Chocolate Coconut Milk Cake

Recipe found from Poires au Chocolat

Chocolate Coconut Milk Cake

Ingredients:
For the cake:
55g dark chocolate (70%)
85g cocoa powder
200ml boiling water
145g plain flour
1tsp bicarbonate of soda
½ tsp baking powder
¼ tsp
90g unsalted butter, melted
230g caster sugar
50g dark brown soft sugar
2 eggs
275ml coconut milk
For the ganache:
125ml coconut milk
125g dark chocolate (70%)



Method:
1. Line an 8 inch square pan with baking paper. Preheat the oven to 180◦C/350F/mark 4.


2. Chop the chocolate and place in a bowl with the cocoa powder. Pour in the boiling water and whisk until the chocolate has melted and the mixture is smooth.


3. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl.


4. In a separate bowl, whisk together the sugars and butter. Once combined, whisk in the eggs, one at a time, and continue whisking until pale and thick.


5. Add the coconut milk followed by the chocolate mixture. Fold in the flour mixture and whisk to combine. Pour into the prepared pan and bake for 30-40 minutes, or until a toothpick poked into the middle comes out with a few damp crumbs.



6. For the ganache, heat the coconut milk in a small saucepan over a medium heat until just boiling. Chop the chocolate and place in a heatproof bowl; pour the coconut milk over the chocolate and whisk until smooth. Cool for 10 minutes before pouring over the cake.

Slutty Rice Krispie Bars

Recipe from Bakers Royale

Slutty Rice Krispie Bars

Ingredients:
For the base (2/3 of the following)
200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the ganache
225g dark chocolate, broken into pieces
160ml double cream
For the rice krispie layer
45g unsalted butter
280g marshmallows
140g rice krispies
20 peanut butter cups
20 oreos



Method:
1. Preheat the oven to 180C/350F/mark 4. Line a 9x9 inch pan with foil, leaving a slight overhang.


2. For the cookie dough base, brown the butter in a small saucepan and transfer to a medium-sized bowl. Mix in the sugars, salt, vanilla extract and egg and egg yolk. Mix in the flour, bicarbonate of soda and chocolate.


3. Measure out 450g of the cookie dough and press into the bottom of the prepared pan. The thickness should be about 1/8 inch. Roll out any remaining dough to the same thickness on a separate baking sheet. Bake for 15 minutes, or until crisp at the edges.


4. For the ganache, heat the cream until simmering and pour over the chocolate. Stir until all the chocolate has melted. Set aside for about an hour to thicken.


5. Once the cookie base has cooled, spread half of the ganache on top in an even layer.


6. For the rice krispie layer, place the butter in a large heatproof bowl and set over a pan of simmering water. Once melted, add the marshmallows and continue to heat and stir until completely melted. Mix in the rice krispies and once evenly coated, spread about half of the mixture to a thin, even layer over the ganache.


7. Press the peanut butter cups in even rows over the rice krispie layer, and place an oreo on top of each peanut butter cup. Press the remaining rice krispie mixture on top, pushing into the gaps between the oreos and cups.


8. Spread the remaining ganache on top. Crush the excess baked cookie dough and sprinkle over the top. Cut into 40 pieces.

Chocolate Chip Cookie Peanut Butter Tart

Recipe adapted from Cookies & Cups

Chocolate Chip Cookie Peanut Butter Tart

Ingredients:
For the base(450g cookie dough- ingredients listed below for 900g)200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the filling
200g peanut butter
85g unsalted butter
60g icing sugar, sifted
2tbsp double cream
½ tsp vanilla extract
For the ganache
100g milk chocolate
120ml double cream
pinch salt
To serve
10g milk chocolate, grated


Method:
1. Preheat the oven to 180C/350F/mark 4. Grease the bottom and sides of 9 inch pie dish. 


2. For the base, mix together all the ingredients for the cookie dough, starting with the butter and sugars, then mixing in the remaining ingredients. Press the cookie dough into the bottom and up the sides of the pie dish. Bake for 15-20 minutes, or until pale golden. Leave to cool for 30 minutes.


3. For the filling, beat together the peanut butter and butter. Mix in the icing sugar, followed by the cream and vanilla extract. Transfer the filling to the base and spread evenly. Refrigerate for 30 minutes.


4. For the ganache, break up the chocolate and place in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Add the salt and stir to combine, then refrigerate for 5 minutes.


