Chocolate Cheesecake with White Chocolate Ganache

March 25, 2013 by Leave a Comment

While I used a combination of dark and milk chocolate in the filling, you can use all dark chocolate, if preferred. Alternately replace the milk chocolate with a flavoured variety. On one occasion, when making this cheesecake, I used dark and white chocolate for the filling (75% dark, 25% white) and made the Ganache topping with Green and Blacks dark milk chocolate – this was my favourite as I find most white chocolate just a little too sweet.

Biscuit Base
200 grams shortbread biscuit crumbs and 40 grams unsalted butter
or
200 grams digestive biscuit crumbs and 100 grams unsalted butter
plus
1/2 tsp natural vanilla extract
Filling
250 grams Green and Blacks dark cooks chocolate – chopped
250 grams Green and Blacks milk cooks chocolate – chopped
500 grams crème fraîche
500 grams full fat cream cheese
1 tbsp natural vanilla extract or vanilla bean paste (or amount to taste)
6 large fresh eggs – room temperature
500 grams soured cream
55 grams unrefined caster sugar
Ganache Topping
160 grams double cream
80 grams Green and Blacks white cooks chocolate – c hopped
1 tsp Cognac or brandy (optional)

Preparation

  1. Brush a 25 cm spring form cake tin with melted butter, place a circle of greaseproof paper over the spring form base, fit the sides over the paper, brush the paper with melted butter. Wrap the tin in a double layer of heavy duty aluminium foil, scrunch up the sides to just below the rim, seal – take care not to damage the foil as this will keep the cheesecake dry when in the water bath.
  2. Place a folded cotton tea towel into a deep roasting tin.

Crust

  1. Melt the butter with the vanilla, then mix with the biscuit crumbs, transfer to the prepared tin, lightly pressing into the base; cover and chill in the fridge.

Filling

  1. Preheat oven to 160ºC (320ºF, gas mark 2 to 3).
  2. Melt the dark and milk chocolate over a saucepan of barely simmering water, ensuring the bowl does not touch the water. When melted, stir until smooth and leave to cool a little then mix in the crème fraîche.
  3. Stir the cream cheese until smooth, add the vanilla and beat until well blended.
  4. Add the eggs – one by one – beating well between each addition.
  5. When combined, stir in the chocolate mixture and soured cream; spoon over the biscuit base.
  6. Place into a deep roasting tin, put into the oven and very carefully pour in the freshly boiled water to come half way up the springform tin side.
  7. Bake for approx. 75 minutes in a preheated oven – or until the top begins to change colour.
  8. Turn off the oven, remove from the roasting tin and place on the oven shelf, leave in the oven with the door ajar until the oven is cold then place the tin onto a wire rack and leave to cool completely.

Ganache

  1. Heat the cream in a small saucepan over medium-low heat until bubbles appear around the outside of the pan, remove from the heat and add the chocolate and liqueur (if using), stir with a whisk until smooth.

To finish

  1. Release and remove the spring form side and slide the cheesecake off the baking paper onto a serving plate; using an offset spatula, drizzle the ganache over the filling starting at the centre of the cake and working outwards and allowing the ganache to run down the side of the cheesecake.
  2. Serve with fresh berries.
Filed Under: Cheesecakes, Easter, Ganache Tagged With: , , , ,

Stuffed Chocolate Puddings

February 28, 2013 by Leave a Comment

Chocolate filling
45 grams dark chocolate, 60 to 70% cocoa solids (for home use Lindt or Green & Black)
3 tbsp double cream or crème fraîche
1/2 tbsp golden syrup
1/2 tsp vanilla extract or vanilla bean paste
Cakes
110 grams dark chocolate, 60 to 70% cocoa solids
25 ml freshly brewed espresso coffee
5 ml Cognac or Brandy
Seeds from 1/2 vanilla pod
70 grams plain cake flour, sifted
25 grams whole self raising flour
Pinch sea salt
60 grams unsalted butter
60 grams golden caster sugar – divided
2 medium sized fresh eggs, separated

Filling

  1. Put the chocolate and cream or crème fraîche into a bowl over a pan of barely simmering water, allow to melt then stir until combined (stir in the vanilla seeds at this point, if using).
  2. Allow to cool to room temperature.
  3. Divide into eight portions, wrap each in clingfilm and shape each into a ball, place onto a tray and freeze until hard.

