Chocolate Bourbon Cake

How crazy is this.  I have heaps of healthy and even baby friendly recipes that I'm trying to find the time to share.  Then I come out with this.  The opposite of 99% of my cooking. Not even any hidden kale or beetroot.  Just rich, indulgent, even a bit adults only. 

What else do you make for your brother.  A thirty something single guy who couldn't possibly celebrate his Australia Day birthday without a drink in his hand.  And he’s not even much of a cake eater so let’s see if this twists his rubber arm.   Fortunately for the kids the alcohol cooks out so even they can have a special occasion taste.

Chocolate Bourbon Cake

100g almonds

¼ cup SR flour

Pinch salt

½ tsp ground cinnamon

200g dark chocolate (70% cocoa)

120g butter

90g brown sugar

2 tsp vanilla

3 tbls bourbon or whiskey of choice

5 free range eggs

• Preheat oven to 180⁰
• Place almonds in Thermomix bowl and mill for 10 seconds on speed 9
• Add flour, cinnamon and salt and mix for 3 seconds on speed 4 then set aside
• Place chocolate roughly chopped in Thermomix bowl and chop on speed 6 for 5 seconds
• Melt for 3 minutes at 70⁰ on speed 3
• Add cubed butter and continue at 70⁰ for a further minute or until melted
• Add sugar and mix for 3 seconds on speed 3
• Let the mix cool a little while you grease and line a 23cm springform pan
• When chocolate mix has cooled to 37⁰ scrape down the sides to incorporate any chocolate stuck to the sides.   Add eggs, bourbon and vanilla and mix for 20 seconds on speed 4 or until mixture is smooth and almost mousse like
• Pour into prepared pan (enjoy licking the spoon) and bake for around 30 minutes or until a skewer comes out with a few crumbs and is still a little moist
• Once cooled serve with cream and fresh berries.  You only need small pieces and the fresh berries complement the richness beautifully!

ps.  The outcome of the cake was everyone loved it!  But my brother couldn’t believe I baked something that didn’t have hidden veggies!

Sourdough spiced chocolate buns

Sourdough spiced chocolate buns

This is likely to be the last of our home made Easter buns this year.  We've made quite a few variations in the past few weeks as with reduced sugar they make great morning tea or school snacks.  But Summer has started not wanting dried fruit in them so I thought for the last batch on Easter weekend we’d lash out and try choc chip buns.

Notice I haven’t called them hot cross buns... that’s simply because at 36 weeks pregnant I’m taking shortcuts whenever I can, so the crosses would be an optional extra.  We've enjoying adding these buns to our sourdough baking adventure as the depth of flavour with the spices works really well.  But if you’d like a yeast version check out last Easter’s post of Chia Spiced Hot Cross Buns.  

And vary the spices as you like but I find freshly ground where possible is best.  I like to use a slow rise over night in the fridge but you could rise for 3-4 hours as shorter rise (temperature dependent).

Sourdough spiced chocolate buns

100g sourdough starter (I use a rye starter, ensure bubbling and alive)

300 full cream milk

60g butter

40g raw or rapadura sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

1 tsp ground ginger

1 tsp salt

1 egg

500g bakers flour

100g chopped dark chocolate (sugar free if preferred)

1 tsp rapadura or raw sugar extra

1 tbls boiling water

• Place milk in bowl and warm for 1 minute at 90° on speed 3
• Add sourdough starter, butter, spices, and sugar and mix for 10 seconds on speed 3
• Add egg, flour and salt and knead on Interval setting for 2 minutes
• Dough should come away from the sides of the bowl but could still be a little sticky on the bottom.  If not, add a sprinkle of extra flour and kneed for a further 10 seconds
• Place dough into a covered large bowl remembering to use a few Turbo pulses to free up the last few pieces of dough from the blades
• Ideally place in fridge for a slow rise overnight.  In the morning let the dough sit at room temperature for an hour to “wake up” then stretch your dough out onto a floured bench or silicone mat.  Sprinkle with chocolate chips then fold and kneed several times to incorporate
• Shape into 12-16 balls (I prefer more at smaller sizes to be child (and mum) friendly)
• Place on a baking paper lined baking tray, close together to promote height, cover loosely and rest for a further 2 hours or until about 50% risen.  Remember this is sourdough so they won’t rise as much as yeast
• Preheat oven to 220°
• Bake buns for 10 minutes at 220° then reduce oven to 200° for a further 15 minutes or until browned
• Meanwhile combine tsp of sugar with boiling water to form a light syrup to brush over as soon as they are removed from the oven

It’s tempting to gobble these up straight from the oven but give them a few minutes to let the molten chocolate cool a little.  Then enjoy for Easter or all year round!

