Terry's Chocolate Orange Trifle

This stunning Terry's Chocolate Orange Trifle is the perfect quick and easy dessert! It can feed a crowd, be made ahead of time and requires almost zero effort.

This spectacular trifle is a perfect last-minute dessert if you cunningly employ a few shortcuts. It requires zero baking. Though I always advocate baking from scratch-and indeed cooking most meals from scratch-I have embraced convenient store-bought products with both arms in this recipe.

• Cake layer: store-bought Swiss Roll 
• Cointreau:  If you do not want to include any alcohol you could replace this with orange juice
• Custard layer: I used store-bought vanilla custard and mixed it with melted Terry's Chocolate Orange.... I need not tell you it tastes amazing!
• Mandarin segments: shop-bought from any brand.
• Whipped cream: this is literally the only bit of actual hands-on effort. I whisked double cream, Cointreau, icing sugar and orange zest.
• Topping: chocolate shaving, orange zest and some Terry's Chocolate Orange slices.

                                                                                        

Ingredients: 

Chocolate Orange Custard:

• 150g Terry's chocolate orange
• 500ml readymade custard

Whipped Orange Cream:

• 450ml double cream
• zest of 1 orange
• 2 tbsp icing sugar
• 2 tbsp Cointreau

Chocolate Orange Swiss Roll:

• 1x jumbo shop bought chocolate swiss roll
• juice of 1 orange
• 3-4 tbsp Cointreau
• 2 x tins mandarin segments drained or fresh slice from an orange

Toppings:

• 1 Terry's chocolate orange
• grated chocolate
• zest of 1 orange

Method:

Melt Terry's chocolate orange carefully until smooth.

Pour your readymade custard into a bowl and add in the melted chocolate. Mix together until smooth. If it goes lumpy, heat the custard mix in a pan over a low-medium heat and stir until all smooth and lovely.

Add the double cream to a bowl, add 2 tbsp of Cointreau, icing sugar and the zest of the orange and whisk to soft peaks.

Slice the chocolate swiss roll into 1-2cm size slices.

Sprinkle over 3-4 tbsp of Cointreau, and the juice from the orange.

Start building your trifle. I put the slices of the swiss roll around the edge of the trifle bowl at the bottom and a few on the bottom as well.

Pour over half of the chocolate orange custard and spread.

Add on the slices of mandarin from the tin and add on any more swiss roll if you have any. Pour over the rest of the custard.

Spread over the top the whipped orange cream and decorate with Terry's chocolate orange slices, grated chocolate and orange zest.

Leave it to set a bit in the fridge so the custard isn't as runny. Enjoy!!!!

Chocolate Mousse Cake

I like chocolate mousse anything-Chocolate Mousse, French Silk Brownie and Chocolate Mousse Brownie are just a few of the chocolate mousse treats that I love! So it isn't surprising that this chocolate mousse cake is one of my favourite cake recipes!

This cake is intensely chocolaty. It is topped with super rich and creamy chocolate mousse for the ultimate chocolate dessert.

And all of that chocolate in one little piece of cake means a super delicious dessert that is perfect for birthdays, holidays and any time you want something a little extra!! Chocolate mousse is simple divinity in its own right, but when paired with chocolate cake, it is downright decadent.

                        

For the Chocolate cake ingredients:

• 175g self raising flour
• 21/2 tbsp cocoa powder
• 1 tsp bicarbonate soda
• 2 eggs
• 130g castor sugar
• 150ml milk
• 150ml corn oil
• 2 tsp vanilla extract
• 125g dark chocolate (70% cocoa solid)
• 397g can Carnation caramel
• 1 tbsp icing sugar

For the Chocolate Mousse ingredients:

• ½ cup hot water
• 25g cocoa powder
• 115g semi sweet chocolate, finely chopped
• 480ml double cream
• 15g icing sugar
• ½ tsp vanilla extract

Method:

For the chocolate cake : Preheat oven to 180C/160C for fan oven.

