Archives for January 2014

Cherry Chocolate Cheesecake

Cherry Chocolate Cheesecake

Wow!  Try to say this one three times really fast … Cherry Chocolate Cheesecake.  This beautiful looking cheesecake tastes even more delicious than it sounds and looks.  The rich taste and smooth creamy texture of the chocolate cheesecake is complimented perfectly by the cherries.   I originally found this recipe by the talented Emma Braz through Super Food Ideas (Photo by Rob Palmer).    If you’re anything like me and you need a measurement converter, this is the one I use here.

Listed here are the ingredients that I used in comparison to the original recipe (which are fundamentally the same, although some changes are due to particular produce not being available).  Please see the link above for the original recipe.

Ingredients 

  • 250g plain chocolate biscuits (any plain type of chocolate cookies/biscuits will do just fine  OR  use Gluten Free Chocolate Cookies to make the base Gluten Free)
  • 125g butter, melted
  • 500g cream cheese, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 tablespoons cocoa powder, sifted (I used Dutch Processed Cocoa Powder)
  • 300g sour cream
  • 300g cherries, pitted, halved  (I used frozen pitted cherries as they weren’t in season at the time I made this – but they worked just fine)
  • cherries and icing sugar, to serve
  1. Preheat your oven to 160°C or 320F/140°C or 280F  fan-forced.  Grease a 5.5cm/2.5″ deep, 24cm/9″ (base) springform pan.  Crush or Process the biscuits until the mixture resembles fine breadcrumbs.  Add the butter and process to combine.   Press the mixture over the base of the prepared pan.   Cover and then refrigerate for 30 minutes.
  2. Using an electric mixer, beat the cream cheese and sugar until smooth.   Then add the eggs, one at a time whilst beating to combine.   Then beat in the cocoa and sour cream until just combined.   Fold in the cherries and then spread over the biscuit mixture.
  3. Bake for 35 to 40 minutes or until center is just firm. Turn off the oven and allow to cool in the oven for 3 hours with the door slightly ajar/open.   Take out and refrigerate overnight.
  4. To Serve, adorn the top with cherries and sprinkle with icing sugar.  Enjoy!

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Oh my!  Check out this Triple Chocolate Cheesecake that not only looks absolutely amazing, but tastes even better!  This is one of those perfect desserts that people go “wow”over at dinner parties.   You could even change it around and decorate it as a Birthday Cheesecake which is what I did the first time I made it.  I originally found this gorgeous recipe over at Taste and looked around for the creative mystery person who put this one together, but for the life of me, I couldn’t find a name.  If you happen to know the person, I’d love to find out who it was so I can list their name on here as this is one cake that deserves a lot of credit!  It is absolutely divine.

I adapted a few things in this recipe as I couldn’t find the same ingredients as the original recipe mentioned.  Yes,  there is a LOT OF CHOCOLATE in this recipe.  You’ll love it!

If you need a measurement converter (like I usually do) this is the one I use here.

Ingredients

  • 300g plain chocolate biscuits (I used any sort of plain chocolate biscuit/cookie that I could find in the supermarket – it’ll work just fine.)
  • 125g butter, melted
  • 1 x 200g pkt Cadbury white chocolate baking block, coarsely chopped  (Or Nestle White Milk Chocolate)
  • 1/4 cup (60ml) boiling water
  • 3 teaspoons gelatine powder  (This was the hardest thing to find in the supermarket!)
  • 3 x 250g pkts cream cheese, softened
  • 1/2 cup (100g) caster sugar
  • 300ml ctn thickened full cream
  • 1 x 200g pkt Cadbury MILK chocolate baking block, coarsely chopped (I used a block of plain old Cadbury Milk Chocolate for this one)
  • 1 x 200g pkt Cadbury DARK chocolate baking block, coarsely chopped (I used Green’s Organic Dark Chocolate for this one)
  • 100g Cadbury white chocolate melts
  • 250g punnet strawberries, washed, dried (I used raspberries to decorate on top of my cheesecake as they were in season)
  1. Grease and line the base and side of a 23cm (base measurement) springform pan.
  2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.
  3. Place the Cadbury white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.
  5. Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined. Add one-third of the cream cheese mixture to the white chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
  6. Meanwhile, place the Cadbury milk chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.
  7. Meanwhile, place the Cadbury dark chocolate in a heatproof bowl over a saucepan of simmering water and stir with a metal spoon until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set.
  8. Meanwhile, line an oven tray with baking paper. Place the Cadbury white chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat. Dip a strawberry into the melted chocolate to lightly coat. Transfer to the lined tray. Repeat with remaining chocolate and strawberries. Set aside for 30 minutes to set.
  9. Transfer the cheesecake to a serving plate. Top with chocolate dipped strawberries to serve (or whatever fruit is in season in your area!)

 

Bon Appetit!

Chocolate and Peanut Butter Brownies

Chocolate and Peanut Butter Brownie

Check out this Chocolate and Peanut Butter Brownie recipe that really hits the spot!  Chocolate and Peanut Butter are a match made in heaven for the sweet vs salty flavors and this little recipe is one to impress.  Perfect for morning or afternoon tea, lunchbox treats or just to indulge yourself with something sweet, these are divine!  The original recipe is by the very creative Michelle Southan of Taste and photography by Ben Dearnley.  This recipe has been adapted from the original one by substituting with an alternate peanut butter and using organic dark chocolate along with dutch processed cocoa.