The kids having fun with friends after face painting at the Eater fete.  Ready to go home for buns!

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

It’s berry season again and we’ve found a new local berry farm with an amazing range of delightful berries.  It’s Raven’s Creek Farm in Moriac and while they mainly have raspberries they also have loganberries, silvanberries, blackberries, youngberries and more!  They’re easy to pick and it’s makes a fun day out for the kids especially with the gorgeous little cafe which has great coffee, sweet and savoury treats and a produce store.  It’s only around 15 minutes from our home so I can see we’re going to enjoy the season!

the kids loved the raspberries best...

So with fresh berries galore and some free range roadside eggs I had a great idea to trying my new recipe discovery... Chocolate quinoa cake.  And with a 2 year old morning tea birthday party tomorrow I thought I’d turn them into Chocolate Quinoa cupcakes topped with raspberry cream cheese icing and a pretty raspberry on top.  Simply delightful.

a mixture of fresh berries...

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

2/3 cup quinoa (well rinsed to remove bitterness)

1 ½ cups of water

100g raw or rapadura sugar

120g butter or coconut oil

1 tsp vanilla essence

4 free range eggs

80g milk or coconut milk

80g cocoa powder

1 ½ tsp baking powder

½ tsp salt

• Rinse quinoa well to remove bitterness.  I’m using the lovely Mt Zero Australian Organic Quinoa at the moment.
• Place quinoa and water in a saucepan and bring to boil.  Then reduce to a simmer for around 15 minutes until the tails have fallen off and remove from heat to cool.  (or steam in your Thermomix)
• Grease muffin tins or use silicon moulds.  ( I found this mix made 12 medium and 12 mini cupcakes so I’m guessing it would make about 12 large ones)
• Preheat oven to 180° C
• Place sugar, butter and vanilla in Thermomix bowl and cream for 10 seconds on speed 6
• Add eggs and milk and mix for a further 10 seconds on speed 4
• Add cooled quinoa, cocoa, baking powder and salt and mix for a final 20 seconds on speed 4 scraping down if needed
• Spoon into tins and bake for 20 minutes for smaller cupcakes or 30 minutes for larger (or until they spring back when touched)

Raspberry Cream Cheese Icing

200g cream cheese

50g butter

Punnet of fresh or frozen raspberries

• Place all ingredients in Thermomix and blend or 10 seconds on speed 4
• Allow to cool in fridge for around 10 minutes before spreading over cooled cupcakes and decorating with a fresh raspberry on top

Indulgent Dark Chocolate Brownies

 

 

While most of my recipes I write about a health motivated, some are just pure indulgence and make a very special treat.  I was off to visit a friend with her first new baby today and which new mum doesn’t like chocolate!  So I went in search for the best Thermomix Chocolate Brownie and I found it!  This recipe is based on a Thermomix Recipe Community version called "Extreme Brownies", but with a lot less sugar, quality chocolate and a few other tweaks the result was a killer!

Indulgent Dark Chocolate Brownies

300g rapadura or raw sugar

1 tsp baking powder

60g organic cocoa

100g plain flour

200g unsalted butter roughly chopped

Pinch of salt1 tsp coffee granules
200g dark chocolate (70% cocoa - broken into pieces)

3 free range eggs

1 tsp vanilla extract

• Preheat oven to 160C
• Grease and line a 20cm square cake tin and set aside
• Place sugar into Thermomix bowl and mill 4 seconds on speed 9
• Add baking powder, cocoa and flour and mix 5 seconds on speed 9
• Remove from bowl and set aside
• Place butter and salt into bowl and melt for 3 minutes at 60° on speed 2
• Add chocolate, vanilla and coffee and combine for 10 to 15 seconds on speed 4 until roughly combined.  If there are still some small chunks that’s ok as it adds some chocolate chunks to the brownies
• Leave in mixing bowl and allow to cool to 37°
• Add flour mixture and eggs and mix for 10 seconds on speed 3 or until just combined
• Scrape down sides of bowl if required
• Pour mixture into prepared tin and bake for 1 hour or until top appears baked and a skewer comes out with a few crumbs attached
• Allow to cool completely in the tin

Enjoy with even more indulgent cream or ice cream and a sprinkle of raspberries!

