chocolate – Page 3 – Sweet Tooth Experiments

Caramelised Banana Chocolate Rice Cake

Posted on May 5, 2018 Posted in Cakes .

Caramelised Banana Chocolate Rice Cake

Caramelised Banana Chocolate Rice Cake recipe

Think of the best flavor combo you can that is robustly complementary and succulently delicious. For me, (and I would anticipate a lot of other people) I think chocolate and caramel. And how do you mix these flavors up with a curious twist and give it personality? You add banana (caramelised Banana OMG).

As this flavor combo is nothing ground breaking I wanted to mix it up and produce a cake that is definitely not the norm.

Originally this bake was produced as a layered polenta pancake ‘cake’ with caramelized bananas in the layers covered by a chocolate ganache. However, the caramelized banana was too soft and ran out the sides of the cake, making the ganache then spill off the cake (such a shame – this could have been an epic recipe).

My next experiment with these flavours was inspired by my Orange and Poppy Seed Rice Cake , where I figured I could make a chocolate risotto cake with caramelised bananas on the top.

To get the banana to stay and not spill like my last attempt I decided to make this like an upside down cake and bake the caramelised banana into the cake (not as a layer filling).

After some playing around with the batters consistency I must say this cake has very interesting textures and addictive flavor!

Ingredients:

Caramelised Banana:

150g sugar
75g butter
90ml cream
2 large bananas

Rice Batter:

1 tsn vanilla essence
240g aborto rice
240ml cream
520ml milk
160g brown sugar
2 eggs
40g flour
20g cocoa powder
240g dark chocolate

Method:

Line a 25cm cake tin with baking paper and pre-heat the oven to 180c degrees.
Cut up the banana into slices, short ways (they will be the size of 20cent coin pieces) and leave aside.
Place the white sugar in a saucepan on a high heat and stir until the sugar melts and starts to brown.
Add the butter, being careful with the splatter and mix with a wooden spoon until combine.
Add the cream again being careful with the splash and stir until smooth and silky.
Add the banana slices and stir to coat them in the mix until they slightly soften.
Place the banana sliced in the base of the prepared cake tin with no overlap.
Pour the remaining caramel over the top to evenly cover the banana and place the tin in the freezer to harden slightly.
Meanwhile, place the vanilla essence, rice and cream into a saucepan on a simmering heat, stirring until the cream is absorbed.
Place the brown sugar into a bowl with the milk and stir until dissolved.
Slowly add the milk mix to the rice mix, 100ml at a time it’s until absorbed. Continue this process until all the milk has been absorbed and the rice resembles a creamy risotto like consistency.
Leave the mix aside until cool.
Place the eggs, one at a time into the rice mix, whisking each addition with a hand whisk.
Add the flour and cocoa powder to the mix and whisk until well combine.
Place the chocolate in a bowl over a saucepan of simmering water on the stove, stir the chocolate until just melted and smooth.
Add the melter chocolate to the mix and whisk with a hand whisk until combine.
Spoon the mix over the top of the caramel bananas and place in the oven for 45 minutes or until a skewer inserted in the center comes out just clean.
Leave the cake in the tin for 20 minutes then invert onto a plate.


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Easy Chocolate Mirror Glaze

Posted on April 7, 2018 Posted in Icing .

Easy Chocolate Mirror Glaze

Easy Chocolate Mirror Glaze recipe

I go through a lot of cocoa powder thus always fully stocked up (I prefer hot chocolate with cocoa powder instead of drinking chocolate powder for some odd reason).

So having chocolate on hand is not that common for me as I tend to use my handy cocoa powder, sugar and butter instead of melted chocolate.

Why I’m telling you this is because I went to make a mirror glaze today and didn’t have chocolate but had cocoa powder.

Usually (not always) a mirror glaze features melted chocolate, so I did some research and experimenting. The outcome, a cocoa powder easy-pease quick version that’s made from kitchen staple ingredients you would likely have already, (possibly not the cream so in the notes below I have a cream substitute recipe with milk & butter).

