Tag Archives: chocoholic

Malteser Tart

15 Oct

This is pretty much a HUUUUGE giant COOKIE CAKE. Yep. Cookie. Cake. Malteser tart. Overloaded with chocolate. Chewy, soft, crunchy, salty, malty and tooth-achingly sweet.

Malty goodness

Malty goodness

This is one for all you chocoholics out there.

I recently moved into a new flat. I also got a tart pan. These 2 things came together perfectly as I decided to try out baking in my new oven. So here’s the recipe, it’s SO easy so go try it… like, right now. GO.

Ingredients:

  • 175g Plain flour
  • 130g Chocolate Ovaltine
  • 100g Caster Sugar
  • 1 tsp salt
  • 170g unsalted butter, softened to room temp
  • 100g dark chocolate chips
  • 50g white chocolate chips
  • Large bag of maltesers (more for you to eat!)
  • 20cm tart tin

Method:

  • Pre-heat oven to 165oc
  • Put flour, ovaltine, sugar, and salt into a Magimix and pulse til fine
  • Add butter and pulse til it forms balls of moist dough. Don’t worry if it doesn’t come together immediately.
  • Turn out your mixture onto a cling-filmed surface and work it into a ball of dough
  • Press evenly into bottom of pan
  • Bake in oven for 20-25 mins, until slightly browned
  • Take out of oven and sprinkly on dark chocolate chips
  • Leave to stand whilst they melt then smooth into a deliciously glossy topping.
  • Sprinkle on white chocolate chips and chopped maltesers
  • Save a few to decorate around the edge, leave to cool and SERVE!
*Recipe adapted from Lea & Jay

Chocolate Overload Cupcakes

29 Oct
Overloaded with chocolate!

Overloaded with chocolate!

These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!

Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

I’m drooling just thinking about them…

Recipe:

Cake:

  • 200g plain flour
  • 2tbs baking powder
  • 40g cocoa powder
  • 250g caster sugar
  • 80g unsalted butter, at room temperature
  • 240ml whole milk
  • 2 eggs
  • 1tsp vanilla bean paste

Buttercream:

  • 280g butter, softened
  • 100g cocoa powder
  • 400g icing sugar

Caramel Sauce:

  • 75 grams best-quality unsalted butter
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml double cream
  • 1 teaspoon fleur de sel

Method:

  • For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
  • Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
  • Mix until all combined well
  • Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
  • For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
  • If needed add some milk or double cream to loosen the mixture.
  • Pipe onto cupcakes once cooled
  • For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
  • Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
  • Stir with a wooden spoon and let cook for a minute or so more
  • Decant into a jug, and once cooled, drizzle over your cupcakes
  • Top with your favourite chocolate bar and serve
  • Eat. Immediately!
Cupcake gloriousness!

Cupcake gloriousness!

Baileys Chocolat Pop Up

20 Sep

Baileys, usually a creaming, slightly coffee-tasting drink that i LOVE served on the rocks, or even adding to my baking experiments! But this week, thanks to Who’s Jack, I became one of the lucky few to visit the Baileys Chocolat Luxe pop up in Covent Garden. As most of you know, i’m a HUGE chocoholic, so this really was a dream come true for me!

Chocolate Wonderland

Chocolate Wonderland

We entered through a piece of art created specially for the event, this definitely added to the “WOW” factor and made us even more excited!

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We walked through another art installation and into the bar area, a dream of chocolate and gold, even a tree dripping with whisks!

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After a few minutes, curtains at the back of the room opened to reveal two long tables, and we were invited to take our seats! First course was ready and waiting for us, fresh from the sea and served on ice. The food was presented to us and explained that everything was designed to compliment the Baileys chocolat drink.

Fresh and satisfying!

Fresh and satisfying!

