Cakes & Bakes: Mint triple chocolate brownies

Mint isn’t my favourite flavour, the only way I like to eat it is with chocolate. You’d immediately think of After Eights, but they can be sickly sweet. My mint triple chocolate brownies recipe is much more refined.

The recipe doesn’t need a huge amount of added sugar, the dark chocolate – and the white chocolate especially – are sweet enough to start with.

The inclusion of pure cocoa powder (the kind I use is un-Dutched, but it’s not necessary for this recipe) adds even more of a chocolate depth of flavour.

If you don’t have a few heat-proof bowls that fit perfectly over saucepans of simmering water, you can always ‘pulse’ the chocolate in a microwave to get it to melt without burning.

Mint extract is powerful stuff, so you only need a smidgen – less than a teaspoonful to 100 grams of the white chocolate.

To ensure that your stripes are level and defined, keep the brownie in the baking tin as you add each layer. And give each stage time to cool and/or set completely before adding the next one on top.

After a couple of days – if you still have any left – the brownie layer may begin to get a little dry. Simply serve it warmed up with a side of ice cream or pouring cream.

Click here or on the image below to save my recipe to Pinterest

Mint triple chocolate brownies

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Course Dessert

Cuisine American

Servings 9

Ingredients

For the brownie layer

175 g/6oz butter
175 g/6oz soft brown sugar
75 g/2½oz dark chocolate broken up
3 eggs
85 g/3oz plain flour sieved
40 g/1½oz cocoa powder

For the mint layer

100 g/3½oz white chocolate broken up
3 tbsps double cream
½ tsp peppermint extract

For the ganache layer

100 g/3½oz dark chocolate broken up
100 g/3½fl oz double cream

Instructions

Preheat the oven to 180°C/350ºF/Gas mark 4

For the brownie layer

Grease & line a 20cm/8" square cake tin with parchment paper
Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
Stir to incorporate until the chocolate is completely melted and free of any lumps
In another, larger mixing bowl, whisk the eggs and brown sugar together well
Mix in the chocolate mixture
Sieve together the flour and cocoa powder and fold into the mixture
Pour the batter into the lined baking tin
Cook for 15-20 minutes or until just baked
Remove from the oven and set aside to cool, still in its tin

For the mint layer

Melt the white chocolate and double cream together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water). Stir to incorporate until the chocolate is completely melted and free of any lumps
Stir in the mint extract
Pour the mixture on to the brownie and spread evenly over the top with the help of a small offset palette knife
Put the tin into the fridge and allow the mint layer to firm up

For the ganache layer

Melt the dark chocolate and double cream together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water). Stir to incorporate until the chocolate is completely melted and free of any lumps
Once the mint layer has set, pour the ganache over and spread evenly with a small offset palette knife

Mint triple chocolate brownies ingredients

Keyword brownies, chocolate, mint

Cakes & Bakes: Honeycomb cheesecake

I was in the supermarket the other day when I saw Lotus Biscoff Sandwich biscuits on special offer. I’ve eaten the ‘plain’ Biscoff biscuits before – crunchy and cinnamony – alongside a cup of coffee. I thought the creamy double-decker variety would work as a cake base for a honeycomb cheesecake.

Don’t fear the process of making the honeycomb (like I did, first time round). Firstly, have everything you need prepared and to hand; the lined baking sheet, the little spoonful of bicarbonate of soda already portioned out into a little container (an egg cup is ideal), your metal whisk (the caramel will be SUPER-hot, a plastic one may melt) and a trivet to put your hot saucepan on to.

Then, if you don’t have a jam thermometer, you just need to give the cooking caramel your absolute, undivided attention for a few minutes. You’ll notice the size of the effervescent bubbles getting smaller and smaller and, as soon as you see the colour darken to that of a Crunchie bar, whip it off the heat and quickly whisk in the bicarb before immediately pouring it out on to the baking sheet.

Since I’ve cooked many different types of baked cheesecakes over the years, I’ve picked up a few tips here and there…

To achieve the best texture… 1. don’t over-whip the mixture, 2. wrap the bottom of the tin securely in aluminium foil (so it’s water tight) and cook in a water bath / bain marie or use Wilton Bake-even strips – which stop the top from cracking, 3. cook it long & slow in a fairly cool oven, 4. end the cooking process by switching off the oven, leaving the oven door slightly ajar, leaving the cheesecake in there to cool down slowly.

Make sure you allow the cheesecake to cool completely before removing it from its tin and peeling off the parchment. It’s also important for it to be cold before brushing the top with warm honey.

