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Steps

Flourless chocolate
beetroot cake

Flourless chocolate beetroot cake


1. Cook beetroot in a small saucepan of boiling water for 45 minutes or until tender. Drain,
reserving 2 tablespoons of the cooking liquid. Process beetroot and reserved liquid until
smooth. You should have 1 cup beetroot pure.
2. Preheat oven to 160C/325F. Grease a 22cm (9-inch) springform pan; line base and side
with baking paper.
3. Stir chocolate and butter in a small saucepan over low heat until melted and smooth.
4. Whisk eggs, extract, sugar and ground hazelnuts in a large bowl until combined. Add
chocolate mixture and beetroot pure; whisk to combine. Pour mixture into pan; cover
with foil.
5. Bake cake for 1 hour 10 minutes or until cooked around the edge with a slight wobble in
the centre. Lift up edge of foil to release steam. Refrigerate cake for at least 3 hours or
overnight.
6. Make candied beetroot. Stir sugar and the water in a small saucepan over medium heat
until sugar dissolves. Bring to the boil. Add beetroot; cook for 20 minutes or until
beetroot slices become slightly translucent and syrup thickens. Using two forks, transfer
beetroot from syrup to a baking-paper-lined oven tray to cool. Reserve 1 cup of the syrup;
stir in juice.
7. To make sweetened crme frache, whisk ingredients together in a small bowl until soft
peaks form.
8. Place cake on a platter; dust cake edges with cocoa. Spread top of cake with sweetened
crme frache. Top with candied beetroot and drizzle with reserved syrup.

Tips
Use a mandoline or V-slicer to slice the beetroot into thin rounds for candying.
They are available from kitchen stores and Asian supermarkets.
DO-AHEAD: The cake and candied beetroot can be made a day ahead. Store
separately in airtight containers in the refrigerator.

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Gluten-free

Moderate

More than 1 hour

Other

Cake

Beetroot

Afternoon tea

Flourless chocolate beetroot cake

300 g(91/2 ounces) beetroot (beets), peeled, cut in 3cm (11/4-inch) pieces

350 g(11 ounces) dark chocolate (70% cocoa), chopped

185 g(6 ounces) butter, chopped

6eggs

1 tspvanilla extract

1 cup(220g) firmly packed brown sugar

1 cup(100g) ground hazelnuts

1 tspdutch-processed cocoa, for dusting

Candied beetroot

1 1/2 cups(330g) caster (superfine) sugar

1 cup(250ml) water

2small beetroot (beets) (200g), peeled, sliced thinly

1 tbsplemon juice

Sweetened crme frache

1 1/2 cups(360g) crme frache

2 tbspicing (confectioners') sugar, sifted

1 tspvanilla extract

Recipe by
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Serves 10

5 minutes prep

105 minutes cook

Triple-ginger loaf
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Triple-ginger loaf, ginger recipe, brought to you by Australian Women's Weekly

Ingredients
Triple-ginger loaf

180 g(5 ounces) butter, chopped

1/3 cup(75g) firmly packed dark brown sugar

1/2 cup(175g) treacle

1/2 cup(175g) golden syrup

1 cup(250ml) milk

1 1/2 tspbicarbonate of soda (baking soda)

1 2/3 cups(300g) plain (all-purpose) flour

3 tspground ginger

1 1/2 tspground allspice

3/4 cup(165g) crystallised ginger, chopped

2eggs, beaten lightly

1/4 tspground ginger, extra

Ginger ale icing

1/2 cup(125ml) ginger ale

20 g( ounce) butter

1 cup(160g) icing (confectioners') sugar

3 tsplemon juice

Recipe by

Steps
Triple-ginger loaf
1. Preheat oven to 160C (140C fan-forced). Grease a 15cm x 23.5cm x 9cm (6inch x 9-inch x 3-inch) loaf pan; line base and sides with baking paper,
extending the paper 5cm (2 inches) over the sides.
2. Stir butter, sugar, treacle, syrup and milk in a large saucepan over medium heat
until butter melts and sugar dissolves. Bring to the boil (mixture may look slightly
curdled). Remove from heat; stir in soda.
3. Sift flour and ground spices into a large bowl; stir in butter mixture and
crystallised ginger until just combined. Stir in egg until just combined. Pour
mixture into pan; cover with a piece of pleated foil (see note).
4. Bake loaf for 1 hour. Remove foil; bake a further 30 minutes or until a skewer
inserted into the centre comes out with a few moist crumbs attached (the cake
will have a crack along the top). Cool loaf in pan.
5. To make ginger ale icing; bring ginger ale to the boil in a small saucepan over
medium heat; boil 6 minutes or until reduced to 2 tablespoons. Remove from
heat; stir in butter until melted. Transfer mixture to a small bowl; whisk in sifted
icing sugar and 2 teaspoons of the juice until combined. Gradually stir in enough
of the remaining juice, if needed, until icing is pourable.
6. Pour immediately over cooled cake. Stand cake until icing sets.
7. Serve loaf dusted with extra ground ginger.

Tips
Pleating the foil allows the cake to expand as it cooks. Use a piece of foil slightly larger
than the pan. Fold the foil to create a pleat down the centre.
We used a loaf pan with a capacity of 3 litres (12 cups). The uniced cake can be made a
day ahead; store in an airtight container at room temperature. The uniced cake is also
suitable to freeze.

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Serves 12
50 minutes cook

Chocolate orange mousse


cake
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With a texture this silky and a flavour this heavenly, you'll not be able to resist
a second helping of this decadent chocolate orange mousse cake. It really is
that good.

