocolate fondants deliver ease
and PLENTY OF OOZE,
providing a silky sweet finish
to any dinner party.

Easy chocolate
fondants
 PUDDINGS & PIES

fine crumbs. Add the sour cream, egg

and melted chocolate, then whiz until
mixture just comes together – add a little
more flour if the dough is too sticky.
Shape dough into a disc, enclose in
plastic wrap and chill for 30 minutes.
Roll out pastry between 2 pieces of
baking paper until 5mm thick. Use to
line the tart pan, trimming any excess,
then prick pastry all over with a fork.
Line pastry case with baking paper
and fill with baking weights, Bake for
20 minutes or until pastry is just dry.
Meanwhile, place the melted butter,
Frangelico and sugar in a large bowl
and stir to combine. Sift in the flour,
baking powder and cocoa, then stir to
combine. Stir in the egg, then the nuts
and chopped chocolate.
Reduce oven to 180°C/160°C fan-forced.
Remove baking weights and paper. Pour
chocolate filling into the tart case. Bake
for 35-40 minutes until a skewer inserted
into the centre comes out with a few moist
crumbs. Stand in pan for 10 minutes.
Remove tart from the pan, scatter with
chocolate shavings and dust with icing
sugar. Serve warm with cream alongside.

EASY CHOCOLATE FONDANTS

MAKES 4

4 store-bought chocolate muffins

1/ 2 cup (165g) Nutella or other chocolate

hazelnut spread
Cocoa powder, to dust
1/ 2 cup (75g) raw hazelnuts, toasted,
halved
Pure (thin) cream, to serve
Preheat oven to 200°C/180°C fan-forced.
Cut the top off each muffin to create
a flat surface (discard tops), then cut
another 1cm-thick slice to use as a lid.
Use a teaspoon to hollow out the
centre of each muffin (discard crumbs),
then fill the hole with the Nutella. Replace
the lid and invert onto a baking paper-
lined baking tray.
Bake for 7 minutes or until warmed
through. Dust with cocoa and serve
topped with hazelnut and cream.
CHOCOLATE POTS
MAKES 2
Nobody wants to share chocolate, so here
are individual pots to make certain there
are no arguments at the table! You’ll need
2 x 1-cup (250ml) ramekins or glasses.
50g dark (70%) chocolate, chopped
150ml thickened cream
2 tsp raw sugar
1 tsp vodka (optional)
2 egg yolks
Pure (thin) cream, to serve
Preheat oven to 180°C/160°C fan-forced.
Place 2 x 1-cup (250ml) ramekins or
glasses in a small roasting pan.
Combine the chocolate, thickened
cream, sugar and vodka, if using, in a
heatproof bowl set over a saucepan of
gently simmering water (don’t let base
of bowl touch the water). Stir, frequently,
for 4-5 minutes until melted and smooth.
Set aside to cool slightly.
Whisk the egg yolks until pale, then stir
into the chocolate mixture. Divide batter
evenly among the 2 ramekins. Fill the
pan with enough boiling water to come
halfway up the sides of the ramekins.
Bake for 20 minutes or until batter
is just set. Remove ramekins from the
pan and set aside for 5 minutes to cool
slightly. Serve warm or chilled, with
cream alongside.

