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Recipes
Molten Dulce de Leche Cakes
Dulce de Leche is South American caramel
that can be purchased in most large
supermarkets.
Serves: 6
2 egg yolks
1 egg
1 ½ cups dulce de leche*
¼ cup plain flour
Vanilla ice-cream, to serve
1. Preheat oven to 220ºC. Grease and flour
6 x 1 cup ramekins. Place on baking tray.
2. Place egg yolks and egg in the Stainless
Steel Mixing Bowl. Using the whisk
attachment whip on very high speed unit
light and pale.
3. Reduce to medium speed. Add dulce
de leche whisking until combined. Fold
through flour.
4. Divide mixture evenly between ramekins.
Bake for 10-12 minutes or until golden
but jiggle when shaken. Run knife around
edge of ramekin and invert onto plate or
bowl. Serve warm with vanilla ice-cream.
* Can be substituted for caramel
condensed milk.
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
23cm 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 eggs whites in the Stainless Steel
Mixing Bowl. Using the whisk attachment
whip egg whites on very 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 very high
speed until light and pale.
5. Reduce to in 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.
15
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