Chocolate Pound Cake

November 28, 2012 by Leave a Comment

Pound cake is one of my favourites, simply served as is rather than adding frosting or icing. This recipe produces a buttery cake with a lovely flavour of chocolate.

Most brands of Dutch processed cocoa sold in Europe are quite good and while I personally tend to use Green and Blacks or Hotel Chocolat one of the richest is Valrhona – this product adds more flavour and colour than many others. All brands of chocolate and cocoa differ in both taste and texture and they will affect the flavour – I would suggest you use the brand that pleases your palette.

Some recipes I use require the cocoa to be ‘bloomed’, this is simply to mix the cocoa powder with hot liquid which intensifies the flavour. When making chocolate cakes, try dusting the tin with cocoa powder rather than flour – just pop a spoonful into the tin and tilt to ensure an even coating, then tip out the excess.

30 grams Dutch processed organic cocoa powder
60 ml boiling hot water
175 grams plain white flour
1 tsp baking powder
1/4 tsp fine sea salt
225 grams unsalted butter, at room temperature
200 grams golden (unrefined) caster sugar
3 large fresh eggs, room temperature
1 and 1/2 teaspoons natural vanilla extract

  1. Preheat oven to 180ºC (355ºF, gas mark 4), place an oven shelf on the centre rung (shelf) of the oven.
  2. Brush a 900 gram loaf tin with melted butter, line the base with baking paper, brush with butter than sift in a spoonful of cocoa, tilt to coat the tin in cocoa, tip out the excess.
  3. Sift the cocoa into a small bowl, gradually add the hot water while mixing until smooth. Allow to cool to room temperature.
  4. Using a stand free or hand held mixer, cream the butter and sugar until pale and fluffy.
  5. Add the eggs – one by one – beating well after each addition then scrape down the bowl side as and when required, add the vanilla extract and cooled cocoa with the motor running.
  6. Sift the Flour, baking powder and salt into a bowl.
  7. With the mixer set to low, add the dry ingredients and beat until just combined.
  8. Scrape the batter into your prepared tin, smooth out the surface with a palette knife or back of a spoon and bake on the centre shelf for approx. 50 to 55 minutes – a skewer or tooth pick inserted into the centre will come out clean when the cake is ready.
  9. Transfer tin to a wire rack and allow to cool for approx. 10 minutes before turning out and removing the baking paper.
  10. Place onto a wire rack and allow to cool completely.
Filed Under: Cakes and buns Tagged With: , ,

Chocolate Truffles with Hazelnuts

November 25, 2012 by Leave a Comment

400 grams Hotel Chocolat dark chocolate drops
or
200 grams EACH Hotel Chocolat dark and milk chocolate drops
plus
397 grams can condensed milk
30 grams unsalted butter
1/2 tsp sea salt flakes
100 grams unrefined icing sugar
60 grams lightly toasted hazelnut slivers

  1. Line an 18 cm diameter square tin with baking parchment.
  2. Place the chocolate drops in a heavy based saucepan with the condensed milk, butter and sea salt – warm very gently, stirring occasionally, until melted and smooth.
  3. Sift the icing sugar into the mixture while beating until thoroughly combined.
  4. Press the fudge evenly into the tin, smooth out the top and scatter the nuts evenly over the surface, lightly pressing down into the fudge.
  5. Cover the tin with clingfilm, chill until set then cut into squares.
Filed Under: Christmas, Easter, Truffles Tagged With: , , , ,

Chocolate Marquise Cake Topping

November 20, 2012 by Leave a Comment

Whilst I used the dark chocolate drops from Hotel Chocolat cooks range, you could also use other good quality brands, for instance Green and Blacks dark cooks chocolate 72% cocoa solids, or a mixture of dark and milk chocolate for those who do not like too much dark chocolate.

I use a wire balloon whisk through for stirring and whisking.

200 grams Hotel Chocolate dark chocolate drops
4 tbsp espresso or strong black coffee
20 grams unsalted butter
Flavourings
Vanilla bean paste or pure vanilla extract
Aged dark rum, brandy, or coffee liqueur

  1. Put the chocolate and coffee into a heatproof bowl over a saucepan containing 3 cm of barely simmer water – the bowl should not come in contact with the water.
  2. Warm – while stirring constantly – until the chocolate melts and the mixture is thick.
  3. Remove the bowl from the heat source, gradually add the butter while whisking until blended.
  4. Flavour to taste, use immediately to frost a cake or buns.
Filed Under: Christmas, Easter, Filling, Frosting and Icing Tagged With: , ,

Easy Peasy Chocolate Fudge

November 13, 2012 by Leave a Comment

A simple recipe that can easily be adapted; try using flavoured chocolate, all dark chocolate, or vary the amount of milk and dark used in the recipe to suit your taste. I tend to use Green and Blacks as it is readily available, but Hotel Chocolate have a fantastic range of cooking chocolate, in drops which are easier to melt as they are all the same size.

