Gluten free Self-Saucing Chocolate Puddings

IMG_3932I had a craving the other day for both a chocolate brownie and a chocolate lava cake (what a dilemma I hear you say!) and I just could not decide what to make! Then suddenly I remembered a recipe that I haven’t baked in ages that fits both those bills and is slightly (only slightly) healthier then your average cake! My Gluten free Self-Saucing Chocolate Puddings! Now don’t be fooled, these cakes are not your ordinary gluten free dessert. I have fed this to a Coeliac before, watched them eat the whole thing and then remember their intolerance before asking “wait but this isn’t gluten free, I’m going to get sick”. It was seriously that good that they didn’t even realise that it was ok for them! Additionally, the recipe is so easy you could make it with your eyes closed!!!

So if your after a warm, rich gooey chocolate pudding that literally oozes yumminess then be sure to give this a go! Great for those with a wheat intolerance AND those who enjoy a yummy dessert!!

What you’ll need:
1 cup gluten-free self-raising flour
3/4 cup caster sugar
1/2 cup cocoa powder, sifted
1/4 cup almond meal
65g melted dark chocolate
1/2 cup milk
1 teaspoon vanilla essence
30g butter, melted
3/4 cup firmly packed brown sugar
1 3/4 cups boiling water
Double-thick cream/ice cream to serve

What I did:
1. Preheat your oven to 180 degrees C and lightly spray 4 large ramekins (or a large baking dish) with some non-stick spray.
2. Combine flour, caster sugar, almond meal and 2 tablespoons cocoa in a bowl. Add milk, vanilla, chocolate and butter and stir to combine. Pour mixture into prepared ramekins/dish.

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3.Combine brown sugar and remaining cocoa in a small bowl and then sprinkle the mixture over the top of each of the ramekins (this will make your sauce). Pour boiling water to cover sugar mixture and then pop into the oven.

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4. Bake for about 25-30 minutes or until a skewer inserted around the edge of pudding comes out clean. Remember not to cook the pudding too much or you will loose that beautiful rich sauce!

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5. Let them cool slightly (I know that part is hard!) and then serve with cream or ice cream!!

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Happy Baking and Enjoy!!

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 (My bowl after I was done!!)

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Best Ever Waffles

ImageWaffles + Winter = a perfect night in!!

I’ve recently rediscovered a new affinity with waffles and I mean, what’s not to love, soft pillowy cushions of dough drizzled with sweet maple syrup and then dunked into rich chocolate or smothered in vanilla ice cream….oh boy I’m salivating again! I often find though, that when I order waffles from a restaurant or dessert cafe that the waffles themselves are really heavy and doughy, often not quite cooked through in the centre, which for me is super disappointing, especially when waffles are a very once in a while kind of treat (you cant waste a treat on a poorly cooked waffle). So as a result I had just conceded myself to the fact that there were no more waffles for me. But wait, I hear you ask, why can’t you just make some yourself? And right you are! I could make them for myself however I don’t own a waffle iron/press/thingy and I feel that buying one could be rather dangerous to my waistline! This weekend though, my good friend Jamie Oliver revolutionised the way I thought about cooking waffles, suggesting (and showing) that you can actually make them in a griddle pan!! YES!! great success! So after watching the episode (and not writing down the recipe) I found myself following a fan page version of the same recipe.

Essentially, Jamie makes a beautiful fluffy dough, pours it into a hot griddle pan before flipping out a perfectly cooked giant waffle which he then slices into soldiers to be dipped later into hot chocolate. Easy, I thought and on Saturday night I promised my sister that a killer dessert would be served at our girls night in! I was honestly so so excited about the prospect of eating waffles that I pretty much skipped the dinner part of our meal in order to save room for what I imagined were going to be THE BEST WAFFLES EVER!! And finally the time came to get ontomaking them. I decided to halve the mixture as it was just the two of us and diligently followed the fan-page recipe. The final step of said recipe required me to add 1 Tablespoon of bicarb soda, which I thought was quite a lot considering the quantities of the other ingredients. My doubt however, was quelled when the author added something along the lines of “yes I know this seems a lot but i double checked it and a whole Tablespoon is required”. Ok, I thought, that must be right. I let the mixture rest then cooked away before serving what looked like the best waffle I have ever seen. By this stage, I was like a kid at Christmas, filled with so much excitement! This was going to be great! I made melted chocolate pots, scooped ice cream, drizzled maple syrup and cinnamon sugar all over the waffle soldiers before we sat down to eat! Eat your heart out Max Brenner, I thought as I took my first bite….and then I spat it out!

