Firstly, two foodblog posts you should read, polar opposites yet both incredibly awesome.
1) Becasse Chef's Table from Grab Your Fork
Class. This is what separates the men from the boys.
http://grabyourfork.blogspot.com/2011/07/becasse-chefs-table-sydney.html
2) The Stoner Degustation from Yo Levins
I only recently heard about this guy, but I mean, wow. Perhaps the very definition of awesome.
http://yolevins.com/post/2492239247/half-baked-the-stoner-degustation
And that's why I love Sydney.
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Dark chocolate + cream + butter + sugar + eggs must taste good right? Here's a recipe I found on the BBC Food website for Mississippi mud pie. I made a few changes here and there, like replacing bourbon biscuits with digestives (supermarket only had bourbon creams). Plus I completely ran out of time making this, so I slightly underbaked it and didn't have time to let it cool, which resulted in a warm gooey cake. Still good though.
Procedure:
1. Start by crushing the digestive biscuits into fine crumbs (easy to do in a plastic food bag). Melt butter and mix into biscuit crumbs. Press into base of a 23cm springform tin. Chill in the fridge for a few minutes.
2. For cake filling, melt dark chocolate and butter together (microwave works great). Meanwhile, whip together eggs and sugar until thick and creamy. Fold cream and melted chocolate/butter into beaten egg mixture.
3. Pour chocolate mixture into biscuit base and bake in a preheated oven for 40-50 min at 180 deg C, or until set.
4. Let the baked cake cool (actually I didn't have time...). In the meantime, combine all the fudge ingredients in a saucepan over medium heat until melted and smooth. Let cool for 5 min and pour over the cake.
5. Stud with fresh raspberries. Chill in the fridge for a couple of hours. (again, I didn't have time)
1) Becasse Chef's Table from Grab Your Fork
Class. This is what separates the men from the boys.
http://grabyourfork.blogspot.com/2011/07/becasse-chefs-table-sydney.html
2) The Stoner Degustation from Yo Levins
I only recently heard about this guy, but I mean, wow. Perhaps the very definition of awesome.
http://yolevins.com/post/2492239247/half-baked-the-stoner-degustation
And that's why I love Sydney.
---
Dark chocolate + cream + butter + sugar + eggs must taste good right? Here's a recipe I found on the BBC Food website for Mississippi mud pie. I made a few changes here and there, like replacing bourbon biscuits with digestives (supermarket only had bourbon creams). Plus I completely ran out of time making this, so I slightly underbaked it and didn't have time to let it cool, which resulted in a warm gooey cake. Still good though.
| Cake Filling: | Fudge Topping: | Base: |
| 85g dark chocolate (70%) 85g butter 85g sugar 100mL double cream 2 eggs | 150g dark chocolate (70%) 150mL double cream 175g icing sugar, sieved 3 tbsp honey/golden syrup | 300g digestives 150g butter |
Procedure:
1. Start by crushing the digestive biscuits into fine crumbs (easy to do in a plastic food bag). Melt butter and mix into biscuit crumbs. Press into base of a 23cm springform tin. Chill in the fridge for a few minutes.
2. For cake filling, melt dark chocolate and butter together (microwave works great). Meanwhile, whip together eggs and sugar until thick and creamy. Fold cream and melted chocolate/butter into beaten egg mixture.
3. Pour chocolate mixture into biscuit base and bake in a preheated oven for 40-50 min at 180 deg C, or until set.
4. Let the baked cake cool (actually I didn't have time...). In the meantime, combine all the fudge ingredients in a saucepan over medium heat until melted and smooth. Let cool for 5 min and pour over the cake.
5. Stud with fresh raspberries. Chill in the fridge for a couple of hours. (again, I didn't have time)
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