Chocolate Archives - Page 13 of 24

Chocolate And Coconut Friands (Financiers)

17|12|2014

Friands are mini cakes made with a nut meal (almonds) and egg whites. These ones are flavored with chocolate and coconut and served with a dusting of icing sugar.

It’s been an emotional week for us, waking up to tragic news from home and around the world almost every day. Watching the horrific incident unfold on television, not very far away at Martin’s place (a place that is dear to every Sydneysider, a street on which, possibly every visitor to Sydney might have walked) made me think several times how much we take life for granted. I can only get a sense of the grief and pain, the families of the hostages might be feeling at this time for the loved ones who they won’t see or hear again. I was constantly praying and thinking about the three young children who might not even be able to assess why their Mum wouldn’t return home like any other day to put them to bed and kiss them goodnight. As if this was not disturbing enough, the barbaric killing of school children in Peshawar came in the News. Children? Young lives who have not even seen the world. Can so much hatred exist in an human heart? As a mother, I couldn’t stop the tears flowing from my eyes. I held my children close to me and shuddered.

This was otherwise meant to be a happy time for everyone. Sharing, caring, giving..receiving..spreading joy and gratitude. I made these friands during the weekend as a gift to a dear friend. They were delicious and simple to put together. I am a friand-oholic as you might already know by the number of recipes I have dedicated to them. If you walked in to my home, at different times in a month, you would probably find a different flavour each time. I was a muffin lover until I discovered ‘the friand’. Now if I come across a new flavour or recipe of muffin, I will instantly have this urge to make a friand with those flavours. They are so easy to incorporate new ingredients in to. I had not made chocolate friands before so I wanted to test out by adding cocoa and coconut to the batter. As I suspected they turned out great. They make a delicious gift too as they can remain in room temperature for 2-3 days (unless you are adding fresh fruit to it).

Friands are very Australian. There would barely be a cafe or a bakery in Australia where you would not find them. Sharing these today makes me feel one with my fellow countrymen at this time when we could all do with some festive cheer.

Chocolate And Coconut Friands (Financiers)
Makes 10

1 cup almond meal (ground almonds)
1 1/2 cups icing sugar, sifted
3/4 cup plain flour, sifted
1/2 teaspoon baking powder, sifted
5 egg whites
125 g butter, melted
1/4 cup dutch processed cocoa powder
1/4 cup dessicated coconut
Icing sugar/extra dessicated coconut, to dust.
Fresh red currants/berries, to serve

Preheat oven to 180 degrees C. Lightly grease a 12- capacity muffin pan or mini bundt cake pan. Place the almond meal, icing sugar, flour, baking powder, eggwhites, butter, cocoa powder and coconut in a bowl and whisk until combined. Spoon the mixture into the prepared pan and bake for 20–25 minutes or until the friands are golden and cooked through.
Remove from oven and release friands after 2 minutes. Cool on a wire rack. Dust with icing sugar.

Raspberry Rhubarb and Chocolate Baked Alaska

10|12|2014

As a little girl,I had my favourite ice cream flavours and choices like most other children. Generally, restaurants we went to had a frozen dessert called Cassata on the menu which is the one I would always ask for. I later on figured out that it was inspired by the Cassata Siciliana, a true Italian beauty. The bright colours of the ice-cream layers and candied fruit would of course appeal to any child. When I grew up, the pastry chef in me was totally drawn to the layered structure and anatomy of the Italian classic. Perhaps you might have guessed by now that I find the whole layer thing of a cake or dessert very exciting. Then I came across the Baked Alaska. Though this one was a layered ice-cream cake too, the components were different. More specifically, it had a meringue coating. So this one naturally ranked high among my list of favourites. To make and to eat. And most of all, the reveal…as you slice through it’s very core.

The traditional Baked Alaska has a layer of sponge housing one or two layers of ice-cream and covered all around with uncooked meringue. The cake is frozen till it is hard so it can withstand a few minutes in the oven while the meringue is being toasted. The fascinating thing is that the ice-cream does not melt as the sponge and meringue prevents the heat from reaching the centre. So scientific and interesting, isn’t it? My version is a slightly simpler. The layers are one on top of the other, then covered in meringue which is then browned with a blow torch.

The bottom layer is my go-to chocolate cake recipe. I have used half the batter for this cake. You could bake the other half and freeze it for later use. The recipe is quite a flexible one so you can make your favourite chocolate cake recipe or a ready mix or a store bought cake as well. The next layer is a rhubarb-raspberry sorbet that has been on my mind since last summer. The topmost layer is a raspberry and pistachio semifreddo. So you can see that you do not need to take out your ice-cream machine to make this. The individual layers can be made way ahead and assembled the night before you plan to serve it. I have used used a swiss meringue to cover the dessert for stability but you could go with any meringue recipe you are comfortable with. I have got the dome shape from an old plastic pudding container in which I made this. A round cake pan would just work as well.

Needless to say, all the individual elements of this dessert can be made independently as a stand alone dessert. They are as delicious together as much as they are by themselves.