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The waffles had a horrible chemical-like taste to them and while the texture was by far, the best waffle texture I have ever experienced, they just tasted horrid! I was so disappointed! They looked perfect, smelt great, were cooked perfectly, had a lightness and fluffy-ness to them….but were just plain gross. Never before had Jamie Oliver failed me in such a way. I was actually a little devastated.  I am very very sad to say that I couldn’t eat mine and lethargically threw them out. My sister (who has a stomach of steel) ate all of hers, all the while telling me they tasted gross and after some more research discovered that the recipe that I had followed had a typo…I was only supposed to use a teaspoon NOT a tablespoon as instructed!

Needless to say, I have learnt my lesson; number 1, follow your cooking instincts . If you think its wrong then it probably is. And number 2, don’t follow fan recipe pages unless you read all of the feed to get feedback from other bakers.

Aside from all of that though, I’d highly recommend using the correct version of Jamie’s recipe (which I later found online!). The results are honestly so good when done correctly. Perfect, fluffy waffles with a crisp outside and a light, well-cooked centre. Hopefully, you’s taste better then mine (which I’m sure they will because lets face it, Jamie is a genius in my eyes). Serve them with melted chocolate to dip and some vanilla ice cream and you cant go wrong!

You can find the original recipe here:

Serves 4:

What you’ll need:

  • 2 free-range eggs

  • 300 ml milk

  • 225 g self-raising flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 100 g unsalted butter, melted and cooled

What to do:

1. Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough. Leave to rest for about 20mins so that it begins to form air bubbles throughout. It looks a little like a bread dough at this stage.

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2. Place your griddle pan over a high heat, add some butter/spray with non-stick spray and pour in the waffle batter, spreading it around to fill the pan using a spatula. Jamie suggests that you could also make smaller waffles, if you prefer – just do 2 at a time.

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3. Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through.

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4. Turn out onto a cutting board and use a sharp knife to cut into soldiers, or whatever shape you like. Serve with fruit, melted chocolate or ice cream and drizzle with maple syrup.

Enjoy and Happy Baking!!

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Triple Chocolate Cheesecake

ImageSo I am fairly certain that anything with three types of chocolate in it will always taste delicious, regardless of what it is. Add to that the fact that the chocolate will make up a beautiful rich cheesecake and you’ve got yourself a winner! Last weekend I decided to cook a three course lunch for my mum for mothers day and knowing that she loves all things chocolate and cheesecake I knew what the dessert had to be. But the question remained….how to do it?? 

I often steer away from making no bake cheesecakes after a previous experience which didn’t end up to be very successful. During that attempt, the recipe asked me to use gelatine powder to set the cake (again a chocolate cheesecake). Now either I was a bit heavy handed with the gelatine or the recipe itself was a little (or a lot) off but what I ended up with was a very dense, very firm cake that was a huge let down in all areas! After that time I thought that I would just steer clear of the gelatine set type cakes and stick to the baked cheesecake. 

Thankfully though, my approach changed completely after watching an episode of MKR (yep another recipe from this show! I’m sorry but I really love it!) where two contestants (QLD’s Paul and Blair) created what looked like a beautiful triple chocolate cheesecake. Aside from the fact that the recipe seemed very simple, the two dad’s are self confessed “non-dessert” people, so I thought that my chances of success would be slightly higher (it was one of those, “if they can do it so can I moments”). So off I went on a path of determination!

