Easy eats
K nown as the Willy Wonka of cake flavours, George Hepher’s new cookbook has 80 deliciously creative bakes and treats. With some Wof hisith best-loved the help of creations and never been seen before recipes, Rebel Bakes has a showstopper for every occasion.
• Rebel Bakes by George more Hepher, inspiration £22, Waterstones visit:
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Gooey Cookie Brownie Pie
150g butter
150g light brown sugar
50g golden caster sugar
2 egg yolks
225g plain flour
¼ tsp bicarbonate of soda
½tsp baking powder
¼ tsp salt
½tsp vanilla bean paste
150g milk choc chips
200g dark chocolate
250g butter
100g caster sugar
4 eggs
200g light brown sugar
100g cocoa powder
30g plain flour
1 tbsp cornflour
1 tsp salt
METHOD:
1. Preheat your oven to 180°C. To make the cookie crust, cream together the butter and sugars until pale, before adding in the egg yolks, flour, bicarbonate of soda, baking powder, salt and vanilla and mixing to form a dough. Add the chocolate chips and stir through until evenly distributed. Push into a deep 24cm tart tin and freeze. Meanwhile, make a start on the brownie filling.
2. To make the brownie filling, begin by melting the chocolate and butter together over a bain-marie. Put the eggs and sugars into a mixing bowl and whisk on high, until the mixture looks pale and has doubled in size. Gently pour the melted chocolate and butter mixture down the side of the bowl and briefly whisk again. Sieve in the cocoa powder, flour and cornflour, add the salt and stir through.
3. Remove the cookie crust from the freezer and pour in the brownie mixture. Cook for 45 to 50 minutes, until slightly wobbly on top. Leave to cool for 20 minutes before refrigerating to ease its removal from the tin.
Serves 12
GEORGE'S TIP:
When taking the pie out of the oven, it’s going to look a state – the crust may have risen and some fallen off, and the brownie might be sinking in the middle – but I promise this is par for the course!
Coffee + Walnut Cheesecake
YOU WILL NEED:
125g butter
200g oat-based biscuits
75g walnuts
560g cream cheese
300ml double cream
125g icing sugar
1 espresso shot, chilled
TO DECORATE
20g walnuts
Any walnut/coffee based paraphernalia of your choice, such as Walnut Whips and chocolate covered coffee beans
METHOD:
1. Grease and line a 20cm round cake tin. To make the cheesecake base, begin by browning the butter in a saucepan. To do this, place the butter in a heavy-bottomed saucepan and melt over a medium heat. Allow the bu
