Tag Archives: chocolate

Flourless Chocolate Cake

Flourless chocolate cake

 

 

 

 

 

 

 

Ingredients

  • 250g good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
  • 125g buter
  • 4 eggs, separated, plus 1 whole egg
  • 175g caster sugar
  • double cream, to serve

Method

 1. Preheat the oven to 180C/ 350F / Gas 4.

2. Melt the chocolate and butter together in a heatproof bowl placed over a pan of barely simmering water (make sure the bowl doesn’t come into direct contact with the water or the heat will be too fierce). As soon as the chocolate is melted, set aside to cool.

3. In a clean, dry, grease-free bowl, whisk the 4 egg whites to stiff peak stage then whisk in 100g of the sugar until glossy.

4. In a separate bowl, whisk together the 4 egg yolks plus the whole egg and the remaining 75g of sugar.

5. Stir the egg yolk mixture into the cooled chocolate mixture then fold in the egg whites.

6. Pour the batter into a ungreased 20cm cake tin.

7. Bake in the oven for 30-35mins or until just set in the centre.

8. Serve warm or cold with double cream.

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Chocolate Tart

Choccie eggsWe’re turning ourselves inside out this weekend, preparing for the invasion of workmen in this coming week. It was all to be very organised and properly scheduled but rather typically events have conspired to make several things happen all at once. Never mind – I keep telling myself it will all look fabulous when it’s done!

I’m just dropping by to tell you that I’ve posted the recipe for Rachel Allen’s yummy Chocolate (Easter) Tart over at Voix Douce. If you have more time on your hands than me, it’s well worth doing!

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Chocolate Tart

choc-eggsThis tart is perfect to celebrate Easter but when it comes to chocolate I think most of us agree that anytime is the right time to eat this! 

This recipe (only very slightly adaped) is from Rachel Allen’s excellent book ‘Bake’.

INGREDIENTS

For the sweet pastry:

200g (7oz) plain flour, sifted

1 tablespoon of icing sugar

100g (3-1/2 oz) chilled butter, cubed

1/2 – 1 medium egg, beaten

For the tart:

1 x quantity of sweet pastry (using the above)

175 ml (6 fl oz) double cream

125 ml (4 fl oz) milk

125g (4 -1/2 oz) milk chocolate, chopped

175g (6 oz) good quality dark chocolate, chopped

2 eggs, well beaten

Optional decoration (for Easter) …

250g (9 oz) sugar-coated chocolate eggs, to decorate

Otherwise … a handful of toasted almonds or chopped pecan or pistachio nuts.  

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You will also need a 23cm (9 in) diameter tart tin

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Method:

First, make the pastry …  Place the flour, icing sugar and butter in a food processor and whiz briefly.  Add half the beaten egg and continue to whiz.  You can add a little more egg, but not too much as the mixture should be just moist enough to come together.  (If making by hand, rub the butter into the flour and sugar until it resembles coarse breadcrumbs then using your hands, add just enough egg to bring it together).

Then, with your hands, flatten out the ball of dough until it is about 2cm (3/4 in) thick.  Wrap it in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes.  (‘Resting’ the pastry like this is important because it stops it becoming too sticky and reduces shrinking during cooking).

Once the pastry is rested, preheat the oven to 180C  / 350F / Gas mark 4.  Roll out the pastry to no more than 1/4 inch thick (Rachel recommends placing the pastry between two sheets of cling film to do this) making it big enough to line the tart tin.  Bake the tart blind at the above temperature for 15-20 minutes or until the pastry feels dry.

To make the filling …

1.  Heat the cream and milk in a saucepan to boiling point then immediately take off the heat and stir in the chocolate to melt.  Allow to cool slightly for a few minutes, then stir in the beaten eggs.

2.  Pour the chocolate mixture into the baked pastry case and bake in the oven for 15-20 minutes, or until just softly set.

3.  Allow the tart to cool for 20 minutes before removing from the tin.

If serving at Easter time, you can decorate with sugar-coated chocolate eggs.  Alternatively at other times of the year add a handful of toasted hazlenuts to the chocolate mixture and bake as step 2.

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Super-quick chocolate cake

I was sent this recipe by email, source unknown, so unfortunately I can’t attribute it.  It was labelled ‘The most dangerous cake recipe in the world’.  Why? Because it’s so quick and easy that you are only ever 5 minutes away from chocolate cake.  I haven’t tried this yet but I plan to – soon!

2 tablespoons cocoa

4 tablespoons of flour

4 tablespoons of sugar

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract and your favourite tipple

1 large coffee mug

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choccake1 Add the dry ingredients to your largest mug and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.  Add the chocolate chips if using, vanilla extract and a drop or two of your favourite tipple, then mix again.