And luckily, I was NOT disappointed! Wow! what a recipe! The base is a lovely crumbly mixture that combines the flavours of chocolate, walnuts, dates and honey to make something really really special. The cheesecake mixture itself is beautiful, light, and creamy, with pockets of sour raspberries to cut through the rich flavours. Honestly, this would have to be the lightest, most delicious cheesecake I have ever ever eaten! If thats not proof enough, my family have continued to eat it every day this week and their still not sick of it! I promise you will love this one. It’s easy, tasty and so more-ish! The only issue that I had was that I think I used a slightly smaller cake tin then the recipe required, which meant I had a little leftover of the milk chocolate layer. I put this into another tin though to make a mini cheesecake, which my sister and boyfriend happily devoured as “chef-specials”!

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So here it is, the recipe for Triple Chocolate Cheesecake (original found here):

Ingredients

  1. Melted butter, to grease
  2. 300g plain chocolate biscuits
  3. 180g (1½ cups) walnuts, finely chopped, toasted
  4. 10 dates, pitted (Soak in boiling water to soften for about 15mins)
  5. 100g coconut oil
  6. 2 tbs honey

Filling:

  1. 750g cream cheese, softened
  2. 100g caster sugar
  3. 300ml thickened cream
  4. 200g white chocolate, chopped
  5. 200g milk chocolate, chopped
  6. 200g dark chocolate, chopped
  7. 3 tsp powdered gelatine
  8. 125g fresh raspberries, plus extra, to serve (I used frozen)

Method:

1. Grease a 23cm cake pan with removable base with melted butter. Process biscuits and nuts in a food processor until the mixture resembles crumbs. Add dates, coconut oil and honey and process to combine. Press mixture over base and sides of prepared pan and refrigerate until needed.
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2. To make the filling, using an electric mixer, beat cream cheese and sugar (on medium speed) until smooth and combined. Add cream and beat until smooth. Set aside.
3. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the white, milk and dark chocolate in separate small heatproof bowls. Working with one bowl at a time, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Allow to cool.
4. Place 60ml boiling water in a small heatproof bowl and sprinkle over gelatine. Stir until dissolved. With the motor running, gradually add to cream cheese mixture and beat to combine. Add a third of the cream cheese mixture to each bowl of melted chocolate and stir to combine.
5. Pour dark chocolate layer over chilled cake base. Dot with raspberries, then freeze for 5 minutes. Top with milk chocolate layer and freeze for 5 minutes. Top with white chocolate layer and refrigerate for 4 hours or overnight to set.Image
6. Slice cheesecake and place on serving plates.
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I served mine with a raspberry coulis (cooked frozen raspberries with a bit of sugar and lemon juice to make a syrup) which is a lovely accompaniment!
 
Happy Baking and Enjoy!
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Mouelleux au Chocolate

ImageAs I’ve mentioned before, Rachel Khoo is one of my cooking idols. I love love love her recipes, which are rich and decadent and make me feel like a real Parisian! Yum! About six months ago, I watched an episode of her show, The Little Paris Kitchen where she made the most mouthwatering dessert I have ever seen. Sadly, I was so distracted by the beautiful food that I forgot to write half of the recipe down!! So when I found her recipe online for Mouelleux au Chocolate (or to us non-french speaking cooks) Chocolate Lava Cakes I knew it was the perfect dessert for my families Easter lunch. Whilst the original recipe can be found on Rachel’s website (link above), I found it reproduced on another beautiful blog called Paris loves Pastry! And I’m so glad I discovered it too because there are so many recipes there that I will be making very shortly. Definitely one for you to check out!

What is great about this dessert is that it is actually super simple to make (I almost couldn’t believe it) but looks spectacular when served. Aside from that, this is no ordinary chocolate lava cake! The centre is actually filled with beautiful rich salted caramel, which spills out of the centre when cut. Yum! I served mine with the homemade vanilla bean Ice-cream that I posted earlier last week but you could easily serve with a scoop of good quality store bought ice cream. Cream would work also but I feel with a hot dessert, the cold creamy ice cream is just perfect!

