Tag: chocolate

Chocolate, Prune and Port Upside down Cake

Chocolate, Prune and Port Upside Cake

This is a lovely moist cake, deep chocolate flavor with an almost brownie like texture with the added treat of those port soaked prunes.

Perfect with a little dollop of thick cream and some extra port soaked prunes as garnish.For best results ,eat on day of baking or serve warm.

You might be thinking there’s nothing luxurious about prunes but these prunes have been soaked overnight in port turning them into deliciously soft  boozy pockets of joy.Enjoy!!

INGREDIENTS:

350 grams whole prunes or 285 gm pitted prunes
1 cup of Port
250 grams unsalted butter, cubed
250 grams dark chocolate, roughly chopped (good quality)
4 eggs, separated
100 grams raw castor sugar
100 grams soft brown sugar
50 grams plain flour
50 grams almond meal

METHOD:

Pit whole prunes by slicing length-ways halfway and removing stone carefully and then reshaping back to natural prune shape.
Place the prunes in a small bowl and pour in port to soak into the prunes. Seal and store in the fridge overnight.

Next day, carefully pick the prunes from the liquid, and lay them out on paper towels and cover with another sheet of paper towel and set to one

side.

1.Preheat oven to 170C.Put the butter and chocolate into a heatproof bowl and place it over a pot of gently simmering water. Give it a little

stir when you see it starting to melt and when it is almost totally melted, remove from the heat and stir until smooth. Let this cool a little

before proceeding.

2.Place the egg yolks, caster sugar and brown sugar into a bowl and whisk until light and creamy. Pour in the cooled chocolate mix and stir well

3. sift together the plain flour and almond meal and add to the bowl, folding this in until evenly distributed.

4.In a separate bowl, whisk the egg whites until thick (firm peak stage). Take a large spoonful and add to the cake mix – stir this in to slacken

the mixture. Add in the rest of the egg whites, folding it through gently.

5.Line the base of a 22cm/23cm cake tin (either spring-form or removable base works best) and butter the sides.Layer prunes in a symmetrical

pattern and then cover with the cake mix.

6.Place in a preheated 170°C oven and cook until set but still slightly soft in the middle.This will take about 45 minutes.

7.Let the cake cool in the tin for about 30 minutes and using a palette knife, run it along the sides to loosen the cake from the tin. Remove the

tin but let the cake cool completely before trying to place it on your serving dish.

 

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Chocolate Cheesecake

With Summer fast approaching, nothing quite finishes off a great meal that this awesome cheesecake served chilled on a warm day.
Perfect decorated with summer berries, double cream and chocolate sauce!

Enjoy!!

Ingredients

  • 250GM OF SWEET PASTRY
  • 200 GM OF CREAM CHEESE
  • 3 TBS OF COCOA POWDER
  • 60 GM OF CASTER SUGAR
  • 1 EGG
  • 150ML OF THICKENED CREAM
  • 80GM OF A GOOD QUALITY CHOCOLATE
  • ZEST OF AN ORANGE

Method

  1. BUTTER AND LINE A DEEP 20CM FLAN TIN,ROLL OUT YOUR PASTRY ON A LIGHTLY FLOURED BOARD AND LINE YOUR FLAN TIN.
  2. BLIND BAKE AT 200C FOR ABOUT 12 MINUTES BY PLACING GREASEPROOF PAPER INSIDE THE PASTRY FLAN, AND FILLING WITH DRIED BEANS/RICE.
  3. AFTER ABOUT 12 MINUTES, TAKE THE GREASEPROOF PAPER AND BEANS OUT AND CONTINUE BAKING FOR ANOTHER 10 MINUTES OR UNTIL THE PASTRY IS A LIGHT GOLDEN BROWN.
    ALLOW THE FLAN TO COOL.RE SET YOUR OVEN TO 180C.
  4. BRISKLY MIX THE CREAM CHEESE AND COCOA POWDER TOGETHER.
  5. NEXT, ADD THE SUGAR AND THE EGG UNTIL SMOOTH AND CREAMY.
  6. MELT YOUR CHOCOLATE (MICROWAVE OR DOUBLE SAUCEPAN METHOD)
  7. GENTLY FOLD IN THE COOLED MELTED CHOCOLATE, ORANGE ZEST AND CREAM
  8. POUR YOUR MIXTURE INTO THE PASTRY CASE AND BAKE AT 180C FOR 25 MINUTES OR UNTIL SLIGHTLY SET.
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Chocolate Expresso Cake

Whats a cake blog with out the moistest chocolate cake recipe that i have EVER found! This cake will keep for up to 4 days in the refrigerator.

Delicious with double cream and a good quality ice-cream or make a nice hot chocolate sauce to pour over before serving for that knockout effect!

Enjoy!!

