Tag Archives: chocolate

Chocolate Pots de Creme – The Best Dessert in the World « The Voracious Vegan

Loving this recipe by The Voracious Vegan!

And as she says the recipe couldn’t be easier. Chocolate Pots de Creme – makes 4 servings

1x 14 ounce can of full fat coconut milk

5 ounces dark chocolate, 70 % cocoa for me

2 Tbsp agave nectar

1/2 tsp vanilla essence

pinch of cinnamon(if you like the stuff)

pinch of nutmeg

– Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon – don’t process it yet! Just wait….- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor- Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy. The coconut milk in this dessert  – don’t panic -you can’t even taste it!

via Chocolate Pots de Creme – The Best Dessert in the World « The Voracious Vegan.

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Almost Flourless Chocolate Cake

Something chocolatey?

Oh I fancy something cakey!! Or even something chocolatey!! Or BOTH! Ever felt like that ? Then this is for you:

This amazing chocolate cake is almost flourless:

200g Good dark chocolate 60-70% cocoa solids

200g unsalted butter

200g sugar

5 medium eggs

1 scant tbsp plain flour

Heat oven to 180*c max!

22cm mould – 22 mins in oven

Melt chocolate & butter in bain marie – cool a little. Add sugar mix well.

Add eggs 1 @ a time

Fold in flour gently – Bake 22 mins max!! ( Keep an eye on it as we know how ovens differ).

Serve with ice cream or cream! Warm or cold!

Amazing

This recipe was from a magazine a few years ago – not sure of lady’s name but she was from Belfast and now lives in France!

Thank you for this amazing cake!

via Almost Flourless Chocolate Cake « Somethingcakey’s Blog « Somethingcakey’s Blog.

Death by chocolate – Recipe

Death By Chocolate

Yield: 12 servings.

Ingredients

8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream

Ingredients for frosting

2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)

3. Break the chocolate into small pieces and melt it with butter over hot water.

4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.

5. Slowly fold in the melted butter and chocolate and the sour cream.

6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).

7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.

2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.

3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.

4. This cake should have room temperature when served.

Variations

1. You may add 3 tablespoons of rum to the chocolate and butter mixture.

2. You may use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil’s Food Cake.

3. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!

via Death by chocolate – Recipe.

Coconut-Cream-Filled Cupcakes

Coconut-Cream-Filled Cupcakes

Makes: 18 cupcakes

Bake: 17 minutes

Prep: 15 minutes

Ingredients

Cupcakes:

1-1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2-1/4 sticks unsalted butter, softened

1-1/2 cups granulated sugar

3 eggs

3/4 cup milk

Filling and Frosting:

1/4 cup

1/2 stick unsalted butter, softened

1/4 cup shortening

2 cups confectioner’s sugar

2 tablespoons milk

1 tablespoon coconut extract

1 pound prepared dark chocolate icing / frosting (see my other recipes)

For the cupcakes:

Heat oven to 350°F. Generously coat 18 indents in two cupcake pans with nonstick cooking spray.

In a bowl, whisk together flour, cocoa powder, baking powder and salt.

Beat butter and sugar in a large bowl on medium speed for2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each.

On low speed, add flour mixture, alternating with milk, in two additions.

Divide batter among cupcake cases, 1/3 cup each

Bake at 350°F for 17 minutes 9maybe less depending on your oven) or until toothpick inserted in centers comes out clean.

Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely

Filling & Icing

Beat butter, shortening, confectioners’ sugar and milk until smooth.

Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip.

Insert tip deep into cupcake and fill with cream until you can see top bulging.

Spread cupcakes with prepared frosting and serve.

The Best Chocolate Recipe Ever – Thanks to Nigel Slater

brownie 2

And he even says ~ ‘No nuts, no flavourings, just a 24-carat brownie, as dense and fudgy as Glastonbury Festival mud.  Whatever else you add is up to you’

And he is sooooo right! Really lovely just as it is! You won’t be disappointed.

300g Golden caster sugar

250g butter

250g Chocolate (70% Cocoa solids)

3 large eggs plus 1 extra yolk

60g plain flour

60g finest quality cocoa powder

½ tsp baking powder

Pinch of salt

You will need a baking tin (23cm) non stick is best – or a small roasting tin.

Set the oven at 180*c/ Gas 4. Line the bottom of the tin with baking paper. Put the sugar and butter into food mixer and beat for several minutes, till white & fluffy. You can do this by hand if you have to but you need to give it a really good beating.

Chopped Chocolate

Break up the chocolate – keep 50g aside and melt the rest in Bain Marie – take off the heat when completely melted. Chop the remaining 50g into gravel sized pieces.

Break eggs into a bowl and beat lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt and set aside.

With the mixer running slowly add the beaten a little at a time, speeding up between additions.

Remove bowl from mixer and and mix in the melted and chopped chocolate with a large metal spoon. Lastly fold in the flour and cocoa mixture, gently but firmly – without knocking out any off the air.

Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 mins. The top will have risen slightly and the cake will appear slightly softer in the middle than at the edges. Pierce the centre of the cake with a fork; it should come out sticky but not raw.Brownies

If it is still raw pop it back in the oven for 3 more minutes. It will solidify a little on cooling and its yummy to have a slightly softer centre.

Leave to cool for at least an hour (if you can!) before cutting into squares.

Then get a cup of coffee – lock the door and dive in!

Thanks to Nigel Slater and his book ‘the kitchen diaries’ full of great recipes!(Try his hot chocolate puddings! Heavenly!)

Chocolate Glaze Icing

choc icing mixing

Here is a really easy but totally delicious chocolate icing!

Have your cake cooked and cooled and readyto ice! Ingredients 550 g plain chocolate pieces or buttons 6 tbsp vegetable shortening Melt the plain chocolate and vegetable shortening in a bain marie (in a bowl over boiling water) just make sure the base of the bowl and the water are not touching!

Do not stir until melted, take pan off heat but leave bowl over water until needed, give a gentle stir to mix then pour the glaze over the cake. At this point you can decorate with white chocolate buttons if u wish!

Leave to set fochoc icing caker half an hour or so and then enjoy!

You can add raspberries and a blob of cream on top! Yummy!

Nigellas Amazing Chocolate Cake!

rich_moist_chocolate_cake f

Serves 10. Or 1 with a chocolate cake addiction!

For the cake:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 eggs
142ml/small tub sour cream
1 tbsp vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water

For the fudge icing:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tbsp vanilla extract

Preheat the oven to 180C/350F/gas mark 4.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.
Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl, beat the butter until it’s soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything’s light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

Now take a fork and enjoy! Be careful eating the whole thing can make you sick! But what the hell….mmmmmmm!

This is Nigella Lawsons recipe – the goddess of food!

If you want you can add nuts or decorations to the top to make a little more special for the birthday boy / girl!
simple-chocolate-cake f