So here it is; Rachel Khoo’s Mouelleux au Chocolate:

(This recipe will make about 5 individual puddings)

What I used:

For the salted caramel filling:
– 150g white sugar 
– 150ml double cream 
– 1 teaspoon salt, preferably fleur de sel but if not available salt flakes are fine

For the cake:
– 150g dark chocolate
– 85g unsalted butter (⅓ cup)
– 170g brown sugar (¾ cup)
– 85g plain flour (¾ cup)
– 6 eggs

What I Did:

1. First off you need to make the caramel sauce, as it needs to cool before you can use it. In a small saucepan, heat your cream so that it is warm but not boiling. Meanwhile, using another saucepan, cook your sugar until it begins to caramelise. Remember not to make it too dark as it will continue to colour once removed from the heat. Add your cream and continue to stir. Often, when you add the cream to the hot sugar, it can seize up and form a hard ball of toffee, but don’t worry, continue to stir it over a medium/low heat until it re-melts into a beautiful caramel. Stir in your salt and then leave to cool completely in the fridge.  

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2. In a double boiler, melt the chocolate and butter. Then combine the flour and brown sugar in a medium bowl.

3.Slightly beat the eggs (just to break the yolks) before adding them to chocolate mixture and stirring vigorously. Then add the eggy chocolate mixture to the flour/sugar and mix well.

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4. Lightly spray your ramekins with a non-stick spray or butter before filling them 2/3 full with the chocolate mixture. Pop them into the fridge for about 45 mins to firm up a bit.

5. Fill a piping bag with your salted caramel mixture and pipe a decent dollup into the center of each ramekin. This part can be a bit messy so be prepared to lick your fingers!

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6. Bake at about 180degreesC for 15-20 minutes (my oven actually needed 20mins at 200C so just keep an eye on them). They should be firm to touch on the outside but slightly wobbly in the center.

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7. Turn the ramekins upside down onto a plate and serve immediately and be prepared for this to happen….

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Enjoy and happy Baking!!

 

Magical Messina and the Golden Egg

If your a resident of Sydney then you will be well familiar with Gelato Messina. For those of you that aren’t, Messina is a bit like Willy Wonka’s chocolate Factory, only this time with Gelato. The company produce a wide variety of unique gelato flavours that are made daily in store. Some of my personal favourites include Italian Nougat (a honey based gelato with roasted nuts, egg whites and Italian nougat), Salted Caramel & White Chocolate (salted caramel gelato with white chocolate chip) and Pannacotta with Fig Jam and Amaretti Biscuit! Yum!! You really can’t go wrong whatever you choose. Aside from gelato though, Messina is very well known for their Gelato cakes and this Easter was no exception. 

This year, the team at Messina created “Veruca Salt” ($28) and I was lucky enough to snatch up one of the few that were being sold, and boy-oh-boy was it well worth it!!

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The “cake” (if that’s what you call it) was encased in a crisp white chocolate shell, dusted with gold and shimmering along. Inside, we discovered a creamy salted caramel gelato with, would you believe it a gooey orange yolk centre. Between all of us eating it, we felt that the centre was a cross between a subtle lemon curd/passionfruit/pineapple flavour that surprisingly worked perfectly with the salted caramel flavoured gelato. What I love in general about Messina Gelato is that whilst they create unique and unusual flavoured products, all gelato is of a high standard, tasting just like they make in Italy. Now if the egg wasn’t enough already the whole thing rested on a base of milk chocolate hazelnut mousse, filled with a soft vanilla marshmallow placed on top of an amaretti crunch. My boyfriend described this bit as a wagon wheel on steroids but put more eloquently, the mousse was rich and fluffy, while the amaretti crunch added a beautiful crumbly texture. Finally, the egg was nestled in a web of crisp, glossy spun sugar that reminded me of gourmet fairy floss!

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Wow! the whole this was an amazing experience to eat, with every single component working harmoniously with the next. I kind of wish I bought two! Nonetheless, if your in Sydney, be sure to go and give them a visit!! For more info on their many store locations or the test your taste buds with their phenomenal range of flavours, check out their website here.

