Posts Tagged ‘sweet’

Fudge two ways

Thursday, March 6th, 2014

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squares of plain fudge and rum & raisin fudge | H is for Home

The first & last time I made fudge I was about 12 years old. The only way I could get it to set was to stick it in the freezer for a few hours. It wasn’t exactly inedible, but it was bad enough to put me off attempting it again until now.

Just like our taste in ice cream, Justin & I differ in our taste in fudge. He likes it plain, I like mine stuffed full of fruit, nuts, chocolate and alcohol! To please us both, I made a normal portion of basic mix, divided it into two and made one half into rum & raisin fudge.

I used the basic recipe I found on the Carnation website. I’m already thinking of folding some of this fudge into some of my home-made vanilla ice cream – what do you think?

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Cakes & Bakes: Chocolate mousse

Thursday, February 20th, 2014

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Chocolate mousse in heart-shaped ramekins | H is for Home

We don’t do the Valentine’s night restaurant ‘thing’ – long rows of tables for two, knocking elbows with the couples either side. So we usually stay in with something good to eat and a bottle of red.

This Valentine’s, Justin made gnocchi Gorgonzola and I made chocolate mousse for dessert (I even served them in heart-shaped ramekins). We rented a film, bought a bottle of nice Shiraz and settled in for the night… perfect!

Chocolate mousse isn’t quite a cake or a bake but I thought I’d share the recipe anyway! I tweaked a recipe from Gordon Ramsay’s Sunday Lunch: And Other Recipes from the F Word

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Baked Vanilla Cheesecake

Saturday, November 19th, 2011

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Baked vanilla cheesecake still in its spring-form cake tin

I’ve been making this baked vanilla cheesecake from a Gordon Ramsay recipe that I tore out of a weekend newspaper magazine supplement since way back in 2004!

Baked vanilla cheesecake made from a Gordon Ramsay recipe

It’s a dessert that I go back to again & again. It’s really easy to make and is simply delicious – especially the day after when it’s spent a few hours in the fridge. It’s great served with a ginger or summer fruit compote. We had some with a lovely wild blueberry preserve.

slice of baked vanilla cheesecake made from a Gordon Ramsay recipe served with a wild blueberry preserve

Of all the cakes I’ve made over the years, this has long been Justin’s favourite!

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Tart for tart’s sake

Wednesday, October 13th, 2010

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ingredients ready to make chocolate tart with mocha ganache

Regular readers will know that we’re quite partial to a chocolate cake or tart.

bowl of broken dark chocolate pieces and coffee granules

Justin demanded asked very nicely if I would make the chocolate mocha ganache tart that appeared before our eyes in Stella magazine recently.

chocolate ganache mix in vintage T G Green bowl with whisk

It was quite a lengthy procedure, but I like baking so it wasn’t too great a hardship.

finished chocolate tart with mocha ganache

Also, having just sampled the first slice, I can confirm that it was well worth the effort!

 detail of finished chocolate tart with mocha ganache

It has an exquisite, subtle coffee flavour and beautiful smooth texture.

slice of chocolate tart with mocha ganache on a vintage Denby Arabesque plate

We’ve got a couple of friends coming over for a bite to eat later – we might give them a small piece!

Recipe: Serves 6 generously

For the pastry:

  • 175g (6oz) butter, softened
  • 150g (5½oz) icing sugar
  • 2 eggs
  • 350g (12oz) flour
  • 50g (1¾oz) ground almonds
  • 40g (1½oz) cocoa powder

For the ganache:

  • 125ml (4fl oz) milk
  • 2 tbsp coffee beans, whole
  • 65g (2½oz) sugar
  • 6 egg yolks
  • 2 tbs instant coffee
  • 275g (9½oz) dark chocolate, 66% cocoa solids, broken into small pieces
  • 225ml (8fl oz) double cream
  • 2½ tbsp cocoa powder

In the bowl of an electric mixer with a paddle (I used the K-beater), combine the butter with the sugar until smooth. Add the eggs one at a time, scraping down the bowl with a spatula. Slowly add the dry ingredients until blended. Wrap in clingfilm for 3 hours or overnight.

Preheat the oven to 180ºC/350ºF/gas mark 4. Lightly flour the work surface and roll the pastry into a circle 3mm (⅛in) thick. Transfer to a loose-bottomed 25cm (10in) tart tin. Line with paper and baking beans. Bake for 12 minutes, then remove the beans and paper and bake for a further 4 minutes. Leave to cool.

In a small saucepan bring the milk and coffee beans to a simmer, remove from the heat, cover and leave to infuse for 20 minutes. In a heatproof bowl whisk the sugar and egg yolks to combine. Put the instant coffee and chocolate in a separate heatproof bowl. Strain the milk and discard the beans. Return the milk to the pan, add the cream and bring to a simmer. Pour the hot milk on to the egg yolks in a very thin stream, whisking continuously. Return the mixture to the pan and place over a low heat. Cook gently but don’t allow it to simmer, stirring until it is thick enough to coat the back of a spoon. Immediately pour this into the bowl of chocolate, and stir to melt. In a small pan simmer 100ml (3½fl oz) water with the cocoa powder to dissolve it. Whisk it into the ganache.

Pour the ganache into the tart shell and chill for at least three hours to set. Once cold, slice and serve with ice cream or whipped cream.

What a Tart!

Friday, March 5th, 2010

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slice of chocolate and salted caramel tart on vintage 'Aztec' plate with matching cup & saucer

Last week I watched the first episode (which was all about chocolate) of Raymond Blanc’s new series on BBC 2, Kitchen Secrets. The programme reminded me of a chocolate & salted caramel tart recipe that I’d torn out from a recent Telegraph Stella weekend magazine. It turned out so well and tasted so delectable that I thought I’d share it with you!

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chocolate and salted caramel tart with one slice removed

It’s incredibly rich – you won’t need a big slice – a dollop of crème fraîche makes a perfect accompaniment.

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