Sea Salt, Dark Chocolate & Almond Butter Cookies (Vegan)

Biscuits

In the spirit of Veganuary, I thought I’d keep my recipes plant based this month. I’m not vegan myself, but am completely on board with reducing my consumption of animal products, so should probably reflect this in my baking. This week I tackled a home baking classic: the chocolate chip cookie. I’m pretty smug about the result; you would never guess they contained neither eggs nor dairy as the texture is buttery and chewy and the flavour rich, nutty and indulgent. Definitely give them a try, I’ve had great feedback from my (very willing) testers!

Ingredients

  • 150g coconut oil
  • 150g smooth almond butter
  • 75ml almond milk
  • 175g light brown soft sugar
  • 150g caster sugar
  • 1tsp vanilla extract
  • 150g rye flour
  • 200g plain flour
  • 1tsp bicarbonate of soda
  • 1/2tsp baking powder
  • 300g 70% dark chocolate, roughly chopped
  • 75g almonds, roughly chopped
  • Sea salt

Method

  1. Place the coconut oil, almond butter, almond milk, both sugars and vanilla in a heatproof bowl and set over a pan of simmering water (ensuring that the water does not touch the base of the bowl). Heat, stirring occasionally, until all the ingredients have melted to form a smooth mixture. Set aside to cool for 10 minutes.
  2. In a large mixing bowl, stir together the rye flour, plain flour, bicarbonate of soda, baking powder and a pinch of salt. Add in the wet ingredients and mix with a wooden spoon until a soft dough has formed. Now evenly distribute 3/4 of the chocolate chunks and all the almonds through the dough. Chill for 30 minutes.
  3. Preheat the oven to 170c. Line 2 or 3 large baking trays with greaseproof paper. Using an ice cream scoop shape even balls of dough and arrange on the trays, allowing space for spreading ( I put up to 6 cookies on each tray). Take a couple of your reserved chocolate chunks and press into the top of each ball of dough, then sprinkle with some sea salt.
  4. Bake for 10 minutes, then carefully take the trays out and bang them sharply on a worktop. Pop them back in the oven for 3 minutes then repeat the bang technique before returning them to the oven for the final 3 minutes of baking. Once their time is up, bang once more and leave to cool. This technique is favoured by lots of bakers as it stops the cookies from puffing up too much and creates that wrinkly finish (you’ll probably need to bake the cookies in batches as this recipe will make 20-24).
  5. Leave the cookies to cool on the trays for at least half an hour before serving (unless you want a particularly warm and gooey cookie!).

Enjoy!

Chocolate Oreo Celebration Cake

Cakes

Chocolate seems to be dominating my blog recently, so before I break from that theme to enter other territories I thought I would share my Oreo chocolate cake recipe. It’s made up of three chocolate fudge cake layers which are sandwiched between chocolate ganache, slathered in Oreo cookie frosting and topped with chocolate drips and Oreo cookies. Make it for your next special occasion and your guests will be forever grateful (if a little heavier…).

Ingredients (the quantities might sound like a lot- but this is a big old cake!):

  • For the cake: 400g plain flour, 450g caster sugar, 125g cocoa powder, 3tsp baking powder, 3tsp bicarbonate of soda, 4 eggs, 350ml milk, 225ml vegetable oil, large pinch salt, 300ml boiling water
  • For the ganache: 300g milk chocolate, 200ml double cream
  • For the Oreo frosting: 300g butter, 800g icing sugar, 3tbsp milk, 1 pack oreos (crushed into crumbs)
  • For the drips: 100g dark chocolate, 120ml double cream

Method:

  1. Preheat the oven to 180c then grease and line three 8 inch cake tins.
  2. Place your plain flour, caster sugar, cocoa powder, bicarbonate of soda, baking powder and salt in a large mixing bowl and stir briefly to combine.
  3. In a jug, mix together the eggs, milk and oil. Make a well in the bowl of dry ingredients and pour in the wet. Whisk together until smooth, then measure out your boiling water. Add the boiling water in a few additions, carefully mixing to distribute it through the cake mix. It will be very runny, but this is what makes the cake so moist. Once smooth, pour the batter into the three cake tins and bake for 30-35 minutes. Once baked, leave to cool completely.