Preparation

  1. Place an oven shelf in the centre of the oven, Preheat oven to 210ºC (410ºF, gas mark 6 to 7).
  2. Generously butter four – 115 gram ramekins or soufflé dishes, place onto a baking tray

Puddings

  1. Put the chocolate, coffee and liqueur into a bowl set over a pan of barely simmering water, allow to melt then stir until smooth adding the vanilla seeds while stirring. Put to one side to cool to room temperature.
  2. Cream the butter and 45 grams of sugar until light and fluffy, add the egg yolks – one by one – ensuring you mix well between each addition. Turn off the mixer, add the chocolate and stir well. Sift the flour and salt into a bowl (add any bran from the sieve into the bowl), stir with a whisk then add to the batter, fold in using a spatula.
  3. Put the egg whites into a clean mixer bowl. Beat until soft peak stage then gradually add the sugar, beating well after each addition. Continue mixing until the eggs are glossy, smooth and thick.
  4. Mix one third of the egg whites into the batter, gently fold in the remainder.
  5. Half fill each of the ramekins or soufflé dishes, place a chocolate ball in the centre of each, top with the remaining batter.
  6. Bake in the preheated oven for 18 to 20 minutes, or until risen and set, remove from the oven and leave to cool for about 5 minutes. Run a knife around the rim to loosen the puddings, invert onto dessert plates. Sift icing sugar or cocoa over each pudding.
  7. Serve with vanilla custard, softly whipped double cream or vanilla ice cream and fresh strawberries, or eat as is.
Filed Under: Easter, Puddings Tagged With: , , , , ,

Triple Chocolate Brownies

January 15, 2013 by Leave a Comment

175 grams plain white flour (all purpose)
1 tsp aluminium free baking powder
1/2 tsp sea salt
275 grams Green and Blacks dark cooks chocolate (72% cocoa solids)
275 grams unsalted butter
200 grams unrefined caster sugar
125 grams light muscovado sugar (or soft brown, if preferred)
4 large fresh eggs, lightly beaten
1 tbsp brandy or aged dark rum
85 grams hazelnut slivers
85 grams Green and Blacks dark milk chocolate, cut into large chunks
85 grams Green and Blacks white vanilla chocolate, cut into large chunks

  1. Preheat the oven to 170ºC, 325ºF , gas mark 3.
  2. Grease a 30 x 20 cm baking tin, 3.5 cm deep in butter – line with baking parchment, lightly butter
  3. Sift the flour, baking powder and salt into a separate bowl, put to one side.
  4. Put a heatproof bowl over a pan containing 2 cm of barely simmering water, add the dark chocolate and butter, allow to melt, stirring occasionally.
  5. When the chocolate has melted, remove from the heat, stir until smooth then add the sugar and stir until blended.
  6. Add the eggs – one at a time, mixing until incorporated, stir in the brandy.
  7. Sift the dry ingredients into the bowl, fold in along with the nuts and chocolate chunks.
  8. Pour the chocolate mixture into the prepared cake tin, smooth out the surface with the back of a spoon.
  9. Bake for 20 to 25 minutes just below the centre of the oven; check after 20 minutes
  10. When ready the top should be firm with a soft inside.
  11. Allow to cool in the tin, cut into squares or fingers.
Filed Under: Brownies Tagged With: , , , , ,

Toblerone Molten Rocks

December 10, 2012 by Leave a Comment

These a lovely little puddings for Toberlone lovers, good with chilled cream or French vanilla ice cream. I have both wholegrain and cake/sponge flour in this recipe but you would use all white flour, if preferred.

Chocolate Filling
60 grams Toblerone dark or original, chopped
4 tbsp double cream
Optional – seeds of a one inch piece of vanilla pod
Puddings
110 grams Toblerone dark or original, chopped
20 ml freshly brewed espresso coffee
10 ml brandy
2 fresh egg whites – pinch fine sea salt – 15 grams unrefined caster sugar
60 grams unsalted butter
45 grams unrefined caster sugar
Seeds from 1/2 vanilla pod
2 fresh egg yolks
50 grams plain cake flour, sifted
45 grams plain wholemeal flour

Filling

  1. Put the Toblerone and cream into a bowl over a pan of barely simmering water, allow to melt then stir until combined (stir in the vanilla seeds at this point, if using). Allow to cool to room temperature. Divide into eight portions, wrap each in clingfilm and shape each into a ball, place onto a tray and freeze until hard.

