Chocolate Cream Tart

June 14, 2013 by Leave a Comment

Generally when making this tart I replace 100 grams of the plain white flour with wholemeal self raising flour, it does alter the texture, making it a little more ‘cake like’. I also now use vanilla bean paste rather than seeds from a vanilla bean. The pastry recipe has been adopted to a method I began to use in the late 1960s, i.e. I chill the butter in the freezer until firm and very cold, but not frozen, removing just before I add it to the pastry. You can rub in as indicted in the recipe, to achieve coarse breadcrumbs, I generally omit this step or very lightly rub in for a few seconds only.

You can change the flavour to suit yourself, try replacing some of the chocolate in the filling with a flavoured variety, my preference would be for coffee as the combination of chocolate and coffee is absolutely fabulous. If you don’t fancy all dark chocolate, replace about 100 grams with a good quality dark cooks chocolate. While I generally use Green and Blacks chocolate and cocoa, you could use Valrhona or Hotel Chocolat.

Chocolate Pastry
220 grams plain white flour
30 grams Green and Blacks organic cocoa
1/4 tsp sea salt flakes (crush using a pestle and mortar)
100 grams golden caster sugar
1/2 vanilla pod, seeds only
150 grams unsalted butter – wrap, place in freezer until firm
1 large fresh egg, lightly beaten
Chocolate Filling
350 grams Green and Blacks organic dark chocolate, 70% chopped
280 ml double cream or crème fraîche
100 ml whole milk
125 grams golden caster sugar
3 large fresh eggs

  1. Lightly brush a 24 cm flan tin with softened butter.

Pastry

  1. Sift the flour, cocoa and salt into a large baking bowl, whisk in the sugar and vanilla seeds.
  2. Remove butter from the freezer, dip in flour (do this throughout the process) and grate into the dry ingredient.
  3. Rub in, using the fingertips only, until the mixture resembles coarse breadcrumbs.
  4. Gradually mix in the egg until the dough just comes together – all the egg may not be needed.
  5. Shape into a flattish circle, wrap in clingfilm and chill in the fridge for one hour.
  6. Remove and roll out into a circle large enough to line the flan tin.
  7. Carefully lift the pastry sheet with the rolling pin and position over the tin, gently press down into the base and up the side of the tin, return to the fridge for 15 minutes to chill then trim off excess pastry.
  8. Preheat the oven to 180ªC, 355ºF, gas mark 4.
  9. Line the pastry case with a piece of greaseproof paper, fill with baking beans or rice. Blind bake for 25 minutes, remove the baking beans and paper, brush with egg and return to the oven for 5 minutes, allow to cool completely before filling.
  10. Reduce oven temperature to 100ºC, 210ºF.

Chocolate filling

  1. Put the chopped chocolate into an heatproof bowl.
  2. Pour the cream and milk into a saucepan and heat until bubbles appear around the edge, immediately pour over the chocolate, allow to stand for two minutes, stir (preferably using a balloon whisk) until glossy and smooth.
  3. Beat in the eggs and sugar, pour the filling into the crust.
  4. Place in the centre of a preheated oven, bake for 15 minutes or until the filling has “just” set.
  5. Remove and allow to cool at room temperature.
  6. Serve with lightly whipped double cream or Cornish clotted cream.
Filed Under: Pastries, Pies and tarts Tagged With: , , ,

Self Saucing Chocolate Pudding with Vanilla

June 7, 2013 by Leave a Comment

This is a really easy pudding to make and bake, the addition of wholemeal flour does add a little texture which I enjoy, but if preferred, you can use all white self raising. Occasionally I replace the vanilla with coffee liqueur, adding about one tablespoon and reducing the water for the sauce by around 10 ml.

