It’s a very spontaneous recipe. I’ve been in our supermarket and they have always some small recipe cards. So I just took this one and baked it. So that’s also why I used some chocolate-cake mixture not made by myself. Recipe is for about 20 pieces.
Oh by the way… it’s my first participation in “Magazine Mondays”… means make a recipe on monday from a magazine… I have soo many magazines and books about food – but don’t believe that I’ll ever have the time to make all of them… so… let’s start with at least one a week.
- 1dl water
- 3/4dl Cranberry Sirup
- juice of 1/2 citrone
- 50g dried Cherries
- 30g dark chocolate, chopped
- 1 pack (500g) of fix (instant)-chocolate-cake
- 10g pistache, chopped for decoration
- some powdered sugar for decoration
How to do it
- Boil water, sirup and citrone juice. Add the cherris and cook for ca. 3 minutes. Take the pan away, and the cherries out of the pan. Boil again till it’s like a sirup consistence.
- Butter a 24x24cm form. Give the mixture of the chocolate cake in the form. Mix the chocolate chops and cherries in it as well.
- Bake for 25 minutes in the middle of the preaheated 180°C oven.
- Take out of the oven, cool down a bit and spread with the sirup and the pistaches. Powder with some powdered sugar.
So… today I decided to make a something of my new book “BAKED – New Frontiers in baking” by Matt Lewis and Renato Poliafatio. Actually I wanted to make some Cookies – but my little sister prefers Brownies. So… here we go:
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon instant espresso powder
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperatur
- 2 teaspoons pure vanilla extract
How to do it:
- Preheat the oven to 350°C degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
- Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
- Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Yammi.. what’s better then some delicious Cream Scones with aChocolate filling? I made these Cream Scones for the first time and couldn’t get enough! The recipe is adapted by the page “Fresh from the Oven“
Chocolate Cream Scones
2 cups all purpose flour
1/4 cup sugar, plus sugar for sprinkling
2 1/2 tsp baking powder
1/2 tsp salt
3 to 4 oz bittersweet or semisweet chocolate, coarsely chopped
1 1/4 cups heavy cream, cold
1 tbsp milk or cream for brushing the tops
Position a rack in the center of the oven and preheat to 425F. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, and salt together thoroughly. Stir in the chopped chocolate. Make a well in the center and pour the cream into it. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.
On a lightly floured surface, pat the dough into an 8.5 inch round about 3/4 inches thick.
Cut into 12 wedges. Place them at least 1 inch apart on the lined baking sheet. Brush the tops with cream or milk and sprinkle lightly with sugar.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack, and serve warm or at room temperature.
So… here’s a new recipe… actually is it pure improvisation… just mixed some ingredients.. and turned out pretty well.. (lucky girl).
Made this for my lovely employee Gabriela! She has her last day of work tomorrow and i already miss her. i said that she could wish some dessert for her apero.. and she asked me to make something with chocolate and raspberry (her favourite combination). So.. here we go… i really like the fact that these little balls are perfect for aperos… i love fingerfood and for more then 10 people is it just easier to calculate then a cake or so… i have to admit that i don’t remember the exactly measurements … but it should work with …
Chocolate Raspberry Cocos Balls
- 35g cocoa powder
- 80ml water
- 150g dark chocolate, melted
- 150g butter, melted
- 300g brown sugar
- 130g almond meal
- 4 eggs, separated
- cocos, chopped
how to make CRCB
1. Preheat oven to 170°C. Grease 22cm-round cake pan; line base and side with baking paper.
2. Blend sifted cocoa with the water in a bowl until smooth. Stir in melted chocolate and butter, almond meal and egg yolks.
3. Beat egg whites in an other bowl until soft peaks form. Fold egg whites, in two batches, into chocolate mixture.
4. Pour mixture into prepared pan; bake, uncovered, for 5 minutes. Take it out and add the sugar very carefully (attention.. there’s egg white in it.. so don’t overact). (i know.. this sounds probably pretty strange… same to me… but as i said.. this recipe was pure improvisation.. and ya… turned out well *g*) Bake the cake again – this time for about 70 minutes.
5. Take the cake out and wait till it’s a bit cooled down. (not too long please)
6. Now.. you have to destroy the cake. *yiha*… Take some of the cake and make small balls with your fingers. (like making truffles)
7. Turn every ball in the cocos flakes.
8. Take for every ball a raspberry and a toothpick and put it through the choco ball.
9. Here you go… a delicious, sweet fingerfood!