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  • Better Homes and Gardens Australia

    THE BEST OF BISTRO

    Mar 05, 2020 6 minutes

    THE GOLD STANDARD IN COOKING

    “You can toss your golden spuds in rosemary salt and store in a sealed jar for two weeks!”
    “Want chicken that’s juicy with crisp skin? You need to brine and dry – it takes time but is it ever worth it!”

    CHOCOLATE FUDGE CAKE WITH CARAMELISED WHITE CHOCOLATE

    Preparation time 20 mins plus cooling time

    Cooking time 1 hour 20 mins

    Serve 8-10

    360g butter, plus extra, for greasing

    540g Callebaut 54.5% (or good quality) dark chocolate

    435g brown sugar

    45ml water

    7 free-range eggs, separated Dark cocoa powder and ice-cream, to serve

    CARAMELISED WHITE CHOCOLATE

    100g Callebaut (or good-quality) white chocolate buttons

    STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Lightly grease and line base and side of a 20cm springform tin (or 10 x 7.5cm cake rounds) with baking paper.

    STEP 2 Melt butter in a medium saucepan on low heat. Remove from heat. Add chocolate, stirring to melt. Bring sugar and water to the boil in a small saucepan on medium heat. Pour over chocolate mixture, stirring.

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