Warm stout and butter together until the butter has dissolved. Remove from heat and whisk in cocoa, then set aside.
Whisk the eggs and sour cream together. Add to the stout mixture with the flour, baking soda and sugar and whisk to combine.
Pour into a lightly greased 21 x 10 cm loaf tin which has been lined with baking paper. Bake at 160C for about 1 hour and 20 minutes or until a skewer comes out clean. Turn out onto a rack to cool.
To make the frosting beat the icing sugar, peanut butter, butter and vanilla for several minutes until light and fluffy. Add the cream and beat for another 2 minutes. Spread on the cooled cake.
cookessentials,
Jun 15, 4:55pm
CHOCOLATE TRUFFLES
1 packet (250g) digestive biscuits 70g ground almonds 2 tbsp orange juice 2–3 tbsp chocolate orange liqueur such as Grand Marnier 375g packet milk chocolate melts
Put biscuits in a food processor and process until fine crumbs form. Transfer to a large bowl. Add almonds, orange juice and liqueur. Stir until well combined. Put a third of the chocolate melts in a small saucepan over low heat. Stir until melted and smooth. Add melted chocolate to biscuit mixture and stir until well combined. Roll mixture into balls about the size of a large marble. Put truffles on a large plate or tray, cover and refrigerate. Line a baking tray with baking paper. Melt remaining chocolate in a small saucepan. Drop truffles, 1 at a time, into the melted chocolate and coat by rolling between 2 forks. Transfer to prepared baking tray. Continue to coat remaining truffles with chocolate. Cover and refrigerate until ready to serve.
cookessentials,
Nov 30, 7:08pm
Bumping up.I reckon the Valthona pearls could be used for the Mayan hot chocolate
cookessentials,
Feb 17, 4:46pm
There are some great chocolate cake recipes in here for that new mixer!
Richfields Factory shop, think itsDisraeli St.Open 12-3 Fridays.All sorts f stuff, always something different, I love the sugar free chocolate from there, you would know it was sugar free!So at last visit a 1kg bag of broken chocolate ( heaps of different flavours) was $6.
cookessentials,
Mar 12, 3:50pm
Chocolate Peppermint Slice
60g butter, softened 55g firmly packed brown sugar 1 1/2 tbsp caster sugar 2 tablespoons milk 110g self-raising flour 1 tablespoon cocoa powder pinch salt 300g icing sugar 1-2 tablespoons boiling water or hot milk 30g butter, softened a few drops peppermint extract, or to taste 150g dark chocolate, melted 1/2 tsp vegetable oil
Preheat oven to 200C or 180C fan-forced. Grease a 22cm springform cake tin.
Beat butter and sugars together until pale and fluffy. Stir in milk, flour, cocoa powder and salt.
Lightly grease hands and press mixture into base of prepared tin. Bake in preheated oven 12 minutes or until firm to touch. Remove from oven and cool in tin.
To make peppermint: using a wooden spoon beat the icing sugar with the water and butter until desired consistency is reached. Add peppermint extract to taste. Spread over cooled biscuit base and refrigerate until set.
Melt chocolate and stir in oil, spread thinly over peppermint. Refrigerate until set. Cut into thin wedges or squares to serve.
cookessentials,
May 27, 7:06pm
I have found them, they are called "She" IP: For the best hot chocolate - dare to use lots and lots of dark chocolate!
Bring 300mls of milk and 100mls of cream to the boil Chop 100g's of fine chocolate (66% would be great) Pour boiling milk and cream over chocolate and blend Add sugar/honey to taste
Serving - Top with whipped cream and grated chocolate
Play with adding some of the following flavours:
Vanilla and Cinnamon Grand Marnier Shot of coffee Chilli powder and nutmeg
check them out http://www.shechocolat.com/ I see they are open seven days 10am - 5pm and lunch till 3pm. The Mayan chocolate is divine as well.
NOTE: This cake can be made two days ahead. Store in an airtight container at room temperature.
Preheat the oven to moderately slow (160C/140C fan-forced). Whisk the cocoa and boiling water in a medium bowl until smooth; allow to cool.
Grease a deep 30cm square cake pan. Line the base and sides with two layers of baking paper, extending the paper 5cm above the edge of the pan.
Beat the butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer butter mixture to a very large bowl.
Stir in combined sifted flours and soda, and the buttermilk in three batches until well combined. Stir in the cocoa mixture; mix well. Spread mixture into the prepared pan and bake in a moderately slow oven for 1.5 hours or until cooked when tested. Cool cake in pan for 20 minutes before turning onto a wire rack to cool.
For the whipped chocolate frosting, place both chocolates and butter in a medium heatproof bowl; stir over a pan of simmering water until the chocolate and butter melts. Stir in the oil. Refrigerate chocolate mixture until thick. Beat chocolate mixture with an electric mixer for about 3 minutes.
