Thursday, 15 December 2016

Rocky road cheesecake


Marshmallow heaven. This rocky road cheesecake is simple and delicious. 

Ingredients:

Rocky road base:
  • 200g milk chocolate, melted
  • 50g digestive biscuits, broken into pieces
  • 50g mini marshmallows

Filling:
  • 280g Philadelphia cream cheese
  • 150g marshmallows
  • 180g double cream, lightly whipped
Topping
  • 8 to 10 marshmallows 
Method:

For rocky road base: Mix together all of the base ingredients and pour into a greased and lined 20cm Spring form cake tin, smoothing into an even layer with the back of a spoon. Leave in the fridge to set while you make the filling.

For the cheese filling:  Beat the cream cheese with a wooden spoon to loosen the texture. Heat the marshmallows in a microwave in 10 second burst until they started to melt and go goes, stir briefly and repeat until fully melted. Pour this mixture into the cream cheese mixture and fold until it's just mixed. Fold in the whipped cream and pour the mixture onto the base, smoothing out with a spatula or the back of a spoon till flat. Put in the fridge to set for at least 2 hours. 

Once the cake is set, carefully remove from the tin and place onto a plate. Toast eight to ten marshmallows on skewers over a gas hob or with a blowtorch and place in a circle around the cake.






Orange chicken



This is more popular in America than UK. 

Ingredients:
  • 2 large pieces of chicken breast, cut into bite-sized cubes
  • 2 tsp cooking oil
  • 2 cloves garlic, minced
  • Oil for deep frying 
  • Salt & sugar to taste
  • Chopped spring onions, for garnishing 
  • White toasted sesame seeds, for garnishing
  • Orange sauce 
For frying batter:
  • 1 egg
  • 1/4 cup plain flour
  • 2 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/4 cup cold ice water 
  • 1/2 tbsp cooking oil
  • Pinch of salt
For orange sauce:
  • 1/4 cup orange juice
  • 1/2 tsp zest of orange zest
  • 3 tbsp water
  • 1 tbsp soy sauce
  • 5 tsp sugar
  • 1 tsp cider vinegar 
  • 2 tsp Chinese rice wine vinegar
  • 1 tsp cornstarch 
Method:

In a bowl, mix in all the orange sauce ingredients. Set aside.

To make the frying batter: In a large bowl, whisk egg and mix in the rest of the frying batter ingredients until batter is smooth. Drop in the chicken cubes, mix well and set aside.

Heat up a wok with deep frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking. Fry until the colour changes to golden brown and completely cooked. Dish out and drain on paper towels. 

Heat up the wok over medium high heat with 2 tsp of cooking oil. Stir fry garlic until fragrant. Gently  pour in the orange sauce mixture, stir and bring it to a light simmer. Add additional seasoning to taste; ie, water if the sauce is too thick, salt, sugar, etc. 

Toss in the deep fry chicken, stir well until sauces all absorbed and lightly thickened up. Dish out and ready to serve with hot steamed rice. Garnish with chopped spring onions and sesame seed. 

Sunday, 4 December 2016

Eggless Mango Mousse Cake


Decided to make this cake that suitable for vegan therefore I decided to use the eggless chocolate cake. This cake is very simple to put together. 

Ingredients: 

For the eggless chocolate cake:
  • 11/2 cup plain flour
  • 1 cup castor sugar
  • 4 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 tbsp lemon juice or white vinegar
  • 1 tsp vanilla extract 
  • 1 tsp coffee (optional)
For the mango mousse:
  • 2 cups mango puree
  • 2 cups whipping cream
  • 2 tbsp sugar, add more or less depending on the sweetness of the mango 
  • 4 tbsp gelatin soaked with 4 tbsp water or 3 tsp agar agar soaked in 3 tbsp water
Method:

For the chocolate cake:

Pre heat the oven to 180°C/160°C for fan oven. Grease and line a 9" pan. 

Combine the flour, cocoa powder, baking soda and salt and sieve twice. Set aside. Add the coffee powder to the water and mix well. Set aside.

Beat the sugar and oil. Add the lemon juice/vinegar and vanilla extract and beat again. 

Sift in the dry ingredients into the wet ingredients and fold gently along with the coffee mix. Once everything is mixed well, pour into the pan and bake for 30-35 minutes. 