Raspberry Rhubarb and Chocolate Baked Alaska
Serves 8-10

For the chocolate cake (we will be using half the batter for this recipe)

1 cup self-raising flour, sifted
2 tablespoons plain flour, sifted
1 1/3 cups, firmly packed) brown sugar
3/4 cup milk
125 g butter, cubed
1/2 cup cocoa powder, sifted
1/4 teaspoon bicarbonate of soda, sifted
3 eggs, lightly whisked

Preheat oven to 160 degree C. Grease the base and sides two 15 cm round cake pan and line the base with non stick baking paper.

Place the two flours together in a bowl. Place the sugar, milk and butter in a large saucepan. Add the cocoa and bicarbonate of soda into the pan. Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth (don’t boil the mixture). Remove the pan from the heat and set aside for 5 minutes to cool slightly.

Add the flour mixture in slow additions gradually whisking to mix. Add the eggs and continue to mix till well combined. Pour into the prepared oan. Smooth surface with the back of a spoon. Bake in the oven for 30-35 minutes or until a skewer inserted in the centre of a cake comes out clean. Set aside for 10 minutes before turning the cakes onto a wire rack.

For the Raspberry-Pistachio Semifreddo
1 egg
2 egg yolks
1/2 cup caster sugar
1 cup thickened/heavy cream, whipped
1/4 cup pistachios, toasted and roughly chopped
1 cup frozen raspberries

To make the semifreddo : Grease a 6cm-deep, 15 cm round cake pan or pudding basin/mold. Line with baking paper, allowing a 5cm overhang on both long ends.
Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool.

Transfer mixture to a large bowl. Gently fold in cream, pistachio and raspberries. Pour mixture into prepared pan. Cover and freeze for 4 hours or until firm.

For the Raspberry-Rhubarb Sorbet
250 g rhubarb, washed, trimmed and roughly chopped into chunks
250 g raspberries (fresh or frozen, I used frozen)
1 cup castor sugar
1 tbsp lime juice
1 cup water

Place rhubarb, raspberries, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
Allow to cool then blend mixture to smooth in a food processor.
Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4 hours.
Thaw for 30 minutes and spoon on top of the Semifreddo.

For the Meringue
3 egg whites
3/4 cup castot sugar
cream of tartar, a pinch

To make the meringue, place the egg-whites, sugar and cream of tartar in a heatproof bowl that is placed over a saucepan of simmering water. Whisk continuously till the sugar dissolves (about 2-3 minutes). Remove from heat and whip up the mixture with a electric or hand mixer to stiff peaks.

To Assemble, turn the frozen semifreddo-sorbet once it is solid, onto the cake and firmly press together. Place this back into the freezer for a couple of hours. Just before serving, remove from freezer and coat with meringue. Using a blow torch, brown the meringue all over. Top with berries. Serve. The Baked Alaska will be rock solid so it is best to wait a for 10 minutes before slicing it.

Ferrero Rocher Ice Cream Cheesecake

27|11|2014

The best of both worlds! A Ferrero Rocher Cheesecake and ice cream combined together to make a delicious frozen treat.

At work, we often had training sessions on personality development, leadership, team building and such things. I remember one of the mentors talking about the importance of ‘being at the right place at the right time. People who are able to do that are deemed smarter and successful. It always made me wonder what the right time was..who knows! I would say it has a bit to do with luck and a lot of persistence.
Ferrero Rocher chocolates (which happen to be the most favourite chocolate of mine) were the first things to go on sale at my local supermarket this year. I wouldn’t like to think of myself a person who keeps tabs on sales…in fact quite the oppsosite, but Ferrero Rochers at half price is a pretty big deal. I noticed it in the mailers and made a mental note to be there. By the time I went there, they were gone. Every single one of them. I checked with the store manager and he smiled. ‘They were gone in a couple of hours’. He told me they would be put up on the shelves again at the end of the week. This time I made sure I was there at the start of business. I waited for a few minutes since they told me that the new stocks hadn’t arrived. Finally I came back ,without the Ferrero Rochers of course. So I guess I was not at the right place at the right time. Or maybe at the wrong time at the right place. But here’s the twist to the story.

The same evening we attended a birthday party. There were two celebrations going on at the same time, one of them for a little girl. My boys came back with return gifts in pretty paper bags. When I opened them, what do I see! Yes, two boxes of Ferrero Rochers. Some things are just destined. Like this cake. Our weather totally demands it and the festivities call for it.

As much as I love cheesecakes and you see them often on the blog, I don’t enjoy the waiting time to photograph them. Which is mostly the next day to make sure they are are nicely set and hold up shape outside while I shoot them. This one being a ice cream blended cheesecake, took about 4 hours to set and the edges/sides were neat when I removed it from the spring-form pan. So you could make this even at the spur of the moment and you could have a gorgeous cake to serve after dinner. The cake has a chocolate cookie crust, a layer of ice-cream cheesecake filled with chopped Ferrero Rochers, a drizzle of chocolate sauce and more Ferrero Rocher Chocolates on top. It is really simple to make with no fancy equipment or technique. The taste is like a vanilla cheesecake with crunchy bits of chocolate and hazelnut in each bite. So good!

