Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. […]
I’m a bit funny about frosting, I find it can be a bit hit or miss. All too often it’s too sweet and sugary or it can be grainy rather than silky smooth, or worst of all it can become crusty with a hard sugar shell forming around a squishy middle.
Swiss meringue buttercream is wonderful and avoids all of these pitfalls but it does take rather a lot of time and effort, not to mention egg whites!
This recipe is my new favourite. It solves all of my frosting issues in one. It’s rich and silky, without even a hint of graininess and it isn’t overly sweet. It also feels seriously luxurious in spite of the fact that it requires less butter than some other frosting recipes. It really is an all round winner!
I baked up half the quantity of the sponge from my chocolate caramel fudge cake to pipe this on, let’s face it if you’re making the best chocolate frosting ever then you want to serve it with equally amazing cake!
makes enough to frost 6-8 cupcakes but multiplies easily
15g plain flour
1 tbsp cornflour
1/2 tbsp cocoa powder
50g dark chocolate
100g butter, room temperature
Place the sugar, flour, cornflour and cocoa powder in a small saucepan and whisk together to combine. Stir in the milk and then set the pan over a low heat. Gently heat the mixture, stirring continuously, until it starts to bubble and forms a very thick custard. Set aside to cool completely.
Melt the chocolate and let this cool too.
Put the custard mixture in a bowl and beat it with an electric mixer until it become a little more pale in colour. Beat in the melted chocolate and then follow this with the butter, adding a little at a time until it is all incorporated and you have a light, thick, fluffy frosting which is perfect for piping.
I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned. That’s especially true of this recipe, which […]
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended.
I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as pudding a little odd. We also refer to things that quite clearly are not pudding as pudding (e.g. Yorkshire pudding, steak & kidney pudding, black pudding) but that’s a whole other post! In America ‘pudding’ is pretty much only used to refer to a thick custardy dessert with the exception of bread and butter pudding, although over there it’s just called bread pudding. They seem to love it though, maybe it works so well because their bread is so sweet.
Anyway, I was thinking of how to make bread and butter pudding into something really special. The answer is obviously to add chocolate and use the richest, fattiest ‘bread’ you can find – cue the croissants!
butter for greasing
6 croissants (ideally a little stale)
125g cherry jam
75g dark chocolate (roughly chopped)
3 tsp brandy (optional but really good!)
1 tsp vanilla extract or paste
Grease a baking dish with butter.
Slice the croissants in half horizontally and spread the cut sides with the jam. Arrange them in the baking dish, scattering the chopped chocolate amongst them.
Whisk together the remaining ingredients in a jug, ensuring that they are really well blended. Pour this custard mixture over the croissants and then set the whole lot to one side for 15 minutes so that the croissants can soak up the custard. Pre-heat your oven to 190°c.
Bake for 35 minutes, until the custard is softly set. Cover the top with some foil if it starts to get too brown. Leave to stand for five minutes before serving.
You know you’ve come up with a winning recipe when your brother sends you this message and tells you that he’s just polished off his third slice! But really I can’t blame him for having thirds of this rich, delicious, sticky, gooey cake. The sponge […]
Sometimes you just need a slice of rich gooey chocolate cake. A moelleux isn’t some namby-pamby light, fluffy sponge adorned with frosting. It’s a serious chocolate hit. Dense and fudgy and a little bit gooey in the middle, almost to the point of melting. It’s like a very grown-up brownie.
When we went to Paris we had dinner at an amazing restaurant in Montmartre (away from the tourist traps by Sacre Coeur) and I ordered Cafe Gourmand for dessert. I always order it when I see it on the menu – usually through a combination of indecisiveness and greed. I get to try three or four tiny desserts but it totally counts as one!
Anyway, one of our ( I shared with Mr Colonial Cravings because I’m nice like that) mini desserts was a slice of deliciously rich and melting homemade moelleux. It was utterly delicious, a tiny bit warm, served with Chantilly cream. Heaven!
For Mr Colonial Cravings birthday this year I thought that I would try my hand at baking one infused with Earl Grey tea. It’s safe to say that it was a success!
200g dark chocolate
40g plain flour
2 tsp earl grey tea (optional)
icing sugar to decorate
Pre-heat your oven to 190°c and grease a spring-form cake tin. I like to lightly dust my tin with a little flour too, just to be on the safe side.
Melt together the chocolate and butter in a bain-marie and then set it aside to cool a little. Beat together the eggs and the sugar until they are fairly pale and fluffy. Mix the eggs and the chocolate together.
Grind the tea as finely as you can and sift it with the flour. Discard any bits that are too big to go through the sieve. Sieve the flour/tea again into the chocolate and egg mixture and then fold it together. Pour the batter into the prepared tin and bake the cake for about 35 minutes. It should still be a little soft in the middle when it’s done. Leave the cake to cool in the tin before serving with a dollop of cream.