The honeycomb has a tendency to soften up once it’s been on top of the cheesecake for a few hours… not that I see anything wrong with that, I quite like it like that. However, if you want to keep the crunchiness, only sprinkle the crushed honeycomb over the top as it’s being served.

The cinnamon base works really well with the honey glaze and caramel-flavoured honeycomb. It’s sure to trigger positive responses from friends and family when they see and taste this attractive dessert.

Click here or on the image below to save this honeycomb cheesecake to Pinterest

Honeycomb cheesecake

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Cook Time 1

Course Dessert

Cuisine British

Servings 8

Ingredients

For the base

1 150g packet of Lotus Biscoff Sandwich biscuits
50 g/1¾oz butter

For the honeycomb

100 g/3½oz caster sugar
2 tbsps runny honey
¼ tsp cream of tartar
15 g/½oz butter
pinch of salt
30 ml/1fl oz water
½ tsp bicarbonate of soda baking soda

For the filling

500 g/1lb cream cheese at room temperature
200 g/7oz caster sugar
3 eggs
2 tbsps cornflour
300 ml/10½fl oz soured cream
1 tsp vanilla extract
1 tbsp runny honey

Instructions

For the base

Lightly grease and line a 18cm/7" spring-form cake tin
Melt the butter gently in a small pan on a low heat
Roughly break up the biscuits and place them in a food processor. Process the biscuits for 2-3 minutes until they resemble fine crumbs
Pour in the melted butter and process for 30 seconds to combine
Put the biscuit mixture into the base of the tin, using the back of a spoon to smooth the surface evenly
Chill in the fridge for at least 30 minutes

For the honeycomb

Line a baking sheet with parchment paper and set aside
In a large, heavy-bottomed saucepan stir together the sugar, honey, cream of tartar, butter, salt and water (make sure the saucepan is a large one, as the contents will rapidly expand to about 3 times the size once the bicarb is mixed in)
Simmer until the butter and sugar have dissolved, then turn up the heat to 120ºC/252ºF (hard ball stage). You need to be very careful at this point, as it can quickly tip over the desired temperature and burn
Remove the caramel from the hob and whisk in the bicarbonate of soda
Immediately (but very carefully) pour the bubbling contents out on to the prepared baking sheet. Allow the honeycomb to cool completely before peeling it off the parchment
Crush the honeycomb into rough, uneven pieces using a rolling pin. Set aside

For the filling

Rinse out the processor bowl. Place the cream cheese and sugar in the bowl and process for 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the cornflour, sour cream and vanilla extract and process for 30 seconds to combine
Pour the filling into the tin and bake in a low oven at 150°C/300ºF/Gas mark 2 for 1 hour. When cooked, the cheesecake should be well-risen, with a slightly browned top. It should feel slightly firm to the touch and wobble just a little when shaken slightly. If the mixture still appears wet or sloppy, continue to bake a little longer
When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door slightly ajar
Remove the cheesecake from the oven and allow to cool completely - at least and hour
In a small bowl or ramekin, warm the honey in the microwave for 5-10 seconds before brushing over the top of the cheesecake
Sprinkle the crushed honeycomb evenly over the top of the honey-brushed cheesecake

Keyword baked cheesecake, cheesecake, cream cheese, honeycomb

Cakes & Bakes: Almond & lemon scones

In the past, we’ve published a round up of our best scone recipes – and these almond & lemon scones need to be added to the top of that list.

The recipe produces scones that are delicious, light and airy. Perfect as part of an afternoon tea.

Also, I think I’ve nailed the method for achieving scones with maximum lift. Make sure you’re using self-raising flour that hasn’t been hanging around for ages, getting a little stale. Chance would be a fine thing, in these Covid times! In addition, don’t overwork the pastry; it needs to just about hold together.

And another thing, don’t press the dough down too firmly or thinly before you begin cutting the circles; you want it to be about 5cm tall. When pressing the (floured) cutter down into the pastry, don’t twist it side to side; you want a clean, even cut.

Follow all these steps and you’ll have tall, well-risen scones!

Our serving suggestion: butter, clotted cream and a fruit preserve such as a blueberry conserve or mixed berry jelly. Of course, lemon curd would be absolutely perfect too!

