dessert Archives - Page 19 of 57

Chocolate Brownie Cake

4|03|2017

I was supposed to share a different recipe today but this cake turned out so good that I couldn’t wait until next week. After all, what better to make on the weekend than a good chocolate cake. When that chocolate cake is the most fudgy, outrageously delicious brownie cake you have to share it with the world, right?. A perfectly cracked top and a rich, moist interior and above all, a few simple ingredients that are mostly available at home. I’ve been under the weather this week and this cake got me all excited. I’ve made enough brownies and cakes in the last two decades to know a really good recipe. This is a keeper!

It’s Autumn over here and the light is beautiful. A subtle, diffused light that makes me want to stand outside and photograph everything I can lay my hands on. Summer is my favourite season mainly for the beautiful fresh produce it brings with it and I feel a bit sad when it ends but the first few weeks of Autumn are the best where there is an overlap. We are still enjoying plums, peaches and figs but the apples have started arriving and the weather has cooled down substantially. As for this Brownie cake, the beauty of a chocolate cake is that it defies seasons and reasons. Make it anytime, anywhere.

The initial plan was to decorate the Brownie Cake with red berries. However, it does not need a thing. A sprinkling of icing sugar was enough. The recipe requires the eggs to be separated and whites whipped first and then mixed into the batter. This is the perhaps the reason why the texture is so amazing. If you haven’t separated eggs before, go for it this time. It’s worth it and does not require any perfection as such. If you’d like to try out variations, throw in some orange zest or orange peel, or add a teaspoon of instant coffee powder for a Mocha flavour. I made mine in a 6 inch cake pan and the it had a decent height. If you don’t have a 6 inch pan, you could make it in a 7 inch pan as well. The baking time will reduce to about 45 mins but its best to keep an eye on it after 40 mins.

Chocolate Brownie Cake (adapted with variation from BBC Goodfood)
Makes a 6 inch, round cake.

175 g unsalted butter, roughly chopped
175 g dark chocolate , roughly chopped
1 cup (200 g) castor sugar
3 medium eggs, separated
1/2 cup (about 65 g ) plain flour
1/4 cup chopped hazelnuts (or a nut of your choice)

Preheat oven to 180 degrees C (160 degrees C for fan forced ovens). Grease a 6 inch round pan (base and sides) and line the base with baking paper. Place the butter, chocolate and sugar in a medium saucepan over low heat until melted, stirring occasionally until blended. Remove from heat and leave aside to cool (about 20 minutes).

Whisk the egg yolks into the chocolate mixture, then add the flour and nuts.

Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.

Pour into the prepared pan and bake for about 50-60 mins or until crusty on top. Leave to cool, then run a knife around the sides and remove from the pan. Dust with icing sugar and serve warm.

White Chocolate Panna Cotta

26|02|2017

White Chocolate Panna Cotta served with fresh strawberries, dried pomegranate seeds and cocoa nibs for a delicious sweet treat that comes together in minutes and is also gluten free.

My children refer to the Panna Cotta as a ‘milk jelly’! Sweet, creamy, jiggly and so delicious, it looks like a dessert that one would have spent time to create wherein the truth is that it is one of the quickest things to make. The fridge does all the work for you. Just like you would flavour milk or any other form of dairy, the Panna Cotta works on the same principle. After all it is a ‘jellified’ or rather version of milk. The beauty of this dessert is that it is incredibly versatile! Whether you like yours light or decadent or even extra creamy, you can choose between milk, half and half or cream. For people who are lactose intolerant, easily swap milk with dairy free alternatives nut milks, coconut milk, rice milk to name a few. For more healthier variations use buttermilk, yoghurt and natural sweeteners like honey or maple syrup. Want something exotic? The dairy can be infused with rosewater, lavender, spices, fruit purees or citrus zest! Finally, how can there not be a chocolate version of this dessert? It is equally lovely infused with white, milk or dark chocolate but White Chocolate Panna Cotta is my favourite especially with red berries. It’s one of the most delicious pairings ever.

White Chocolate Panna Cotta
Serves 4

1/2 cup + 2 tbsp milk
300 ml thickened cream
100 g white chocolate, roughly chopped
2 tbsp castor sugar (or more if you like it sweeter)
11/2 tsp powdered gelatine
Berries, to serve
Cocoa nibs/chocolate chips, to serve

Place the 1/2 cup milk, cream, chocolate and sugar in a saucepan over low heat and cook till chocolate is melted and mixture is smooth (Do not boil.) Remove from heat.Place the 2 tbsp milk and gelatine together in a a small bowl and allow the gelatine to bloom (about 1-2 mins). Pour this gelatine mixture into the saucepan with the milk-cream mixture and mix till blended.

Cool to room temperature and pour into moulds/serving glasses. place in the refrigerator to set (about 4-5 hours). Serve with fresh fruit and cocoa nibs.

Baileys Ice Cream Tart

11|02|2017

The ultimate romantic Ice Cream treat with a crunchy cookie crust, creamy and decadent Baileys Original Ice Cream filling topped with fresh, juicy strawberries and candied rose petals.

It is that season again when we are trying to find exciting new ways of spoiling our loved ones. I know there are mixed reactions when it comes to Valentine’s Day but I am a sucker for all and any reason to eat great food and shower extra kisses on my family. You’ve heard it before. The way to the heart is through the stomach. So food takes centre stage for me when it comes to impressing someone. In the last few years my food philosophy has been to keep it simple and sweet. Instead of dining out, I prefer an intimate dinner with my husband at home followed by an indulgent, cheeky dessert. We set the table together, light a few scented candles, open up a bottle of wine and chat over dinner which is mostly ordered in. Dessert is ready, waiting in the fridge or freezer because I always settle in for something easy and make ahead. This year I’ve got the ultimate decadence of a recipe for you. A Baileys Ice Cream Tart that is not only simple to make but come on, it’s Baileys. It WILL blow your senses away.