Preparation

  1. Place an oven shelf in the centre of the oven, Preheat oven to 215ºC (420ºF, gas mark 7).
  2. Generously butter four 115 gram (4 ounce) ramekins or soufflé dishes, dust with sifted cocoa – tipping out excess – and place onto a baking tray

Puddings

  1. Put the Toblerone, coffee and brandy into a bowl set over a pan of barely simmering water, allow to melt then stir until smooth. Put to one side to cool to room temperature.
  2. Put the egg whites into a clean dry grease free mixer bowl. Beat to soft peak stage then gradually add the sugar while beating the eggs until they are glossy, smooth and thick – put to one side.
  3. Cream the butter, sugar and vanilla seeds until light and fluffy, add the egg yolks – one by one – ensuring you mix well between each addition. Turn off the mixer and scrape down the sides and beat for another few seconds.
  4. Add the chocolate and mix well.
  5. Sift the flour into a bowl (add any bran from the sieve into the bowl), stir with a whisk then add to the batter, fold in using a spatula.
  6. Mix one quarter of the egg whites into the batter, gently fold in the remainder.
  7. Half fill each of the ramekins or soufflé dish, place a frozen chocolate ball in the centre of each, top with the remaining batter.
  8. Bake in the preheated oven for approx. 18 to 20 minutes, or until risen and set, remove from the oven and leave to cool for about 5 minutes. Run a knife around the rim to loosen the puddings, invert onto dessert plates. Sift icing sugar or cocoa (or a mix of the two) over each pudding.
  9. Serve with softly whipped double cream or vanilla ice cream and fresh strawberries, or eat as is.
Filed Under: Christmas, Easter, Puddings Tagged With: , , ,

Simply Hot Chocolate

December 2, 2012 by Leave a Comment

70 grams Hotel Chocolat dark chocolate drops
480 ml whole milk
Or
Same amount of chocolate, 240 ml whole milk, 240 ml single cream/double cream or crème fraîche
Optional
Natural vanilla extract, brandy, Cognac, orange liqueur or dark rum
Marshmallows
Whipping cream (whipped to soft peak stage)

  1. Place the chocolate drops into a heatproof jug.
  2. Place milk into a small saucepan over a medium heat, when hot pour over the chocolate and leave for one minute then stir until the chocolate has melted (do not boil the milk or milk and cream).
  3. Add a tot of liqueur or a little vanilla and top with marshmallows or a little whipped cream.
Filed Under: Christmas, Drinks Tagged With: , , , , , ,

Hazelnut Ganache Breakfast Rolls with Tang Zhong Starter

November 20, 2012 by Leave a Comment

Tang Zhong (Water Roux Method for Bread Making). Japanese and Chinese breads are soft, fluffy and very delicious, the water roux method of making bread was made popular by author Yvonne Chen in her book, which translates to “The 65ºC Bread Doctor”, first published in the 1990s. This type of bread has good keeping qualities as the method used keeps the bread moist and fresh for several days without the preservatives used in the West. While you can use traditional Eastern fillings, the sky is the limit – my personal preference as a chocoholic is for breakfast rolls stuffed with chocolate and hazelnut ganache.

If you want to know more about this method of making bread, Christine’s Recipes is the one of the foremost sites on the Internet.

Tang Zhong Starter
25 grams strong white bread flour
125 grams cold water

  1. Sift the flour into a bowl, gradually add the water while whisking until the mixture is smooth, warm over a medium heat while stirring continuously until it reaches 65ºF, (149ºF) – this will take between two to three minutes.
  2. As you stir the mixture will thicken until eventually lines appear as you draw the spoon through the mixture – the Tang Zhong starter is now ready, immediately remove from the heat.
  3. Transfer to a clean bowl and cover loosely with clingfilm so it clings to the surface of the starter to prevent drying and a layer of skin forming then allow the mixture to cool completely before using.
  4. You can store in the fridge for up to three days, however, discard should the colour change to ‘grey’ – bring the starter to room temperature before using.

