dark chocolate torte

mmmmm

Dark Chocolate Torte

Ingredients:

2 cups extra thick double cream ( whipping cream will work too)

3 tablespoons caster/white sugar

2 tablespoons unsalted butter

2 cups (1lb of chocolate= 455g) of dark chocolate (60-70 % cocoa solids) chopped into chunks.*

5 tablespoons milk

cocoa or icing sugar for decoration (optional)

For the base:

1½ cups of biscuit/cookie crumbs (I used chocolate covered digestives as that's what I had .)
2 tablespoons melted butter

Mix the biscuit/cookie crumbs and the melted butter. Mix well and press firmly into a lightly greased 8-inch spring form pan and place into the refrigerator.

instructions for the filling:

Put the double cream and sugar into a sauce pan over medium heat and bring to the boil.

Remove the pan from the heat and add the butter and chocolate chunks and stir until the chocolate has melted. (you may need to sample the mixture too see if you need to add any more sugar to you taste. or that's the excuse you will need to use)

Let the mixture cool slightly before adding the milk and mixing until smooth.

Pour the mixture over the biscuit/cookie base. Let cool at room temperature for 30 minute before chilling for an hour in the refrigerator.

sparklers optional

Cook's notes: I have no idea what the difference between a torte and a tart are if you want to get persnickety. I just know the recipe works for me, it's simple and tastes good and I have been making it for years. Matthew requested it for his birthday the other week so that's what I made. It makes a very rich slice of chocolate heaven so suggest you slice it in small pieces and hoard the rest away in the fridge.

served with a dollop of lightly whipped cream

* the chocolate is more or less two cups worth as it depends on who is stealing..er helping make the torte by tasting the chocolate. Very important to taste the chocolate.

geeky browncoat card I made for Matt's Birthday.

I love Wash... don't tell Matt!

Coconut and Almond Bark

Coconut and Almond Bark

Ingredients:

2x bars dark chocolate (150g bars )

1 cup almonds (toasted)

1 1/2 cups dessicated coconut

2 tablespoons light brown sugar

1 teaspoon butter (or marg)

Directions:

line a baking sheet with parchment/baking paper

1. melt the chocolate, sugar and butter over a low heat.

2. add the almonds and 1 cup of coconut to the melted chocolate and stir gently.

3. Pour the mixture onto the baking paper lined cookie sheet and spread evenly with a spatula.

4. Sprinkle the remaining 1/2 cup of coconut over the cooling mixture.

5. Refrigerate the bark for 1-2 hours or until set then cut into squares or break gently.

cook's notes: While we were in the states Harrison was introduced to Almond Joy bars ( a Bounty bar with almonds for those in the UK ) he was addicted. So yesterday I got it in my head to make some coconut candy and add almonds to them... but that was more work than I had time for so I decided to make bark instead which I suppose is basically a thinner version of rocky road and all I needed to do was melt the chocolate and stir everything up. Easy peasy. There is a little bit of the bark left hidden behind some vegetables in the fridge all the rest has been nibbled up, so that must mean its good stuff no? I think so anyway. I may tinker with the recipe a bit when I make it next time to perfect it... it doesn't really need the sugar and butter but the cocolate was very dark and that would have lead to rebellion...although I would have been happy.

espresso brownies

espresso brownies (sorry for the bad pic the camera battery died)

Espresso Brownies

Ingredients:
2 cups light brown sugar
3/4 cup cocoa
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
¾ cup butter (softened)
1 shot espresso (or 3 tablespoons very strong coffee)
1 tablespoon ground espresso/coffee
4 large eggs
2 ½ bars dark chocolate chopped into small pieces.

Preheat oven
Grease a 9in square baking pan

Beat brown sugar, butter in a medium mixing bowl.

Add eggs, vanilla, espresso and salt. Beat until well blended.

Stir in espresso grounds, flour and baking powder, mixing until smooth.

Fold in the chocolate chunks.

Spread batter into the greased pan

Bake at 350 degrees F (175 degrees C) for 45minutes.


Once cooled lightly dust brownies with icing sugar, cut the brownies and serve with whipped cream, drizzled cream or a dollop of your favourite ice-cream. Best served with a cup of espresso based beverage, for that caffeine kick.

cook's notes: the brownies turned out perfect, they did taste of coffee once cooled, but when still warm they mostly tasted of all the chocolate I added to the mixture.

my thought process on making the brownies went something like this:

"hmm I think I will make some espresso brownies for Frizbe's birthday."
*googles espresso brownies*
*reads a dozen different espresso brownie recipes*
"Hmm ok then but I don't have espresso powder I have ground lavazza espresso, and I'm not using a brownie mix"
*sets out ingredients to make brownies*
*pulls tattered favourite brownie recipe out of file*
*ignores every googled recipe for espresso brownies, flicks espresso machine on an expiriments*
*pops brownies in the oven and eats brownie batter while pretending to do the dishes*
*ding brownies are done*

Coconut Candy

Coconut Candy

ingredients
2 cups desiccated coconut (I used a mix of plain and sweetened)
1 tablespoon butter (softened)
1 tablespoon milk
¼ cup icing (confectioners) sugar
1 teaspoon vanilla
A sprinkle of salt (optional)
1 x bar of white chocolate *
1 x bar of dark chocolate **


In a small bowl, combine the coconut, butter, milk, vanilla and a small sprinkle of salt.

Melt the white chocolate in the microwave on MEDIUM power, stirring every 30 seconds, until melted. Add the white chocolate to the coconut mixture and mix thoroughly.

Form into 1-inch balls by rolling a teaspoon of mixture in your hands, and place onto wax paper covered baking sheet.

Refrigerate the coconut balls for 20 to 30 minutes.

Melt the dark chocolate in the microwave on MEDIUM power, stirring every 30 seconds, until melted.

Drizzle the coconut candy with the dark chocolate (you may also dip the candy into the melted chocolate then place the dipped candy back onto the waxed paper.)

Refrigerate to set the dark chocolate. Once the chocolate has set, store tightly covered in the refrigerator.

*I used a 150g bar of continental white chocolate that was lurking in the cupboard

** I used a 100g bar of M&S fair-trade organic dark chocolate (72% cocoa) but you can use any chocolate you prefer and you can use more than one bar if you prefer the coconut candy to be covered by more chocolate.

Cooks notes: I had it in my head to make some simple coconut candy yesterday, having not made any before I searched the interwebs for a suitable starting recipe. The original recipe was simple enough but it didn’t workfor me, the mixture wouldn't stick together so I decided to experiment. I added vanilla, and melted white chocolate to the coconut mixture and it worked like a dream. Good reviews back from M, my Mother in Law, and from my neighbour down the street… and I think they taste yummy too!

Dark Chocolate Cheesecake Recipe

Dark Chocolate Cheesecake

ingredients:

for the base: 12(biscuits digestive, graham crackers, or chocolate cookies) (makes roughly 1½ cups crumbs)
2 tablespoons melted butter
4 tablespoons caster/white sugar

for the cheese cake:
2 pkg. (250g each) cream cheese

1 cup caster (white) sugar
3 100g bars of dark chocolate 72% cocoa*
2 tablespoons cream (optional)

1 teaspoon vanilla extract

Crush the digestive biscuits and add the melted butter and sugar.

Mix well and press firmly into a 8-inch pie pan or use an assortment of ramekins (6) or glasses.

Pat down using the base of a glass for the larger dish and the back of a spoon for smaller ramekins or glasses. Place in fridge for 30mins to set.

While the base is setting mix together the cream cheese, cream, vanilla, and sugar using a wooden spoon or electric mixer.

Break the chocolate into squares and microwave, stirring every 30 seconds until the chocolate is smoothly melted.

Pour the chocolate into the cheese mixture and mix thoroughly. Spoon the cheese mixture over the base and spread evenly.

Refrigerate the cheesecake for at least a half an hour before serving.

* I used Mark’s and Spencer’s organic dark chocolate, not because I’m posh but because its some of the nicest smoothest dark chocolate you can buy. If you use a dark chocolate that has a lower cocoa percentage you can lower the amount of sugar it the recipe, its all a matter of personal taste.

cook's notes: The recipe is true to what I mixed together in my experimenting on Sunday night. The cheesecake was dark rich and smooth. I must admit that I prefer and no bake cheesecake to a baked one.. but it could just be that I'm lazy. There is one small ramekin in the fridge for M's pudding tonight which I'm sure he will like because he adores cheesecake.

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edit: slight edit, the vanilla disappeared on me. have re-added it to the list of ingredients. and blogger is being wierd about spacing again.

Rocky Road II

Rocky Road

ingredients

250g dark chocolate (70% or higher)
2 cups mini marshmallows
1 cup pecan nuts (toasted)
1 cup digestive biscuits (graham crackers) broken into small pieces
½ cup raisins (sun maid of course)
2 tablespoons butter
3 tablespoons light brown sugar
¼ cup cream
Line a 8x8 square pan with waxed paper

Melt the chocolate and the butter in the microwave or on the stove top, add the cream, sugar, and mix thoroughly.

Add the nuts, biscuit pieces, and the marshmallows. Mix until just combined.


Spread into lined pan and refrigerate until firm.


Dust with icing sugar and cut into squares or rectangles.


You can also try adding dried fruit (dried cherries, coconut, dried mango, dried strawberries, etc) or candy (m&m’s, reece’s pieces, Turkish delight cut into small pieces), or use white chocolate instead of dark



cook's notes: we made this a few night ago with H, and his friends. M was unimpressed by the addition of the raisins, but the kids loved adding them in the tiny little raisin boxes. The use of the plain simple digestive biscuits made for a nice salty sweetness that made the rocky road my best yet. The plate is one that H painted last summer and though rocky road is a bit fugly to look at its divine to eat.

Brown Sugar and Chocolate Cookies

Brown Sugar cookies with Chocolate chunks
Ingredients:

2 ½ cups self raising flour
1 cup butter
½ cup white sugar
1 cup light brown sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
2 eggs
1 ½ bars of dark chocolate (milk chocolate if you prefer) roughly chopped
1 cup pecans or almonds. (optional)

Pre-heat the oven to 375° F
In a small bowl mix the four and cinnamon, if you don’t have self -raising flour then use plain flour and add to it 1 tsp baking powder and half a teaspoon of salt.

In a large bowl beat the butter, vanilla extract, and sugars together until light and fluffy. Add the eggs one at a time. Add the cinnamon and flour slowly until well blended.

By hand stir in the roughly chopped chocolate and nuts.

Drop the dough by teaspoon onto un-greased cookie sheet. For larger cookies drop by the tablespoon.

Bake for 10 minutes, until the centre is puffed up and the edges begin to brown.

Remove from the oven, let them cool for a minute on the baking tray before placing on a wire rack to cool.

Enjoy with a glass of milk!

cooks notes: these cookies were meant to be cinnamon oatmeal cookies, but M and H whined and whimpered that they wanted chocolate chip cookies. I said they weren't going to touch my Toll House Chocolate Chips as I lugged them all the way back from Idaho for Christmas not any other time. As M is a complete chocoholic and H is one in training there is never much chocolate in the house except for the bits of dark chocolate I hide away for myself and baking purposes. They don't really like it, or at least not the extremely high percentages I must resort to in order to have a little bit to myself. In a huff I riffled through the cupboards until I found a bar and a half of 72 percent dark chocolate and chopped it up and added it to the bowl of brown sugar and cinnamon cookie mix. The cookies turned out great, there is that lovely mix of the spicy cinnamon, the dark smooth bitterness of the dark chocolate and the heavy sweetness of the brown sugar that mingle and compliment each other. Gorgeous

p.s. I'm sure Santa would love these!

Dark Chocolate Mascarpone Cheesecake

Dark Chocolate Mascarpone Cheesecake

ingredients:

for the cheese mixture:
2 pkg. (250g each) mascarpone cheese
2 tablespoons caster (white) sugar
3 150g bars of dark chocolate 55% cocoa
1 tablespoon butter (i used slightly salted but you can use unsalted)

for the base:
12 biscuits (makes roughly 1½ cups crumbs)
2 tablespoons melted butter

Crush the biscuits and add the melted butter. Mix well and press firmly into a 8-inch pie pan. Pat down using the base of a glass. Place in fridge for 30mins to set.



While base is setting. Mix together the mascarpone and sugar using a wooden spoon or electric mixer. Break the chocolate into squares and microwave with the tablespoon butter until the chocolate is smooth and melted. Pour the chocolate into the mascarpone mixture and mix thoroughly. Pour the cheese mixture over the base and spread evenly . Put cheesecake in the for at least a half an hour. The cheesecake is a very firm texture but very lovely and decadent. I served it with a dollop of whipped cream.


cooks notes: The cheesecake turned out lovely I was very happy with the taste of it, the texture is firm and next time I make it I shall try a higher percentage of cocoa in the chocolate but use less of it. The recipe is my own I searched in vain for a dark chocolate cheesecake recipe that was no bake and had no eggs, there was not one to be had so I experimented and the result turned out great, I think that I inherited a cooking gene from my dad.

I shall write up a recipe for the peach cheesecake when I figure out exactly what I did.

Experiments in Cheesecake

ok have been expirimenting with cheesecake today one a dark chocolate and marscapone cheesecake, the other a smaller cinnamon peach cheesecake, I haven't sorted out a recipe yet because we havent eaten them yet. The Dark Chocolate Cheesecake is for a dinner party tommorow night, and the peach one is for M for pudding later, although I'm sure he would rather have the chocolate one all to himself. The mixtures tasted nice if thats any help but I'm not sure yet how the chocolate one will set hopefully it will be ok and not turn hard as a rock but I won't really know till tommorow night. fingers crossed.