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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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Chocolate and mint fondants


You'll need

5 eggs 5 egg yolks 125 gm caster sugar 1 tsp vanilla bean paste 225 gm unsalted butter, coarsely chopped 225 gm dark chocolate (70% cocoa solids), coarsely chopped 50 gm (1/3 cup) plain flour, sieved 10 Minties To serve: cocoa and pouring cream

Method

  • 01
  • Whisk eggs, yolks, sugar and vanilla in an electric mixer until pale and frothy (5-6 minutes). Meanwhile, melt butter and chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth (4-5 minutes). Add to egg mixture, whisk to combine, then gently fold in flour and pour mixture into a jug. Divide among 10 buttered and floured 250ml metal moulds and press a Mintie into the centre of each. Refrigerate puddings until chilled (2 hours).
  • 02
  • Preheat oven to 180C. Bake puddings until they form a dome (20-25 minutes), then invert onto plates, dust with cocoa and serve hot with cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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