SWEET CELEBRATION
“FOR A SPLASH OF RETRO FUN THAT EVERYONE WILL LOVE, TOP MARBLE CAKE WITH CHOCOLATE CRACKLE.”
@geodoes
EXCLUSIVE NEW VIDEO CONTENT
Watch our step-bystep video to get the perfect marbled cake. delicious.com.au/November
DARK CHOCOLATE & ALMOND S’MORES CAKE
SERVES 30
This can be made and chilled up to three days ahead, including the marshmallow. Begin this recipe at least 5 hours ahead. You will need a kitchen blowtorch.
500g dark (70%) chocolate, chopped
400g unsalted butter, chopped, softened
500g sour cream, at room temperature
1⅔ cup (250g) self-raising flour, sifted
2½ cups (250g) almond meal
100g cocoa powder, sifted
6 eggs, room temperature, lightly beaten
400g caster sugar
FUDGE GANACHE
6 cups (750g) milk chocolate chips
⅓ cup (100g) malt extract
2 x 395g cans sweetened condensed milk
BURNT MARSHMALLOW
4 egg whites
1 cup (220g) caster sugar
2 tbs powdered gelatine, soaked in ½ cup (125ml) cold water
2 tsp vanilla bean paste
Preheat oven to 160°C. Grease of a 37cm x 26cm x 5cm roasting tray and line with 2 large sheets of baking paper (to help you lift the cake out of the pan once baked).
Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir until melted and smooth. Remove from the heat, stir through 2 tsp salt flakes and allow to cool for 20 minutes.
Place remaining ingredients in a large bowl. Add cooled chocolate mixture. Using a large spatula, mix until smooth. Pour into
