Margaret Fulton's Chocolate Cake

Sometimes simple is best. That's exactly what I had in mind when I bookmarked this recipe published in an issue of the Sydney Morning Herald in October last year. And if you're going to try a basic chocolate cake recipe, you can't go wrong with a Margaret Fulton recipe.

For my readers outside of Australia, allow me to tell you a little about this special little lady...

Photo from taste.com.au

Margaret Fulton is a highly respected individual in the Australian food community. She is widely considered the matriarch of Australian cookery. Why? Not only has she published more than 25 cookbooks that find homes on the bookshelves of thousands of Australians, but Margaret has also played a pivotal role in changing the way Australians eat. Out with the bland meat and three veg, and in with international flavours, creativity and flair! At 87 years of age, she's still going strong and inspiring a whole new generation of food lovers... including me :)

So when someone like Margaret Fulton writes that a chocolate cake recipe is a must in your repertoire, you sit up straight and pay attention! It was her words that convinced me this was a "must try" - in Margaret's words:

If I had to choose only one chocolate cake recipe to carry me through life, this would have to be it. It is just as a chocolate cake should be — not the fudgy, flourless kind that everyone loves for dessert but the perfect cake to slice into wedges for afternoon teas and picnics.

This recipe makes two cakes - one for now, and one you can freeze for later; or one for you and one for a friend/neighbour/colleague :)

Sour cream chocolate cake
Recipe by Margaret Fulton (slightly reworded by me to make it a little easier for you to follow)

Ingredients

4 tbsp flaked almonds
1 cup boiling water
125g dark chocolate, chopped
1 tsp bicarbonate of soda
250g unsalted butter
1 ½ cups castor sugar
3 large eggs, separated
1 tsp vanilla extract
2 ½ cups plain flour
A pinch of salt
1 tsp baking powder
2/3 cup light sour cream

Method

1. Preheat the oven to 180 degrees celcius. Generously butter a three-litre fluted bundt tin or two 20-centimetre round tins. Sprinkle with the flaked almonds (this step is optional), pressing them well into the butter to coat the base and sides of the tin.
Note: I actually got this wrong and sprinkled the almonds on top of the cake before baking, but I don't think it really matters...

2. Put the boiling water, chocolate and bicarbonate of soda in a large bowl and stir until the chocolate is melted and smooth. Leave to cool. This bowl will end up as your final mixing bowl, so make sure it is large enough for two cakes worth of batter.

3. Cream the vanilla extract, butter and sugar until light and fluffy, then add the egg yolks one at a time, beating after each addition.

4. Using a strong whisk, add the cream/sugar mixture to the the chocolate mixture a little at a time.

5. Sift the flour, salt and baking powder and fold in alternately with the sour cream, mixing lightly until just combined.

6. Beat the egg whites until stiff and fold into the mixture with a large metal spoon.

7. Turn gently into the prepared tin(s) and bake for 1 hour-1 ¼ hours for a large cake, 45 minutes for smaller cakes, or until cooked when tested with a skewer. Leave for a minute, then turn out and cool on a wire rack.

So the verdict on this recipe? Not a bad chocolate cake, but I think I prefer something a little sweeter and 'gooier' for a chocolate cake. Saying that though, this is perhaps an ideal recipe for those looking for something earthy and not-too-sweet in a cake. It's straightforward to make and easy to slice and transport too which is good...

Tell me, dear readers, who inspires you in the kitchen?

Ladybird x

Pavlova with cream & macerated berries

Until very recently, I was adamant I would *hate* pavlova for the rest of my life. I resigned to the fact that I'd be ridiculed by my fellow Australians and would probably be told how
"unaustralian" I am :P  I just couldn't stand the excessive sweetness and the claggy insides of purchased pavlovas whether they be from supermarkets or restaurants.

But what was I thinking?! That was before I experienced homemade pavlova. I was inspired to try making my own after watching the Donnay Hay challenge early on in Masterchef this season.

The great ballerina - Anna Pavlova.

Beautiful and delicate, just like the dessert named after her.