Test with skewer or tooth pick in about 30 minutes into the baking, if it comes out clean then the cake is done. Remove and cool in the pan for 10 minutes and then turn into a cooling rack to cool completely. 

For the mango mousse:

Soak gelatin in water, let it bloom for 5 minutes. Then microwave for 30 seconds. Set the gelatin aside to allow the gelatin to cool completely. If using agar agar add it to warm water and heat it up and stir for about a minute or until it becomes clear. 

Once the gelatin is cool, add to the mango puree and mix well. Set aside. 

Remove the base of a springform pan and set the ring on your serving platter or a cake board. Use parchment paper to build the side if the ring will be lower than the cake.

Place the cooled cake inside the ring. Soak cake with the sugar syrup**and set aside.

Whip the cream in high speed until it forms stiff peaks. Now fold in the mango puree and gelatin mixture with the whipped cream. Mix well.

Add the mango mousse over the cake and spread well using a spatula or spoon. Cling wrap and allow to set in the refrigerator for at least  4 hours. 

For the mango glaze:
  • 1/2 cup mango puree
  • 2 tsp gelatin or 11/2 tsp agar agar
  • 3 tbsp water
Once the mousse is set, prepare the glaze.

Soak the gelatin or agar agar in 3 tbsp of water and allow to bloom for 5 minutes. Then heat in a microwave for 30 seconds. Allow to cool completely. If using agar agar, add it to warm water and heat it up for a minute or until it becomes clear. Keep stirring to avoid it form clumping. 

Bounce the gelatin/agar agar has cooled down, mix in the mango puree. Mix well. Pour over the set mousse and spread lightly.

Put the cake back in the refrigerator until the glaze sets completely. Once set remove the springform ring and slowly remove the parchment paper.

Slice and enjoy. 👍

** to make the sugar syrup, add 3 tbsp sugar to 1 cup water, boil it and cool completely.




Saturday, 5 November 2016

Mini Bailey Chocolate Cheesecake



These Mini Bailey Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. 

Ingredients:

For the crust:
  • 1 cup Oreo crumbs
  • 30g butter, melted
For the filling:
  • 340g cream cheese, room temperature
  • 1/2 cup sugar
  • 42g cocoa powder
  • 1/2 cup sour cream 
  • 1/2 tsp vanilla extract
  • 1/4 cup Irish Cream liqueur
  • 2 eggs
For the whipped cream and topping:
  • 3/4 cup double cream
  • 6 tbsp icing sugar
  • 2 tbsp Irish Cream liqueur
  • Chocolate sauce
Method:

For the crust:

Preheat oven to 160C/140C for fan oven. Add cupcake liners to a cupcake pan.

Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms. 

Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

For the cheesecake filling and topping:

Reduce the oven to 150C/130C for fan oven. 

In a large bowl, mix the cream cheese, sugar and cocoa powder until combine. (Use low speed to keep less air from getting into the batter, which can cause cracks.) Scrape down the sides of the bowl. 

Add the sour cream, vanilla extract and Irish Cream. Beat on low speed until well combined. 

Add eggs one at a time, beating slowly and  scraping the sides of the bowl after each addition. Divide the batter between the cupcake liners and fill most of the way. 

Bake the cheesecakes for 12 minutes, then turn off the oven and leave the door closed for another 5 minutes.  Crack the oven door and allow cheesecakes to cool for another 15-20 minutes, then put in the fridge to finish cooling. 

To finish off the cheesecakes, whip the double cream on high until it begins to thicken. Add icing sugar and Irish Cream and continue to whip on high until soft peaks form. 

Pipe the whipped cream on topic the cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve. 




Eggless Strawberry Mousse Cake

  

If you love strawberries, then this cake is a must have. The soft creamy mousse just melts in the mouth and with an equally delicious chocolate cake to go with the mousse........uff that was truly a match made in heaven. 

