This recipe takes the classic chewy chocolate cookie and turns it into something altogether more grown up with a little help from crushed pistachios, orange zest, dark chocolate chunks and ground cardamom. Stash them away from kids (and other adults- let’s be honest) and enjoy when you’ve got a quiet moment to yourself, preferably with a strong coffee.
Place the butter, sugars, zest and ground cardamom in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light and fluffy using electric beaters (or a wooden spoon if you’re slightly mad/ less lazy than me).
Add the eggs one at a time, beating well between each addition. Once the eggs are fully incorporated, tip in the pistachios and stir. Now sift the bicarbonate of soda, flour and salt into the batter and beat briefly to form a soft dough.
Finally, add the chocolate chunks and stir with a spoon to evenly distribute. The dough won’t be firm and to make cooking easier I like to freeze it before baking. To do this simply lay a long rectangle of cling film across your work surface, spoon on the dough in a long line and roll up, shaping into a log. Chill for half an hour and at this stage preheat the oven to 180c and line some baking trays.
Once your cookie dough logs have firmed up a bit, unwrap them and cut into slices (about 1.5 cm thick). Place the slices on the prepared baking trays with generous spaces between them for spreading (I usually put about 4 on each tray).
Bake for 10-12 minutes until lightly golden but still soft and chewy in the middle. Leave to cool on a wire rack.
I’ve been eating a lot of chocolate covered raisins recently (health god) and yesterday I had a brain wave (daydream) about throwing them into brownies alongside chocolate chips. I cooked a batch up today and they might just be my favourite variety ever; moist middle, crispy shell-like top, pockets of chewy chocolatey fruit and chunks of white chocolate- a definite winner. Try my recipe out and join the party.
250g dark chocolate
275 caster sugar
175g plain flour
large pinch salt
125g white chocolate, roughly chopped
125g chocolate covered raisins
Preheat the oven to 180c. Grease and line a brownie tin.
Melt together the butter and chocolate in a bowl over a pan of simmering water, stirring occasionally, then set aside to cool a little. Whisk the eggs, sugar and salt until pale and thick.
Add the melted chocolate and butter into the egg mixture and whisk to combine. Sieve over the flour and fold in then do the same with the white chocolate chunks and chocolate covered raisins.
Tip the brownie batter into a baking tin and level out. Bake for 35-40 minutes until crisp on top and fudgy in the centre.
Leave to cool in the tin then slice into squares and enjoy!
Yes this is really a roulade but I can’t bring myself to type that word (in my head it’s associated with hostess trolleys, raspberry pink table runners and, worst of all, glace cherries), so let’s settle on meringue roll. Regardless of the terminology though, this is delicious; hazelnut studded meringue, smooth milk chocolate cream, dark chocolate ganache and to top it off, caramel covered hazelnuts- it’s pretty much a guaranteed winner (plus it’s not as complicated to make as it looks, providing you’ve got a good whisk… or guns of steel).
For the meringue:
4 egg whites
225g caster sugar
50g icing sugar
For the chocolate filling:
400ml double cream
3tbsp cocoa powder
3tbsp icing sugar
For the topping:
100g dark chocolate
100ml double cream
100g caster sugar
Preheat the oven to 170c. Grease a 20cm x 30cm (roughly) shallow baking tin with a little butter then line with greaseproof paper. Set aside.
Place the hazelnuts on a baking tray and roast in the oven for 5-10 minutes or until golden brown. Once golden cool a little then blitz in a food processor to create a corse crumb texture. Set aside to cool for later.
Whisk the egg whites to form medium peaks then add the caster sugar in three additions, whisking well between each. Once you’ve added all the sugar continue to whisk until the meringue reaches stiff peaks, then add the crushed and cooled hazelnuts. Fold the nuts in carefully then tip the meringue into your prepared tin. Spread out evenly to the edges with a spatula or palette knife. Bake for 20-25 minutes or until it has some light colour.
When your meringue is ready, place on a wire rack and leave to cool in the tin. Dust the icing sugar in an even layer over a large rectangle of greaseproof paper, ready for when you turn out the meringue.
