Showstopper Surprise Centred Desserts

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Directions

Chocolate Raspberry Melting Middle Pudding

 

  1.  Melt the white chocolate and cream together - don't worry if the mixture changes colour a bit, this entirely normal and indeed fine. Pour it into a small bowl lined with clingfilm and freeze it until solid.
  2. Preheat oven to 180°C & grease a big pudding tin/dish. Sprinkle cocoa on the sides (this helps stop it stick) and place a disk of baking paper on the bottom, for the same reason.
  3. Whisk together softened butter and sugar, then add the eggs in one at a time. Sift in the cocoa and the flour and then fold, along with the cooled molten chocolate. Fold in the raspberries.
  4. Spoon around 2/3 into the pudding basin and then quickly unwrap your frozen cream/choccy ball and place it in the middle - don't push down or it'll all come out of the top. Bad. Spoon the rest of the mixture on top and into the oven it goes - 1 hr and 15 mins, please.
  5. Get cracking on your sauce - simply heat the cream until almost simmering (hot) then pour over the chopped chocolate and gently stir it together. Choccy sauce!
  6. Take the pud out of the oven and leave it to sit around for 5 mins, then flip it onto a plate. Pour sauce over the top. Cut into it and watch its molten insides explode forth.

Chocolate Covered Twinkie Cake

 

  1. Preheat oven to 175ºC. Grease and flour a round tube baing ring.
  2. Whisk the flour, baking powder and salt together, set aside.
  3. Heat milk and butter and vanilla together for 1 minute until butter is melted.
  4. Whisk the egg whites until frothy then add the cream of tartar and gradually add half of the sugar and continue whisking until soft peaks are formed.
  5. In a large bowl, whisk the egg yolks with ¾ cup of sugar until very pale and fluffy. Add the egg whites and sift over the flours.  Mix on low speed to just combine.
  6. Pour the milk and butter mixture down the side of the bowl and fold to combine.
  7. Pour into the prepared tin and bake for 40 minutes or until a toothpick comes out clean.  Let sit for a few minutes in the pan to cool slightly before removing onto a wire rack to cool completely.
  8. Meanwhile, to make the filling, beat together the butter, confectioners’ sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
  9. Once the cake is cool, flip it onto the top.
  10. Using a melon baller or one-inch round cookie-cutter, scoop out 8 to 10 large holes around the bottom of the cake, making sure not to cut through the top. Pipe filling into holes and cover with a bit from the cutout. Then carefully invert cake onto a serving platter.
  11. Heat the cream until hot, pour over the finely chopped chocolate and let sit for 10 seconds before stirring from the middle out to melt completely.
  12. Pour the chocolate ganache over the cake so it drips down the sides.

Tropical Cheesecake Stuffed Chimney Cake

 

  1. Pour your flour, yeast, sugar and salt into a large mixing bowl and stir to combine. Make a well in the middle and add your milk, melted butter and egg yolks. Bring together until you have a rough dough.
  2. Turn your dough out onto a lightly floured surface and knead it for about 5 mins, until it is
  3. totally smooth and the same texture throughout. Place in a lightly oiled bowl and cover with cling film. Leave to prove for about 1 hour, or until doubled in size.
  4. Heat your oven to 180°/350°F.
  5. Meanwhile, rub your butter into your flour in a medium sized bowl until the mixture resembles breadcrumbs. Add your brown sugar and your coconut and keep rubbing together until the mixture clumps together.
  6. Place on a baking tray lined with parchment and bake for about 15 mins, until crisp and golden. Leave to cool.
  7. Wrap a rolling pin with foil and brush with melted butter.
  8. Roll your dough out into large thin rectangle and cut into thin strips. Wrap these strips around your rolling pin tightly to form a coil around it. Brush with melted butter and sprinkle with 30g sugar.
  9. Rest the ends of your rolling pin on a baking tray and grill on a medium-high heat for about 5 mins, turning frequently to ensure an even cook. Leave to cool.
  10. Place your cream cheese, icing sugar and mango puree in a large bowl. Whisk with electric beaters until the mixture is thick and luscious.
  11. In a separate bowl, whisk your double cream to stiff peaks. Fold the mixtures together until totally combined, then add your passionfruit seeds and ripple through the mixture.
  12. Combine your remaining sugar and desiccated coconut on a tray. Brush your chimney cake with corn syrup, then roll in your desiccated coconut and sugar mixture.
  13. Pipe your cheesecake mixture into the centre of your chimney cake and top with a handle of your crumble. Drizzle with a little caramel and serve!