 

Chocolate and Zucchini Cake

A close cousin of mine has changed her cooking completely since her Thermomix purchase all in aid of better nutrition of her 3 gorgeous children.  We visited them today (much to my kids delight) and  when I saw her children who are often a little veggie phobic asking for more Chocolate and Zucchini Cake I giggled inside with glee!

Chocolate Zucchini Cake

This cake is based on the Zucchini Loaf in “A Taste of Vegetarian” Thermomix book and makes 2 loaves which are quiet moist, keep well and can even be frozen.  They are handy when you have a busy social calendar (like us this weekend!) as they’re quick, easy and somewhat healthy for the kids.  The first time we made half as per the book then added good quality cocoa to the other half.  A winner by far as everyone thinks they’re eating a delicious, moist chocolate cake with little idea of the green goodness that’s packed inside them.

The original Zucchini Cake and the Chocolate version

While the original recipe used 350g of raw sugar I find that 200g and a little honey is plenty for the 2 loaves.  You could leave the walnuts a little coarser but I find when you’re trying to disguise the goodies a little finer helps.  Anyway, just grab some in season zucchini, from the garden if you can and bake it!

Chocolate and Zucchini Cake

100g walnuts

300g zucchini cut into 3cm chuncks
3 free range eggs
200g raw sugar
20g honey
250g grapeseed oil
2 tsp vanilla
370g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
2 tsp cinnamon
Pinch sea salt
3 tbls good quality cocoa powder

• Preheat oven to 180° and grease and line 2 loaf pans with baking paper

• Place walnuts into Thermomix bowl and set dial to closed lid position and pulse by pressing Turbo button 3 times for 1 second each then set aside

• Place zucchini in bowl and chop for 4 seconds on speed 4 and set aside

• Place eggs, sugar, oil and vanilla into bowl and blend for 20 seconds on speed 4

• Add all remaining ingredients including zucchini and walnuts and mix for 10 seconds on speed 3 in Reverse

• Pour into loaf tins and bake for 50 minutes or until a skewer comes out clean

Enjoy!

Chocolate Salami

Happy belated New Year everyone!

 

I’m back from a lovely holiday with the family in Echuca.  We stayed a few days on Nan’s farm then a few days camping with Grandma.  The kids had an absolute blast!  It was also a week without my Thermomix and somehow I survived.  But it’s a new year and there’s plenty of recipes to catch up on.

Chocolate Salami as part of our Christmas Gift Hamper

I’d best start with our favourite from the Christmas Gift Hamper... Chocolate Salami!  This rich chocolatey treat is popular in many parts of the northern hemisphere for Christmas but is rarely heard of in our great southern land – until now!   I combined a few recipes variations and added the traditional Christmas ingredients of pistachios and cranberries.  I used a little Tokay as the liqueur (and a small glass for me for quality assurance) so it’s really an adult only treat. 

I also doubled the recipe below and used half gingernut biscuits and half scotch finger which added extra depth of flavour.  The double mix made 6 good sized salamis so with 5 hampers we were lucky to keep one to enjoy in the new year.  There are many versions of this recipe but this one is based on a Nigella Lawson version with a few tweaks.

So whether you’re making it for a gift, a special occasion or just a treat for yourself I guarantee you’ll enjoy it.

Chocolate mix poured over biscuits and nuts

Chocolate Salami

50g almonds

50g hazelnuts

50g pistachios

80g dried cranberries

2 tbls liqueur ( I used Tokay but Amaretto or Port would be nice too)

250g sweet biscuits ( I used half gingernut and half scotch finger)

80g unsalted butter

250g dark quality chocolate

150g icing sugar (milled in Thermomix)

2 egg yolks

80g condensed milk

1 tsp vanilla

30g quality cocoa powder

·         Roughly chop nuts (can be done in TM for a 1-2 seconds on speed 4 but I preferred by hand) and cranberries and add to a large bowl and sprinkle liqueur over

·         Place biscuits in a plastic bag and crush with a rolling pin into small pieces then add to bowl

·         Melt the butter for 2 minutes at 50° on speed 2

·         Add the chocolate and melt for 3 minutes at 50° on speed 2.

