Tag Archives: chocolate

Black Forest Gateau.

Cherries are in abundance now, sweet, juicy and plump. I made this Black Forest Gateau today and we had a slice with a cup of hazelnut flavoured coffee, which I must say was a perfect combination.

This chocolate sponge is one of the fastest to make and one of the softest, squidgiest sponges I have come across. Absolutely delicious!

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Black Forest Gateau.

                                      (I have used three 18 cm round cake tins)

For the sponge

  • 70g cocoa powder
  • 1tsp bicarbonate of soda
  • 4 medium eggs
  • 370g light soft Muscovado sugar
  • 180ml oil (sunflower or groundnut)
  • 50g plain yoghurt
  • 200g self raising flour
  • 1tbs white wine vinegar
  • 180ml boiling water
  • 1tsp vanilla essence

Whisk the cocoa powder with hot water into a smooth paste and set it aside. Preheat the oven to 160˙C and butter three 18cm baking tins.

In a food processor with the whisk attachment, whisk together the eggs and sugar for a couple of minutes until fluffy. Stir in the flour, bicarbonate of soda, oil, yoghurt, vinegar and the cocoa paste. Mix well. Add 1 tsp of the vanilla essence.

Pour the mixture into the baking tins, making sure the mix is evenly distributed.

Place in the oven and bake for 25/30 minutes. Let it cool.

For the filling.

  • fresh cherries
  • 300ml double cream
  • 2tbs plain natural yoghurt
  • a jar of kirsch cherries or cherries soaked in syrup. alternatively you could use a cherry jam, warmed and spread on each layer
  • Amaretto liqueur (optional)
  • chocolate (about 100g)

Whisk the double cream with natural yoghurt to soft peaks.

Soak each layer of the cake with some syrup from cherries and a little bit of Amaretto liqueur (optional), or alternatively spread a warm cherry jam. Spread the cream and place some of the halved cherries onto each layer. Melt the chocolate in a bowl over the pan of simmering water or on a defrost setting in a microwave. Spread the melted chocolate on the top layer and decorate with fresh cherries and grated chocolate.

Grab a big spoon and go crazy!

 

 

 

 

Dark Chocolate Terrine with a Pecan Nut Brittle.

If you are a true chocoholic this dessert is for you. It is rich and indulgent, made for a true chocolate lover. Pecan brittle takes it into another dimension with the crunchy caramel nut flavour. It is quick to prepare, however it  does need a couple of hours to chill in a fridge before you serve it.

I have rediscovered pecan nuts recently hence another recipe with this King of the nut and I am afraid there will be more to come as my pecan-mania continues.

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Dark Chocolate Terrine.
(I have used 24cm/9cm loaf tin)
  • 80g good quality dark chocolate broken into pieces
  • 80g golden syrup
  • 2 tbsp milk
  • 2 heaped tbs cocoa powder
  • 1 egg
  • 125g unsalted butter
  • 175ml double or whipping cream
  • 1tsp vanilla essence
  • 1 tbs dark rum (optional)

Firstly  leave the butter out in the room temperature for at least couple of hours or longer, it has to be very soft (don’t use a microwave to do it believe me it does not work!).

Use  a few layers of cling film to line the tin and set it aside.

Place the chocolate and golden syrup in a heatproof bowl and either melt it over a pan of gently simmering water or this time I do use microwave on defrost setting to melt the chocolate gently. Meanwhile whisk the cream to soft peak (retains a shape but not over-whisked and grainy) and set it aside.

Only when all the chocolate has melted stir in the milk and cocoa powder. Lightly beat the egg and fold into the chocolate mix, add vanilla essence and optional cheeky rum.

Finally fold in the soft butter gently, I found a silicon spatula is the best. When the butter is all incorporated evenly gently fold the whisked cream. Fill the lined tin and chill until set.

Pecan Nut Brittle.
  • 50 g Pecan Nuts
  • 100g caster sugar

I have used a non stick small frying pan.

Begin with toasting the pecans in a frying pan on a low heat, it will make them more crunchy and releases the flavour, about five minutes should do the trick. You do not need any oil, just “dry” pan and keep moving them around so they absorb the heat but do not burn.

Add the caster sugar and on a very low heat let it melt gently. Keep a  watchful eye at all times as  sugar burns quickly. When all melted and golden colour pour the mix into silicon baking parchment or well oiled ordinary baking parchment and let it set. When set and hard brake it into pieces with the rolling pin and use immediately or store in an air tight container or a jar.

Sprinkle this crunchy heaven on the chocolate terrine. Great as a topping on your favourite ice cream as well.