Browsing Tag

sweet treat

Cakes and bakes

Individual Chocolate Cake

It’s been a while since I’ve posted anything with my favourite ingredient- chocolate, and I need to put this right.  Don’t be fooled by the size of these cakes, they are full on chocolate and the whipped cream is the perfect indulgent companion. I’m not big on fiddly things, so this recipe is as simple as could be. It’s an all in one recipe and made in a large square cake pan, but the results look and taste gorgeous.  This recipe makes 7 individual cakes.

Ingredients
6oz golden caster sugar
180g softened unsalted butter
6oz gluten free self raising flour
1 tsp xanthan gum
2oz cacao powder
3 large eggs
1 tsp vanilla extract
1 tbsp honey
1 tbsp milk

For the filling
250ml double cream

For the topping
150g milk chocolate

You’ll also need a large square baking tin, I used a 30cm x 30cm tin, along with a circular biscuit cookie, I used a 3cm diameter one.

Line the baking tin and preheat the oven to 150C.

I like the all in one method for sponge cakes, so in a food processor add all of the cake ingredients except the milk, and mix well until all the ingredients are well combined. If the mix is too firm add the milk.

Pour the mix into the tin and bake for about 30 minutes.

When a skewer in the middle of the sponge comes out clean, allow the cake to cool completely.

When cool cut out the rounds from the sponge.

Whip the cream and place a good dollop in between to pieces of sponge.

Break the chocolate into small pieces and melt on a bain marie.  Drizzle the chocolate over the sponges and allow to cool.


November 7, 2018 By
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Travel

Not so traditional blondie recipe

Where traditionally a blondie has no vanilla and uses brown sugar, this recipe uses both and it also involves melting the white chocolate in the same way you would the milk or dark chocolate in a traditional brownie. And while I’m at it, instead of adding nuts, a frequent addition to a blondie, this uses linseed. Oh and to really throw caution to the wind, it’s gluten free.

Ingredients
150g white chocolate buttons
125g unsalted butter
150g golden caster sugar
3 tablespoons golden linseed
1 teaspoon vanilla extract
200g gluten free plain flour
1 tablespoon xanthan gum
2 medium eggs

Rectangular tin

Preheat the oven to 150C and grease and line your tin.

Melt the chocolate buttons and the butter in a bowl over a simmering pan of water. Just as the last piece of chocolate is about to melt, remove the bowl from the pan and stir until it has melted.

Add the linseed and vanilla and then stir in the flour and xanthan gum before finally adding the eggs, one at a time.

When the mix is well combined, pour into your lined tray and bake for about 35 minutes until that top starts to go golden and the edges just start to lift from the sides.

While the blondie is still warm, cut into squares.

March 8, 2018 By
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