chocolate

Cherry, Chocolate and Orange Blossom Tart with Cardamom Cream

Make the most of the fleeting cherry season with this deliciously indulgent ode to my favourite things (chocolate and cherries). Great for a summer dinner party dessert or post-BBQ chocolate fix, this tart layers up cherry compote, orange blossom infused chocolate filling and cardamom cream, all encased in crisp, zesty pastry; you’d be hard pushed to find someone who’d turn down a slice.

Ingredients

For the pastry

  • 225g plain flour
  • 150g unsalted butter, chilled and cubed
  • pinch salt
  • 50g caster sugar
  • zest 1 orange
  • 1 egg plus 1 egg yolk

For the cherry layer

  • 400g cherries (de-stoned)
  • 2tbsp caster sugar
  • zest and juice 1 orange
  • 2tbsp cherry molasses (optional)

For the chocolate filling

  • 125ml double cream
  • 100g butter
  • zest 1 orange
  • 2tsp orange blossom extract
  • 300g dark chocolate
  • 1 egg plus 3 egg yolks
  • 100g caster sugar

For the cardamom cream (optional)

  • 200ml double cream
  • 1tsp ground cardamom
  • 2tbsp icing sugar

To decorate (optional)

  • whole cherries
  • edible flowers, petals only

Method

  1. Grease a 20cm deep tart tin lightly with butter.
  2. Before you make the pastry, flavour the cream for the chocolate filling. To do this just pop the double cream, butter, orange zest and orange blossom extract in a saucepan and heat until the butter has melted and starts to gently simmer. Set aside until required.
  3. Place the plain flour, butter and salt in a food processor and whizz on a pulse setting until they resemble breadcrumbs. Tip this mix into a large bowl and stir through the caster sugar and orange zest. Briefly whisk together the egg and egg yolk and add to the bowl then stir with a cutlery knife to form pastry. Once it all comes together in big lumps, shape it into one large disc (handling as little as possible) and wrap in cling film. Chill for about an hour or until the pastry is a little firmer. Preheat the oven to 180c.
  4. While the pastry is chilling, make the cherry filling. To do this just place the de-stoned cherries, caster sugar, orange zest and juice, and the cherry molasses (if using- this is optional but it really helps intensify the cherry flavour) in a saucepan. Heat gently until the cherries release their juices, then up the heat and cook, stirring occasionally, until the cherries are sticky and resemble a compote.
  5. Once the pastry has firmed up, roll out to about 3mm thick on a well floured surface. Line the tart tin with the pastry, ensuring that you push it into the corners and flutes. Trim any overhanging pastry and chill for 20 minutes.
  6. When your pastry is sufficiently chilled, line with baking paper, fill with baking beans and blind bake for 10-15 minutes until the walls of the tart case can support themselves. At this stage remove the paper and beans and return to the oven for a further 5-10 minutes or until the pastry is completely cooked through with no grey, raw areas of pastry remaining. Set aside.
  7. Now make the chocolate filling. Gently melt the chocolate in a heatproof bowl set over a pan of simmering water. Meanwhile, remove the orange zest from the cream mixture and heat up. Once the chocolate has melted pour the cream into the bowl and briefly stir to combine, then set aside to cool a little. Put the egg, yolks and caster sugar in a large bowl (or bowl of a stand mixer) and whisk until very thick, pale and voluminous (5-6 minutes). Add a large spoonful of this to the chocolate and mix in, then add the rest and carefully fold.
  8. To assemble the tart, tip the cherry compote into the pastry case and spread out in an even layer, then scrape the chocolate filling on top. Bake for 15 minutes then leave to cool completely in the tin (it should have a little wobble).
  9. While the tart is cooling, make the cardamom cream. To do this simply whisk together the icing sugar, cream and ground cardamom until soft peaks form.
  10. You can enjoy the tart at this stage- it will have a very fudgy, mousse like texture. If you chill the tart it will have a slightly different, but still delicious, texture (the cold will set it a little firmer, like a conventional chocolate tart). However you serve your tart, top it with a spoonful of cardamom cream and fresh cherries.

 

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Brown Butter, Pecan and White Chocolate Brownies (GF)

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.

 

Chocolate Sesame Layer Cake

Chocolate, tahini, sesame seeds (and more chocolate). What’s not to like? With four layers of dark chocolate sponge sandwiched together with creamy milk chocolate ganache smothered in sesame-studded tahini buttercream, this little twist on a classic chocolate fudge cake makes for a great celebration centrepiece which boasts a delicious balance of  sweet, nutty and rich cocoa flavours.

