18
Recipes continued
Molten Dulce de Leche Cakes
Dulce de Leche is South American caramel
that can be purchased in most large
supermarkets.
Serves:
6
2 egg yolks
1 egg
1 ½ cups dulce de leche*
¼ cup plain flour
Vanilla ice-cream, to serve
1. Preheat oven to 220C. Grease and flour 6
x 1 cup ramekins. Place on baking tray.
2. Place egg yolks and egg in the Stainless
Steel Mixing Bowl. Using the whisk whip
on very high speed (11-12) unit light and
pale.
3. Reduce to medium speed (5-7).Add dulce
de leche whisking until combined. Fold
through flour.
4. Divide mixture evenly between ramekins.
Bake for 10-12 minutes or until golden
but jiggle when shaken. Run knife around
edge of ramekin and invert onto plate or
bowl. Serve warm with vanilla ice-cream.
* Can be substituted for caramel condensed
milk.
Pear and Chocolate Cake
Serves:
8-10
150g butter, chopped
150g dark chocolate, chopped
5 eggs, separated
1 cup caster sugar
¹⁄
³
cup crème fraiche
½ cup almond meal
¾ cup cocoa powder
400g can pears in syrup, drained, rinsed
1. Preheat oven to 180C. Grease and line a
23cm spring form cake pan with baking
paper.
2. Place a large heatproof bowl over a
saucepan of simmering water. Melt butter
and chocolate until smooth.
3. Place eggs whites in the Stainless Steel
Mixing Bowl. Using the whisk whip egg
whites on very high speed (11-12) until
stiff peaks form. Set aside.
4. Place egg yolks in the Stainless Steel
Mixing Bowl. Using the whisk whip egg
yolks and sugar on very high speed (11-12)
until light and pale.
5. Reduce to high speed (8-10) and slowly
add chocolate mixture and crème friache.
Sift over almond meal and cocoa powder,
mixing on low speed (1-4) until just
combined.
6. Fold through egg whites in three batches.
Gently pour into prepared pan. Arrange
pears over mixture. Bake for 40 minutes or
until firm and cooked when tested. Allow
to cool in pan for 10 minutes. Place on
wire rack to cool.
