chocolate

Queen of Sheba Cake (Reine de Saba)

Seaneen's Sunnyside KitchenLeave a comment

Sometimes I make things simply because the name tickles me, (blue moo pie, hummingbird cake etc).

I heard of this cake when reading about the legendary foodie and promoter of French cuisine, Julia Childs, and decided I had to make it.

This is a single layer cake, and is quite light, unlike some super rich dense chocolate cakes. It’s perfect if you don’t want something too heavy at the end of a meal, but is also delicious with a coffee if you feel the need for a little afternoon pick me up.

This recipe has some rum in it, but if you don’t do alcohol or just don’t like rum you can replace it with 2 tablespoons of strong coffee.

Serves 8

Ingredients

For the meringue

Pinch of Salt

3 Eggs (separate the yolks and whites)

1 Tbsp Sugar

For the cake

115 Grams Butter (Softened)

150 Grams Sugar

115 Grams Dark chocolate (melted)

2 Tbsp Rum, or strong black coffee

25 Grams Ground Almonds

1/4 Tsp Almond extract (optional)

60 Grams Plain Flour

For the decoration

2-3 Tbsp Flaked almonds

60 Grams Dark chocolate (melted)

60 Grams Butter (melted)

Method

  • Preheat your oven to 180 degree (Celsius), and prepare a 9 inch cake tin, but rubbing it with butter and then dusting the inside with a little flour (this will stop your cake sticking to the tin)
  • Add 3 egg whites and a pinch of salt to a bowl, and either in a stand mixer or with an electric whisk, whisk until they start to froth before adding a tablespoon of sugar. Whisk until the egg whites are firm, and you can turn the bowl upside down and the meringue stays in the bowl (be careful doing this so you don’t end up with meringue all over your floor). Set to one side
  • For the cake melt the 115 Grams of chocolate in the microwave, (I use blasts of 30 seconds at a time to make sure the chocolate doesn’t burn), and allow to cool slightly
  • In another bowl, slow whisk the butter and sugar together until it is light and fluffy, gradually add the egg yolks. Add the slightly cooled chocolate, and then the ground almonds, and flour until well mixed
  • Add 1/3 of the meringue mix to the chocolate mix, and mix in with a spatula, with help loosen the chocolate mix. Add the next 1/3 of the meringue mix and gently fold this into the chocolate mix with a spatula (this will help keep the air in the cake mix to keep it light. Fold in the remaining meringue mix ensuring it is thoroughly folded through before transferring to your prepared cake tin
  • Make for 16 minutes (there should still be a little wobble in the centre) . Allow to cool in the tin for 10-15 minutes before turning out onto a wire wrack to cool
  • When the cake is cool, toast the flaked almonds in a dry frying pan for a couple of minutes, keep moving them around so they toast evenly and be careful as they can burn easily.
  • Melt the chocolate and butter for the topping in a bowl in the microwave (try blasts of 30 seconds and stir in between blasts to make sure it melts evenly), mix well when finally melted
  • Pour the chocolate and butter mix over the cake and spread evenly to make sure it runs down the sides evenly (I put a plate under wire wrack to catch any icing that runs of the cake and save mess)
  • Sprinkle the edges and sides of the cake with the toasted almonds (store in an airtight box if not eating immediately)

Mini Egg/Chocolate Chip Cookies

FeaturedLeave a comment

I love eating things other people make and one of my workmates made these and I was instantly addicted. So a big shout out to Christina for being kind enough to give me the recipe.

Christina’s recipe uses dark chocolate (either chips or chopped up chocolate), but because it coming up to Easter I decided to use smashed up mini eggs which are my total downfall. These cookies are also a great way to use up any random chocolate you have lying about after Easter.

