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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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Dark chocolate liquorice rocky road


We've made our own liquorice, but around 250 gm of good shop-bought will do nicely, and feel free to improvise with other ingredients.

You'll need

500 gm dark chocolate (60% cocoa solids) coarsely chopped 200 gm vanilla marshmallows, roughly chopped 150 gm almonds, roasted and coarsely chopped 20 gm freeze-dried raspberries, plus extra for scattering (see note)   Liquorice 120 gm butter, diced, plus extra for greasing 220 gm (1 cup) caster sugar 185 gm (½ cup) dark corn syrup (see note) 180 gm (½ cup) sweetened condensed milk 90 gm (¼ cup) blackstrap molasses 2 tbsp anise extract (see note) 2 tsp black food colouring 120 gm (¾ cup) plain flour

Method

  • 01
  • To make liquorice, line a 20cm square cake tin with lightly buttered baking paper. Combine butter, sugar, corn syrup, condensed milk, molasses, anise, food colouring and a pinch of fine salt in a saucepan over low-medium heat, then bring to the boil and cook until the mixture reaches 120C on a sugar thermometer. Remove from heat, add flour and stir to incorporate. Pour into cake tin and refrigerate until chilled and firm (about 2 hours). Invert onto a board and cut into lengths about 2cm wide then cut into roughly 2cm-square pieces. Transfer to a tray lined with baking paper and refrigerate to chill (about 1½-2 hours).
  • 02
  • Grease and line a 25cm x 16cm cake tin with baking paper, allowing the sides to overhang (for easy removal). Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally with a metal spoon, until smooth (2-3 minutes).
  • 03
  • Combine marshmallows, almonds, raspberries and liquorice in a bowl, pour chocolate over and stir to coat well. Spread mixture evenly over baking tin, scatter with freeze-dried raspberries and set aside until firm (about 2 hours). Turn out onto a clean surface and, using a hot knife, cut into chunks. Store rocky road in an airtight container in the pantry for up to 2 weeks.

Note Freeze-dried raspberries are available from select grocers and delicatessens or at fresh-as.com. Anise extract and dark corn syrup are available from select delicatessens and The Essential Ingredient.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2014

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