Posted in Chocolate, Cupcakes/Muffins

Flourless Chocolate Cupcakes

IMG_3954 IMG_3956 IMG_3968 IMG_3969 IMG_3970 IMG_3971 IMG_3972 IMG_3973

Recipe adapted from Amandeleine
100g dark chocolate
65g butter
70g sugar
2 large eggs, separated into yolks and whites
100g dark chocolate, chopped
100g heavy cream
Prep muffin tins with paper liners.
Preheat oven to 160 degrees C.
Chop chocolate into small pieces for easier melting and place in a heatproof bowl.
Add butter and melt over a pot of simmering water, making sure the bowl does not touch the surface of water.
Remove from heat when chocolate is completely melted and smooth.
Whisk in sugar until combined.

Add egg yolks, one at a time, whisking constantly.

In a medium bowl, beat egg whites on high with an electric mixer for several minutes until stiff peaks form.
Gently fold egg whites into chocolate mixture until combined.
Divide batter evenly among prepared muffin tins, filling each cup approximately 3/4 full.
Bake for 25 minutes, until cakes appear set in the middle and are no longer shiny.
Cakes will rise in the oven and fall drastically when removed. This is normal.
Let cool completely in tin.
In a medium saucepan, heat the cream just to a boil.
In a medium bowl, pour the boiling cream over the chopped chocolate and let sit for one minute.
Whisk until all chocolate is melted.
Pour heaping tablespoons evenly over each cupcake.
Decorate further if desired with sprinkles, nonpareils, etc! ) 
Store in the refrigerator.
Makes 8 cupcakes.
Will SHE make it again?
Posted in Brownies/Cakes, Chocolate

Twix Brownies

Recipe adapted from Amandeleine
1 1/4 cup flour
1 tsp salt
2 tbsp dark cocoa powder
310g quality dark chocolate (60-72%), coarsely chopped
225g unsalted butter, cut into 1-inch cubes
1 1/2 cup sugar
1/2 cup firmly packed light brown sugar
5 large eggs, room temperature
2 tsps vanilla
12  fun-size Twix bars 
Preheat oven to 180 degrees C.
Line a glass or light coloured metal 9×13-inch pan with a sheet of baking paper.
In a medium bowl, whisk together the flour, salt and cocoa powder.
Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined.
Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars.
Whisk until completely combined and remove the bowl from the pan.
The mixture should be at room temperature.
Add three eggs to the chocolate mixture and whisk until just combined.
Add the remaining eggs and whisk until just combined.
Add the vanilla and stir until combined.
Tip: do not over-beat the batter at this stage, or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate.
Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
Brownie Assembly: Pour half of the brownie mixture into the pan and smooth the top with a spatula.
Lay the Twix bars over the brownie batter, leaving a small gap of space around each bar (approx. a quarter inch).
Pour remaining brownie batter over the Twix bars and carefully spread it even, taking care to not shift the Twix bars around.
Bake the brownies for 35 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan.
The brownies are done when the toothpick comes out with a few moist crumbs.
Remove the brownies from the oven and cool completely before cutting.
Will SHE make it again?
Posted in Chocolate, Cookies/Shortbread

Flourless peanut butter chocolate chunk cookies

Recipe adapted from Amandeleine
1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.)
3/4 cup granulated sugar
1 large egg, slightly beaten
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup dark chocolate, roughly chopped 
fleur de sel to sprinkle on cookies
Preheat the oven to 200 degrees C.
Line baking trays with baking paper.
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
Stir in the chopped chocolate.
Using a tablespoon, measure out the dough in half tablespoon sized balls.
Place the dough on the prepared pans, spacing them 2 inches apart.
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
Sprinkle lightly with fleur de sel.
Let cool completely on the pans on wire racks.
Store in an airtight container at room temperature for up to a week.
Makes 44 cookies
Will SHE make it again?
Posted in Chocolate, Cookies/Shortbread

Fudgey Twix PB Cookies

Recipe adapted from Amandeleine
6/8 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
340g bittersweet chocolate, chopped
42.5g unsalted butter
1 1/8 cups (packed) brown sugar
3 large eggs
3/4 tablespoon vanilla extract
160g twix PB, chopped
Combine flour, baking powder and salt in small bowl; whisk to blend.
Stir bittersweet chocolate and butter on top of double boiler set over simmering water until melted and smooth.
Remove from water.
Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.
Beat in chocolate mixture and vanilla.
Stir in flour mixture until incorporated, then add twix PB.
Chill batter until firm, about 45 minutes to 1 hour.
Preheat oven to 2000°C.
Line baking tray with baking paper.
Drop batter by large 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart.
Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.
Cool on sheets.
Makes about 15.
Will SHE make it again?
Posted in Chocolate, Cookies/Shortbread

Exploding chocolate gateau

Recipe from
75g all butter shortbread biscuits
15g unsalted butter, melted
1 tbsp white caster sugar
12.5g neutral popping candy
chocolate ganache
87.5g whipping cream
Pinch of salt
Pulp from 3 passion fruits
25g fresh custard
55g dark chocolate (minimum of 60% cocoa solids), broken into pieces
25g milk chocolate, broken into pieces
Preheat the oven to 180ºC. 
Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.
Crush the biscuits until it resembles fine sand in texture and add the melted butter and sugar. 
Gently stir in the popping candy.
Place the mixture inside a cake ring placed on a tray lined with baking paper.
Flatten using the back of a spoon then put to one side to set.
Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil.
Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
Put the dark and milk chocolate in a bowl.
Place over a bain marie (a pan of gently simmering water) and allow to melt completely.
Remove from the heat.
Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition.
Allow the ganache to cool to room temperature.
Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes.
This will ensure that the ganache will not seep through.
After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours.
Place the tart in the freezer at least 4 hours.
After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot.
Remove the metal ring by lightly warming with a blow torch.
Remove by carefully sliding the ring downwards.
Place back in the freezer.
Remove the gateau from the freezer and carefully lift it onto a plate. 
Will THEY make it again?
Posted in Brownies/Cakes, Chocolate, Fruits