·         Add the egg, icing sugar, condensed milk, and vanilla and set the timer for 6 minutes at 50° on speed 2

·         Let the mixture cool for 10-15 minutes then stir through the biscuit and nut mixture

·         Place about 1/3^rd mixture on cling wrap and mould into a salami shape, twisting ends to keep it firm.  Use a sushi mat to further roll for extra firmness and to give a lovely texture

·         Let the chocolate salami set in the fridge for at least 4 hours

·         Remove the cling wrap and then roll the salami in cocoa powder

·         Rewrap the salami in baking paper and tie with string for a gorgeous gift

The Chocolate Salami should be stored in the fridge, lasts for several weeks  and the flavour improves with time.  It’s a great talking point when served on a board with knife for people to slice.  Just try stopping at one piece!

Chocolate Coated Muesli Slice

I did it!  I ran 12km, without stopping and in a surprisingly good time!  I completed my first and definately not last Run Geelong with over 11,000 other people on this gorgeous sunday morning.  It was then time for recovery food and what better way to do that than a friends 30th birthday in the park.  Good food, great people and a bit of relaxing in between chasing 1 and 3 year olds.  I took along a plate from my last post with a little twist, my Fruity Nutty Muesli Slice with a drizzle of dark chocolate. It's great on it's own but even better with a little treat on top (and look rather inviting too).



Chocolate drizzled fruity nutty muesli slice

So no new recipes today, I'm exhausted, just my tip on melting chocolate for decorating like this.  Simply place about 50g of your favourite chocolate in a zip lock bag and place in the microwave on 70% for about 2 minutes, taking it out and squeezing a little at about half way.  Then cut a very small snip off the bottom corner to turn your bag into a piping bag to drizzle the chocolate over your slice, biscuits or whatever takes your fancy - perhaps even icecream!
Too easy not to enjoy!

Scrumptious Slice – Naughty but Nice

Scrumptious Slice (Triple Chocolate, Almond and Caramel)

When father’s day was looming I asked veggie daddy what sort of cake or sweet treat he would prefer.  Now  he’s usually very predictable – apple cake.  In fact, any variation of apple cake.  But this time his face lit up like a child in a lolly shop and “that chocolately, caramely, nutty slice you made a while back”  was his reply.



Chunks of dark, milk and white chocolate...
 



And this was a good description as the recipe doesn’t really have a name apart from Scrumptious Slice.  It is based on a slice I had at a cafe whilst I was pregnant with my first born Summer.  I loved it so much that I went out of my way to go back some time later eagerly awaiting more of the same delight.  What started as disappointment when the cafe had none on display turned into satisfaction when the waitress said they had just made a batch and when out the back to cut me a fresh slice.  The things we do when we’re expecting...



 

Black and Green's Organic 85% dark chocolate

It’s kind of like an upside down triple choc caramel slice and in fact the base and caramel is based on a caramel slice recipe.  The difference and wow factor is that rather than top the caramel with a thin layer of chocolate, chunks of three types of chocolate and roasted almonds are scattered throughout the caramel.  The size of the chocolate and almond chunks can be to your liking but I find around 5mm works well.  I used Black and Green's Organic 85% dark chocolate and Lindt milk and white chocolates.  Simply amazing!

The golden base...

...covered in dark, milk and white chocolate and almonds...

 
Like a caramel slice, a little bit goes a long way and it’s a great treat to share around.  So whatever the occasion, just make it and enjoy!

...covered in caramel and baked until golden

Scrumptious Slice

Base

125g butter cubed
100g self raising flour
60g desiccated coconut
90g brown sugar 

Caramel

400g can condensed milk
2 tbls golden syrup
60g butter cubed

100g each of dark, milk and white chocolate roughly chopped
100g roasted almonds roughly chopped

 
Preheat oven to 180°
Place butter in Thermomix bowl and melt for 2 minutes 70° speed 3
Add flour, coconut and brown sugar and mix for 20-30 seconds at speed 4 scraping down if required
Press into a lined lamington pan (28 x 18cm) and bake at 180° for 15 minutes or until golden
Allow to cool slightly

To make caramel add condensed milk, golden syrup and butter to Thermomix bowl and cook for 5 minutes at 70° on speed 3
Scatter mixed chocolate and nuts over base then drizzle with caramel
Bake immediately for around 15 minutes or until then caramel starts to brown

Allow to cool somewhat if you can resist as the chocolate will be like molten lava and just doesn’t taste as great on a burnt tongue.
 

Enjoy!!

It's hard to resist cutting into it piping hot!