Nor'West News: August 04, 2022
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Thursday <strong>August</strong> 4 <strong>2022</strong> 11<br />
chocolate dessert or cake<br />
150gm unsalted butter, softened<br />
75gm caster sugar<br />
4 large free-range eggs,<br />
separated<br />
1 tsp pure vanilla extract<br />
150gm ground almonds or<br />
toasted hazelnuts<br />
12 toasted hazelnuts, reserved<br />
for decoration<br />
50gm dark chocolate, grated, to<br />
decorate<br />
Chocolate mousse:<br />
150gm dark chocolate, coarsely<br />
chopped<br />
30gm unsalted butter, cubed<br />
4 large free-range eggs,<br />
separated<br />
Banana, coconut and<br />
chocolate cake<br />
Serves 4<br />
Ingredients<br />
200gm milk chocolate<br />
1 large ripe banana, peeled and<br />
mashed<br />
2 tsp vanilla essence<br />
2 eggs, lightly beaten<br />
2 tbsp canola oil<br />
1 cup coconut milk<br />
¾ cup cane sugar<br />
2 and ½ cups plain flour<br />
2 tsp baking powder<br />
¾ cup desiccated coconut<br />
Directions<br />
Directions<br />
For the cake, preheat oven to<br />
170 deg C. Grease a 22cm spring<br />
form cake tin and line the base<br />
and sides with baking paper.<br />
Place the chocolate and coffee<br />
in a bowl set over a saucepan<br />
one-quarter full of simmering<br />
water to melt. Or microwave in<br />
short bursts. Stir until smooth<br />
then set aside. Place butter and<br />
sugar in a bowl and beat with<br />
an electric mixer until pale and<br />
creamy.<br />
Add vanilla and egg yolks, one<br />
at a time, beating well after each<br />
addition. Beat in the chocolate<br />
mixture and then stir in the<br />
ground hazelnuts.<br />
In a clean bowl, whisk egg<br />
whites until stiff peaks form. Use<br />
a large metal spoon to fold the<br />
egg whites into the chocolate<br />
mixture in two additions. Pour<br />
mixture into prepared tin and<br />
smooth the surface. Bake for<br />
40 minutes or until an inserted<br />
skewer comes out clean. Remove,<br />
cool in the tin.<br />
For the mousse, place chocolate<br />
and butter in a bowl set over<br />
a saucepan one-quarter full of<br />
simmering water to melt. Or<br />
microwave in short bursts.<br />
Stir until smooth. Add egg<br />
yolks, one at a time, stirring to<br />
combine. In a clean bowl, whisk<br />
egg whites until stiff peaks form.<br />
Fold egg whites into the chocolate<br />
mixture in two additions. The<br />
mixture may appear to split but<br />
keep folding and it will come<br />
together.<br />
To assemble, pour the mousse<br />
onto the cooled cake while it is<br />
still in the tin. Refrigerate for<br />
at least 4 hours, or preferably<br />
overnight.<br />
To serve, release the spring.<br />
Use a small knife to help ease the<br />
paper away from the cake. Peel<br />
off the paper and discard. Use<br />
a hot knife to cut the torte into<br />
wedges.<br />
Decorate with reserved<br />
hazelnuts and grated chocolate.<br />
Heat the oven to 180 deg C.<br />
Lightly grease and flour a 20-<br />
21cm square cake pan. Line the<br />
base with baking paper. Break<br />
chocolate into squares. Cut each<br />
square in half.<br />
Combine mashed banana,<br />
vanilla essence, eggs, oil and coconut<br />
milk. Stir in the sugar. Sift<br />
the flour and baking powder over<br />
the banana mixture. Fold in the<br />
coconut using a spatula. Fold in<br />
the chocolate — do not over-mix.<br />
Spoon into the cake pan.<br />
Bake for 50 minutes, or until<br />
a skewer inserted in the centre<br />
comes out clean. Cool in the pan<br />
for 10 minutes then turn out on<br />
to a wire rack.<br />
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