Ingredients: 

Egg free dairy free chocolate cake:
  • 1 1/2 cups plain flour
  • 1 cup granulated sugar
  • 4 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 tbsp white vinegar or lemon juice 
  • 1 tsp vanilla extract
  • 1tsp coffee (optional)
For the mousse:
  • 1 1/2 cups double cream
  • 1 tsp vanilla extract
  • 1 1/2 cups strawberry puree
  • 2 tbsp granulated sugar ( or to taste)
  • 1 tbsp icing sugar, for the whipped cream
  • 1 tsp lemon juice
  • 3 tsp gelatin  ( if use agar agar powder 2.5 tsp) 
  • Strawberries to decorate, optional 
Method:

For the cake:

Pre-heat oven to 180C/160C for fan oven. Grease and line an 8 inch pan

Combine the flour, cocoa powder, baking soda and salt and sieve twice. Set aside. Add coffee powder (if used) to the water and mix well. Set aside.

Beat the sugar and oil. Add in the vinegar or lemon juice and vanilla extract and beat again. 

Add the dry ingredients into the wet ingredients and fold gently along with the coffee mix. Once everything is mixed well, pour into the pan and bake for 30-35 minutes. Test with tooth pick or skewer, if comes out clean then the cake is done. 

Remove and cool the cake in the pan for 10 minutes and then turn into a cooling rack to cool completely. 

For the mousse:

Leave the bowl with the double cream and beater in fridge. 

Add 3 tsp gelatin with 3 tbsp water and set aside for 5 minutes. Then heat the gelatin in a microwave or saucepan for 30 seconds. Set aside to cool completely. 

Need about 35 strawberries. Roughly chop the berries and put the chopped berries in a blender and puree without adding water. 

Transfer the puree to a saucepan and add 2 tbsp of sugar ( add more if you prefer) and 1 tsp lemon juice. Stir the puree for 3-5 minutes until it's slightly thickened. Remove from heat and let it cool completely. You should have about 1.5 cups of this puree. 

While the puree cools prepare the cream. Make sure the bowl, beaters and the cream is chilled. Add the vanilla extract and 1 tbsp sugar to the cream and whip for about 7-8 minutes until stiff peaks are formed. Do not overbeat. 

As you beat the cream, about 5 minutes into beating, you will start seeing  a beater mark. At this point or when soft peaks form, add the cooled gelatin. Beat again until still peaks are formed. 

Add the cooled strawberry puree and fold gently. Set aside. 

Use a cake ring or a springform pan without the base. Place the ring on a cake board or serving platter. Grease the sides of the pan lightly. 

Gently place the cake inside the pan. Soak the cake with sugar syrup**. Pour the strawberry mousse into the cake ring. Spread it evenly. 

Cover the cake pan and let it set in the fridge for a minimum of 4 hours or overnight. Once the mousse set, remove the ring gently and garnish with some strawberries. 

** to make the sugar syrup add 3 tbsp sugar to 1 cup water, boil it and cool completely 
** if the strawberry is not red in colour you may add some colouring to the puree 



Sunday, 2 October 2016

Oreo Cheesecake Chocolate Cake


Ingredients:
  • 2 cups of sugar
  • 13/4 cup plain flour
  • 3/4 cup cocoa powder
  • 11/2 tsp baking powder
  • 11/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
For non-baked Oreo cheesecake filling:
  • 11/2 cup double cream
  • 226g cream cheese, softened
  • 3/4 cup icing sugar
  • 13 Oreo cookies, coarsely crushed
For milk chocolate ganache :
  • 226g milk chocolate, finely chopped
  • 1 cup double cream
For garnish:
  • 1/2 cup chocolate chips
  • 3/4 cup double cream
Method:

To make the cake:
Preheat the oven to 180C/160C fan assist oven  and grease two 9 inch round baking pans and line the bottom with parchment paper. 

In a large bowl stir together sugar, flour, cocoa powder, baking soda, baking powder and salt.  

Add eggs, milk, oil and vanilla and mix on medium speed for 2 minutes. Add boiling water and mix until it's smooth. Divide the batter into 2 prepared pans and bake 30 to 35 minutes or until skewer inserted in the centre comes out clean. 

Cool 10 minutes in the pans, than remove from pans to wire upside down ( this will flattens domed cakes) and cool it completely.

To make the filling:
In a large mixing bowl whip double cream until firm peaks form.

In another bowl, beat cream cheese and icing sugar until smooth.

Combine cream cheese and whipped cream and stir in the crushed Oreo.