Preparation … 15 minutes
Baking … 50 minutes

75 grams wholemeal self raising flour
75 grams white self raising flour
150 grams golden caster sugar
20 grams Green and Blacks organic cocoa powder
1/4 tsp sea salt flakes (crush using a pestle and mortar)
120 ml milk
1 tsp vanilla bean extract or natural vanilla extract
35 grams unsalted butter, melted
Sauce
150 grams light muscovado sugar
40 grams Green and Blacks organic cocoa powder
425 ml hot water

  1. Preheat oven to 190ºC, 374ºF, gas mark 5.
  2. Brush a 2 litre ovenproof dish with softened butter, dust with sifted cocoa, tapping out excess.
  3. Sift the cocoa for the sauce into a medium bowl, add the muscovado sugar and stir with a whisk until well blended, set aside.
  4. Boil the water.
  5. Sift the flours, sugar and cocoa with the sea salt into a large mixing bowl, add any bran remaining in the sieve and stir with a whisk to blend.
  6. Put the milk, vanilla and melted butter into a jug, stir with a whisk, add to the dry ingredients and stir until smooth then pour into the prepared dish.
  7. Sprinkle the sugar and cocoa evenly over the top, very slowly and gently pour the freshly boiled water over the pudding (try pouring over the back of a wooden spoon).
  8. Bake in the preheated oven for approx. 50 minutes, or until risen.
  9. Serve while hot with fresh cream.
Filed Under: Puddings, Sauces Tagged With: , , ,

Classic Chocolate Pouring Custard

June 6, 2013 by Leave a Comment

This is one of my favourite chocolate custards that I like to serve with a plain vanilla flavoured baked or steamed pudding. You can use Jersey milk in this recipe, which is quite rich or alternately opt for half double or whipping cream and half milk. I always use Green and Blacks Dutch process cocoa powder when making this recipe.

450 ml breakfast or Jersey milk
3 tbsp organic cocoa powder
60 grams unrefined caster sugar
1 tbsp cornflour
2 large fresh egg yolks
Optional
1 tsp vanilla bean paste or natural vanilla extract

  1. Remove three tablespoons of milk and put to one side, pour remainder into a heavy bottomed saucepan, put over a medium heat and heat until bubbles appear around the edge of the pan.
  2. Sift the cocoa, sugar and cornflour into a heatproof bowl, stir in the cold milk and egg yolks, until combined and smooth.
  3. Gradually pour in about 100 ml of hot milk, while stirring, continue mixing until smooth.
  4. Slowly stir in remainder.
  5. Rinse out the saucepan then strain the custard back into the pan, place over a low heat, stir constantly until the custard thickens.
  6. The mixture should not be allowed to boil otherwise it will curdle.
  7. Remove from the hob, stir in the vanilla (if using) and serve immediately.
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Simply Chocolate Cake with

June 5, 2013 by Leave a Comment

I generally use free flowing natural brown sugar in this recipe, which has been processed in a liquidiser until similar to caster sugar … on pulse. Also use a combination of wholemeal and white self raising flour as I prefer the texture; for added flavour try adding a teaspoonful of vanilla bean paste, natural vanilla extract … of even finely grated orange zest if you like the combination of orange and chocolate.

170 grams self-raising flour
1 rounded tsp baking powder
1/2 tsp sea salt
285 grams natural caster sugar*
55 grams Green and Blacks organic cocoa powder
6 tbsp boiling water
3 large fresh eggs
4 tbsp evaporated milk
115 grams unsalted butter, softened to room temperature
Topping and Filling
145 grams Green and Blacks dark chocolate, chopped or grated
145 grams double cream or crème fraîche
1 vanilla pod – split lengthways, seeds scraped out
*try using natural brown sugar – blitz until similar to caster sugar, sieve before using.

  1. Preheat oven to 180ºC; 355ºF; gas mark 4.
  2. Grease two 20 cm sandwich tins with butter, line with baking parchment.
  3. Sift the cocoa into a large heatproof bowl, mix in the hot water to form a smooth paste.
  4. Sift in the dry ingredients, add the eggs, milk and butter – beat until well blended.
  5. Divide the mixture evenly between the two prepared tins; smooth out the surface with a palette knife.
  6. Bake for 25 to 30 minutes, or until well risen – the cakes should shrink away from the tin sides.
  7. Transfer the tin to a wire rack to cool for 10 minutes; turn out onto the wire rack to cool completely after carefully removing the baking parchment.