  • Melted butter, to grease
  • 150g dark organic chocolate, coarsely chopped (or plain dark chocolate see original recipe)
  • 100g butter, chopped
  • 215g (1 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 2 tbs dutch processed cocoa powder (or standard cocoa powder see original recipe)
  • 2 eggs
  • 200g (3/4 cup) smooth peanut butter (or crunchy peanut butter see original recipe)
  1. Preheat oven to 160°C / 320F (Fan Forced). Brush a 16 x 26cm or 6″ x 10″(base measurement) slab pan with melted butter to grease.  Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth.
  3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
  4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.  (Optional:  Serve with a scoop of Vanilla Ice-Cream)

 

Michelle Southan’s recipes are always delicious and all I can say is … Enjoy either a slight variation or a fabulous original!

 

Gluten Free Flourless Chocolate Cake

Gluten Free Flourless Chocolate Cake

Check out this Gluten Free Flourless Chocolate Cake recipe.  Made with organic dark chocolate and hazelnut meal, each heavenly bite will melt in your mouth.  I originally found this recipe by Katrina Woodman of Taste, although I have adapted the original recipe to make this cake with the particular flavors that I prefer.  The overall balance of chocolate and hazelnut flavor is perfection.  Photo by Mark O’Meara.

Ingredients

  • 1 teaspoon instant coffee powder (OR 2 to 3 shots of espresso)
  • 1/4 cup boiling water
  • 200g butter, chopped
  • 180g dark chocolate, chopped (I use an Organic Dark Chocolate)
  • 2 tablespoons cocoa powder, sifted
  • 4 eggs, separated
  • 1 cup caster sugar
  • 2 cups almond meal (ground almonds) OR I prefer to use Hazelnut Meal (I find Hazelnut & Chocolate make a perfect pair for flavor)
  • Cocoa powder, for dusting
  • Double cream and strawberries, to serve (or see Chocolate Sauce Recipe)
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.
  2. Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
  3. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form (see Cooking class, below).
  4. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa.   The original recipe suggests to serve with cream and strawberries but I like to serve with a chocolate sauce (Yeah, I’m a sweet tooth!).  I use this Chocolate Sauce Recipe.

Simple Chocolate Sauce

Simple Chocolate Sauce Recipe

This is an essential little Chocolate Sauce recipe to have in your recipe collection.  I think everyone has one of these recipes in their collection and they’re usually only two ingredients and this one is easy to prepare and tastes delicious!  Original Recipe by Valli Little and Photo by Ben Dearnley.

You will need 

  • 200g good-quality dark chocolate, chopped (I use organic)
  • 200ml pure cream (pouring cream)

Place the chocolate into a bowl, then pour the cream into a pan over medium heat and bring to just below the boiling point.  Pour over your chocolate then stir until the mixture is smooth.  To make more or less of this sauce, simply adjust the amount of your ingredients.

Enjoy! 

Easiest Chocolate Mud Cake Recipe

Easiest Chocolate Mud Cake

This is one of the BEST and EASIEST Chocolate Mud Cakes that you will ever make.  The texture is moist like chocolate velvet and practically melts in your mouth.  You can decorate it any which way you like, whether it be a plain chocolate ganache, a wedding cake (with marzipan), dress it up as a Birthday Cake, a Special Occasion Cake or just have it plain with a dollop of fresh cream on the side.  It’s one of the few recipes that brings to mind two words … Chocolate … Perfection.

I originally came across this recipe whilst searching for something altogether different and it’s become a favorite ever since.  The recipe for this Chocolate Mud Cake can be found here by Mindy Moo at Best Recipes.  Please note a little adjustment though … Substitute the hot water for milk for a much richer flavor.

Bon Appetite

Triple Chocolate Layer Cake

Triple Chocolate Layer Cake

Check out this fabulous recipe for a Triple Chocolate Layer Cake has layer upon layer full of chocolate goodness in between.  See if you can stop at just one piece!  This divine recipe can be found at Sally’s Baking Addiction where you will be able to see more fantastic pictures by Sally including a step by step recipe (with lots of photos) on how to make this amazing creation.

Looks delicious!

Chocolate Hazelnut Crepe Cake

Chocolate Hazelnut Crepe Cake

Not only does this Chocolate Hazelnut Crepe Cake look fabulous, it tastes amazing too.  The original recipe is by the very creative Lucy Nunes and amazing photography by Jeremy Simons.

You will find the recipe here at Taste.   This cake is easier to make than it looks so please don’t be daunted by the photo.  It’s absolutely delicious!

As an easy alternative, should you prefer not to use frozen crepes as suggested in Lucy’s recipe for this cake, you can make your own Chocolate Crepes.  Click here for the Chocolate Crepes recipe by Rebecca Franklin.

White Chocolate Mud Cake

White Chocolate Mud Cake

Wow!  Check out this delicious White Chocolate Mud Cake recipe with a White Chocolate Ganache.  The recipe for this fabulous cake can be found at the super sweet Chocablog where you will also find a multitude of recipes for all types of  chocolate.  This gorgeous photo of the cake is by Ben of Chocablog.

Frangelico Hot Chocolate

Frangelico Hot Chocolate

Check out this sweet recipe for a Frangelico Hot Chocolate (Alcoholic) to warm you up during those cooler evenings.  Original Recipe by the creative Louise Pickford and photography by Steve Brown.

Such a simple yet creative little recipe for this drink, but WOW! … It’s rich.  It’s creamy.  And it’s smooth.

  • 1.5L (6 cups) milk
  • 375ml (1 1/2 cups) thickened cream
  • 125ml (1/2 cup) Frangelico liqueur
  • 200g good-quality dark chocolate, finely chopped
  1. Combine the milk and cream in a large saucepan over high heat. Bring just to the boil. Remove from heat. Stir in Frangelico.
  2. Divide the chocolate among serving glasses. Pour over the Frangelico mixture and serve immediately.

Cheers!