Chocolate Archives - Sugar et al

No Bake Chocolate Peanut Butter Cookies

13|12|2024

It’s been a really hot summer right from the beginning and I don’t feel motivated to switch on my oven. If you’re in the northern hemisphere and wondering, in Australia our seasons are exactly oppsite of yours. I was on the look-out for no bake cookies and got the inspiration from Pinterest to create cookies with fillings in them. These chocolate peanut butter cookies are the easiest cookies ever.

These are similar to truffles but a have a lot more texure and very delicious. You simply make a chocolate ganache and fold a combination of biscuit crumbs and nuts through it. Then just shape them and fill. You could experiment with a variety of nuts and fillings example, Biscoff, Nutella, white chocolate, jam and so on. I used melted peanut butter that I sweetened to add to the Chocolate Peanut Butter Cookies. These are ridiculously addictive and would impress any nut or chocolate lover.

If you love peanut butter, you will love my Banana & Peanut Butter Loaf

No Bake Chocolate Peanut Butter Cookies
12-14 Cookies

250 g dark chocolate chopped
150 ml thickened cream/double cream
200 g digestive cookies, roughly broken
75g chopped peanuts
5g cocoa powder
Chopped toasted peanuts for coating
1/2 cup peanut butter
2 tbsp icing sugar

Combine dark chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat. Set aside at room temperature to cool slightly.

Meanwhile, process the digestive biscuits in a food processor until crumbs are formed. Add the chopped peanuts and cocoa powder and mix to combine. Add the dry mixture to the chocolate mixture. Mix until thoroughly combined and forms a dough. place dough in the fridge for 15-20 minutes.

Place chopped toasted peanuts in a shallow plate. Roll the dough between the palm of your hands to shape them into balls. Roll each ball in the plate of toasted peanuts. Using a cookie ring, place the ball in the centre and press in the middle using the back of a spoon to create an indent while giving the cookies a cylinder shape. Alternatively, you could make an indent with your thumb. Place cookies on a baking sheet or plate and refrigerate until firm. About 1-2 hours.

To make the filling, place the peanut butter and icing sugar in a microwave safe bowl and microwave for 15-20 seconds or until melted. Stir.

Spoon the filling in the centre of the cookies. Allow to set, about 10 minutes. Enjoy!

Ferrero Rocher Chocolate Cake

28|03|2024

With all the candy and chocolate eating during Easter, I reckon a Ferrero Rocher Chocolate cake is a must. Especially since it’s a no fuss, very simple cake with delicious results. The cake has a chocolate hazelnut flavour which is probably a match made in heaven!

The Nutella frosting is so delightful that you could just keep eating it by the spoonful. It’s a rich cake so a small slice goes a long way.

Happy Easter to you and your families. Hope you enjoy the long weekend with amazing food and company.

If you love Ferrero Rocher cakes, dont forget to checout this Ferreo Rocher Mousse Cake

Ferrero Rocher Chocolate Cake
Makes a 7 inch round cake

Cake
160 g unsalted butter, room temperature
1 and 1/2 cups brown sugar
3/4 cup milk
1/2 cup cocoa powder
1/2 tsp bicarbonate soda
1 cup self-raising flour
1/4 cup hazelnut meal (ground hazelnuts)
3 eggs, lightly whisked
Ferrero Rocher chocolates, to decorate
Extra hazelnut meal, to decorate

Nutella Frosting
120 g cream cheese, room temperature
60 g unsalted butter, room temperature
1/4 cup Nutella
1/2 tsp vanilla extract
1 cup icing sugar
2 tbsp Dutch processed cocoa powder

To make the cake : Preheat oven to 180 degrees C. Grease the base and sides and line the base of a 7inch round baking pan.

In a large saucepan, place the butter, sugar, milk, cocoa powder and bicarbonate soda and cook over low heat until butter has melted and mixture is smooth.

Remove from heat and leave aside for 10 minutes to cool.
Add the flour and hazelnut meal. Mix. Add the eggs and mix till incorporated.
Pour the mixture into the prepared pan. Bake for 69-75 mins or until a skewer inserted in the middle of a cake comes out clean.

Remove from oven. Leave aside for 10 minutes. Run a blunt knife around the sides to loosen the cake, then turn onto a wire rack to cool. Once cool, decorate with Nutella frosting. Sprinkle hazelnut meal. Top with Ferrero Rocher chocolates.

To make the frosting : Beat the cream cheese and butter until smooth. Add the Nutella and vanilla, beat until just incorporated. Add the sugar and cocoa powder, a little at a time until well combined and frosting is smooth.

Eggless Chocolate Cake

24|01|2024

This is the most delicious, moist and easy eggless chocolate cake recipe that is made basically by throwing in all the ingredients into a bowl. The chocolate decorations may look complex and seem like a lot of work but actually they’re just melted chocolate made to set in different molds. I used these.

With valentine’s day around the corner, I was looking for an excuse to use my heart shaped cake pan that was gathering dust. If you don’t have one, just use a 7 inch round cake pan. If you want to keep things simple, feel free to top the cake with raspberries or strawberries. The cake underneath is so rich and divine, it could be eaten on it’s own.