delicious.com.au 133
RECIPE
INDEX
BISCUITS & COOKIES
Bitter chocolate & orange
Viennese whirls ...................................25
Chewy chocolate & salted
pretzel cookies ....................................19
Choc brown butter cookies
with bourbon frosting .........................20
Chocolate & dulce de leche cookies
(Alfajores) ............................................14
Chocolate buckwheat cookies ...............23
Classic choc chunk cookies ....................26
Cracked chocolate pecan cookies .........19
Ginger chocolate meringue cookies
with warm brandy custard ..................20
Ginger snap & chocolate mousse
sandwiches..........................................14
Gluten-free pistachio amaretti morbidi... 26
Nussecken (Nut corners).........................25
Peanut butter & dark chocolate cookies. 19
The ultimate chocolate cookies .............20
White chocolate & salted pecan
shortbread...........................................19
SLICES, BUNS & BAKES
All-the-chocolate-from-the-cupboard
banana tahini blondie .........................37
American s’mores caramel slice .............44
Banana & hazelnut crumble brownie .....38
Cardamom brownies with sweetened
condensed milk ice cream ..................38
Chocolate & macadamia babka .............37
Chocolate-glazed gingerbread cakes....53
Choklad kardemummabullar (Swedish
chocolate & cardamom buns).............41
Cinnamon & raisin brownies
with whisky syrup ................................46
Dark chocolate, caramel & macadamia
granola bar ..........................................34
Double-chocolate cupcakes
with ganache .......................................54
Lamington fingers...................................45
Milo & oat slice .......................................34
Next-level chocolate hot cross buns ......53
Pumpkin & chocolate eclairs ..................46
Raw choc-strawberry bars ...................... 52
Salted chocolate doughnuts .................. 49
Tiramisu slice........................................... 45
Vegan rum & raisin slice ......................... 41
Wagon wheel slice .................................. 34
White chocolate & ginger
caramel slice........................................ 54
CAKES & TARTS
Bittersweet chocolate tart ...................... 66
Chocolate & beetroot cake .................... 66
Chocolate & walnut tarts ........................ 77
Dark & milk chocolate tart with
hazelnut shortcrust ............................. 81
Devil’s food layer cake ............................ 73
Little black dress chocolate cake ........... 81
Malt chocolate cake................................ 71
Marble cake with butterscotch
fudge glaze ......................................... 65
Passionfruit chocolate tart...................... 82
Raspberry & white chocolate flan .......... 77
Red wine & chocolate tart ...................... 62
Sachertorte with apricot compote ......... 78
Salted chocolate & pecan mud cake...... 65
Texas chocolate sheet cake with
sour cream frosting ............................. 74
Tiramisu torta Caprese ........................... 73
Triple-choc cheesecake .......................... 69
Vietnamese coffee cake ......................... 62
White chocolate, orange & amaretto
flourless torte ...................................... 69
Whole pear & spiced brownie loaf
with espresso mousse......................... 62
CHILLED DESSERTS
Affogato ice cream cake with
Frangelico ‘ice magic’ ......................... 94
Banoffle (Cookie dough waffle
sandwiches with Banoffee
cheesecake)........................................111
Birthday cake trifle................................ 101
Bundino al cioccolato e amaretto
(Chocolate & amaretto pudding) ..... 107
Chamomile ricotta cake with
white chocolate................................... 90
Chocolate granita affogato .................... 93
Chocolate hazelnut ice cream
affogato............................................. 108
Chocolate mousse, popcorn ice cream
& salted popcorn ................................ 93
Chocolate mousse with cherry
ripe truffles.......................................... 94
Chocolate pots with
salted caramel toffee .......................... 94
Double-chocolate mousse cake............111
Frozen Biscoff custard sundae
with hot fudge sauce .......................... 93
Hazelnut meringata with
chocolate gelato ................................111
Peanut butter & milk chocolate terrine
with peanut brittle ............................ 107
Pedro Ximénez magnums with salted
peanuts.............................................. 102
Ready-bake chocolate cookie
ice cream sandwiches ......................... 90
The Arc ‘Snickers’ ................................. 101
Three-ingredient Viennetta.................... 90
Tiramisu................................................. 107
Vegan chocolate mousse with
berries and pistachio .........................110
White chocolate & rosemary panna cotta
with pine nut praline and orange ....... 97
PUDDINGS & PIES
Chocolate banoffee pies .......................131
Chocolate brownie pie ......................... 130
Choc-fudge pudding with
butterscotch sauce ........................... 130
Chocolate pots ..................................... 133
Classic chocolate
self-saucing pudding ........................ 130
Dark chocolate self-saucing pudding .. 122
Easy chocolate fondants....................... 133
Hot cross bun puddings with
white chocolate..................................118
Mars Bar chocolate lava cakes.............. 121
Prune, whisky & dark chocolate
pudding............................................. 126
Raspberry, custard & burnt white
chocolate pudding............................ 122
Red wine, quince & white chocolate
crumble ............................................. 126
Ruby pear, white chocolate
& macadamia crumble.......................118
Simple-stir rum & raisin
chocolate pudding............................ 126
S’mores pie ........................................... 122
Snickers puddings................................. 121
delicious.com.au 135
delicious.
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CREDITS