The outcome was a glaze that took a few mins that literally entails stirring ingredients in a pan then pouring over a cake. You can’t get much simpler than that! And the result, well you can see for yourself.

Also, as I have used gelatine in the glaze as it sets the mix really well and doesn’t take long to set.

Easy Chocolate Mirror Glaze recipe

Ingredients:

100g water
6g gelatin powder
150g sugar
3 tbsn cocoa powder
80ml cream

Method:

Place 1 tbsn of the water in a small bowl, add the gelatin and whisk until combine.
Place the remaining water, sugar, cocoa powder and cream into a saucepan and cook, stirring on medium heat for 10 minutes or until the mix has slightly thickened.
Turn the heat to low, add the gelatin mix to the chocolate mix and whisk with a hand whisk until the gelatin has melted and completely dissolved in the chocolate mix.
Take the pan off the heat and continue whisking until the temperature hits 30c degrees or is cool enough to touch (I used a candy thermometer to gauge the heat).
Place your cooled cake on a cooling rack with baking paper underneath to catch the remnant glaze.
Slowly pour the glaze in the middle of the cake.
When you have about 1/5^thof the glaze left in the pan pour it around the edges on the sides that may not be 100% covered with glaze. If all sides are covered already continue pouring the remaining mix in the middle of the cake.
Leave the cake for 5 minutes or until it stops dripping and place the cake on the rack in the fridge for 1 hour+ to set.
Once glaze is set use a spatula underneath the cake to pick it up and place on a plate to further decorate as you desire.

Note: As I didn’t have any cream when making this recipe the first time (and was too lazy to go to the shops) I substituted the cream for 25g butter and 55ml milk in which was heated in the microwave until just steaming.

Easy Chocolate Mirror Glaze recipe

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Easy Chocolate Mirror Glaze recipe

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Port Coffee and Chocolate Mousse Sandwiches

Posted on March 3, 2018 Posted in Mousse .

Port Coffee and Chocolate Mousse Sandwiches

Port Coffee and Chocolate Mousse Sandwiches recipe

I love how coffee intensifies the richness of the flavour of chocolate. In a similar manner, I recently discovered port can also have a similar effect. So I figured it would be interesting to see what would happen if I used both of these flavours via liquors with the chocolate. Though my expected result didn’t occur the outcome was a success in an alternative way. The chocolate flavour was not enhanced, however the mix of the 3 flavours produced a very tasty and decedent twist to the standard chocolate mousse. The dark chocolate is still the dominant flavour, but is closely complimented with the liquors profiles. This recipe is not too crazy out-there, but an interesting twist that has a straightforward and uncomplicated method with no oven required!

Ingredients:

Mousse:

155g dark chocolate (75% cocoa)
2 eggs
70ml thickened cream
20ml Kahlua
10ml Port

Biscuits:

1 + 1/2 tbsn Port
2 + 1/2 tbsn Kahlua
12 chocolate coated digestive biscuits

Frosting:

1 egg white
Pitch of cream of tartar
15ml water
50g sugar

Method:

Place the chocolate into a saucepan and heat on the stove on low until the chocolate has just melted, take off the heat and leave to cool to room temperature.
Meanwhile, place the 2 egg yolks and cream into a bowl and using electric beaters whisk until soft peaks form.
Add the cooled chocolate, 20ml Kahlua and 10ml Port to the cream mix and beat until just combine.
In a separate bowl beat the 2 egg whites until stiff peaks form.
Fold the egg whites into the chocolate mix until just combine, place in the fridge for later use.
For the biscuits pour the 1+1/2 tbsn Port and 2+1/2 tbsn Kahlua into a shallow bowl and stir with a spoon to combine.
Dip 6 of the biscuits into the liquor mix to absorb some of the liquid, chocolate side up. Place soaked biscuits onto a plate, chocolate side down.
Cut 6 x 3cm strips of acetate paper, place a biscuit on the bench and wrap a strip around each biscuit. Hold the acetate in place with some sticky tape.
Repeat the wrapping process for all 6 soaked biscuits, place the biscuits with rings onto a large plate.
Remove the mousse for the fridge. Spoon the mousse on top of the biscuits until it reaches the top of the ring, then push down the mix softly with the back of a spoon to eliminate any gaps.
Dip the remaining 6 biscuits into the liquor mix, chocolate side up until all the liquor is absorbed.
Top the mousse with the 6 biscuits, chocolate side up.
Use your fingers gently, to push the top biscuit down slightly to sandwich the mousse.
Place the plate in the fridge overnight to set (or 4+ hours).
To make the frosting whisk the egg white and cream of tartar in a bowl with electric beaters until soft peaks form.
Place the water and sugar into a saucepan on a high heat, stirring until the sugar has dissolved.
Place a candy thermometer into the mix until it reached 120c degrees.
Start the beaters again for the egg whites and while beating pour the sugar syrup into the eggs whites slowly.
Continue beating the egg mix for 10 minutes.
Remove the acetate from the mousse sandwiches.
Place the icing into a piping bag with a star nozzle and pipe the sandwich tops with the frosting.
Slightly torch the tops of the frosting (ONLY the frosting do not melt the chocolate on the biscuit) until golden with a blow torch, place in the freezer for 10 mins.
Remove from the freezer and dust with a little cocoa powder and enjoy.

NOTE: It is completely fine to omit step 22. If you opt for this option then simply frost the sandwich tops then dust with cocoa powder and enjoy!

Port Coffee and Chocolate Mousse Sandwiches recipe

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Boozy Mocha Yoghurt Ice-Cream

Posted on February 2, 2018 Posted in Ice-cream & Sorbet .

Boozy Mocha Yoghurt Ice-Cream

You may have noticed that I am a big fan of using healthier alternative ingredients vs. traditional recipe ingredients (as long as taste is not hindered).

I commonly use apple puree to replace butter, cocoa to replace chocolate, and avocado instead of cream etc etc…and the list could go on for a while… So after recently eating a mocha flavoured ice-cream I didn’t surprise myself when I decided to take the coffee and chocolate flavours and reinvent the ice-cream with a more healthier substitute – low fat yoghurt.

And yes I do bake with yoghurt quite a bit but it’s usually via means of cake batter, not as the base of an ice-cream. To continue the substitute trend I used cocoa powder with some brown sugar as a low fat alternative to milk chocolate.

Lastly to make this ice-cream a little cheeky and further its decadence, I added a solid pouring of Baileys to strengthen the coffee flavour and increase the creaminess.

This Mocha Yoghurt Ice-Cream is moreish and additive without it hurting my hips too much!

Ingredients:

160ml espresso coffee
160ml Baileys
100g brown sugar
400ml vanilla yoghurt
60ml cocoa powder

Method:

Place the boiling coffee into a bowl with the sugar.
Stir the coffee until the sugar is dissolved, leave aside until cooled.
Add the Baileys to the sugared coffee mix and stir until combine.
Pour the mix into a food processor, add the cocoa powder and the yoghurt.
Blitz mix until creamy and well combine.
Place the mix into a bowl then into the freezer for 2 hours.
After 2 hours spoon the mix back into the food processor and blitz for 2 minutes, place bowl back in the freezer for 1 hour.
After the 1 hour place the mix into the food processor 1 last time for 1 minute.
Pour the mix into the bowl, freeze for 1 hour or until ice-cream is completely set.
Scoop into a bowl and enjoy!


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Coconut Peanut and Chocolate Tofu Cheesecake

Posted on December 22, 2017 Posted in Cakes .