My preference is to use the starter on the day it is made rather than store in the fridge.

Dough
285 grams strong white bread flour
40 grams free flowing natural brown sugar – process until similar to caster sugar
1/2 tsp salt
6 grams instant dry yeast
85 ml warm full fat milk
85 grams Tang Zhong starter
25 grams unsalted butter, softened
225 grams chocolate ganache – recipe below
Egg wash – 1 small egg beaten with 1 tbsp milk

  1. Sift the flour, sugar, salt into a large baking bowl, add the yeast, stir with a whisk to combine.
  2. Gradually mix the milk into the starter – until fully incorporated; add to the dry ingredients, mix until combined.
  3. Knead until a dough forms then add the butter, while kneading – the dough should be smooth and pliable, non sticky and leave the side of the bowl.
  4. Cover and leave to prove for one hour, or until doubled in volume.
  5. Knock back (gently knead to deflate), divide into 9 portions, by weight; shape into balls, cover and leave to rest for 10 minutes.
  6. Line two baking trays with baking paper and preheat oven to 180ºC, 355ºF, gas mark 4.
  7. Lightly roll out to form a circle, put 25 grams of ganache onto the centre of the circle, seal the edges to form a “bun shape”.
  8. Transfer to prepared baking tray, seam side down.
  9. Cover and leave to prove for about one hour, brush with the egg wash.
  10. Bake in the preheated oven for about 12 to 15 minutes, or until well risen and a golden colour; transfer to a wire rack to cool.

Chocolate Hazelnut Ganache 

100 grams Green and Blacks milk cooking chocolate, chopped or grated
80 ml double cream
45 grams ground hazelnuts or almonds
1 tsp (or amount to taste) Spanish brandy

  1. Put the chocolate into a heatproof bowl, warm the cream until simmering then immediately pour over the chocolate; leave for two minutes, stir until smooth.
  2. Add the nuts and liqueur, stir until combined then cover and refrigerate for 30 minutes, or until firm.
Filed Under: Bread Tagged With: , , , ,

Luscious Hot Chocolate

November 20, 2012 by Leave a Comment

I love hot chocolate, it is one of my favourite drinks throughout the winter, sometimes in summer. You can sweeten with whatever sweetener or sugar you prefer, my favourite is Demerara sugar – or Sweet Freedom. You can, of course, use any good quality chocolate in this recipe and if preferred use a combination of dark and milk chocolate.

600 ml milk
160 ml double cream
150 grams Hotel Chocolate dark chocolate drops
Optional – Cognac, Brandy or other liqueur – to taste

  1. Put the milk and double cream into a saucepan over a gently heat, slowly bring up to the boil.
  2. Place the chopped chocolate into a heatproof jug.
  3. When the milk is ready, immediately pour over the chocolate, while whisking until smooth.
  4. Serve in pretty glass cups, top with mini marshmallows and Cadbury´s chocolate flake (crumbled), or grated chocolate of your choice.
Filed Under: Christmas, Drinks Tagged With: , , ,

Hot Chocolate

November 19, 2012 by Leave a Comment

This is a lovely recipe for a hot chocolate drink with vanilla, orange and cognac or brandy – the only difference from many others is the lack of sugars.

375 ml milk
125 ml double cream or crème fraîche
4 tsp organic cocoa, sifted (or amount to taste)
1 cinnamon stick
Finely pared peel from 1 orange
2 drops vanilla bean extract or natural vanilla paste
Sweet Freedom Original
Cognac, brandy or orange liqueur – amount to taste
To serve
Double cream – lightly whisked
Freshly ground nutmeg – light dusting to each cup

  1. Mix the cocoa and vanilla to a smooth paste with a little of the milk, reserve.
  2. Put the milk, cream, cinnamon and zest into a saucepan, warm over a low heat – do not allow it to come to the boil.
  3. Remove from the heat and gradually whisk in the cocoa and vanilla paste – taste occasionally to check to see if any more cocoa should be added.
  4. Sweeten to taste, whisking with a wire balloon whisk.
  5. Pour through a sieve into cups, add a little Cognac or brandy and add some lightly whisked cream, dust with a little nutmeg.
Filed Under: Christmas, Drinks, Easter, Valentine´s Day Tagged With: , , , , , , , ,