Base line 2x8" sandwich tins with baking parchment

Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar.

In a jug, measure the oil and milk, then add the eggs, one tsp vanilla extract and mix together with a fork until combined. Beat 2 tbsp of caramel until smooth and whisk into the egg and oil mixture.

Combine the wet with the dry ingredients and mix well. The cake mix will be quiet wet. Pour the mixture into the tins and bake in the centre of the oven for 20 minutes until springy to the touch.

Cool the cake in the tins for 5 minutes and then turn out onto a wire rack. Remove the baking paper and cool completely.

For the chocolate mousse: As the cake cools, prepare the chocolate mousse so it can chill and be ready at the same time as the cake layers. You can also prepare the mousse 1-2 days ahead of time.

Whisk the hot water and cocoa powder together. Set aside. 

Melt the chopped chocolate in a double boiler or use microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Melt in 20 seconds increments in the microwave, stirring after each increment until completely melted and smooth. 

Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside.

Using a hand mixer or stand mixer fitted with a whisk attachment, whip the double cream, icing sugar and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. 

Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflated out the mousse. Cover mousse and chill in the refrigerator for at least hours and up to 2 days.

Assemble the cake: First, level the cakes if needed, using a large serrated knife, slice a thin layer off the tops of the cake to create a flat surface.

Place 1st cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1½ cup of chocolate mousse. Top with 2nd layer. Spread a thin crumb coat over the top and the sides of the cake. Sit in the refrigerator to set for 30 minutes. Finally spread the remaining mousse over the top and around the sides. Use a bench scrapper to smooth out the cake. Or you may also makes some swirling pattern on the sides and the top as you wish.

 

Bramley Apple and Mincemeat Pudding

This recipe I am sharing with you today is one I adapted from a recipe I found on a site called From The Larder. This dessert is one of those great light bulb moments when you realise you can use up leftover mincemeat following the holiday season. Not only that, but you have got yourself a quick and simple dessert recipe that you can come back to time and time again.

Bramley apples are fabulous cooking apples. Large, flattish round apples with green skin and red blush these are fabulously tart apples. They have beautiful white flesh that cooks down into a frothy pulp which makes them ideal for cooking with. They make beautiful applesauce and crumbles.

Mincemeat can be made at home, although, let's face it, buying a jar of mincemeat is not only cheaper, but as delicious.

Ingredients:

• 2 Bramley apples, peeled and diced
• 2 tbsp light brown sugar
• grated zest and juice of ½ lemon
• 150g butter
• 150g caster sugar
• 3 eggs
• 1 tbsp vanilla extract
• 6 tbsp mincemeat
• 150g plain flour
• 1½ tsp baking powder
• ¼ tsp salt
• 1 tbsp milk
• 1 tsp caster sugar, for sprinkle

Method:

Pre-heat the oven to 170ºC/150ºC for fan assist oven.

In a large bowl, mix the Bramley apples with brown sugar, lemon zest and juice. Pour into a buttered baking dish and set aside.

Cream the butter and caster sugar for a few minutes until light and fluffy.

Add the eggs one at a time, mixing until thoroughly incorporated.

Stir in the vanilla extract and then the mincemeat.

Sift together the flour, baking powder and salt then mix into the rest of the ingredients until just combined.

Finally stir in the milk.

Pour the batter on top of the apples then bake in the oven for around 45 minutes until the sponge has browned on top and when inserted the toothpick, it comes out clean.

Sprinkle over the teaspoon of caster sugar and serve with lashings of custard.

Sweet Potatoes, Lentils, Kale and Coconut Milk Stew

It's hard to beat a good stew. A classic comfort food, warm, hearty stews fill our bellies and make us feel good. Perhaps they remind us of childhood, or perhaps they are just satisfying to tuck into after a long day. The best part about stew is that it is easy to make them nutritional powerhouses. This ginger sweet potatoes stew with coconut milk, lentils and kale is simple, healthy, and oh-so comforting.

