Himalayan Salt Chocolate Truffles

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Fudge is really big here in the UK. From clotted cream fudge to salted caramel treats. I love fudge and just had to try my hand at making these beautiful fudge truffles. By adding pink Himalayan salt to this recipe I was able to conjure up more depth of flavour. It cut through the sweetness yet lifted the overall taste of the chocolate.

If you haven’t tried this gorgeous flamingo coloured salt, what are you waiting for? Make these today! Do let me know how you all get on. Chat soon. Much love, D x

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INGREDIENTS

1 tin condensed milk
400g dark chocolate
Himalayan salt
Cocoa powder to dust

METHOD

Melt the chocolate in a ban marie on a low heat with the condensed milk. Stir gently as it melts

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Pour into a rectangular dish, level out and then place in the fridge overnight. Sprinkle with crushed Himalayan salt

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In the morning, take a teaspoon full of fudge mixture and roll into a ball. Roll the ball in a dish with cocoa powder making sure all of it is smothered in the luscious cocoa

Repeat with all the fudge mixture. Store in the fridge to retain freshness and shape

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It’s all about the chocolate topping!

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That gooey chocolate topping on a cake or traybake really makes the moist sponge that you’ve prepared sing! You can choose any sponge recipe but one of my favourites is a chocolate sponge recipe by Mary Berry. The chocolate topping recipe is mine which is one I have used time and time again and is delicious even though I say so myself. I sprinkled a generous amount of white metallic sweet pearls on my traybake, to give contrast and make it look pretty! I was in a very girly mood over the weekend! Enjoy, much love D x

INGREDIENTS

For the sponge

50g  cocoa powder
6 tbsp boiling water
100g baking spread or soft butter
275g caster sugar
3 large free-range eggs
125ml  milk
175g self-raising flour
1 tsp baking powder

For the chocolate ganache topping

200g plain chocolate
180ml double cream light

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METHOD

~ Preheat the oven to 180C/350F/Gas 4 (160C fan).

~ Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done in a mixer or by hand.

~ Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tray. Leave to cool completely in the tray

~ For the chocolate ganache topping ~ 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

~ Pour the chocolate fans ganache over the top of the chocolate sponge base

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~ Using a palette knife, evenly spread the ganache and set aside in the fridge to set

~ Once set, carefully slice the traybake into 16 equal squares. They are now ready to be served

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Caramel Pear Upside Down Cake Flan

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Good Morning! I thought it was time for another new cake recipe from Shivaay Delights! I wanted to treat ourselves as we have been really good with our new healthy found diet. I still used a low fat butter spread which was lovely in this!
So apart from the sugar that I also reduced, the recipe is not extremely fattening!

I love upside down cakes and prefer making the caramel topping in the oven! Saves on washing lol! And the whole house is set off with the brown sugary sweet aroma, followed by the scent of juicy pears being permeated by this buttery caramel!

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I wanted to achieve not a sponge cake risen base but more a sponge flan base. By beating the eggs and butter together really achieved this. A very velvety texture on the tongue with sweetness and a little sharpness from the pear provides us with a great combination! My little one thought that the caramel topping was chocolate and it went down even faster! Lol!

Have a wonderful day! Enjoy…what are you cooking today?
Much love D x

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INGREDIENTS

For the caramel and topping
3 heaped tbsp dark muscavado sugar
2 tbsp unsalted butter
3-4 small pears, peeled, cored & thinly sliced

For the cake base
200g self raising flour
¼ tsp baking powder
½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp salt
1 tsp vanilla extract
40g light brown sugar
40g caster sugar
2 large eggs
100g butter/low fat butter spread

METHOD

• Preheat oven to 180°c/350°f. Put the unsalted butter and 3 tablespoons of muscavado sugar in a greased cake tin

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• Place in the oven for 8-10 minutes until the sugar has started to melt into the butter. You may need to add a tablespoon of water to the caramel and stir

• Carefully arrange the thin pear slices onto the caramel and set aside

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• Whilst the caramel is cooking in the oven. Beat together the butter and eggs together until combined

• Throw in all the dry ingredients plus the milk and vanilla extract, mix well. The batter should be of a drop like consistency, if not then add a little more milk

• Pour in the batter over the pear and caramel, with a spatula level out

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• Place in the oven for 35-45 minutes until a skewer comes out clean when poked into the cake

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• Leave the cake to rest in the tin for 10 minutes. Slowly invert cake out onto a large dish

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Serve warm with a little vanilla ice cream

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The Chocolate French Cake…

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Yesterday we went to my sister in law Sushila’s house and she had made a lovely Thai curry with rice for lunch and an immensely sumptuous chocolate cake for dessert! As I walked into the kitchen, initially I thought I saw a chocolate sponge cake but how wrong could I have been!

When the time came to have dessert, I was profoundly surprised that the chocolate sponge was indeed the most moist, rich , sweet and velvety textured almost chocolate mousse like cake. It was partnered with some sweetened fresh whipped cream. Just in having a spoonful of this cake…I was in absolute heaven.

I just had to have the recipe for myself and for all of you too…don’t say I never think of you all 😉

Thanks so much Sushila…We had a wonderful time and the cake you made will stay with us forever!!!

Thanks M…For taking the great pictures!

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So here it is The French Chocolate Cake…by Martha Day

INGREDIENTS

150g caster sugar
275g plain chocolate chopped
175g unsalted butter, cut into pieces
2 tsp vanilla essence
5 eggs separated
40g plain flour sifted
Pinch of salt
Icing sugar for dusting

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METHOD

Preheat the oven to 160°c. Grease a 24cm springform cake tin, sprinkle with a little sugar and tap out the excess

Place the chocolate, butter and sugar in a saucepan, cook over a low heat until melted. Remove from the heat, stir in the vanilla essence and leave to cool slightly

Beat the egg yolks, one at a time, into the chocolate mixture, then stir in the flour

Beat the egg whites with the salt until soft peaks form. Beat one third of the egg whites into the chocolate mixture, then fold in the rest

Pour into the the tin. Bake the cake for 35 to 45 minutes, until well risen and the top springs back when touched lightly. Transfer to a cooling rack. Remove the sides of the tin. Once cool, remove the tin base, dust with icing sugar, slice and serve with soft whipped cream or a scoop of vanilla ice cream

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The Red Velvet Birthday Cake

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My first ever red velvet cake for my husband’s birthday!  He recently told me he liked it so that then became the cake of choice.  To compliment the flavour I wanted to smother the cake in a light chocolate buttercream frosting and to add a little acidity and sharpness the frozen summer berries came into play.
My 3 year old greased the cake tins with his favourite brush whilst I whisked up the colourful batter.

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I used a tried and tested batter recipe as it being the first time and especially for an occasion.  However the buttercream recipe is all mine…
Extremely delicious and minimal work.  The fruit and chocolate biscuit fingers make it that more glamorous, until my little one decided to stick his toy plastic dinosaurs right in the middle with the candle!  Well, after all it was for his Daddy!

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The red velvet sponge part of the recipe can be found @ http://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

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Light chocolate buttercream frosting

INGREDIENTS

70g milk chocolate melted
100g butter or low fat butter spread softened
200g icing sugar
1 tsp vanilla extract

METHOD

Beat the butter and icing sugar together

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Add the vanilla extract and melted chocolate and combine well

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Spread on the top of the cake, also in the middle of the 2 sponges and then all over

Place some frozen berries on the top.  Stick chocolate fingers around the side of the whole cake

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I’m taking some of this cake with me to Angie’s Fiesta Friday Party over at the Novice Gardener come join us!

Need Self Raising flour?

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Here in the UK we are very lucky to be able to get our hands on various types of flour, prepared and ready to be bought. However I have come across  many people in different countries who can’t buy self raising flour, as it’s just not available!

I thought I would share how to convert plain flour to self raising flour whether or not you can buy it or you run out at home, this will do the trick! Especially as my baking recipes call for it alot!

To make self raising flour with plain flour

☆ Add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder mixes thoroughly together.
If you are baking with cocoa, yogurt or buttermilk then add 1/4 teaspoon bicarbonate of soda (baking soda) too, to give more lift aswell as the baking powder

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Spiced Pear & Walnut Muffins Recipe

(Source adapted from N Lawson)

A chocolate torte or a chocolate sponge?

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I’m so excited as I await my closest friend’s baby to enter this world.  My friend for a whole decade now who I feel I’ve known all my life. One where the friendship is such that you do not have to see each other but we know we are always there for one other.

I had promised to bake her something, so I baked this chocolate cake for her and took it round to her home. We had some lunch and together had a few slices of this chocolatey concoction of a cake. 

When I put it into the tin I didn’t realise how heavy it was as it has a lot of substance. The cake is not spongy but closer to a torte with a cakey appearance and consistency. Really satisfying  when you are craving chocolate. The ganache adds a little more creamy moisture to the cake but I would make it extra special by serving it with a scoop of soft vanilla ice cream or a pouring of luscious single cream

I’m sure I will be making it again to celebrate the birth of my niece or nephew! Thanks J for always being there for me, lots of love D xxxx

INGREDIENTS

200g butter softened
180/200g plain flour
50g plain chocolate melted
200g soft light brown sugar
30g caster sugar
3 free range eggs
90g cocoa
2 tsp baking powder
Pinch of salt
250ml milk

For the chocolate ganache
150g plain chocolate
150ml single cream
1 tsp butter

METHOD

• Grease and line two sandwich tins and preheat oven to 180°c (160°c fan)/350°f/gas mark 4

• Cream the butter and sugar until light and fluffy with the pinch of salt
add the eggs one at a time and mix well until combined

• Fold in the dry ingredients ~ the cocoa, flour and baking powder followed by the melted chocolate

• Pour out the milk to get a drop like consistency from the batter. Divide the batter between the two sandwich tins and place in the oven for 25-35 minutes

• Meanwhile whilst the cake is baking, prepare the ganache. Heat the milk, chocolate and butter on a low heat and stir continuously. Once the chocolate has melted and the ganache has become thick and glossy, take off the heat and rest aside

• Check the cake is done by inserting a skewer into the middle, it should come out clean. Leave them in the tins to cool

• Once cool, spread some ganache on one of the cakes and place the other on top.Pour over the ganache and cover the whole cake using a palette knife

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• Place in the fridge to chill and set the chocolate ganache. Cake will be ready after an hour, you can bring it back to room temperature or have it cold. Best served with some fresh single cream.

Lemon melting moments

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I was 11 and in primary school when our teacher gave us an assignment, which I’ll never forget!

She took out a bag of lemon sherbets and gave one to all of us in the class. The teacher was very innovative as this was part of an English lesson. Upon her instructions we were told to open the wrapper and have the sherbet and to mentally record the flavours, sensations and the effect it was having on our tongue. We were then told to open our exercise books and write a description of the effect the lemon sherbet had had on our palette.

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I enjoyed this lesson extremely! Especially as we were treated to a sweet which was tantalising, sweet, sour and the sherbert bounced around on my tongue when the lemon boiled sweet cracked and the bubbling sherbert seeped! It was then that my love for all lemony things had begun.

You will find that I will explore lemon as a main ingredient in many of my recipes as I love it so. These lemon melts are deliciously soft and crumbly. With the lemon icing sandwiching the cookies together for a sweet treat, that goes wonderfully with a lovely cup of tea!

This great recipe is at: ~
all recipes melting moments with lemon icing

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Ice In A Pink Paradise…

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I am missing dear Fae @Twist & Tango as she cant make it to the party today I thought I would bring one of her beautiful dishes that I made to the Fiesta Friday party Fiesta Friday Party
over at the lovely Angie’s!

Hope you all enjoy it as much as I did…forever grateful to the fabulous Fae and thank you to Angie for always being such a wonderful host! Have a gorgeous weekend!

Much love, D x

Shivaay Delights

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One of my amazing fellow food bloggers who I hold in very high esteem who has encouraged me from the very beginning of my blogging, has inspired me for this post. Fae @ Twist and Tango very recently posted a recipe for Ice In Paradise/Yakh Dar Behesht. A sweet Persian dessert that I fell in love with straight away. I knew I had to make it once I had seen it!

I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it ice in a pink paradise! I have halved the original recipe, as it’s just for my family!

So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. Thank you Fae for introducing me to this gorgeous dessert! And for all…

View original post 155 more words

Cookie Cake Bars! I couldn’t resist!

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I’m sharing with you all a recipe I constructed recently. A cross between a cookie and a cake bar with a crunchy cinnamon sugar topping ☆
I made a smaller quantity that way I would limit eating a lot. But they were so yummy that in less than 24 hours they mysteriously disappeared lol!

Will be making another batch soon. I enjoyed mine with a chai latte! Pure heaven x

Cinnamon sugar cookie cake bars

INGREDIENTS

125g unsalted softened butter
50g dark muscavado sugar
35g caster sugar
¼ tsp baking powder
½ tsp cinnamon powder
¼ tsp mixed spice
¼ tsp salt
1 free range egg
½ tsp almond extract
125g plain flour
2-3 tbsp milk
Cinnamon sugar-3 tbsp caster sugar + 1 tsp cinnamon powder

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METHOD

• Preheat oven to 180°c/350°f. Grease a rectangular baking dish

• Cream the butter and both types of sugar until light and fluffy

• Add the baking powder, cinnamon, mixed spice and salt

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• Stir mixture gently for 2 minutes. Beat in the egg and almond extract

• Sift in the flour slowly and mix until combined

• Transfer the batter into the baking dish and spread to about 1cm thickness

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• Place in the oven for 20-25 minutes, until sides crisp up a bit and a skewer when poked in to the cake comes out clean

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• Leave in the dish to cool, sprinkle over the cinnamon sugar when it is warm. Slice into bars when completely cool

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