United States of Deliciousness...

Well, that's it from me for a while.

I'm heading off to the US in a couple of days for a loooong holiday. RV-ing around the West Coast in the US summer! Can't wait.

Thanks for everyone's support and willingness to try my recipes.

I'll be back in a couple of months to continue Deliciousness is...

Thanks :)

Miss Delicious xo

Things that make you go MMM...

CHOCOLATE FLOURLESS CUPCAKES

Cupcakes:
175g butter
225g dark cooking chocolate
1 1/4 cup castor sugar
3/4 cup almond meal
1 cup cocoa
5 eggs
1 tsp vanilla extract

Ganache Icing:
250g dark cooking chocolate
1/3 cup cream


1. Combine butter, chocolate and sugar in a saucepan over low heat. Mix continuously until melted and smooth.

2. Sift almond meal and cocoa into a bowl. Add the chocolate mix and beat until combined.

3. Add 2 eggs at a time, beating after each addition until the mixture is well combined. Add vanilla extract and beat again.

4. Spoon mixture into cases, filling each about 3/4 full.

5. Bake for 30 minutes in a 140degree oven.

Ganache: Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until combined and smooth. Set aside to cool - taste occasionally to ensure you've got the right colour, flavour, consistency etc...


**Notes
- This is NOT my recipe, it was taken from a specialty cupcake book that I can't remember the name of!
- This recipe makes about 25 - 30 small cupcakes.
- Don't overbeat when adding the eggs or too much air will be incorporated and the cupcakes may crack during baking.
- I find that 30 mins in a 140degree oven isn't enough. Check your cupcakes after 30 minutes and see if they need longer. Hint: They will :)
- Use ganache as icing. The quantities I provided are probably too much, but I'm sure the leftover ganache will find a home...

When life hands you lemons...

Lemon Cheesecake

Base

125g arrowroot biscuits, crushed

80g butter melted

Filling

250g cream cheese, at room temp, chopped

395g can condensed milk

1/4 cup lemon juice

2 tsp finely grated lemon rind

Topping

2 eggs, separated

1/2 cup caster sugar

1. Preheat oven to 180degrees. Combine the biscuits and butter and press into the base and halfway up the sides of a 20cm springform tin.  Refrigerate for 20 minutes.

2. Beat cream cheese until smooth.  Add the condensed milk, lemon juice, rind and egg yolks. Beat until combined.  Pour into the chilled base.

3. Bake for 30 minutes, until just firm. Cool to room temperature.

4. Beat the egg whites until stiff peaks form, then gradually add half the sugar, beating well after each addition.  Fold in the rest of the sugar.  Spread over the filling, and bake for 5 minutes to lightly brown the meringue.

**Notes

- Original recipe by Merle Parrish

- This version by the talented Jess Smith. Thank-you for the recipe and for making the cake you see in the photo :)

- Don't cut too big a slice - although it is very light, it is quite rich. Delicious!