Chocolate

Sea Salt and Caramelised Almond Brownies (Vegan/GF)

Chocolate

Eggs and flour have been hard to come by since the UK entered the lockdown zone, so I’ve been working on a few bakes free from both. I thought brownies would be a good place to start and after a few variations, I decided that this caramelised almond version was far superior to any others I’d tried (and actually one of the best brownies I’ve made, regardless of ingredients). If you don’t like almonds this will be a bit of a non-starter as I’ve used almond butter in place of dairy, ground almonds in place of flour and flaked caramelised almonds as a crispy, almost florentine-esque topping, otherwise please do try; they’re moist (sorry) and incredibly moreish.

Ingredients (makes 12-16 brownies in a roughly 9×9 inch tin)

Caramelised almonds (you can omit these if you like, although I think the texture contrast and salt/nutty flavour is delicious!)

  • 75g flaked almonds (or any other nuts you like)
  • 75g caster sugar
  • generous pinch sea salt

Brownie batter

  • 3tbsp ground flaxseed
  • 250g dark chocolate
  • 170g almond butter (or your favourite nut butter, or tahini)
  • 50g vegan margarine/butter
  • 120ml aquafaba (the water from a can of chickpeas)
  • 100g light brown soft sugar
  • 75g caster sugar
  • 100g ground almonds (or blitz up 100g oats into a flour)
  • generous pinch sea salt
  • An additional 100g dark chocolate, roughly chopped (optional- I like adding chocolate chunks to brownies as I don’t understand the concept of too much chocolate, but you can leave this out if you’d rather)

Method

  1. Preheat the oven to 170c. Grease and line a 9×9 brownie tin.
  2. Start by making the almond brittle. To do this place a piece of baking paper on a heatproof work top or baking tray. Put the sugar in a small saucepan and allow it to melt, swirling the pan occasionally until the sugar has completely dissolved. Once the caramel reaches a golden colour, stir through the flaked almonds and salt, then tip onto the paper and spread out into as thin a layer as you can. Leave to set hard while you make the batter.
  3. Put the flaxseed in a small bowl with 5tbsp water. Stir and set aside. Put the chocolate, almond butter and vegan butter in a heatproof bowl and set over a pan of gently simmering water (don’t let the base of the bowl touch the water). Let the ingredients melt together, stirring occasionally.
  4. Meanwhile, place the aquafaba in the bowl of a stand mixer with whisk attachment (or use an electric whisk and large mixing bowl). Whisk the aquafaba until stiff peaks form (about 10-15 minutes). By this point the chocolate mix will be glossy and smooth- set aside to cool.
  5. Now add the sugars and flax mix to the aquafaba and whisk to create a glossier texture (about 2-3 minutes). Scrape the cooled chocolate mixture into the aquafaba and briefly whisk again until it’s combined, then fold the ground almonds and salt in with a large metal spoon.
  6. Spoon half the batter into the prepared tin then scatter over half of the roughly chopped chocolate (if using). Now add the remaining batter and level off. Break up the almond brittle into uneven pieces and scatter all over the top of the brownie along with the remaining chocolate. Bake for 35-40 minutes (longer than a regular brownie) or until there is just a slight wobble left in the middle. Once baked, leave to cool completely in the tin before slicing up and serving.

 

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Chocolate Fudge Cake (Vegan)

Chocolate

Although I enjoy experimenting with different flavour combinations and ingredients, a wedge of proper classic chocolate fudge cake is always a winner. With that in mind and in the spirit of hashtag Veganuary I thought I should probably develop a plant based alternative. The resulting cake is made up of moist well risen sponges (with espresso and salt used to bring out the chocolate flavour), salted bitter chocolate ganache and sweet cocoa buttercream. I defy anyone to do anything but ask for another slice.

