Bringing real baking into your home with deliciously simple recipes.
Prep 25minBake 30-35minMakes 12
Drizzled with an oozing chocolate ganache, these cupcakes are wickedly rich (but light in texture) and have a surprise of intense raspberry tartness hidden right in the middle! Don't worry, you haven't done anything wrong – these cupcakes are meant to have a hole in the centre... Because the mixture is flourless, the raspberry jam sinks during baking creating a crater of sorts, giving them their name.
180g good-quality dark chocolate (45% or 70% cocoa), chopped (see Baker's Tips) 125g butter, cubed 60ml (1/4 cup) water 220g (1 cup) brown sugar, plus 2 tablespoons extra 85g (3/4 cup) hazelnut meal 25g (1/4 cup) desiccated coconut 3 eggs, at room temperature, separated 85g (1/4 cup) raspberry jam
Chocolate ganache 180g good-quality dark chocolate (45% cocoa), finely chopped 60ml (1/4 cup) pure (pouring) cream
Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole 80ml (⅓ cup) muffin tin with paper cases.
Combine the chocolate, butter and water in a medium saucepan and stir over a low heat until melted and smooth. Remove from heat, add the sugar, hazelnut meal, coconut and egg yolks and stir well with a wooden spoon until well combined and any lumps have broken up. Transfer the mixture to a large bowl.
Place the egg whites in a clean, dry medium bowl and use electric beaters with a whisk attachment to whisk until soft peaks form. Add the extra 2 tablespoons of brown sugar and whisk until thick and glossy. Add a large spoonful of egg white mixture to the chocolate mixture and use a large metal spoon or spatula to fold in – this will ‘loosen’ the mixture. Add the remaining egg white mixture and fold in until just combined.
Divide the mixture among the prepared muffin holes. Place a teaspoon of raspberry jam in the centre of each cupcake and press down gently until the jam is in line with the top the cupcake mixture. Bake in preheated oven for 30-35 minutes or until the top of the cupcakes feels set and crumbs cling to a skewer inserted into the side of a cupcake. Remove the cupcakes from the oven, and stand in the tray for at least 5 minutes before transferring to place a wire rack and cool completely.
To make the Chocolate Ganache, place the chocolate in a heatproof bowl. Place the cream in a small saucepan and heat over medium heat, stirring occasionally, until the cream almost comes to a simmer. Pour the hot cream over the chocolate and set aside to stand for 3 minutes. Stir the chocolate and cream mixture until the chocolate melts and the mixture is smooth. Set aside, stirring occaiosnally until thickened to a thick pouring consistency (see Baker's Tips).
Drizzle a generous spoonful of ganache on the tops of the cupcakes around the hole in the centre, allowing it to dribble over the sides and down into the hole. Set aside for about 30 minutes or until the ganache sets before serving.
Using 70% cocoa chocolate in the cupcakes will give them a more intense chocolate flavour.
The ganache will take between 15 minutes and about 11/2 hours to reach the right consistency for drizzling depending on the weather. If it is a really hot day you can put the ganache in the fridge to help it thicken - just make sure you stir it often so lumps don't form.
These cupcakes will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.
This dairy-free, flourless number is the Jewish Passover dessert of choice.
75g(⅔ cup) cocoa powder, sifted 165ml(⅔ cup) boiling water 200gpecans, toasted 1 teaspoongluten-free baking powder 4eggs, at room temperature 220g(1 cup) raw caster sugar 200mllight olive oil, plus extra to grease 1½ teaspoonsnatural vanilla essence or extract
Dairy-free ganache 185gdairy-free dark chocolate, chopped 60gdairy-free spread
Preheat oven to 170°C (150°C fan-forced). Grease a 22cm springform tin with extra oil and line the base with non-stick baking paper.
Place the cocoa in a medium bowl and gradually stir in the boiling water until smooth. Set aside to cool.
Process the pecans in a food processor until finely ground. Transfer to a medium bowl and stir through the baking powder until evenly combined.
Use an electric mixer with a whisk attachment to whisk the eggs, sugar, oil and vanilla on high speed for about 5 minutes or until thick and pale. Add the cocoa mixture and whisk until just combined. Add the pecan mixture and stir until just combined.
Pour the mixture into the prepared tin and bake in preheated oven for 40 minutes or until wet crumbs cling to a skewer inserted into the centre. Cool the cake in the tin sitting on a wire rack.
To make the dairy-free ganache, combine the chocolate and dairy-free spread in a medium heatproof bowl over a saucepan of barley simmering water (make sure the waster doesn’t touch the bottom of the bowl). Stir occasionally until the chocolate melts and the mixture is smooth. Remove the bowl form the saucepan and set aside for 10 minutes, stirring occasionally, until the ganache thickens to a thick spreadable consistency.