Coconut Peanut and Chocolate Tofu Cheesecake



Thought cheesecake is always a devilish high bad fat treat? Think again, this recipe I have created only has healthy fats from nuts and coconut. Yes, a healthy high protein cheesecake can exist and most importantly, it tastes delicious (what’s the point otherwise)!The tofu provides a high protein low carb and low fat stable base, while low fat ricotta cheese significantly cuts the fat that a normal cream cheese cheesecake has. And as apparently raw is healthy and hot right now I wanted to make sure this cake was on theme and trend with people’s desires. Using the nuts and dried fruit makes this cake completely gluten free, while the peanut puree icing is fulfilling and satisfying. To be honest if I added veggies this cake would be a meal in itself with plenty of healthy fats, protein, calcium, even fruit!

Ingredients:

Icing:

125g peanuts
100ml coconut cream
60ml honey

Base:

2 tsn coconut oil
¼ tsn salt
90g desiccated coconut
20g dried dates
15g cocoa powder
30ml honey

Filling:

250g firm tofu
220g ricotta cheese
220g brown sugar
70g cocoa powder
2 egg whites
1 tsn vanilla essence
5 tsn coconut oil
100g peanut butter
1 tsn coffee graduals
½ tsn ground cinnamon

Method:

Place the peanuts into a bowl and cover with boiling water. Soak nuts for 5 hours.
Meanwhile, preheat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
Toast the coconut by placing in a fry pan on the cooktop on high heat.
Using a spoon move the coconut around to ensure even toasting of the coconut until golden brown in colour. Place aside to cool.
Place the cooled coconut and remaining base ingredients onto a food processor and blitz until well combine and the mix resembles fine breadcrumb texture.
Pour the base mix into the prepared cake tin and using the bottom and sides of a cup flatten the base and sides of the mix in the tin. Place the tin in the fridge to harden.
To make the filling place all the filling ingredients into a food processor and blitz until smooth and silky in texture.
Pour the filling mix into the cake tin over the base.
Place the cake in the oven to bake for 1 hour or until a skewer inserted in the center comes out almost clean (if inserted in the sides it should come out clean).
Move the cake to a cooling rack until cold to touch.
Meanwhile make the icing by draining the peanuts and placing into a food processor along with the coconut cream and honey.
Blitz the icing mix for 5 minutes, scraping down the sides every minute.
To assemble the cake, remove the cooled cake from the tin and place on a serving plate.
Spread the icing over the top of the cake and place the cake in the fridge for 2 hours to full set.

Note: I have decorated with extra chopped peanuts, extra toasted desiccated coconut and grated chocolate.

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Chocolate Honeycomb Spiced Christmas Pudding

Posted on December 9, 2017 Posted in Pudding .

Chocolate Honeycomb Spiced Christmas Pudding

Christmas cake is not for everyone, in fact it tends to be an acquired taste for most, much like mince pies.

So to cater to all that are not in favor of the traditional taste I decided to come up with a pudding that would appease all. Think chocolate cake mixed with a traditional Christmas cake mixed with some extra crunch surprise. The dates takes the edge off the mixed fruit intense depth in flavor while the spices, nuts and honeycomb work well with the chocolate profile.

Ingredients:

125g dried mixed fruit
225g dried dates, diced
60ml brandy
160ml orange juice
225g butter
140g brown sugar
3 eggs
40g cocoa powder
140g plain flour
1 tsn ground cinnamon
¼ tsn ground nutmeg
½ tsn ground ginger
110g pecans, chopped
30g breadcrumbs
200g honeycomb, diced

Ganache:

30ml cream
50g dark chocolate

Method:

Preheat the oven to 160c and line a pudding tin with baking paper.
Place the mixed fruit and diced dates in a bowl with the brandy and orange and leave for 1 hour to absorb.
Place the butter and sugar in a bowl and using electric beaters whisk for 3 minutes until light and fluffy.
Add the eggs one at a time to the sugar mix, beating in between each addition.
Sieve the flour, cocoa powder and spices into the sugar mix.
Add the fruit mix, breadcrumbs and nuts and beat until mix is combine.
Lastly, add 150g of the honeycomb and stir until combine.
Pour the mix into the prepared tin, flatten with a spoon and place the lid on the tin.
Bake the pudding in the oven for 90 minutes or until a skewer inserted in the center just comes out clean.
Place the pudding on a cooling tray until cooled completely.
Meanwhile, add the chocolate and cream into a bowl and heat in the microwave on a low power of 1 minute or until just starting to melt.
Stir the ganache until silky smooth.
Turn the cooled pudding upside down onto a plate and pour the ganache over the top, scatter with remaining diced honeycomb.
To serve cut the pudding into slices and accompany with ice-cream or double cream.