Ingredients

  • 120ml aquafaba (the starchy water from a can of chickpeas- one 400g tin supplies around 120ml)
  • 375g plain flour
  • 275g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt, plus extra for the top
  • 40g ground flaxseed mixed with 60ml water
  • 325ml oat milk
  • 175ml vegetable oil
  • 3 heaped tsp instant coffee dissolved into 300ml boiled water
  • 100g dark chocolate, melted and cooled

For the ganache

  • 200g dark chocolate
  • 200ml vegan cream (I used Oatly)
  • 1tbsp caster sugar
  • pinch sea salt

For the buttercream

  • 200g vegan butter (I used STORK)
  • 300g icing sugar
  • 4 heaped tbsp cocoa powder
  • pinch sea salt
  • 3-4tbsp oat milk

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  2. You’ll need two bowls and some electric beaters (or, even better, a stand mixer with whisk attachment). Place the aquafaba in one bowl (or the bowl of the stand mixer) and whisk until stiff peaks form (about 10 minutes). In the other bowl, stir together the flour, sugar, cocoa powder, salt, baking powder and bicarbonate of soda.
  3. Once the aquafaba has reached stiff peaks, whisk in the soaked flaxseed. Make a well in the dry ingredients bowl and add the oat milk and vegetable oil. Mix together using a balloon whisk until just combined, then very slowly mix in the boiling water and coffee, followed by the melted chocolate. The mix will look very loose but that’s fine.
  4. Finally, fold in the aquafaba mixture. Distribute the batter between the two prepared tins and bake for 35-40 minutes or until a skewer comes out clean when inserted. Leave the cakes to cool completely in the tins.
  5. While the sponges are cooling, roughly chop the dark chocolate and place in a heatproof bowl. Pour the cream into a small saucepan along with the salt and caster sugar and heat to scalding point to dissolve the sugar. Pour the cream over the dark chocolate and leave to sit for a couple of minutes before stirring together to form a smooth glossy ganache. Set aside to cool completely.
  6. For the buttercream, simply place the vegan butter in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until fluffy. Add the icing sugar, cocoa powder and salt and cover the bowl with a clean tea towel, then beat until well combined (this will avoid a sugar cloud- if you’re using electric beaters, just mix in most of the icing sugar with a wooden spoon before whisking at a high speed to avoid a face full of icing sugar!). Add in the milk and beat again until very light and fluffy.
  7. Once all the components are cool, slice the sponges in half horizontally, leaving you with four even layers. Top the first layer with 1/3 of the buttercream, followed by the next sponge. Repeat until you’ve used up the sponges, then cover the whole cake in the ganache (which will have thickened as it cooled). Finish with sea salt or nut brittle, if you like.

Maple Pecan Brownies

Chocolate

These Autumnal brownies start with my usual base of good quality chocolate, rye flour and browned butter, but I’ve added a salted maple pecan crumble (for want of a better word) into them for a nod to Thanksgiving (I’m based in the UK but we’re adopting Thanksgiving flavours and traditions more every year!).

Ingredients

  • 200g pecans
  • 4tbsp maple syrup, I used Billingtons Amber Maple
  • 250g unsalted butter
  • 250g good quality dark chocolate (70%)
  • 3 eggs, 1 egg yolk
  • 100g light brown soft sugar
  • 75g caster sugar
  • large pinch of salt, plus more for finishing
  • 100g rye flour

Method

  1. Preheat the oven to 180c. Grease a large brownie tin and line with greaseproof paper.
  2. Place the pecans in a dry pan and toast for a few minutes, then add the maple and a pinch of salt and toss to coat. Stir for a few minutes on the heat until the nuts are sticky then tip onto a piece of greaseproof paper to cool.
  3. Once cooled, whizz the nuts into a rough crumb (it will be quite moist).
  4. Roughly chop the chocolate and tip into a heatproof bowl. Place the butter in a saucepan set over a medium heat and once melted, up the heat and wait for it to foam and smell nutty. Once you reach this stage, pour it over the chocolate. Leave it to sit for a moment then stir together to form a glossy mix.
  5. Meanwhile, whisk the eggs, yolk and both sugars until pale and voluminous (this is what gives you a glossy crisp top). Tip the chocolate down the side of the bowl and add the flour, then fold until everything is well combined.
  6. Tip half the brownie batter in the prepared tin, then evenly distribute the pecan crumb on top, followed by the remaining batter. Sprinkle with salt and bake for 25-30 minutes. When they’re ready, leave to cool completely then slice up and serve.

