This Italian-style flourless chocolate cake has a crisp crust, a wonderful rich dark chocolate flavour and a light, moist, melt-in-the mouth centre. I prefer my cakes not too sweet so I reduced the sugar in this recipe which comes from one of my favourite cake books, Bake your cake & eat it too! by Tamara Millstein. Preheat…… Continue reading torta di cioccolata
Tag: chocolate
chocolate babka
A traditional Eastern European Jewish cake, Babka or Kranz is a cinnamon and/or chocolate-filled, doubled and twisted length of yeast dough typically baked in a high loaf pan. David Lebovitz had already adapted a recipe which I used, although instead of being visible on top my layers of chocolate are hidden inside. For the Babka dough mix 2 teaspoons…… Continue reading chocolate babka
chocolate mousse with brandied prunes
Hervé This, a French physical chemist who pioneered molecular gastronomy, is responsible for a number of popular cooking techniques. Among them is this chocolate mousse (chantilly) made from only 2 ingredients: chocolate and water. To make brandied prunes simply place prunes into a glass jar, cover with brandy and wait – after a few months the brandy will infuse into…… Continue reading chocolate mousse with brandied prunes
panforte
Panforte translated means ‘strong bread’ and comes from the region of Siena in Tuscany, Italy. It was originally known as Panpepato or ‘peppered bread’ due to it’s spicy flavour. It dates back to the 13th century when it was used to pay taxes and is believed to have been carried on quests by Crusaders. My friends Mary, Caroline and I made 2…… Continue reading panforte
chocolate cinnamon cake
Inspired by Mexican chocolate which is made with cinnamon, this cake is better after 2 days if you can wait. In a small saucepan combine 6 tablespoons of good cocoa powder, 1 cup of boiling water and 150g (5¼ oz) of butter and heat until the mixture is melted and glossy. Remove from the heat and place in a mixing…… Continue reading chocolate cinnamon cake
dark chocolate coated cherries
Cherries and chocolate are famously well suited. Try this simple combination of fresh ripe cherries in a dark chocolate shell with a hint of coconut. Wash and chill 30 ripe cherries. In a microwave melt 40g (1½ oz) of 70% dark chocolate with 2 teaspoons of unrefined coconut oil until you can stir them together into a smooth…… Continue reading dark chocolate coated cherries
chocolate whiskey raisin cake
In search of an elusive cake once eaten, I tried this recipe by Mietta O’Donnell. I still haven’t found it but this one was deliciously dark and rich with that hint of whiskey shining through. You must plan ahead to make this cake as you start by soaking ½ a cup of raisins in ½ a cup of…… Continue reading chocolate whiskey raisin cake
backyard mint ice cream with a chocolate shell
Here’s another wonderful ice cream flavour from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Creamy, delicate and refreshing all at the same time. The chocolate shell is so simple and so much better than anything you can buy. Measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry…… Continue reading backyard mint ice cream with a chocolate shell
the best chocolate sauce
This chocolate sauce is so easy and so much better than any you can buy. It is delicious with ice cream, on a banana split, over Pear Helene or with anything that is good with chocolate sauce! Here it’s served warm over good quality vanilla ice cream, with frozen pitted cherries (thawed) and a good…… Continue reading the best chocolate sauce
flourless chocolate hazelnut sour cherry cake
A moist and deeply rich chocolate cake with classic hazelnut flavour and a good amount of sour cherry. Preheat the oven to 160 ℃ (320 ℉). In a small bowl blend 80g (2¾ oz) of Dutch cocoa powder with 80g (2¾ oz) of melted butter. Add ½ a cup of boiling water and mix until you have a…… Continue reading flourless chocolate hazelnut sour cherry cake
michelle picker cooks 