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Recipes
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 the mixing
bowl and turn on HeatSoft, Select Melt
and gradually build up speed until
mixture is smooth, using the scraper
beater. Turn of HeatSoft. Pour mixture
into a seperate bowl and set aside.
3. Place egg whites in the cleaned 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 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 Mixing Bowl. Using the beater
attachment, turn on HeatSoft, Select
Soften and using the scraper beat on
medium speed until light and creamy,
then turn off HeatSoft. 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.
19
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