Eggless Chocolate Layered Mousse Cake

I have been meaning to make chocolate mousse cake for such a long time. I’ve always thought it was such a elegant cake/dessert and one of those cake that you would buy in a fancy cake shop. I’m actually not the best at making mousse I always seem to get it wrong, I’ve made it a few times but not with great success. This Terry’s chocolate orange mousse didn’t turn out too bad but still it wasn’t as good as some I’ve eaten.

I had to make this cake eggless and I’ve not made mousse without eggs before. I have seen recipes that make the mousse from double cream and even then I was unsure how well I would do with that. I’m notorious for over whipping the cream 😱😱😱 so I still had to be careful!

As it goes the mousse wasn’t too difficult to make, I wouldn’t say it was the BEST mousse I had eaten but it complimented the cake very well. I would make it again if I were to make mousse cake again, but I’m not sure how well it will work on it’s own.

 

Eggless Mousse Cake
Serves 12
Mousse, rich, creamy, smooth eggless chocolate cake
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Cook Time
30 min
Cook Time
30 min
Dry ingredients
  1. 1 cup - flour
  2. 1 cup - powdered sugar
  3. 1/2 cup - cocoa powder
  4. 1 tsp - baking powder
  5. 1 tsp - baking soda
  6. 1/2 tsp - salt
Wet ingredients
  1. 1/2 cup - oil
  2. 1/2 cup - hot water
  3. 1/2 cup - cold milk
  4. 1 tbsp - vanilla essence
  5. 2 tbsp - yogurt
For the mousse
  1. 200g - dark chocolate
  2. 300ml - double cream
  3. 1tsp - vanilla extract
  4. Chopped nuts for decoration - optional
  5. Chocolate sauce - optional
Instructions
  1. 1. Grease and line two 8" square cake tin. Preheat the oven at 175°C.
  2. 2. In a medium bowl sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.
  3. 3. In a jug add the oil and hot water and mix till well blended. Let it cool down a bit then add the milk and vanilla essence, mix again. Add the yoghurt and mix.
  4. 4. Gradually pour the wet ingredients into the dry ingredients and whisk them together, don't over mix.
  5. 5. Divide the mixture into the two tins. Bake it for 30-35 minutes until the toothpick inserted comes out clean.
For the mousse
  1. Whilst the cake is cooking, make the mousse.
  2. 1. Melt 200g of chocolate in the microwave in a large microwave safe bowl (as the cream has to be added to this, if you don't have one just transfer to a bigger bowl later) in 30-second intervals. Let sit for about 10 minutes to cool.
  3. 2. In a large bowl, whip together heavy cream and vanilla extract until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine. Leave to the side.
Decoration
  1. 1. Once the cakes have fully cooled, trim the edges of the cake so they are all crisp and neat. Then cut the cake in half so you have four quarters. Place the one quarter of the cake on the plate you want to serve it on. Add one third of the mousse spread across the whole of the cake making sure it's all level. Repeat the process with the other cake layers.
  2. 2. For decoration add some chocolate sauce carefully drizzling it over the edges and scatter a handful of chopped nuts.
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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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Spiced Gingerbread Trifle

Gingerbread-trifle4

I brought a huge trifle bowl a few years ago and STILL hadn’t used it. 

Then it got me thinking, I really should use it before it gathers even more dust. I really wanted to make a brownie trifle but seen as I was going to make this for a family get together and I have a lot of family who tend not too like much chocolate I had to scrap that idea. My next option was trolling through pinterest to inspire me and I definitely didn’t want a ‘standard’ English trifle. So no chocolate, no English trifle, it wasn’t too tricky as there are so many amazing recipes out there but I then seen recipes for Gingerbread trifle and I thought that’s it!, I want to make that. A lot of my family really liked the sticky ginger cake I made a few years ago, at least I knew that the cake would be a successful even if the trifle was a disaster. Gingerbread trifles seemed to be made mainly at Christmas time, I know very wrong season to be making it in Spring but this didn’t bother me. Some of these trifles also had apples in but I didn’t include this. Mine was layered with rich, gooey, caramel sauce, whipped cream and custard. Yes, a very indulgent and yummy recipe.