Ingredients
Chocolate orange mousse cake

200 g(6 ounces) dark chocolate (70% cocoa), chopped

20 g(3/4 ounce) butter

6eggs, separated

1/2 cup(110g) caster (superfine) sugar

2 tbsporange-flavoured liqueur

1/2 cup(50g) cocoa nibs, optional

Chocolate orange mousse

1 cup(250ml) milk

3 tspfinely grated orange rind

2 1/2 tsppowdered gelatine

5egg yolks

1/2 cup(110g) caster (superfine) sugar

1/4 cup(60ml) orange juice

200 g(6 1/2 ounces) milk chocolate (33% cocoa)

300 mlthick (double) cream

Milk chocolate sauce

180 g(5 1/2 ounces) milk chocolate (33% cocoa), chopped finely

1 cup(250ml) pouring cream

Recipe by

Steps
Chocolate orange mousse cake
1. Preheat oven to 180C/350F. Grease a deep 20cm (8-inch) springform pan; line
base and side with baking paper.
2. Stir chocolate and butter in a small heavy-based saucepan over low heat until
smooth. Cool for 10 minutes. Beat egg yolks and sugar in a small bowl with an
electric mixer for 5 minutes or until thick and pale. Beat in chocolate mixture until
combined. Transfer mixture to a large bowl. Beat egg whites in a small bowl with
an electric mixer until soft peaks form; fold into chocolate mixture, in two batches.
Pour mixture into pan.
3. Bake cake for 20 minutes or until cake is just firm to touch. Cool in pan.
4. Meanwhile, make chocolate orange mousse.
5. Remove cake from pan. Wash and dry pan; grease then line base and side of
pan with baking paper. Remove lining paper from cake; place cake, top-side
down, back in pan. Press down firmly on cake to ensure it completely covers the
base of the pan. Brush liqueur on cake; pour mousse over cake. Refrigerate 6
hours or overnight until set.
6. Make milk chocolate sauce

7. Sprinkle cocoa nibs on cake, pour a little warm sauce over the top. Serve cake
immediately with remaining sauce.

Chocolate orange mousse


1. Place milk and rind in a small heavy-based saucepan; bring almost to the boil.
Sprinkle gelatine over milk mixture; whisk until gelatine dissolves.
2. Beat egg yolks and sugar in a small bowl with an electric mixer for 3 minutes or
until thick and pale. Beat in juice. Gradually beat in hot milk mixture.
3. Return mixture to same pan; cook, stirring continuously, over medium-low heat
until mixture thickens enough to coat the back of spoon (dont boil or mixture will
curdle).
4. Add chocolate; stand for 1 minute, then whisk until chocolate has melted. Strain
mixture through a fine sieve into a clean bowl; cool for 1 hour, stirring
occasionally.
5. Beat cream in a small bowl with an electric mixer until soft peaks form. Fold
cream into chocolate mixture; use immediately.

Milk chocolate sauce


1. Stirring chocolate and cream in a small heavy-based saucepan over low heat
until smooth.

Tips
You will need to start this recipe the day before.
Cocoa nibs are created in the early stage of chocolate production. Cocoa beans are
dried then roasted, after which they are crushed into what are termed nibs. Next, the
nibs are ground to separate cocoa butter and cocoa solids. Nibs are both textural and
chocolatey with no sweetness. They can be found at health food stores and specialist
food stores.

Store in an airtight container in the refrigerator.

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Moderate

More than 1 hour

Modern Australian

Cake

Dessert

Chocolate

Nut-free

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Serves 8

3 hours cook

Basil, lime and strawberry


cheesecake
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Fragrant basil and zesty lime turn this strawberry cheesecake into something
really rather special.

Ingredients
Basil, lime and strawberry cheesecake

cooking-oil spray

125 gscotch finger biscuits

75 gbutter, melted

3teaspoons powdered gelatine

1/4 cup(60 millilitres) hot water

375 gcream cheese, softened

1/2 cup(110 grams) caster sugar

1 tbspfinely grated lime rind

300 mlthickened cream

1/2 cup(125 millilitres) lime juice

2 tbspfinely chopped fresh basil

2 tbspfresh baby basil leaves

2 tbspwater

1/2 cup(160 grams) strawberry jam

1 tbsplime juice

8fresh basil leaves

250 gstrawberries, halved

Recipe by

Steps
Basil, lime and strawberry cheesecake
1. Spray a 20cm (8-inch) (base measurement) springform pan with oil (don't use
butter as this hardens in the fridge); line base with baking paper.
2. Process biscuits until fine. Add butter; process until combined. Press mixture
firmly over base of pan. Refrigerate 30 minutes.
3. Sprinkle gelatine over the hot water in a small heatproof jug; stand jug in a small
saucepan of simmering water, stir until gelatine dissolves. Cool.
4. In a medium bowl, beat cream cheese, sugar and rind with an electric mixer until
smooth. Add cream; beat until smooth. Add juice, the cooled gelatine mixture and
finely chopped basil; beat until combined. Pour filling over biscuit base. Cover;
refrigerate about 3 hours or overnight until set.
5. Make basil-infused strawberries.
6. Just before serving, top the cheesecake with strawberries and syrup; sprinkle
with basil leaves.

Basil-infused strawberries

1. In a small saucepan, stir the water, jam, juice and basil over low heat until jam
melts. Bring to the boil. Remove from heat; stir in strawberries. Cool; discard
basil.

Tips
The cheesecake can be made a day ahead; store, covered, in the fridge. Use the
bottom of a glass to firmly and evenly press the biscuit crumbs over the base of the pan.

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Moderate

More than 2 hours

Modern Australian

Cake

Cheese

Dessert

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Mango swirl cheesecake

White chocolate berry cheesecake

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