Tag Archives: Cocoa

Happy Christmas

Christmas is a time for gratitude, remembering all those things you are thankful for, and indulging in things that make you happy, spending time with loved ones and overdosing on favourite foods. I have a lot to be grateful for, and one thing that is high on my happiness list is chocolate. I decided to revisit a recipe from last year and improve on it by combining cocoa with my gingerbread recipe to create a chocolate version, and substituted milk for ginger beer.

This gingerbread is delicious by itself, dressed up with your favourite icing or used in trifle, which is what I will be doing later this week for Christmas.

Wishing you a very happy Christmas.

What I was cooking this time last year: Gingerbread Trifle

Chocolate Gingerbread

Ingredients

  • 2 cups self-raising flour
  • 1/4 cup cocoa powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon mixed spice
  • 1 cup ginger beer
  • 1 cup sugar
  •  2 eggs, lightly beaten
  • 125g butter
  • 1 cup golden syrup
  • Cooking oil spray

Method

  • Melt butter and syrup in saucepan over low heat until butter is melted and set aside to cool a little.

Butter and syrup

  • Sift the flour, cocoa & spices into a bowl.

Sift flour spice cocoa

  • Add sugar, eggs, ginger beer and butter syrup and mix well.

Cake batter mixing

  • Spray your baking tin(s) with cooking oil spray. Pour cake batter into tins – I used mini-cupcake tins.

Chocolate cake batter in tins

  • Bake for 20 minutes at 170°C [fan-forced] or 180°C normal oven (you will need to adjust the cooking time if using larger tins). Remove from oven when cooked – ie skewer comes out clean or the gingerbread springs back with lightly touched.

Chocolate gingerbread

What is your favourite food that makes you happy? Has this post inspired any new ideas?

Advertisements

Leave a comment

Filed under Baking, Cake, Chocolate, Recipes, Spices, Sweet, Vegetarian

Energy boost

Things are starting to warm up in Sydney, and as a result we are all starting to strip off the layers of clothing and show a little more flesh. Creating a healthy snack was the inspiration for this recipe. I got the idea for these energy bars from a post by the Kitchn – it looked so simple and tasty I had to give it a try.

You can purchase dry roasted unsalted almonds. If you have raw nuts, the only thing you need to turn the oven on for is if you want to roast your nuts, you could of course use them raw.

You could experiment with different combinations of your favourite dried fruits, nuts, seeds and spices to come up with your own flavour creations. You will however need some sticky dried fruits like dates or figs to help the ingredients bind together.

Dried fruits

What I was cooking this time last year: Prawn and Pumpkin Curry

Energy Bars

Ingredients:

  • 1 cup dry roasted almonds
  • 130g dried cranberries
  • 250g dried figs

Method:

  • Add the almonds, cranberries and dried figs to the food processor bowl.

Almonds, figs, cranberries

  • Process until combined – the mixture will still have some texture.

Energy bar mixture

  • Transfer the mixture to a plastic lined tray and press out evenly.

Energy mix tray

  • Allow to chill in the fridge.
  • Slice into pieces and serve or store in an air-tight container. Enjoy.

What is your favourite healthy snack recipe? Has this post inspired any new ideas?

Leave a comment

Filed under Almond, Dried Fruit, Fig, Recipes, Sweet, Vegetarian

Protein punch

When I came across a recipe in the Sydney Morning Herald’s Good Food section that used a tin of red kidney beans to produce a gluten-free chocolate cake, to say I was dubious is an understatement. Curiosity got the better of me however, so I decided to give it a try. I shared my experiment with my family, because I knew I would be guaranteed an honest opinion – my brother is never one to hold back with his reaction. I doubled the original recipe and split the mix among three cake tins to create a triple layer cake The result was a success, a fudge cake that I smothered in dark chocolate icing with white chocolate cream between the layers. I didn’t tell everyone about my secret ingredient, and everyone was genuinely surprised when I revealed the details. A great way to sneak in extra protein for kids or vegetarians, and of course, a perfect recipe to cater for those that are gluten-free. Feel free to decorate.

Tip: make sure the cocoa powder is gluten-free if you are catering for those that are intolerant.

What I was cooking this time last year: Zucchini Fritters

Chocolate Fudge Cake

* The basic cake recipe ingredients list is taken from a recipe by Debbie Skelton that appeared in the Sydney Morning Herald’s Good Food section on 7 August 2013.

Ingredients:

Cake

  • 2 x 420g tins of red kidney beans, drained
  • 2 tablespoons espresso coffee
  • 2 tablespoons vanilla paste
  • 10 eggs, at room temperature
  • 250g softened butter, plus extra to grease your cake tins
  • 320g sugar
  • 140g cocoa powder
  • 1/2 teaspoon salt flakes
  • 2 teaspoons gluten free-baking powder
  • 1 teaspoon baking soda

White Chocolate Cream

  • 100g white chocolate
  • 300mls cream
  • 1/2 tin condensed milk (approx 200mls)

Dark Chocolate Ganache Icing

  • 220g dark chocolate
  • 300mls cream
  • 1/2 tin condensed milk (approx 200mls)

Method:

Cake

  • Turn the oven on to 180°C.

DSC07372

  • In a food processor, purée the kidney beans, coffee, vanilla and two eggs until smooth.

Red kidney beans eggs

  • Add the butter and sugar and process until smooth.

Butter and sugar

  • Add the remaining eggs, two at a time, processing until smooth.
  • Add the cocoa powder, baking powder, baking soda and salt and process until smooth.
  • Cut grease-proof paper to size to fit the bottom of three cake tins.
  • Grease the three cake tins and line the bottoms with the grease-proof paper discs.
  • Divide the cake mixture between the three cake tins and smooth out to encourage them to cook evenly.

Chocolate cake batter

  • Cook in the oven for approximately 30 minutes or until a skewer inserted into the cake comes out clean.
  • Remove the cakes from the oven once cooked and allow to cool in their tins.

White Chocolate Cream

  • To make the white chocolate cream, add the white chocolate, cream and condensed milk to a large bowl.
  • Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined. Allow the chocolate ganache to chill completely in the fridge.
  • Once the white chocolate mixture has chilled, beat the cream until thick.

White chocolate cream

Chocolate Ganache Icing

  • To make the chocolate ganache icing, add the dark chocolate, cream and condensed milk to a large bowl.
  • Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined. Allow the chocolate ganache to cool to room temperature.

Assembly

  • To assemble, place one cake on your serving plate.
  • Top with half of the white chocolate cream, and spread the cream across the top of the cake.
  • Add the next cake on top of the white chocolate cream layer.
  • Add the remaining white chocolate cream, and spread the cream across the top of the cake.

Tripple layer chocolate cake cream

  • Add the final cake to the top of the second layer of cream.
  • Top the layered cake with dark chocolate ganache icing, and spread to cover the top and sides of the cake.

Chocolate cake assembly

  • Allow to chill in the fridge until ready to serve. Enjoy.

Chocolate mud cake

What is your favourite chocolate cake recipe? Has this post inspired any new ideas?

2 Comments

Filed under Baking, Cake, Chocolate, Recipes, Sweet, Vegetarian