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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 pretzels


You'll need

200 gm each dark chocolate (70% cocoa solids) and chocolate (55% cocoa solids), finely chopped 200 ml pouring cream 3 egg yolks 25 gm salted pretzels To serve: sea salt flakes

Method

  • 01
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Bring cream to the boil in a saucepan over medium-high heat, add to chocolate, stir until smooth and set aside.
  • 02
  • Whisk yolks and 40ml hot water in a heatproof bowl over a saucepan of simmering water until pale and frothy (2-3 minutes). Transfer to an electric mixer, fold in chocolate mixture and whisk until cooled to room temperature (2-3 minutes). Spoon into a 7cm x 28cm cake tin lined with baking paper (see note), smooth top, scatter with pretzels and refrigerate to chill (overnight).
  • 03
  • Cut into fingers with a hot wet knife, scatter with sea salt flakes and serve.
Note If you don’t have a tin of this size, use a 15cm square cake tin instead.

This recipe is from the September 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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