Baileys Original Irish Cream needs no introduction. If you haven’t already tasted the Baileys Original Ice cream, it is a luxurious blend of Baileys flavoured swirls and velvety smooth Baileys liquor infused ice cream. So imagine, when you create a dessert with this Ice Cream as your filling, you are setting yourself (and your partner) up for one of the greatest sensual pleasures life can offer. If you are not the one for romance and mush and would rather spend the evening with your girlfriends, double up on the tart because trust me, there won’t be enough.

I used a simple no-bake cookie crust to hold the ice cream. The Ice Cream does all the work for you so I’ve chosen some fresh strawberries to serve it with along with a few candied rose petals. It’s Valentine’s Day so it doesn’t hurt to dress things up a bit. You could personalise it with your own choice of fruits and chocolate garnishes or just eat it as is. Either ways, it is amazing!

Disclaimer :This post is brought to you by Baileys. All opinions, thoughts and ideas are entirely my own.

Baileys Ice Cream Tart
Makes an 8 inch round tart.

2 X 137 g packs Oreo Cookies (or any other chocolate cookie)
100 g unsalted butter, melted
1 Tub Baileys Original Ice Cream (left at room temperature for 15-20 minutes)
Fresh fruits, chocolates, to serve
Candied Rose Petals (optional)(Recipe below)

Method

Process cookies in a food processor until fine crumbs form. Add the melted butter and mix till well blended.

Press the cookie mixture into the bottom and edges of a fluted tart pan with a removable base. Use the back of a spoon (and your fingers where necessary) to evenly spread out into a neat tart crust. Place the tart pan onto a plate (this makes it easier to move the tart in and out of the freezer). Freeze for 15 minutes.

Remove tart pan from freezer and gently pour the melted Baileys Ice Cream on to the crust. Return to the freezer and let the tart chill till set (about 7-8 hours, preferably overnight).

Top with fruits, chocolates or candied rose petals. When ready to serve, leave the tart outside for 10 minutes before slicing.

Candied Rose Petals

Petals from a rose that is unsprayed (without pesticides etc)
1 egg white, lightly whisked with a fork
½ cup Castor sugar (granulated sugar)

Gently wash the rose petals and dry them on paper towels until completely dry. Line a baking tray with baking paper. Place the sugar on a shallow plate.
Using a paintbrush, lightly brush the petals with egg white, taking care not to put in excess. Alternatively you could dip the petals in the egg white, turn around to coat uniformly and let the excess drop off.

Dip the petals in the plate of sugar making sure they are coated all around. Place the petals on the prepared baking tray. Allow to dry and harden before use (approx. 5-6 hours)

Chocolate Mayonnaise Cake

6|02|2017

You are about to be let in on a life changing hack! Who would guess, the humble mayonnaise could replace the key ingredients in a cake and turn it into my favorite chocolate cake recipe. Like you, I have always put off the idea. Seriously, mayonnaise in cake? So wrong! No, actually I was wrong! I only discovered this while testing out recipes for a favorite brand of mayonnaise (Hellmann’s).

Look at this cake! So simple, yet so cool, right? Not only will this be up there with your go-to recipes in future but you just can’t have enough of this cake. I know the question that you are busting to ask me. Will it taste anything like mayonnaise? The answer is NO! It does not taste of mayonnaise if you use a good quality one. The mayonnaise is there to work it’s magic in the cake to make it extra moist and simplify things for you. If you think about it, mayonnaise is nothing but eggs, oil and vinegar. All of these ingredients are used in varieties of cakes in different ways. To rule out this possibility to a great extent, I’ve included coffee in the recipe. You know how coffee enhances the flavour in chocolate cakes.

I have used a Chocolate Fudge Frosting to frost the cake. Chocolate ganache will work as well or any other chocolate frosting that you love. The idea is to keep things simple. To decorate the cake I’ve grated a block of dark chocolate and stuck them on the sides of the cake with my hand. I hope you try the recipe. Let me know how you like it:-)

Chocolate Mayonnaise Cake
Makes a round 6 inch cake

1 tablespoon instant coffee
11/2 cup self-raising flour
3/4 of a tsp, baking soda
3/4 cup castor sugar (or more if you like it sweeter)
3/4 cup mayonnaise, (I used Hellmann’s Real Mayonnaise)
1/4 cup cocoa powder (preferably Dutch processed)
Preheat oven to 180 degrees C. Lightly grease a 6 inch pan and line the base with non-stick baking paper.
Mix the instant coffee with 3/4 cups lukewarm water. Leave aside to cool completely.

Place the flour, baking soda, cocoa and sugar in a large bowl. Mix together with a large spoon. Add the mayonnaise and coffee mixture and mix till well blended. Pour into the prepared pan.

Bake for 30 minutes or until a wooden skewer inserted in the middle of the cake comes out clean. Remove from the oven. Leave in pan for 10 minutes. Turn out onto a wire rack to cool completely, Once cool, spread frosting on the top and sides. I have used a chocolate fudge frosting (recipe below). You could use the same or your favourite chocolate frosting recipe. Decorate the sides with grated dark chocolate and top with fresh raspberries.

Chocolate Fudge Frosting (this recipe will yield more frosting than you will need for the cake. You could either half the recipe or store the extra frosting for use later on)

120 gms unsweetened chocolate, coarsely chopped
2/3 cup (150 gms) unsalted butter, room temperature
11/3 cups (160 gms) icing sugar sifted
11/2 tsp pure vanilla extract

Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy(about 1 min). Add the sugar and beat until it is light and fluffy(about 2 min). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2-3 min).