Ingredients

150 ml eggwhite (approximately 4 eggs)

1 c caster sugar, plus extra for the berries

2 tbsp cornflour (sifted)

2 tsp white vinegar

1 cup pure cream

200- 250 g mixed frozen berries (I used Creative Gourmet)

1 tsp icing sugar

Method

1. Preheat the oven to 150 degrees celcuis and prepare a baking tray lined with baking paper. Place an 18cm round baking tin on the dull side of the baking paper and draw a circle around it. Then flip it over with the shiny side up, and sprinkle a very fine amount of extra cornflour over the paper.

2. Place the eggwhites in a bowl and whisk to stiff peaks using an electric mixer.

3. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

4. Add the cornflour and vinegar and whisk until just combined.

5. Turn the mixture out onto the prepared tray and shape into a round using the marked circle as a guide.

6. Reduce the oven to 120 degree celcius and bake the pavlova for 1 hour 20 minutes.

7. Switch the oven off and allow the pavlova to cool completely.

8. Whisk the cream with a teaspoon of icing sugar until soft peaks form.

9. To prepare the berry mixture, combined the frozen berries and 2 teaspoons caster sugar in a small saucepan over very low heat and allow to soften slightly. This only takes a few minutes and ensures the sugar dissolves, and that the berries are not too tart on the palate. This process should not cook the berries, in fact, they should still be cold. Berries vary in tartness, so do taste and add a little more sugar if desired.

10. Sliding a large knife under the pavlova to ensure it is separated from the baking sheet, carefully transfer to your serving plate. Dress the cooled pavolva with cream and berries. Serve immediately and enjoy!

Messy goodness

Tips

- Make sure your eggs are at room temperature before you start.

- Add the sugar gradually by sprinkling teaspoonfuls of the sugar into the meringue. This should take about 10 minutes, so be patient...

The scene of the crime

The thing I enjoy about making pavlova is that it is a labour of love. You need to take care and patience to ensure you achieve the crisp shell and marshmallow-like interior, but it doesn't have to look perfect. As you can see, mine became rather messy... but I can guarantee you, there were no complaints! It was delicious :)

So tell me, readers, was there ever a dish that you disliked until you made it yourself?

Ladybird x

Australia Day Cupcakes

There is no doubt that the lamington is an Australian icon. Among other things, the beloved 'lamo' is an favourite food item on Australia Day. So how can a classic be improved upon?.. Turn it into a cupcake of course!

Here is my original Australia Day Cupcake recipe...

Cupcakes (makes 8)
125g unsalted butter
125g caster sugar
2 eggs
125g self raising flour
1 tbsp hot water
 
1. Preheat oven to 180 degrees celcius and put 8 liners in a muffin/cupcake tray.
2. Cream butter and sugar until light and fluffy.
2. Beat in the eggs, one at a time, adding a tablespoon of the flour with the second egg.
3. Mix in flour and water until just combined - don't overmix.
4. Divide the mixture among the 8 cupcake liners and cook for around 12-15 minutes, but keep an eye on them. Cupcakes should be golden and springy, do a skewer test to check they are cooked.
5. Remove from oven and allow to sit 5 minutes before transferring to a wire rack to cool completely.

In the meantime, start preparing the Chocolate Dipping Sauce to coat the cupcakes. Here is what you'll need:
150g icing sugar
20g cocoa powder
2 tbsp hot water
2 tbsp milk
dessicated coconut

1. Combine icing sugar and cocoa powder (no need to sift).
2. With a fork, gradually mix in water and milk until the sauce reaches a smooth consistency.
3. Pour a generous amount of coconut onto a large plate ready for coating the cupcakes.

Now for the fun part - Coating and decorating!
1. Peel the paper liners away from the cupcakes and set the cupcakes aside for dipping and coating.
2. Coat the cupcakes in the chocolate sauce using forks to help you turn them. Allow excess sauce to run off.

3. Transfer cupcake to plate of coconut and turn to coat using clean forks. Carefully set aside.
4. Repeat process for remaining cupcakes, then top with whipped cream and glace cherries.

The spongy cake soaked up the chocolate sauce beautifully, keeping the cupcakes delectably moist. I was delighted with how these turned out, and Mr Ladybird enjoyed them too, proudly declaring that henceforth I should make these cupcakes every Australia Day!

 So tell me readers, do you have any special Australia Day recipes? I'd love to hear about them :)


Happy Australia Day!

Ladybird x