To make the ganache:
In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in double cream. Stir until it's smooth and pour over the cake. ( If it's too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake.

To assemble the cake:
Spread the filling on bottom layer of the cooled cake, carefully place then second layer on top of the filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired. 








Mini Rolo Cheesecakes


These Mini Rolo Cheesecake are super easy to make !! And sure a big hit too, 

Ingredients:

For the crust:
  • 135g Oreo crumb
  • 30g butter, melted
For the cheesecake filling:
  • 340g cram cheese, room temperature
  • 115g light brown sugar
  • 3 tbsp flour
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 160g chopped rolos
Topping:
  • 130g double cream, cold
  • 3 tbsp icing sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla extract 
  • Caramel sauce
  • Chocolate sauce
  • Rolos
Method:

Crust: Preheat oven to 160.  Add cupcake liners to a cupcake pan.  Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liner (about 1 tbsp per cup ) and press into the bottoms.
Bake crust for 5 minutes then remove from oven. Allow to cool while you make the filling. 

Cheesecake filling : Reduce oven to 140C. In a large bowl, mix the cream cheese, brown sugar and flour until combined. (use low speed to keep less air from getting into the batter, which can cause cracks.) Scrape down the sides of the bowl. 
Add sour cream and vanilla extract. Beat on low speed until well combined.
Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the rolos.
Divide the batter between the cupcake liners and fill most of the way.
Bake the cheesecakes for 13 minutes then turn off oven and leave the door closed for another 10 minutes.
Open the oven door and allow cheesecakes to cool for another 15-20 minutes, then put in the fridge to finish cooling.

Topping: Once the cheesecakes are cooled and firm, make the whipping cream. Add the double cream, icing sugar and cocoa powder to a mixer bowl and whip on high speed until stiff peaks form.
Pipe swirls on top of each cheesecake, then drizzle with caramel and chocolate sauce and top with half of a Rolo.

Refrigerate until ready to serve. 



No Bake Mini Raspberry Cheesecakes With Oreo Crust


This non-bake cheesecake is so so beautiful and easy to make. The dark colour of Oreo crust with the cream and pink stripe cheesecake with fresh raspberries and decorated with white chocolate drizzle on top. Best of all no bake!!!!!!! This cheesecake is sure to impress. 

Ingredient:

For the crust
  • 1 cup fine Oreo crumbs
  • 35g butter, melted 
For the cheesecake:
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1/2 cup double cream
  • 2.5 tsp gelatin powder, dissolved in 1/4 cup cold water and rest for 5 minutes
  • 1 1/2 cup raspberries ( divided)
  • 1 tsp vanilla extract
For the topping:
  • about 1 1/2 cup fresh raspberries 
  • 1/3 cup white chocolate chips
Method:

To make the crust: Combine Oreo crumbs with melted butter, stir until evenly moistened than divide the mixture between 8 paper cups and press into the bottom ( it will be approximately 1 1/2 to 2 tbsp per cup). Set in the fridge to firm while making the filling.

To make the cheesecake:  Place almost 3/4 cup of raspberries in a food processor and pulse until completely crushed. Strain it through a strainer to get rid of the seeds and set aside.

Heat dissolved gelatin until completely melted and set aside to cool.

Beat together softened cream cheese, icing sugar and vanilla extract until light and fluffy, set aside.

Beat double cream until stiff peaks form, add melted cooled gelatin and mix to combine. Add cream cheese mixture and mix to combine.

Take out the crust from the fridge, spoon the cheesecake filling onto the crust and fill the cups half way full. Smooth the top and set in the freezer for 5 minutes. 

Add raspberry puree in the remaining cheesecake filling and mix to combine, then gently fold in remaining 3/4 cup raspberries and spoon the mixture on top of the white cheesecake layer. 

Set in the fridge for a few hours to firm or in the freezer for at least 45 minutes. If you stare them in the freezer keep in mind that the raspberries from the filling will melt and release some juice so don't remove the cheesecakes from the paper cups.

Before serving arrange fresh raspberries on top and drizzle with melted white chocolate.



