BISCUITS
An irresistibly rich sandwich biscuit - crips, melt-in-the-mouth, with an oozy filling
250g butter
100g castor sugar
100g good quality cocoa, sifted
100g dark chocolate, melted
1/2 cup cream
###Makes about 15
Preheat the oven to 200 degree celcius.
Cream the butter and sugar together until light and fluffy.
Add vanilla extract, then the flour and cocoa, beat well until the flour is blended in.
Roll out the dough and cut out rounds or squares using a plain or fluted biscuit cutter.
Place the biscuits on a greased baking sheet.
Bake for 6 - 8 minutes, until crisp and the sides are slightly darker.
Cool on a cake rack.
Mix chocoloate and cream and us to sandwhich biscuits together, 2 by 2.
SPICY TORTILLA SOUP
An uncomplicated soup, with an intense tomato flavour and a fantastic colour
3 tbsp butter
1 onion, chopped
2 garlic cloves, crushed
2 cups dry white wine
10 very ripe tomatoes, diced
2 cups coriander, chopped
2 tsp cayenne
salt and freshly gound black pepper
TOPPING
oil, for frying
2 tortillas
2 red chillies, chopped
2 avos, diced
2 cups mature white cheddar cheese, grated
fresh coriander, to garnish
3 limes, halved
###Serves 6
Place butter in a saucepan and melt, over medium heat.
Sweat the onion and garlic for 5 minutes, or until softened and transparent
Sweat the onion and garlic for 5 minutes, or until softened and transparent
Turn up the hear, add the wine and bring to the boil.
Turn down the heat, then add the tomatoes and cook for about 20 minutes or untill, mushy, stirring occasionally.
Puree the soup until smooth.
Add the coriander and cayenne and season to taste.
Heat the oil in the frying pan.
Cut the tortillas into strips and fry them until golden and crisp.
Drain on paper towels.
Dish up the soup and top with tortilla chips, chilli, avocado and chips
Garnish with coriander and squeeze half a lime over each serving
GATEAU
This cake has a delightfully gooey centre
300g butter, softened
200g castor sugar
1 tsp vanilla extract
3 eggs
350g ground almonds
60g corn flour
300g 70% dark chocolate, melted
3/5 cup cream
###Serves 6
Preheat the oven to 180 degrees Celcius.
Grease a 23cm loose-bottomed spring-form pan
Cream the butter and sugar together
Mix the vanilla in
Beat in the eggs, one at a time
Fold in the ground alomds and cornflour, then melted chocolate, and mix until well-combined
Pour into baking tin and bake for 50 minutes
Cool on a rack
Remove from the tin and place on a cake plate
Mix the melted chocolate and cream together and spread over.
Decorate with roses dipped in chocolate (whole rose bud covered)
Cook's note: to make chocolate-dipped roses, clean roses and dip them into melted and cooled chocolate. Chill on a silicone mat or on greased baking paper until set
FAIRLADY MARCH 2005
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