Ingredients

For the cake

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee granules

For the milk chocolate ganache

  • 200g milk chocolate
  • 175ml double cream
  • pinch salt

For the icing

  • 100g tahini
  • 200g soft butter
  • 600g icing sugar
  • Pinch salt
  • 3-4tbsp black sesame seeds

For decoration (optional)

  • extra black sesame seeds

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins with baking paper.
  2. Melt the dark chocolate, either in a heatproof bowl in the microwave or in a heatproof bowl set over a pan of simmering water. Once melted, set aside to cool slightly.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 40-50 minutes ( or until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.
  6. For the chocolate ganache, place the milk chocolate,salt and cream in a heatproof bowl set over a pan of simmering water. Gently melt together (ensuring that the water does not touch the base of the bowl) and once smooth and creamy, set aside to cool completely.
  7. For the buttercream, beat together the butter, tahini, salt and vanilla in the bowl of a stand mixer (or using electric beaters) until light and fluffy. Now add the icing sugar in batches, beating well on a slow speed between each addition. Once it’s all in increase the speed and beat for about 5-10 minutes until very light, smooth and creamy. Add in the sesame seeds and briefly mix again to distribute them evenly through the buttercream.
  8. To assemble the cake, slice the cooled sponges horizontally into two even layers (leaving you with four layers). Sandwich them on top of each other with a generous helping of ganache in between, then cover the whole cake with a thick coating of tahini buttercream using a palette knife (this buttercream is a little more textured than the regular kind due to the addition of tahini, so dampen the palette knife before spreading to achieve a smooth surface).
  9. To decorate, spinkle with extra sesame seeds for an understated look, or go to town which chocolate shards and sesame brittle.

Enjoy!

Tahini & Pistachio Brownies

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.

Dark Chocolate and Salted Tahini Cookies

Tahini, a thick sesame paste commonly used in Middle Eastern cooking, is my go to ingredient for when I want to  add a deep, nutty and slightly bitter flavour to a dish. I don’t usually think of incorporating tahini into my baking (for some unknown reason), and more often than not I’ll just pop it into baba ganoush, add it into a yoghurt dressing or drizzle it neat over slow cooked lamb and roasted roots to balance out a sweet date syrup glaze. This being said, yesterday I fancied making some cookies (someone put a stop to my wild and spontaneous lifestyle please…) and decided to bring tahini into the mix alongside sea salt and rich dark chocolate- the major players in my cookie game. The resulting cookies are absolutely delicious with a good balance of sweet, savoury, nutty and salty flavours; one hundred percent give the recipe a go, it’s a real winner.

Ingredients

  • 115g tahini
  • 110g unsalted butter
  • 125g caster sugar
  • 150g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 2tsp sea salt
  • 300g plain flour
  • 300g coarsely chopped dark chocolate, plus 50g extra for decoration (optional)
  • 2tbsp toasted sesame seeds (optional)

Method

  1. Preheat the oven to 180c. Line 3 large baking trays with greaseproof paper.
  2. Place the butter, tahini and both sugars in a large bowl (or bowl of a stand mixer) and beat until light and fluffy. Add in the eggs one at a time, beating well between each addition. If the mix curdles or you’re worried about curdling, add 2tbsp of the flour with each egg.
  3. Once the eggs are well incorporated add the bicarbonate of soda, salt and flour then mix to combine. Finally, add in the coarsely chopped chocolate and very briefly mix once more just to distribute through the dough.
  4. Pop the dough in the fridge for half an hour to firm up a little, then line even balls onto the prepared trays leaving room for spreading (I like to use an ice cream scoop for this). Bake for 12-15 minutes or until the edges of the cookies are turning a light golden colour but the middles are still very soft (they will firm up during cooling).
  5. To finish the cookies melt the additional dark chocolate and drizzle over the tops, then sprinkle with toasted sesame seeds.

Enjoy!

Coffee, Chocolate and Cardamom Cake

Moist coffee and hazelnut sponge, rich cardamom-spiked ganache and smooth espresso buttercream make up this delicious twist on an old favourite; I love the classic combination of coffee and chocolate (painfully predictable- I am addicted to both caffeine and cacao) but the cardamom adds a welcome aroma of spice which makes this cake an altogether more decadent one than your standard coffee and walnut. Enjoy on an Autumnal evening for a proper grown-up treat.

Ingredients

For the cake:

  • 350g softened butter
  • 250g soft light brown sugar
  • 5 eggs
  • 350g self raising flour
  • pinch salt
  • 12 cardamom pods, emptied and ground
  • 4tbsp coffee granules mixed with 3tbsp boiling water
  • 3tbsp milk
  • 100g chopped hazelnuts

For the cardamom ganache:

  • 200g dark chocolate
  • 250ml double cream
  • 8 cardamom pods, cracked open

For the coffee buttercream:

  • 200g softened butter
  • 400g icing sugar
  • 3tsp instant coffee dissolved in 2tbsp boiling water
  • 2-3tbsp milk

