berries Archives - Sugar et al

Chocolate Olive Oil Cake

23|01|2018

This cake has been on my must-try list for years. I’ve heard as well as experienced in many occasions that oil lends a softer, moister crumb. But since I like butter too much, I’ve just been putting it off. The reason? We whip butter in most cases with sugar to get that tall, light, fluffy texture which is not possible with oil. And of course the flavour and taste of good old butter. I’m a fan! However, with the New Year comes new resolutions and the willingness to experiment a bit more than I would usually do the rest of the year. So I gave it a go. The first time, the the cake turned out a bit dry but nevertheless it was gone in minutes as the kids were at home and I was after all baking the first chocolate cake of the year.

The second time I added warm water to the cocoa powder instead of adding it with my dry ingredients. It was a success. The cake was a moist, chocolatey deliciousness that tasted amazing with a chocolate ganache topping. The biggest plus is that it is such an easy cake to put together. Simple and sweet. Including olive oil and cutting out butter also makes it a bit healthier if you’re counting those calories this month.

Chocolate Olive Oil Cake
Makes a 6 inch round cake

1/2 cup cocoa powder (preferably Dutch Processed)
1/2 cup warm water
1 cup castor sugar
2 large eggs
1 tsp vanilla extract
1 cup self raising flour
1/3 cup plain flour
2/3 cup olive oil
1/4 cup milk

Chocolate Ganache
150 g dark chocolate, roughly chopped
1/4 cup thickened/heavy cream

To make the cake : Preheat oven to 180 degrees C. Grease the base and sides of a 6 inch round pan and line the base with baking paper.
In a small bowl mix the cocoa powder and water together to make a smooth paste.

Using an electric mixer or by hand in a large bowl, beat the eggs and sugar together till pale and creamy. Add the vanilla extract and beat again. Add the flours, olive oil, milk and cocoa mixture and fold till well combined.

Pour into prepared pan and place in the oven. Bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from oven. Leave aside for 5-10 minutes to cool slightly, then turn onto a wire rack to cool to room temperature. Once cooled completely, drizzle with chocolate ganache. Leave aside for 10 minutes for ganache to set. Top with fresh berries.

To make the ganache: Place the chocolate and cream together in a microwave safe bowl or cup. Microwave on medium in short bursts of 10-15 seconds until cream reaches boiling point (do not boil). Leave aside for 1 minute for the chocolate to melt. Stir with a spoon till well blended. Pour or drizzle over chocolate cake.

Chocolate Microwave Mug Cake

21|10|2017

I think everyone should have a mug cake recipe that they pull out during those intense craving moments when they just want a small portioned dessert without the wait. Of course, in their favourite mug. That makes it even more personal and comforting, right? My mug so only I can eat. I actually had several mug cake recipes printed and filed neatly in a folder many years ago when I could barely call myself a baker. It was such a life changing discovery at the time. Making cakes without an oven, that too in 5 minutes. Everyone thought I was a genius and no one even cared that most of these ‘cakes’ were nothing in taste or texture like a cake.

I was doing a spring clean the other day and found those folders. The next thing I knew was that I was looking for mugs to give them a go again. Alas! They were not the kind of stuff I would enjoy today. I had to make a few adjustments, try and make something in the same mug that I would microwave and chose to make an eggless version. That is because, it is safer to undercook them than an overcooked mug cake that feels like rubber. And the last thing one would want to do is use another bowl to mix the batter. It’s all about the convenience, if I am not wrong.

This mug cake is easy, fudgy and quite tasty. A dollop of fresh cream or a scoop of ice cream nicely completes it especially when it’s warm and goeey from the microwave.

Chocolate Microwave Mug Cake
Serves 1

2 tbsp self-raising flour
21/2 tbsp brown sugar (or 2 tbsp castor sugar)
2 tbsp cocoa powder
2 tbsp olive oil
1/2 tsp vanilla extract
1/4 cup milk
2 tbsp water
1 tbsp chocolate chips
fresh berries, to serve
icing sugar, to dust
ice cream, to serve (optional)

Add the first 3 ingredients to a microwave safe large mug and mix well. Add the remaining ingredients (preferably in the order listed) and mix well. Microwave on medium for 1 minute, then in short bursts of 10 seconds until the batter has firmed up but is till fudgy. Mine took around a minute and 20 seconds.

Serve with berries and a dusting of icing sugar and a side of freshly whipped cream or ice cream.

Skinny Berry Frozen Yoghurt Cheesecake

3|10|2017

We are huge fans of cheesecake at home. The only thing that stops me from making them frequently are the calories that come with it. Most cheesecakes are heavy. First cream cheese, then either eggs or gelatine and a rich crust to go with it. So I figured out a relatively healthier way of eating cheesecake whilst keeping it simple and sweet. I used store bought frozen yoghurt that already had a delicious berry flavour to it and mixed it with Light Cream cheese. For the crust, I chose a gluten free option with the goodness of almonds and dates.

It’s Spring here in Australia and the weather is warming up, so freezing the cheesecake not only firms it up but also makes it the perfect make ahead dessert for all your Spring and Summer parties. Fresh berries and edible flowers complete this absolutely delicious cheesecake. Delightful, vibrant and very summery.

Skinny Berry Frozen Cheesecake
Makes an 8 inch round cheesecake

1 cup raw almonds
2 dates
2 tablespoons coconut oil, melted
600 ml (approx 2/3 tub Frozen Yoghurt) (I used Proud and Punch, the more the berries)
250 g light cream cheese
1 tbsp honey
Fresh berries, to serve
Edible flowers, to serve (optional)

Thaw the Frozen Yoghurt for 30 minutes. Process the first 3 ingredients for the crust in the bowl of your food processor and process into a fine sticky paste. Transfer the mixture on to an 8 inch springform pan and press down to form an even crust. Place in the freezer for 15-20 minutes while you make the filling.

Beat the Light cream cheese till light and fluffy. Add the Frozen Yoghurt and honey and beat together until smooth and well blended. Pour on to the prepared crust, Tap the pan very gently on your kitchen counter to get rid of air bubbles. Freeze for at least 6 hours, preferably overnight. When ready to serve top with fresh berries. Cut into slices and enjoy.

Dark Chocolate Cheesecake Tart With Summer Fruits

28|03|2015

So, we are well into Autumn! There are no color changing maple leaves where I live. The sun hasn’t started to set earlier either. There is a very slight chill in the morning. But it is still Autumn. Because it is no longer summer. Because the beautiful raspberries, nectarines and plums are getting replaced with apples and oranges. I will be waiting a long wait before I play with them again. The change of the seasons, more specifically the end of summer does have a slight depressing effect on me. It could have something to do with my love for colors and my need for sunshine. It could also have to do with the other side of the world, where nature is presenting itself in the form of my favorite produce.

This cheesecake tart is once again one of those excuses for me to get hold of the last summer produce and lay them out generously on the top. I wanted a nice crumbly chocolate-y crust and a rich filling to complement the fruits. I fully baked the shell till it was nice and crisp and then added the cheesecake filling. Once the filling was set, I poured chocolate ganache on top for another layer of chocolate indulgence. So, three layers of chocolate and some gorgeous berries, grapes and figs and you have an impressive dessert.

Dark Chocolate Cheesecake Tart With Summer Fruits
Serves 8-10

For the Tart Shell (adapted from here)
125 g chilled butter
1 cup (150 g) plain flour
1/3 cup (60 g) icing sugar mixture
1/4 cup (30 g) almond meal
1/4 cup (30 g) cocoa powder
1 egg yolk

For the Chocolate Cheesecake Filling
250 g dark chocolate, melted and cooled
400 g cream cheese, softened
1/2 cup castor sugar
125 ml heavy cream, whipped to stiff peaks

Chocolate Ganache
200 g dark chocolate
1/4 cup heavy cream

Make the tart shell: Place the butter, flour, icing sugar, almond meal and cocoa powder in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 20cm (base measurement) round, fluted tart tin with removable base. Use a sharp knife to trim the edges. Place in the fridge for 15 minutes to rest.

Place the tart tin on an baking tray. Line the pastry with baking paper and fill with rice or beans. Bake in preheated oven for 10 minutes. Reduce temperature to 180 degrees C. Remove the rice or beans and bake for a further 15-20 minutes or until pastry is perfectly cooked through. Remove from oven and set aside to cool (do not remove from tart pan).

Meanwhile make the cheesecake filling : Melt chocolate in a double-boiler over medium heat. Leave to cool. You can also use a microwave, just follow the instructions on the chocolate packet.

Whip cream cheese and sugar until smooth and creamy. Add the whipped cream and mix till smooth. Stir in melted chocolate until mixture is smooth and well blended.

Pour mixture onto the tart shell. Level out the surface with the back of a spoon. Chill for at least 5 hours. Remove from refrigerator and pour over chocolate ganache. Allow to set in the fridge for 15 minutes. Decorate with fresh fruits, just before serving.

To make the chocolate ganache, heat the heavy cream in a small saucepan. Before it reaches boiling point, remove from heat, add the chocolate. Leave aside for 10 minutes. Mix till chocolate is well blended and smooth. Alternately, you could place the cream and chocolate together in a microwave safe bowl and microwave for a few seconds.