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Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tiny chocolate fudge cakes


Twenty-four cakes may seem like a lot to make, but don't be tempted to halve the recipe. You won't be able to resist coming back for seconds and thirds. Just make sure you don't overcook them or you'll lose their rich, fudgy texture.

You'll need

100 gm dark chocolate (70% cocoa solids), finely chopped 60 gm butter, finely chopped 65 gm caster sugar 60 ml Frangelico 1 egg yolk 55 gm self-raising flour 20 gm Dutch-process cocoa, sifted   Chocolate-caramel ganache 65 gm caster sugar ½ tsp lemon juice 150 ml pouring cream 200 gm milk chocolate, finely chopped

Method

  • 01
  • Preheat oven to 160C. Combine chocolate, butter, sugar and Frangelico in a small saucepan and stir continuously over low heat until smooth and combined. Remove from heat, whisk in egg yolk, then flour and cocoa until smooth and just combined. Divide mixture among 24 mini-muffin tins lined with paper patty cases and bake until cakes are just set (12-15 minutes). Stand in tins for 10 minutes, then cool completely on a wire rack.
  • 02
  • For chocolate-caramel ganache, combine sugar, lemon juice and 40ml water in a saucepan and stir to combine. Stir over medium-high heat until sugar dissolves, then cook without stirring until dark caramel in colour (3-4 minutes). Remove from heat, add cream (be careful, mixture will spit), and stir to combine. Add chocolate, return to heat and stir continuously until smooth and combined. Cool completely, whisking occasionally until firm and cooled to room temperature (20-30 minutes), then transfer to a piping bag fitted with a 5mm plain nozzle. Pipe large peaks on top of each cake and serve. Cakes can be stored, iced and in an airtight container, for up to 5 days in the refrigerator. Bring to room temperature before eating.

Tips for cupcakes
* Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.

* Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.

* Make sure your butter is soft but not melting. Coarsely chop it while it's cold and place in mixing bowl minutes before you start.

* Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.

* Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it'll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.

* Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.

* Fill moulds to 5mm below tops, unless otherwise specified.

* Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).

* Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.

* Be patient and let cakes cool before icing or filling.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Featured in

Apr 2009

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