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Creamy Vanilla Ice Cream

Today marks the start of my Easter Baking preparations and the first thing on my list is Vanilla Ice Cream! To make this recipe I use an ice cream machine but I have heard of people using a still freezing method (where you alternate between freezer time and beating with an electric mixer). Believe it or not, my machine is from Aldi (yep good old Aldi!) and cost me about $50! One of the best pieces of machinery that I have ever bought I feel. Anyway, what is great about home made ice cream is that it is surprisingly simple to make but tastes a thousand times better then the store bought kind. The recipe below is a basic vanilla recipe but you could alter and flavour it in any way that you liked. I’ve made a cookies and cream flavour by adding smashed Oreo cookies during the freezing process. Either way, you won’t be disappointed by the rich, creamy, silky results. For Easter, I plan to serve this with self saucing chocolate puddings with a salted caramel surprise centre! The recipe will be posted early next week! The ice cream will keep in the freezer for ages (making it great for entertaining as you can get it out of the way early) or at least as long as its resisted by you and your family!

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Enjoy and Happy Baking!

You’ll Need:

1 cup Milk

2 cups Cream

1 Vanilla Bean (seeds scraped)

6 Egg Yolks (freeze the whites to use for meringues or Macarons)

2/3 cup Caster Sugar

What I did:

1. Heat the milk, cream and vanilla bean seeds in a saucepan over a medium heat until its hot (but not boiling). Test it by putting your finger into it, if its just too hot to touch then its ready. Remove from the heat

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2. Meanwhile, combine the egg yolks and sugar in a separate bowl and whisk until thick and pale in colour. Slowly add the hot cream mixture, whisking continuously.

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3. Pour the mixture back into a saucepan and stir over a low heat for four minutes or until the mixture is thickened slightly (you can test this by coating the back of a spoon with the mixture and drawing a line through it with your finger. It should leave a clean path). 

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(Notice how it coats the back of the spoon evenly and has a rich, creamy consistency)

4. Transfer to a container or tray and refrigerate until chilled. 

5. Pour the mixture into an ice cream machine, following the manufacturers instructions until it is firm, then freeze until ready to serve.

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Enjoy!!

Death By Chocolate

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Last night my friends and I went on what we like to call a “Food Safari”! Basically, we all have a huge passion for food (eating it and cooking it of course!) and so spend hours catching up every few months at a different eatery around Sydney. Despite the fact that we all live in the same area, we are more then happy to travel for great food, which is exactly what we did last night! Of course, as it is Easter, what better opportunity to venture to Brighton Le Sands to make a visit to Bay Vista, a chocolate cafe (who really needs an excuse anyway!)

Luckily, two of my friends had been before, so they were able to advise on whats what and thank goodness they did because the menu choices are HUGE!! Thankfully, I was also encouraged to go with an empty belly so as to leave optimum room for dessert, which is exactly what I did!

When you arrive at Bay Vista, you enter a warm chocolate coloured room with low lighting that provides a nice intimate feeling. A perfect location for eating rich chocolatey desserts. I could honestly smell the chocolate from the moment I entered the room, and not in a sickly way that was overpowering, but more in a subtle way that was warming and a little exciting. If that didn’t get my taste buds watering then the huge chocolate fountain filtering silky, shiny milk chocolate most certainly did! mmm yum! As I mentioned earlier, the menu is absolutely HUGE! Who would have realised that there were so many ways to eat and serve chocolate! Additionally, there is a savoury menu but hey, who has time for that! Cleverly, the owners have divided the menu for your convenience into areas including Crepes, Ice Cream, Frozen Yogurt, Drinks, Pancakes, Waffles and Ice Cream Bowls (and yes all of these are on offer for you to choose from!) Of course, for someone as indecisive as me this proved a huge problem…where do I even start! Never fear though because I had a plan. I firstly agreed with myself that I wanted 

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something with chocolate, preferably including ice cream and with something hot like a crepe or waffles. As my sister was with me we also agreed to share two things (that way you get the best of both worlds) and then finally eliminated waffles based on the idea that after past experiences at other venues, waffles can be a bit doughy (although they did look amazing and I think next time I go, I’ll give them a try). And there you have my fail-proof process of elimination! The only step was now to decide which crepe and ice-cream bowl we wanted (trust me, this then took a while) but eventually we agreed on the Snickers Crepe ($16) and the 5th Avenue New York Ice Cream Bowl ($24).

