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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Vegan Spiced Plum Cake

I was really excited about this cake, the photos looked so appetising. I don’t make much plum cakes and I just really liked the sound of plums in a cake, also the addition of almond flour was another plus point for me I thought it would be a bit like a bakewell in a way but with plums. I added some spice to the cake to give it an extra kick as the plums made it sound autumnal although it was still August but you know British weather!  

The original cake looked so amazing but my cake was more like a upside down plum cake and I followed the recipe to the T. As most bakers know, to stop any fruit from sinking they have to be covered in flour which I did but still they sank :(, I should have served it the other way do it didn’t look like an upside down cake!

The flavour of the cake was ok too, even though I added all the spice! the texture wasn’t too bad but some part of the cake were too wet but that was from the plums. I did actually really love the look of this cake all those different shades of red and orangey tones and how it really reminded me of autumn leaves. The cake itself wasn’t too bad, maybe next time I will forgo the plums and add chocolate!

 

Vegan Spiced Plum Cake
Vegan spiced plum cake with cinnamon, mixed spice and ginger
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Ingredients
  1. WET INGREDIENTS
  2. 240ml- full fat coconut milk
  3. 4tbsp - freshly squeezed lemon juice
  4. 60ml - melted mild coconut oil (or other mild tasting oil)
  5. 125g + 2 tbsp - caster sugar
Dry
  1. 220g - all purpose white flour
  2. 80g - ground almonds
  3. 1tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1tsp - mixed spice
  6. 1tsp - cinnamon
  7. 1/2tsp - ginger
Instructions
  1. 1. Preheat the oven to 175° C and grease and line an 8" baking tin.
  2. 2. In a medium bowl mix all the wet ingredients.
  3. 3. Sieve all the dry ingredient over the wet ingredients bowl and gently fold all the dry ingredients to wet until all combined, don't over mix.
  4. 4. Transfer the mix to the baking tin.
  5. 5. Decorate with plum segments or plum halves if your plums are little. To prevent plums from sinking to the bottom, dip the side of the plum that will rest directly on the batter in a little bit of all purpose flour first before arranging on top of the cake.
  6. 6. Bake for about 55-60 minutes, until a toothpick comes out clean and the top is nicely browned.
  7. 7. Leave to cool, remove from the tin, sprinkle the top of the cake with a little bit of icing sugar and perhaps a dusting of ground cinnamon too, if you like.
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Vegan Lemon Curd Cake

I was amazed when I saw this recipe, ‘vegan lemon curd’ but then I thought about it most probably uses cornflour as the thickening agent and I was right, yay . I do eat eggs but I’m not a fan of eggs sometimes, when you can taste an eggy taste, you probably thinking well yeh, when you eat eggs you are going to taste eggs duh! but it’s that strong egg taste or overpowering egg taste I’m really not keen on. Anyway most curds are made using eggs and I think it’s made with the egg yolk which are the richer more stronger in taste, part of an egg and this is the part which is over powering. To avoid this taste I generally buy the cheapest lemon curd as they use egg powder instead of real eggs. 

My mum and her love for lemons . This was made for her birthday as per usual anything lemon and she’s my best friend. I do like lemons in cakes too, I do think the amount of lemon cakes I’ve eaten has made me like lemons a lot more. This cake had to be all eggless due to religious reasons and this recipe just came at the right time. I have made a few eggless victoria sponges and most haven’t really impressed me. They have either been too dry, too dense or too flat one problem or another. I think making eggless or vegan cakes are quite tricky to get right. I think this cake impressed me and my family, with the help of the lemon curd and the frosting this was a winner in taste and texture . This cake used golden syrup and boy could you smell that whilst it was baking in the oven it was soooo yummy and it brought me back to when I loved eating porridge with golden syrup but you know I am cutting down, as is everyone so replacing it with honey now! but it’s ok I got used to it.

You should definitely try this cake as its scrumptious, if you love lemons and more lemon with a hint of creaminess you would love this cake… yum yum yummy.

Please note that the lemon curd is usually made a day in advance so keep that in mind when making this cake. 