5. Pour the ganache over the pie and return to the fridge for an hour. Sprinkle with the grated chocolate and serve.

Black & White Crepe Cake

White Chocolate Crepe Cake

Serves 8 large/ 12 modest slices

Ingredients:

125g plain flour 

3 eggs 

360ml milk

2tbsp caster sugar

2tsp vanilla extract

3tbsp butter, melted 

White Ganache:

180ml double cream

23g icing sugar

pinch of salt

150g white chocolate
Dark Ganache:
180ml double cream
23g icing sugar
pinch of salt
150g dark chocolate

Method:

1. For the crepes, sift the flour into a large bowl and make a well in the centre. Break the eggs into the well and whisk lightly before gradually whisking in the milk, sugar and vanilla extract, incorporating the flour from the sides. Pour in the melted butter and whisk to combine. Leave, covered for at least an hour.

2. For the ganache, stir together the cream, icing sugar and salt in a saucepan and bring to a boil. Remove from the heat and add the chocolate. Leave for a minute, without stirring, then whisk until smooth and refrigerate for an hour, stirring occasionally.

3. Fry the crepes by pouring about a ladle of batter into an oiled/buttered, hot frying pan and swishing quickly around the pan for even coverage- the layer should be as thin as possible. Once the crepe has cooked on one side and is beginning to lightly brown, flip and cook the other side. Repeat until all the batter has been used- about 16 pancakes should be made.

4. Once the ganache has set, spread about one and a half tablespoons on top of a cooled crepe and layer another crepe on top. Alternate between white and dark layers of ganache between the crepes. Repeat this process until all the crepes have been used. Spread the remaining ganache on top of the cake and let it slide down the sides. Refrigerate for about an hour before topping with fruit (or not) and serving.

S'mores Pie

Recipe from Sprinkle Bakes

S'mores Pie

Ingredients:
For the base
200g digestives
60g unsalted butter, melted
pinch of salt
1tbsp caster sugar
For the filling
480ml double cream
500g dark chocolate, broken up
4tbsp brandy (optional)
For the marshmallow meringue
3 egg whites
½ tsp vanilla extract
pinch of salt
50g caster sugar
200g marshmallow fluff
100g mini marshmallows


Method:
1. For the base, crush the biscuits with a rolling pin or in a food processor and mix in the butter, salt and sugar. Once well combined, press into the bottom and a little up the sides of a 9 inch springform pan and refrigerate.

2. For the filling, heat the cream in a medium-large saucepan until simmering. Remove from the heat and mix in the chocolate. Stir or whisk until all the chocolate has melted, then mix in the brandy. Pour the ganache into the base and refrigerate for a few hours until set (this can be frozen to reduce setting time).

3. For the meringue, beat the egg whites and vanilla extract until foamy. Beat in the salt and sugar until the meringue holds firm peaks. Beat in the marshmallow fluff and fold in the mini marshmallows. Top the pie with the marshmallow meringue and brown with a blow torch or place under a hot grill.

Chocolate, Coffee and Whisky Torte

Recipe found on The Cake Hunter

By halving all the the quantities below, this cake can be made in a 6 inch cake pan (still with three layers).

Chocolate Torte with Coffee Whisky Mascarpone

Ingredients:
For the chocolate torte
400g unsalted butter
400g dark chocolate, broken up
2tsp vanilla extract
10 eggs, separated
300g caster sugar
200g ground almonds
100g cocoa powder, sifted
For the coffee whisky mascarpone
2tbsp instant espresso powder
6tbsp whisky or warm water
2tbsp icing sugar, sifted
500g mascarpone
For the truffles
200g dark chocolate, chopped
85ml double cream
1tsp vanilla extract

Method:
1. Pre heat the oven to 180°C/ 350F/Gas 4. Grease a 25cm cake pan.

2. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water and stir in the vanilla extract.

3. Beat the egg yolks and 100g of caster sugar until pale. Fold in the melted chocolate mixture, ground almonds and cocoa powder.

4. Beat the egg whites until frothy, then gradually incorporate the remaining caster sugar, continuing to whisk until the meringue holds stiff peaks. Fold a third of the meringue into the chocolate mixture, then carefully fold in the rest. Pour the batter into the cake pan and bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out fairly clean. Leave to cool before slicing into three layers.

5. For the truffles, heat the chocolate, cream and vanilla extract until the chocolate has melted; stir to achieve a smooth consistency. Chill or freeze for at least an hour and a half before rolling into about twelve little balls and then rolling in cocoa powder (reserve some of the ganache for drizzling on top of the cake).