Burnt Butter Caramel and Raspberry Brownies

Chocolate, Uncategorized

Another iteration of my all-time favourite bake, this time with fresh raspberries offset by oozing pockets of burnt butter caramel (inspired by Chin Chin Lab’s burnt butter caramel nitro ice cream). Brownies might not seem like the obvious thing to make mid-summer, but as these are studded with some token summer berries and can therefore be deemed seasonal, you should probably make them.

Ingredients

For the caramel

  • 100g caster sugar
  • 50g butter
  • 60ml double cream
  • Pinch salt

For the brownie

  • 250g butter
  • 150g 80% dark chocolate
  • 100g 70% dark chocolate
  • 3 eggs, 1 egg yolk
  • 100g light brown soft sugar, 75g caster sugar
  • Generous pinch salt
  • 100g rye flour
  • 100g good quality milk chocolate, roughly chopped
  • 250g fresh raspberries

Method

  1. Start off by making the caramel. To do this place the sugar in a saucepan and heat gently. Meanwhile, place the butter in a small pan and melt until just past browned (it should be foaming and have little brown specks in the bottom), then take off the heat.
  2. At this point the sugar will have started to dissolve. Swirl the pan until the sugar melts entirely, then allow it to reach a deep golden brown colour. Now add in the burnt butter and cream, stirring until it comes together. Remove from the heat and add the salt. Pour the caramel into a baking paper-lined container and leave to firm up for around half an hour. Preheat the oven to 180c and line a brownie tin with baking paper.
  3. While the caramel is setting, make the brownie batter. Roughly chop the dark chocolate and tip into a heatproof bowl. Place the butter in a saucepan and heat gently until melted. Up the heat and brown until foaming (as before), then pour directly over the chocolate. Let it sit for a moment, then stir to create a smooth glossy mixture.
  4. Meanwhile, place the eggs and egg yolk, both sugars and salt in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until pale and voluminous.
  5. Pour the chocolate down the side of the bowl and fold in, then add the flour and fold again.
  6. Chop the set caramel into rough pieces and set aside. Scape half the brownie batter into the lined tin and level out. Evenly distribute half the caramel pieces, chocolate chunks and raspberries then scrape over the remaining chocolate. Repeat the process with the caramel, chocolate and raspberries then bake for 25-35 minutes or until crisp and flaky on top but still fudgy (with a slight wobble) in the middle.
  7. Leave to cool completely in the tin then slice up an serve.

Chocolate Tahini Tiffin with Orange and Fig (Vegan)

Chocolate, Uncategorized

It’s January. It’s bloody freezing. I’ve hit a new level of pale, the Christmas tree has gone to festive heaven and everyone appears to be chasing a dry January (with varying levels of success) or hitting the gym. With these bleak facts in mind, I’m not going to share a protein-5cal-superfood recipe (that would be off brand anyway); instead, here’s a delicious way to use up any old dried fruit and nuts you have lying around after Christmas. It’s not an energy ball but it’s not the worst thing you could be eating. Enjoy!