 

Vegan Lemon Curd Cake
A vegan sticky, syrupy cake lemon cake
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Cook Time
30 min
Cook Time
30 min
Lemon Curd
  1. 1 lemon - finely grated zest
  2. 11/2 tbsp - cornflour
  3. 2 - juice of 2 large lemons (about 100ml)
  4. 50ml - water
  5. pinch salt
  6. 100g - granulated sugar
  7. 2 tbsp - almond milk unsweetened
  8. 2 tbsp - vegan spread (such as Vitalite or Flora freedom)
Vegan Lemon Cakes
  1. 300ml - almond milk unsweetened
  2. 1 tbsp - lemon juice
  3. 150g - vegan spread
  4. 3 tbsp - golden syrup
  5. 275g - self-raising flour
  6. 45g - cornflour
  7. 1tsp - bicarbonate of soda
  8. 175g - caster sugar
  9. 3 - finely grated zest of 3 large lemons
Lemon Buttercream
  1. 150g - vegan spread
  2. 225g - icing sugar sifted
For 7" Cake
Vegan Lemon Cakes
  1. 400ml - almond milk unsweetened
  2. 11/3 tbsp - lemon juice
  3. 200g - vegan spread
  4. 4 tbsp - golden syrup
  5. 375g - self-raising flour
  6. 60g - cornflour
  7. 11/3tsp - bicarbonate of soda
  8. 238g - caster sugar
  9. 3 - finely grated zest of 3 large lemons
Lemon Buttercream
  1. 200g - vegan spread
  2. 305g - icing sugar sifted
Lemon Curd
  1. 1. Make the lemon curd at least the day before you assemble the cake. Place the lemon zest (if using) and cornflour into a small pan. Gradually whisk in the lemon juice then whisk in the water, salt and sugar.
  2. 2. Stir over a medium heat until the sugar has dissolved then continue to cook, whisking constantly, until it comes up to a gentle simmer and becomes very thick; cook for a further minute.
  3. Whisk in the almond milk and vegan spread and continue to stir over a low heat until melted and smooth then remove from the heat. If you like you can pass the curd through a fine mesh sieve to remove the lemon zest (I leave it in). Transfer to a bowl or jar, cover and place in the fridge overnight. It will thicken as it cools and will keep in the fridge for about 3 weeks.
Vegan Lemon Cakes
  1. 1. Preheat the oven to 175°C. Grease and line three 6" or 7" round tins.
  2. 2. In a small bowl stir the lemon juice into the almond milk and set aside to curdle.
  3. 3. In a saucepan add the vegan spread and the golden syrup and heat until the spread has melted, set aside to cool slightly.
  4. 4. In a large bowl, sift the flour, cornflour and bicarbonate of soda and stir in the sugar and lemon zest. Whisk in the milk mixture then the melted spread and until smooth.
  5. 5. Divide the mixture evenly between the three tins and bake for about 25 minutes, 30 mins for 7" until golden, pulling away from the sides of the tin and a skewer inserted into the centre comes out clean.
  6. 6. Leave to cool completely.
Vegan Lemon Buttercream
  1. 1. Place the vegan spread in a bowl and gradually stir in the icing sugar, whisk until smooth.
Decoration
  1. 1. Place one cake on a serving plate and spread third of the buttercream then spread over a generous layer of lemon curd. Repeat with the other two layers.
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Tiffin

When I think of tiffins, I just think of these sweet treats in a rusty old biscuit tin all wrapped up in baking paper. It has a very nostalgic feel to them and something that you would have sitting waiting for you at you grans house.

I really like tiffins as they have a bit of everything in them (which is great for a fatty like me!) they have so much different textures which makes your taste buds go crazzzzyyyyyy. The other thing about tiffins which make them great is the that you can adjust it and add what you want to to make the suit your taste. Actually there is more plus points, they are no bake, quick and easy to make too. These could possibly be made vegan as well which is great for the vegans out there.

These are delicious, this recipe worked well and everything stayed intact.

