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Nanna’s choc coconut slice

25 Apr

Choc coconut slice

Giving credit where it’s due – this is my grandmother’s recipe.  She used to make it often when we were kids, and it was one of the things we specifically requested.

Awesome with a glass of milk (but then, what dessert isn’t?).

Choc coconut slice

Ingredients – slice:

  • 1 & 1/2 cups desiccated coconut
  • 1 & 1/2 cups self-raising flour
  • 1 cup icing sugar
  • 1/4 cup cocoa
  • 250g butter, melted

Ingredients – icing:

  • 3 tbsp icing sugar
  • 3 tsp cocoa
  • 2-3 tsp water

Method:

  • Preheat oven to 180ºC
  • Line a 12″ x 9″ slice tin with baking paper
  • Place all dry ingredients in a bowl and mix together
  • Pour melted butter over dry ingredients and stir to combine
  • Press into tin and bake for approx. 20 minutes
  • Leave in tray to cool
  • Combine all icing ingredients and mix together
  • Whilst slice is still slightly warm, spread icing on top and sprinkle with more coconut

Om-nom-licious.

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Chocoffee ganache tartlets

21 Apr

Chocoffee ganache tartlets

I don’t even know if “chocoffee” is a thing – if not, I call it!

Yeah, anyway… it best describes what this actually is, so I’m sticking with it. It’s technically not ‘mocha’.

I asked my husband to get me some dark chocolate to make ganache for the Caramel and Double Ganache Slice and the bright spark seemed to have forgotten how to read, or something, because he brought home Nestlé Club Espresso Crisp.  Basically coffee-flavoured chocolate with little crispy things in it.

After telling him what an idiot he was, I realised it would probably make a more interesting filling than plain dark chocolate.  (I ended up using some dark chocolate Easter eggs in the slice, and kept the coffee stuff for this recipe).

Chocoffee ganache tartlets

So here it is – super quick and easy; biscuit base with ganache filling.  If I had actually gone to any effort to plan these, I would have put a chocolate coated coffee bean on top, but since I hate coffee I don’t have anything like that just laying around (yes, I hate coffee, but this chocolate is yum).

Ingredients:

  • 250g packet Arnott’s Butternut Snap Cookies
  • 180g Nestlé Club Espresso Crisp chocolate
  • 90ml cream (with no gelatine or other thickeners)
  • 30g butter

Method:

  • Preheat oven to 180ºC
  • Place a biscuit over each hole of a patty pan (not a cupcake pan)
  • Bake for 3-5 minutes until softened, then press very gently into the shape of the pan
  • Leave to cool for a few minutes, so biscuits ‘set’ in curved shape
  • Repeat with next batch of biscuits and continue until they are all done
  • Chop chocolate into small pieces
  • Put cream and butter in a heatproof bowl/jug and microwave for 1 minute or until boiling
  • Add chocolate to hot cream and stir until combined (zap in microwave for 20 seconds if chocolate hasn’t fully melted)
  • Spoon the ganache into the biscuits

If you don’t have a patty pan, you can just warm the biscuits on a baking tray and curve them around a soup spoon.

I found I had one or two extra biscuits than ganache, so if you want it piled fairly high, I would add extra chocolate and cream (another 2 or 3 rows of chocolate should do it, plus proportionate amount of cream [choc 2:1 cream] – no need to add more butter).

Chocoffee ganache tartlets

These biscuits are notoriously tough to bite, but they do soften with a wet filling, so they’re easier to eat.

Yes, the ganache looks lumpy, but that is just the crispy bits in the chocolate, mmmkay?

Caramel slice with double chocolate ganache

13 Apr

Caramel double ganache slice

I haven’t made a slice for ages (who needs slice when there are cupcakes?!), but I thought I’d do something different for once.  Biscuit crumb base, caramel filling, then a layer of both white and dark chocolate ganache.

The only cooking required for these is to make the caramel and the ganache, both of which are very easy.

I went for ganache rather than just chocolate on top, as I hate the way the caramel squeezes out the middle when you try to bite or cut through the hard chocolate (yes, I know you can turn it upside down to cut… still doesn’t solve the biting problem – caramel is the main part of this, so it sucks when it all gets pushed out the sides).

Ingredients – base:

  • 250g any kind of sweet biscuits (I used Nice)
  • 125g butter, melted

Method:

  • Crush/process biscuits until you have fine crumbs
  • Combine the crumbs and butter
  • Press into the bottom of a tin (approx 7-9″ square or 7-9″ x 10-12″ rectangular) lined with baking paper
  • Refrigerate whilst preparing the filling and topping

Caramel double ganache slice

Ingredients – filling:

  • 1 x 395g tin condensed milk
  • 2 tbsp golden syrup
  • 30g butter

Method:

  • Combine all ingredients in a saucepan and cook until boiling, stirring constantly
  • Reduce heat and simmer for 6 minutes, stirring constantly
  • Remove from heat and stir for a few minutes to help it cool down
  • Pour over biscuit base and spread evenly
  • Return to fridge

Caramel double ganache slice

Ingredients – topping:

  • 140ml cream (must not contain any gelatin or other thickeners)
  • 140g dark chocolate
  • 210g white chocolate

Method:

  • Chop up white chocolate and put in a heatproof bowl
  • Bring 70ml cream just to the boil
  • Pour hot cream over chocolate and stir until chocolate has melted (I needed to zap mine in the microwave for 20 seconds as well)
  • Pour ganache over caramel layer and spread evenly
  • Chop up dark chocolate and put in a heatproof bowl
  • Bring the remaining 70ml cream just to the boil
  • Pour hot cream over chocolate and stir until chocolate has melted (the dark stuff was much runnier than the white)
  • Pour over white chocolate ganache layer and spread evenly

Variations:

  • Use one layer of ganache (it’s pretty rich!)
  • Marble the ganache, if you use more than one type/flavour
  • Use chocolate flavoured (not chocolate covered) biscuits for the base
  • Add a couple of tablespoons of coconut to the base mixture
  • Use a double batch of caramel if that is your favourite part, and a thin layer of ganache
  • Add chocolate chips to the caramel or base layer

I used a 9″ x 12″ pan so my caramel was pretty thin compared to the ganache.  Next time I might make it in a square pan, and only do the dark layer of ganache.

Went down very well in my house.  Will definitely make these again.

Ganache!

9 Apr

Every time I see the word ‘ganache’, I picture Buddy from Cake Boss saying it.  Guh-nash, guh-nosh, whatevs.  More like duh-lish, amirite?

Let’s move on, shall we.  Ganache – discuss:

  • Use cream with no gelatin or other thickening agents
  • Heat the cream to just before boiling point, then pour it over the chocolate (in a separate heatproof bowl)
  • Since white chocolate has a different melting point to dark chocolate, you need to adjust your chocolate:cream ratios – 2:1 for dark chocolate, and 3:1 for white chocolate
  • Popular in Australia for using under fondant (instead of buttercream)
  • Holds up pretty well
  • You can get really sharp, clean edges with it
  • You can whip ganache to make it light and fluffy (use a 1:1 ratio and let it sit out overnight, before whipping)
  • If you want a glossy look, add a tablespoon of butter
  • It keeps cakes moist by creating a seal
  • Doesn’t require refrigeration once applied
  • Leftovers (lol) can be frozen
  • Use a hot palette knife to smooth it out and sharpen edges
  • Don’t use white chocolate unless the cake will be in a cool or air-conditioned environment
  • At firmer consistency (think Nutella or peanut butter), it is used for spreading – can be used to both fill and cover a cake
  • At runnier consistency, can be used to pour over the top of a cake and run down the sides (it will firm up later – you may need two layers and it’s more likely to show up any imperfections in the cake – consider doing a crumb coat of firm ganache, then pouring the thinner ganache over top)
  • Can be used as a filling or topping in tarts, slices etc

Check back soon for my Caramel Slice with Double Chocolate Ganache!

Cherry Ripe cupcakes

6 Apr

Cherry Ripe cupcakes   

How do Cherry Ripes have so many haters?  They are full of chocolatey, coconutty, cherry goodness.  Look at that photo… how is that possibly wrong?!  That’s right, it totally isn’t.

Cherry Ripe cupcakes

That’s why I made these equally awesome Cherry Ripe cupcakes.  Chocolate cake (just a buttercake with half a cup of cocoa thrown in), Cherry Ripe chunks inside, a swirl of chocolate Duncan Hines canned frosting, and some slices of Cherry Ripe on top.

Cherry Ripe cupcakes

I did the whole thing where you break off the bottom of the cupcake and put it on top of the frosting, then eat it like a sandwich. I have to say, these just may be the best cupcakes I have ever had. And I’m a die-hard vanilla fan. Well played, Cherry Ripe, well played.

Easter egg cupcakes

23 Mar

Easter egg cupcakes

Om nom, check these babies out!  I started with a basic buttercake and just added about half a cup of cocoa.

Decoration is a swirl of canned Duncan Hines chocolate frosting (which still held its shape in the 32ºC heat today), some Flake and a chocolate speckled egg.

Had a hard time keeping the kids away long enough to get photos of these…

Easter egg cupcakes

 

I used a 1M tip for the first time and I’m pleased with it – I usually use a very large star tip, but now I see why everyone loves the 1M.

Easter egg cupcakes

 

More Easter cupcakes to come next week!

 

 

Chocolate cake recipe

8 Feb

Generally I just use a basic buttercake recipe and throw in half a cup or so of cocoa, and voilà… chocolate!

But here is a ‘proper’ chocolate cake recipe.  It comes from the Australian Women’s Weekly Children’s Birthday Cake Book.

Ingredients:

  • 1 & 1/3 cups self-raising flour
  • 1/2 cup cocoa (powdered)
  • 125g butter, softened
  • 1 tsp vanilla essence
  • 1 & 1/4 cups caster sugar
  • 2 eggs
  • 2/3 cup water

Method:

  • Preheat oven to 180ºC
  • Grease and flour, or line, the cake tin
  • Sift cocoa powder and flour into a bowl
  • Add rest of ingredients and stir to combine
  • Beat until mixture is smooth and has lightened in colour
  • Spread mixture in prepared tin
  • Bake for approximately 40-45 minutes, or until a skewer comes out clean
  • Turn onto wire rack to cool