Archive for the ‘Recipes’ Category
Chocolate, Chilli and Tequila Brownie Cake
Ingredients
200g dark chocolate
200g butter plus extra for greasing
4 eggs, room temperature
150g caster sugar
20g plain flour
60g ground almonds
1 tsp ground habanero chilli
Pinch of Sea Salt
2 tablespoons Tequila
Cocoa powder for preparing the tin
Method
Preheat the oven to 170C.
Grease a 23cm springform tin or bundt tin and dust with cocoa powder.
Melt the chocolate, butter and ground chilli together and leave to cool slightly.
Beat in the eggs, one at a time.
Mix in the sugar, flour, almonds, salt and tequila.
Pour...
Read more
Ingredients 200g dark chocolate 200g butter plus extra for greasing 4 eggs, room temperature 150g caster sugar 20g plain flour 60g ground almonds 1 tsp ground habanero chilli Pinch of Sea Salt 2 tablespoons Tequila Cocoa powder for preparing the tin Method Preheat the oven to 170C. Grease a 23cm springform tin or bundt tin and dust with cocoa powder. Melt the chocolate, butter and ground chilli together and leave to cool slightly. Beat in the eggs, one at a time. Mix in the sugar, flour, almonds, salt and tequila. Pour...
Read moreChocolate Prosecco Truffle Salami
Ingredients
200g butter
140g caster sugar
4 eggs
2tbsp cocoa powder
50ml prosecco
Pinch sea salt
250gdark chocolate
140g shortbread biscuits, roughly chopped
100g roughly chopped blanched almonds
100g roughly chopped brazil nuts
100g roughly chopped hazelnuts
Method
Cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating continually (don’t mind the appearance!)
Add the Prosecco, cocoa powder and salt.
Melt the chocolate and allow to cool a little. Beat into the mixture and fold through the chopped biscuits and nuts.
Put a...
Read more
Ingredients 200g butter 140g caster sugar 4 eggs 2tbsp cocoa powder 50ml prosecco Pinch sea salt 250gdark chocolate 140g shortbread biscuits, roughly chopped 100g roughly chopped blanched almonds 100g roughly chopped brazil nuts 100g roughly chopped hazelnuts Method Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating continually (don’t mind the appearance!) Add the Prosecco, cocoa powder and salt. Melt the chocolate and allow to cool a little. Beat into the mixture and fold through the chopped biscuits and nuts. Put a...
Read moreBlackcurrant & White Chocolate Cheesecake
Ingredients
For the Base:
200g digestive biscuits
100g melted butter
For the Topping:
250g cream cheese
250g mascarpone
250ml double cream
250g white chocolate, melted
250g blackcurrants
5tbsp caster sugar
3tbsp blackcurrant jam
Method
Heat the blackcurrants and sugar gently until syrupy. Add the blackcurrant jam and leave to cool.
Crush the digestives and mix with the melted butter. Press into a prepared 23cm spring form tin and leave to cool.
Melt the white chocolate and cool slightly.
Beat the mascarpone, cream cheese and double cream together and whisk in...
Read more
Ingredients For the Base: 200g digestive biscuits 100g melted butter For the Topping: 250g cream cheese 250g mascarpone 250ml double cream 250g white chocolate, melted 250g blackcurrants 5tbsp caster sugar 3tbsp blackcurrant jam Method Heat the blackcurrants and sugar gently until syrupy. Add the blackcurrant jam and leave to cool. Crush the digestives and mix with the melted butter. Press into a prepared 23cm spring form tin and leave to cool. Melt the white chocolate and cool slightly. Beat the mascarpone, cream cheese and double cream together and whisk in...
Read moreRaspberry Shortcake Tart
Ingredients
For the Base:
120g plain flour
60g caster sugar
1/2 teaspoon baking powder
110g cold butter, diced
1 egg yolk
1/2 teaspoon vanilla extract
For the Filling:
120g raspberry jam
300g fresh raspberries
Topping
50g plain flour
50g light brown sugar
40g cold butter, diced
Method
Preheat oven to 190C.
For the base, blitz the flour, sugar and baking powder with the butter until crumbly.
Add egg and vanilla and mix until it forms a ball.
Press the dough into a parchment lined 23cm springform tin and top with the jam and...
Read more
Ingredients For the Base: 120g plain flour 60g caster sugar 1/2 teaspoon baking powder 110g cold butter, diced 1 egg yolk 1/2 teaspoon vanilla extract For the Filling: 120g raspberry jam 300g fresh raspberries Topping 50g plain flour 50g light brown sugar 40g cold butter, diced Method Preheat oven to 190C. For the base, blitz the flour, sugar and baking powder with the butter until crumbly. Add egg and vanilla and mix until it forms a ball. Press the dough into a parchment lined 23cm springform tin and top with the jam and...
Read moreChocolate & Salted Caramel Tart
Ingredients
Sweet shortcrust pastry shell, baked blind
For the Caramel Sauce:
150g caster sugar
125ml double cream
10g butter
Pinch of sea salt
For the Chocolate Ganache:
240ml double cream
200g dark chocolate
Method
In a heavy based pan, melt the sugar until dark amber in colour.
Stir in the butter, cream and sea salt and, when cool, spread over the pastry case.
Melt the chocolate and cream together pour over the caramel. Allow to set before slicing and serving.
Read more
Ingredients Sweet shortcrust pastry shell, baked blind For the Caramel Sauce: 150g caster sugar 125ml double cream 10g butter Pinch of sea salt For the Chocolate Ganache: 240ml double cream 200g dark chocolate Method In a heavy based pan, melt the sugar until dark amber in colour. Stir in the butter, cream and sea salt and, when cool, spread over the pastry case. Melt the chocolate and cream together pour over the caramel. Allow to set before slicing and serving.
Read more