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41
StaRtER RECIpES FRoM SagE
CHoCoLatE BRoWNIE
CHEESECaKE
Serves 12–16
INgREdIENtS
Base
200g dark chocolate, chopped
200g butter, chopped
220g brown sugar
2 eggs
75g plain flour
35g self-raising flour
40g desiccated coconut
Cheesecake top
500g cream cheese, softened
220g caster sugar
1 teaspoon vanilla extract
2 eggs
300ml thickened cream
3.
Assemble mixer using scraper beater.
Combine cream cheese, sugar and
vanilla in the mixer bowl. Turn mixer
to KNEAD/FOLD setting and mix for
1 minute. Increase speed to LIGHT
MIxING setting and beat for 2–3
minutes until creamy. Reduce speed to
KNEAD/FOLD setting again and add
eggs 1 at a time then the cream, beat
20–30 seconds until just combined.
4.
Carefully pour cheesecake mixture
over the lukewarm base. Bake for 35–40
minutes or until cooked, the centre will
still wobble slightly. Turn oven off and
leave door ajar for 2 hours. Refrigerate
overnight. Cut into pieces and serve.
MEtHod
1.
Preheat oven 160°C fan forced. Grease
and line a 5cm deep, 28cm (base) slab
pan with baking paper, extending 2cm
overhang along both long ends.
2.
Combine chocolate and butter in a
small saucepan. Stir constantly over low
heat until melted and smooth. Remove
from the heat and stir in sugar. Transfer
mixture to a bowl, add eggs one at a
time, whisking well then stir in the flours
and coconut. Spread mixture over the
base of the pan and bake for 15 minutes
(base will still be soft). Remove from the
oven and set aside 15 minutes. Reduce
oven 150°C fan forced.
StaRtER RECIpES FRoM SagE
paVLoVa
Serves 8
INgREdIENtS
4 egg whites (150g)
220g caster sugar
300ml carton cream
Fresh berries, to serve
Fresh passionfruit pulp, to serve
MEtHod
1.
Preheat oven to 140°C no fan (120°C
with fan). Mark a 20cm circle onto a
sheet of baking paper. Turn paper over
and place onto a greased baking tray.
2.
Assemble mixer using the whisk
attachment. Add egg whites to mixer
bowl. Slowly turn mixer to AERATE/
WHIP setting and whisk until soft
peaks form.
3.
Gradually add sugar making sure sugar
is dissolved between each addition. This
can take about 10 minutes.
4.
Spoon meringue onto paper within
the circle; use a spatula to shape into
a dome shape.
5.
Place in oven and bake for about 1 hour
or until dry then turn oven off and allow
pavlova to cool completely in oven with
door slightly ajar.
6.
Once cool, assemble mixer using
the whisk attachment. Add cream
to mixer bowl. Slowly turn mixer to
CREAM/BEAT setting for about 1–2
minutes or until just thickened. Spread
over pavlova and top with berries
and passionfruit.
CHoCoLatE CaKE
Serves 10
INgREdIENtS
4 egg whites (150g)
200g good quality dark chocolate
200g butter, softened
220g caster sugar
1 teaspoon vanilla extract
2 eggs
225g self-raising flour
30g cocoa powder
310ml buttermilk
MEtHod
1.
Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and sides
of a 22cm cake pan with baking paper.
2.
Melt chocolate in a heatproof bowl over
hot water. Set aside.
3.
Assemble mixer using scraper beater.
Add butter, sugar and vanilla in mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting; beat for 1–2 minutes or
until pale and creamy. Add eggs one and
at time, beat until combined. Add melted
chocolate and mix until combined.
4.
Reduce speed to KNEAD/FOLD
setting; add sifted dry ingredients
and buttermilk in two batches. Spoon
mixture into prepared pan and bake for
about 1 hour and 10 minutes or until
a wooden skewer inserted into centre
comes out clean.
5.
Allow cakes to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
6.
Serve cake with chocolate ganache on
page 49.