Ingredients

  • 200g 70% dark chocolate
  • 50g coconut oil
  • 100g tahini
  • 1tbsp maple syrup
  • generous pinch sea salt
  • zest 1 orange
  • 150g mixed nuts (I used pistachios, almonds and pecans), roughly chopped
  • 120g dried figs, roughly chopped (I love figs with orange and tahini, but you could use any dried fruit)
  • 2tbsp sesame seeds, lightly toasted

Method

  1. Place the chocolate, coconut oil, tahini, maple syrup, seas salt and orange zest in a large heatproof bowl. Set the bowl over a pan of simmering water (ensuring that the water doesn’t touch the bottom of the bowl) and melt gently, stirring occasionally.
  2. Once the contents of the bowl have melted, mix briefly to form a smooth, glossy liquid. Set aside to cool a little.
  3. Once the chocolate mix has cooled, stir through the mixed nuts, dried figs and most of the sesame seeds. Tip into a lined tin/mould (mine was roughly 20x12cm) and level out with the back of a spoon. Sprinkle over the remaining sesame seeds, then leave in the fridge to set for at least 2 hours.
  4. Once set, slice up and serve (keep refrigerated).

Spiced Pistachio and Sour Cherry Brownies

Chocolate, Uncategorized

No matter how many elaborate desserts or multi-step bakes I make, I will always have time for the humble brownie; there is something deeply satisfying about that fudgy melt-in-the-mouth core and crackly top, plus they are incredibly versatile- throw anything in (within reason) and you can guarantee a delicious result. These festive brownies are studded with orange-soaked sour cherries, pistachios and milk chocolate chunks, and hum with cardamom, cinnamon and mixed spice.

Ingredients

  • Juice of 1 orange
  • 100g roughly chopped sour cherries
  • 250g butter, cubed
  • 100g 80% dark chocolate
  • 150g 70% dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 1tsp ground cardamom
  • 1tsp ground mixed spice
  • 1/2tsp ground cinnamon
  • 100g plain flour
  • 75g roughly chopped pistachios
  • 150g roughly chopped milk chocolate

Method

  1. Preheat the oven to 180c. Grease and line a 22x22cm baking tin. Soak the sour cherries in the orange juice and set aside until required.
  2. Put the dark chocolate and butter in a heatproof bowl and set over a pan of gently simmering water. Leave to melt, stirring occasionally, then set aside to cool a little.
  3. Meanwhile beat together the sugars, salt, eggs and egg yolk in a stand mixer (or a large bowl) until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.
  4. Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the flour, salt and spices and do the same until you have a smooth, lump free batter. Now add the pistachios, chocolate chunks and cherries (strain away the orange juice) and stir through to evenly distribute.
  5. Tip the mix into the prepared tin and level off then bake for 25-30 minutes. When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool in the tin then remove, slice up and serve.

Enjoy!

Dark Chocolate and Peanut Butter Brownies (Vegan/Gluten Free)

Chocolate

I’ve tried a lot of vegan brownies which are dry, crumbly or ‘raw’. Sure, there’s a time and a place for healthy alternatives and we can’t just slob around eating sugar-laden baked goods all day, but if I want a brownie and I’m vegan (I’m not I’m just being really selfless…) I want the real thing, not a load of dates and coconut oil. With this not-very-2018 thought in mind, I’ve been attempting to put together a recipe for a completely vegan and gluten free brownie which rivals a conventional dairy/egg based one. The recipe I’ve devised delivers a fudgy core and crisp top, rich flavour and all round delicious result- give it a try, it’s a good place to start with vegan baking.

Ingredients (makes 16 small brownies, or 9 big ones!)

  • 125g smooth peanut butter, plus 50g more for the core and topping
  • 75ml vegetable oil
  • 275g dark chocolate (I used half 60% and half 80%), plus 75g roughly chopped for chocolate chips
  • large pinch salt
  • 100ml aquafaba (the starchy water you get in a can of chickpeas- you will get about 100ml from one can)
  • 1tbsp ground flaxseed mixed with 1tbsp water (this replicates an egg yolk very well!)
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 100g gluten free plain flour (I used Doves Farm)
  • few chopped peanuts, for topping (optional)

