Chocolate Raspberry Melting Middle Pudding
- 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.
- 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.
- 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.
- 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.
- 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!
- 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
- Preheat oven to 175ºC. Grease and flour a round tube baing ring.
- Whisk the flour, baking powder and salt together, set aside.
- Heat milk and butter and vanilla together for 1 minute until butter is melted.
- 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.
- 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.
- Pour the milk and butter mixture down the side of the bowl and fold to combine.
- 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.
- Meanwhile, to make the filling, beat together the butter, confectioners’ sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
- Once the cake is cool, flip it onto the top.
- 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.
- 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.
- Pour the chocolate ganache over the cake so it drips down the sides.
Tropical Cheesecake Stuffed Chimney Cake
- 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.
- Turn your dough out onto a lightly floured surface and knead it for about 5 mins, until it is
- 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.
- Heat your oven to 180°/350°F.
- 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.
- Place on a baking tray lined with parchment and bake for about 15 mins, until crisp and golden. Leave to cool.
- Wrap a rolling pin with foil and brush with melted butter.
- 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.
- 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.
- Place your cream cheese, icing sugar and mango puree in a large bowl. Whisk with electric beaters until the mixture is thick and luscious.
- 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.
- 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.
- 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!