RECIPES
CREAMY CHOCOLATE GANACHE
INGREDIENTS
200g dark chocolate, chopped ¾ cup thickened cream
METHOD
1.Combine chocolate and cream in a small heat proof bowl, place over a small saucepan of simmering water, and stir until smooth. Allow to cool until thick enough to spread.
2.Spread cake, top and sides, with a thin layer of glaze, then quickly pour remaining glaze evenly over top of cake. Allow glaze to set at room temperature before serving.
GLACE ICING
INGREDIENTS
1½ cups icing sugar
2 teaspoons butter, softened
METHOD
1.Place icing sugar in a small heat proof bowl, stir in butter and enough milk to make a firm paste.
2.Place the bowl over a small saucepan of simmering water, and stir until icing is smooth, do not overheat.
RICH SHORTCRUST PASTRY
INGREDIENTS
180g butter, chopped 2¼ cups/340g plain flour
1½ teaspoons baking powder ¼ teaspoon salt
2 tablespoons lemon juice
1 egg yolk, lightly beaten Extra flour, for kneading
METHOD
1.Assemble mixer using scraper beater.
2.Using Creaming/Beating setting, beat butter until light and creamy, about 2 minutes.
3.Using Folding/Kneading setting, add flour, baking powder and salt, mix until well combined, about 30 to 40 seconds.
4.Gradually add lemon juice and egg yolk, mix until mixture forms a slightly crumbly dough, about 20 seconds. Do not overmix.
5.Turn dough onto lightly flour dusted board and knead lightly to form a smooth ball. Wrap dough in plastic wrap and refrigerate for 20 minutes before using.
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