Method

  1. Preheat the oven to 180c. Grease and line a 20x20cm square brownie tin.
  2. Mix together the flaxseed and water at this stage to give it time to thicken an form an egg-yolk consistency. Put the oil, peanut butter and 275g of the chocolate in a heatproof bowl and set it over a saucepan of gently simmering water. Allow the ingredients to melt together, stirring occasionally, then remove from the heat to cool to room temperature.
  3. Place the aquafaba in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until soft peaks just form. At this stage add in the flax mixture, sugars and salt (it’s amazing how much this looks like eggs whisked together with sugar!). Whisk again until the sugars are well incorporated then fold in the cooled chocolate mixture with a metal spoon, followed by the flour. Scrape half of the batter into the prepared tin then dot over half of the extra peanut butter and some of the chopped chocolate. Top with the remaining batter and repeat the peanut butter/chocolate stage, then finish with the peanuts (if using).
  4. Bake for 25-35 minutes or until crisp on top but very slightly wobbly in the middle. Leave to cool completely then slice up and serve.

Enjoy!

Cherry, Chocolate and Tahini Parfait with Sesame Crumble

Chocolate, Cooking, Uncategorized

We’ve been enjoying a very unusual bout of beautiful hot weather here in the UK, so today’s recipe is an iced one. I served this up for my boyfriends birthday (after he broke the news to me that he didn’t want a cake- yeah, sacrilege I know) and although it requires a little more effort to make than a simple sponge, the creamy, indulgent and slightly bittersweet (thanks to the tahini and very dark chocolate) result is well worth it.

Ingredients

For the chocolate ripple

  • 150g bitter dark chocolate
  • 150ml double cream
  • pinch sea salt

For the cherry compote

  • 200g fresh cherries (de-stoned)
  • 3tbsp honey or caster sugar
  • Zest and juice of 1 orange

For the parfait base

  • 4 eggs
  • 75g caster sugar
  • 125ml whole milk
  • 250ml double cream
  • 150g tahini

For the tahini crumble

  • 25g tahini
  • 25g demerara sugar
  • 25g butter, cubed
  • 100g plain flour
  • 1tbsp black sesame seeds

Method

  1. Start by making the chocolate ganache for the ripple. To do this simply place the chocolate, salt and cream in a heatproof bowl and set over a pan of simmering water (don’t allow the water to touch the bottom of the bowl). Stir occasionally until it melts together and forms a smooth ganache. Set aside to cool.
  2. Now prepare the cherry compote. Put the cherries, honey (or sugar), orange zest and juice in a saucepan and gently heat, stirring occasionally, until it reaches a sticky compote consistency (5-10 minutes). Transfer to a bowl and leave to cool.
  3. Now it’s time to make the parfait base. Line a loaf tin with 2 layers of cling film, leaving an overhang on all sides.
  4. Separate the eggs. Put the yolks in a large bowl along with the sugar and whisk until pale, meanwhile, heat the milk until just boiling in a saucepan. Remove the milk from the heat and pour into the egg yolks, then stir together until smooth. Return the mix to a clean pan and gently heat, stirring constantly. After a few minutes, the mix will start to thicken- once it coats the back of the spoon set aside and cool to room temperature.
  5. Once the ganache, compote and custard have cooled to room temperature, whisk the double cream to soft peaks. In a separate bowl whisk the egg whites to medium peaks. Stir the tahini into the egg yolk mixture. Fold the double cream into the egg yolk/ tahini with a large metal spoon, then do the same with the egg whites, retaining as much air as possible. Ripple through 2/3 of the chocolate ganache and 2/3 of the cherry compote.
  6. Spoon the remaining chocolate ganache and cherry compote into the bottom of the prepared tin, then spoon in the parfait mix. Cover with cling film and freeze for at least 4 hours.
  7. While the parfait is freezing, make the sesame crumble. Preheat the oven to 180c. Rub together the butter and flour until they resemble breadcrumbs. Stir through the sugar and tahini, then tip onto a lined baking tray- bake for 10 minutes then check, shake and return to the oven to 10 more minutes, or until the crumble is golden brown. Stir through the sesame seeds and set aside to cool.
  8. Take the parfait out of the oven 10 minutes before you’d like to serve it to allow it to soften slightly. Sprinkle on the sesame crumble and finish with some fresh cherries.