Meanwhile, make the topping and filling

  1. Put the chocolate, cream, vanilla pod and seeds into a heatproof bowl set over a pan of simmering water, warm until the chocolate has melted, while stirring occasionally; leave for 5 minutes, remove the vanilla pod then leave for about another 5 minutes or until almost cool and set. Alternately replace the vanilla pod with about two teaspoonfuls of natural vanilla extract or vanilla bean paste.
  2. Sandwich the two cakes together with half of the filling, spread remainder on top of the cake.
Filed Under: Cakes and buns, Ganache Tagged With: , , , ,

Creamy Milk Chocolate Sauce

June 5, 2013 by Leave a Comment

These ingredients made approximately 480 ml of sauce.

340 grams Green and Blacks dark milk chocolate, diced
240 ml crème fraîche (or half double cream and half crème fraîche)
60 grams natural brown sugar
40 grams Miel de Cana
40 ml golden syrup
1/2 tbsp pure vanilla extract
1 to 2 tbsp liqueur – Spanish brandy or coffee liqueur

  1. Put the chocolate into a heatproof bowl, put to one side.
  2. Combine the crème fraîche, sugar, Miel de Cana and golden syrup in a saucepan set over a low heat and bring up to the boil, while stirring constantly.
  3. Remove from the hob, pour over the chocolate and leave for one minute, stir until smooth then mix in the vanilla and liqueur of choice.
  4. Cover and store in the fridge until ready to serve.
  5. Before serving, warm in a heatproof bowl – while stirring – over a saucepan containing about 2.5 cm (1 inch) of simmering water.
Filed Under: Sauces Tagged With: , , , ,

White Chocolate Cheesecake with Raspberries

June 5, 2013 by Leave a Comment

I love the combination of white chocolate and raspberries, especially in a cheesecake. While you can, if preferred, use a traditional digestive or Graham cracker biscuit base, I prefer the shortbread biscuit base shown in the recipe.

Crust
250 grams shortbread biscuits
50 grams unsalted butter – melted
30 grams Green and Blacks white cooks chocolate, finely grated
Filling
600 grams full-fat cream cheese
175 grams unrefined caster sugar
150 ml crème fraîche
2 whole large eggs plus 1 egg yolk
1 tbsp cornflour, sifted
1/2 tsp vanilla extract
100 grams Green and Blacks white cooks chocolate, chopped
75 grams fresh raspberries
Sauce
115 grams raspberries (divided – 85 grams; 30 grams)
1 to 2 tbsp icing sugar, or amount to taste
3 tbsp raspberry liqueur

  1. Preheat the oven to 175ºC, 347ºF, gas mark 3 to 4.

Crust

  1. Crush the biscuits, add the melted butter and chocolate, mix until combined.
  2. Press into the base of a 20 cm spring form cake tin and bake in the preheated oven for five minutes then allow to cool completely before filling.

Filling

  1. Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water ensuring the bowl does not come in contact with the water, when melted stir until smooth, then put to one side.
  2. Put the cream cheese into a bowl, stir until smooth.
  3. Add the sugar, crème fraîche, whole eggs, egg yolk, cornflour and vanilla extract, mix until light and fluffy.
  4. Fold in the white chocolate followed by the berries.
  5. Bake for approx. 40 minutes, or until set – the centre should be “wobbly” when the cheesecake is shaken gently. Leave in the tin to cool completely, then chill for three hours or overnight if time allows.

Sauce

  1. Put the 85 grams of raspberries into a saucepan, add the icing sugar and place over a gentle heat, warm until the berries begin to release their juices, gently squash with a fork.
  2. Tip the fruit into a fine sieve set over a bowl, push through with a small ladle; discard the sieve contents.
  3. Stir the raspberry liqueur into the syrup, add the 30 grams of raspberries, stir gently.
  4. Serve the cheesecake with the raspberry sauce.
Filed Under: Cheesecakes Tagged With: , , , ,

Unbaked Chocolate Cheesecake

June 5, 2013 by Leave a Comment

This has to be one of the simplest chocolate cheesecakes, no baking required for the biscuit crumb crust but I have also included a recipe for a shortbread crust flavoured with vanilla, which is quite good.

