Gluten Free Lemon Polenta Cake

I’ve always been interested in this cake after watching an episode on Celebrity Come Dine With Me. The guest on the show really enjoyed it and said it was the best dessert of the week! since then I’ve always been intrigued and wondered how it would taste and would it be on the as nice as they made out on the show. For me, Polenta isn’t something I think would make a very moist cake? I liked the idea of the lemon and the recipe I found used lemon zest as well juice, and not just the zest as some of them do. I was hoping the lemon would make the cake really moist. 

The great thing about this cake is it’s gluten free, so good for those who can’t get gluten. The other super thing is that it’s quite easy to make, but just remember that the butter needs to be super soft from the start.

As for the cake, I wouldn’t say I was totally wowed by it. It’s got a very different texture, not light and fluffy but more of a dense yet crumbly texture. The lemon didn’t come through as much as I thought it would, I could have done with more lemon, especially as it had 2 lemons. I think the influence from my mum is rubbing off on to me, her and her love for lemon!!!! also my biggest lemon critic wasn’t so keen, I’m glad I finally tried the cake, but it won’t be something I would make again.

Lemon Polenta Cake
A lemony, crumbly, dense cake
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 180g - unsalted butter, softened and diced
  2. 200g - caster sugar
  3. 3 - large eggs
  4. 2 lemons - finely grated zest and juice of
  5. 130g - ground almonds
  6. 2 tsp - baking powder, sifted
  7. 100g - fine polenta
  8. icing sugar for dusting
  9. Optional: Extra lemon for decoration
Instructions
  1. 1. Line and grease a deep 8" (5cm) cake tin and preheat the oven to 190°C/160°C fan/gas mark 5.
  2. 2. Put the butter and sugar in a stand mixer or using a hand mixer, cream together until soft and fluffy.
  3. 3. Place the rest of the ingredients in the bowl and blend until combined. The mixture should be
  4. smooth and creamy but slightly grainy.
  5. 4. Transfer to the tin, smoothing the surface with a spoon.
  6. 5. Bake in the oven for 35-40 minutes until golden, risen and firm and coming away from the sides. A skewer inserted into the centre should come out clean.
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Vegan Orange, Hazelnut, Chocolate and Cardamon Biscotti

I can’t believe these biscotti are vegan they’re amazing! The biscotti worked really well without the eggs and the flavours were incredible, I love all these flavours anyway but by putting them together worked even better!

I made these as my second giveaways for Diwali food.

Like with all biscotti they take time to make, but it’s quite simple to make, I enjoy making them as they are an unusual process.

Eggless Orange, Hazelnut, Chocolate and Cardamon
Yields 20
A crunchy, orange and hazelnut biscotti with a hint of cardamon
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Prep Time
1 hr 40 min
Prep Time
1 hr 40 min
Ingredients
  1. 2 cups - plain flour
  2. 1 tsp - baking powder
  3. 1/2 tsp - baking soda
  4. 1/4 tsp - salt
  5. 113g - non-dairy butter
  6. 1 cup - sugar
  7. 1 tbsp - orange zest
  8. 1 tsp - vanilla extract
  9. 1 tsp - orange extract
  10. 2 tbsp - chickpea flour
  11. 1/4 cup + 2 tbsp - water
  12. 1 cup - hazelnuts, coarsely chopped
  13. 1/4 cup - chocolate chips
Instructions
  1. 1. In a small bowl sift together flour, baking powder, baking soda, and salt. Set aside.
  2. 2. In a mixer with the paddle attachment beat butter and sugar until light and fluffy. Add orange zest and extracts, beat to combine.
  3. 3. Stir together the chickpea flour and water until creamy and thick - for best results you can use a small blender or coffee grinder. Slowly add the chickpea mixture to butter/sugar mixture and beat to combine, scraping down the sides as necessary.
  4. 4. Add flour mixture and beat to combine. Fold in the cacao nibs and hazelnuts.
  5. 5. Cover and chill for at least 1 hour.
  6. 6. Preheat the oven to 175°C. Divide dough in half and roll into logs on a floured surface about 1½ inch diameter. Transfer to a parchment-lined baking sheet and flatten to about 1 inch thick. Bake for 30 minutes or until lightly golden brown.
  7. 7. Remove from oven and let cool for 15 minutes before slicing each log into 10 cookies. Lay flat on baking sheet and return to the oven for 15-20 minutes until golden brown.
  8. 8. Let cool for 15 minutes. Store in an airtight container
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Oat and Coconut Gooey Caramel Bars

These gooey bad boys are definitely not good for the waist line, they have a huge amount of butter and sugar and use two tins of condensed milk, yes you heard it right > TWO TINS<, heart attack waiting to happen!