To be honest, the Snickers Crepe was my favourite of the two! A huge, thinly cooked crepe filled with Snickers pieces and roasted peanuts, then drizzled with chocolate and caramel sauce! The dish was served with a nice big scoop of vanilla ice cream and dusted with icing sugar! Wow! This was soooo tasty I could have eaten it all day! I loved discovering little pieces of chewy nougat throughout my crepe and the roasted peanuts added a nice little crunch. A very tasty option which I would highly recommend.

Our second dish was the Ice Cream Bowl which was served in the biggest parfait glass I have ever seen! Inside the bowl we had a scoop each of peanut butter, chocolate and boysenberry ice cream topped with another scoop of soft serve vanilla ice cream and some whipped cream (if there Imagewasn’t enough cream for you yet!). Scattered throughout were pieces of chocolate brownie and new york cheesecake before being drizzled in chocolate fudge sauce! Wow what a dish! Now I know that that sounds irrisitable on paper, and trust me it was, I had a few reservations about it. Firstly, if your ordering this then I would certainly share it with a friend and order something on the side like we did. Also make sure that you like cream, not ice cream but cream, because they put an awful lot of it on the top, which there’s nothing at all wrong with, I’m just not a huge fan of cream. My other sense of confusion was the inclusion of boysenberry ice cream, which didn’t seem to fit with the rest of the flavours included. Perhaps it should be replaced with something more caramel-like? Despite that thought, the chocolate fudge sauce was rich and gooey and the brownie pieces with the ice cream was just delish! I loved the peanut butter ice cream, in fact I wish they had given us a bigger scoop of that one, which had a very subtle peanut butter flavour (so don’t worry about it being too rich) and fantastic creamy consistency. Although we shared ours, I did see lots of people finish a whole one on their own so I’m sure if you’ve got a sweet tooth you would be able to manage! Overall, so much yummy-ness in one big bowl!

After a good rest we all got a hot chocolate ($6) which I would very much recommend as almost a meal in itself! Three cute little serving dishes were presented to me; one empty mug, one filled with warm frothy milk and the last with rich, silky milk chocolate. Then, if that wasn’t enticing enough, a skewer was placed across my cup with alternating waffle pieces and marshmallows! It was like a chocolate fondu AND hot chocolate in one! Great value! I decided to use mine for that exact purpose but in the end couldn’t quite finish it off as I slowly slipped into a food coma (a fact that I deeply regret now!)

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Overall, I would highly recommend a visit to Sydney’s Bay Vista! Be prepared for beautiful rich dessert dishes which will take you quite some time to decide upon. You may even need to have a little system like I did before you go!! Either way, you won’t be disappointed! I’m already counting down until I go again!!

PS. Check out their website here!!

Enjoy!!

Cheeky Tiramisu

ImageTiramisu is a classic Italian Dessert and one of my absolute favourites to make because it is just so damn easy! When it’s made properly, its a light creaming dessert that combines a subtle coffee flavour with soft, sponge-like biscotti! How can you go wrong with that!

Personally, I would really recommend this recipe for a dinner party where you want to impress your friends or family. The reason that I say this is because you can make the entire dessert the day before (it actually tastes better if you do this), meaning that you get to spend more time with your guests and less glued to the kitchen! Aside from that, most people tend to think that something that tastes as good as this does is really tricky to make! Thankfully for us home-cooks it is truly one of the simplest desserts to make. Now if that wasn’t enough to entice you, my recipe is kiddy friendly (I didn’t have any alcohol to add to the coffee mixture, but you of course could). PS Recipe serves 4

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What You Need:

1 Cup Cold Espresso Coffee (use better quality for a better taste and please avoid using instant coffee granules if you can!)