 

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).  The cake will rise over the top of the mug, but don’t be alarmed!

choccake3Allow to cool a little and tip out onto a plate if desired.

EAT!  (This can serve 2 if you want to feel slightly more virtuous).  If you’re feeling very, very naughty, cover liberally in Bailey’s Irish Cream.

 

Without any of the whipping and creaming associated with sponge cakes I’m intrigued to know what this is actually like.  If you try it, please let me know how it turned out – it certainly looks delicious!

choccake4

 

 

 

 

 

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Cadbury's wackiness

Here’s a glass and a half of full cream Cadbury’s wackiness. I particularly love the little girl’s face.  🙂

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Melting Chocolate Puddings

ChocolateMy daughter made these for us last night and I have to say, I didn’t think anything could top the Nigella version but I really do prefer these.   They seemed pretty easy to make too and despite the apparent richness of the recipe, with 4 eggs plus 4 egg yolks, they were light and fluffy, filled with that deliciouis velvet chocolate fudge filling.  This is pure chocolate lovers’ nirvana.

 

This recipe makes 8 individual little puddings.

 

Can be prepared ahead of time and stored in the fridge, or freezer, until ready for baking. 

Ingredients

 

7 oz (200g) dark chocolate – at least 75% cocoa solids – broken into pieces

7 oz (200g) butter, diced

2 tablespoons of brandy (this can be omitted if, like us, you’re not so keen on alcohol in puddings)

4 oz (110g) golden caster sugar

4 large eggs, plus 4 large egg yolks

1-1/2 teaspoons vanilla extract

2-1/2 oz (60g) plain flour

 

To serve

 

A little pouring or whipped cream

 

You will also need

 

8 mini pudding basins, each with a capacity of 6 fl. oz. (175 ml), generously brushed with melted butter

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Method

 

Place the broken up chocolate, along with the butter and brandy in a heat proof bowl, which should be sitting over a saucepan of barely simmering water, making sure that the bowl doesn’t touch the water. Keep the heat at its lowest and allow the chocolate to melt slowly, it should take 6-7 minutes.  Then remove it from the heat and give it a good stir until its smooth and glossy.

 

While the chocolate is melting, place the sugar, whole eggs, egg yolks and vanilla extract in a large mixing bowl.  Put the bowl on a tea towel to steady it then whisk the ingredients on a high speed with an electric hand whisk until the mixture has doubled in volume – this will take 5 – 10 minutes, depending on the power of your whisk.  What you need to end up with is a thick mousse like mixture that when you stop the motor and lift the whisk leaves a trail like a piece of ribbon.

 

Now pour the melted chocolate mixture around the edge of the bowl (it’s easier to fold in from the edges) and then sift the flour over the mixture.  Using a large metal  spoon, carefully but thoroughly fold everything together. Patience is needed here.  Don’t be tempted to hurry as careful folding and cutting movements are needed – this will take 3-4 minutes. 

 

Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.  If you like, the puddings can now be covered with cling film and kept in the fridge or freezer until you need them.

 

When you’re ready to bake the puddings, preheat the oven to 200C / 400F / gas mark 6.  Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have chilled first, but only 12 if not.  After that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.  Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out onto individual plates.  If you’re cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.

 

Serve absolutely immediately with some chilled cream to pour over.

 

As the puddings cool the melted chocolate inside continues to set so they can, if you like, be served cold instead as a fudgey-centred chocolate cake with whipped cream.

 

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This recipe appears in ‘How to Cook Book Two’, and ‘The Delia Collection: Chocolate’, both by Delia Smith. Delia, in turn, was given this recipe by Chef and hotel owner Galton Blackiston of the Morston Hall Hotel in Norfolk, England. 

 

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Something for the weekend?

Here’s a little compilation appropriate to this weekend – sound and vision.  The sound is ‘Chocolate‘ by Kylie Minogue (clever referencing eh)?  I love this song and love the choreography – beats the hell out of the usual ‘pelvis in the camera lens’ look that’s all the rage nowadays.

The vision component is more photos of mine.  I went through my images late yesterday, wondering what heart shapes I could find.  I’m sure there are more but these are the ones that immediately came to mind.  I veer towards being a purist when it comes to photography so these have not been manipulated to produce the hearts. 

Take it away Kylie….

And here, my sweets, are my little hearts.

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All my photos are watermarked and copyrighted and therefore should not to be downloaded, used, copied, reproduced or distributed in any way without my prior consent. 

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