Four Christmas showstopper desserts from Graham Herterich, aka The Cupcake Bloke
![Four Christmas showstopper desserts from Graham Herterich, aka The Cupcake Bloke Four Christmas showstopper desserts from Graham Herterich, aka The Cupcake Bloke](/cms_media/module_img/7731/3865627_2_articlesmall_Chocolate_20stout_20cake_20with_20honeycomb_20whiskey_20frosting_BAKE_photographer_20credit_20Jo_20Murphy_1_.jpg)
Impress your guests with this chocolate stout cake with honeycomb whiskey. Pictures: Joanne Murphy
f you’ve ever had the good fortune to taste treats made by Graham Herterich, aka The Cupcake Bloke, you’ll know what a gifted baker he is. His love of traditional bakes and adventurous flavour combinations has turned baking on its head, and in the most delicious way. So, who better to inspire our Christmas dessert spread this year, than Graham, with these wow factor recipes from his inspiring cook book, Bake.
Coffee & Walnut Pavlova with Coffee-poached Pears
One of my mum's most popular desserts was (and still is) her pavlova. In memory of getting up early on Saturday mornings, ‘shaving’ kiwis and chopping fruit for the fillings, this one’s for you, Mum. Love you!
![Coffee & Walnut Pavlova with Coffee-poached Pears](https://www.irishexaminer.com/cms_media/module_img/7731/3865558_4_articlelarge_6564b192eb353.jpg)
Servings
8Preparation Time
15 minsCooking Time
60 minsTotal Time
1 hours 15 minsCourse
BakingIngredients
4 medium egg whites
220g caster sugar
½ tsp cornflour
½ tsp white wine vinegar
100g chopped walnuts, plus extra to decorate
For the coffee poached pears:
8 ripe but firm pears
750g caster sugar
750ml freshly brewed black coffee
1 tsp vanilla
1 star anise
For the coffee mascarpone cream:
500ml cream
2 tsp icing sugar
250g mascarpone cheese
2 tbsp coffee extract, Irel or Camp
Method
Preheat the oven to 110°C fan. Line two baking trays with non-stick baking paper. Draw a 20cm circle on each piece of paper with a pencil, then flip the paper over so that the outline is still visible – this way, the pencil markings won’t be transferred to the bottom of your pavlova.
In a spotlessly clean, dry bowl, whisk the egg whites until soft peaks form. While still whisking, gradually add the sugar and whisk until it becomes thick and glossy, then whisk in the cornflour and vinegar. Gently fold in the walnuts.
Divide the meringue between the two prepared baking trays, spreading it out neatly into the circle outline that you drew on the paper. Bake in the preheated oven for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven with the door slightly ajar.
Meanwhile, to prepare the poached pears, you’ll need a saucepan that’s big enough to hold the pears tightly standing upright. Peel the pears and cut a bit off the bottom of each pear so that they stand up nicely in the pan and on the pavlova.
Add the sugar, coffee, vanilla and star anise and bring to the boil, then reduce the heat and simmer gently for 10 minutes to allow the flavours to infuse before carefully adding the pears, standing them upright. Cover the pan and gently poach for about 30 minutes, until the pears are soft.
Remove the pan from the heat and allow to cool. The pears can be poached up to two days ahead and kept in the fridge in the cooking liquor.
To make the coffee mascarpone cream, whip the cream and icing sugar in a large bowl until soft peaks form. Put the mascarpone in a separate medium-sized bowl with the coffee essence and 2 tablespoons of the whipped cream and mix to loosen it slightly (this will make it easier to fold into the remaining softly whipped cream). Gently fold the mascarpone mixture into the whipped cream until thoroughly combined.
To assemble, place one of the pavlovas on a serving plate and spread with half of the coffee mascarpone cream. Place the second meringue on top and cover with the remaining cream and the coffee poached pears (left whole or cut into wedges). Scatter over some chopped walnuts to decorate.
