Tag: chocolate

Tuesday Treat

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Chocolate & Salted Caramel Tart

Some years ago, I came across this recipe in a magazine. It’s one of those recipes which everyone loves. It’s also very easy, so it’s an all-round winner!

250g Hobnob biscuits (gluten-free if required)

300g unsalted butter

200g light brown soft sugar

200ml double cream

200g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate), broken up

A pinch of flaky salt

You will need a 20cm loose-bottomed fluted tart tin.

  1. Place the biscuits in a large sandwich bag and smash them with a rolling pin to a fine crumb (or you could blitz them in a food processor).
  2. Measure out 100g of the butter and melt in a small pan.
  3. Mix the melted butter through the crumbled biscuits, then press the crumbs into the tin to make a base, easing it up the sides and into the fluted edge. Transfer the tin to a fridge to set the base for 30 minutes.
  4. To make the filling, in a saucepan on a medium heat, add the sugar and remaining 200g of butter. Leave the butter and sugar to melt, then bring it to a simmer. Once simmering, leave it bubbling gently for 2-3 minutes, then give it a stir to combine.
  5. Stir in the cream and bring the mixture to the boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat, and mix in the chocolate, until melted, smooth and glossy.
  6. Pour the filling into the set base, cool for about 20 -30 minutes then sprinkle the top with the flaky salt (by waiting for it to cool the salt will not dissolve!). Return to the fridge and leave to set completely for at least 2 hours.
  7. Remove the tart tin, and serve in slices – I prefer to serve it at room temperature but you can serve it straight from the fridge.

Tuesday Treat

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Espresso, Chocolate & Chilli Cake with Coffee Cream

Chocolate and coffee – say no more!.. Yes, this is a recipe for keeps. The cake is wonderfully moist; it will sink a little as it cools, so don’t expect a pretty-looking cake, however, all is forgiven with your first, delicious bite! Don’t be put off by the mention of chilli, it’s not a spicy cake, the chilli just gives the chocolate flavour more depth. The addition of the coffee cream makes this cake exceptional (you may want to double the quantity of the cream!). Have I sold it to you?!..

3 tablespoons plain flour (gluten-free if required), plus extra for the tin

250g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

250g salted butter, softened and chopped, plus extra for greasing

1 tablespoon instant espresso powder

2 red birds-eye chillies, deseeded and finely chopped

¼ teaspoon chilli powder

6 medium eggs

4 tablespoons brown sugar

175g caster sugar

½ teaspoon cream of tartar

4 tablespoons ground almonds

Cocoa powder to serve

For the Coffee Cream:

300ml double cream

1 tablespoon instant espresso powder

  1. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
  2. Melt the chocolate and butter together over a pan of simmering water. Once melted, whisk together until smooth and add the espresso powder, chillies and chilli powder.
  3. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale.
  4. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
  5. Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake in a preheated oven, 160’c fan, for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.
  6. Leave to cool in the tin – it will sink a little as it cools.
  7. Meanwhile, whisk the cream and espresso powder until soft peaks form.
  8. Remove the cake from the tin, slice and serve with a generous dollop of coffee cream and a dusting of cocoa powder.

Cocktail of the Month

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Boozy Hot Chocolate (Serves 2)

What better way to warm yourself up on a cold, gloomy day than with this ‘cocktail’?! Yes, this isn’t strictly speaking a cocktail but it definitely isn’t your average hot chocolate!..

2 tablespoons cocoa powder (I use ‘Green&Blacks’)

500ml whole milk

A pinch of cayenne pepper

A pinch of cinnamon

1½ tablespoons caster sugar

50ml single cream

50g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

3-4 tablespoons very peaty scotch whisky (such as Ardbeg)

  1. Put the cocoa in a jug and mix with just enough milk to make a paste. Put the rest of the milk in a small pan and heat until simmering. Add the cayenne pepper and cinnamon.
  2. Whisk the hot milk into the cocoa paste until smooth, then pour back into the pan. Add the sugar, cream and chocolate, then heat gently until hot. Stir in the whisky and serve in mugs. Enjoy!