I made these little treats for Diwali giveaways, as you know, me making these weren’t helping with the rest of the fatty, sugary food we have lol, oh well. It only happens once a year right?

I really loved the oat and coconut base in these bars, I haven’t used a coconut with oats in a base before, or not that I can remember. It gave a nice texture and taste and I will consider using it again.

I did have an issue with these are the caramel layer just didn’t set properly leaving it very gooey and unset :(. It had to be kept in the fridge otherwise it was a complete mess! The other thing I really, really loved about these bars was obvs the chocolate topping, as it was chunky it just made it even better, who doesn’t like chunky thick chocolate, yummy!

 

Oat and Coconut Gooey Caramel Bars
Yields 20
A gooey and sticky caramel bar with oat and coconut base
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Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
Oat and coconut base
  1. 150g - butter
  2. 3/4 cup - brown sugar (I used light but any will do)
  3. 2 tbsp - golden syrup
  4. 2/3 cup - coconut threads (I used desiccated)
  5. 11/4 cup - rolled oats
  6. 3/4 cup - plain flour
  7. 1 tsp - baking powder
Caramel Layer
  1. 2 x 395g cans - of sweetened condensed milk
  2. 140g - unsalted butter, cubed
  3. 2 tbsp - golden syrup
  4. 1/4 cup - brown sugar (any will do)
  5. Pinch of salt
  6. 200g - dark chocolate, roughly chopped*
  7. Sea salt
Instructions
  1. 1. Preheat the oven to 180°C and line a 8" square tin.
  2. 2. In a saucepan, melt the butter, sugar and golden syrup. Remove from heat and set aside.
  3. 3. In a seperate bowl combine the coconut, rolled oats, flour and baking powder. Add the butter mixture and mix well. Press into lined tin and bake for 15 minutes or when just turning golden, then leave to cool.
  4. 4. Whilst in the oven you can make the caramel layer. In a saucepan, combine all ingredients. Once all ingredients have melted remove from heat and let cool for 10 minutes.
  5. 5. Pour caramel over oaty coconut base and bake for 15-20 minutes until golden and bubbling at the edges but still slightly runny in the centre. Remove from heat and set aside for 10 minutes.
  6. 6. Once slightly cool scatter the chopped chocolate and then refrigerate until the caramel has set.
  7. Sprinkle over a little sea salt before serving (optional)
Notes
  1. *You may not need to use the whole 200g depending on how chuncky you cut it
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Mary Berry Viennese whirls

I have been meaning to make these bad boys for a while now since they made their appearance on GBBO as one of the technical tasks. I didn’t bother making my own jam, can’t be bothered with that and I have too many jams to use up at home.

Whilst making the biscuit dough was pretty straight forward (please bear in mind to avoid loss of arms by using an electric mixer!). I did find pipping these little monsters was so so difficult. I mean really difficult, I remember everyone struggled on the program but I didn’t realise it was that hard. I managed to some how pull through and pipe all the biscuits, in the end I wouldn’t say my whirls would get a very good score, being the very big critic of my own food I would say  in Paul and Mary’s words…’although the biscuits taste nice, I notice there isn’t much definition in your whirls’. So yeh they do taste nice and are ‘short’ but definition is so not there! 

I’m in two minds if I would make these again, my parents loved them but it’s just the piping but I just don’t want to feel like I’ve been defeated over some whirls…maybe I should make them again (just for my parents).

Mary Berry Viennese whirls
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For the biscuits
  1. 250g - very soft unsalted butter
  2. 50g - icing sugar
  3. 225g/ - plain flour
  4. 25g - cornflour
For the filling
  1. 100g - unsalted butter, softened
  2. 200g - icing sugar, plus extra for dusting
  3. 1/2 tsp - vanilla extract
For the biscuits
  1. 1. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
  2. 2. In a stand mixer add the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed.
  3. 3. Place the mixture in a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.
  4. 4. Leave the trays in the fridge for 30mins-1hr*
  5. 5. Preheat the oven to 190°C and bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.
Buttercream
  1. 1. add the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.
  2. 2. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.
Notes
  1. *I did this but it's not in the recipe.
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Eggless Spiced Apple Cake

This cake shouts autumn, it has the lovely spice and apples and to top it off it’s eggless too woop. The mornings and evenings are really starting to get that bit chilly and the leaves are starting to change to the beautiful reds and orange shades how beautiful. 