Enjoy!

Brown Butter, Pecan and White Chocolate Brownies (GF)

Chocolate, Uncategorized

If you do one thing this weekend, make these brownies; with brown butter delivering a deep nutty flavour, pecans adding a welcome crunch and dark brown sugar leaving you with a molasses hit, they 100% deliver on flavour and texture and are perhaps the most delicious brownies I’ve made to date (drops mic) (cringes).

Ingredients (makes 9-12 brownies)

  • 250g butter, cubed
  • 250g dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 100g gluten free plain flour (I used Doves Farm)
  • 100g chopped pecans
  • 75g chopped white chocolate
  • 75g chopped milk chocolate

Method (makes 9-12 brownies, depending on how hungry you are)

1) Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.

2) Place the cubed butter in a saucepan and melt over a medium heat. Once completely melted, up the heat and allow the butter to foam until it smells nutty and reaches a deep golden colour. At this stage, remove from the heat and add in the chopped dark chocolate. Let it sit for a couple of minutes then stir briefly to create a smooth glossy mix. Set aside to cool a little.

3) While the chocolate mixture cools, place the sugars, salt, eggs and egg yolk in a stand mixer (or in a large bowl) and beat until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.

4) Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the gluten free flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and pecans and stir through to evenly distribute.

5) Tip the mix into the prepared tin and level off. Bake for 25-30 minutes.

6) When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool (completely) in the tin then remove, slice up and serve.

 

Tahini & Pistachio Brownies

Chocolate

First off, apologies for the brief recipe hiatus. I’ve recently moved house and have been trying to figure out the perfect temperature to bake with in my new (incredibly retro) gas oven. And no, it’s not been as simple as converting degrees to gas marks- this oven has its own special way of working (i.e. it’s lukewarm for the majority of settings until the last when it turns into Mordor and burns everything in sight). Anyway I think I’ve cracked it now, so here’s my first recipe a la 1980s oven; tahini and pistachio brownies. They’re really simple to make but deliver everything you’d expect from a really good brownie- a dense, moist texture with added crunch from the pistachios and a deep indulgent chocolate flavour, which is definitely enhanced by the slightly salty, nutty pockets of tahini and halva.

Ingredients

  • 250g good quality dark chocolate
  • 250g unsalted butter
  • 250g golden caster sugar
  • 4 eggs
  • generous pinch sea salt
  • 150g plain flour
  • 100g milk chocolate, roughly chopped
  • 50g dark chocolate, roughly chopped
  • 75g chopped pistachios
  • 100g halva, crumbled
  • 100g tahini, well stirred

Method

  1. Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.
  2. Place the dark chocolate and the butter in a heatproof bowl and set over a pan of simmering water (don’t allow the water to touch the base of the bowl or the chocolate will burn). Melt gently, stirring occasionally, then set aside to cool a little.
  3. In a large bowl (or bowl of a stand mixer) whisk together the golden caster sugar and eggs until pale and voluminous (about 3-5 minutes). Fold in the cooled chocolate mixture followed by the sea salt and flour. Add the milk chocolate and dark chocolate chunks and most of the pistachios (reserve a few for sprinkling on the top) then stir.
  4. Tip half the brownie mix into the prepared tin then dollop over half the tahini and sprinkle on half the halva. Top with the rest of the brownie mix and repeat, then finish with the reserved pistachios.
  5. Bake for 30-35 minutes or until the middle is almost set but retains a slight wobble. Set aside to cool completely in the tin.
  6. Once cooled, slice up and serve.