Though I did cut into the cheesecake the same day, I though it was better if you keep it longer in the freezer. Make sure to take it out 10 minutes before you serve it. The best thing is that the cake will keep for months in the freezer so it makes for a fantastic make-ahead dessert. When I had posted my Ferrero Rocher Mousse Cake a few months ago, I had smashed the chocolates in a zip-lock bag. This time I figured out, it was better to chop them up with a sharp knife. It makes it easier to handle the chocolates. You may use use store bought chocolate sauce to drizzle on top. I always have home made sauce in my fridge so I used that.

Ferrero Rocher Ice Cream Cheesecake
Makes a 19 cm round cake

200 g chocolate cookies
70 g unsalted butter
8-10 Ferrero Rocher chocolates, roughly chopped
400 g cream cheese, room temperature
1/2 cup castor sugar
1 tsp vanilla essence
500 ml vanilla ice-cream, slightly softened (I used store bought)
1/2 cup dark chocolate sauce (recipe below), to drizzle
8-10 Ferrero Rocher Chocolates, to decorate

For the dark chocolate sauce
100g dark chocolate, chopped
1/2 cup pouring/single cream
2 tablespoons brown sugar

Line the base of a 19 cm round Spring-form pan with baking paper.
Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Alternatively, you could crush the biscuits with a rolling pin inside a zip-lock bag. Using your fingertips, press biscuit mixture over base of prepared pan. Place in the freezer for 30 minutes or until firm.

Beat the cream cheese, sugar and vanilla in a large bowl (with a mixer or a whisk) until well blended. Add the ice cream and mix well. Gently fold in the chopped chocolates. Pour over the prepared crust. Freeze for 4 hours or until firm. Remove from freezer 10 minutes before serving. When ready to serve, drizzle with chocolate sauce, top with remaining Ferrero Rocher chocolates and drizzle with more sauce.

To make Dark Chocolate Sauce: Combine chocolate, cream and sugar in a saucepan over a low heat. Cook, stirring, for 5 minutes or until mixture is smooth. Set aside to cool. To store, pour into a cup/jar, cover and store in the refrigerator till needed. Warm up before using.

No-Bake Mocha Peppermint Cheesecake

12|11|2014

I know I have to step up my fitness regime. I can foresee two whole months of eating too much cake, cookies and indulgent treats. I have to make them and if there isn’t enough room in the fridge, someone has to make room for them. Someone who thinks she could hug them if they were real. Or showcase them in a museum.

It’s really hard for me to decide if I like a no-bake cheesecake than the baked version. But I do find it a bit easier to put together and without eggs,it is lighter in texture than it’s baked counterpart. In this recipe I’ve used my favourite chocolate cheesecake ingredients, added coffee to it for a mocha flavour and folded in crushed candy cane for a touch of Peppermint. Then I have topped the cheesecake with more crushed candy cane and pink sprinkles.And that’s all. Easy peasy. But the flavours are good together. Peppermint isn’t really my favourite but Mocha is. You have complete control over how subtle or strong you want the peppermint to be in the cheesecake.The candy cane tends to become sticky after crushing so my advice would be to not do this too much ahead in time.

There are quite a few food-porn-ish cakes in the making now. One more resting in the fridge begging to be photographed. And then the one I am most excited about…for the twin’s fifth birthday. We decided to take a small vacation during that time so the cake will be made and cut in advance at home. We plan to have a store bought one on the actual birthday so whichever way it is, there’s going to be a lot of cake. Along with happy faces.

No-Bake Mocha Peppermint Cheesecake
Serves 8-10

200 g chocolate cookies
70 g unsalted butter, melted
2 tbsp hot milk
2 tsp powdered gelatine
11/2 tsp instant coffee
10-12 candy canes (crushed with a rolling pin inside a ziplock bag)
200 g dark chocolate, melted and cooled
500 g cream cheese, room temperature
1 cup brown sugar
1/4 cup castor sugar
1/2 cup thickened cream
cocoa powder, to sprinkle

Grease a 19 cm round Springform pan. Line the base and sides with baking paper.
Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Using your fingertips, press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes or until firm.

Pour milk into a small bowl. Sprinkle over gelatine. add the instant coffee. Using a fork, whisk until gelatine and coffee are dissolved. Set aside to cool slightly.

Using an electric mixer, beat cream cheese and sugars in a large bowl until smooth. In a separate bowl, whip heavy cream to soft peaks. Add the melted and cooled chocolate and gelatine mixture to the whipped cream. Fold in to blend till smooth.

Add the chocolate-cream mixture to the cream cheese mixture. Fold in gradually till mixed. Next, add 1/2 the crushed candy cane (reserving the rest for the topping) and fold in. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or the back of a spoon. Cover. Refrigerate for 4 hours or until set. Sprinkle generously with cocoa. Top with crushed candy cane.