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Posts Tagged ‘Chocolate

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.

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 🙂

Earlier this year, i made a flourless chocolate cake. I was surprised at how decadent and moist it was and so when i discovered this recipe which has the added bonus of hazelnuts, i knew it was going to be good. What is also good about this recipe is that this cake is best eaten the day after, so you can bake it in advance which leaves you out of the kitchen and plenty of time to mingle with your guests.

My wonderful friend Amanda from Swish & Swanky has asked me to contribute a Christmas dessert for her blog (which you must check out btw, it is filled with all things beautiful). As soon as she asked, i knew it had to be something chocolatey. After all, how can you finish of a huge Christmas feast and not end with chocolate? This recipe would’ve been more perfect if it were a chestnut chocolate cake (you know, Chestnuts roasting on a open fire…) but i’m not really sure how chestnuts would go so hazelnuts it is. I promise you won’t be disappointed.

Hazelnut Flourless Chocolate Cake

Hazelnut Flourless Chocolate Cake

Hazelnut Flourless Chocolate Cake

  • 350 grams good quality dark chocolate, chopped
  • 185 grams unsalted butter, chopped
  • 6 eggs
  • 1 cup brown sugar
  • 1/4 cup hazelnut liqueur (i used Frangelico)
  • 1 cup ground hazelnuts

Method

  1. Pre-heat oven to 170C
  2. Line the base and sides of a 22cm springform pan with non-stick baking paper
  3. Place chocolate and butter into a saucepan over low heat and stir until melted
  4. Place eggs, sugar, liqueur and hazelnuts into a bowl and whisk to combine
  5. Add chocolate mixture and whisk until smooth
  6. Spoon mixture into tin and cover with aluminium foil
  7. Bake for 40 mins then remove foil and cool cake in tin then refridgerate until cold

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Recipe adapted from Donna Hay – No Time To Cook