Black Forest Trifle

Recipe adapted from 8 days
chocolate sponge or pound cake
4 tbsp sherry, or to taste (optional)
1 can sweet dark cherries, drained (reserve liquid if not using sherry)
3/4 cup cream
32.5g bitter chocolate
To chocolate cream, place cream in a saucepan and bring to a boil.
Remove from heat and add chocolate.
Stir until the mixture is completely blended and smooth.
Pour into a bowl and cover.
Chill for at least 4 hours before using.
To assemble the trifle, cut sponge or pound cake into 2cm-thick slices.
Line the base of a glass with a layer of chocolate cake slice.
Sprinkle over 1 tablespoon of sherry (if using) and top with a layer of cherries.
If not using sherry, sprinkle over some of the liquid from the tin of cherries.
Remove chocolate cream from the fridge and give it a quick whisk.
Spread a layer of chocolate cream over the cherries.
Repeat the layer until you come to the top of the bowl.
The last layer should be chocolate cream.
Refrigerate for at least 4 hours or overnight so that everything melds together.
Makes 2 glasses.
Will SHE make it again? 
Posted in Chocolate, Fruits

Chocolate cup with raspberry cream

Recipe from New Idea
1/2 cup pure cream
1/4 cup milk
50g dark chocolate
1/2 tsp vanilla essence
2 egg yolks
1/6 cup caster sugar
Raspberry cream
1/2 cup raspberry
1/6 cup icing sugar mixture
100g tub double thick cream
Place cream, milk, chocolate and essence in a medium saucepan.
Stir over a medium heat until chocolate is melted.
Remove from heat.
Beat yolks and sugar until sugar is dissolved.
Keeping the electric mixer on, slowly add the warm chocolate mixture, beating until combined.
Place 2 ramekins in a deep roasting pan.
Divide chocolate mixture evenly among ramekins.
Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.
Cook in slow oven (160 degrees C) for 30 minutes or until just set (chocolate mixture should have a slight wobble and will firm on cooling).
Remove pan from oven.
Cool teacups by placing in a dish of water.
Cover and refrigerate until cold.
To make raspberry cream, combine raspberries and icing sugar in medium bowl.
Fold in cream.
Serve chocolate cup topped with raspberry cream.
Makes 2.
Will I make it again?
maybe and this time i’ll bake it longer & at a higher temperature
Posted in Chocolate

Chewy Chocolate Meringues

 Attempted again on 5th october 2012
Recipe from bakerella 
1 cup (250 ml/about 7) egg whites2 cups (500 g) sugar

5 tbsp (30 g) cocoa powder

125 g dark chocolate, finely chopped

Preheat oven to 180 degrees C.
Line baking trays with baking paper.
In a clean, dry heatproof bowl, whisk together egg whites and sugar.
Set over, but not touching, simmering water in a saucepan.
Whisk constantly until the sugar is completely dissolved and remove from heat. (I tested to make sure I didn’t feel any sugar granules.)
Beat the eggs on high using your mixer fitted with the whisk attachment.
Beat until stiff and glossy.
Sift cocoa over the meringue.
Sprinkle chopped chocolate on top.
Then, fold together gently with a spatula until combined.
Use a tablespoon to drop even amounts of batter onto prepared baking tray about two inches apart.
Bake for about 8-9 minutes.
Rotate the pans and bake for another 8-9 minutes until the cookies are fluffy and full of cracks.
Transfer the cookies, leaving them on the baking paper, to wire racks to cool.
Makes about 60 
Will SHE make it again?
Posted in Chocolate

Salted Caramel Truffles

Caramel attempted again on 21st september 2012
salted caramel
empty truffle shells

Recipe from Gordon Ramsay
Salted Caramel
¾ cup sugar
¼ cup water
⅓ cup glucose syrup
3 tbps butter
1 cup heavy cream
1/2 tbps fleur de sel
30 dark-chocolate truffle shells
450g dark chocolate (i used lindt)
225g cocoa powder
Combine the sugar, glucose syrup and water in a medium pot and bring to a boil over medium-high heat. Continue boiling without stirring.
When the sugar becomes a dark amber color, carefully add the butter and stir to dissolve.
Slowly add the cream while continuing to stir.
Return to a boil and add the fleur de sel.
Remove from the heat and allow caramel to cool to room temperature.
Fill a piping bag with the caramel, snip the end and fill the truffle shells with the caramel.
Place filled shells in the refrigerator for an hour until the caramel has set.
Roughly chop the chocolate and melt over a double boiler.
Allow to cool slightly.
Put a small amount of melted chocolate into a pastry bag and pipe over the fill hole on the truffle shell to seal.
Put the remaining chocolate in a shallow bowl.
Place the cocoa powder in a shallow bowl.
Using your hands (latex gloves recommended), coat the truffles with the melted chocolate.
Tip: work fast before the melted chocolate hardens again.
Immediately roll the truffles in the cocoa powder to coat.
May be kept in an airtight container in the refrigerator for up to two weeks.
Makes 30.
Will THEY make it again?
YES. with less fleur de sel.
Posted in Brownies/Cakes, Chocolate

Flourless chocolate brownies

Recipe from Nigella Lawson
225g dark chocolate, 70% cocoa solids
225g butter
2 tsp vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
Preheat the oven to 170 degrees C 
Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
Beat the eggs into the pan along with the ground almonds. 
Turn into a square foil tin or
Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. 
Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
Makes 16
Will SHE make it again?
SHE don’t think so.