Chocolate Guinness cake for St. Patricks day

St Patrick's day isn't really a big celebration here but I couldn't let it pass by without a mention, especially as I had found the perfect recipe for it.

Anyone who knows me could tell you that I love chocolate and I love Guinness so the idea of combining the two together in a cake had instant appeal, the fact that I had all the ingredients and it's st Patrick's day left me with little choice but to try this recipe out.The cake itself has a whole cup of Guinness in it as well as cocoa, flour, butter and an alarming amount of sugar. I hope you can see from the photo just how moist soft and rich it is, you really can taste the Guinness too which I was particularly pleased about. The topping is a simple cream cheese affair of the kind you'd put on a carrot cake, I've flavoured mine with Irish whiskey but you could also use Baileys to good effect.I've made a lot of chocolate cakes in the past and I can safely say this is one of the best, it's deep flavoured, rich and not at all dry. Perfect!

There are recipes for this cake all over the Internet, I found this one over at Moveable Feasts who got it from the New York Times. It looks like originally it came from Nigella. I should have guessed...

Recipe

For the cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

For the topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
A splash of Irish whiskey to flavour

1. For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

3. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add the whiskey and mix until smooth and spreadable.

4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

100% Pure

It was a few months ago now since I first saw Willie Harcourt-Cooze on TV espousing the virtues of real chocolate. Willie is an eccentric entrepreneur from Devon whose aim is to produce the worlds finest chocolate, by hand, from bean to bar.

At the age of just 27 Willie went to Venezuela and bought a 1000 acre farm -as you do- and planted it with 50,000 Criollo Cacao trees, widely regarded as being the best and highest quality strain of cocoa.

A bar of Venezuelan black 100% cacao

Back in the UK Willie set up his factory and began to produce his first bars under the name Venezualan Black. This is chocolate but not as you know it, the bars are made from 100% pure Cacao, they are not at all sweet and are not meant for eating raw. This chocolate is meant to be used as an ingredient, just like you would use garlic or salt and pepper. In fact Willie puts his cacao into just about everything from pasta and chilli to cakes and desserts.

I finally got hold of some of his cacao a few days ago, the bar I bought was described as having "tingly notes of nut and spice" which makes it sound almost like a bottle of wine.

I plumped for a pot of chilli as my first dish to get the cacao treatment, chocolate is a common ingredient in chilli -i'm sure you knew that- so it seemed like a good place to start. I just used my normal chilli recipe but just before serving I added a handful of grated cacao. The effect was quite astounding, the chilli became deeper, darker and richer and gave a complex and interesting flavour.

Chocolate chilli tacos with sour cream and cheese

I'm definitely a cacao convert just a small amount can make a massive improvement to a dish like chilli. The downside is that at £6 a bar this stuff is not cheap for now it will have to remain an ingredient for special occasions.

Willies official website can be found here: http://www.williescacao.com/

Chocolate Caramel Mousse Pots

Everyone should have a good recipe for chocolate mousse in their repertoire, it's simple, elegant and can be prepared well in advance, the perfect dessert for entertaining. These Chocolate Caramel Mousse Pots have a layer of salted caramel at the bottom and are finished off with whipped cream, the flavour is intensely chocolatey and very rich. You couldn't eat much of this but served in small glasses they are the perfect end to a meal.

Recipe: Makes four individual portions.

For the salted caramel layer:
45g Light brown sugar
15g Butter
40ml Double cream
A large pinch of sea salt

For the mousse:
100g Good dark chocolate
3 Eggs, seperated.
40g Granulated or castor sugar
Whipped cream to finish
Method:
To make the caramel:

• Mix the sugar with a tablespoon of water and heat in a small pan over a gentle heat until it has melted and become liquid.
• Remove from the heat and stir in the butter, followed by the cream and the salt.
• Pour into the base of four ramekins or glasses.

To make the mousse:

• Break up the chocolate and place it in a heat proof bowl over a pan of barely simmering water.
• Once the chocolate has melted take it of the heat, allow it to cool slightly the beat in the egg yolks making sure they are well incorporated.
• Meanwhile in a seperate bowl whisk the egg whites until they hold soft peaks, add the sugar and continue to whisk for another minute.
• Fold a spoonful of the egg whites into the chocolate using a metal spoon, be careful not to knock the air out of the mixture.
• Fold the rest of the egg whites into the chocolate mixture and pour the mousse over the caramel in the ramekins or glasses.
• Leave the mousses to set in the fridge for at least 2 hours before topping with whipped cream.
• Serve.

Classic chocolate brownies

It's surprisingly hard to find a recipe for classic, ordinary, plain chocolate brownies. There are loads of recipes for fancy super-duper all singing, all dancing brownies. As good as they may be I wanted a basic version and this recipe from GoodFood is just that.