Rocky Road Bites for Adults

November 15, 2012 by Leave a Comment

The beauty of rocky road recipes is that you can use other ingredients, i.e. natural glacé cherries, chopped Brazil nuts, all dark or all milk chocolate or white if preferred. Replace the shortbread biscuits with ginger nuts or digestives. Tailor the recipe to suit your tastes.

85 grams raisins – snipped in half
85 grams dried cherries (thinly sliced) or blueberries
Brandy, aged dark rum or orange liqueur
300 grams Green and Blacks dark cooking chocolate
100 grams Green and Blacks milk cooking chocolate
100 grams unsalted butter
1 tbsp golden syrup
100 grams shortbread biscuits – crumbled
60 grams Turkish delight – cut into small pieces
55 grams lightly toasted hazelnut slivers
2 pieces crystallized orange zest – finely chopped (recipe below)

  1. Put the cherries or blueberries and raisins into a small bowl, warm just enough brandy to cover, pour over the dried fruit, cover with clingfilm and leave overnight. Drain and discard the liquid (or use in another recipe), pat the fruit dry with kitchen paper towel. Put to one side.
  2. Melt the dark and milk chocolate, butter and golden syrup in a heatproof bowl over a pan of barely simmering water, the bowl should not touch the water. Watch carefully, stirring occasionally until melted then stir until smooth.
  3. Stir in remaining ingredients and place teaspoons of mixture onto a baking tray lined with non stick baking parchment.
  4. Cool until firm – store in the fridge until ready to serve.

Crystallized Citrus Peel 

1 organic unwaxed orange
50 grams caster sugar
50 ml cold water

  1. Pare the peel from the orange, cut into thin strips.
  2. Pour the water into a small saucepan, stir in the sugar and bring to the boil, while stirring to dissolve the sugar.
  3. Add half of the peel, cook for approximately four minutes then remove using a slotted spoon, roll in caster sugar and put onto greaseproof paper in a single layer.
  4. Repeat with remaining peel then allow to dry overnight.
Filed Under: Christmas, Easter, Treats Tagged With: , , , ,

Easy Peasy Chocolate Tiffin

November 14, 2012 by Leave a Comment

It is coming up to Christmas and for me it is home made ‘sweetie time’.

Optional – put the raisins into a small bowl, warm two tables of brandy, rum or orange liqueur (or liqueur of choice), do not allow the liqueur to boil, pour over the raisins, stir and cover with clingfilm – leave until cold then pour into a sieve set over a bowl and allow to drain.

If preferred, try adding other dried fruit, i.e. cherries (thinly sliced), blueberries or cranberries.

115 grams unsalted butter
2 tbsp light muscovado sugar
2 tbsp golden syrup
2 rounded tbsp Green and Blacks organic cocoa – sifted
225 grams ginger nuts – crushed
55 grams seedless raisins – snipped in half (or dried blueberries, cherries or cranberries)
150 grams Hotel Chocolat dark chocolate drops
75 grams Hotel Chocolate milk chocolate drops
75 grams Hotel Chocolat white chocolate drops

  1. Put the butter, sugar, syrup and sifted cocoa into a heavy based medium sized saucepan.
  2. Warm over a low heat while stirring until the sugar dissolves and the butter melts; when combined stir in the biscuits and raisins.
  3. Transfer to a line Swiss roll tin, press down.
  4. Melt the dark and milk chocolate in a heatproof bowl set over a pan of barely simmering water – ensuring the bowl does not touch the water – melt occasionally, when melted stir until smooth then pour over the mixture in the tin; tilting to spread out evenly.
  5. Melt the white chocolate using the same method, using a spoon, quickly drizzle over the dark chocolate and allow to set at room temperature.
  6. Chill in the fridge for 60 minutes then cut into bit size pieces.
Filed Under: Christmas, Treats Tagged With: , , , , , ,
«Older Posts
%d bloggers like this: