Chocolate Archives - Page 8 of 26

Coconut Cranberry Cake With White Chocolate Buttercream

19|12|2016

I think cranberries are slightly overlooked in our part of the world during Christmas while the rest of the world are including them in every other recipe. That is because it is summer over here and we are totally spoilt for choice with the abundant summer fruits and berries. I have never seen fresh cranberries in my life, only frozen (and dried of course) but they are good enough. The sour taste is so perfect to go with white chocolate. as if they were made for each other to create the right balance of flavours. Since it is Christmas, I thought I’d make you a Coconut Cranberry Cake before I start sharing the more summery recipes. Coconut cakes have a nice bite to them and this one is quite light and refreshing. I added a teeny tiny amount of nutmeg to the white chocolate buttercream to elevate it to a Christmas Cake category. I’m glad I did because it really works. The Raffaello chocolates were a last minute addition and yes, they work well too.

I have tried to keep things simple so its not hard for someone to replicate it. Seriously, there is so much going on around Christmas that simplicity is the best way to go. If you are not living in Australia, it might sound strange to you but we’ve been going to a number of barbecue get-together-s and pool parties and it can get quite overwhelming.. I’ve been forcing myself to take breaks as I can easily get stuck between a recipe idea and trying to bring it to life. But I’m done for now. My holiday starts tomorrow. I’ll keep posting but probably in a different frame of mind. No impending deadlines and no briefs. Just thinking about that makes me so excited. As I write this, I’m surrounded by suitcases and last minute things to stuff into my bags. What a mess but a happy sight though! In the last few days of this year I want to reflect, think and express my gratitude to all the wonderful people in my life. It has been a good year!

Coconut Cranberry Cake
Makes a 3 layered, 6 inch round cake

180 g butter, at room temperature
1 cup(215 g) caster sugar
3 eggs
1 tsp pure vanilla extract
1 1/2 cups(225 g) self-raising flour
3/4 cup (55 g) shredded coconut
200 g yogurt
1 cup fresh/frozen cranberries

White Chocolate Buttercream
150 g White Chocolate, roughly chopped
180 g unsalted butter, softened
1 3/4 cups icing sugar mixture
1 teaspoon vanilla extract
2 tablespoons milk
1/2 tsp powdered nutmeg

To make the cake :Preheat oven to 180 degrees C (160 degrees C for fan forced ovens). Grease and line the bases of 3, six inch pans with non-stick baking paper. Process the butter, sugar, eggs, vanilla, flour, coconut and yogurt in a food processor until smooth. divide Divide the batter uniformly between the prepared pans.

Arrange the cranberries on top of the cake batter in each pan and push down gently with your fingers. Bake for 35 to 45 minutes. Bake until light golden brown or a skewer inserted into the centre comes out clean. Remove from oven and leave aside for 10 minutes. Turn on to a wire rack to cool completely.

To make the White Chocolate Buttercream : Place the butter and icing sugar in the clean bowl of electric mixer. Beat on low speed to combine, then increase speed to medium and beat for 4 minutes. Add vanilla and milk, and beat for a further 2 minutes or until mixture is very pale and fluffy.

Add melted chocolate to bowl and beat on low speed until combined. Increase speed to medium and beat for 1 minute or until mixture is light and fluffy. Add the nutmeg and mix till blended.

To assemble: Once the cake layers are completely cool, start assembling..
On a cake plate or stand, spread a little white chocolate buttercream frosting in the centre and place one layer of the cake (so that the cake does not move about while frosting). Spread about 1/2 a cup of the buttercream. Place the second layer. Repeat. Place the last layer upside down (so you get a flat top). Spread frosting on the top and sides. If you want it to look like a naked cake, a thin layer of frosting is good enough.
Decorate the top with more buttercream. Top with cranberries, Raffaelo chocolates and rosemary leaves.

Chocolate Zucchini Cake

27|10|2016

I have taken pride in being an ardent lover of fruits and vegetables all my life. Even when I was little girl and saw my cousins removing bits of cooked beans and beetroot from their stir fries and stews, I was never the one to complain or follow suit. I have a similar or maybe slighter greater love for Chocolate and though I enjoy both in different ways, I seldom like to mix the two loves. Because, why would you mess with Chocolate? Unless you really need to. I have been contemplating this Chocolate Zucchini combination for years but never really found myself convinced enough to try it. But the other day when I was having coffee with a friend and we were taking about veggies in cakes, she said to me ‘Have you ever made a Pumpkin cake? Is it just as gorgeous as a zucchini cake?’ I was surprised. This year I did try a pumpkin cake for the first time and I was truely impressed. ‘Does a Zucchini cake not taste weird?’ I asked her. ‘Oh no! Try a Chocolate Zucchini cake. You won’t taste the zucchini ‘ was her reply. I looked up a few recipes and found this one which looked quite easy. It had brown sugar and cocoa powder so it wouldn’t be inedible even in the worst case scenario, I told myself.

As it turned out, it is a delicious cake! A really moist, textural cake. The addition of chocolate ganache made it a true treat. Whether the cake had any indication of having zucchini in it was hard for me to say. I had added the zucchini myself so obviously I knew it is there and was looking for it. So I figured out the best person to judge would be my nearly 7 year old sweet loving son who does know a thing or two about flavours. I didn’t tell him about the zucchini and just served it to him stating that it was a healthy chocolate cake. After eating it he asked me ‘If it’s a healthy chocolate cake, can I take it to school tomorrow please?’ Well, that says it all:-)

Chocolate Zucchini Cake (adapted with slight variation from Good Food)
Makes a 6 inch cake.

1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1/2 cup sunflower oil
1 tsp vanilla extract
2 eggs
a pinch salt
1/2 tsp cinnamon
1/2 cup cocoa powder
1 cup plain flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups firmly packed grated zucchini (about 4 small or 3 large zucchini)

Preheat oven to 180°C. Grease and line a the base of a 6 inch round cake tin with baking paper. Place the sugars, oil, vanilla, eggs, salt and cinnamon in a mixing bowl.

Whisk together until combined. Sift in the cocoa powder, flour, baking powder and baking soda.

Using a rubber spatula, fold the dry mixture into the wet mixture until just combined. Add the grated zucchini and stir through.

Pour the mixture into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave aside for 5 minutes, then turn cake onto a wire rack and cool to room temperature. Once cooled, spoon or drizzle chocolate ganache over the top.

Chocolate Ganache

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

Microwave method : Place chocolate and cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Stand at room temperature until thickened.

If cooking on the gas, heat the cream over low heat until it just begins to boil. Remove from heat, add the chopped dark chocolate and leave aside. After 10 minutes, mix to blend. Stand at room temperature until thickened.

Ginger And White Chocolate Profilova (Profiteroles +Pavlova) With CSR Sugar

15|08|2016

I have barely, ever seen it snow in winter in Sydney! However, a gentle dusting of sugar on baked goods reminds me of snow in winter. This is how I live my Alaskan fantasies in my own kitchen. With increased baking in the colder months, I ensure my pantry is armed with my favourite sugars (like caster sugar, brown sugar, icing sugar, jam setting sugar) and syrups (golden syrup, treacle) for me to be able to experiment with new and creative recipes for you. I love a good baking challenge and thanks to CSR Sugar for getting me excited once again this year. I was provided with the ingredients and asked to create a unique hybrid dessert. I wanted to create something different, one of a kind, something that would be a bit Aussie and represent our gorgeously, vibrant winters. Therefore I present to you my Profiterole-Pavlova hybrid, the Profilova. What do you think?

This should come as no surprise to my regular readers that the only brand of sugar I use in my kitchen is CSR Sugar. I have started my baking adventures with them years ago, stuck with them and cannot recommend them enough to others. A good quality sugar can create a world of difference in your baked goods and make for successful recipes every time.