It's everything you could want from a brownie. Soft and gooey in the middle and just slightly chewy on the outside with an intense chocolate flavour, best served still warm with cream.

Recipe here.

Energy food challenge - Banana chocolate flapjacks

Last May I cycled along the Camino De Santiago route across Spain, 550 miles in all including two mountain ranges. On the very first day we had 14 miles of non-stop uphill.

A long way up!

You're probably thinking, what's this got to do with food? Well Hopie over at hopie's kitchen has laid down an energy food challenge. Her Mum is preparing to cycle 109 miles to raise money for research into blood cancers. Nearly 1 million Americans are suffering from some form of blood cancer and each year 53,000 die, I'm sure you'll agree it is a very worthy cause. Naturally cycling all that way will require a lot of energy. Hopie's chalenge is to create a recipe for energy food, whether it is a main meal, snack or drink. I thought back to my time cycling in spain, the food that powered us up all those hills was flapjacks. They are ideal for cycling with as they easily be stuffed into a bag or pocket without coming to too much harm and are packed with energy, not to mention how delicious they are!

My entry for this challenge is flapjacks, but no ordinary flapjacks. I made Chocolate covered banana, honey and walnut flapjacks! The banana flavour comes through really well, it also helps keep the flapjacks soft and moist. Honey and walnuts just seemed a good idea and what can't be improved by chocolate?I am very pleased with how these turned out, this is exactly the kind of food I like to take with me when I go on long bike rides.

Enter the energy food challenge here. Get your entries in before the 22nd November!

Chocolate beetroot cake, a strange combination?

For anyone who has seen The Vicar of Dibley this recipe might remind you of Mrs Cropley, the character famous for her "interesting" recipes, Lard and fish paste pancake anyone?
Well when I first heard of putting beetroot in a chocolate cake I must admit Mrs Cropley came to mind!
That was a long time ago and ever since I first heard of chocolate beetroot cake, strange though it sounds I've been intrigued. There are quite a few recipes around so obviously there are a few people out there who think it's a good idea, rather than just one mad cook!
Anyway I finally got my chance to try it this week when we received three beetroot in our veg box.
The result was surprisingly good, it was very moist and certainly not disgusting, we ate the whole thing pretty quickly! Unlike in carrot cake however where there is no carroty taste at all, there was a definite hint of beetroot in the background, I think I might try this cake again substituting carrots for the beetroot as they have a milder flavour. Overall a good cake and worth trying.

Chocolate beetroot cake recipe

English Tea, Bakewell tarts and chocolate muffins

I have just read an article from the BBC that a new guide states that in England afternoon tea is "enacted daily" apparently at 4:00 we all stop, get out the tea pot, delicate sandwiches and fruit cake!
I'm sure anyone who is English will find this amusing, as obviously the author of this guide has never been to England, or at least not in the last century. As an Englishman I would like to make it clear that this is nonsense, I and no one I have ever met does this. However last Saturday for the first time ever we had tea...A traditional English tea refers to a meal rather than the drink, although a proper tea pot is essential. It traditionally involves delicate finger food such as cucumber, salmon or ham sandwiches, small cakes often feature as do larger cakes such as Victoria sponge or a fruit cake. Scones are also very popular and are usually served with jam and clotted cream. Although very unusual in homes now, afternoon tea is still a feature in grand hotels such as The Ritz.

For our tea I made a Bakewell tart and chocolate muffins.

Bakewell tarts were invented in the town of Bakewell in Derbyshire. They are a similar to the original Bakewell pudding which differs slightly by having no ground almonds, it is more like a custard tart flavoured with almond extract. Although not the same, the tart is derived from the pudding.Whenever we pass through Bakewell I always pick one up from one of the bakeries that sells them. There are three such bakeries each with a secret "original recipe". The shops claim that the pudding was invented by accident in the 1860's when a nobleman visited the White Horse Inn and asked for a strawberry tart, the cook poured the eggs that were supposed to be in the base over the jam and Bakewell pudding was born. This probably isn't true but they're delicious anyway!
Real Bakewell tarts are very different to what you may have tried before, there is no icing and no cherry on top, the real thing is much nicer and I do recommend you try them, you can even buy a pudding by post from two of the the original shops!

The chocolate muffins I made aren't quite so traditional, they are more American style, I should have made little fairy cakes but, I was searching for recipes and these looked delicious. The batter is a bit different to regular sponge mix as it contains a lot of milk ( 1 cup for 12 muffins) They were really tasty and the leftovers had actually improved the next day. The icing is a simple chocolate buttercream.For our tea we also had cucumber sandwiches, ham and salmon open rolls, a Victoria sponge and a selection of bits and pieces such as crisps and olives.

Unfortunately I don't have the recipes to hand, I will post them next week, but here's a similar recipe for Bakewell tart, I used puff pastry for my version which I think is closer to the original.