While the meringue is cooling, make the chocolate cream filling. To do this sift the cocoa and icing sugar into the double cream and whisk to soft peaks with electric beaters.
When the meringue has cooled turn out onto the prepared paper. Spread the chocolate cream all over the surface, leaving a gap of about 1cm around the edge.
Using the paper to help you, roll up the roulade lengthways. I always find it’s easier if you do this away from you, using the paper to help tease up the meringue. It will crack, but don’t worry, it’s meant to!
When your roll is complete, make the ganache. To do this just chop up the dark chocolate and place in a bowl, then heat the cream to just below boiling and pour directly over it. Leave it to melt together then give it a stir to completely combine. Set aside to thicken a little then pipe down the centre of your roll.
For a final (completely optional) flourish, pour the sugar into a heavy bottomed pan and heat gently. Allow the sugar to melt (do not stir, just swirl), then take it to a golden amber colour. Once it reaches this colour remove it from the heat and keep an eye on it’s consistency. Once it thickens and begins to form sugary threads, dip the whole hazelnuts in and pull out to create spiky caramel coated nuts- the perfect decoration!
I’m sure lots of you could make these little treats with your eyes closed, but that’s not to say the end result isn’t absolutely delicious and for me, very nostalgic. Calling for only a few ingredients and with barely any skill required, these are the perfect thing to make with children over Easter- they (and you, be real) will love mixing together the melted chocolate with their favourite biscuits, and who doesn’t get worked up into a frenzy over mini eggs?!
Ingredients (makes 12):
For the tiffin base: 200g dark chocolate, 100g butter, 1tbsp golden syrup, pinch salt, 200g your favourite crushed biscuits (I used ginger snaps)
For the nest topping: 200g crumbled up shredded wheat, 150g milk chocolate (melted), mini eggs
Line a 12 hole muffin tin with cupcake cases. Place the dark chocolate, butter and golden syrup in a heatproof bowl and set over a pan of gently simmering water. Stir occasionally until melted then remove from the heat and add the biscuits and salt. Stir to coat then distribute the mix between the cupcake cases. Smooth down and chill for half an hour.
While the tiffin bases are firming up, stir together the melted milk chocolate and crumbled shredded wheat until it resembles little twigs.
Take the chilled bases and top with a spoonful of the chocolate coated shredded wheat. Make a little dip in the centre and press in three mini eggs.
Chill the complete nests for a further half an hour then remove the cupcake cases and serve!
Alternating layers of brown sugar cake and chocolate sponge sandwiched with peanut buttercream, chopped peanuts, salted caramel sauce and chocolate ganache make up this look-at-me celebration cake (and ode to the Snickers bar)… A bit of a project? Yes. Worth it? Definitely!
For the chocolate sponge:
50g dark chocolate (melted and cooled)
250g soft butter
250g soft light brown sugar
100g cocoa powder
250g plain flour
2 1/2 tsp baking powder
For the brown sugar sponge:
165g dark brown soft sugar
150g self raising flour
20g melted butter
60ml boiling water
For the peanut buttercream:
150g smooth peanut butter
100g soft butter
500g icing sugar
For the ganache:
100g dark chocolate
100g milk chocolate
200ml double cream
For the salted caramel:
150g caster sugar
pinch salt (to taste)
75ml double cream
For decoration (optional):
chopped Snickers bars
thin ganache to create drips
Preheat the oven to 160c. Grease and line two 7 inch cake tins ready for the chocolate cake layers.
To make the chocolate cake, cream together the butter, sugar and salt.
Add the eggs one at a time, beating well between each addition.
Now sift in about two thirds of the cocoa, flour and baking powder. Fold, then incorporate the melted chocolate with the same gentle action.
Fold in the rest of the dry ingredients followed by the milk. Distribute this batter between the two cake tins and bake for 30 minutes (or until a skewer comes out clean when inserted).
Cool the cakes in the tins for 10 minutes then transfer to a cooling rack.
