Monday, 30 November 2015

Chocolate and Coffee Torte

Moist and rich chocolate deliciousness. Dark chocolate gives this torte a luxurious taste fit to quash even intense chocolate cravings.

Chocolate and Coffee Torte

200g Unsalted butter

200g 75%+ Dark Chocolate

3 tbsp of filter coffee

75g soft brown sugar

75g caster sugar

5 eggs

50g plain flour

50g ground almonds

1. Preheat the oven to 180C. Simmer the chocolate, butter and coffee in a bowl over hot water. Allow the steam to melt the contents and stir to combine the coffee and chocolate which will appear to separate. Don’t allow the mixture to become too hot.

2. Separate the eggs and whisk the brown sugar into the yolks until creamy and light in colour. Combine the caster sugar into the whites in a clean bowl by beating until they make soft peaks.

3. Add the slightly cooled chocolate mixture into the egg yolks and fold to maintain the air in the mixture. Add the sifted flour and ground almonds and combine thoroughly.

4. Take the egg white mixture and fold this in carefully until completely combined. You do not want any white lumps left over in the chocolate mix. Pour into a lined cake 18cm tin. Bake until a skewer comes out almost clean for around 40 mins. If you like a gooey texture then check after 35mins.

5. Serve dusted with cocoa and with a raspberry coulis or whipped cream.   

Sunday, 29 November 2015

Yorkshire Parkin

Yorkshire Parkin on a Winter's night

A traditional hearty ginger sponge eaten in the winter months in Yorkshire. This recipe contains oats and flour but can be made entirely with oats for a denser texture. You can add rum or whisky to your recipe for a toasty flavour.

Yorkshire Parkin

400g Scottish oats
100g plain flour
¼ tsp salt
½ tsp baking soda
2 tsp ground ginger
2 tsp mixed spice
400g golden syrup
100g treacle
60g butter
2 eggs

1. Preheat the oven to 150C.
2. Mix oats, flour, salt and soda, ginger and mixed spice in a bowl.
3. Simmer the syrup, treacle, and butter in a bowl over boiling water. Allow the steam to melt the contents and stir to combine. Don’t allow the mixture to become too hot.
4. Combine the wet and dry ingredients.
5. Add the two beaten eggs and stir in.
6. Pour into a lined 25cm square or equivalent round baking tin. Bake for 1 ½ hours or until a skewer comes out clean.
7. Store overnight loosely covered for the traditional flavours and stickiness to develop.