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Chocolate Olive Oil Cake February 18, 2016

Filed under: Cakes,Desserts — delishuss @ 9:51 am
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I saw Nigella Lawson making this recipe on tv and thought I would make it for Valentine’s day for my beau. It doesn’t rise that high, which I imagine is because of the density of the mixture. You could if you wanted to make two and layer it but there’s no real need. It’s so luscious that you only need a smallish slice. I loved it, it has a brownie like consistency. It gets extra brownie points (pardon the pun) for being gluten free and if you don’t melt chocolate over it like I did, it’s also dairy free. Just double check the cocoa that you use as it may contain dairy. I made a little change to the recipe by adding half olive oil and half coconut oil.

Ingredients

 

  • 150 ml regular olive oil (plus more for greasing)
  • 50 grams good-quality cocoa powder (sifted)
  • 125 ml boiling water
  • 2 teaspoons best vanilla extract
  • 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 200 grams caster sugar
  • 3 large eggs

 

Method

1.Preheat your oven to 170°C/gas mark 3/325ºF. Use some oil spray to grease your 22-23 cm/ 9 inch cake tin. Line it with parchment paper.

2. Add the sifted cocoa powder to a bowl and whisk in the boiling water until you have a smooth, chocolatey viscous consistency.

3. Whisk in the vanilla extract, then set aside to cool while you are getting on with the rest. In another bowl, mix the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.

4. I used a hand held mixer because I don’t have a freestanding one. Either way, add the sugar, olive oil and eggs into a mixing bowl and beat together vigorously for about 3 minutes you have a pale yellow coloured cream mixture.

5. Turn the speed down and add the cocoa mixture little by little. Do the same with ground almond (or flour) mixture. Scrape down, and stir a little with a spatula, then pour the chocolate mixture into the baking tin.

Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks a little bit soggy still. Let it cool for 10 minutes on a wire rack, still in its tin. Remove from the tin after the 10 minutes. You can top it with melted chocolate and some fresh fruit or pistachios. For a bit of a change I served it with some vanilla flavoured Greek yogurt. It cut through the delicious dense chocolate.

– See more at: http://www.nigella.com/recipes/view/CHOCOLATE-OLIVE-OIL-CAKE-5551#sthash.fhQTcIGW.dpuf

 

 

 

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Chocolate Mousse Cake May 8, 2012

Filed under: Desserts — delishuss @ 9:18 pm
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I didn’t actually make this myself but I have to try it, it’s to die for. Ocassionally at work someone from our lunch group will bring in a little treat for afternoon coffee. It was a work colleague’s birthday and his wife made him this cake so he brought it in to share, hooray. It’s amazing. Let’s hope it turns out as well now when I try it. It’s a Rachel Allen recipe by the way.

Here goes!

Serves 8

Ingredients

  • 300 g dark chocolate, broken into pieces, or  dark chocolate drops
  • 150 g butter
  • 5 eggs
  • 50 g caster sugar
  • cocoa powder, for dusting

Method

1. Preheat the oven to 180C/160c fan/gas 4. Line the base of a 20 cm diameter spring-from/loose bottomed cake tin with a disc of baking parchment and grease the sides with butter.

2. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and set aside.

3. Place the eggs and sugar in a separate bowl and, using a hand-held electric beater or electric mixer, whisk for 7–10 minutes or until the mixture forms a light, pale mousse.

4. Fold the chocolate mixture into the eggs until fully combined, then pour into the prepared tin and bake for 20–22 minutes or until the cake is almost set. Allow to cool down completely in the tin before removing, then dust with cocoa powder and cut into slices to serve.

 

Chocolate Brownies with a Twist December 19, 2011

Filed under: Cakes,Desserts — delishuss @ 10:19 pm
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My colleague Miro makes tasty desserts and cakes every weekend, so we pressured him into making something nice to go with our afternoon tea. He certainly excelled with these tasty treats. The recipe detailed below has been written by him for us. I think it is worded quite skillfully 🙂

Ingredients:

185g unsalted butter (well I used salted and it didn’t really matter :-)) 185g dark chocolate 85g self-raising flour 40g cocoa powder 3 large eggs 275g golden caster sugar

Optional – zest from 1 lemon, handful of roasted nuts (I got mixture of peanuts, peacan nuts, cashew nuts and roasted them in hot oven for 10 min), crushed chocolate bars, maltesers, or whatever you have handy 🙂

Method

I’m sure you don’t really need me to explain how to mix it all together, but just in case, here we go:

Melt the chocolate and butter in a bowl over a hot water (make sure it’s not boiling too much, as we don’t want the mixture to burn ;-))

While this is nicely melting, beat the crap out of the three eggs with sugar until nice and fluffy (well, not really fluffy, but it should at least double in size, you know the drill….)

Pour in the melted chocolate mixture (make sure it’s not too hot, it should be at room temperature) and mix in gently as we don’t want to loose all our fluff from the egg/sugar mixture 🙂

Then sieve in the flour and cocoa mixture – and mix together – again nice and gently.

And if you wish so, you can now add the lemon zest, roasted nuts cut into chunks and crushed chocolate bars.

Pour the mixture to a square tin – well, mine was a silicone one, so not really a tin, but if you have a proper tin, then you should grease it or use a greaseproof paper, as we don’t want to end up with everything stuck to the tin. Think mine was around 20x20cm (no idea what it is in inches, but who cares ;-))

Put into preheated oven – fan 160C/conventional180C/gas 4 (to cover all options) and bake for 25 min. After 25 min, open the oven and shake the tin to see if the middle is still wobbly – if yes, put it back for another 5 min. If not, just take it out and let it cool down in the tin. Once cooled down, you can cut it to to your wildest imagination – I just cut it into 4 equal squares, then each square into 4 more squares and then each square diagonally into triangles – god, that sounds very complicated (but it’s not, I promise ;-)).

And finally (if you managed to get to this stage without any hick-ups) – enjoy eating it 🙂