Naked Cakes by Lyndel Miller

Author:Lyndel Miller
Language: eng
Format: epub
Publisher: Allen & Unwin

Place all the ingredients in a heatproof bowl over a saucepan of just simmering water, making sure the base of the bowl doesn’t touch the water. Whisk continuously for 15 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat, cool slightly, then pour into sterilised jars, or cool and serve on a cake. Keeps in the refrigerator for up to 2 weeks.

Chocolate mousse

THIS IS BOUND TO BE A FAVOURITE AND WOULD BE GREAT ON A MERINGUE STACK DECORATED WITH BALSAMIC CHERRIES OR FRESH STRAWBERRIES.

MAKES ABOUT 725 G (1 LB 9 OZ/3 CUPS)

170 g (6 oz) dark chocolate (70% cocoa solids), chopped

115 g (4 oz) unsalted butter, chopped

3 eggs, separated

250 ml (9 fl oz/1 cup) thickened (whipping) cream

2 tablespoons caster (superfine) sugar

1 teaspoon vanilla bean paste or natural vanilla extract

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