You can make the dough a day or two before and keep it in the fridge so that all you have to do is cut it and bake when you need them (if you’re having friends over this means less last minute scurrying around and you appear like a serene domestic goddess with an oven full of delicious cookies)

Ingredients

350 Grams Plain Flour

1 Tsp Bicarbonate of soda

1 Tsp Salt

225 Grams Butter (room temperature and cut into chunks to make it easier to cream with the sugar)

175 Grams Soft brown sugar

50 Grams Caster sugar

1 Tsp Vanilla extract

2 Eggs

350 Grams Smashed up mini eggs (or use chocolate chips or chopped dark chocolate)

Makes 24

Method

  • In a bowl combine all you dry ingredients (don’t add the chocolate yet)
  • In a separate bowl combine the butter. both types of sugar, add vanilla extract and mix until creamy, I used a stand mixer for this which makes it a lot easier but an electric whisk will also do the job
  • Beat the eggs into the butter mixture, and then gradually add the flour. Then stir in our chocolate pieces (I folded them in using a large spoon so that they didn’t get too broken up an electric whisk.
  • Split the dough into 2 halves, and roll each half into a sausage shape roughly 5cm in diameter and wrap each sausage in cling film before chilling in the fridge for at least half an hour
  • Preheat you oven to 190 degrees (Celsius), you’ll probably need a couple of baking sheets, and these should be lined with baking parchment
  • Cut the chilled cookie dough into 2cm think slices and transfer to you baking sheet leaving room for them spread as they cook. Bake for 10-12 minutes

3 Ingredient Vegan Brownies (Gluten Free)

FeaturedLeave a comment

Vegans and those with gluten intolerances often draw the short straw when it comes to desserts. These lovely little Brownies are really chocolatety and don’t make you feel like you’re missing a thing.

A friend told me about these after she saw the recipe online, so apologies if I’m not giving credit to whoever came up with recipe, but she couldn’t remember the site.

With only 3 ingredients these are great to knock up from stuff you have in the cupboards. Because I hate food waste, I always freeze over ripe bananas if I’m not going to eat them. Freeze them whole with their skin on, and they’re perfect for using in recipes like this or banana bread

Ingredients

3 Ripe bananas (mashed)

120 Grams Peanut butter

50 Grams Cocoa powder

Method

  • Preheat your oven to 180 degrees (Celsius)
  • In a large bowl, mash the banana, then add the cocoa powder and peanut butter and mix until thoroughly combined
  • Line a 6 in x 6 in tin with baking parchment.
  • Transfer the Brownie mix to the lined tin and spread evenly.
  • Bake for 25 minutes, and allow to cool in the tin

Chocolate Chip and Walnut Pie

Seaneen's Sunnyside KitchenLeave a comment

Any type of chocolate dessert is normally a winner. This pie is similar to a Kentucky Derby pie, I have left out the bourbon, and reduced the sugar because I found the original version overly sweet. The finished result is still rich and delicious and feels really indulgent.

This is divine served with whipped cream or vanilla ice cream. If you’re short on time you can use shop bought pastry or even a pre-made pastry case.

Serves 8

(For the pastry case)