Bake: Traditional Irish Baking with Modern Twists by Graham Herterich is published by Nine Bean Rows (€25)
Lemon Meringue Cheesecake
What do you get if you cross a baked cheesecake with a lemon meringue pie? You get this!
![Lemon Meringue Cheesecake](https://www.irishexaminer.com/cms_media/module_img/7731/3865579_2_articlelarge_6564b295d4686.jpg)
Servings
10Preparation Time
15 minsCooking Time
1 hours 15 minsTotal Time
1 hours 30 minsCourse
BakingIngredients
200g lemon puff biscuits, broken into crumbs
75g butter, melted
640g cream cheese
200ml sour cream
200g caster sugar
3 medium egg yolks
1 medium egg
3 lemons – zest from all 3 and juice from 1
1½ tsp vanilla 100g lemon curd
For the meringue:
3 medium egg whites
90g caster sugar
Method
Preheat the oven to 160°C fan. Line the bottom and sides of a 20cm springform tin with non-stick baking paper.
Put the crushed biscuits and melted butter in a bowl and stir until evenly combined, then scrape into the bottom of the prepared tin. Use the back of a spoon to evenly press the crumbs into the base of the tin. Whisk the cream cheese and sour cream together until smooth. Add the sugar, egg yolks and the whole egg, then add the lemon zest and juice and the vanilla and continue to whisk until everything is combined. Pour the cheesecake filling onto the biscuit base.
Bake in the preheated oven for 55–60 minutes. To check that it’s done, the cheesecake should feel set but still have a slight wobble in the centre. Take it out of the oven and place on a wire rack to cool completely before releasing the cheesecake from the tin. Top with the lemon curd and put it in the fridge.
To make the meringue, whisk the egg whites in a spotlessly clean, dry bowl with an electric hand mixer or a stand mixer fitted with the whisk attachment until you have soft peaks. Gradually add the sugar one-third at a time, whisking until the meringue is thick and glossy.
There are two ways to finish the meringue: either in a hot oven or using a kitchen blowtorch.
To finish in the oven, spread the meringue on top of the chilled cheesecake and bake in the oven preheated to 180°C for 10–15 minutes, until golden.
To finish with a kitchen blowtorch, take the cheesecake out of the fridge 20–30 minutes before eating. Spread the meringue on top of the cheesecake and use the blowtorch to lightly toast the meringue.
Bake: Traditional Irish Baking with Modern Twists by Graham Herterich is published by Nine Bean Rows (€25)
Triple Chocolate Brownie Trifle
Don’t be too hard on yourself if you decide to just make the brownie and leave it at that, because believe me, it’s a good brownie! If you fancy making something indulgent and showstopping, though, this is it.
![Triple Chocolate Brownie Trifle](https://www.irishexaminer.com/cms_media/module_img/7731/3865591_3_articlelarge_6564b39a9864d.jpg)
Servings
12Preparation Time
33 minsCooking Time
25 minsTotal Time
58 minsCourse
DessertIngredients
For the brownie layer:
185g butter, plus extra for greasing
185g dark chocolate chips
85g plain flour
40g cocoa powder
3 medium eggs, beaten
275g caster sugar
50g milk chocolate chips
50g white chocolate chips
For the chocolate custard layer:
50g caster sugar
30g cornflour
15g cocoa powder
2 medium egg yolks
500ml milk
100g milk chocolate chips
For the whipped cream layer:
500ml cream
25g icing sugar
4 tbsp Irish cream liqueur, plus extra for assembling (optional)
To decorate:
chocolate pieces, such as Flake, crushed Maltesers or whatever you fancy
Method
Preheat the oven to 160°C fan. Prepare a 23cm square baking tin by lightly greasing it with butter and lining with non-stick baking paper.
Melt the butter in a saucepan until slightly warmed, then remove the pan from the heat. Add the dark chocolate chips, stirring to melt the chocolate and combine it with the butter. Leave to cool to room temperature.
Sift the flour and cocoa powder together and set aside.
Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whisk the eggs and sugar together until they look thick and creamy and have doubled in volume. Pour in the cooled chocolate mixture and gently fold together using a large metal spoon. Add the sifted flour and cocoa powder along with the milk chocolate and white chocolate chips. Gently fold everything together.
Pour the batter into the prepared tin. Bake in the preheated oven for 20–25 minutes. The bake should have a slightly shiny look and the top should feel like a sheet of paper.
Remove from the oven and allow to cool completely in the tin. Keep going to make the trifle or cut the brownies into portions and enjoy them now, just as they are.
To make the chocolate custard, in a large bowl, make a paste with the sugar, cornflour, cocoa powder, egg yolks and 2 tablespoons milk (taken from the 500ml).
Heat up the rest of the milk in a saucepan. Just before it starts to boil, pour the hot milk into the paste and mix well. Return the mixture to the saucepan and slowly bring to the boil.
Once it has reached a boil, remove the pan from the heat and stir in the chocolate chips until they have melted and everything is evenly combined. Pour the custard into a clean bowl and press a piece of cling film directly on the surface – this will prevent a skin forming on the custard. Allow to cool completely.
For the whipped cream layer, simply whisk the cream with the icing sugar and Irish cream liqueur (if using) until it forms soft peaks. To assemble, cut the brownie into bite-sized pieces and arrange in the bottom of a trifle bowl, then drizzle with a few tablespoons of the liqueur (if using). Pour the cooled chocolate custard over the brownie before adding the final layer of whipped cream.
Keep chilled until ready to serve. Decorate with the crushed chocolate pieces just before serving.
Bake: Traditional Irish Baking with Modern Twists by Graham Herterich is published by Nine Bean Rows (€25)
Chocolate Stout Cake with Honeycomb Whiskey Frosting
After tasting the Salted Caramel Pastry Stout from the White Hag Brewing Company in Sligo and the Irish Whiskey and Honeycomb Liqueur from Dublin Liberties Distillery I knew these two just had to be married in cake!
![Chocolate Stout Cake with Honeycomb Whiskey Frosting](https://www.irishexaminer.com/cms_media/module_img/7731/3865603_2_articlelarge_6564b45e14b7d.jpg)
Servings
8Preparation Time
30 minsCooking Time
60 minsTotal Time
1 hours 30 minsCourse
BakingIngredients
200g butter
100g cocoa powder
150ml White Hag Brewing Co. Salted Caramel Pastry Stout (or a regular stout)
250g plain flour
2 tsp baking powder
350g caster sugar
200ml sour cream
2 medium eggs, beaten 1 tsp vanilla
For the honeycomb whiskey frosting:
150g butter, softened
300g icing sugar
4 tbsp Dubliner Irish Whiskey and Honeycomb Liqueur (or Irish Mist or regular whiskey)
To decorate:
2 honeycomb chocolate bars, broken into pieces
Method
Preheat the oven to 160°C fan. Grease and line the base of a 20cm round springform tin.
Melt the butter in a saucepan over a low heat. Remove the pan from the heat, then add the cocoa powder and stout, mixing well.
Sift the flour and baking powder into a large bowl, then stir in the sugar. Make a well in the centre of the dry ingredients and add the stout mixture, sour cream, eggs and vanilla. Mix well using a hand mixer or a stand mixer fitted with the paddle attachment until you have a smooth batter.
Pour the batter into the prepared tin. Bake in the preheated oven for 50–60 minutes, until firm to the touch. Allow to cool in the tin for 15 minutes before releasing the sides of the tin, then transfer to a wire rack to cool completely.
To make the frosting, put the butter, icing sugar and liqueur in a large bowl. Using a hand mixer or a stand mixer again, combine the ingredients slowly at first until everything is combined, then mix at a high speed for about 5 minutes, until everything is whipped to a light, fluffy, spreadable consistency.
Pile the frosting on top of the cooled cake and spread to the edges using a palette knife or spoon. Decorate with the broken honeycomb chocolate bars.
Bake: Traditional Irish Baking with Modern Twists by Graham Herterich is published by Nine Bean Rows (€25)