The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chocolate raspberry layer cake


You'll need

6 egg yolks 100 gm caster sugar 3 gelatine leaves (titanium strength), softened in cold water for 5 minutes 800 gm crème fraîche 250 gm raspberries, crushed, plus extra whole raspberries, to serve For brushing: raspberry liqueur For dusting: Dutch-process cocoa   Chocolate cake 240 gm dark chocolate (56% cocoa solids), coarsely chopped 130 gm butter, coarsely chopped 12 eggs, at room temperature 450 gm caster sugar 360 gm plain flour 90 gm Dutch-process cocoa 3 tsp baking powder   Chocolate truffle ganache 380 ml pouring cream 70 ml chocolate liqueur 450 gm dark chocolate (56% cocoa solids), finely chopped 6 egg yolks

Method

  • 01
  • For chocolate cake, preheat oven to 180C. Melt half the chocolate and half the butter in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted, keep warm. Whisk half the eggs and half the sugar in an electric mixer until pale and tripled in volume (5-6 minutes). Meanwhile, triple-sieve half each of the flour, cocoa and baking powder. Transfer egg mixture to a large bowl, sieve flour mixture over bowl in two batches, fold to combine. Fold in chocolate mixture, divide among three 20cm-diameter cake tins buttered and lined with baking paper and smooth tops. Bake, swapping tins between racks halfway through cooking, until centres spring back when lightly pressed (10-15 minutes), cool on a wire rack. Repeat with remaining ingredients to make six cakes. Wrap cakes individually in plastic wrap until required.
  • 02
  • Meanwhile, for chocolate truffle ganache, bring cream and liqueur to the simmer in a saucepan over medium-high heat, remove from heat, add chocolate and stir until smooth and combined. Meanwhile, whisk yolks and 40ml hot water in a heatproof bowl over a saucepan of simmering water until pale and fluffy (2-3 minutes). Fold through chocolate mixture, transfer to an electric mixer and whisk until cooled to room temperature (10-15 minutes). Refrigerate until beginning to firm (45 minutes-1 hour).
  • 03
  • Meanwhile, whisk yolks, sugar and 30ml water in a large heatproof bowl over a saucepan of simmering water until thick and pale (2-3 minutes). Squeeze excess water from gelatine, whisk to combine then remove from heat. Fold in crème fraîche and crushed raspberries then refrigerate until firm (30 minutes-1 hour).
  • 04
  • Place a cake round on a serving plate, brush with raspberry liqueur and spread with chocolate truffle ganache to 5mm thick. Spread with one-fifth of raspberry crème fraîche mixture, top with another cake round. Repeat layers, finishing with a cake round. Spread remaining chocolate truffle ganache over top of cake and refrigerate until firm (30 minutes-1 hour). Serve dusted with cocoa and topped with extra raspberries.

At A Glance

  • Serves 20 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 20 people

Featured in

Nov 2010

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×