125 Grams Butter

200 Grams Plain flour

2 Tbsp Sugar

Pinch of salt

Cold water

For the filling

125 Grams Butter (melted, and allowed to cool)

125 ml Golden syrup

4 Eggs

200 Grams Brown sugar

50 Grams Plain flour

150 Grams Walnuts (roughly chopped)

125 Grams Dark chocolate (roughly chopped) or chocolate chips

1 Tsp Vanilla extract

Method

  1. For the pastry, add the butter, sugar and salt and flour to a food processor and pulse until it resembles breadcrumbs, (you can use the old fashioned rubbing in method if you don’t have a food processor). Gradually add cold water until the mix comes together as a dough. Form into a ball and wrap in cling film and then chill in the fridge for 30 mins
  2. Grease a 12 inch pie dish/tin, ideally one with removable base. Remove the pastry from the fridge and roll out on a floured surface or between two pieces of parchment paper until 1/2 cm thick (you can check the size by placing your tin the centre of the pastry and checking there is enough room to cover the depth of your tin)
  3. Carefully transfer the pastry to the pie dish and gently ease the pastry into the edges, place in the fridge and chill for another 30 mins. Trim any excess pastry that hangs over the edge of your pastry case
  4. Preheat your oven to 180 degree (Celsius), place a sheet of baking parchment in the prepared party case and add baking beans (I use old uncooked rice, rather than buying the fancy clay baking beans), Blind bake for 20 minutes and then remove the baking parchment and baking beans
  5. For the filling mix, whisk the melted butter (make sure its cool), eggs and add the sugar, vanilla extract and golden syrup and whisk until it lightens in colour and increases in volume (the sugar should have dissolved)
  6. Whisk in the flour, ensuring there are no lumps, and then fold in the chocolate and walnuts with a spatula
  7. Pour the filling mix into the pastry case and bake at 180 degrees for 45 minutes, until the centre of the pie is just starting to set (it will continue to cook as it cools)
  8. Cool for a couple of hours before serving with whipped cream or ice cream

Double Chocolate Chip Pancakes

Seaneen's Sunnyside KitchenLeave a comment

Do you have a chocoholic in your life, then this is the recipe for you?

If you want to do something special serve them with creme fraiche or fresh cream and fruit for the perfect breakfast or brunch dish.

White chocolate chips add a little bit of contrast.

They also make a great dessert, served warm with ice cream and you could even spread them with Nutella if you want to make them even more indulgent.

When bubbles appear on your pancake it’s time to turn it over.

These pancakes freeze well if you want to make a batch and freeze.

Makes 12-15 pancakes

Ingredients

225 Grams Self raising flour

100 Grams Chocolate chips (I used white chocolate chips as I like the contrast)

50 Grams Cocoa powder

1 Tbsp Caster sugar

1 Tsp Baking powder

Large pinch of salt

2 Eggs

400 mil Milk

Oil and butter to fry

Method

  1. Add the flour, cocoa powder, baking powder, sugar and salt to a large bowl and combine
  2. Crack the eggs into the bowl and start to whisk, gradually add the milk and whisk until the mixture is smooth and lump free
  3. Add the chocolate chips and mix well
  4. In a non stick frying pan, add a small knob of butter and a teaspoon of oil and heat over a medium to high heat
  5. Ladle in 2-3 tablespoons of the mixture in to the pan and wait until bubbles start to appear on the pancake. This will be the sign that the pancake is ready to turn, cook for a further minute or two. Repeat until you have used up all the batter (I always give it a stir as the chocolate chips will sink to the bottom and you want some chips in every pancake)
  6. Serve with some butter or syrup, or ice cream if you’re making this for dessert

Mini Egg Rocky Road Bars

Seaneen's Sunnyside KitchenLeave a comment

You can make an almost infinite variety of rocky road bars. The key thing is include lots of different textures.

I used mini eggs because they are basically my crack cocaine. My other more recent addiction is Bishoff biscuits. I’ve used these here, but you can use any type of crunchy biscuit or cookie you prefer.

Ingredients

400 Grams Chocolate (I used half milk and half dark chocolate, but use what you prefer)

125 Grams Bishoff biscuits

100 Grams Marshmallows

250 Grams Mini Eggs

3 Tbsp Golden Syrup

50 Grams Butter

Method

  1. Break the chocolate in to chunks, and add to a microwave proof bowl along with the butter and golden syrup. Microwave for 30 seconds at a time until the butter and chocolate have melted
  2. Place the biscuits in a freezer bag any bash with a rolling pin (if you don’t have one a tin can will do). The biscuits should be be broken into bits but not too small or all crumbs. Put the broken biscuits in a large bowl
  3. Add half the mini eggs to the freezer bag and bash these too. Add to the broken biscuits and add the Marshmallows
  4. Pour two thirds of the chocolate mix into the bowl and stir until combined. Line a 12cm X 18cm dish with baking paper and transfer the rock road mix into it. Spread evenly.
  5. Cover the rocky road mix with the chocolate you held back. I use a wet palate knife to smooth the top (an ordinary knife is fine if you don’t have one, as rocky roads are bumpy)
  6. Sprinkle the remaining half of the crushed mini eggs and refrigerate for a minimum 1-2 hours before cutting into slices

Black Magic Cake

Seaneen's Sunnyside KitchenLeave a comment

I made this as it was Halloween. Yes, this Halloween will be a bit more subdued, but hey any excuse for chocolate cake.

