15
Pear and Chocolate Cake
Serves: 8-10
150g butter, chopped
150g dark chocolate, chopped 5 eggs,
separated
1 cup caster sugar
⅓ cup crème fraiche
½ cup almond meal
¾ cup cocoa powder
400g can pears in syrup, drained, rinsed
1. Preheat oven to 180ºC. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place butter and chocolate in a large
heatproof bowl over a saucepan of
simmering water. Melt butter and
chocolate until smooth.
3. Place egg whites in the Stainless Steel
Mixing Bowl. Using the whisk attachment
whip egg whites on high speed until
stiff peaks form. Remove from bowl. Set
aside.
4. Place egg yolks in the Stainless Steel
Mixing Bowl. Using the whisk attachment
whip egg yolks and sugar on high speed
until light and pale.
5. Reduce to low speed and slowly add
chocolate mixture and creme fraiche.
On low speed sift over almond meal and
cocoa powder, mix until just combined.
6. Fold through egg whites in three batches.
Gently pour into prepared pan. Arrange
pears over mixture. Bake for 40 minutes
or until firm and cooked when tested.
Allow to cool in pan for 10 minutes. Place
on wire rack to cool.
White Chocolate Layered Butter Cake
Serves: 8-10
185g butter, room temperature
1 ¾ cups caster sugar
1 ½ teaspoons vanilla extract
4 eggs
1 ½ cups plain flour
¾ cup self-rising flour
¾ cup milk
¾ teaspoon baking soda
1. Preheat oven to 160°C. Grease and line a
23cm cake pan with baking paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
beater attachment, beat on medium
speed until light and creamy. Add eggs
one at a time, making sure to beat well
after each addition.
3. Add flours, milk and baking soda. Mix on
low speed until just combined.
4. Pour into prepared pan .Bake for about
1 ½ hours or until cooked when tested.
Stand in pan for 5 minutes. Place on wire
rack to cool.
5. When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache.
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