What do you call this? Honeycomb? Cinder toffee? Hokey pokey? Mr Colonial Cravings always laughs at me when I call it hokey pokey, but that’s what we call it in Cornwall and I think it’s pretty cute. Whatever name you have for it, this gingerbread […]
Nothing shows just how much you care about someone more than letting them indulge in these delectable little bites of rich chocolatey goodness, rather than just scoffing the lot yourself.
I’d forgotten just how delicious the combination of sweet chocolate, bitter coffee and fragrant cardamom is until I was looking back through some of my older posts and I came across my recipe for little pot au chocolate using the same flavours.
It works really well in these fudgy little two bite treats too. These are very rich and moist but not quite as dense as my usual brownies, which means that you can eat a few more of them in one sitting!
makes plenty to share
150g chocolate (I like a 50/50 mix of milk and dark)
25g really, really strong espresso
125g soft dark brown sugar
100g granulated sugar
pinch of sea salt
90g plain flour
40g cocoa powder
1/2 tsp baking powder
1 tsp ground cardamom
100g chocolate chips and a little extra milk chocolate to decorate(optional)
Pre-heat your oven to 180°c and line a 13″ x 9″ tray with foil before lightly greasing it with butter.
Using a double boiler or in a microwave, melt together 150g chocolate and the butter then stir in the espresso before setting it aside to cool.
Whisk together the eggs, both types of sugar and the salt until they are fairly pale and very fluffy. This may take a few minutes, even in a stand mixer. Gently stir the cooled chocolate mixture into the eggs and sugar, being careful not to knock out too much of the air.
Sift the flour, cocoa powder, cardamom and baking powder into the batter, all together to ensure that they are well blended and then fold them in. Finally fold in the chocolate chips if you’re using them.
Pour the brownie batter into the prepared tin and give it a little shake to level it off. Bake the brownies for 20-25 minutes, by which time the top should have formed a nice crust and it should still be a little soft underneath. Leave the brownie to cool completely in the tin before lifting it out the tin with the foil, drizzling with a little chocolate decoration and cutting into bite-size pieces.
These will keep for several days in an airtight container (unless, like me, you have zero will power!)
These are just bonkers easy to make. Seriously, I almost feel like I’m cheating you out of a recipe with this one. These are also dairy-free, although you wouldn’t guess it from how gloriously melty and creamy they are. I’m never 100% certain about whether […]
This is a pair of dinky little purple T-bar shoes which I made using a free pattern I picked up at my local craft store. I had some wool left over from another project so I thought that I may as well have a go at making them.
I think they turned out pretty well, considering the fact that I’m not very good at following patterns (I always lose my place and confuse the abbreviations.) Apparently they have been well received by the little lady to whom I sent them, well she tried to eat them, which as we all know is a pretty big compliment if you’re less than a year old, so that’s good enough for me!