Sweet Tooth Experiments

  • About Me
  • Recipe Index
  • Baking Metrics
  • Tips & Tricks
  • Common Baking Questions
  • Contact

Tag Archives: cocoa

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Posted on September 29, 2019 Posted in Slice .

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

After recently going on a gut loving and IBS focused diet I have been consuming a lot more raw, natural, seeds, nuts, good fats and vegetables.

If you follow this blog you will know I have baked gluten free many many times as well as used dried fruit instead of sugar and vegetables as the base for my sweet recipes (with taste testers never realising).

This recipe incorporates the above as well as uses coconut oil, almonds and avocado to replace butter, cream and the need for flour.

This recipe is super easy, literally all ingredients thrown into a blender and spooned into a cake tin in the oven, then boom – a delicious slice.

To take this slice to the next level I have made a simple avocado based icing, that just like the cake is made by simply bending the ingredients together.

This slice is rich, decadent and satisfying, without any sign that it’s full of vegetables and fruit.

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Ingredients:

Slice:

  • 200g eggplant, diced
  • 130g 70% dark chocolate
  • 60g coconut oil
  • 80g almond meal (ground almonds)
  • 70g dates, chopped
  • 30g cocoa powder
  • ¼ tsn salt
  • 1 tsn vanilla essence
  • 60g toasted desiccated coconut
  • 3 eggs
  • 1 tsn baking powder
  • ½ tsn bi-carbonate of soda

Icing:

  • 1 Avocado (seeded and peeled)
  • 20g cocoa powder
  • 20g 70% dark chocolate
  • 20g coconut oil
  • 20g rice malt syrup

 

Method:

  1. Pre heat the oven to 170c and line a 20cm x 20cm cake tin with baking paper.
  2. Place the eggplant in a bowl and microwave for 4 minutes or until the eggplant is steaming and soft.
  3. Place the chocolate and oil in another bowl and microwave for 1 minute or until the oil is melted.
  4. Remove the bowl from the microwave and stir until the mix is silky smooth and combine.
  5. Place the almond meal, dates, cocoa powder and salt into a food processor and blitz until mix resembles fine breadcrumb texture.
  6. Add the eggplant, chocolate mix, vanilla, coconut, baking powder, bi-carbonate of soda and eggs to the mix and blitz until well combine.
  7. Spoon the mix into the prepared cake tin, flattening the top with the back of a spoon.
  8. Bake in the oven for 25 minutes or until a skewer inserted into the center comes out clean.
  9. Allow the slice to cool in the tin then place onto a cooling tray until cold.
  10. Meanwhile place the icing ingredients into a food processor and blitz until smooth.
  11. Spoon the icing mix into a piping bag fit with a star nozzle.
  12. Cut the slice into pieces and pipe the icing onto each piece.
  13. Enjoy!

 

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Step 2

 

 

 

 

 

 

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Step 5

 

 

 

 

 

 

 

 

 

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Step 6

 

 

 

 

 

 

 

 

 

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Step 7

 

 

 

 

 

 

 

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Step 8

 

 

 

 

 

 

 

 

 

 

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Step 9

 

 

 

 

 

 

 

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Step 9

Millet Chocolate Chili and Cinnamon Cupcakes recipes

Step 11

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print
Leave a comment .
Tags: avocado, avocado icing, Chocolate Coconut Rough Eggplant Slice with Avocado Icing, cocoa, coconut, dark chocolate, dates, Eggplant, rice malt syrup .

Cocoa Ricotta Mousse Tarts

Posted on March 28, 2016 Posted in Tarts .

Cocoa Ricotta Mousse Tarts

Cocoa Ricotta Mousse Tarts recipe
 
I have made many versions of chocolate mousse with interesting ingredients, from silken Tofu to Avocado (check out my Healthy Chocolate Mousse Tart and Avocado Chocolate and Orange Mousse Tart recipes) and made unusual icings from Ricotta to Yoghurt (check out my Rubarb Strawberry Yoghurt cake with Lemon Yoghurt Frosting).

Thus from this experience I do know there is always an alternative to fattening cream that can have nutrient and vitamin benefits instead.

Since I was going down the pathway of experimenting with another alternative version of mousse I decided to also use an alternative to chocolate to lower the sugar content.

Standard chocolate mousse is filled with full fat whipped cream, sugar and lots of chocolate. My aim was to use low fat ricotta instead of cream, cocoa with a little sugar and honey to mimic the chocolate effect and add a little Kahlua kick to intensify the chocolate flavor.

I also wanted to make this super easy (all you need to do it place all ingredients in a blender). This recipe is pretty much fool proof, instantly thick and super tasty.

  

Ingredients:

Pastry:

  • 200g flour
  • 100g butter
  • 40g sugar

Filling:

  • 400g ricotta
  • 2 eggs
  • 55g honey
  • 55g icing sugar
  • 40g cocoa powder
  • 3 tsn Kahlua

 

Method:

  1. Pre-heat the oven to 200c degrees and spray a 12 x 7cm capacity cupcake tray with oil spray.
  2. Place all the pastry ingredients into a food processor and blitz until the mix resembles breadcrumbs.
  3. Add 25ml of water and blitz until the dough comes away from the side of the bowl.
  4. Knead dough for a minute and roll out between 2 pieces of baking paper.
  5. Use a 9cm cookie cutter to cut out 12 pastry circles and place in the center of each mold.
  6. Using a fork prick the middle of the pastry and place the shells in the fridge for 30 minutes.
  7. Meanwhile place the ricotta, egg yolk, honey, sugar, cocoa powder and Kahlua into the food processor and blitz until soft and smooth.
  8. Place the egg whites into a bowl and using electric beaters whisk until peaks form.
  9. Fold the chocolate mix into the egg whites and leave in the fridge for later.
  10. Place the pastry shells into the oven for 18 minutes or until the shells start to brown slightly.
  11. Set the shells aside to cool completely.
  12. Spoon the chocolate mix into the shells and enjoy.