200 grams savoiardi biscuits

2 large eggs

75 grams caster sugar

500 grams mascarpone cheese

Cocoa powder (to dust)

What I Did:

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1. Break your eggs into a bowl, keeping only one of the whites. Add the sugar together and whisk together until thick and a paler yellow.

2. Fold in the mascarpone to make a moussy mixture.

3. Pour your cold coffee into a bowl (add alcohol here if you choose) and quickly dip one biscuit into the mixture at a time. Remember it should just be a quick dip on either side of the biscuit as they are very delicate and you don’t want the flavour to be overpowering. As you dip one biscuit into the coffee quickly transfer it to your serving dish (I’ve gone with individual wine glasses but anything with be fine. For my dish, I had to break the biscuit once soaked).

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4. Pour your cream/mousse mixture over the top and spread it smoothly using a spatula (or if presenting like me add some to your glass, continuing the layering process until you have enough). 

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5. Using a sieve, dust liberally with cocoa

6. Put into the fridge to set for at least 4 hours. Serve and enjoy!

Happy Baking!!

French Flair

ImageA few months ago I discovered Rachel Khoo’s Little Paris Kitchen and immediately fell in love with the simple, yet delicious recipes she had on offer! Every Thursday night I would rush to my TV with pen and paper in hand, frantically scribbling down her recipes, and giving cross looks to anyone who dared to speak or ask questions (for the duration of the episode my family was sworn to silence!) Every dish was a beautiful celebration of Parisian culture and fresh ingredients and I can honestly say that I sat licking my lips for the most part! I was absolutely devastated when the series finished, and also somewhat disappointed at the BBC’s poor efforts of uploading recipes to their online website (she has a cookbook though which I plan on investing in very very soon!)

One of my favourite must try recipes though was her Chocolate Mousse, which was by far the most decadent, light, creamy, fluffy mousse I have ever tasted! While Rachel served hers with cocoa nibs I made some chocolate bark to top it with, but either option would work perfectly. Sadly I was too excited to eat the mousse to take any pictures of the process so you will have to trust me when I say MAKE THIS DISH!! Especially if you like chocolate, and even if you don’t it will change your mind! It’s not overly sweet but perfectly balanced. Be warned, you’ll only need a little as it is very rich!

So here it is, Rachel Khoo’s Chocolate Mousse

Ingredients

For the crème pâtissière (pastry cream)
  • 3 free-range egg, yolks only
  • 50g/2oz caster sugar
  • 20g/1oz cornflour
  • 250ml/9fl oz whole milk
  • 1 heaped tbsp unsweetened cocoa powder
For the chocolate meringue
  • 3 free-range eggs, whites only
  • 50g/2oz icing sugar
  • couple drops lemon juice
  • pinch of salt
  • 150g/5½oz dark chocolate, finely chopped
  • 200ml/7fl oz whipping cream
To serve
  • 2 tbsp soft butter
  • 50g/2oz cocoa nibs

Preparation method

  1. For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower.
  2. Add the cocoa powder to the milk and bring to a boil then switch off the heat.
  3. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.)
  4. Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
  5. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
  6. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
  7. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white.
  8. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
  9. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
  10. Whip the cream until soft peaks form when the whisk is removed.
  11. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
  12. To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
  13. Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).

    http://www.youtube.com/watch?v=Z-KWWKGJK1U

Enjoy and Happy Baking!!

Chocolate Ganache Tart with salted Peanut Brittle

ImageTonight I’ve got a family dinner to celebrate my cousins return from Canada, so what better opportunity to make a tasty, rich dessert! After my deliberation I finally decided to go with a chocolate ganache tart, because, lets face it, who doesn’t love chocolate. But in the back of my mind I just kept replaying something that I heard on my favourite cooking show (my kitchen rules), a ganache tart is far too rich on its own, dark chocolate or otherwise it needs something else to break the chocolate-ness! Now for some of you I am sure this seems like a travesty, when can chocolate be too chocolate but the more I thought about it, the more I tended to agree. So what breaks through chocolate like nothing else, why salted Peanut Brittle of course! It also adds a level of crunch to the dish, which I am started to learn is important when considering and planning a menu, all the senses need to be engaged. If all this thinking was enough for you, I also need to make a dessert that is gluten free! Yikes! Gluten free shortcrust pastry, now there is an added level of stress! But to my surprise it worked out really well for both the regular recipe and the gluten free.