Saturday, 10 September 2016

Non-Bake White Chocolate Strawberry Mousse Cake


This white chocolate strawberry mousse cake us a delicate and elegant summer dessert, refreshing and most of all really flavourful. It's so so good. 
Though it may seem complicated with so many ingredients and directions, actually is quite easy to prepare. No baking is required which makes it a perfect dessert for summer.  

Ingredients:
For the crust:
  • 250g digestive biscuits
  • 80g butter, melted
For the White Chocolate Mousse
  • 200g white chocolate
  • 50g sugar
  • 5g gelatin powder
  • 2 tbsp cold water
For  Strawberry Mousse
  • 300g strawberries
  • 50g sugar
  • 5g gelatin powder
  • 2 tbsp cold water
  • 200g whipping cream v
Method:

Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the  strawberries in quarters. Place the strawberries and sugar in a small sauce pan no place over medium heat until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin. 

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5-10 minutes. Place over low heat just until the gelatin dissolves and then pour it over the strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest . 

Prepare the crust. Place the biscuits into a bowl of food processor. Blend until crumbs form. Add melted butter and process until completely combined. 
Press the mixture into the bottom of a non-stick 8 inch springform pan using the back of a spoon. Refrigerated until you prepared the white chocolate mousse. 

Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 150g whipping cream. Place the bowl over saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5-10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let it cool completely. 
Whip the remaining 200g cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined. 
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set. 

Prepare the strawberry mousse.  Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse. 
Refrigerate for about 4 hours or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan. 




Thursday, 1 September 2016

Chocolate raspberry mousse cake




This is a stunning cake. Not just the look but it has a moist, fudgy brownie base, three layer of light mousse- chocolate, raspberry and vanilla and then a glossy topping of chocolate and tangle of raspberries and chocolate curls on top ! 

Ingredients:

For the Brownie Layer:
  • 3/4 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 115g unsalted butter
  • 245g granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
For the Chocolate Mousse:
  • 200g semi-sweet chocolate, finely chopped
  • 13/4 cups heavy cream, divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
For the Raspberry Mousse:
  • 11/2cups fresh raspberries
  • 250g white chocolate, finely chopped
  • 11/2cups heavy cream, divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink food coloring, optional
For the Vanilla Mousse:
  • 250g white chocolate, finely chopped
  • 11/2cups heavy cream, divided use
  • 4 tbsp honey
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)
To Finish:
  • 100gsemi-sweet chocolate, finely chopped
  • 130g heavy cream
  • 1 pint fresh raspberries
  • Chocolate curls or other decorations

Method

To Make the Brownie Layer:
Preheat the oven to 180C/160C for fan oven. Line a 9-inch cake pan with parchment. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.
Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula. 
Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.
To Make the Mousse Layers:
Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Line the inner wall with a strip of aluminum foil or waxed paper. Make sure the aluminium or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
Place a cake cardboard in the bottom of the pan, then carefully place the baked on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.
For the raspberry mousse, make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use.)
Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.
Finally, prepare the vanilla bean layer. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.
To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.
Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache
For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.



Tuesday, 16 August 2016

Strawberry Chocolate Cake


OMG strawberry and chocolate .......match made in heaven. These two are meant to be together ! This show-off cake is quite simple to make !!!

Ingredients:
For the chocolate cake:
  • 190g sugar
  • 120g flour
  • 40g cocoa powder 
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk 
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water 
For the chocolate mousse:
  • 85g unsalted butter
  • 350g high quality semisweet chocolate (chopped)
  • 100g white chocolate (chopped)
  • 1 3/4 cup double cream
  • 2/3 cup icing sugar
  • 1 1/2 tsp vanilla extract
  • 2 tsp unflavoured gelatin
  • 2 1/2 tbsp cool water
  • 800g strawberries ( try to find small strawberries) 
For chocolate ganache:
  • 2/3 cup double cream 
  • 155g semisweet chocolate (chopped)
For chocolate curls:
  • 100g semisweet chocolate
  • 1 tbsp vegetable oil
Method:

Preheat the oven to 180C, grease a 9 inch round baking pan and line the bottom with baking paper. (Do not use springform pan because the batter is very funny & it might leak).

In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt.  Add egg, milk, oil and vanilla and mix on a medium speed for 2 minutes. Add 1/2 cup boiling water and mix until combine. 