Biscuit Crumb Crust
130 grams digestive biscuits
65 grams unsalted butter
25 grams dark milk chocolate – grated
Shortbread Crust
120 grams plain white flour
30 grams cornflour (replace this with cocoa, if you want a chocolate shortbread crust)
Pinch fine sea salt
100 grams unsalted butter
50 grams unrefined caster sugar
1/2 tbsp vanilla extract or vanilla bean paste, if preferred (of amount to taste)
Filling
150 ml double cream
250 grams cream cheese
250 grams Green and Blacks dark milk chocolate – chopped
1 tsp vanilla bean extract (or amount to taste)
Decoration
55 grams Green and Blacks dark or dark milk chocolate – grated
To serve
Fresh ripe strawberries, Chilled double cream or crème fraîche, lightly whipped

Biscuit Crumb Crust

  1. Crush the biscuits then add the grated chocolate.
  2. Melt the butter and add to the biscuit, mix until combined.
  3. Transfer to the prepared tin, firmly press into the base, cover with clingfilm and chill while making the filling.

Shortbread Crust

  1. Wrap the butter and place into the freezer – leave until cold and hard, remove only when required.
  2. Preheat oven to 150ºC (302ºF, gas mark 2) and brush an 18 cm spring form cake tin with melted or softened butter.
  3. Sift the flours (and cocoa, if using), sugar and salt into a large baking bowl, grate in the chilled butter and rub in using fingertips only until the dough starts to come together.
  4. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base, smooth out using the back of a dessert spoon.
  5. Pierce the base with the tines of a fork, cover with clingfilm, chill in the fridge for 30 minutes.
  6. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  7. Remove from oven, put onto a cooling rack and leave until completely cool before filling.

Filling

  1. Melt the chocolate by your preferred method, allow to cool. (I generally melted the chocolate in a heatproof set over a saucepan containing 2 cm of barely simmering water, don’t let the bowl touch the water, when melted stir until smooth). Set aside.
  2. Beat the cream cheese until smooth, set aside.
  3. Whip the cream and vanilla – with a whisk or hand held mixer – until soft peaks form, fold in the cooled melted chocolate followed by the cream cheese.
  4. Spoon over the biscuit or shortbread crust, smooth out the top then cover and chill overnight – or for a minimum of two hours.
  5. Decorate with chocolate curls or grated chocolate before serving with fresh strawberries and lightly whipped cream or crème fraîche; alternately – serve as is.
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Vanilla Ice Cream with Chocolate

May 3, 2013 by Leave a Comment

An absolute treat for those of us who dream of vanilla ice cream from their youth, this one fits the bill. You can add any good quality chocolate that is pleasing to your palate.

Preparation – 5 minutes
Cooking – 15 minutes

700 ml Jersey or breakfast milk
365 ml double cream or crème fraîche
200 grams unrefined caster sugar
2 tsp pure vanilla extract or vanilla bean paste
100 grams good quality dark chocolate – grated (add after processing in the ice cream maker)

  1. Pour the milk and cream into a saucepan with a heavy base, stir in the sugar.
  2. Warm over a low heat, while stirring until the sugar dissolves – the mixture should be about 170ºF.
  3. Remove from heat, stir in the vanilla.
  4. Allow to cool, cover and chill overnight in the fridge.
  5. Transfer to your ice cream maker and process according to manufacturer´s instructions.
  6. Stir in the grated chocolate, transfer to a sterilised freezer proof container, cover and place into the freezer until solid.
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Chocolate Rock Buns

April 19, 2013 by Leave a Comment

These lovely buns … which are supposed to resemble rocks … were popular during the war when eggs – and many other ingredients – were rationed. They are of British origin, their popularity has spread worldwide – they were one of my father’s favourite buns, tasty and enjoyable to eat, easy to make and bake. To achieve a rocky bun, I generally use two forks to shape the buns into rough cones but you can place spoonfuls of dough onto baking trays then shape with a fork.

