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Another flourless recipe i know. But this one is really, really, really GOOD. Eat it hot if you can (but don’t burn yourself!)

Flourless Chocolate Mini Cakes

Flourless Chocolate Mini Cakes

Flourless Chocolate Mini Cakes

  • 200g dark cooking chocolate, chopped
  • 160g butter, chopped
  • 5 eggs, separated
  • 1 1/2 cups almond meal
  • 3/4 cup sugar

Method

  1. Pre-heat the oven to 170C (340 F)
  2. Place the chocolate and butter in a small saucepan over low heat and stir until the chocolate and butter is melted and smooth
  3. Allow to cool slightly, then stir in the egg yolks, almond meal and 1/2 cup of the sugar
  4. Set aside
  5. Place the egg whites in a separate bowl and beat with an electic beater until soft peaks form
  6. Gradually add the remaining sugar and beat until glossy
  7. Fold the egg white mixture intil the chocolate mixture
  8. Spoon the mixture into lightly greased muffin tins
  9. Bake for 30 minutes or until cooked when tested with a skewer
  10. Set aside to cool

 

Flourless Chocolate Mini Cakes

Flourless Chocolate Mini Cakes

Recipe adapted from Donna Hay ‘Chocolate’ book

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The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

After another busy month i was a little relieved to hear that the challenge for February was relatively easy. I’ve made flourless chocolate cake before but the flour was usually replaced with almond meal or a similar substance. Not this one. It was really just chocolate, eggs and butter! Thankfully i had a friend visit the night i was making it and he, along with my husband managed to eat the whole thing to themselves. I was happy to just have a mouthful, so i could taste it but that was enough for me.

The second half of the challenge was to make ice-cream. I must admit i did not do this (again, time restrictions) but i did pair it with bought vanilla ice-cream (Peter’s – the best in my opinion). I think the cake needed the ice-cream, just to break up the huge chocolate hit.

Chocolate Valentino - A flourless chocolate cake

Chocolate Valentino - A flourless chocolate cake

Chocolate Valentino

  • 454 grams of semisweet chocolate, roughly chopped
  • ½ cup plus 2 tablespoons (146 grams total) of unsalted butter
  • 5 large eggs separated

Method

  1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
  2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
  3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
  4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). 
  5. With the same beater beat the egg yolks together.
  6. Add the egg yolks to the cooled chocolate.
  7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. 
  8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
  9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
  10. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. 
  11. Cool cake on a rack for 10 minutes then unmold.

As well as making a cake for my birthday, i also made cupcakes. Because a girl just can’t have one or the other (and admittedly it was a backup plan incase my cake didn’t turn out!)

Coconut cupcakes

Coconut cupcakes

Coconut Cupcakes

Makes 12

  • 125 grams butter (softened)
  • 2/3 cup caster sugar
  • 2 eggs
  • 3/4 cup dessicated coconut
  • 1 1/4 cups self-raising flour
  • 1/3 cup milk

Method 

  1. Pre-heat oven to 180C (160C fan forced)
  2. Line 12 hole muffin pan with paper cases
  3. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy
  4. Stir in the coconut, then sifted flour and milk
  5. Divide mixture among cases and smooth surfaces
  6. Bake for about 20 minutes or until cooked
  7. Cool cupcakes on wire racks
  8. Decorate cupcakes however you please – I used white chocolate ganache and covered with fondant and silver cachous
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Baking cakes for my work colleagues is one thing, baking cakes for a friends special event is a whole new ball game. I was given quite a few weeks notice to make my friend A’s christening cake however as i’d never covered a cake with ganache and fondant before i was very nervous.

Now that the event is over and it’s all been done i’m pleased to say it went very well. I know it’s not perfect but for my first attempt i’m pretty happy with it 🙂

 

Chocolate Mud Christening Cake

Chocolate Mud Christening Cake

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A different take on the normal rocky road, this recipe features biscuits which gives it the crunch. A great and quick dessert if you don’t feel like baking.

 

Nigella's Rocky Road Crunch Bars

Nigella's Rocky Road Crunch Bars

 

 

Nigella’s Rocky Road Crunch Bars

  • 125 grams butter (softened)
  • 300 grams best quality dark chocolate (broken into pieces)
  • 3 tablespoons golden syrup
  • 200 grams biscuits (i used Oreo’s)
  • 100 grams mini marshmallows
  • 2 teaspoons icing sugar (for dusting)

Method

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan
  2. Scoop out about 125ml of this melted mixture and put to one side
  3. Put the biscuits into a freezer bag and bash them with a rolling pin (you are aiming for both pieces and crumbs)
  4. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows
  5. Tip onto a tray (24cm) and flatten as best as you can with a spatula
  6. Pour the reserved chocolate mixture over the marshmallow mixture and smooth the top
  7. Refridgerate for about 2 hours or overnight
  8. Cut into fingers and dust with icing sugar

This recipe was adapted from Nigella’s website

First and foremost, i would like to apologise for my lack of posts. Over the Christmas holidays i just wanted to do NOTHING which is exactly what i did. It was a great two weeks off and i’m feeling refreshed (or should i say lazy!). Only now am i just getting back into the swing of things and of course i have to start 2009 with a chocolate recipe. If you love cheesecake and brownies then you’ll love this. Easy and quick to make and so yummy.  

 

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Brownie

  • 185 grams (6 1/2 oz) butter (melted)
  • 1/4 cup (30 g/1 oz) cocoa powder (sifted)
  • 1 cup (220 g/7 3/4 oz) caster sugar
  • 2 eggs
  • 1 cup (150 g/5 1/4 oz) plain flour (sifted)

Cheesecake

  • 285 grams (10 oz) cream cheese (softened and chopped)
  • 4 1/2 tablespoons caster sugar
  • 2 eggs

Method

  1. Pre-heat the oven to 160C (320 F)
  2. Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth
  3. Spoon into a 20cm (8 in) square slice tin lined with non-stick baking paper
  4. To make the cheesecake, process the cream cheese, sugar and eggs in a food processor until smooth
  5. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture (swirl with a butter knife if you would like to make a marble effect)
  6. Bake for 45-50 minutes or until set
  7. Cook in the tin

This chocolate cheesecake brownie is a recipe from Donna Hay’s Chocolate book. It was a Christmas gift to myself 🙂

I found this recipe on Nigella’s website out of all places. As i was attending a Christmas breakfast, i thought it was the perfect time to test this out. I love banana bread on it’s own, so when it’s teamed up with chocolate chip, i knew it was going to be pretty special.

Bill Granger's Choc Banana Bread

Bill Granger's Choc Banana Bread

Bill Granger’s Choc Banana Bread

  • 250 grams (2 cups) plain (all purpose) flour
  • 2 teaspoons baking powder
  • 125 grams (4 1/2 oz) unsalted butter, softened
  • 250 grams (1 cup) caster sugar
  • 4 ripe bananas, mashed
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 175 grams (1 cup) good quality chocolate chips

Method

  1. Pre-heat oven to 180C (350 F/Gas Mark 4)
  2. Sift the flour and baking powder into a large bowl
  3. Mix the butter, sugar, eggs, banana, choc chips and vanilla extract in a seperate bowl
  4. Add to the dry ingredients and stir to combine, being careful not to over mix
  5. Pour the batter into a non-stick , or lightly greased and floured 19 x 11cm loaf tin and bake for 1 hour 15 minutes or until the bread is cooked when tested with a skewer
  6. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool
  7. Serve in thick slices with butter
Bill Granger's Choc Banana Bread - yum

Bill Granger's Choc Banana Bread - yum

Recipe from Nigella’s website

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