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Green Smoothie Chocolate Cake

Posted on October 7, 2017 Posted in Cakes .

Green Smoothie Chocolate Cake

Green Smoothie Chocolate Cake recipe

Don’t get scared, hold on and stay with me for 1 minute, I can guarantee this cake will taste only of chocolate, you will not taste a gram of green or healthiness in this cake.

The name of this recipe says it all, I have taken key ingredients that you usually find in green smoothies that provide a pleather of varying health benefits and turned them into a cake. In fact, 12/16 of the ingredients in this cake are well known for their health benefits.

Don’t believe you can eat a nutritious cake and thoroughly enjoy it? The below is an example of a few ingredients that provides exactly that:

Zucchini – vitamin C & A, protein, fiber, potassium & folate
Spinach – vitamins A, B2, C and K, magnesium, manganese, folate, iron, calcium & potassium
Dates – iron, calcium, potassium, phosphorous & magnesium
Cocoa – lower blood pressure, improve blood flow & 3x the antioxidants than a cup of green tea
Cinnamon – lowers blood sugar and reduce heart disease risk factors
Ginger and Turmeric – anti-inflammatory qualities
Oatmeal – controls blood sugars, high in fiber and drops bad cholesterol
Avocado – vitamin C & E

Ingredients:

Cake batter:

265g zucchini
65g spinach
65g dates
240ml almond milk
65g cocoa powder
¼ tsn ground cinnamon
1/4 tsn ground ginger
Pinch turmeric
165g butter
240g sugar
4 eggs
30g oatmeal
175g self-raising flour

Icing:

1 large avocado (190g flesh)
60g dates
80ml honey
1 tsn vanilla essence
30g cocoa powder

Extra:

35g dates, diced

Method:

Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Grate the zucchini into a bowl and squeeze out 65ml of the zucchini liquid.
Place in a food processor the spinach, dates and 120ml of the almond milk, blitz until smooth.
Add the remaining 120ml of almond milk along with the cocoa powder, cinnamon, ginger and turmeric to the food processor. Blitz until smooth and well combine, add to the zucchini and stir to combine.
Using electric beaters whisk the butter for 3 minutes or until pale in colour.
Add the sugar to the butter and beat for 5 minutes until fluffy and light.
Add the eggs, one at a time beating for at least 1 minute between each addition (mix should be light, pale and fluffy).
Pour the oatmeal into the butter mix and sieve the self-raising flour into the mix.
Add the almond milk wet mix and whisk with electric beaters on low until just combine.
Spoon the mix evenly into the 2 prepared cake tins.
Bake in the oven for 50 minutes or until a skewer inserted in the center of each cake comes out clean.
Leave the cakes in the tins for 10 minutes before inverting onto a cooling rack until cold.
Meanwhile, make the icing by placing the avocado, dates, vanilla and honey into a food processor and blitz until well combine and smooth.
Add the cocoa powder to the avocado mix and blitz until smooth and well combine.
Place 1 cake onto a plate, top with 1/3rd of the icing.
Add the 2^nd cake on top and use the remaining icing on the top and sides of the cake, scatter with the additional dates for decoration, enjoy.

NOTE: For additional decoration only I have picked a few flowers for the garden and arranged on top of the cake.

Green Smoothie Chocolate Cake recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Posted on September 16, 2017 Posted in Pudding .

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

Recently I needed to make a gluten free pudding for a dinner party, however I didn’t want to use a gluten-free flour as I wanted a really really fluffy texture, almost like a soufflé lightness and from my experience gluten-free flour tends to produce a bit of a denser texture.

