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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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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Chocolate and hazelnut cake with espresso ganache


You'll need

6 eggs, separated 330 gm raw caster sugar 180 gm hazelnut meal 20 gm Dutch-process cocoa, sieved, plus extra to serve 160 gm softened butter 250 gm dark chocolate (55% cocoa solids), melted 30 ml espresso-strength coffee   Espresso ganache 160 ml pouring cream 20 ml espresso-strength coffee 180 gm dark chocolate (70% cocoa solids), finely chopped 20 ml chocolate liqueur

Method

  • 01
  • Preheat oven to 180C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes). Gradually add 165gm sugar, whisking until stiff and glossy (3-4 minutes), then fold in hazelnut meal and cocoa. Meanwhile, line base and sides of a buttered 25cm-diameter springform cake tin with baking paper, spoon hazelnut meringue mixture into prepared tin, smooth top and bake until a skewer inserted withdraws clean (15-20 minutes), then set aside.
  • 02
  • Beat butter and remaining sugar in the bowl of an electric mixer until pale and creamy (4-5 minutes), then add yolks one at a time, beating well to combine. Stir in melted chocolate and coffee, then pour onto meringue and bake until centre is firm (25-30 minutes). Refrigerate until firm (2-3 hours).
  • 03
  • For espresso ganache, bring cream and coffee to the boil in a saucepan over medium-high heat, remove from heat, add chocolate and liqueur, stir until smooth. Pour over cake, smooth top. Refrigerate until set (1-2 hours).
  • 04
  • To serve, remove cake from tin, remove paper and serve topped with raspberries.

This fudgy, meringue-based cake is the perfect finale to a sophisticated dinner party. The fact it can be prepared in advance is a bonus - simply take it out of the fridge about an hour ahead of serving to take the chill off, top with a pile of raspberries and serve.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2011

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