This is by all accounts a really old recipe that was originally developed by Hershey Chocolate, to highlight their cocoa powder.

I used supermarket own brand and it worked fine. Please don’t be tempted use powdered drinking chocolate, it will not taste good.

You’ll see there is coffee in this cake, don’t worry about this. I don’t like coffee flavoured desserts either. I promise you won’t taste the coffee, but it does bring out the flavour of the chocolate.

Rich and shiny ganache

Yes this is very rich, but its not something that you’re going to eat everyday. You won’t be disappointed, this is definitely going in the pure filth file.

Deep, dark, and delicious

Ingredients

For the cake

230 Grams Plain flour

70 Grams Cocoa powder

400 Grams Sugar

2 Tsp Bicarbonate of soda

2 Tsp Baking powder

1 Tsp Salt

2 Eggs

250ml Buttermilk (if you don’t have buttermilk, a 1 Tbsp of lemon juice to ordinary milk and allow to sit for a few minutes)

250ml Strong black coffee (or 1 Tbsp of instant coffee dissolved in 250ml of hot water)

125ml Vegetable oil (Best to use a flavourless oil like sunflower oil)

1Tsp Vanilla extract

For the icing

200 Grams Dark chocolate

175ml Double cream

50 Grams Butter

Method

  1. This is a super easy cake to make. Pre-heat your oven to 180 degrees and grease and line 2 x 8 inch cake tins
  2. For the cake part, combine all the dry ingredients in a bowl
  3. Add the wet ingredients and mix for 90 seconds with an electric whisk
  4. Pour the mix evenly between the two prepared baking tins and bake for 35 minutes
  5. Remove the cakes from the oven and allow cool in their tins for 10 minutes before turning out onto a cooling wrack and allow to cool completely before adding the icing
  6. For the ganache icing, break up the chocolate and add to a heat proof bowl.
  7. Heat the cream in a saucepan until just before boiling and pour on top of the chocolate, and whisk.
  8. Melt the butter and whisk into the cream and chocolate and you will soon have thick and glossy icing. Allow to cool to room temperature
  9. Place one of your cake layers on a plate or cake stand. Spread about one third of the icing on top of the cake and spread evenly with a palate knife
  10. Top with the second cake layer and pour one third of the icing on top, spreading evenly with a palate knife again. Spread the remaining icing around the sides, and add any other decoration you might want

Macarons with Chocolate Ganache Filling

Seaneen's Sunnyside KitchenLeave a comment
Yummy and dangerously addictive.

Anyone one who follows this blog will probably have guessed that I usually don’t do dainty.

But trapped in the house on a rainy Saturday afternoon, I decided to rustle up something different . Macarons are cute little almond meringue cookies, and can have a variety of fillings including butter cream or jam. I have used chocolate ganache, which sounds fancy but is basically just cream and chocolate.

If you’ve seen macarons for sale they can come in a variety of rainbow colours, and can be eye wateringly expensive. This is a bit of a rip off considering that while they might be a bit fiddly they’re not especially difficult to make. They also make great gifts.

Always handy for gifts.

Ingredients

For the mcarons

210 Grams Icing sugar

95 Grams Ground almonds

3 Egg whites (at room temperature)

50 Grams Caster sugar

1/2 Tsp Vanilla paste

Food colouring (this is optional, but it does help them look nice. I would recommend using gel or powdered food colouring)

