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.

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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, prune and walnut cake with chocolate and Sherry ganache


Chocolate and prunes are a classic pairing, and for good reason. This cake is gluten-free and keeps well, thanks to the moisture added by the prunes.

You'll need

200 ml Pedro Ximénez Sherry 100 gm pitted prunes 240 gm walnuts, roasted 120 gm butter, coarsely chopped 180 gm dark chocolate (70% cocoa solids), coarsely chopped, plus extra, grated to serve 220 gm (1 cup) caster sugar 5 eggs, separated   Chocolate and Sherry ganache 250 gm dark chocolate (70% cocoa solids), coarsely chopped 300 ml pouring cream

Method

  • 01
  • Warm Sherry over low heat, add prunes and set aside to soak for 30 minutes, then drain, reserving Sherry and prunes separately.
  • 02
  • Preheat oven to 180C. Process walnuts in a food processor until finely chopped. Heat butter, chocolate and sugar in a saucepan over low heat until smooth, then set aside to cool. Add egg yolks and walnuts, and mix well.
  • 03
  • Whisk eggwhites and ½ tsp salt in an electric mixer to soft peaks (2-3 minutes). Fold a third of the eggwhite into chocolate mixture, then add remaining eggwhite and prunes and fold to combine. Spoon into a buttered 23cm-diameter cake tin lined with baking paper and bake until a skewer inserted withdraws clean (35-40 minutes). Cool in tin for 10 minutes then turn out onto a wire rack to cool completely (1-2 hours).
  • 04
  • For chocolate and Sherry ganache, stir chocolate, cream and reserved Sherry in a small saucepan over low heat until chocolate melts, then set aside to cool (15 minutes). Spread ganache over cooled cake, scatter with grated chocolate and serve. Before icing, the cake will keep in an airtight container for 4-5 days.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Nov 2014

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