  1. While the cakes are cooling make the chocolate ganache. Finely chop the milk chocolate and place in a bowl. Heat the cream until nearly boiling then pour straight over the chopped chocolate and allow to melt. Stir until smooth then set aside to cool.
  2. Now make the buttercream. Place the butter in a large bowl (or the bowl of a stand mixer) and whisk (using electric beaters) until pale and thick. Add the icing sugar in additions and keep beating until it becomes white, light and fluffy (about 5 minutes). Now add the Oreo crumbs and milk. Whisk again to combine then adjust the consistency by adding a drop more milk if necessary. Set aside.
  3. Make the chocolate ganache for the drips now, to allow cooling/ thickening time. This ganache should be runnier than your filling you’ve already made.  As before, heat the cream and pour all over the chopped dark chocolate. Mix until smooth then set aside until it reaches a thick but still pourable consistency.
  4. Now it’s time to assemble your cake! Layer up the chocolate sponges with milk chocolate ganache (and a little Oreo frosting too, if you like!) then coat the whole cake in a thin layer of the Oreo frosting (a crumb coating). Chill for 10 minutes, then use the remaining frosting to create a thick outer layer. Smooth down with a palette knife and cake scraper. Chill again to firm the edges, then pour the runny dark chocolate ganache over the top, allowing it to drip down the sides.
  5. Now you can garnish with more Oreos and serve!

Willie’s Cacao: Individual Chocolate and Macadamia Nut Cheesecakes

Chocolate, Uncategorized

I promised more chocolate, so here is the recipe for my second ‘single estate’ experiment, made using a Willie’s Cacao 100% Venezuelan black chocolate block. As the name suggests, this is seriously intense stuff which carries some deep nutty flavours, so I have paired it with macadamia nuts and created a no-bake cheesecake with a smooth and silky texture; this is rich, decadent and best enjoyed with a coffee at the end of a dinner party or special meal.

cheesecake 2

INGREDIENTS (serves 12-16)

For the base: 70g butter (melted), 200g digestive biscuits, 100g macadamia nuts, 1tbsp caster sugar

For the filling: 150g melted Venezuelan black chocolate (0r a good quality 100% dark chocolate), 150ml double cream, 250g cream cheese, 180g caster sugar, pinch salt

For the praline topping: 100g macadamia nuts, 100g granulated sugar

cheesecake 1

METHOD

Line a 18cm spring form tin with greaseproof paper.

Now start on the base- blitz together the digestive biscuits, nuts and caster sugar until they have achieved a fine breadcrumb consistency. Add the melted butter and blitz again until it comes together then pour into the prepared tin and smooth down, packing it tightly in with the back of a spoon. Place in the fridge to firm up while you make the filling.

To make the filling, whisk the cream to soft peaks then add the melted chocolate (it should be cool when added). Whisk again to combine then set aside.

In a separate bowl stir together the cream cheese, sugar and salt. Fold this into the chocolate and cream mixture until you have a smooth, streak free filling. Pile this chocolate filling onto the biscuit base and even it out with a spoon or spatula. Chill for at least 3 hours to set.

For the praline, place the sugar and 3tbsp water in a heavy bottom pan and gently heat until the sugar has dissolved. Once dissolved, turn up the heat and boil until it turns a deep golden colour, then add the nuts to coat in caramel and pour out on lightly oiled silicone paper. Leave to set solid.

Once the cheesecake has set slice into the shapes of your choice and sprinkle with macadamia praline. I like the rectangular slices and have decorated them with some chocolate shards.

cheesecake 3

Enjoy!