Recently in chocolate Category
I discovered quinoa over the summer and has made it several times as a salad or as the starchy part of a meal. Little did I know, until I read more about it, that chocolate and quinoa go so well together.
This recipe is adapted from here. The author thoughtfully tried to convert American cup measurements to metric but failed in a spectacularly cute way — there is no way on earth that flour and sugar are measured in ml.
225g cooked quinoa
1 tsp bp
- whisk egg and sugar until pale and thick
- melt butter and chocolate over bain marie
- add chocolate mixture to egg mixture
- add quinoa
- sift in flour and bp
- bake at 180°C for 30-35mins
Okay, this is just…phenomenal. The quinoa gives it a chewy crunchy texture that is unique and the cake itself is moist and fluffy. I ate a slice, then half of one, then the bits that fell off when I moved it. I’ve never been so lacking in discipline, and I don’t usually like chocolate.
Come to think of it, making yule log is one of my family’s christmas traditions. This is a nigella like recipe made from a flourless cake mixture and chocolate butter icing.
6 eggs, separated
6oz / 150g sugar
2oz / 50g cocoa powder + 2tbsp for icing
3oz / 75g butter
8oz / 250g icing sugar
- whisk the egg whites until stiff peaks, then add 50g sugar
- in a separate bowl, whisk egg yolks, rest of sugar until pale and mousse-like, add cocoa powder
- fold egg white mixture into chocolate mixture
- bake at 180°C for 20mins until cake springs back when pressed
- cool for 5mins, then turn out to greaseproof paper sprinkled with sugar on a wet tea towel
- make icing by whisking butter, icing sugar, 2tbsp cocoa, 2 tbsp milk
- spread icing on cake, then roll up like a swiss roll
- cut off a branch, stick to main branch using icing
- spread icing all over, sieve icing sugar and decorate
It was too sweet, next time I’ll use crème au buerre filling and ganache as icing.
I’ve always found soufflé intimidating. I suppose I shouldn’t, cos I’m not a bad pastry chef. Not surprisingly there are a lot of recipes. Because I don’t have my cookbooks I focused purely on the ones available online. After a little research I decided on the one at cooking for engineers. It seemed straightforward and I appreciated the step-by-step pictures.
The first challenge was that I didn’t have time to go shopping during the week for the chocolate I wanted to use. At the end I got 2 packs of baking chocolate and mixed the 100% and 54% together.
In a bain marie, melt 8oz chocolate, 1tbsp butter and 60ml double cream. Meanwhile, whisk 5 egg whites with 1/2 tsp cream of tartar till soft peaks, then add 70g sugar and whisk till the stiff peaks stage.
Add 4 egg yolks to the chocolate mixture, then fold in the egg whites. Bake at 190°C for 20mins, serve immediately.
The good news is that it was mostly successful. The soufflés didn’t deflate, and were very rich. The bad news was that the chocolate didn’t work out and it wasn’t sweet enough. It actually wasn’t good enough quality. Next time I’ll use proper high quality chocolate.
From Delia’s winter collection. I don’t usually like nuts, but this was good.
1oz each of macadamia, pecan, hazelnut, brazil nut
2oz dark chocolate
2 large eggs
8oz granulated sugar
2oz plain flour
1 tsp baking powder
Roughly chop and roast the nuts for exactly 8 minutes
Melt chocolate and butter over a pan of simmering water
Cool, then mix in all the other ingredients
Bake at 180°C for 30 mins, cool, then cut into squares
4 large eggs
225g plain flour
200g chocolate bits — she used white chocolate buttons which I didn’t have, so I used regular choc chips
Melt chocolate and butter in a large bowl over boiling water. In a separate bowl whisk the eggs and sugar. Add vanilla extract if using it.
Cool the melted chocolate and butter slightly, then whisk in the egg and sugar mixture. Fold in the flour and chocolate bits. Bake in square tin at 180°C for about 25 mins until the top is dry.
Sprinkle over cocoa powder or icing sugar before serving. I’m thinking a dollop of clotted cream or a scoop of good quality vanilla ice cream will turn this into a dessert. For true decadence, top with chocolate ganache, garnish with mixed berries macerated with brandy and drizzle a raspberry coulis.
Recipe is from Delia.
4 oz (110 g) self-raising flour
½ oz (10 g) cocoa
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
2 oz (50 g) butter
1½ oz (40 g) light brown sugar
2 oz (50 g) dark chocolate chunks
2 oz (50 g) golden syrup (about 2 tablespoons)
Sift the flour, bicarb, cocoa and ginger into a mixing bowl. Rub butter in till breadcrumb stage. Add sugar and chocolate, then the golden syrup. Mix with a spatula, then with hands till doughy. Divide into chunks of 16 and roll into balls with hands. Flatten slightly and bake in batches of 8 at 180°C for 12-14 minutes. Leave on tray for a few minutes then transfer to cooling rack.
This is one of my favourite recipes, and one that is always requested. It was passed to me by a very nice Swiss lady.
300g dark toblerone
2 large eggs, separated
400ml whipped cream
Melt chocolate in bain-marie with knob of butter
Stir 2 tbsp icing sugar into egg yolks, add melted chocolate
Whisk egg white and fold into chocolate mixture
Whip cream and fold into chocolate mixture
Set in fridge