 

Cocoa Ricotta Mousse Tarts recipe

Step 2

Balsamic and Strawberry Custard Biscuits recipe
Step 4
Cocoa Ricotta Mousse Tarts recipe

Step 6

Cocoa Ricotta Mousse Tarts recipe
Step 7
Cocoa Ricotta Mousse Tarts recipe
Step 8
Cocoa Ricotta Mousse Tarts recipe
Step 11
Cocoa Ricotta Mousse Tarts recipe

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print
Leave a comment .
Tags: chocolate mousse, Citrus Ricotta Doughnut Fritters, cocoa, Cocoa Ricotta Mousse Tarts, ricotta .

Potato Chocolate Cake with Passionfuit Icing

Posted on August 31, 2015 Posted in Cakes .

Potato Chocolate Cake with Passionfuit Icing

Potato Chocolate Cake with Passionfuit Icing recipe

 

Every now and then I play with vegetables in my recipes. Some favorites have been my Sweet Potato and Orange Cake , Chocolate Zucchini Cake , Beetroot and Chocolate Brownies to name a few; however one vegetable I have not baked with is the plain old fashion potato.

Though not very popular at current this mundane ingredient was once a norm for cake baking (especially mid-1900s to late 1900s).

I believe the original reason potato featured so heavily in baking (mashed to be more specific) was to use up leftovers.

The Irish were quick onto this where they would make savory potato cakes with eggs, flour, butter, onion etc.

However I am told my grandmother’s sister had a signature potato cake and frequently use this ingredient to make cakes light, fluffy, moist and dense.

It is also used to replace flour is some cases (just like apple puree is to replace butter).

After a few trials I came up with my own potato cake version, which I am quite proud of as it definitely exceeded my expectations!

Think chocolate mud cake, but without the naughty cream and chocolate.

Ingredients:

  • 130g butter
  • 220g sugar
  • 1 egg
  • 1/2 cup mashed potato
  • 1/2 tsn vanilla extract
  • 145g self raising flour
  • 35g cocoa powder
  • 125ml milk

Icing:

  • 1 + 1/2 tbsn fresh passionfruit pulp (this should be 1 + 1/2 passionfruit)
  • 1 cup icing sugar

Method:

  1. Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. In a bowl cream the butter and sugar with electric beaters for 5 minutes until pale and fluffy.
  3. Add the egg.
  4. Add the potato and vanilla essence and beat for 1 minute.
  5. Add the milk and sift in the flour and cocoa powder, stir with a spoon until just combine.
  6. Beat with electric beats for 1 minute.
  7. Pour the mix into the cake tin and bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
  8. Allow the cake to cool in the tin for 10 minutes, and then place on a cooling rack until cool.
  9. Meanwhile make the icing by whisking the ingredients with a hand whisk until combine.
  10. Spread icing on the top of the cooled cake and enjoy.

Potato Chocolate Cake with Passionfuit Icing recipe

Ingredients

Potato Chocolate Cake with Passionfuit Icing recipe

Step 6

Potato Chocolate Cake with Passionfuit Icing recipe

Step 8

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print
Leave a comment .
Tags: chocolate, cocoa, mashed potato, passionfruit, Potato Chocolate Cake with Passionfuit Icing .

Pages

  • About Me
  • Baking Metrics
  • Blogroll
  • Common Baking Questions
  • Recipe Index
  • Tips & Tricks
  • Contact

Archives

  • February 2022
  • October 2021
  • September 2021
  • August 2021
  • April 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • September 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013

Categories

  • America (5)
  • Arabic (1)
  • Australian (2)
  • Biscuits (24)
  • Brazil (1)
  • Bread (12)
  • Brownies (5)
  • Cakes (141)
  • Croatian (1)
  • Cupcakes (20)
  • Custard (1)
  • Doughnuts (6)
  • Flan (1)
  • France (5)
  • Fudge (3)
  • German (1)
  • Greece (2)
  • Hungary (1)
  • Ice-cream & Sorbet (15)
  • Ice-cream cake (6)
  • Icing (18)
  • Italy (4)
  • Jam (1)
  • Jamaican (1)
  • Lebanese (1)
  • Marshmallows (2)
  • Mexican (1)
  • Morocco (1)
  • Mousse (2)
  • Muffins (1)
  • Panna Cotta (1)
  • Pastries (2)
  • Pies (7)
  • Portugal (1)
  • Pudding (12)
  • Roulade (1)
  • Russia (1)
  • Slice (27)
  • Souffle (1)
  • Sweden (1)
  • Swedish (1)
  • Syrup (1)
  • Tarts (13)
  • Traditional (17)
  • Trifile (1)
  • Truffles (5)
  • Turkey (1)
  • Uncategorized (1)
  • Unique (10)

WordPress

  • Register
  • Log in
  • WordPress

Subscribe

  • Entries (RSS)
  • Comments (RSS)

CyberChimps WordPress Themes

© Sweet Tooth Experiments