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Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

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Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

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Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Chocolate cherry fudge and coconut ice-cream cake


For this dessert we've used Gundowring roast coconut ice-cream, but you could also use vanilla bean, or chocolate for serious diehard cocoaholics. You'll need to begin this recipe a day ahead.

You'll need

2.5 litres roast coconut ice-cream   Chocolate cherry fudge cake 320 gm butter, coarsely chopped 400 gm dark chocolate (53% cocoa solids), coarsely chopped 350 gm brown sugar 6 eggs 220 gm Dutch-process cocoa 190 gm plain flour 400 gm cherries, pitted, plus extra whole to serve   Butterscotch 250 gm brown sugar 150 ml pouring cream 40 gm butter, coarsely chopped 1 tbsp light corn syrup

Method

  • 01
  • For chocolate cherry fudge cake, preheat oven to 150C. Place butter and 300gm dark chocolate in a heatproof bowl over a saucepan of simmering water and stir occasionally until smooth and combined (4-5 minutes). Remove from heat and stir in sugar. Add eggs, one at a time, stirring well between each addition, then sieve cocoa and flour over and mix to just combine. Spread cherries and remaining chocolate in a 22cm square brownie pan (see note) lined with baking paper, spread batter over and bake until just set (35-45 minutes). Cool slightly, then turn out onto a wire rack and cool completely. Cut out a 16cm round (reserve trimmings), then halve horizontally and set aside.
  • 02
  • Line the sides of a deep 18cm-diameter cake tin with removable base with an acetate sheet (see note), cut to come 1½ times higher than edge of pan. Place in freezer to chill.
  • 03
  • For butterscotch, combine ingredients and 2 tsp sea salt flakes in a saucepan, bring to the boil and stir occasionally until sugar dissolves (20-40 seconds). Set aside to cool.
  • 04
  • Beat ice-cream in an electric mixer to soften, spoon one-third into base of cake tin, smooth top and place half the cake over to form an even layer. Repeat layering, finishing with a layer of ice-cream and smoothing top. Freeze until firm (6 hours-overnight).
  • 05
  • Press a hot cloth around outside of tin to release the cake. Freeze until required, then serve with butterscotch, with extra cherries and reserved cake trimmings crumbled over.

Note Brownie pans are available from select kitchen supply shops. Acetate sheets are available from select craft and office supply shops.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

The best Rutherglen muscat you can afford.

Featured in

Dec 2012

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