Tag Archives: Ganache

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?

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

Cheat chocolate tarts

It is my nephew’s first birthday party tomorrow, and my brother put in an order for macaroons. I ran out of time and energy this week, so I will have to politely decline his request (for now). Instead, I opted for a quick and easy, kid-friendly recipe. The tart base is something I learnt about on the Arnott’s website, and can easily be adapted to include whichever fillings you like or have available, banoffee pies, curd (lemon, peach or passionfruit) or chocolate. You could also experiment with different biscuits, and I also used a gluten-free ginger snap to make sure my sister-in-law didn’t miss out. The chocolate tarts could be topped with berries instead of sprinkles for a more grown-up version.

You will need 2 round bottomed tins, one to re-heat the biscuits, one to weigh them down once they are soft.

Arnott's Butternut Snap Cookies

What I was cooking this time last year: Pumpkin cannelloni

Chocolate tarts

Ingredients:

  • 1 packet Arnott’s Butternut Snap Cookies
  • 300mls cream
  • 220g chocolate
  • 100g condensed milk
  • Chocolate sprinkles to decorate

Method:

  • Turn the oven on to 150°C.
  • Add a biscuit over each hole of a round based tartlet tin (you may need to do this in 2 batches).

Biscuit tart cases

  • Cook in the oven for 10 minutes or until the biscuits soften.
  • Place another round based tartlet tin over the biscuits and push down to encourage the biscuits to form into a tart shape.
  • Weigh down the top tray with a couple of tins until the biscuit tart cases have cooled.

Tart tin

  • Remove the cooled biscuit tart cases from the tin.
  • Repeat the biscuit moulding process until you have used all the biscuits.
  • To make the chocolate ganache filling, add the chocolate, cream and condensed milk to a large bowl.

Chocolate and cream

  • 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 slightly.
  • Fill the biscuit tart cases with chocolate ganache and refrigerate until the filling sets.

Chocolate tarts being filled

  • Sprinkle the top of your chocolate tarts with sprinkles.
  • Your tarts are ready to serve. Enjoy.

Chocolate sprinkle tarts

What is your favourite kids party food? Has this post inspired any new ideas?

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