Click here or on the image below to save this almond & lemon scones recipe to Pinterest

Almond & lemon scone with butter, jam and mug of tea

Almond & lemon scones

Waitrose Food

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Cook Time 12

Course Tea

Cuisine British

Servings 6 scones

Ingredients

30 g/1oz golden caster sugar
grated zest of a lemon
310 g/11oz self-raising flour plus extra for dusting
¼ tsp fine salt
40 g/1½oz ground almonds
100 g/3½oz unsalted butter diced
120-130 ml/4-4½ fl oz whole milk plus 2 tbsp to glaze

Instructions

Preheat the oven to 220ºC/425ºF/Gas mark 7
Sift the flour into a large mixing bowl
Stir in the salt, almonds, 15g/½oz of the sugar and lemon zest
Rub in the diced butter until the mixture resembles soft sand
Use a blunt knife to quickly mix in 120ml/4 fl oz milk, bringing it all together with cool hands once a shaggy dough forms. (Add the extra 10ml/½ fl oz milk, if needed, to form a dough that's soft but not sticky)
Tip onto a lightly floured surface and knead briefly until uniform. Bring together into a disc and roll out to about 4cm/1½" thick
Flour a 6-7cm/2½" cookie cutter and stamp out 6 rounds, gently reshaping and re-rolling the dough as needed
Brush the scones with milk, scatter with the remaining 15g/½oz caster sugar and swiftly transfer to the hot baking sheet. Bake for 10-12 minutes, until golden and risen
Cool on a wire rack

Serve with butter, clotted cream and fruit jam or jelly

Keyword almond, lemon, scones

Cakes & Bakes: Golden Syrup heart loaf cake

This Golden Syrup heart loaf cake is a cake within a cake… well, not quite. What you do is mix two different batters; in this recipe one is a beetroot cake and the other a golden syrup one. The finished product looks a lot trickier to do than is actually the case.

The uncooked beetroot cake mixture was such a vibrant pink – it was so beautiful! If only I’d remembered from when I used it on a previous occasion that it loses its colour once cooked, it turns to a golden brown.

As it happened, the two cake mixtures were virtually the same colour once they’d both been cooked. Epic “nailed it!” attempt on my part.

You can make the central shape anything you like – it doesn’t have to be a heart. It can be a plain circle or a square or any shape cookie cutter you have to hand. Similarly, the flavour and colour of your cakes can be something else of your choosing. Use a couple of tablespoonfuls of cocoa powder or fine-ground instant coffee and the inner colour will be dark brown. You could simply use a few drops of food colouring in one or both of the cake mixtures; yellow & green, pink & blue… or even lighter and darker shades of the same colour.

I’m going to have to try this recipe again – I won’t let it defeat me!

Click here or on the image below to save this Golden Syrup heart loaf cake recipe to Pinterest

Golden Syrup heart loaf cake

2020-11-05 13:14:26

Serves 8

Cook Time

45 min

Cook Time

45 min

For the heart sponge cake

100g/3½oz caster sugar
100g/3½oz butter, softened
2 eggs
100g/3½oz self-raising flour
25g/1oz beetroot powder

For the Golden Syrup sponge cake

100g/3½oz butter
50g/1¾oz caster sugar
50g/1¾oz light brown soft sugar
200g/7oz Golden Syrup
250g/9oz self-raising Flour
1 egg
135ml/4¾fl oz milk

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For the heart sponge cake

Preheat the oven to 180ºC/350ºF/Gas mark 4
Grease and line a 23cm/9" square cake tin
Cream together the caster sugar and butter until light and fluffy
Whisk the eggs and add to the sugar/butter mixture in 2 increments
Sift in the self-raising flour and beetroot powder and fold into the batter
Bake for about 30-35 minutes until fully cooked
Leave to cool for 10 minutes, remove from the tin and allow to cool completely on a wire rack
Once fully cooled, use a heart-shaped cutter to carefully cut out bat shapes from the cake. Set the shapes aside while you prepare the other cake mixture

For the golden syrup sponge cake

Grease and line a 1kg/2lb loaf tin
In a small saucepan add the caster sugar, light brown soft sugar, golden syrup and butter and gently melt. Set aside and allow to cool
Sieve the self-raising flour into a large mixing bowl
Whisk together the milk and egg before adding them to the flour alongside the cooled sugar/syrup/butter mixture
Combine until smooth and lump-free
Spoon about ⅓ of the mixture into the loaf tin
Get the heart shapes and carefully set them upright into the mixture. Place them tightly together so they hold each other up
Carefully spoon the rest of the mixture into the loaf tin. Ensure you cover the hearts and that they stay in place
Bake for about 45 minutes, until fully cooked
Remove from the oven and allow to cool completely in the tin
Slice and serve

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