Cook This: 3 recipes from Chocolate Baking, including a lazy baked Alaska

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Step 2

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Put the chocolate in a small bowl and melt, using either a microwave or a bain-marie. Set aside for about 10 minutes until cool but still fluid. Place the chocolate and all of the remaining cheesecake ingredients in a large bowl and whisk until thick and holding soft peaks. Scrape atop the biscuit base and spread into an even layer.

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Step 3

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To make the compote, place 250 g (9 oz) of the blueberries, the sugar, lemon juice and tarragon in a saucepan, along with 50 mL (3 1/2 tablespoons) water, and bring to the boil over a medium heat. Once at a rolling boil, cook for 3-4 minutes until the fruit is starting to break down and the liquid is slightly reduced. In a small bowl, whisk together the cornstarch and 2 tablespoons of the liquid from the pan. Pour this slurry into the saucepan and cook, stirring constantly, for a further minute or until you have a jam-like consistency. Scrape the compote into a bowl, cover, and refrigerate until needed.

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Step 4

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When ready to serve, remove the compote from the refrigerator and stir through the remaining blueberries. Spoon atop the cheesecake, spreading over most of it, but leaving a small border around the edge.

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Step 5

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Kept refrigerated, the cheesecake will keep for up to 2 days.

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DINNER PARTY CAKE, A.K.A. DOUBLE-BAKED FLOURLESS CHOCOLATE CAKE

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“It’s incredibly chocolatey, and I really like to serve it with a nutmeg crème anglaise or custard, because nutmeg and chocolate are such a perfect pairing,” Edd Kimber says of his dinner party cake (a.k.a. double-baked flourless chocolate cake). Photo by Matthew Hague

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Serves: 8-10

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For the Flourless Chocolate Cake:
250 g (9 oz) dark chocolate (70-80 per cent cocoa solids)
250 g (9 oz) unsalted butter, diced
6 large eggs, separated
120 g (1/2 cup + 1 tbsp, packed) light brown sugar
120 g (1/2 cup + 2 tbsp) superfine sugar
1/4 tsp cream of tartar
1/4 tsp fine sea salt

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For the Nutmeg Crème Anglaise:
300 mL (1 1/4 cups) whipping cream
300 mL (1 1/4 cups) whole milk
1 whole nutmeg
6 large egg yolks
1 tsp vanilla bean paste
100 g (1/2 cup) superfine sugar

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To Serve:
Cocoa powder

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Step 1

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Preheat the oven to 180C/160C convection (350F). Lightly grease a 20 cm (8 in) round springform cake tin and line the base and sides with baking parchment.

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Step 2

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Melt the chocolate and butter in a bain-marie. Remove from the heat and set aside to cool slightly. Put the egg yolks and brown sugar in a large bowl set over a pan of simmering water and, using an electric hand mixer, whisk for 2-3 minutes or until the mixture is pale and thick. Remove the bowl from the heat, pour in the chocolate mixture and fold together to combine.

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Step 3

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Working quickly, wash the beaters of the mixer. Put the egg whites, superfine sugar, cream of tartar and salt in another large bowl and whisk until the meringue holds soft peaks. Fold a third of the meringue into the chocolate batter, then the remainder in two additions, folding gently until the mixture is streak-free.

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Step 4

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Pour half the batter into the prepared tin, spreading gently into an even layer. Bake for 25-30 minutes or until risen and domed on top. Remove and allow to cool for 10 minutes. During this time, the centre of the cake should cave in on itself a little. If it stays level, use a spoon to lightly compress the cake, creating a slight well. Scrape the remaining batter over the cake and gently spread into an even layer. Bake for 15 minutes. The top layer will remain very soft, but it will have formed a thin crust.

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Step 5

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Leave to cool to room temperature before transferring to the refrigerator and leaving for at least 6 hours, but preferably overnight.

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Step 6

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To make the crème anglaise, pour the cream and milk into a saucepan. Grate about a third of a single nutmeg into the pan, stir to combine, then bring the mixture to a simmer over a medium heat. Meanwhile, put the egg yolks, vanilla and sugar in a mixing bowl and whisk until pale. Pour over the cream mixture, whisking as you do so, to prevent the eggs from scrambling. Pour the custard back into the saucepan, place over a low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon. To ensure the custard is fully cooked, it needs to reach between 75 and 80C (167 and 176F). Pour the custard into a jug, cover with plastic wrap to prevent a skin from forming, and refrigerate until thoroughly chilled, at least 2 hours. You can also serve the custard warm, but I absolutely love it cold, so this is my preference.