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 shortbread and truffle cakes with sour cherry jam


These cakes are very rich and decadent, so leave a good hour between courses. They can be made the day before you plan to serve them.

You'll need

500 gm dark chocolate (50% cocoa solids) 500 gm thickened cream 330 gm crème fraîche   Chocolate shortbread base 210 gm unsalted butter, softened 60 gm white sugar 150 gm (1 cup) plain flour 35 gm (1/3 cup) Dutch-process cocoa   Sour cherry jam 600 gm frozen sour cherries (see note) 300 gm raw caster sugar   Golden praline 100 gm almonds 150 gm caster sugar 1 sheet edible gold leaf (see note)

Method

  • 01
  • For chocolate shortbread base, preheat oven to 180C. Beat sugar and 160gm butter in an electric mixer until pale, add flour, cocoa, a large pinch of salt and 1½ tsp cold water and beat to combine. Scatter on an oven tray lined with baking paper to 1cm thick, then bake until dry (20-25 minutes). Set aside to cool, then crumble into a bowl. Melt remaining butter in a small saucepan, pour over crumbs and mix to combine. Press into bases of eight 10cm-diameter, 4.5cm-high springform tins and refrigerate until chilled (1 hour).
  • 02
  • Meanwhile, for sour cherry jam, cook sour cherries and sugar in a saucepan over medium-high heat until a thick syrup forms (20-25 minutes). Set aside to cool, then strain through a fine sieve. Stir a little syrup into the cherries and set aside. Reserve remaining syrup.
  • 03
  • Melt chocolate in a heatproof bowl over simmering water (4-6 minutes), then set aside to cool slightly. Whisk cream and crème fraîche in an electric mixer until very soft peaks form, then, whisking continuously, quickly add chocolate (see note) and whisk to combine. Spoon half the mousse over shortbread bases, make an indent in each centre with a spoon, spoon 1 tbsp sour cherry jam into each centre, top with remaining mousse, smooth tops and refrigerate until set (2-4 hours).
  • 04
  • Meanwhile, for golden praline, roast almonds on a tray in oven until golden (5-10 minutes). Stir sugar and 100ml water in a small saucepan over medium heat until sugar dissolves, then cook without stirring until caramel (10-15 minutes). Add almonds and gold leaf, stir to combine, pour onto an oiled tray and set aside to cool (20-30 minutes). Crush into shards with a rolling pin and store in an airtight container.
  • 05
  • To serve, rub a hot towel around sides of springform tins until chocolate softens around edges, then release sides. Remove from bases, transfer to serving plates, top with extra cherries and syrup and scatter with golden praline.

Note Frozen sour cherries are available from David Jones food halls. Edible gold leaf is available from select delicatessens and cake decorating shops. When you're adding the chocolate to the cream, it's important that the chocolate isn't too hot or it will melt the cream.


At A Glance

  • Serves 8 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 8 people

Featured in

Dec 2011

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Pain perdu with pan-fried figs and spiced cream

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×