TITLE Photography Ben Dearnley Styling Kirsten Jenkins

WELCOME Photography Chris Court Styling Kirsten Jenkins Recipe Phoebe Wood

CONTENTS Photography Ben Dearnley Styling Kirsten Jenkins

OPENERS Photography Chris Court, Ben Dearnley, Mark Roper, Jeremy Simons Styling Kirsten Jenkins, Emma Knowles,
Hannah Meppem Recipes Charlotte Binns-McDonald, Lucy Busuttil, Samantha Coutts, Michael James, Carina La Delfa,
Natalie Paull, Phoebe Wood

BISCUITS & COOKIES Recipes Kate Belcher, Shannon Harley, Thalia Ho, Michael and Pippa James, Valli Little,
Christine Manfield, Sarah Murphy, Lucy Nunes, Tracey Pattison, Natalie Paull, Magdalena Roze, Larissa Takchi,
Phoebe Wood Photography Chris Court, Ben Dearnley, Alan Jensen, Nigel Lough, Mark Roper, Jeremy Simons
Styling Kirsten Jenkins, Emma Knowles, David Morgan, Berni Smithies, Phoebe Wood SLICES, BUNS & BAKES Recipes
Charlotte Binns-McDonald, Jessica Brooks, Lucy Busuttil, Samantha Coutts, Georgie Esdaile, Carina La Delfa, Valli Little,
Anneka Manning, Billie McKay, Lucy Nunes, Tracey Pattison, Matt Preston, Darren Robertson, Dominic Smith,
Phoebe Wood Photography Chris Court, Ben Dearnley, Alan Jensen, Nigel Lough, Mark Roper, Jeremy Simons,
Brett Stevens, Alicia Taylor Styling Kirsten Jenkins, Emma Knowles, Hannah Meppem, David Morgan, Berni Smithies,
Kristen Wilson CAKES & TARTS Recipes Martin Benn, Charlotte Binns-McDonald, Andy Bunn, Lucy Busuttil,
Samantha Coutts, Teresa Cutter, Michael James, Valli Little, Natalie Paull, Shannon Martinez, Warren Mendes, Lucy Nunes,
Shane Osborn, Tracey Pattison, Vicki Wild, Phoebe Wood Photography Chris Court, Ben Dearnley, Alan Jensen,
James Moffatt, Jeremy Simons, Brett Stevens, Alicia Taylor, Ian Wallace Styling Kirsten Jenkins, Emma Knowles,
Hannah Meppem, David Morgan, Louise Pickford, Justine Poole CHILLED DESSERTS Recipes Charlotte Binns-McDonald,
Gennaro Contaldo, Georgie Esdaile, Emma Knowles, Valli Little, Warren Mendes, Matt Moran, Alex Munoz Labart,
Neil Perry, Scott Pickett, Matt Preston, Tobie Puttock, Alanna Sapwell-Stone, Nathan Sasi, Phoebe Wood Photography
Chris Court, Ben Dearnley, Nigel Lough, Mark Roper, Jeremy Simons, Brett Stevens, Petrina Tinslay Styling Kirsten Jenkins,
Deborah Kaloper, David Morgan, Vivien Walsh PUDDINGS & PIES Recipes Charlotte Binns-McDonald, Grace Chen,
Dan Lepard, Valli Little, Warren Mendes, Lucy Nunes, Tracey Pattison, Matt Preston, Katie Quinn Davies, Dominic Smith,
Matt Wilkinson, Phoebe Wood, Sam Young Photography Chris Court, Ben Dearnley, Nigel Lough, Katie Quinn Davies,
Jeremy Simons, Brett Stevens Styling Kirsten Jenkins, Emma Knowles, David Morgan, Katie Quinn Davies, Berni Smithies

Cover image Ben Dearnley

Cover recipe Dominic Smith
Cover styling Kirsten Jenkins
Back cover image Ben Dearnley
Back cover recipe Magdalena Roze
Back cover styling Kirsten Jenkins
ISSN 1448-4455

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 CHOCOLATE
Chocolate has a special allure quite unlike any other food. It’s no
surprise, then, that we’ve chosen to dedicate an entire cookbook to
chocolate in all its glorious forms. Inside, you’ll find its silky smooth
stylings in tempting biscuits, moreish slices, creamy mousses, luxe
puddings and spectacular cakes. Whether you’re looking for a quick and
easy treat or need an extra-special dessert, we’ve got the perfect recipe
to help you enjoy everything that makes chocolate so very delicious.

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