Pour the batter in the pan and bake until toothpick inserted in centre comes out clean (25-35 minutes). Cool 10 minutes in the pan than remove from pan to wire rack upside down ( this flattens domed cakes) and cool completely. 

To make the chocolate mousse: 
In a small dish softened 2 tsp unflavoured gelatin in 2 1/2 tbsp cool water, set aside.

In a heat proof bowl combine chopped semisweet chocolate, white chocolate and butter. Melt over double boiler or microwave. Stir until smooth and set aside to cool.

Heat softened gelatin on low heat and stir to dissolve and become completely free of lumps, set aside to cool.

Mix 1 3/4 cups double cream and vanilla extract until medium peaks form, gradually adding powdered sugar. Mix in gelatin. 

Stir a few tablespoons of the whipped cream into melted chocolate mixture to lighten it. Then transfer  chocolate mixture into remaining whipped cream and gently fold in  incorporate the cream completely. 

To assemble the cake:

Place cooled chocolate cake onto serving plate and set the ring from springform pan around the cake.

Spread a thin layer of chocolate mousse filling onto cake (about 1/2 cup should be enough)

Cut the stem ends of the strawberries flat. Cut in half vertically as many strawberries as needed to go around the inside edge of the pan, than fill in  the entire bottom with whole strawberries. 

To spread the filling easier and not to disturb strawberries, transfer the  mousse into a pipping bag and fill in all the gaps between strawberries (be careful not to skip some gaps). Spread the rest of the mousse on top of the strawberries and smooth the top. Place in the fridge for 4-6 hours or overnight to set. 

When the mousse has set make the ganache. Simmer 2/3 cup double cream and pour over 155g chopped chocolate. Let it sit for a couple of minutes, then start stirring gently until all chocolate has melted and the ganache become smooth. Spread on top of the cake and place back in fridge until the ganache has set. 

Run a thin knife around the cake and release the ring from springform pan. 

To make the chocolate curls:

Melt 100g semisweet chocolate with 1 tbsp vegetable oil and spread in a thin layer onto baking sheet ( not too thin or the curls will break). Place in the freezer for 6-8 minutes to harden. Take out the chocolate from the freezer and leave on the counter for 2 minutes. Use a metal spatula and begin to scrape along the end of the chocolate. If the chocolate is too hard it will break so wait for a while to soften at room temperature. If it's too soft and won't make the curls place the chocolate back in the freezer. 

Gently arrange the curls on top of the cake and garnish with strawberries. Store in the fridge.








Sunday, 31 July 2016

Triple berry tiramisu


This is a beautiful, easy and truly TOTALLY DELICIOUS  dessert to make. 

Ingredients:
  • Lady fingers, 1 package
  • 11/2 cup of double cream 
  • 250g mascarpone cheese 
  • 1 cup of castor sugar , divided
  • 1tsp vanilla
  • 5tbsp Chambord (raspberry liqueur), divided
  • 2/3 cups strawberry jam
  • 11/2 cups sliced strawberry 
  • 1 cup fresh raspberry 
  • 1/2 cup blueberries 
Method:

Spay a 9x9 baking dish with nonstick spray.

Place and arrange the lady fingers on the bottom of the pan, side by side.

In a large bowl, beat the double cream until sort peak for , about 3-4 minutes. 

Beat in the mascarpone, 1/2 cup sugar, vanilla and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside. 

In a separate small bowl, stir together the jam and he remaining 3 tablespoons Chambord. Set aside. 

In yet another bowl, mix together all of the fruits with 1/2 cup sugar. Stir to coat all the fruits, macerating the fruits and allowing some juices to form. Set aside. 

Start by smoothing half of the cream mixture over the lady fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruits.

Repeat the layers, starting with lady fingers, cream, jam then fruits . 

Cover and refrigerate for a minimum 4 hours.

Serve cold. 



Saturday, 2 July 2016

Ombré blueberry cheesecake


I decided to try out an ombré styled cheesecake, I think they look so pretty.