 

Tiffin
Yields 12
Delicious crunchy, chocolatey, crispy, fruity and nutty bar
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 145g - unsalted butter
  2. 60g - Golden syrup
  3. 25g - Caster sugar
  4. 10g - Cocoa powder
  5. 225g - Milk chocolate
  6. 50g - Cornflakes
  7. 225g - Hobnobs/oat biscuits
  8. 70g - Cranberries
  9. 50g - Salted peanuts
  10. 50g - Desiccated coconut
  11. 200g - Milk chocolate
Instructions
  1. 1. Line 8" square/rounf cake tin with baking paper.
  2. 2. In a saucepan melt the butter, golden syrup, caster sugar, and cocoa powder together in a large saucepan over a gentle heat.
  3. 3. While they’re melting, roughly crush your biscuits (either by putting them in a sandwich bag and bashing them, or blitzing them in the food processor) until you have a mixture of fine crumbs and some fairly big chunks.
  4. 4. When you the butter mixture has melted to a glossy dark liquid and the sugar has dissolved, take the pan off the heat. Then add all the rest of the ingredients in, the crushed biscuits, cornflakes, cranberries, salted peanuts, and coconut. Make sure everything is well combined.
  5. 5. Place all the mixture into your prepared cake tin and press it down in an even layer. Pop the tin in the fridge to chill while you melt the chocolate. Melt your chocolate either in the microwave on low heat or in a glass bowl over gently simmering water. Pour melted chocolate over the cooling base and give it all a shake so the chocolate is even, then put the whole thing back in the fridge to set for around 1 hour, or until the chocolate is firm.
  6. 6. Cut, serve, try to resist eating whole thing at once by yourself.
Notes
  1. You can add or change any of the ingredients.
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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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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 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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Ginger, spice and all things nice apple eggless cupcakes

apple eggless10

I’m constantly on a journey to try and find that perfect recipe for eggless cake, if you don’t know, these cakes are difficult to get right as they don’t contain the protein to give the cake the moistness it needs and I want to make these cakes without using egg replacer. One of the most recent ones I have made was the Eggless Guinness cake, I really liked this one, it was quite rich, moist but dense but and most importantly the flavour was yummy. 

I came across this recipe and thought ohhhh lovely, what a nice autumnal recipe. I love the taste of ginger in cakes and one of my favourite shop brought cake is Jamaican ginger cake. I decided to add a grated apple for extra moisture and texture. The cupcakes however didn’t taste of apple that much as the taste of ginger and spice taste was taking over.

I did loveeeee the taste the cakes but as for moistness and cake texture goes it didn’t quite live up to it, which was a shame! Oh well back on to my quest.

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Ginger, spice and all things nice apple eggless cupcakes
Yields 24
A ginger spiced apple cupcake
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
For the cupcakes
  1. 100g - butter
  2. 2 tbsp - honey
  3. 1 tbsp - molasses
  4. 1 tsp - vanilla extract
  5. 1/4 juice - lemon
  6. 300ml - boiling water
  7. 325g - self raising flour
  8. 50g - caster sugar
  9. 50g - brown sugar
  10. 1 tsp - bicarbonate of soda
  11. grated zest of - 1 lemon
  12. 2 - preserved ginger, chopped
  13. 2 tsp - ground ginger
  14. 1/2 tsp - mixed spice
  15. 1 tsp - cinnamon
  16. 1 grated - small apple
Icing
  1. 150g full fat cream cheese
  2. 20g - unsalted softened butter
  3. 1 small tub - double cream
  4. 2 tbsp - honey (to taste)
  5. icing sugar - (to taste)
  6. 1 tsp - vanilla extract
  7. chopped crystallised ginger
Instructions
  1. 1. Line a cupcake tin with liners and preheat the oven to 175°C.
  2. 2. In a saucepan put the butter, honey, sugars, molasses, lemon juice and vanilla extract in a heatproof bowl and stir until the butter has melted.
  3. 3. Meanwhile in a separate bowl mix together the flour, sugar, bicarbonate of soda & lemon zest, grated apple, chopped crystallised ginger.
  4. 4. Once the butter has melted, add the wet ingredients into the dry, and mix until well combined.
  5. 5. Place the batter in the cases and fill to the top and bake for 15 minutes until it's cooked.
For the icing
  1. 1. With a stand mixer or hand mixer mix the double cream until just whipped don't over whip.
  2. 2. Place the cream into a bowl.
  3. 3. In the same bowl add the butter and blend until smooth, add icing sugar if needed blend until smooth then add the cream cheese blend for a minute. Add the whipped cream and mix until combined.
  4. 4. Decorate the cooled cupcake and place the chopped ginger.
Notes
  1. I added the grated apple, brown sugar and molasses but these are optional and not in the original recipe.
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Eggless Beetroot Cake

Eggless beetroot6

I watched Eat well for less on BBC and was quite shocked over the parents of the family both with medical background but their attitude towards their food was appalling! They munched through 67 packets of crisps and with their children being younger then 12 it was shocking to see. Anyway apart from that shock, they had made this gorgeous eggless beetroot cake and as it was the last weekend of shravan mayian it was a excuse to make it.