200 grams Green and Blacks dark cooking chocolate, 72% – chopped
200 grams Green and Blacks milk cooking chocolate, 40% – chopped
397 gram can Carnation Condensed Milk
25 grams unsalted butter
Pinch sea salt flakes
100 grams unrefined icing sugar
55 grams almond or hazelnut slivers, lightly toasted or Brazil nuts, coarsely chopped

  1. Place the dark and milk chocolate into a non-stick saucepan with the condensed milk, butter and sea salt – while stirring occasionally melt the ingredients over a low to medium heat until silky smooth.
  2. Sift in the icing sugar, one third at a time, mix thoroughly – if preferred use a hand held electric mixer.
  3. Press into the prepared tin, smooth the surface with the back of a spoon and press the nuts into the fudge, if using
  4. Chill in the fridge for 60 minutes or until set, cut into squares and store in the fridge in an airtight container for up to 2 weeks

 

Filed Under: Treats Tagged With: , , , , , , ,

Chocolate Coated Orange Shortbreads

November 4, 2012 by Leave a Comment

150 grams plain white flour
Pinch fine salt
100 grams unsalted butter, diced and softened
50 grams unrefined caster sugar
1 large fresh orange – finely grated zest
Chocolate
100 grams Lindt Excellence Orange Intense, broken into pieces

  1. Preheat the oven to 180°C, 355ºF, gas mark 4; Grease 2 baking sheets with a little butter or line with greaseproof paper.
  2. Sift the flour and salt into a baking bowl, reserve.
  3. Cream the butter, sugar and zest until pale and fluffy.
  4. Sift in the dry ingredients, mix to form a dough – do not be tempted to add any liquids.
  5. Transfer to a lightly floured work surface then roll out to 5 mm in thickness.
  6. Cut into rounds using a biscuit cutter – or any other shape you fancy
  7. Using a palette knife, carefully transfer the shortbreads to the baking sheet, spacing them evenly apart; chill for 15 minutes in the refrigerator.
  8. Bake for 7 to 10 minutes or until a pale golden colour; remove from the oven and allow to cool on the baking sheet for a couple of minutes.
  9. Transfer to a wire rack to cool completely.

Chocolate

  1. Put the chocolate into a bowl over a pan of barely simmering water; when melted, stir until smooth – keep warm.
  2. Dip each biscuit into the chocolate coating half of the biscuit, allowing excess to drip off.
  3. Place onto a tray lined with greaseproof paper and leave to set.
Filed Under: Biscuits and Cookies Tagged With: , , ,

Chocolate Fondue

November 3, 2012 by Leave a Comment

I have been concentrating on writing a book, something that has been in the planning stage for over eight years; as a consequence my recipe blog has been neglected somewhat. Decided that it had to change.

400 grams Green and Blacks dark milk chocolate
80 grams unsalted butter
280 ml double cream
300 ml breakfast milk

  1. Put the ingredients into a saucepan set over a low heat.
  2. Gently warm, while stirring occasionally, until the chocolate and butter melts.
  3. Stir until the sauce is smooth.
  4. Pour into a fondue pot and serve with fresh fruit or marshmallows – lightly toasted.
Filed Under: Fondue Tagged With: , , ,

Hot Chocolate Fudge Sauce

November 2, 2012 by Leave a Comment

300 ml double cream or crème fraîche
1 tbsp aged dark rum or brandy (for a different taste entirely, try Tia Maria – amount to taste)
Pinch sea salt flakes
250 grams good quality dark chocolate, i.e. Green and Blacks or Hotel Chocolat
1 tbsp golden syrup or corn syrup (for a richer taste, try Miel de Cana)
30 grams unsalted butter

  1. Pour the cream, liqueur and sea salt into a saucepan set over a low heat, warm gently until almost boiling.
  2. Add the chocolate, syrup and butter.
  3. Stir until the chocolate has melted and the sauce is smooth and glossy.
  4. Serve while warm.
Filed Under: Sauces Tagged With: , , , ,

Simple Rocky Road Bites

October 31, 2012 by Leave a Comment

This is a really simple recipe for rocky road bites with just chocolate, butter, salt, condensed milk, nuts and marshmallows. Ideal for bonfire night. I used Hotel Chocolat dark and milk chocolate drops, but any good quality chocolate would be okay. My preference is for Green and Blacks cooks chocolate which melts really well.

You can change the chocolate, using all dark if preferred, or adding a little more milk chocolate; trying adding Brazil nuts for a change of taste and texture.

