CHEATER’S SALTED CARAMEL BROWNIES
200g unsalted butter, some extra for greasing
100g dark chocolate
100g milk chocolate
1 can (397g) condensed milk
1 tsp flaky sea salt, also a little extra for the top
200g cane sugar
50g cocoa powder
For salted caramel sauce —
Place the condensed milk can inside a deep saucepan and fill it with water so that the entire can is covered. Place over low heat and let it stay for 4 hours, checking in hourly and refilling the water as it evaporates.
Remove after the timer goes off and leave to cool. Once cooled, use a can opener to open up your ready caramel sauce! In a small bowl, mix 175g of the caramel with 1 tsp sea salt – it will loosen up and create your salted caramel sauce.
For the brownies —
Heat oven to 180° C. Grease and line your desired brownie tin with baking parchment.
Melt unsalted butter in a medium pan, break in both the chocolates and remove the pan from the heat and wait for the cubes to melt.
Put the rest of the caramel in a large bowl with cane sugar and eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
In another bowl, combine the flour, cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in five thick, evenly spaced stripes.
Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top. Sprinkle with a little more sea salt, then bake for 25-30 minutes, or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
Let it cool completely in the tin, then cut into squares.
MALT CHOCOLATE CAKE
For the cake —
400g granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
250ml whole milk
125ml vegetable oil
2 tsp vanilla
For the filling —
510g unsalted butter, room temperature
500g icing sugar
½ cup Milo
80ml double cream/whipping cream
2 tsp vanilla extract
Pinch of salt
60ml sour cream
For the finishing —
434g unsalted butter, room temperature
7 cups powdered sugar
½ tsp salt, 45g heavy cream
1 tbsp vanilla extract
265g milk chocolate
For the cake —
Preheat your oven to 180°C, butter, and line three 6-inch cake pans with parchment paper.
Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl, mix eggs, milk, oil and vanilla essence. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated.
Divide evenly among 3 pans and bake in the preheated oven for 25 minutes, or until a toothpick comes out clean when used to pierce the centre of the cake.
Cool in the pans for 10 minutes, then remove cakes and cool completely on a wire rack.
For the filling —
Combine all ingredients except melted chocolate in a food processor and pulse until well combined. Take the lid off and check to make sure the ingredients at the bottom are well incorporated, use a spatula to mix them in if necessary.
Add melted chocolate and pulse a few more times until the frosting is creamy and spreadable.
Use immediately to fill the layers and cover the cake.
For the finishing —
Beat the butter on medium speed for 30 seconds with a paddle attachment until smooth. Mix in the vanilla and salt on a low speed.
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more icing sugar.
If you plan to colour the buttercream, add in the gel food colouring once the frosting is fully made, and beat on low until it reaches the desired colour.
Serving: Makes 16
1½ cup minced beef, 2 tsp garlic paste
2 tsp ginger paste
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder
½ cup chopped onion
½ tsp garam masala
Salt to taste
1 small boiled potato, mashed
1 tbsp mustard oil
2 tsp tomato ketchup
2 tbsp Naga/Bombay chilli pickle
1 tbsp roasted spice blend (1 tbsp coriander seeds, 1 tbsp cumin seeds, ¼ tsp fenugreek seeds, ½ tsp carom seeds, 1 tsp fennel seeds, 2 -3 small bay leaves, 4-5 dry red chillies)
In a small bowl, take the minced meat with garlic paste, ginger paste, red chilli powder, cumin powder, coriander powder, salt and garam masala. Leave to marinate for half an hour.
Roast the spice blend on a hot pan for a few minutes. Remove and cool slightly and blitz.
Add mustard oil to a saucepan on medium heat, and cook the onions for 5-6 minutes until softened. Add the marinated meat, ketchup and the pickle, along with the roasted spice blend.
Season the mashed potato with some salt and add to the meat mixture on the pan and cook it out for a few minutes. Remove and cool.
Once cooled to room temperature, take handfuls of the mixture and shape into small kebab balls.
Lightly roll each kebab in whipped eggs and toss slightly in flour. Deep fry each for 3-4 minutes, flipping in between until brown. Serve immediately.
Photo: Sazzad Ibne Sayed
Food and Styling: Saria Saguaro