This year's graduating class of 2012 informed me that their teacher's most favourite food of all time was Tim Tams. I hastily helped them create a birthday card along this theme and then quickly scurried away to bake for her the perfect cake which I had seen online. A most magnificent looking beast of a Tim Tam. Thankyou, from the bottom of my hips, to the inspiring ladies at Raspberri Cupcakes.
To the uninitiated of you, the Tim Tam is a coupling of sweet (some say sickly sweet) chocolate biscuits, sandwiched together with a dense, chocolate butter cream. This marriage of delectables is then finally dunked in a dark chocolate icing.
|It was presented to her with the "bite" taken out.|
This adds to the authenticity of the cake.
You can see the tim tam effect.
The Titanic Tim Tam (my version of the cake) is two large chocolate brownies, held together tightly with a chocolate butter cream which is then drenched in a dark chocolate ganache.
|The "removed slice" was consumed by Tom Cakes.|
A Tim Tam connoisseur.
The chocolate butter cream recipe is the one used by the ladies at Raspberri Cupcakes - follow the link above to their website. The chocolate ganache is like any recipe made using dark chocolate and hot cream. Here now follows my recipe for chocolate brownies.
- 125g butter, chopped
- 200g soft brown sugar
- 125g dark chocolate, chopped
- 50g plain flour
- 35g cocoa
- 1/4 tsp baking powder
- 3 eggs, lightly beaten
- icing sugar, for dusting
- Preheat oven to 175c (160c fan-forced).
- Put butter, sugar and chopped chocolate in a bowl. Microwave on medium for 1 minute. Stir. Repeat.
- Sift flour, cocoa and baking powder over the chocolate mixture. Stir to combine.
- Add eggs and lightly combine.
- Pour into a 20x20cm lined tin. Bake 35 minutes.
- Remove and allow to cool on a rack.
- Slice off crusts when cool (using a serrated knife). Cut into squares. Dust with icing sugar.
- Add 1 cup chocolate chips/bits to dry mixture (try using a mixture of dark, milk, white and now caramel chips).
- Press 1 cup frozen raspberries into the brownie mixture just before putting it into the oven.
To make the Titanic Tim Tam
each part of the biscuit/cake uses 1.5 times the recipe.
These are then baked in 28 x 22cm tins.
One day I'll share with you the Blondie experience.