350 grams Hotel Chocolat dark chocolate drops
150 grams Hotel Chocolat milk chocolate drops
30 grams unsalted butter
1/2 tsp sea salt flakes
397 grams tin condensed milk
350 grams coarsely chopped hazelnuts or almonds (or add lightly toasted slivers, if preferred)
500 grams mini white and pink marshmallows

  1. Line a 23 cm by 33 cm tin with greaseproof paper.
  2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, ensuring the bowl does not touch the water. Watch carefully, stirring occasionally, when melted stir until smooth.
  3. Stir in condensed milk then remove from the heat, add the nuts and marshmallows, stir into the melted chocolate mixture.
  4. Pour into prepared tin and chill until firm.
  5. Alternately, line a tray with non stick baking parchment, place rounded teaspoons of chocolate mixture onto the paper and allow to set, then chill until firm.
Filed Under: Halloween, Treats Tagged With: , , , , , , ,

French Truffles

October 24, 2012 by Leave a Comment

Lovely truffles with a combination of dark chocolate on the inside, milk chocolate and cocoa on the outside.

400 grams Hotel Chocolat dark chocolate drops
250 ml Crème Fraîche or double cream
40 grams unsalted butter
225 grams Hotel Chocolate milk chocolate drops, 40%
150 grams Hotel Chocolat organic cocoa powder
Optional flavouring
1 vanilla pod – split lengthways, seeds scraped out
Ganache – Method

  1. Place the dark chocolate drops into a heatproof bowl, reserve.
  2. Pour the crème Fraîche or double cream and butter into a saucepan (add the vanilla pod and seeds, if using, now), bring slowly up to a boil, immediately remove from the heat and pour over the chocolate, while stirring until melted.
  3. Remove the vanilla pod, cover and chill in the fridge to thicken.
  4. Alternately, cover and chill for four hours then whisk until soft peaks form.
  5. Stop beating as soon as this stage is reached as over mixing may cause the mixture to separate.

To finish

  1. Use two teaspoons to shape the ganache into balls then place onto a baking tray lined with baking parchment.
  2. Melt the milk chocolate drops in a heatproof bowl set over a saucepan containing approx. 3 cm of barely simmering water – the bowl should not be allowed to touch the water.
  3. Dip each truffle in the melted chocolate then roll in the sifted cocoa.
  4. Place onto a tray and allow the chocolate coating to set.
Filed Under: Truffles Tagged With: , , , , ,

Mississippi Mud Muffins with Coffee Liqueur or Vanilla Frosting

May 27, 2012 by Leave a Comment

A lovely simple muffin made using the creaming method giving a lighter fluffier muffin, especially good with the addition of a lovely chocolate frosting. Tips on the more traditional method is shown at the end of the recipe. For a slightly different texture which in my opinion enhances the muffins, replace all or half of the plain white flour with wholemeal self raising flour, omit half of the baking powder if replacing half, all if using all wholemeal flour.

150 grams unsalted butter, softened at room temperature
150 grams light muscovado sugar
1 tsp coffee liqueur – I use Tia Nadal, a coffee liqueur made in Spain (or vanilla bean paste)
3 medium sized fresh eggs
120 grams plain white flour
30 grams organic cocoa – I use Green and Blacks or Hotel Chocolat
1 level tsp baking powder
1/4 tsp fine sea salt
Frosting
85 grams good quality dark chocolate (or a mixture of dark and milk cooks chocolate)
85 grams unsalted butter
140 grams unrefined icing sugar, sifted
1/2 to 1 tsp vanilla bean paste or coffee liqueur

  1. Preheat oven to 190ºC, 375ºF, gas mark 5.
  2. Cream the butter and sugar until pale(r) and fluffy.
  3. Add the coffee liqueur (or vanilla bean paste) and eggs – one at a time – beating well between each addition.
  4. Sift the flour, cocoa, baking powder and sea salt into a bowl, stir with a whisk to blend then resift over the creamed mixture.
  5. Gently fold in until fully incorporated.
  6. Spoon into muffin cups, three quarters full maximum.
  7. Bake for approx. 14 minutes (baking time depends on size of muffin), or until well risen; leave to cool for 2 to 3 minutes in the tin, then transfer the muffins to a wire rack and allow to cool completely before frosting.

Frosting

  1. Melt the chocolate by your preferred method, allow to cool.
  2. Cream the butter and sugar until pale and fluffy, beat in the chocolate, vanilla or coffee liqueur.

To finish

  1. Spread the frosting over the muffins and (optional) grate a little white chocolate over the top.

Traditional Method

  1. In a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly.
  2. Then the milk (and other liquids) are stirred in.
  3. Sift all the dry ingredients into a bowl, stir with a whisk to blend.
  4. The two (wet and dry ingredients) are combined just before baking.
  5. To combine, cut and fold liquid into the dry ingredients.
  6. Mix only to combine.
  7. Batter will be lumpy but no pockets of dry ingredients should remain.
  8. The general rule is only 12 strokes.
  9. Bake (as above) as soon as the ingredients are mixed.
  10. When filling cups, do not mix batter between scoops – tip, I find an ice cream is ideal for standard muffins, much easier and quicker to transfer to the paper cups.
Filed Under: Easter, Filling, Frosting and Icing, Muffins, Valentine´s Day Tagged With: , , , , , ,
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