Renowned West Australian chocolatier Sue Lewis has teamed up with fellow State Buildings resident and Perth chef Richard Dormer to create the ultimate Easter dessert.
Twice-baked chocolate cake
This cake is best made the day before eating to ensure the top layer sets in the fridge. Bunny bums, carrots and caramel are available to purchase in store at Sue Lewis Chocolatier.
Makes 1 x 8 inch (20.5cm) cake 240g chocolate (70 per cent is ideal, nothing below 60 per cent)
240g butter, cut into cubes
15g cocoa powder, plus extra for dusting
8g gluten-free cornflour
225g egg whites (approx. 7 large eggs), at room temperature
260g caster sugar
125g Egg yolks (approx. 7 large eggs), at room temperature
5g vanilla paste (optional)
Start by melting the chocolate and butter. Place both chocolate and butter in a bowl and place over a pot of just simmering water. Alternatively, melt in the microwave, taking care not to burn the chocolate. Once melted, stir together and leave to one side at room temperature.
Sieve the cocoa powder and cornflour and leave to one side. Either using a stand mixer or handheld whisk, whip the egg whites and 100g of the sugar until thick and glossy. Once whipped to meringue consistency, place to one side. Whip the egg yolks and remaining 160g sugar until thick and glossy. Take the whipped egg yolks and mix them into the chocolate and butter in three additions. Once the yolks have been mixed through, fold through the whipped egg whites until fully incorporated. Add the sieved cornflour and cocoa powder into the mix and stir through. Using baking paper, line the inside of a 20.5cm cake tin or ring. Divide the batter in two and pour one half into the tin. Place the remaining half in the fridge. Bake for 40-45 mins, until a skewer comes out clean.
Remove from oven and leave to cool. Don’t worry if the crust layer breaks up. Reduce the temperature of the oven to 160C. Once the cooked cake has cooled slightly, (about 20 minutes at room temperature), take the remaining batter from the fridge and spread it on top. Place back in the oven for 18-20 minutes. The centre will still be wobbly and the crust will just begin to form. Remove from the oven and leave to cool to room temp. Place in the fridge to set overnight in the cake tin. Remove the cake from tin. Dust generously with cocoa powder and use hot knife to cut into slices. Top with assorted Easter eggs and serve with warm salted caramel sauce.
Salted caramel sauce
200g unsalted butter
200g soft brown sugar
200ml whipping cream
20g milk chocolate
1 tsp salt flakes
In a deep heavy-based saucepan, melt the butter over a medium heat. Add the sugar and whisk well. Turn the heat up and bring the mixture to a bubble. Allow to bubble for 3 minutes, giving it an occasional whisk (don’t worry if the mixture separates; it will come back together in the end). Turn the pan off the heat and add half the cream to stop the cooking then whisk (be careful it will splatter). Add the remaining cream and whisk. Add the salt and chocolate and keep whisking until emulsified.