Mocha melts

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I do like a good cup of mocha coffee and wanted to capture this taste in a melting cookie. A bite size soft crumbly, melt in your mouth moment hit of caffeine followed by a hint of cocoa to give you the emotional comfort of chocolate! A very light biscuit that can be easily had as an after dinner sweet. I was really happy as I feel that it has captured mocha in it’s essence!

INGREDIENTS

200g unsalted butter room temp
1 tbsp instant coffee granules
1 tbsp water
140g plain flour
60g icing sugar
110g corn starch
10g cocoa powder unsweetened

For the frosting

140g icing sugar
3 tbsp unsalted butter room temp
1 tsp vanilla extract
Milk for thinning
Cocoa powder for dusting

METHOD

1. Mix the coffee granules with the water and combine, cream the coffee mixture and butter together well

2. Add the flour, icing sugar, cornstarch and cocoa, mix until a soft dough forms.
Put the dough in the fridge for an hour to firm up

3. Preheat oven to 180ºc/350ºf/gas mark 4. Take a little of the cookie dough and roll into bite size balls, lay them on a lined baking tray, repeat for the all of the dough

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4. Bake for 11 minutes and set aside to cool on the tray for a few minutes and then delicately remove and place on a cooling rack
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5. Mix all the icing ingredients and using the milk to thin out to a frosting consistency. Frost each cookie then dust with a little cocoa powder

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(Inspired by a recipe on “the view from great island”)

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Easy chocolate fudge cake

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This is the belated Valentine chocolate cake I made for my husband following on from the last blog of strawberry heart cookies. It is a Rachel Manley recipe and boy is it goooood! So moist, fudgy, decadent, divine…I could keep going on but why not try baking it and seeing for yourself. Please let me know what you think. A quick note when it states 250 ml boiling water don’t be alarmed this is the part of the recipe that really makes this fudge cake special once made! Enjoy with a little single cream, yummmmm!!!

INGREDIENTS

For the cake
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml milk
125ml vegetable/sunflower oil
2 tsp vanilla extract
250ml/9fl oz boiling water

For the chocolate icing
200g plain chocolate
200ml double cream

METHOD

1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined

3. Slowly add the boiling water to the mixture until smooth. The cake mixture will now be very liquid!

4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean

5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing

6. For the chocolate icing ~ heat the chocolate and cream in a saucepan over a low flame until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake

7. Carefully remove the cakes from the tins

8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake

9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife

Recipe by Rachel Manley (BBC Good Food)