Remove the cake from the tin and place on serving plate. Spoon the ganache over the cake and use the back of a spoon to spread. Set the cake aside for 30 minutes or until the ganache sets. Serve in wedges.
This cake will keep in an airtight container at room temperature for up to 1 week.
The secret to a silky smooth baked custard is the balance of eggs to milk and cream and gentle baking. This velvety one is teamed with macerated prunes for a memorable dessert.
Baked custard 500ml (2 cups) milk 500ml (2 cups) pouring cream 1 vanilla bean, split lengthways and seeds scraped 5 eggs, at room temperature 110g (½ cup) caster sugar
Macerated prunes 250ml (1 cup) port 400g prunes, pitted and halved
To make the macerated prunes, heat the port in a small saucepan over medium heat until hot but not simmering. Pour over the prunes in a heatproof bowl, cover and set aside to macerate for 1 day.
Preheat oven to 160°C (140°C fan-forced). Brush a shallow 2-litre (8-cup) ovenproof dish with the melted butter to lightly grease and place in a large roasting pan or ovenproof dish.
Combine the milk, cream and vanilla bean and seeds in a medium saucepan and heat over low heat until almost simmering. Use a balloon whisk to whisk the eggs and sugar until well combined. Gradually whisk in the hot milk mixture. Strain the custard into a large jug and then pour into the greased dish. Add enough boiling water to the roasting pan to reach halfway up the sides of the dish.
Bake in preheated oven for 40-50 minutes (see Baker’s tips) or until set on top but the custard still wobbles slightly when the dish is shaken gently. Remove from the oven and transfer to a wire rack to cool for 30 minutes. Place the custard in the fridge for 1-2 hours or until cooled completely.
Serve the custard in spoonfuls accompanied by the macerated prunes with some of the port.
The baking time will depend on the depth of your dish – the deeper the dish the longer the baking time will be. Always check your custard after 40 minutes though and return to the oven for another 5-10 minutes if it’s not ready.
This custard will keep covered in the fridge for up to 2 days. Stand at room temperature for 30 minutes before serving.
This traditional English pudding is quintessential nursery food – nurturing, soul-warming and economical. Feel free to replace the mixed berry jam with raspberry, plum or strawberry to ensure the sweet but subtle middle layer suits your tastes.
500ml (2 cups) milk 55g (¼ cup) caster sugar 30g butter, diced Finely grated zest of 1 lemon 5 egg yolks 2½ teaspoons natural vanilla essence or extract 150g (2½ cups, lightly packed) fresh white breadcrumbs 85g (¼ cup) mixed berry jam (see Baker’s Tips) 1 tablespoon icing sugar, to dust
3 egg whites Pinch of salt 110g (½ cup) caster sugar 1 teaspoon natural vanilla extract or essence
Put the milk, sugar, butter and lemon zest in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts. Use a balloon whisk to whisk the egg yolks in a medium heatproof bowl until smooth. Gradually add the warm milk mixture, whisking constantly until well combined. Stir in the vanilla and breadcrumbs.
Pour the custard mixture into a shallow 1-litre (4-cup) ovenproof dish. Set aside for 15 minutes for the bread to soak up some of the custard.
Preheat oven to 170ºC (150ºC fan-forced).
Place the ovenproof dish into a roasting pan or larger ovenproof dish. Add enough boiling water to the roasting pan or larger ovenproof dish to reach halfway up the sides of the dish with the custard mixture to create a water bath or bain-marie. Bake in preheated oven for 20-25 minutes or until the custard has almost set but still wobbles slightly when touched on the top. Remove from the oven and remove the custard dish to a wire rack. Set aside for 20 minutes or until cooled slightly (stop here if pre-preparing your pudding, see Baker's Tips).
Increase the oven temperature to 190ºC (170ºC fan-forced).
To make the meringue, use an electric mixer with a whisk attachment to whisk the egg whites and salt until soft peaks form. With the motor running, gradually add the sugar, a spoonful at a time, and whisk until the sugar has dissolved completely and the mixture is thick and glossy. Whisk in the vanilla.
Carefully spread the jam over the top of the custard (see Baker's Tips). Spread the meringue mixture over the jam to cover, swirling as desired.
Bake in preheated oven for 10 minutes or until the meringue is lightly golden (see Baker’s tips). Serve immediately.
If your jam is a little thick you can warm it in a small saucepan over a low heat, stirring often, until runny, to make it easier to spread.
You can cover the bottom of the roasting pan or larger ovenproof dish with a folded tea towel to stop the dish with the custard sliding around when transferring it to and from the oven.
You can make this pudding up to the end of step 4 (note in method) up to 2 days before serving. Stand the puddings at room temperature for 30 minutes before continuing with the recipe.
You can caramelise the meringue topping with a blowtorch instead of baking it a second time for a more ‘dramatic’ effect if you wish.