Therefore, I ventured into the kitchen and did some experimenting with a range of alternative base ingredients. Surprisingly (almost bizarrely) the ricotta experiment produced the most amazingly light texture that just melts in the mouth.

Keeping with the ricotta theme I completed the dish with my always successful crowd pleasing ricotta ice-cream.

This recipe is super moreish but not too sweet thanks to the dark chocolate and limited sugar in the pudding.

Ingredients:

Ice-cream:

450g ricotta cheese
300ml sweetened condensed milk
3 tsn vanilla extract
450ml thickened cream
60ml vanilla flavored liquor (optional)

Pudding batter:

40ml thickened cream
20ml milk
160g dark chocolate
220g ricotta
15g cocoa powder
1/4 tsn coffee granules
4 eggs
1/4 tsn salt
80g sugar

Sauce:

100g dark chocolate
180ml thickened cream

Extra:

20g butter

Method:

Preheat the oven to 180c degrees.
In a food processor blitz the cheese, condensed milk and vanilla until smooth.
Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
Stir the liquor until well combined and place in a bowl in the freezer to completely set.
To make the pudding place the cream and milk into a bowl and heat in the microwave until steaming.
Add the chocolate in pieces to the milk mix and stir until silky smooth and well combined.
Place the chocolate mix, ricotta, cocoa powder and coffee granules into a food processor and blitz until well combined.
Separate the egg yolks from the whites and add the yolks to the chocolate mix, blitz until smooth and well combine.
Place the egg whites into a bowl along with the salt and beat until soft peaks form.
Add the sugar to the eggwhites and beat for 5 minutes or until the mix is glossy and smooth.
Fold the chocolate mix into the eggwhites until only just combined.
For the sauce, place the cream into a bowl and heat in the microwave until steaming.
Add the chocolate pieces to the cream and stir until silky smooth and well combined.
Add the 20g of extra butter, melted, to a pudding bowl and roll the bowl around to ensure all slides are covered in butter.
Pour the pudding mix into the bowl and cook in the oven for 45 minutes or until a skewer inserted into the center comes out almost clean.
Spoon the pudding into serving bowls, top with the chocolate sauce and a scoop of the ricotta ice-cream.

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Dark Chocolate and Lemon Bombe recipe

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Chocolate and Hazelnut Sweet Lasagna

Posted on July 29, 2017 Posted in Unique .

Chocolate and Hazelnut Sweet Lasagna

Inspired by the latest craze of turning the sweet onto the savory and the savory into the sweet. I have dabbled with this a little with sweet dumplings, ravioli and tacos as well as posted my Apple Crumble Pizza and my Chocolate Nut Springroll. However I still have many many more ideas on things to create.

One item I have been meaning to turn from savory to sweet is lasagna. I have tried many savory versions of this dish, from a Mexican fest to vegan based-meals, however never a sweet one.

I figured using a cheese and crème patisserie fusion filling could replicate the cheese. Using actual lasagna sheets covered in layers of chocolate and hazelnut spread would imitate the pasta and meat layers. And of course, not forgetting the white sauce top layer I made a delicious meringue to complete treat.

I’m surprised at how good this turned out to the point that it for sure amazingly delicious.

Custard Cream filling:

6 eggs
100g sugar
2 tsn vanilla essence
65g cornflour
750ml milk
300g ricotta cheese
60g icing sugar
120ml thickened cream

Extra:

4 lasagna sheets
80g Nutella
100g dark chocolate

Sugar syrup:

150g sugar
80ml water

Method:

Line a 15cm x 30cm cake tin or deep oven dish with baking paper.
Make the filling by whisking with electric beaters the egg yolks, sugar, vanilla and cornflour until well combined.
Leave the egg white aside for later use.
Place the milk into a saucepan on high heat until the milk starts to boil.
Add the milk to the yolk mix is a steady stream until well combined.
Transfer the mix back into the pan on a medium heat and using a hand whisk beat until the mix thickens up into a custard.
Pour the mix into a bowl with plastic wrap on top and leave aside to cool completely.
Meanwhile with electric beaters whisk the ricotta and icing sugar until well combined.
Add the cream to the ricotta mix and whisk until well combine and smooth and place in the fridge for later use.
Preheat the oven to 180c degrees.
Cut the lasagna sheets to fit I the tin perfectly.
Spoon 20g of Nutella onto each lasagna sheet and spread with the back of a spoon to evenly cover to sheet.
Dice the chocolate into small pieces and sprinkle the chocolate evenly over the Nutella, leave the sheets aside for later use.
Remove the plastic wrap from the custard mix and add the ricotta mix, beat until smooth and combine.
To put the cake together, spoon 1/5^th of the filling into the prepared cake tin. Spread with the back of a spoon for even coverage.
Add a lasagna sheet and top with another 1/5^th of the filling.
Continue with the lasagna and cream layering until all 4 sheets have been placed and the last 1/5^th of filling is placed on the top of the last sheet. You should have done 5 filling layers and 4 sheet layers.
Cover the top of the tin with aluminum foil and bake in the oven for 25 minutes.
Meanwhile make a meringue by placing the egg whites into a bowl and whisking with electric beaters.
Place the sugar and water into a pan on high heat stirring until the sugar dissolves then leave the mix until a candy thermometer hits 125c degrees.
Slowly take the sugar syrup off the heat and in a slow and steady stream pour the syrup into the egg whites.
Continue beating the egg white mix for 5-10 more minutes or until glossy and silky.
Remove the lasagna from the oven, remove the foil and spread the meringue over the top of the cake.
Place the cake back in the oven for 10 more minutes to cook the pasta through and bake the meringue until golden brown.
Leave the cake aside to cool in the tin then cut into squares, place slice of lasagna onto a plate with a side of vanilla ice-cream.

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Snickers Babka

Posted on June 10, 2017 Posted in Bread .

Snickers Babka

This recipe has actually come from a snickers rice bubble slice and a peanut and bacon babka fail.

I was determine to make something with the snickers flavors but in a really untraditional way. After experimenting I actually realised that melted caramel, chocolate and peanuts work very well in the bread format.

The flavors really come though in this recipe and as the base of the recipe is bread and not cake the sweetness is not too overpowering. This recipe is a really moreish bread to eat!

Ingredients:

Bread

210g flour
25g sugar
4g yeast
1 egg
85g warm water
35g butter, at room temperature

Filling

40g butter
70g chocolate
30g icing sugar
50g chopped peanuts
70g caramel (soft caramel chews)

Method:

Place the flour, sugar and yeast in a bowl and mix until combine.
Whisk the egg and add to the mix with luke warm water.
Using a wooden spoon stir until the mix is combining and resembles a dough.
Flour the bench and place the dough on the flour. Kneed for 3 minutes of until the dough is elastic and smooth.
Place the mix in an oiled bowl and using your hands massage the butter into the dough until well combine and glossy.
Place plastic wrap over the bowl and leave in a warm place for 2 hours or until the dough triples in size.
Dice up the cranberries.
To make the filling place the butter in a bowl and heat until boiling in the microware.
Add the chocolate and allow to sit for 1 minute. Stir the chocolate until the mix is smooth.
Add the icing sugar to the chocolate mix as well as the peanuts.
Meanwhile, punch down the dough and knead until smooth.
Roll the dough out to 40cm x 20cm with a rolling pin.
Spread the filling over the dough evenly.
Place the caramel in the microwave and heat until the caramel is smooth. Drizzle over the filling.
On one of the short ends of the dough brush with water with a pastry brush.
Roll up the dough from the small end with no water and finish at the water end (the water will seal the roll).
Place the dough onto the baking tray, cut a slit down the middle almost to the top of the roll.
Plat the 2 halves by crossing them over each other, place the plastic wrap back on the bread and leave for 30 minutes.
Pre-heat the oven to 190c degrees and place the bread in the oven for 25 minutes or until the bread is golden brown.
Cut the slightly cooled bread into slices and enjoy!