This trifle is hugeeeeeee! so best to make it when there is a lot of people coming, or you can just keep eating it yourself as it’s really yummy! However it just depends on the size of your trifle bowl, the one I used is 19x25cm (3L). I had 12 people round and there was still plenty left. I do have a smaller sized on which is 14x17cm (1.2L) and I would just half the recipe but still make the same sized cake as it’s just too yummy to make a small one!

I wasn’t very impressed with the layering and the looks of it personally, I found my layers didn’t come out as defined as other trifles I had seen, which was a bit of a bummer but actually I was really appreciative with the lovely comments I received from everyone who ate it, they really liked it. Which is what matters really. I actually think it was due to the fact there was double cream, caramel sauce, ginger nut biscuits and custard (talk about fattening lol) so it has a lot of flavours that people love. The taste of the ginger cake is there but it does slightly get overshadowed with the other ingredients. I did give my ginger cake extra ginger flavour to make sure that it does taste more gingery.

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Gingerbread Trifle
Serves 15
A luxurious and creamy spiced Gingerbread Trifle with custard, cream and crunchy ginger nut biscuits
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Prep Time
25 min
Cook Time
45 min
Prep Time
25 min
Cook Time
45 min
For the Gingerbread Cake
  1. Saucepan ingredients
  2. 125g – butter (salted or unsalted doesn’t matter)
  3. 125g – light muscovado sugar
  4. 85g – golden syrup
  5. 85g – black treacle
  6. 200ml – milk
  7. 3 – pieces stem ginger (I used 21/2) finely chopped
  8. 1 tbsp – ginger syrup from the stem ginger jar
  9. Other ingredients
  10. 250g – self raising flour
  11. 1 tsp – bicarbonate of soda
  12. 11/2 tsp – ground ginger (I used 1tsp)
  13. 1 tsp – cinnamon
  14. 2 – eggs (lightly beat them – it didn’t specify what size but I used large that’s the only ones I had but I think medium would be fine.)
For the Caramel Sauce
  1. For the caramel
  2. 1/2 cup – double cream at room temperature (you just need to buy a small pot)
  3. 1 cup – sugar (I used normal granulated sugar)
  4. 60g – butter
  5. 1/4 cup – water
  6. 500g - Fresh custard (from the fridge)
  7. 600ml - Double Cream
  8. 8-10 - Gingernut biscuits (optional)
For the Gingerbread Cake
  1. Instructions
  2. 1. Preheat the oven to 160°C and grease and line a 2lb loaf tin.
  3. 2. Place all the saucepan ingredients in the saucepan: butter, sugar, syrup, treacle, stem ginger, ginger syrup and milk.
  4. 3. Place the saucepan over a gentle heat until the ingredients have combined, stirring occasionally.
  5. 4. Once the ingredients are all combined, remove the pan from the heat and allow to cool for 5 minutes, I opened a window and let it cool.
  6. 5. Sift the flour, bicarbonate of soda, ground ginger and cinnamon into a large bowl. It is important to use a large bowl as the mixture will swell when the wet ingredients are added.
  7. 6. Make a well in the centre of the flour and add the beaten eggs. Gradually begin to combine the eggs and flour then start to add the contents of the saucepan slowly, folding the flour in as you go.
  8. 7. Once the ingredients have are mixed together pour the cake batter into the prepared loaf tin. Don’t worry if there are a few small lumps in the mixture, but there shouldn’t be any large lumps remaining.
  9. 8. Bake for approximately 40-45 minutes until the cake is risen and a dark golden brown colour. Test to see if the cake is cooked by inserting a skewer into the centre and checking if it comes out clean.
  10. 9. Remove from the oven and prick all over with a skewer. Brush the top with a little more ginger syrup from the stem ginger jar or some golden syrup if you aren’t using the stem ginger. I used a bit of both as I’m greedy.
  11. 10. Leave to cool in the tin for 15 minutes then turn out onto a wire rack to cool completely.
For the caramel
  1. 1. In a non-stick pan add sugar and water, let it cook on medium heat until the color turns golden brown(try not to let it burn for a lighter caramel keep an eye on it). When the color changes swirl the pan so the caramel cook evenly.
  2. 2. Turn of heat. Add the butter and whisk until butter dissolves.
  3. 3. Add the cream while whisking, (careful, it will splash a bit) then add pinch of salt.
  4. 4. Let it cool
For the double cream
  1. 1. In a stand mixer whip the cream with (optional sugar and vanilla) until it's holding it's shape.
Preparing the Trifle
  1. 1. Please make sure that the cake and the caramel sauce is completely cool before starting.
  2. 2. Slice gingerbread into 10 equal thickness, then each slice into smaller slices. Line bottom of trifle bowl with smaller sliced gingerbread and trim to fit if needed. Then spoon custard over gingerbread, followed by caramel sauce, whipped cream and crushed ginger nut biscuits. Repeat process until it's finished. To finish off top with grated chocolate and crushed ginger biscuits.
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Mini Plain and Cappuccino Pavlova

All this time baking I have never made Pavlova. I know, crazy right!

Meringue, Pavlova and Roulade.

I didn’t know the difference until last week when my boss talked me through it. I just thought meringue was the same as pavlova but no its not, how wrong was I. Then roulade came in the mix and then I thought am I the only who is this naive about this? Well at least now I have been educated. When I make something new, I get quite excited I know it’s a bit sad but oh well it’s me! So in the end my intention was making the pavlova.

I have eaten pavlova a number of times and I like the gooey middle and the crisp outside, also the fact it’s lathered with cream and juicy fruits which makes it’s soooo much better of course.

I didn’t realise there was interesting history about pavlova (quote from wikipedia)

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream.

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years. In 2008, Helen Leach published The Pavlova Story: A Slice of New Zealand’s Culinary History, in which she argued that the earliest known recipe was published in New Zealand. Later research by Andrew Wood and Annabelle Utrecht suggested the dessert originated in the United States and was based on an earlier German dish.

The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.  

I found these mini pavlova recipe from Nigella but I also stumbled upon her cappuccino pavlovas and I thought I have to try them, like usual making more work for myself. These have to me made separately but I thought it will be worth it in the end.

I loved the elastic, gooey, marshmallow like texture I achieved when I made the mix it was amazing to see how liquid egg whites can be transformed into something so incredible.

After trying these both I actually preferred the cappuccino pavlovas. I love my coffee but I think by adding this element you couldn’t taste that ‘eggy’ taste which I don’t particularly like. When the cream and fruit are on the plain pavlovas it does disguise the taste but if you have it on it’s own or around the side then the taste comes through and it’s not a particularly nice taste! I was so impressed with these and how easy they are so I will definately make them again for dessert.

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Mini Plain Pavlova
Yields 6
Mini googey and crispy pavlova
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 - large egg whites
  2. pinch of salt
  3. 125g - caster sugar
  4. 1 tsp - cornflour
  5. 1 tsp - vanilla extract
  6. 1/2 tsp - white wine vinegar
Instructions
  1. 1. Preheat the oven to 180ºC.
  2. 2. In a stand mixer whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Then add in the sugar, spoonful after spoonful at a time whilst still beating, until you've the mixture is gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and mix until combine.
  3. 3. Using a pint glass draw 6 circles on each of the parchment* sheets.
  4. 4. I piped the meringue onto circles but you want to make the meringue slightly higher at the rims, use the back of the spoon to make an indentation in the centre so it holds the cream and fruit later.
  5. 5. Put into the oven, turn it down to 150ºC and bake for 25 minutes. Turn the oven off and leave them in the oven to cool.
  6. 6. When you want to assemble them, pipe or dollop cream into the indentation and add fruit and juice around the edge.
Notes
  1. *To keep parchment paper in place dollop a bit of the pavlova mix on the tray.
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Mini Cappuccino Pavlova
Yields 6
Delicious mini coffee pavlova
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 - large egg whites
  2. pinch of salt
  3. 125g - caster sugar
  4. 2 tsp - espresso coffee
  5. 1 tsp - cornflour
  6. 1 tsp - vanilla extract
  7. 1/2 tsp - white wine vinegar
Instructions
  1. 1. Preheat the oven to 180ºC.
  2. 2. In a stand mixer whisk the egg whites with the salt until they're holding firm peaks but are not stiff. In a small bowl mix together the coffee and sugar, then add in the sugar/coffee mix, spoonful after spoonful at a time whilst still beating, until you've the mixture is gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and mix until combine.
  3. 3. Using a pint glass draw 6 circles on each of the parchment* sheets.
  4. 4. I piped the meringue onto circles but you want to make the meringue slightly higher at the rims, use the back of the spoon to make an indentation in the centre so it holds the cream later.
  5. 5. Put into the oven, turn it down to 150ºC and bake for 25 minutes. Turn the oven off and leave them in the oven to cool.
  6. 6. When you want to assemble them, pipe or dollop cream into the indentation and dust with cocoa powder.
Notes
  1. *To keep parchment paper in place dollop a bit of the pavlova mix on the tray.
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Salted Caramel Cheesecake

salted caramel cheesecake

I wanted to make this for my cousin who’s house I was staying at.

A long while ago, my cheeky cousin as my sister in law would describe him, asked me one day to make a salted caramel cheesecake and he did get a telling off!!! What she didn’t realise was that it’s so much easier for me to bake something that someone wants to eat rather then thinking what shall I make? Anyway remembering that day I just knew what I wanted to bake which was great, I thought. 

When I envisioned this salted caramel cheesecake, I wanted it to include a caramel sauce within the cheesecake as well as being on top. So, was this recipe easy to find, NO not particularly. Most of the salted caramel cheesecakes are based around a vanilla based cheesecake with salted caramel sauce on top. 

Butttt……..luckily I found one, and even better it was very simple to make! wohooo result.

I was however very heartbroken with this cheesecake, as I had issues, very big issues I might add. The issue was in taking the cheesecake out from the tin. The base came apart and broke! I was so disheartened and it really looked like a patch job. Luckily my cousin was fine with it but I wasn’t. I usually don’t use these huge tins as I prefer small individual tins, so this has put me off from making cheesecakes in these huge springform tin now! I do think there are slight adjustments I need to make to make this exceptional and it was just lacking that oomph! Next time I would add a lot more caramel sauce on the top and a bit more salt as that didn’t come through. Also I would add some caramel sauc on the base of the cheesecake too. Apart from that the cheesecake was super simple to make.

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Salted Caramel Cheesecake
Salted caramel gooey cheesecake
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Prep Time
25 min
Cook Time
1 hr 15 min
Prep Time
25 min
Cook Time
1 hr 15 min
For the base
  1. 225g - digestive biscuits
  2. 110g - unsalted butter
For the cheesecake
  1. 560g - Cream cheese, softened
  2. 300ml - Creme Fraiche
  3. 1 cup - packed light brown sugar
  4. 1/4 cup - salted caramel sauce
  5. 1 tsp - vanilla extract
  6. 4 - large eggs, room temperature
For the base
  1. 1. Start by lining and greasing a 10" spring form pan or mini spring form tin.
  2. 2. In a food processor or zip lock bag grind/bash the biscuits until they form crumbs. Place in the fridge to set.
  3. 3. Preheat oven to 160°C. Wrap foil tightly around pan to form a barrier against water. Foil should come as high up pan as possible all the way around.
  4. For the cheesecake.
  5. 1. In a stand mixer add the brown sugar and blend until clumps are removed, add the caramel and mix again until smooth. Add the cream cheese and sour cream until combine then mix in vanilla. Add eggs, one at a time – on low – blending gently after each addition, don’t over mix.
  6. 2. Pour into prepared crust and place into a large roasting pan.
  7. 3. Pour boiling water carefully outside pan, creating a hot water bath. Make sure the water level is below the top of the foil.
  8. 4. Bake for 70 – 80 minutes, checking frequently. Cheesecake is done when outside stops jiggling*
  9. 5. Leave to cool in the fridge preferably overnight.
  10. 6. Top with additional salted caramel sauce.
Notes
  1. *For best results leave the cheesecake to cool in the oven.
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Spiced Pumpkin Cheesecake with Spiced Cream

pumpkin cheesecake9

Autumn is fully upon us.

When I think of Autumn I think of colours, warmth and spice. I love walking through crunchy leaves that have fallen from trees with their vast array of orange, red and yellow colours. Autumn also makes me think of spice and warmth as the nights starts to get chilly all I can think of having is some hot comforting soup. 

Pumpkin is a very autumnal vegetable and when autumn arrives I always attempt to make something sweet with pumpkin. I have previously made pumpkin scones and pumpkin strudel with molten chocolate, both were so delicious. I always have been interested in pumpkin pie, I did make one when I was younger but it didn’t turn out well :s. maybe one day I will aim to make another.

When I make pumpkin recipes I do prefer that the pumpkin doesn’t taste so raw, I like the pumpkin to be sweet but not too sweet just sweet enough to take the taste of pumpkin away. I also like there to be enough spice. 

I really enjoyed these cheesecakes they were full of spice (I added a lot more), the texture was soft and moist and were generally yummy!

The only downside I would say was I just had enough mixture to make 12 mini cheesecakes, I prefer there to be a bit more mixture so they are taller. When I make these again I will have to adjust the cheesecake mixture so I can get a lot more mixture from it. 

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Spiced Pumpkin Cheesecake
Yields 12
Mini spiced pumpkin cheesecakes, delicious and smooth
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Prep Time
30 min
Cook Time
12 min
Prep Time
30 min
Cook Time
12 min
For the crust
  1. 12 - Oreo cookies (whole)
  2. 1/2 tbsp - caster sugar
  3. 30g - unsalted butter, melted
For the cheesecake
  1. 280g tub - Philadelphia cream cheese, softened
  2. 3/4 cup - brown sugar packed
  3. 1/2 cup - pumpkin puree
  4. 1 large egg - room temperature
  5. 1 tbsp - Greek yogurt or sour cream
  6. 1 tsp - pure vanilla extract
  7. 2 tsp - pumpkin pie spice
For the spiced whipped cream
  1. 300ml - double cream
  2. 3 tbsp - icing sugar
  3. 2 tsp - pumpkin spice
Instructions
  1. 1. Preheat the oven to 175°C and tin and grease a mini tin.
For the base
  1. 1. Process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 5 minutes. Set on a cooling rack while the filling is prepared.
Prepare the cheesecake filling
  1. 1. Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the brown sugar, pumpkin, Greek yogurt or sour cream, egg, vanilla, pumpkin spice, and beat until smooth and well combined, don't over mix.
  2. 2. Divide the filling evenly between the 12 cavities. Bake on the middle rack of the oven for about 12-15 minutes or until set but just a bit wobbly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably. Cool completely in the refrigerator for a minimum of 2 hours or overnight.
Prepare the whipped cream
  1. 1. In the stand mixer whip the cream, sugar and spice until it forms stiff peaks. Decorate to your liking and dust with extra spice.
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Eggless Black Forest Tart

It’s been a year since I last made something for my brother’s birthday and this year I asked him what he wanted for his birthday treat. Last year I made Black Forest Cheesecake, which he absolutely loved and I made again. This year he asked for a Black Forest Tart, I personally think he needs to try something else but oh well, up to him!

As it’s still shravan mayian, I had to make this totally eggless, looking for the right eggless short crust recipe was quite hard as they are mainly made with egg to give it that rich pastry. I am not the best at making pastry so I wasn’t keen on making this and hoped it worked out. I did have a backup plan though and thought of making a cheesecake base if all fails, but luckily it worked! I was surprised. It still didn’t go that according to plan as the case did shrink slightly at the edge but it’s better then my previous attempts and also I didn’t find any difference in the pastry without the egg, I was a happy bunny.

This tart is very very rich and me being a sweet tooth even I found it quite rich so a little slice does go a long way! I also would add kirsch, I really thought I had a bottle at home but I didn’t :( and I think by adding this is would give it that extra element.

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Eggless Black Forest Tart
Rich chocolate cherry and cream tart
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Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
For the sweet pastry
  1. 2 cups - plain flour
  2. 1/4 cup - caster sugar
  3. Generous pinch sea salt
  4. 113g - unsalted butter, cold, cut into 1/4-inch cubes
  5. About 11/2 tbsp ice-cold water, or just enough to hold the pastry together
For the chocolate filling
  1. 300g - dark chocolate
  2. 200g - cream
  3. 1 tbsp - honey
  4. 2 tbsp - kirsch (optional)
Cherry filling
  1. 1/8 cup - caster sugar
  2. 1 tbsp - lemon juice
  3. 1 Jar - Cherries
  4. 1 tsp - cornflour
Whipping Cream (optional)
  1. 50ml - double cream
  2. caster sugar to taste
  3. 1 tsp - vanilla extract
For the sweet pastry
  1. 1. In a bowl, place the flour, butter, sugar and salt, using a knife cut the butter into the flour until it resembles bread crumbs (you may need to use your fingers as well).
  2. 2. Once it resembles breadcrumbs add the water and knead until it holds together.
  3. 3. Put the dough in a large piece of cling fling, wrap and place in the fridge for 30mins.
  4. 4. Preheat the oven at 200°C. Line and grease your tart tin, whatever size you prefer.
  5. 5. Roll out the dough thinly about as thin as a £1 and make sure it's 5cm larger then the tin. There should be an overlap of pastry around the case. When placing the pastry and press into the ridges softly, if it breaks don't worry just patch it up with more pastry.
  6. 6. Using a fork prick the base then add a sheet of baking paper and scatter over baking beans. Then bake for 30-40mins until it's a golden and cooked through.
For the chocolate filling
  1. 1. Break the chocolate into pieces in a bowl and place over a double boiler. Heat the chocolate in the the top of a double boiler.
  2. 2. In another pot bring the honey and cream to the boil and then immediately remove from the heat.
  3. 3. Add half the cream mixture into the melted chocolate and mix. Then add the rest of the cream mixture.
  4. 4. Leave to cool at one side.
For the cherry layer
  1. 1. In the saucepan combine the cherries (and any remaining juice), sugar and salt over medium heat and cook, stirring occasionally, until it reaches a boil, about 5 to 10 minutes. In a small bowl, whisk together the reserved cherry juice and cornflour, and add it to the cherry mixture. Stir constantly until thickened, about 1 minute. Remove from the heat and stir in the lemon juice. Allow the mixture to cool to room temperature.
The whipped cream
  1. With a mixer at medium speed, beat the double cream, icing sugar and vanilla extract until until it forms stiff peaks.
Decorating
  1. 1. When the tart base is completely cool and the cherry filling is cool. Spread the cherries mixture across the tart base. Then spread the chocolate over the tart, let the tart set in the fridge. Once the chocolate is set. If you are using whipped cream pipe the cream over the tart and grate some chocolate.
Notes
  1. For the pastry I adapted this http://leitesculinaria.com/77947/recipes-sweet-pastry-dough.html
  2. For the chocolate filling I adapted this http://www.shadesofcinnamon.com/the-best-decadent-chocolate-tarts/
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Guinness Chocolate Truffles

Guinness truffles5

So my second attempt with the left over Guinness were these Guinness truffles. These were quite simple to make but very messy when rolling out the truffles into a ball. My truffles are more rustic like then balls like lol, oh well I think they look like truffles.

I didn’t find the taste of the Guinness came through strongly and I did add a slight bit more to the mixture. There is more of a full of chocolate taste then Guinness taste. 

These truffles are a nice treat to finish off a lovely meal, they are rich, tasty and indulgent.

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Guinness Chocolate Truffles
Yields 20
Guinness indulgent chocolate truffles
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 100ml - Double cream
  2. 25ml - Guinness
  3. 250g - dark chocolate, broken into small chunks
Instructions
  1. 1. Put the cream and Guinness in a saucepan and bring to the boil then add the chocolate. Reduce the heat and allow to simmer until the chocolate has fully melted. Make sure you stir the mixture regularly.
  2. 2. Leave the chocolate mixture to one side until it is cool to the touch and starting to solidify, but not set (if it doesn't set place in the fridge for a while). Take generous teaspoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or whatever you prefer. This part is really messy and your hands will be covered in chocolate.
  3. 3. Set in the fridge for 2 - 3 hours.
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The ultimate Guinness brownies for Father’s Day

For Father’s Day this year, I wanted to make a little something special this year, I made my dad these luxurious, rich dark Guinness Chocolate brownies and he absolutely loved them. I usually make the Hummingbird brownie recipe and he usually loves that but he liked these more. Well not as much as my mum who just kept of eating them!!! lol 

I actually adjusted the original recipe as and added a bit of brown sugar and coffee just to change the texture and taste. I think by adding the brown sugar, it added to the extra googeyness!

For those of you that wanted to make Father’s Day a little magical, by making these brownies you would get a very happy daddy :).

Love you Dad, your the best!

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The ultimate Guinness brownies for Father's Day
Yields 9
Rich and deep Guinness brownies
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Prep Time
25 min
Cook Time
35 min
Prep Time
25 min
Cook Time
35 min
Ingredients
  1. 250ml - Guinness
  2. 200g - dark chocolate into small cubes
  3. 100g - milk chocolate into small cubes
  4. 200g - unsalted butter into small cubes
  5. 200g - sugar
  6. 100g - soft brown sugar
  7. 3 - eggs
  8. 2 tbsp - cocoa powder then add up to 150g plain flour
  9. 1 tsp - vanilla extract
  10. 1 tsp - espresso coffee
  11. a pinch of salt
Instructions
  1. 1. Grease and line a 8" square tin or anything similar to that size.
  2. 2. In a small pan pour the Guinness and place the dark chocolate and butter in glass bowl on top actually as a bain marie clever! Let this melt down on a low/medium heat (not high as the Guinness will burn), this took a very long time and I was getting a bit fed up! but be patient. When you think it's half way there preheat the oven to 175°C.
  3. 3. In another bowl beat together your eggs and sugar with the pinch of salt until well combined. Gradually add the flour, a quarter at a time, and beat it all in before adding the next batch.
  4. 4. When the chocolate and butter are melted and combined, slowly add the chocolate a bit at a time as you don't want your eggs to scramble.
  5. 5. Add the coffee into the Guinness reduction and stir. The Guinness needs to be reduced to 125ml, add this into the brownie mixture and stir until combined.
  6. 6. Pour into your tin, then break up your milk chocolate and put it into the brownie bake for 35 minutes.
  7. 7. Allow to completely cool before slicing if you aren't resisted to cut them up whilst warm! They can be either cut in 9 to 24 pieces depending on how big of a slice you want it.
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Ferrero Rocher Cheesecake

I was craving cheesecake and ferroer roche chocolate, so you guessed it, I made a Ferroer Roche cheesecake!

I scowered the internet in pursuit of finding my envisioned recipe but most of them weren’t all chocolate, they were a vanilla cheesecake with ferrero bits inside, noooooo my dream ferroer cheesecake wasn’t pictured like that. I thought, why don’t  use my recipe for my black forest cheesecake (which I have made a few times and is a success) and omit the topping and add some crushed ferroers in the mix, what a brilliant idea, if I do say so myself! As this was an experiment I didn’t mind if it didn’t work out, but luckily it did work out. The only thing I would change is increase the amount of crushed Ferreros or I could add some hazelnuts in, instead. I felt it lacked that extra bite and texture I was after. 

This is good for those who are lovers of chocolate, it’s quite rich for some but I could eat it in one sitting.

Well, at least my family and one of my friends really enjoyed it and that’s the main thing!

I would make it again but next time I will adjust the recipe slightly to make it that extra bit special.

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Ferrero Roche Cheesecake
Yields 9
Indulgent Ferrero Roche Cheesecake
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
Ingredients
  1. For the base
  2. 8 - Oreo cookies (whole)
  3. 1/2 tbsp - caster sugar
  4. 40g - unsalted butter, melted
  5. For the Cheesecake
  6. 2/1/2 ounces - chocolate, finely chopped
  7. 230g - cream cheese, at room temperature
  8. 73g - caster sugar
  9. 1/4 cup - cocoa powder
  10. 1 - egg at room temperature (I used medium)
  11. 4 - crushed Ferrero Roches
For the decoration
  1. Nutella
  2. Ferrero Roches
  3. Some chopped Hazelnuts
Instructions
  1. 1. Preheat oven to 175°C. Butter a 9-inch round springform pan or a mini Victoria sponge tin set aside.
  2. 2. Place the chocolate in a ban marie to melt and stir occasionally once melted, leave to cool.
  3. 3. Whilst that is melting, make the base. Either process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
  4. 4. Place the cream cheese, sugar and cocoa powder in a stand mixer bowl beat together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and crushed ferrero roches beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
  5. 5. Bake until the center just barely wiggles when moved and the top looks dry, about 15-20 minutes. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
For decoration
  1. Place a thick layer of Nutella on top of the cheesecake and add some chopped hazelnuts and the top off with a Ferrero Roche.
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