Spread whipped chocolate frosting over the top and sides of the cooled cake.
cookessentials,
Aug 19, 4:55pm
Apricot And White Chocolate Truffles
410g dried apricots . I use the NZ ones as opposed to Turkish. 250 ml boiling water 60g butter, softened 80g icing sugar 135gcoconut 1 tablespoon finely grated lemon rind 180g white eating chocolate, melted 600g white chocolate Melts, melted
Grease 20cm x 30cm lamington pan; line base and long sides with baking paper.
Combine apricots and the water in medium heatproof bowl. Cover; stand 30 minutes, drain.
Blend or process apricots, butter, sugar, coconut, rind and white eating chocolate until combined. Spread mixture in prepared pan, cover; refrigerate overnight.
Roll rounded teaspoons of the mixture into balls, place on baking-paper-lined tray. Dip balls in a third of the Melts; roll quickly and gently between palms to coat evenly. Return balls to tray; refrigerate until firm. Repeat process twice more with remaining Melts to give balls two more white coats
cookessentials,
Aug 19, 5:04pm
This is such an easy recipe and lovely with a nice espresso! Chocolate After Dinner Slice
250g dark cooking chocolate tin condensed milk 125g'Scotch finger biscuits', crushed 125g roasted hazelnuts, chopped 2 tablespoons brandy or 'Frangelico'
Lightly grease a loaf tin. Line with baking paper.
Place chocolate in a heatproof bowl over a pan of simmering water. Stir until chocolate melts.
Stir in remaining ingredients. Pour into prepared pan. Set aside to chill for 1 hour or until set. Slice and serve with coffee
kaddiew,
Aug 19, 5:21pm
Haven't tried this yet (recipe by Jo Wilcox) but looks so simple and moreish: Little White Chocolate Lamingtons
1 medium sponge cake 1 cup cream I cup white chocolate buttons 1 tsp vanilla essence 1 cup icing sugar 3 cups thread coconut
Cut sponge into 3cm squares. Heat cream till near boiling, remove from heat, stir in buttons and vanilla, till smooth. Cool 10 mins then add icing sugar.
Dip sponge squaresinto choc cream, drain slightly and roll in coconut. Chill 30 mins before serving. makes approx 20
125g butter 1 cup milk 2 eggs beaten 1 ripe banana mashed 1.75 cups SR flour 1.25 cups sugar 1/2 tsp salt 1/4 tsp baking soda 2 tbsp cocoa
In microwave proof bowl melt butter, add milk, eggs and banana. Sift in dry ingreds and stir to combine. Pour into large microwave ring cake mould and cook 11 minutes on medium to high. Stand for approx 4 minutes. Ice as usual. PSI haven't tried this yet.
suzanna,
Aug 19, 5:45pm
Lots of great recipes in here but nothing chocolate will ever come close to the late Rose Gray's Chocolate Nemesis. Rose was a co-founder/owner of the River Cafe in London and a truly amazing woman. The only time I ever have it and it tastes just like the River Cafe'sis when my friends who used to work at the River Cafe make it. Mine somehow just don't cut it.
Melt the chocolate and butter together in a bain marie. Remove from the heat and allow to cool. Preheat the oven to 160 degrees and line a 27cm springform cake tin with foil.
Beat together the eggs and sugar with an electric mixer for five minutes until they’ve quadrupled in volume. Fold the chocolate and butter mixture into the eggs and sugar and stir thoroughly. Pour the mixture into the prepared cake tin.
Place the cake in a large roasting tin in the oven, then pour enough boiling water into the tin to rise 3/4 up the side of the cake. Cook in the preheated oven for over an hour, then turn the oven off and allow to cool completely before removing. Serve with crème fraiche and fresh raspberries.
Preheat the oven to 160C (140C fan-forced). Line two large oven trays with baking paper.
Beat butter, icing sugar and extract in a small bowl with an electric mixer until light and fluffy; transfer mixture to a large bowl. Stir in the sifted flours and cocoa in two batches. Turn the dough onto a lightly floured bench and knead lightly for 5 minutes.
Divide mixture into six equal portions. Use your hands to press each dough portion into a 12cm round. Mark each shortbread round into 6 wedges with the back of a large knife, then prick with a fork. Use your finger tips to pinch the edges of rounds; sprinkle with the coffee crystals
katrinals,
Aug 20, 7:38pm
Also at Riccarton House farmers Market;The Colombo mall ; the She Chocolate Bus and of course at the cafe. You can also buy 'hot chocolate on a stick' to take home and make your own (includes choice of original , Mayan Chilli, Caramel Brûlée and now also Mocha)Plus there are way more than two flavors available in the cafe -all of the above plushazelnut praline ; jaffa; ginger; peppermint; yin yang (white and dark choc); extra dark; or you can add liqueors to it.Something for every taste (Yes I work there!)
cookessentials,
Aug 20, 9:38pm
Lucky you! The Mayan hot chocolate was what we had I think. I loved it.
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