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  2. For the coffee hazelnut sponge, place the butter and sugar in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until pale and thick. Add the eggs one at a time, beating well between each addition to ensure the ingredients are well combined (add about 1tbsp of the flour with each egg if you’re worried about curdling).
  3. Next fold in the flour, salt and ground cardamom with a large metal spoon then finally stir in the coffee, milk and hazelnuts.
  4. Split the cake batter between the prepared tins and level off. Bake for 35-40 minutes.
  5. While the cakes are baking make the chocolate cardamom ganache. Place the cream and cracked cardamom pods in a saucepan over a medium heat. Bring to the boil then switch off and leave to infuse for 20 minutes. Meanwhile, chop up the chocolate and tip into a jug. Once the cream and cardamom has infused place back on the heat, bring to the boil then pour it over the chocolate through a sieve (to catch the cardamom pods). Let the cream melt the chocolate for a couple of minutes then stir to create a smooth ganache. Set aside for later.
  6. Now make the buttercream. To do this just cream together the butter and icing sugar with either electric beaters or a stand mixer with paddle attachment until very light and pale (about 10 minutes). Now add the milk and coffee and beat again to combine.
  7. Once the cakes are baked leave to cool completely in the tins, then turn out and slice each in half horizontally (leaving you with four layers).
  8. To assemble the cake stack up the layers sandwiched with chocolate cardamom ganache. Cover the whole cake in the coffee buttercream and decorate with piped buttercream peaks and a dusting of espresso powder.

Enjoy!

Chocolate Honeycomb Celebration Cake

Whenever I bake a chocolate cake (the layered kind, not the flourless, fudgy sort) I’m looking for a sponge which actually tastes of chocolate, is really moist without being overly dense and isn’t too sickly sweet. I’m always tweaking my go to chocolate cake with these characteristics in mind and think I’ve pretty much cracked it with this recipe. I’ve teamed the light chocolate layers with honeycomb toppers, salted toffee cream filling and a rich ganache coating here, but you could definitely fill it with chocolate buttercream if you want a pure chocolate fest.

Note: this cake is so extra and is definitely one for a special occasion- you could half the recipe and just coat with ganache if you’re after something indulgent but a little more modest

Ingredients (makes a tall 8 inch celebration cake- feeds 12-14 people)

For the cake:

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee granules

For the toffee cream filling:

  • 325g soft light brown sugar
  • 225ml double cream
  • 175g butter
  • pinch sea salt

For the ganache:

  • 200g dark chocolate
  • 150g milk chocolate
  • 300ml double cream

For the honeycomb (this makes more than enough- I use about half and store the rest in a jar for my many weak snacking moments):

  • 60g butter
  • 120g caster sugar
  • 60g golden syrup
  • 1 1/2tsp bicarbonate of soda

Method

  1. Preheat the oven to 170c (325F / gas mark 3). Grease and line two 8 inch cake tins.
  2. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short stints, stirring often). Set aside.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 45-55 minutes (until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.

  1. While your cakes are cooking and cooling you can get on with the filling, ganache and honeycomb toppers.
  2. For the filling, place the cream and sugar in a saucepan and gently heat until the sugar has dissolved and you are left with a smooth caramel coloured cream. Set aside, add the salt (to taste) and cool completely. Once your cream has cooled take the butter and whisk (in a stand mixer or with electric beaters) until it reaches a light, whipped consistency then gradually add your cream mixture. Keep whisking this until it has thickened and is spreadable. Set aside for later.
  3. For the ganache chop up the chocolate and scrape into a heatproof bowl or jug, then heat the cream until it just reaches boiling point and pour directly on top. Leave for a couple on minutes then stir to make sure the chocolate has melted into the cream leaving you with a smooth ganache. Set aside to cool and thicken.
  4. For the honeycomb line a baking tray with some lightly oiled baking paper then place the butter, sugar and golden syrup in a saucepan. Gently heat until all the ingredients start melting together then stir to combine. Turn up the heat and leave to bubble until it reaches a deep golden colour then add the bicarbonate of soda and briefly mix to make sure it’s evenly distributed- it should now start bubbling up and becoming lacy in appearance. At this point pour it quickly onto the lined baking tray and leave to set hard.
  5. Once you’ve made all your elements and they’ve cooled to room temperature you’re ready to assemble the cake. To do this slice any uneven tops off your sponges then slice in half horizontally, leaving you with four layers.
  6. Sandwich the layers on top of one another, filling with the toffee cream as you go. Once stacked, spread any remaining toffee cream all over the cake and then chill for 10 minutes (this setting time makes it easier to cover the cake neatly in ganache).
  7. After chilling the cake spread the ganache all over its surface. I used a palette knife to create a line pattern on my cake to tie in with the honeycomb theme but you could make it super sleek and smooth or go for a really rustic look- it’s up to you. To finish it off break up the honeycomb and use as decorations; I also made some toppers by setting melted chocolate over bubble wrap, but it really isn’t necessary!

I hope you all enjoy this recipe- my family and friends went absolutely mad for it so it’s definitely worth the effort if you’re up for a little bit of a baking project!