Tag Archives: chocolate

My 1.5th Anniversary

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18 months ago, I (most probably) made a stranger slightly uncomfortable by talking a little bit too enthusiastically about fish ‘rape’ and fungal networks. Today, I’m in his flat, cooking dinner and baking a cake. Thinking about the first time we met always brings a smile to my face. He told me then what he thought of free will and I still remember how very impressed I was at how well he can explain himself. He used the right words and the right expressions, which shouldn’t really amaze me as English is his mother-tongue after all, yet it did. I, on the other hand, told him that I like wolves because they’re ‘cool’.

I can write pages about him and us, but that’s not what this blog is about. I just wanted to share with everyone the cake I made today 🙂

1.5 anniversary cake! (Because any reason is a good reason to bake)

1.5 anniversary cake! (Because any reason is a good reason to bake)

This cake was an adaptation of a dessert I made as part of my AS-level food technology coursework. It has a white chocolate and raspberry blondie base, for which I used this BBC Good Food recipe (but halved).

Raspberry and white chocolate blondie.

Raspberry and white chocolate blondie.

I then rolled out a sheet of Sainsbury’s soft white icing to form a border around the base. I wanted to experiment with colour and food colourings so I added a few drops of red in the icing before kneading.

Border made of icing.

Border made of icing.

Cake border attached to base (with raspberry jam).

Cake border attached to base (with raspberry jam).

Next, I poured white chocolate mousse and dark chocolate mousse in alternate thin layers. To make a marbled effect, I gently ran a skewer round the surface in a swirling motion. The cake is then left in the fridge, to allow the mousse to set.

Marbled white and dark chocolate mousse.

Marbled white and dark chocolate mousse.

Last but not least, I decorated the top with leftover raspberries and chocolate shavings. It was delish! (if I say so myself).

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Bon appetit!

I got a bit bored after and decided to ‘play’ with dinner as well…

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Steak and mash, with love.

I wish I can bake more often, but it can get quite expensive (and fattening…) Well, that’s it folks! Hope everyone is enjoying their weekend so far!

Ram

Stumbled Upon Past Me

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I don’t know how it happened exactly. I was looking up travel insurances all night last night and somehow went to bed having found my old Multiply account. At first I cringed with embarrassment at the things that I wrote and posted – I really don’t want to know how I was as a teenager… I have deleted my account but not before downloading the better pictures of my Food Technology projects! You have no idea how excited I was to be reunited with them once more 🙂 I might update the pictures I used in previous posts but, for now, I will leave them here for you to enjoy!

Decorations and picture taken by me during food photography class.

Chocolate meringue torte before decorations.

Chocolate meringue torte after decorations

Caramelising apples.

Caramel sauce.

Mini apple charlotte fresh from the oven.

Mini apple charlotte with caramel sauce

Baking Pear Puff Pastry

Custard Sauce.

Pear Puffs with Custard Sauce.

Making chilled lemon souffle.

Chilled lemon souffle fresh from the fridge.

Experimenting with bases.

Experimenting with fillings.

Chocolate collar.

My very own Blackforest Layers!

I’ve provided recipes for the above and more in my previous posts so do check out my Food entries if any of them interests you 🙂

Ram

Pancake Fun!

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Pancake with melted chocolate, strawberries and cream

Boyfriend-shaped pancake with melted chocolate and raspberries

Just wanted to share a ‘lil pancake madness. The shape of the second pancake was a complete fluke caused by unevenness of the base of the pan it was cooked on. I’m quite pleased with the finished product – it resembles my boyfriend quite a bit (eating it was quite weird…).

Ram

Some Valentine’s Love

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I managed to persuade my boyfriend to bake a cake with me last Valentine’s. It was a chocolate cake layered with fresh strawberries and cream, and it was so good! We had a lot of chocolate leftover, which we used to make lots of chocolate strawberries (and apples). I loved the chocolate strawberries but the apples tasted a bit odd. Possibly because they were reaching their expiry date… Anyway, here are pictures for you to enjoy.

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Ram

Blackforest Layers

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This has to be the dessert I am most proud of to make to date. Mostly because when I first started drawing sketches and experimenting with different textures and tastes, I never imagined that it would turn out so well! Sometimes, I have visions in my head about how something will turn out but they rarely do turn out the way I imagined it to. Story of my life. But, this time it did! Also, when I looked at my past projects, I felt like I’ve grown a little and gotten a bit better at this. So yeah, happy times.

I’m gonna be sharing a couple of pictures of this, just because I am that proud. Hope you won’t mind!

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Ingredients:

  • 1/4 tbsp coffee powder
  • 15ml hot water
  • 3 eggs
  • 75g brown sugar
  • 110g self-raising flower
  • 200g belgium chocolate
  • 87.5ml thickened cream
  • 1 teaspoon castor sugar
  • 110g raspberry
  • 1/2 tsp lime
  • 2 tbsp icing sugar

Preparation method:

  1. Dissolve coffee in hot water; cool.
  2. Beat eggs and brown sugar in small bowl with an electric mixer until thick and pale.
  3. Melt chocolate in microwave.
  4. Fold coffee mixture, dark chocolate, sour cream and flour into egg mixture.
  5. Spread cake mixture into prepared pan; put in oven.
  6. Remove cake from oven; cool.
  7. Cut circles out of cake using a 6.5cm cutter.
  8. Cut 6cm X 22cm strips of baking paper for making chocolate collars (see Picture 2). Fold the wider edge inside to make a ‘handle’. This is so that it will be easier to remove the strip from the chocolate collar once it is set. Spread melted chocolate over cut strips.
  9. Lift chocolate covered baking paper and wrap around one of the cake circles, leaving strip’s folded edges at cake base (handle facing out). Stand at room temperature until chocolate sets.
  10. Using the paper handle, carefully remove baking paper.
  11. Pour raspberry coulis and chocolate mousse onto cake.
  12. Decorate with cream and raspberries.

Chocolate mousse: Beat 2 egg yolks with melted dark chocolate. Beat 3 egg whites until light and fluffy; fold egg white into chocolate mixture.

Raspberry coulis: Put raspberries, lime juice and icing sugar in a mixing bowl.Blend to make coulis. Chill.

Phew! And that’s all the recipes I have to share for now. I have not been trying to make new things for a while. Kinda miss it now… Maybe when I have more free time I’ll start experimenting again.

Ram

Coffee Cheesecake Pie

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My baby! I still remember how much fun I had with this sweetheart. I browsed through a couple of recipes and took bits here and there to create this. You should notice that I made the crumbs into a pie case, just to see if it was possible. And it worked out quite well, don’t you think? The little dots of chocolate sauce gave it a little professional feel and I was (and probably still am, 6 years later) excited about this dessert.

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Ingredients:

  • 100g chocolate chip cookies
  • 112.5g butter
  • 87.5ml milk
  • 75g Philadelphia cream cheese
  • 1 egg
  • 40g sugar
  • 27ml coffee
  • 125g dark chocolate
  • 25ml double cream
  • 4 strawberries

Preparation Method:

  1. Grease 8cm-round loose-based flan tin.
  2. Blend or process cookies until the mixture resembles coarse breadcrumbs.
  3. Add butter and milk.
  4. Using one hand, press cookie mixture evenly over base and around side of prepared tin; refrigerate for 10 minutes.
  5. Preheat the oven to 140 C. Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add eggs and coffee; mix until blended.
  6. Pour into crust.
  7. Bake 35 to 40 minutes or until centre is almost set. Cool completely on wire. Refrigerate at least 3 hours or overnight. Decorate.

Cocoa and Coffee Sauce: Dissolve the instant coffee in hot water. Put dark chocolate, milk, double cream and butter into a bowl over a pan of simmering water and melt them together with the coffee. Stir in the sauce through a fine sieve and it is ready to serve.

Try it, try it, try it!!

Ram

White Chocolate and Pistachio Parfait

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My first attempt at a chilled dessert. It melts just as soon as I remove it from the fridge so it really is a dessert that needs to stay chilled for you to eat it. Success? It would have been a perfect Summer dessert, if it doesn’t melt all that quickly. I guess Summer is getting extinct in England anyway so maybe this parfait will soon be able to survive the weathers of July. Give it a try anyway because it is delicious!

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Ingredients:

  • 145ml cream
  • 62.5g white chocolate
  • 3 eggs
  • 27.5g caster sugar
  • 37.5g pistachios
  • 75g frozen mixed berries

Preparation Method:

  1. Combine cream and chocolate in medium saucepan; stir over low heat until smooth. Beat yolks, eggs and sugar in small bowl with electric mixer until thick and creamy; with motor operating, gradually beat hot chocolate mixture into the egg mixture. Transfer parfait mixture to a large bowl, cover; refrigerate about 30 minutes or until mixture thickens slightly.
  2. Cut eight 30cm squares of baking paper; fold one square in half diagonally. Place triangle on bench with centre point towards you; curl one point towards you, turning it under where it meets the centre point. Hold these two points together with one hand then roll remaining point towards you to meet the other two, turning it under to form a cone. Staple or tape the cone securely to hold its shape; stand cone upright in a tall glass.
  3. Beat extra cream in small bowl with electric mixer until soft peaks form; fold extra cream and nuts into parfait mixture. Pour into cones. Cover cones loosely with plastic wrap; freeze overnight.

Berry Compote: Combine the frozen mixed berries with 2 tablespoons caster sugar and 1 tablespoon water in a small saucepan. Stir in low heat until sugar dissolves. Cool 10 minutes.

Ram