Rocky road - Cycling food

I had to get back to Uni for lectures on monday, and as it's me I cycle there! Not that theres any alternative without a car.
Anyway I decided to make something to fuel my trip and after a lot of my usual indecision settled on Rocky road cake.
Rocky road cake isn't really a cake at all but, is simply a mixture of chocolate, marshmallows, fruit and nuts.
The ingredients can vary according to taste but chocolate and marshmallows are both essential.
My version had raisins, chopped hazlenuts and walnuts which I toasted in a dry frying pan, (peanuts are more traditional but I had none) glace cherries and obviously chocolate and marshmallows.
As the chocolate is the base for this it is essential that you use a good quality chocolate, dark milk or even white could be used although white chocolate would be very sweet. I'm a dark chcolate person so I used Cote d'or.

Rocky Road
(I havn't given quantities, I just mixed in what looked right)

• Chocolate
• Nuts of your choice
• Marshmallows (the small ones or just cut sume up with scissors)
• Dried fruit such as raisins and sultanas
• Glace cherries

This is so easy to make simply melt your chocolate and mix everything together, put the mixture into a tin lined with baking parchment and leave to set. Easy!

Strawberry and Blueberry tart

I don't know about you but I am bored of winter food, and winter in general come to think of it. Last night we were out for a bring and share dinner, and this gave me a good oppurtunity to make something a bit more "summery", I decided to make a pudding. As we had some pastry at home I decided I would make a fruit tart. The filling is a mixture of cream cheese, icing sugar, vanilla and gelatine (to make sure it set). For the fruit topping I went to Leicester market to see what looked good and found some nice strawberries and blueberries.

So I set to work, first I rolled out the pastry and lined a pastry tart dish, I then blind baked it, left it to cool, spread a thin layer of dark chocolate across the bottom and poured in my filling. When everything had set I decorated it with halved strawberries and blueberries and drizzled it with more chocolate.

As you can see from the picture it looks really good which is exactly what I was aiming for, I wanted something that would stand out and get noticed! The red and blue certainly does that.
This dessert was another success, I seem to have had a string of them lately! it tasted as good as it looks, the addition of a chocolate layer certainly added another dimension that I would add again, as well as helping keep the pastry crisp.

The Recipe

To make your own fruit tart you will need: (Measurements are very rough, I just judged what looked right)

• Shortcrust pastry (I cheated and used ready made, but it would be even better with home made sweet pastry)
  
• 350g Cream cheese


• 1/2 cup icing sugar, (sifted)


• Vanilla extract


• 1 Sachet of gelatine powder


• 60-70g Dark chocolate


• Fruits of your choice

First line you tart dish with pastry, (I used a 10 inch dish) cover with tin foil then baking beans or weights and bake at Gas mark 4 for 15mins after this time remove the foil and beans and bake until golden brown (about 10 mins more. Set aside to cool.

While the pastry cools melt around 50g of the dark chocolate, (this can be done in a bowl over a pan of barely simmering water, or very carefully in the microwave) spread the chocolate over the base and leave to set, this won't take long at all.

Now make you filling by beating the sifted icing sugar and cream cheese together, add a few drops of vanilla, and pour in the gelatine made up according to packet instructions. Make sure everything is well mixed.
Pour the filling into the pastry case and put it in the fridge to set, this should take about 20mins.

Now prepare your fruit if it needs it wash and chop as you like it and arrange it on top, be creative! finally melt the rest of your chocolate and drizzle ove the top.

Done! Now you can look smug and show off your finished dessert.

Chocolate and cherry scones

I've felt like making (and eating) scones for a while now, and by coincidence there was a really interesting recipe in a new book I have just bought. "The great book of chocolate" by David Lebovitz, the book is brilliant, I have found it really interesting as it contains far more than just a regular cookbook, although there are planty of great recipes, in fact more than half is about chocolate, from it's history to how it's made and even health benefits.
There are 30 recipes in the back and these scones are one of them.
I have had cherry scones before but never with chocolate in which I thought was a really good idea, the recipe also calls for orange zest which I didn't have so I used orange oil instead. (I recomend buying some citrus oils to keep in the cupboard for when you have no oranges or lemons in the house, they're just as good in my opinion).

The recipe is very easy to follow although this book is american and I did have to find out what cake flour was, apparently a good substitute can be made by mixing 7 parts plain to 1 part cornflour, this seemed to work well as my scones were the perfect texture, light, crumbly and buttery. The orange flavour comes through well, it is subtle but adds an extra and delicious dimension to the scones.
Overall these were a great success and I will definately make them again, judging by the speed they disappeared I'm guessing everyone liked them as much as I did!
I won't post the recipe here because I haven't changed it at all, but I'm sure you could work it out with a basic scone recipe, or even better buy the book!!

David lebovitz has an excellent food blog, probably the best on the internet which can be found here