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To make the whole process easier, I made my tart one long rectangular shape (using a spring form tin which I feel is a must for thissort of thing) as opposed to making small individual tart shells. If you were pressed for time you could of course buy a store bought pastry shell, but I feel try to steer away from store bought shortcrust pastry if you can, I don’t feel it will work as well with this recipe. If you’re really pressed try and use crushed up biscuits with melted butter and coconut through instead! The other issue I had (and shhh don’t tell anyone) is that when I lay my pastry into the tart case, the side walls broke off due to the sharp edge of the tin. I simply pressed them back on and hoped for the best, and for the most part this worked. In some places though I did have cracks so I simply re-rolled a small piece and baked it individually, using this to cover the hole! Not my finest work but hey a bakers got to do what a bakers got to do! Another tip is to let your ganache firm up slightly in the fridge before pouring it into your tart shells. This ensures that if there are any leaks, the ganache is thick enough not to seep out, leaving you with a half full shell. Finally, make sure you make this the morning of or day before you want to eat it as it needs some time to set. And now for the hardest part…. resisting the temptation to eat it all before tonight! Wish me luck! 

You’ll Need:

Shortcrust Pastry:

100g Plain flour (GF Plain flour to substitute)

50g Diced cold Butter

1 pinch baking powder

1 pinch salt

1 Egg

30g Caster Sugar

1/2 tsp Vanilla Essence

*NB If making Gluten free 2 TBS of Almond meal also required

Ganache:

50g Milk Chocolate

100g Dark Chocolate

160g Cream

25g Butter

Peanut Brittle:

80g Sugar

20g Water

60g Glucose

90g Peanuts (Raw and unsalted)

Pinch Salt

1tsp Butter

1/2tsp Bicarb Soda

What I did:

Pastry:

1. Put plain flour, butter, sugar, salt, baking powder and vanilla in bowl (GF add almond meal) and mix through with your fingers to create a sand-like texture. Add your egg and continue to mix lightly together until just combined in a dough (DONT OVERMIX/OVERWORK IT). Wrap in cling film and pop in the fridge for 15mins to rest.

2. Kneed lightly once or twice on a well floured surface then roll out to desired thickness. Lay into a well-oiled tray and prick the base of the tart with a fork. Fill with baking beads and put into a preheated oven of 200 degrees Celsius (you may have to turn this down later for the last 10 mins). Bake for 15mins and if required, lower the temp to 180 degrees and bake for a further 10.

3. Leave to cool before removing from pastry case.

Ganache:

1. Put your cream and chocolate into a double boiler (bowl on top of a saucepan with water in) on a medium heat. Stir untill chocolate is melted.

2. Remove from heat and add your butter. Pop it in the fridge for an hour or so until cool and thickened slightly

3. Pour into the tart shell to fill and then pop the whole thing into the fridge to set completely.Image

Peanut Brittle:

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1. Put water, sugar and glucose into a saucepan and bring to a gentle boil. Continue to boil for 30seconds before adding peanuts. Cook to a medium caramel colour, stirring continuously. Don’t let it get too dark as it will continue to cook once you take it off the heat. This is very important!

2. Remove from heat and stir in your butter and salt. Add the bicarb soda and continue to mix well before pouring into a lined baking dish. Put into the fridge to set and cool.

3. Once hard, break up using a rolling pin or hard cooking utensil and sprinkle generously over the top of your tart (nows a good time to have a “taste test”.

4. Serve and enjoy!

A beautiful rich chocolate tart, with a salted peanut brittle to break through the sweetness! Enjoy and Happy Baking!!

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