The Profilova is a layered Pavlova with 3 layers of crunchy ginger infused meringue. Sandwiched between the layers are delicious, soft profiteroles oozing with a ginger spiked whipped cream that are dipped in coloured white chocolate ganache for the ultimate flavour and texture explosion in your mouth. The amazing part of the Profilova is that all the elements can be made ahead and assembled a couple of hours before serving it to your guests. It makes for an impressive wedding table centrepiece or a celebration dessert or even a cosy Sunday treat to tuck into when the whole family is together,. Winter is all about comfort food, warm spices and indulgent sweet treats and the Profilova is all of that and more.

So now tell me dear readers, what is your favourite winter baking fantasy? Do you try to be adventurous in the kitchen and combine two recipes into one, like a cake pop (cake +lollipop) or maybe a brookie (brownie +cookie)?

Disclaimer : This post is brought to you by CSR Sugar and Baking Nation. All opinions expressed in this post are entirely my own.

Ginger and White Chocolate Profilova
Makes a 3 layered Pavlova stack with 24 profiteroles between the stacks that have been filled with ginger infused cream and dipped in tinted white chocolate ganache.

Layered Pavlova
11/2 cups CSR caster sugar
11/2 teaspoons cornflour
1/2 teaspoon powdered ginger
5 large egg whites (or 6 regular egg whites)

Profiteroles
60 g butter, chopped
3/4 cup (185 ml) water
3/4 cup (115 g) plain flour
3 eggs

Ginger Infused Cream
11/2 cups chilled whipping cream
3 tablespoon CSR caster sugar
¾ tsp powdered ginger

Coloured White Chocolate Ganache

1/2 cup heavy/thickened cream
1 cup white chocolate melts
a few drops of purple food colour
a few drops of blue food colour

Method
Make the layered Pavlova : It is best to make the pavlova layers the previous night and leave them in the oven all night to dry out.
Preheat oven to 120 degrees C (100 degrees C for fan-forced ovens) Draw 3 circles (7 inch, 6 inch and 4 inch) on a sheet of baking paper, turn the sheet over and place them on baking trays.
Combine sugar, cornflour and powdered ginger in a bowl.

Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar mixture, 1 tablespoonful at a time, until the sugar dissolves and the mixture is thick, glossy and holds stiff peaks. Divide among the circles on trays and spread over evenly. Bake for 1 hour 30 minutes, then leave to cool in switched-off oven for overnight (or at least for an hour if you are in a hurry). Leave the door ajar by sticking a wooden spoon in between. Remove from oven and cool completely.

Make the Profiteroles : Preheat oven to 200 degrees C (180 degrees C for fan-forced). Line a baking tray with non-stick baking paper.

Heat the butter and water in a medium saucepan over medium heat until butter melts and the mixture comes to the boil. Remove from heat. Sift in the flour. Use a wooden spoon to beat for 1-2 minutes or until mixture comes away from side of pan. Transfer mixture to a heatproof bowl. Set aside, stirring occasionally, to cool slightly.

Using an electric mixer, beat in the eggs, 1 at a time, beating well after each addition, until mixture is thick and glossy.

Pipe the mixture or place tablespoonful of mixture on the prepared baking tray 3 cm apart from each other. Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.

Turn off the oven. Use a knife to pierce the base of each puff. Place the puffs in oven for 20 minutes to dry out. Transfer to a wire rack to cool. Store at room temperature until needed.

Make the ginger infused cream : In a bowl (which has been chilled in the freezer for 10 minutes) with an electric mixer, beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Refrigerate until needed.

Make the purple and blue White Chocolate Ganache : In a small saucepan over low heat, heat the cream until it is just about to boil (do not boil). Remove from heat and add the white chocolate melts. Allow the cream and chocolate to sit for a few minutes to allow the chocolate to melt. Then, whisk until all the chocolate is completely melted and you have a smooth and uniform mixture. Divide this into two bowls. To the first bowl add the purple food colouring and to the second one, add the blue food colouring until you reach the desired shade.

Assembly: Make a hole in the centre of each profiterole. Fill up a piping bag with the ginger infused cream and pipe a little cream inside the hollow of each profiterole. Dip the tops of the profiteroles in coloured white chocolate ganache. Decorate with sugar flowers or sprinkles if desired. Keep aside to set.