Ingredients – Cake

  • 3 EGGS (SEPARATED)
  • 125GM OF CHOPPED DARK CHOCOLATE
  • 1 CUP OF STRONG ESPRESSO COFFEE
  • 30GM OF GOOD QUALITY COCOA POWDER
  • 20ML OF GRAND MARNIER OR COINTREAU
  • 200GM OF UNSALTED BUTTER
  • 330GM OF CASTOR SUGAR
  • 375GM OF PLAIN FLOUR
  • 1.5 TEASPOONS OF BICARBONATE OF SODA
  • 1/2 CUP OF LIGHT SOUR CREAM

Method – Cake

  1. PREHEAT OVEN TO 180C AND BUTTER AND LINE A 26CM SPRING-FORM CAKE TIN
  2. COMBINE CHOCOLATE, COFFEE , GRAND MARNIER AND COCOA IN A HEATPROOF BOWL OVER SIMMERING WATER, STIRRING OCCASIONALLY UNTIL ALL THE CHOCOLATE MELTS AND MIXTURE IS COMPLETELY SMOOTH.COOL A LITTLE
  3. CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, ADD EGG YOLKS ONE AT A TIME, BEATING WELL BETWEEN ADDITIONS AND THEN STIR IN THE COOLED CHOCOLATE MIXTURE AND BEAT WELL.
  4. FOLD IN COMBINED FLOUR AND BICARBONATE OF SODA ALTERNATELY WITH SOUR CREAM.DO THIS IN 2 BATCHES
  5. BEAT EGG WHITES UNTIL FIRM PEAKS FORM AND GENTLY FOLD INTO CAKE MIXTURE.
  6. POUR MIXTURE INTO BUTTERED AND LINED CAKE TIN AND BAKE AT 180C FOR APPROXIMATELY 40- 50 MINUTES.TEST WITH A SKEWER AND ALLOW TO COOL SLIGHTLY FOR 10 MINUTES IN TIN BEFORE TURNING OUT.TURN OUT AND ALLOW TO COOL TO ROOM TEMPERATURE

Ingredients – Chocolate Ganache Icing

  • 120 GM OF CHOPPED DARK CHOCOLATE
  • 1 TABLESPOON OF STRONG ESPRESSO COFFEE
  • 160ML OF THICKENED CREAM

Method – Chocolate Ganache Icing

  1. COMBINE ALL OF THE GANACHE INGREDIENTS INTO A HEATPROOF BOWL OVER SIMMERING WATER, STIRRING UNTIL THE CHOCOLATE MIXTURE IS MELTED AND THE MIXTURE IS SMOOTH.
  2. TRANSFER THIS MIXTURE TO A COOL BOWL AND WHISK UNTIL IT IS OF A SPREADABLE CONSISTENCY.
  3. ALLOW THIS TO COOL SLIGHTLY BEFORE SPREADING OR POURING OVER CAKE.
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Danish Failla

This recipe is really a chocolate lava cake but this is the traditional recipe from which is sprung from.You can serve them in a small concotte or souffle dish from frozen or make in muffin tins for bulk lava cakes for a kids birthday party or function dessert.
Delicious with whipped cream and fresh strawberries. Enjoy!!

Ingredients – Ganache

  • 125 gram Cream
  • 175 gram Chocolate
  • 2 drops of Orange Essence

Method – Ganache

Melt together, cool completely and roll into small balls (25 gms) or coins (15gms) depending on product choice.

Ingredients – Cake Mixture

  • 250 gram Chocolate
  • 125 gram Chopped Butter
  • 6 Egg Yokes
  • 6 Egg Whites
  • 50 gram Icing sugar
  • 50 grams Ground Almonds
  • 100 grams plain flour
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Chocolate Heaven Cake

Probably the lightest and moistest chocolate cake recipe ever! Delicious served with a double thick cream and light dust of icing sugar. Great recipe for the whole family and a perfect end to that dinner party! Enjoy!

Ingredients

  • 400 gram chopped dark chocolate
  • 85 grams of raisins
  • 125 ml whiskey
  • 6 eggs (separated)
  • 225 gram butter
  • 300 gram sugar
  • 100 gram plain flour
  • 160 gram ground almonds
  • 125 ml warm water

Method

  1. Butter and line a 22 cm spring form round cake tin.
  2. Marinate the raisins in the whiskey for about 1 hour.
  3. Combine the chocolate and the butter in the top of a double saucepan and stir over simmering water until it is melted and combined.
  4. Remove from the heat and stir in the warm water.
  5. Beat the eggs yolks and sugar until thick and creamy, and then add to chocolate mixture.
  6. Fold in the flour and almonds, and stir in the raisin and whiskey mixture.
  7. In a separate bowl whisk the egg whites until soft peaks form and then gently fold into mixture.
  8. Bake at 180C for approximately 50- 60 minutes.Let cake cool for an hour before removal.

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

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