For the ganache

100 Grams Dark chocolate

150 Grams Double cream

Method

  1. Add the icing sugar and ground almonds to a food processor and whizz for a couple of minutes
  2. Sieve the sugar and almonds into a bowl, and discard any bits of almond that don’t go through the sieve
  3. In a separate bowl whisk the egg whites with an electric whisk until they form soft peaks Gradually add the caster sugar, vanilla and food colouring until you have stiff peaks (you’ve probably saw on cooking shows when the cook holds the bowl over their head and nothing moves)
  4. Start to fold in the sugar and almond mix with a spatula or large metal spoon in small batches
  5. When fully combined, transfer the batter into a piping bag
  6. On a sheet of baking paper, mark out circles about 3cm each. Put a dot of the batter on the four corners of a baking sheet and lay the baking paper on top (this will help it stay in place)
  7. Pipe a blob of the batter on the pre drawn circles until you have used up all the mix. I ended up using 2 baking trays
  8. Once you have piped all the mcarons, lift the trays a couple of inches and tap it down on the counter to get out any air bubbles. If you have any little tails of batter sticking up after piping, wet you finger and flatten them (it will stop them burning)
  9. Allow the macarons to sit out for 30 minutes, this helps them set and forms a skin
  10. Bake in an oven preheated to 150 degrees for 17 minutes, cool before filling
  11. To make the ganache, break the chocolate into small bits and put in a microwave bowl. Melt the chocolate in the microwave (blast for 30 seconds at a time, be sure not to burn)
  12. When the chocolate is melted, add the cream and stir until properly combined, allow to cool
  13. When the ganache is cool, take a palette knife and spread the filling on the underside of a macaron the sandwich with another. Continue until all the macaron halves have been sandwiched together

Triple Chocolate Verrine

Seaneen's Sunnyside KitchenLeave a comment
Rich and deliciously unctuous

This is a little teaser of the dessert for this week’s Supper Club. I like to test recipes before hand and this is a chocoholics dream.

I’m a total fan girl of Eric Lanlard (Cake Boy), his recipes are amazing. I wanted to try this for a while and eventually had a free day to try it. It’s not especially difficult, but it does take a while as you have to wait for the different layers to set.

I made mine in little jam jars. This is a really rich dessert, so you can make smaller versions in shot glasses if you don’t have an especially sweet tooth.

Top with some grated chocolate for a final flourish

Makes 4-6 jam jars, more if you’re using smaller glasses

Ingredients

Dark chocolate layer

75 Grams Dark chocolate

1 Tsp Caster sugar

2 Eggs (separated)

Milk chocolate layer

75 Grams Milk chocolate

1/2 Tsp Caster sugar

2 Eggs (separated)

White chocolate layer

2 Egg yolks

2 Tbsp Caster sugar

150 Gram White chocolate

250ml Double cream

Method

  1. Melt the dark chocolate and sugar in a heat proof bowl over a pan of simmering water. Remove from the heat
  2. Separate the eggs, and whisk the egg whites with an electric mixer until they reach the stiff peak stage
  3. Quickly stir the egg yolks into the slightly cooled chocolate mixture
  4. Fold the egg whites into the chocolate mixture until fully combined. Pour into glasses making sure there is an equal amount in each glass. Put into the fridge to set for 2 hours
  5. For the milk chocolate layer, break into small pieces and melt along the sugar in a heat proof bowl over a simmering water. Remove from the heat once melted.
  6. Separate the eggs, whisk the egg whites to the stiff peak stage.
  7. Add the egg yolks to the chocolate and mix well
  8. Fold the egg whites into the chocolate mixture and mix until thoroughly combined. Top up the glasses that already have the dark chocolate and put back in the fridge to set
  9. For the white chocolate layer, add the sugar and egg yolks to a heat proof bowl and heat over a pan of barely simmering water, whisk for 10 minutes. Remove from the heat and continue whisking until the mix looks light and creamy
  10. In a separate heat proof bowl, break up the chocolate and melt over a pan of simmering water.
  11. In another bowl (yes I should have mentioned that you’ll have a lot of washing up, but it totally worth it), whip the cream with an electric whisk until it forms soft peaks
  12. Add the melted chocolate to the egg and sugar mix and combine well
  13. Fold the mix into the whipped cream, and then add to the glasses. Chill for another 3-4 hours

I would recommend not serving this pregnant women, or very young children.