6. For the mascarpone filling, mix together the espresso powder and whisky. Mix into the mascarpone and sugar and use to sandwich the cake layers.

7. Top the torte with the truffles. Heat the remaining ganache until remelted, then use to  drizzle over the torte.

Chai Spiced Blondies

Recipe from Raspberri Cupcakes

Chai Spiced Blondies
Makes 16

Ingredients:
225g unsalted butter, melted
275g light brown sugar
2 eggs
1½ tsp vanilla extract
250g plain flour
1½ tsp cinnamon
1tsp freshly ground pepper
1tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
 ¼ tsp ground coriander seeds
pinch freshly ground nutmeg
For the ganache:
2tbsp chai tea
300ml double cream
400g white chocolate, chopped

Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line a 17x27cm pan with  baking paper.

2. Beat together the butter, sugar, eggs and vanilla. Sift in the flour and spices and fold until completely incorporated.

3. Pour the batter into the pan and bake for about 30-35 minutes, or until a skewer inserted in the centre of the blondie comes away clean.

4. For the ganache, bring the cream and spices to the boil in a saucepan over a gently heat. Strain to remove the tea and pour over the chocolate in a heatproof bowl. Mix until the chocolate has completely melted and the ganache is smooth; refrigerate to thicken a little before covering the blondies.

Blackberry Profiteroles with Black & White Chocolate Sauce

Recipe for choux pastry from The Good Housekeeping Cookery Book

Profiteroles

Ingredients:
65g plain flour, sifted
pinch of salt
50g butter, diced
2 eggs, beaten

Method:
1. Pre heat the oven to 220°C/ 425F/Gas 7. Sprinkle baking trays with a little water.

2. Melt the butter in a small saucepan with 150ml water. Bring the mixture to a rapid boil then remove from the heat and beat in the flour and salt. Leave to cool for 10 minutes.

3. Gradually mix in the eggs, ensuring they have been well incorporated after each addition.

4. Spoon or pipe the pastry into 18 blobs onto the prepared baking trays, leaving at least an inch between each for expansion. Bake for 20-25 minutes, or until risen, golden brown and crisp on the outside. Use a sharp knife to make a small hole in the side of each profiterole and return to the oven for 5 minutes, or until the interiors are dry. Leave to cool on a wire rack.

Blackberry Crème Pâtissière

Ingredients:
2eggs
60g caster sugar
20g plain flour
20g corn flour
300ml milk
 ¼ tsp vanilla paste
50ml blackberry puree

Method:
1. In a large heatproof bowl, whisk together the eggs, sugar and flours until pale and smooth.

2. Bring the milk to a boil in a large saucepan.

3. Add a little of the hot milk to the egg mixture and whisk to combine. Gradually whisk in the rest of the milk, pour all the mixture back into the saucepan and continue to heat. Add vanilla and whisk continually, until the mixture thickens and is completely smooth.

4. Take the crème patissière off the heat and place in a heat proof bowl. Mix in the blackberry puree, ensuring the mixture remains thick. Leave to cool before refrigerating. 

Ganache

Ingredients:
200g chocolate
100ml double cream

Method:
1. Break the chocolate into pieces into a bowl.

2. Bring the cream to a simmer in a small saucepan and pour over the chocolate. Leave for a minute before stirring until the ganache is homogenous. Leave to cool and refrigerate, as required, to thicken before use.

To assemble:
1. Pipe the crème patissière into the hollows of the profiteroles through the little slits in the side.

2. Heat the ganache or allow it to cool to achieve a a suitable consistency before pouring over the profiteroles.

3. Top with a little more blackberry purée, a few blackberries, some chocolate shavings and a dusting of icing sugar.

Rolo Chocolate Brownie Cake

Recipe from Raspberri Cupcakes

Rolo Chocolate Brownie Cake

Ingredients:
400g unsalted butter
200g plain chocolate, chopped
4 eggs
200g caster sugar
200g plain flour
2 tubes rolos (+ extra for the top)
For the filling and ganache:
400g dulce de leche
400g milk/plain chocolate, chopped
300ml double cream

Method:
1. Pre heat the oven to 150°C/ 300F/Gas 2. Grease and line a couple of 20cm cake pans with baking paper.

2. In a bowl over a pan of simmering water, melt together the butter and chocolate.

3. In a separate bowl, whisk together the eggs and sugar until pale and creamy. Mix in the melted chocolate mixture and once well combined, sift and fold in the flour.