The vegetable cakes are really in fashion again, I did make an egg version of beetroot cake a while ago this didn’t turn out as I expected as my dad brought me a white/pink version of beetroot loll, I never knew it exsitsted. I need to make it again with the normal bright pink variety.

I did found this cake slightly dense and not as moist as I thought it would be, but it tasted nice and the chocolate topping did top it off.

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Eggless Beetroot Cake
An eggless beetroot cake
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Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
Ingredients
  1. 100ml - oil
  2. 175g - (drained weight) vacuum-packed beetroot (not in vinegar)
  3. 175g - dark soft brown sugar
  4. 200g - self-raising flour
  5. 1 tbsp - baking powder
  6. 50g - cocoa powder
  7. 200g - 0% fat natural yogurt
  8. 2 tsp - vanilla extract
  9. Pinch of salt
For the icing
  1. 50g - dark chocolate
  2. 25g - unsalted butter
  3. 1/2 tbsp - golden syrup
For the cake
  1. 1. Preheat oven to 180°C. Line and grease a 20cm cake tin.
  2. 2. Tip the beetroot into a food processor and whizz to a purée.
  3. 3. Add the remaining ingredients, along with salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
  4. 4. Leave on a cooling rack to cool. Leave to cool completely.
For the icing
  1. Place the icing in a saucepan and melt until combined, whisk until smooth. Then decorate the cake.
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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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Eggless Guinness Cake

Well I said I was going to stop making Guinness recipes, but I swear this will be the last one for a while (well lets just see) I know, I did get slightly addicted. I wanted to experiment with this particular cake and make an eggless version for shravan mahina as I really liked the Guinness Cupcakes I made they were moist and yummy. 

This cake, was an experiment, I used the same recipe as the cupcakes but adjusted them and omitted the egg. I think it worked well, it wasn’t the same moisture as the cupcakes, they were more dense and heavier but it was fine for me. 

Eggless Guinness CakeEggless Guinness Cake2 Eggless Guinness Cake3 Eggless Guinness Cake4 Eggless Guinness Cake5 Eggless Guinness Cake6 Eggless Guinness Cake7 Eggless Guinness Cake8 Eggless Guinness Cake9

Eggless Guinness Cake
Serves 10
An delicious tasting eggless Guinness cake
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Prep Time
20 min
Prep Time
20 min
For the cake
  1. 440ml - Guinness
  2. 250g - unsalted butter softened
  3. 80g - Cocoa Powder
  4. 375g - Caster Sugar
  5. 1 tbsp - Cider Vinegar
  6. 1 tsp - Vanilla Extract
  7. 200ml - Sour Cream
  8. 290g - Plain Flour
  9. 2 tsp - Bicarbonate of Soda
  10. 1/2 tsp - Baking Powder
Icing
  1. 280g - Cream cheese
  2. 50g - unsalted butter
  3. 200g - icing sugar
Instructions
  1. 1. Line and grease a 9" springform tin and preheat the oven to 175°C.
  2. 2. In a saucepan add the Guinness and butter on a low flame, cook until the butter is completely melted. Take the pan off the heat then add the cocoa powder and sugar whisk and let it cool slightly then add the vanilla and sour cream and mix.
  3. 3. Transfer the Guinness mixture in a stand mixer then add the flour, baking powder and soda and cider vinegar mix until everything is smooth and well combined. It will be a very wet mix but will bake fine.
  4. 4. Fill the cake tin and bake for 1 hour, maybe over or until a cake tester comes out clean, then place on a cool rack to cool.
  5. 5. To make the frosting beat the butter and icing sugar together in a stand mixer until you have a fine crumb mixture. Add the cream cheese and beat on a high speed for 2-3 minutes. Once the cake are completely cool, decorate the cake and then finely dust with cocoa powder.
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