Place the largest Pavlova layer on a cake plate or stand. Spread 2 tablespoons of the ginger infused cream. Place profiteroles all over the base of the Pavlova. Place the second layer. Repeat with cream and more profiteroles. Place the last layer. Repeat. Sprinkle with gold dust and decorate with edible flowers.

Kirsten Tibballs’ Milk Chocolate Mousse Cups

10|08|2016

Jars of milk chocolate mousse, roasted hazelnuts, layers of caramel and dollop cream. Recipe by Kirsten Tibballs.

A few weeks ago, I had the incredible pleasure of meeting one of my favourite food heroes, Kirsten Tibballs at the Bulla Chef’s table. The event was hosted and organised by Bulla Dairy foods, a major Australian dairy company to celebrate their award winning chef ambassadors Guillaume Brahimi, George Calombaris and Kirsten Tibballs. I had the wonderful opportunity of meeting them alongside other food industry personalities and dining with them. The menu was created by the chefs inspired by their favourite Bulla cream. The entire setup was gorgeous, the menu, exquisite but the highlight of the day for me was to discover that my seat was right next to Kirsten Tibballs. Oh my God (insert face with open mouth emoji)! I got to chat with her about different aspects of the pastry world and she was just wonderful!

Kirsten Tibballs, as you might already know is popularly referred to as the ‘queen of chocolate’. She is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. She was in fact, recognized as the best in the world for her handmade chocolates at the World Pastry championships in Las Vegas. That was just another addition to the innumerable accolades she has won around the world. Have a look at her renowned pastry school Savour, and you will know what I mean. Well, lucky me and now, lucky you that she has generously shared her decadent, outright delicious yet simple to make Milk Chocolate Mousse Cups recipe exclusively for Sugar et al. readers. I had requested for a simple yet decadent chocolate recipe to share with you guys and I was thrilled with this one.

Chocolate Mousse is loved around the world but many find it tricky to make at home as it involves separating egg, making custard or use of gelatine. This recipe has no eggs or gelatine in it. It is as simple as whipping and mixing. The taste is to-die-for! Seriously, so little effort and such an impressive dessert! What can go wrong with chocolate, cream, caramel and hazelnuts? Make it and you can thank Kirsten later:-)

Sugar et al would like to thank Bulla Dairy Foods and Mkt Communications for the invite and excellent hospitality, La Tessa Photography for the images at the event and Kirsten Tibballs for her fabulous recipe. As always, all opinions expressed in this post are entirely my own.

Kirsten Tibballs’ Milk Chocolate Mousse Cups

Makes 6-7 mousse cups

Caramel

Ingredients:
120 ml Bulla Thickened Cream
200 g brown sugar
70 g unsalted Butter
Pinch of salt

Method
1. Boil the cream and sugar for approximately 5 minutes, stirring regularly
2. Then add in the butter and salt

Roasted Hazelnuts

Ingredients:
60 g Hazelnuts

Method:
1. Pre-heat oven to 160°C
2. Roast the hazelnuts in the oven for approximately 15 minutes or until golden brown
3. Remove the skins if necessary and roughly chop them

Milk Chocolate Mousse

Ingredients:
100 ml water
100 g caster sugar
2 tbsp of honey
300 g milk chocolate
200 ml Bulla Thickened Cream

Method:
1. Boil the water, caster sugar and honey together then pour over the roughly chopped milk chocolate and whisk to combine
2. Cool the ganache slightly until it is no longer warm when you touch the bowl.
3. Place the Bulla Thickened Cream into a bowl and semi-whip it until it has some body but still collapses.
4. Fold the semi-whipped cream through the chocolate base with a spoon until combined.

Assembly

Ingredients:
2 tubs of Bulla Dollop Cream

Method:

1. Pipe chocolate mousse into the base of the cups about one third of the way.
2. Cover with a spoon of dollop cream, sprinkle with roasted hazelnuts and drizzle with caramel.
3. Repeat the process until the jar is full
4. Finish with Dollop cream, chopped hazelnuts and drizzled caramel.

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