4. Pour the mixture into the prepared pans and gently press in the rolos over the top. Bake for 25-30 minutes, or until just firm.

4. Once the cakes have cooled, remove from the pans and spread the dulce de leche over the top of one of the cakes and refrigerate to allow the caramel to set a little. Sandwich with the other cake layer.

5. For the ganache, Heat the cream in a saucepan and bring to a simmer. Place the chocolate in a heat proof bowl and pour over the cream. Mix until homogenous, place in the fridge to set a little if necessary, and spread over the top and sides of the cake. Top with rolos.

Blackberry & White Chocolate Mousse

I went blackberry picking a few mornings ago, which resulted in a haul of 1.8kg of fresh blackberries, and a little head-scratching for blackberry recipes. I soon remembered having seen this recipe on The Boy Who Bakes. It makes for a wonderfully summery dessert, and the portions can be altered to suit your appetite. 

We didn't really have any biscuits to go with the mousses (they aren't absolutely necessary, but  I would definitely recommend serving with a biscuit), but then I remembered we had a reject-muller yoghurt in the fridge which comes with little white chocolate biscuit balls. How fortunate.

White Chocolate & Blackberry Mousse
serves 6

Ingredients:
For the white chocolate ganache
100ml double cream
100g white chocolate, chopped
For the blackberry compote
300g blackberries

juice of 1 lemon
50g caster sugar
For the white chocolate mousse
200g white chocolate, chopped
250ml double cream
2 egg whites
25g caster sugar

white chocolate

Method:
1. For the ganache, place the chocolate in a heat proof bowl and bring the cream to a simmer in a saucepan or heat proof bowl in the microwave. Pour the cream over the chocolate and stir until smooth. Divide the ganache amongst 6 serving glasses and refrigerate.

2. For the compote, put the blackberries, lemon juice and sugar into a saucepan and heat gently until the berries have softened and released some juice. Spoon some of the liquid from the compote over the ganache and return the glasses to the fridge.

3. For the mousse, melt the chocolate in a heat proof bowl over a pan of simmering water or in the microwave. Set aside to cool. In a medium-large bowl, whip the double cream to soft peaks. In another bowl, whip the egg whites to soft peaks and gradually whisk in the sugar, still beating until the meringue forms firm peaks upon lifting out the whisk. Carefully fold the meringue, in thirds, into the cream. Gradually fold the melted chocolate into the mousse. Pour the mousse into the glasses and return to the fridge for a few hours. To serve, top with the remaining blackberries and blackberry juice and a few shavings of white chocolate.

Fresh Mint Truffle Tart

This tart is very fragrant, and although rich, refreshing. As is often the case, I did not have a tart tin that's quite the right size, so I used a slightly smaller one and used the remaining crust and ganache to make tartlettes with 3 inch pastry rings.

Recipe from Not So Humble Pie

Chocolate Mint Tart

Serves 12

Ingredients:
for the crust
65 icing sugar (1/2 cup)
140g plain flour (1 cup)
20g cocoa (1/4 cup)
¼ tsp salt
115 unsalted butter, cold (1/2 cup)
for the filling
480 plain chocolate (56% cacao), chopped
300ml double cream (1 ¼ cup)
2tbsp unsalted butter
40 mint leaves
for the garnish
mint leaves
melted chocolate

Method:
1. Preheat the oven to 180C/350F/mark 4.

2. For the crust, mix the sugar, flour, cocoa and salt together in a food processor. Break up the butter into little pieces and add to the dry ingredients and process until the mixture is fine and holds together when pinched.

3. Pour and press the crumbs into an 11 inch tart pan and bake for 15 minutes.

4. For the filling, rinse the mint leaves and gently dry with a kitchen towel. Lightly bash the mint leaves a couple of times with a rolling pin.

5. Bring the cream to a simmer in a small saucepan then remove from the heat and stir in the mint leaves. Leave to infuse for 20-30 minutes.

6. Strain the cream into a heat-proof bowl and add the butter and chocolate. Place the bowl over a pan of simmering water and stir until the mixture is smooth and glossy. Pour the ganache into the crust, smooth the top and refrigerate for a few hours to firm up.

7. For the garnish, use a small pastry/paint brush to spread a fairly thick layer of chocolate over the under sides of some mint leaves. Place in the freezer to set, and then gently peel the mint leaves away from the chocolate. Use to decorate the tart with.