Eggless Chocolate Cake
Makes a 7 inch round cake

1 cup (125 g) self raising
3/4 cup (150 g) castor/granulated sugar
1/4 cup (22g) dutch processed cocoa
1/2 tsp baking soda
1/2 cup (120 ml) oil
1/2 cup (120 ml) water
1/4 cup (60 ml/g) Greek yoghurt
1/4 cup (60 ml) milk

Chocolate Cream Cheese Frosting
1/4 cup (57 g) unsalted butter, room temperature
4 oz (115 g) cream cheese, room temperature
1½ cups (180 g) powdered sugar
2 tbsp (11 g) Dutch-processed cocoa

Make the cake : Preheat the oven to 350°F (177°C). Grease the base and sides of a 7-inch (18-cm) heart shaped pan and line the base with baking paper.

In a medium bowl, place the self-rising flour, baking soda, sugar and cocoa. Mix together to combine. Make a well in the centre and add the oil, water, yoghurt and milk. Fold until combined (don’t over mix).

Transfer the batter to the prepared cake pan. Bake for 60-65 minutes or until a skewer inserted in the middle of a cake comes out clean.  Remove the cake from the oven. Leave it aside for 10 minutes, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it onto a wire rack to cool completely.

Make the cream cheese frosting: Using a hand mixer or an electric mixer, beat the cream cheese and the butter together until smooth and creamy. Add the sugar, 1/2 cup (60 g) at a time, beating after each addition until smooth. Add the cocoa powder and beat till well blended.

Assemble : Place the cooled cake on a cake stand or plate. Spread the cream cheese frosting over the top of the cake. Fill up a piping bag fitted with a star tip with the frosting. Pipe swirls to form a border around the cake. Decorate with chocolate decorations or berries.

If you like rich chocolate desserts check out this Chocolate Tart

Coffee Mousse Cake

2|04|2023

How much do you love coffee? Would you be willing to replace your morning espresso with a slice of this decadent Coffee Mousse cake? Because where a rich, creamy mousse is involved, it’s hard to say no. To sweeten the pot, the coffee mousse cake is topped with a fluffy cocoa spiked whipped cream and coffee bean chocolates that are also made at home.

The coffee mousse cake involves no baking and is pretty easy to put together. You just have to pay attention the first time when you’re making a mousse. After that it gets easier because you know exactly what to expect at every step. The coffee bean shaped chocolate mold is by far the most popular item in my store ( on the menubar) at the moment. Don’t they look real? And it’s just plain dark chocolate.

It’s finally started to feel like Autumn in Sydney. Until 3 days ago, we were complaning about the extreme heat during the day but now with school holidays, we will finally get to visit the locations with colour changing leaves. I know a lot of you are in fact experiencing spring on the other side. The great thing though is that a coffee mousse cake can be made and enjoyed irrespective of the seasons or the weather. Coffee is always a good idea!

If love a good coffee dessert don’t forget to check out this Coffee Cake or these Easy Tiramisu Cups.

Coffee Mousse Cake
Makes an 8 inch round cake

Biscuit Crust
200 g (7 oz) digestive biscuits
½ cup (114 g) unsalted butter, melted

Coffee Mousse Filling
5 tsps (16 g) powdered gelatine
2 tbsp (30 ml) water
4 egg yolks
¾ cup (150 g) granulated sugar
2 tbsp (16 g) cornstarch
½ cup (120 ml) full cream milk
1 tsp vanilla extract
1 ½ cups (360 ml) double cream (divided)
1 tsp instant coffee powder

Cocoa whipped cream
½ cup (120 ml) whipping cream, whipped to stiff peaks with 1 tsp sugar and 1 tsp of Dutch processed cocoa

Coffee Bean Shaped chocolate
3.5 oz (100 g) dark chocolate, melted

Make the biscuit crust: Grease the base and sides of an 8 inch (20 cm) spring form pan with 3 inch (8 cm) height and line the base with baking paper. Place the biscuits in a food processor and process until they resemble fine crumbs. Add the butter and process briefly until combined. Press the biscuit mixture evenly over the base of the prepared pan. Place in the fridge for 30 minutes to chill.

Make the coffee mousse filling: In a small bowl, combine the gelatine and water. Leave the mixture aside to bloom.

In a heavy bottomed saucepan, combine the egg yolks, sugar, cornstarch, milk and vanilla extract. Beat with a whisk. The mixture will initially appear a bit dry bit will become smooth upon whisking. Add ½ cup (120 ml) of the cream and whisk until smooth.

Place the saucepan over low heat and cook whisking continuously until the mixture starts to thicken, about 6-7 minutes. It is important to do this slowly and steadily so the eggs don’t scramble and the cornstarch cooks evenly. The mixture is ready when it resembles custard and is thick enough to coat the back of a spoon.

Remove the saucepan from heat. Add the gelatine mixture and the instant coffee. Mix until all the gelatine is dissolved. The heat from the custard should be enough to cook the gelatine. Strain the mixture into a large bowl. Set aside to cool to room temperature.

In a separate bowl beat the remained whipped cream (240 ml) to soft peaks. The cream should be thick enough to form soft shapes and just firm enough to hold briefly as you lift the whisk, then fall back into the cream. Fold the cream gently into the custard mixture until well combined.

Transfer the filling into the prepared pan over the biscuit base. Place in the fridge for a minimum 4 hours, preferable overnight.

Make the coffee bean shaped chocolate : Pipe the melted chocolate into a coffee bean shaped mold. Allow to set in the fridge. Unmold and keep refrigerated until needed.

When ready to serve, decorate with cocoa whipped cream. Decorate with coffee bean shaped chocolate. Slice and enjoy cold.