I actually used a carrot cake recipe of mine and replaced the carrots with apples, super simple, however I found the taste of apples were not quite there. I think as this cake is so similar to carrot cake you get mistaken with thinking it’s a carrot cake and not an apple cake. For future baking I would suggest to cut the apples into chunks and possibly add some more of top of the cake which hopefully will bring give more of an apple taste and add a bite too.

The cream cheese frosting is always a must and something that always gives the cake the extra lift. Please don’t forget to add this!

Eggless Spiced Apple Cake
Serves 8
Spiced and fluffy eggless apple cke
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Cook Time
30 min
Cook Time
30 min
For the Cake
  1. 11/2 cup - plain flour
  2. 1 cup - brown sugar
  3. 1 tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1 1/2 tsp - cinnamon powder
  6. 1/2 tsp - ginger powder
  7. 1/4 tsp - salt
  8. 1 cup - grated apple
  9. 3/4 cup - water
  10. 1/2 cup - extra virgin olive oil
  11. 1 tsp - vanilla extract
  12. 1 tsp - vinegar
  13. 3/4 cup - chopped walnuts
Cream Cheese Frosting
  1. 250g - cream cheese
  2. 40g - unsalted butter
  3. 1/4-1/2cup - icing sugar
For the Cake
  1. 1. Line and grease a 9-inch round/square baking pan. Preheat the oven to 175°C.
  2. 2. In a large bowl of a stand or hand mixer blend all the dry ingredients add flours, brown sugar, baking soda, baking powder, spices and salt).dd the grated carrot and stir until well blend.
  3. 3. In a separate bowl mix the wet ingredients (water, olive oil, vanilla and vinegar). Add the wet ingredients to the first mix and mix until combined.
  4. 4. Fold in the grated carrot and walnuts until just combined.
  5. 5. Pour the batter into the prepared baking pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool.
For the cream cheese frosting
  1. 1. In a stand mixer on a slow speed beat together the icing sugar and butter until smooth. Add the cream cheese beat on high speed until it's all smooth and combined.
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Strawberry and Cream Cupcakes

The summer is starting to fade away (kindaof) and slowly the mornings are starting to crisp up and feel chilly, all in time for the autumn season. 

These cupcakes are very quintessentially British but also shout summer, who doesn’t like a bit of strawberries and cream, maybe it should really be called Wimbledon cupcakes as you know, that is how you roll when your there!

These are a very basis and easy recipe with the added twist (and bonus) of the strawberries inside the cupcake too! So for those how are fans of strawberries these are real treat for you.

Strawberry and Cream Cupcakes
Yields 12
A delicious and creamy strawberry and cream cupcake
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Cook Time
15 min
Cook Time
15 min
For the cupcakes
  1. 3 - large eggs
  2. 175g - unsalted butter
  3. 175g - caster sugar
  4. 175g - self-raising flour
  5. 11/2 tsp - baking powder
  6. 1 tsp - vanilla extract
  7. 12 - Large strawberries
For the cream
  1. 300ml - double cream
  2. icing sugar to taste
  3. 1 tsp - vanilla extract
  4. 6 strawberries cut in half (optional) decoration
Instructions
  1. 1. Pre-heat the oven to 180°C/Fan 160°C/gas 4. Line cupcake tin with cases.
  2. 2. Cut each strawberry into four lengthways. Place four strawberries so it lines up against the case.
  3. 3. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended.
  4. 4. Divide the mixture evenly between the cases.
  5. 5. Bake in the pre-heated oven for about 15 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave the cupcakes to cool on a wire rack.
For the cream
  1. 1. In a stand mixer mix the cream, sugar and vanilla extract until it's forms stiff peaks.
  2. 2. Pipe onto cooled cupcakes and top off with a strawberry.
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Eggless Cookies and Cream Cupcakes

Cookies and Cream are a perfect couple.

As well as many others, wine and cheese, bread and butter, gauc and tortilla chips, burger and fries the list can go on and on!

These cupcakes were the best eggless cupcake I’ve made, I was really impressed. They were light, fluffy and moist. I would happily make them again and again and feel happy in the process! They also tasted so yummy, I especially loved the frosting as I tweaked it to be made with cream cheese instead of buttercream. 

The other great thing about these cupcakes was how easy they are to make. So this recipe deserves an extra *gold star*. Happy, happy me :).

