Sweet sensation...
Expert chef Claire Clark invites you to recreate these delectable desserts at home to indulge your taste buds.
CAPPUCCINO CUPS
Serves: 4
Preparation: 15mins and 3hrs chilling
Cooking: 10mins
Ingredients:
2 cup (360g) dark chocolate chips
1⁄4 cup (60ml) very strong brewed coffee
1⁄4 cup (60ml) coffee liqueur
2 large egg yolks
11⁄2 cups (375ml) heavy (double) cream
2 tblspns sugar
1 cup (250g) crème fraîche or sour cream
1⁄4 cup (60ml) light (single) cream
Grated chocolate, for garnish
4 chocolate-coated or whole coffee beans, for garnish (optional)
Method:
1 Melt the chocolate in a medium saucepan over low heat. Add the coffee and liqueur and stir using a wooden spoon until incorporated. Add the egg yolks, stirring until combined. Heat to 170°F
(85°C) then set aside.
2 Beat the heavy cream with an electric mixer fitted with a whisk on high speed until it begins to thicken. Add the sugar and continue whisking until soft peaks form.
3 Stir one-quarter of the cream into the chocolate mixture and then gently fold in the remainder. Pour the coffee mousse into four glass cups and refrigerate for 3 hours, or until firm.
4 Whisk the crème fraîche and light cream together in a medium bowl until combined. Place a large dollop of crème fraîche on top of each cup of mousse and, using the back of a spoon, or a knife, smooth it over to look like foam on a cappuccino.
5 To serve, garnish with some grated chocolate and place the cups on individual serving plates.
RASPBERRY ALMOND TORTE
Serves: 6–8
Preparation: 35mins and 30mins cooling
Cooking: 40–45mins
Ingredients:
1⁄2 cup (75g) all-purpose (plain) flour
1 tblspn cornstarch (cornflour)
3 large eggs
1⁄2 cup (100g) superfine (caster) sugar
1 tblspn vanilla sugar
3⁄4 tspn almond extract (essence)
1 cup (110g) finely ground almonds
2 cups (500g) Chantilly cream
4–5 cups (750g) fresh raspberries (or 11⁄2 pounds/750g) frozen raspberries, thawed and well drained
21⁄2 cups (250g) almonds, toasted and coarsely chopped,
to decorate
Method:
1 Preheat the oven to 350°F (180°C/gas 4). Butter an 8ins (20cm) deep cake pan and line the bottom with parchment paper.
2 Mix the flour and cornstarch in a small bowl and set aside. Combine the eggs with the superfine sugar, vanilla sugar, and almond extract in a large bowl. Beat with an electric mixer at high speed for about 5mins. When the mixture is thick enough to hold its shape for just a second, fold in the flour mixture with a metal spoon. Sprinkle with the ground almonds and fold in. Spoon the batter into the prepared pan and smooth the surface.
3 Bake for 40–45mins, until the cake is lightly golden, springy to the touch, and shrinks from the side of the pan. Leave to cool in the pan for 5–10mins, then turn out onto a wire rack to cool completely.
4 To assemble the cake, cut the sponge horizontally into three even layers. Place the bottom layer on a serving plate. Mix one-third of the Chantilly cream with the raspberries and keep some reserved.
5 Spread the first and second sponge layers with the raspberry cream. Top with the last cake layer and spread the Chantilly cream over it. Press the almonds onto the side and sprinkle on top. Decorate with the reserved raspberries.
WALNUT LAYER CAKE
Serves: 6–8
Preparation: 25mins and 30mins cooling
Cooking: 25mins
Ingredients:
4 large eggs
2⁄3 cup (130g) superfine (caster) sugar
3⁄4 cup (120g) all-purpose (plain) flour
1 tspn baking powder
1⁄4 tspn salt
11⁄2 cups (150g) walnuts, finely chopped
1⁄2 tspn vanilla extract (essence)
1⁄4 tspn rum extract (essence)
2 tblspns (30g) unsalted butter, melted
Frosting:-
8oz (250g) white chocolate, coarsely chopped
1⁄4 cup (60g) unsalted butter
1 package (8 oz/250g) cream cheese, softened
2⁄3 cup (100g) confectioners’ (icing) sugar
4 tblspns toasted walnuts, finely chopped
12 walnut halves, to decorate
Method:
1 Preheat the oven to 350°F (180°C/gas 4). Lightly butter three 7-inch (18-cm) cake pans and line the bottoms with parchment paper.
2 Beat the eggs and sugar with an electric mixer fitted with a whisk in a large bowl set over hot water for 5–8mins, until the beater leaves a trail across the surface. Combine the flour, baking powder, salt, and walnuts in a bowl. Fold into the egg and sugar mixture, and stir in the vanilla, rum extract, and butter with sweeping movements, making sure the mixture remains airy. Divide the batter among the pans.
3 Bake for 25–30mins, until a skewer inserted in the centre of one comes out clean. Leave in the pans for 5 minutes, then turn out onto wire racks to cool. Carefully peel off the parchment paper.
4 To prepare the frosting, melt the chocolate and butter in a double boiler over barely simmering water. Let cool. Whip the cream cheese until smooth in a separate bowl, and gradually beat in the confectioners’ sugar. Add to the chocolate and beat again. Refrigerate for 10mins. Place one cake on a plate, cover with frosting and sprinkle with chopped walnuts. Repeat with the next two cakes. Spread the rest of the frosting over the top and sides. Decorate with walnut halves.