Ingredients:
  • 150g digestive biscuits
  • 75g melted butter
  • 300g cream cheese, softened in room temperature
  • 3x100g blueberry Greek style yoghurt, reserve 1 tbsp  of the blueberry sauce for the swirls on the top for decoration 

  • 10g gelatin soak with 50g water, dissolve, set aside 
  • 100g icing sugar 
  • few drop of purple colouring 
Cream for top layer:
  • 200ml whipping/double cream
  • 1 tbsp icing sugar

Method:

Line the base of an 8 inch spring form baking pan.

Pulse the digestive biscuits in a food processor until fine, then mix in melted butter. Mix well. Press firmly on the base of the cake tin, chill in fridge.

For the cheesecake mixture :  beat icing sugar and cream cheese together. Set aside 
Mix in the yoghurt. Whisk in the dissolved gelatine into the yoghurt. Add cream cheese into the yoghurt and whisk to combine. 

Split the mixture into two portions, add a few drop of purple food colouring to make one portion for a deeper purple.

Take cake tin out form the fridge. Pour the deeper colour cheese mixture into the tin and smooth out. 

Pour the lighter coloured mixture on and smooth out, you can put it in a piping bag and pipe over. I find it define the layer ps without moving the bottom layer when smoothing out. 

For the top layer:  whip the whipping/double cream with the icing sugar until stiff. Once whipped reserve 50g for piping around the cheesecake. 

Pipe onto the top of the cheese mixture and smooth out. 

Using the reserved tbsp of blueberry sauce, drop dots over the cream and swirl with a cocktail stick. chill the cheesecake in fridge over night or at least 4-6 hours.

Release the cheesecake and using the reserved cream pipe around the cheesecake. 






Sunday, 12 June 2016

Fruity Flapjack


Perk up your flapjack with berries and seeds!! This easy fruity recipe is a great teatime treat. 
There's nothing complicated involved, just a bit of  melting and mixing before they go in the oven. 

Ingredients:
  • 150g butter 
  • 55g dark brown soft sugar
  • 397g condensed milk
  • 1 tbsp golden syrup 
  • 250g porridge oat
  • 100g dried cranberries 
  • 100g dried blueberries 
  • 250g ready to eat apricots, sliced
  • 85g pumpkin seeds
  • 85g sunflower seeds
Method:

Lined an 18 X 28cm baking tin with baking parchment.

Preheat oven to 180C/160C for fan oven.

Melt butter and sugar in a large saucepan over a low heat. Add the condensed milk and golden syrup. Remove from the heat and stir in the oats, dried fruits and half of each of the seeds. 

Press the mixture into the prepared tin and lightly press on the rest of the seeds. Bake for 25-30 minutes until golden brown. Allow to cool and then cut into 12 bars. Keep in airtight container. 




Saturday, 4 June 2016

Non-Bake Banana Cheesecake



Cheesecakes are a lovely sweet treat that almost everybody loves. They are very easy to make, and they are simple and delicious. This beauty is full of chocolate and bananas, with a crunchy chocolate base. Serve it with shaved chocolate, chocolate sauce, or simply with freshly whipped cream.

Ingredients:

For the base
  • 175g biscuit crumbs
  • 120g butter, softened
  • 3 tbsp honey
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp double cream
For the filling:
  • 250g cream cheese
  • 250g ripe bananas, mashed
  • 200 ml double cream 
  • 100g milk chocolate 
  • 2 tsp unflavoured gelatine
Method:

To make the base, beat the butter with an electric mixer until lighter in colour and creamy, add the honey and cocoa powder, and beat for a few more minutes, until creamed and well blended. Add the double cream, and gradually add the ground biscuits until you get a batter that you can press into the base of a 23 cm (9-inch) spring form pan. Set the base aside and continue with the filling. 

For the filling, first melt the chocolate in a double boiler and let it cool to room temperature. Next, pour two tablespoons of cold water over the gelatine and leave it for at least 10 minutes to activate. Mash the bananas very well, then set them aside. Beat the cream cheese with an electric mixer on high, until creamy, then add the bananas and blend really well. 

Heat up the gelatine to dissolve it, but do not let it boil. Take a tablespoon or two of the cream cheese mixture and mix it well with the gelatine, then pour everything back to the mixture and blend well. Add in the milk chocolate and mix well. Finally, whip the double cream until stiff peaks form, then gently fold it in. Pour this over the base, and let the cheesecake sit in the refrigerator for at least 4 hours or overnight.