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Cookies and Cream Cupcakes
Yields 12
Creamy cookies and cream cupcakes
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Cook Time
20 min
Cook Time
20 min
For the cupcakes
  1. 350ml - coconut milk
  2. 165g cup - sugar
  3. 80ml cup - canola oil
  4. 1 tsp - Apple cider vinegar
  5. 1 tsp - vanilla extract
  6. 240g - all purpose flour
  7. 3 tbsp - Cocoa powder
  8. 3/4 tsp - baking soda
  9. 1/2 tsp - baking powder
  10. 1 cup - roughly chopped Oreo cookies
For the frosting
  1. 250g - Philadelphia cream cheese
  2. 250g - softened/room temp, good quality unsalted butter
  3. 350g - icing sugar
  4. 2 tsp - vanilla extract
  5. 1 cup - ground oreos
Instructions
  1. 1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. 2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  3. 3. Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
  4. 4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add chopped oreo cookies and mix for another 20 seconds.
  5. 5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. 6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

For the frosting
  1. 1. In the stand mixer add the butter and icing sugar, beat until fluffy.
  2. 2. Add the cream cheese and then fold in the ground oreos.
  3. Pipe the
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Eggless Sticky Date Cake

So, I’ve come to a conclusion, that this sticky date cake, is basically a little bit like a sticky toffee pudding. It has dates (tick), it has the caramel sauce (tick) but the only thing is, it’s not as smooth and it’s a light as your normal sticky toffee pudding but half way there is good enough I thought.

I really enjoyed making this cake as it’s been a while since I made a sticky toffee pudding and it wasn’t like your normal procedures of making a cake. I wish I thought of putting spice in the cake, like cinnamon and mixed spice (note to myself for next time I make this cake) this would have elevated the flavour of the cake a lot more. Even so, the cake was nice enough, but be warned this cake is quite rich so a little goes a long way!

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Eggless Sticky Date Cake
Yields 12
A rich, sticky, date cake perfect with sticky gooey caramel sauce
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
For the pudding
  1. 300g - dates
  2. 250ml - boiling water
  3. 1 tsp - baking soda
  4. 1 cup - self-raising flour
  5. 1 cup - brown sugar
  6. 113g - butter
Instructions
  1. 1. Preheat oven to 180°C and grease and line a 8"square baking tin.
  2. 2. In a small bowl, add the dates, boiling water and baking soda and allow to sit for 10 to 15 minutes until the dates have softened.
  3. 3. In a stand mixer beat the brown sugar and butter until pale and fluffy. In another bowl, add the self-raising flour, brown sugar and margarine.
  4. 4. Drain the dates, keep the liquid and pour this in the butter/sugar bowl. Add the flour and mix.
  5. 5. In a food processor, add the dates and pulse until finely chopped. Scoop the finely chopped dates into the bowl with the rest of the ingredients.
  6. 6. Use electric beaters to beat the mixture until smooth and creamy.
  7. 7. Pour the mixture into the baking tin and allow to bake for 45 minutes until risen and a skewer comes out clean when poked into the centre.
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Baked Jam and Cream Doughnut Sandwich

jam cream doughnuts4

I love eating baked doughnuts it’s much easier to make and less fattening. 

I decided to use the recipe I made for the mini cinnamon doughnuts and tweak them a little to make regular sized jam and cream doughnuts sandwich…yeh how amazing!! it’s like a Victoria Sandwich but in a doughnut form.

These are very simple and easy to make, I also recommend using this doughnut tin. I’ve used it a few times and it’s really good quality and doesn’t stick (although remember you have to grease it first).

When I make sugary doughnuts, I love the process of dipping the doughnuts in butter and then in the sugar, it’s fun and messy! The only problem with these doughnuts are (apart from being so yummy) is they are very delicate to handle once you make them into a sandwich, so quite difficult to handle when dishing them out.

I usually fill the doughnut pan 3/4 way full but I think for next time I would make larger doughnuts, I would fill them to the top and add extra baking time. I think this would help give the doughnuts more structure and hold.