Line the cake tins again and increase the oven temperature to 170c. Now you’re ready to make the brown sugar sponge layers!
To make this sponge place the eggs and sugar in a large bowl (or bowl of a stand mixer) then whisk until light and voluminous (about 10 minutes). Sift in the flour and fold, then add the melted butter and boiling water to the side of the bowl. Fold very gently to retain the air then distribute between the tins. Bake for 25-30 minutes until springy (or until a skewer comes out clean when inserted).
When the brown sugar sponges are cooked, cool in the tins for 10 minutes then transfer to a cooling rack. You should now have four cake layers (two chocolate and two brown sugar) and are ready to make the fillings.
Start off by making the caramel. Just place the sugar and water in a heavy bottom saucepan and gently heat to dissolve the sugar (do not boil or stir, just be patient!). After the sugar has dissolved increase the heat and boil for a few minutes; once the syrup reaches a deep amber colour remove from the heat and whisk in the cream (be careful as it will spit a little). Set aside to cool slightly then stir in the salt.
For the ganache simply chop up the chocolate and transfer to a jug or bowl. Heat the cream to just below boiling point and pour all over, allowing the chocolate to slowly melt. After a couple of minutes, stir the mixture to achieve a lovely smooth, glossy consistency. Set aside.
Finally, for the peanut buttercream beat the peanut butter and butter together with electric beaters (or a stand mixer). Once well combined continue whisking while you add the icing sugar a little at a time. Once you’ve added all the icing sugar increase the speed and add the milk; whisk until very light, fluffy and smooth.
To assemble the cakes stack a chocolate layer with ganache and salted caramel, followed by a brown sugar layer. Repeat this process then cover the entire cake with peanut butter icing. You can be as neat as you like! Decorate with peanuts, Snickers pieces and chocolate shards (more is more in this case!).
Amelia Rope recently sent me some delicious pale rose chocolate bars to have a little play with. I decided that with Valentines day around the corner I’d use them in a simple but luxurious tart, the ideal dessert to round off a lovingly (hah) prepared meal (disclaimer: you do not need a floppy haired Valentine/ flickering candle / rom-com vibe to enjoy these).
Ingredients (makes 4 mini tarts or 1 six inch tart):
For the crust:
200g chocolate biscuits (I used bourbons)
40g dark chocolate
50g melted butter
For the filling:
200g Amelia Rope Pale Rose chocolate
100ml double cream
1tbsp caster sugar
50g toasted chopped pistachios
30g melted and cooled dark chocolate
rose petals/ silver leaf for decoration(optional)
Start off by greasing your tart case (or cases) ready for the biscuit crust (I always use a loose bottom tart tin).
For the crust, place the biscuits, chocolate and salt in a blade mixer and blitz to create crumbs. Add the melted butter and briefly blitz again to combine, then tip into your tin (or distribute between your mini tart tins). Smooth down evenly onto the base and up the sides with the back of a spoon to create a case ready for the filling. Chill for 30 minutes.
While your case is firming up make the filling. To do this simply place the chocolate, cream, butter and sugar in a heatproof bowl and set it over a pan of gently simmering water. Slowly melt, stirring occasionally, then once you have a smooth mixture set aside to cool.
When the chocolate filling has cooled, pour it into the tart case and level out. Set aside to firm up for 1 hour then carefully remove from the tin. Brush the rim of the case with your melted dark chocolate and sprinkle over the pistachios. Decorate with silver leaf and rose petals, if you like.
This bake is just my go to chocolate cake (My Favourite Chocolate Cake) but I thought I’d share the photos as I went a bit rogue with the decoration. I wanted to do something a bit different from my go to chocolate shards/praline/freeze dried fruit, so rooted around my baking stuff and uncovered some long forgotten metallic spray and edible gold gel. I covered the base cake in a layer of glossy dark chocolate ganache (made by pouring 100ml hot cream over 150g chopped dark chocolate, stirring together then cooling), allowed it to set a little then flicked and sprayed it gold; I really like the minimal result and think it could be a great effect for a tiered celebration cake.