I prefer wholemeal self raising flour rather than white, just add a little more fluid to the mixture. For a more traditional rock bun add dried fruit rather than chocolate. Ground cinnamon or mixed spice and a little citrus zest added when using sultanas and or raisins makes a Christmas rock bun, infused with the wonderful spices generally used at this time of year. Alternately replace some of the flour with cocoa, around 25 grams or so.

These ingredients make nine generous or twelve smaller buns … adjust baking time accordingly.

230 grams self-raising flour
115 grams unsalted butter
115 grams golden caster sugar (I use natural brown sugar, blitz until similar to caster sugar)
115 grams Green and Blacks dark milk chocolate – cut each square in half
1 large fresh egg – beaten
Approx. 2 tbsp milk
1/2 tsp vanilla bean paste or natural vanilla extract

  1. Wrap the butter and chill in the freezer until firm and very cold – remove when ready to add to the dry ingredients.
  2. Preheat oven to 180ºC (355ºF, gas mark 4) and line one or two baking trays with non stick baking parchment.
  3. Remove butter from freezer (using a coarse grater and dipping the butter in flour often) grate over the dry ingredients, toss to coat the butter in flour then rub in briefly – the mixture should resemble breadcrumbs.
  4. Add the chocolate pieces and sugar – mix well.
  5. Put the egg, milk and vanilla into a small bowl and whisk then add to the well, combine to form a sticky but firm dough.
  6. Using two forks, place nine to twelve mounds of mixture onto the prepared trays, then shape into a rough cone using your fork.
  7. Bake for approx. 12 minutes, or until a light golden brown.
  8. Transfer to a wire rack and allow to cool.
  9. Absolutely delicious when eaten while a still warm – the chocolate will forms pockets of gooey chocolate goodness.
Filed Under: Rock Buns or Cakes Tagged With: ,

Naughty Triple Chocolate Muffins

April 7, 2013 by Leave a Comment

These are just a little naughty when compared to some chocolate muffin recipes available on-line. It all depends on your definition of “naughty”.

You can use the chocolate you personally prefer, but different brands of chocolate will change the taste. My preference is for Green and Blacks, Valrhona or Hotel Chocolate. In this muffin, I prefer a combination of dark and milk chocolate adding a dark milk chocolate square after the batter has been transferred into the muffin cups – you can use chocolate drops or chips, if preferred. As a matter of course, I generally add a little vanilla bean paste with the eggs, around one teaspoonful.

Yield – 8 muffins

65 grams Green and Blacks milk cooks chocolate
60 grams Green and Blacks dark cooks chocolate, 72%
75 grams unsalted butter, diced
3 large fresh eggs
60 grams unrefined icing sugar, sifted
1 tbsp plain white flour, sifted
1/2 tsp fine sea salt
2 tbsp ground almonds (or ground hazelnuts)
1 tbsp liqueur – brandy, coffee or orange liqueur
8 squares Green and Blacks dark milk chocolate
Optional
1 tsp vanilla bean paste (I use Nielson Massey)

  1. Preheat oven to 200ºC, 392ºF, gas mark 6; place eight paper liners in muffin cups.
  2. Melt both kinds of chocolate with the butter in a heatproof bowl set over a saucepan of barely simmering water ensuring the bowl does not come in contact with the water, stir occasionally. Take off the heat and stir until smooth.
  3. Put the eggs into a baking bowl with the sifted icing sugar, whisk for approximately 3 to 4 minutes, using a hand held mixer – the mixture should be foamy and thickened.
  4. Sift the flour and salt over the eggs, add the ground almonds and stir until blended.
  5. Add the melted chocolate and any liqueur, if using, gently fold in.
  6. Divide between the muffin cups, press one square into muffin, ensuring the batter covers the chocolate.
  7. Bake for approx. 20 to 25 minutes or until well risen and firm to the touch.
  8. Gently transfer the muffins to a wire rack and allow to cool then serve while warm.
Filed Under: Muffins Tagged With: , , , ,
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