Our plates were cleared and as we waited for mains to be served, it was explained that they were going to be “reactive plating” and all of a sudden the chefs appeared, and started plating up the food right in front of us, on the table! With swirls and flourished they added sauces, delicately placing the other elements on and around the design, randomly reacting to whatever chef had come before. We were encouraged to ask about each element, and we did. The beautifully pickled radishes were my favourite, their sharpness in contract to the wonderfully sweet damson sauce.

The finished "plating!"

The finished “plating!”

You can see on my Twitter account a few Vines I created of the plating process. After we ate our fill from the table, we were invited back into the back for dessert. This was of course my favourite – a medley of chocolate and creamy dessert. My favourite was the triangle of choca-mocha cake, followed closely by the intensely rich bailey chocolat truffle.

Insane dessert

Insane dessert

We rounded off the evening with our own taste of Baileys Chocolat Luxe, served on the rocks with a raspberry. This drink was a DREAM, and I couldn’t get enough, even trying to ply the bartender for seconds!

See the swirl?!

See the swirl?!

A huge thanks goes out to the team at Baileys, for a fantastic and unforgettable dining experience! The team at Blanch and Shock couldn’t have been more welcoming and helpful, they truly gave us a fantastic evening! Now I just have to go and get my own bottle for another taste, and even to create some baked goods! Im thinking Baileys Chocolat cheesecake, or even a Cronut!

What would you make?

Ultimate Chocolate Cake

9 Sep
Death by Chocolate

Death by Chocolate

This cake is a chocoholic’s dream… the ultimate cake for any chocolate lover! It’s a dense but moist chocolate cake, sandwiched together by not one by TWO different buttercreams, decorated with chocolate and drizzled with home-made salted caramel sauce. Drooling yet?!

All the chocolate!

All the chocolate!

 

As you can see, Mr Cadbury made a bit of an appearance here….! This cake is so rich that one slice is enough, and must be accompanied by a hot drink!

I adapted a Telegraph recipe for the cake, and made my own chocolate and Speculoos buttercream, as well as salted caramel sauce to accompany the cake.

Ingredients for the cake:

  • 450g unsalted butter, softened
  • 450g caster sugar
  • 6 large eggs
  • 350g self-raising flour
  • 100g cocoa powder
  • 3 tsp baking powder
  • 2 tsp vanilla extract
  • 200ml milk

Method:

  • Sift flour,cocoa powder and baking powder together in a mixing bowl and add in caster sugar and butter at room temperature
  • Mix using a stand or hand mixer until the mixture resembles breadcrumbs
  • Add in eggs one at a time, using the mixer on slow speed to incorporate
  • Add the vanilla to the milk and do the same, adding bit by bit until all combined
  • Pour the mixture into 2 separate tins (you can use 2 8 inch cake tins here)
  • Bake on 180oC for 35-45 mins approx, until cooked though (you can test this by inserting a skewer, you want it to come out clean, or with only a few crumbs)
  • Cool the cakes, and make your buttercreams and salted caramel

I used Nigella’s recipe for salted caramel sauce.

I made a speculoos buttercream by whipping together about 400g sifted icing sugar with 50g butter, and spooning in the speculoos spread until it reaches a thick creamy consistency. You can but the spread here. I used this buttercream to sandwich the cake together.

To top the cake I made a chocolate buttercream:

Ingredients:

  • 450g icing sugar
  • 65g cocoa powder
  • 230g butter
  • 2tbs milk
  • 2tbs cream

Method:

  • Sift together icing sugar and coca powder
  • Add in butter and whisk well
  • Pour in milk and cream, adding more if needed, and whisk until it reaches a buttercream consistency
  • Feel free to add in more milk/cream if needed
  • This will make more than you need!
Cakey Closeup

Cakey Closeup

 

When the cakes were cooled I sliced the tops off to level them, and used the speculoos buttercream in the middle and topped with chocolate buttercream. I decorated the top of the cake using mini Cadbury chocolate bars, and drizzled the caramel sauce around the edges to keep it moist. This was a truly decadent cake, made for a birthday.

As you can see, birthday boy and the whole family (including me!) enjoyed it!

Tuck in!

Tuck in!