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Baked Jam and Cream Doughnut Sandwich
Yields 12
Delicious and moist jam and cream baked doughnuts
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
For the doughnuts
  1. 125g - plain flour
  2. 1 tsp - baking powder
  3. 1/4 tsp - baking soda
  4. 1/4 tsp - salt
  5. 1/4 tsp - ground cinnamon
  6. 1 large - Egg
  7. 65g - light brown sugar
  8. 60ml - milk
  9. 60g - yogurt
  10. 30g - unsalted butter, melted
  11. 1 1/2 tsp - pure vanilla extract
For the sugar
  1. 200g - Castor sugar
  2. 1 tsp - ground cinnamon
  3. 115g - unsalted butter, melted
For the cream
  1. 1 small tub of double cream
  2. icing sugar taste
  3. 1 tsp - vanilla extra
  4. 1/4 -1/2 jar - Jam (any kind but I used strawberry)
Instructions
  1. 1. Preheat oven to 175°C and spray/grease a donut pan.
  2. 2. In a medium bowl whisk the flour, baking powder, baking soda, salt and cinnamon together. In a another bowl whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
  3. 3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, the mixture will be very thick.
  4. 4. The best way to fill each donut cup is by using a piping bag, filling each doughnut cup 2 ∕3 – 3 ∕4 of the way full.
  5. 5. Bake for 9–10 minutes or until the edges are lightly browned, allow to cool for about two minutes and transfer to a wire rack set. Allow donuts to cool down until you can handle them.
  6. 6. In a two bowls big enough to dip the doughnut in, combine the sugar and cinnamon in one and melt the butter in another. Dip the donuts in the melted butter first then dunk into the cinnamon/sugar mixture coating all sides. Allow doughnuts to cool completely.
For the cream
  1. 1. In a stand mixer add the cream sugar and vanilla and beat until you achieve stiff peaks but be careful not to overheat.
To decorate
  1. 1. Make sure the doughnuts are completely cool.
  2. 2. Cut the doughnut in half on side pipe or spread the cream. On the other half spread the jam and carefully place the jam side on top of the cream side.
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Terry’s Chocolate Mousse

Terry's Chocolate Orange Mousse14

I love eating mousse, it has a bubbly, light and airy texture. I really like the combination of chocolate and orange, it’s such an great combination and the taste works well together. For this recipe I used Terry’s chocolate orange to make this mousse, I really do think their chocolate orange does taste good for a cheaper alternative (although any chocolate orange would work well).

I have never made a mousse before and was excited about making it. I’m always sceptical about using raw eggs, but it is actually fine and nothing to worry about, but I would advise you make sure that you use fresh eggs or ones that are a maximum of 2 weeks old.

Mousse isn’t very hard to make surprisingly or maybe I hit a lucky streak with it as mine turned out well. It was difficult to know when to stop whisking the egg whites, I suppose I did judge that myself and maybe I could be wrong. I whisked it until I felt it was right, as the instruction did say not to over mix and I did the bowl over the head test and it worked! no egg whites over my head :). I do think next time I wouldn’t add the juice as it did make it a little too light. 

I enjoyed making the mousse and would make it again, it’s a great dessert and light after a heavy meal. I would also like to try different flavour combinations and see how that works, maybe coffee, mint, raspberry.

Terry's Chocolate Orange Mousse Terry's Chocolate Orange Mousse2 Terry's Chocolate Orange Mousse3 Terry's Chocolate Orange Mousse4 Terry's Chocolate Orange Mousse5 Terry's Chocolate Orange Mousse6 Terry's Chocolate Orange Mousse7 Terry's Chocolate Orange Mousse8 Terry's Chocolate Orange Mousse9 Terry's Chocolate Orange Mousse10 Terry's Chocolate Orange Mousse11 Terry's Chocolate Orange Mousse12 Terry's Chocolate Orange Mousse13 Terry's Chocolate Orange Mousse14

Terry's Chocolate Mousse
Yields 6
Terry's Chocolate Airy Mousse
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 200g - Terry's chocolate*
  2. 100ml - water
  3. 4 - eggs
  4. 2 tbsp - caster sugar
  5. 1 tsp - orange oil (optional)
  6. Juice of 1/4 orange and zest of an orange
Instructions
  1. 1. In a heat proof bowl (if you have a large bowl use that as the whipped egg whites will be placed in that) add the chocolate broken in the segments with the water. In 30 sec intervals heat the chocolate in the microwave until nearly melted. Then add the orange oil and orange juice be stir until fully mixed.
  2. 2. Meanwhile separate the eggs and in a medium bowl with a stand mixer or hand mixer beat the egg whites until soft peaks. Then add the sugar and continue to beat until the point at which they begin to form harder, stiffer peaks, careful not to over beat.
  3. 3. In the chocolate mixture bowl, using the hand beaters (no need to wash them) add one egg at a time and mix until fully cooperated and repeat until all eggs are used.
  4. 4. Gently fold the egg whites into the chocolate mixture in three parts. When fully incorporated gently place the mixture into glasses of your own choice, place them in the fridge and leave to set for an hour or so.
  5. 5. Add grated orange zest when ready to serve.
Notes
  1. * Terry's Chocolate Orange is 157g I used one whole dark orange and the rest milk so the orange mousse as some of the people who were eating it don't like too bitter chocolate. However I found I could of used all dark chocolate.
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