What not to love about this sweet potatoe stew recipe? It's bright orange colour with gorgeous bursts of green kale makes it as easy on the eyes as its creamy texture with a hint of spice does on the taste buds

Ingredients:

• 1 tbsp coconut oil, or any cooking oil
• 1 large onion, diced
• 1-1½ tsp dried chili flakes
• 1½ tsp ground coriander
• 1½ tsp ground cumin
• 1 tsp ground turmeric
• 2 inch fresh ginger, peeled and finely grated
• 4 cloves garlic, finely grated
• salt and pepper to taste
• 3 medium sweet potatoes, diced into 2 inch cubes
• 1 cup brown lentils
• 5 cups vegetable stock
• 400ml full-fat coconut milk
• bunch of kale
• chili flakes, optional for garnishing
• Lime wedges
• chopped cilantro

Method:

Heat a large pot over medium heat and melt coconut oil. 

Sauté the onions until translucent, about 5-7 minutes. Add the spices and stir until fragrant. Add in the ginger and garlic and stir for another minute. Stir in the salt and pepper.

Add the lentils and cook for another 3 minutes so that the lentils and the spices are well coated. Add in the vegetable stock and stir thoroughly so that everything is mixed well and no dry clumps. Let it boil for 5 minutes then add in the sweet potatoes. Put the lid on the pot and bring the soup to a boil.

Lower the heat to a simmer with the lid slightly off the pot to allow for steam to escape. Simmer for about 30 minutes, until the sweet potatoes and lentils are both soft and tender.

Stir in the coconut milk, kale and chopped coriander. Put the lid back on and simmer until the kale wilted, about 3-4 minutes.

Check for seasoning and add more salt, pepper or chillies as desired.

Coffee and Praline Cake

Coffee cake is truly a British classic, and one of my all-time favourite cakes. It is often found on dessert menus and afternoon tea trays. This is also an easy cake to bake, a delicious coffee sponge topped with a smooth coffee buttercream. 

One of the reason why I love this coffee cake is that both the sponge and the buttercream are absolutely jam-packed with coffee flavour.

Also if you have to make a cake for a tea stall at a fete or a show, then Coffee Cake is your best bet. IN my experience, it is the most popular cake to offer and it is straightforward to make. You only need buttercream icing for the top and middle and then finish it off with walnuts, pecans or praline (as I have here). You can always skip the praline if you like a more everyday cake.

Ingredients:

• 1 tbsp coffee granules
• 4 large eggs
• 225g butter, plus extra for greasing, softened
• 225g caster sugar
• 225g self raising flour
• 1 tsp baking powder

For the praline:

• 100g granulated sugar
• 75g shelled hazelnuts

For the coffee buttercream:

• 1 tbsp coffee granules
• 125g unsalted butter, softened
• 225g icing sugar

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven.

Grease two 20cm sandwich tins and line the bases with baking paper.

Dissolve the coffee in 1 tablespoon of boiling water. Put the eggs, butter, sugar, flour, baking powder and coffee into a large bowl. Using an electric mixer, beat the mixture until smooth. Divide the mixture evenly between the tins and level the surface.

Bake for about 30 minutes, or until well risen and the sponge has come away from the sides of the tins. Turn out onto a wire rack and leave to cool completely.

To make the praline: Line a baking sheet with a baking paper. Put the sugar and 4 tablespoons of water into a saucepan over a low heat. Slowly stir until the sugar dissolves and you have a clear syrup. Remove the spoon, increase the heat and boil, without stirring, until the syrup is pale golden. (CAUTION: boiling sugar is extremely hot. Handle very carefully).

Add the hazelnuts and swirl to coat them in the syrup, then quickly tip the mixture onto the baking sheet. leave to cool and harden.

To make the buttercream: Dissolve the coffee in 1 tablespoon of boiling water. Using an electric mixer, beat the butter until smooth. Add the coffee and icing sugar a little at a time, beating until smooth, light and fluffy.

Break the cooled praline into pieces over a wooden board, then chop into very small pieces.

Put one cake on a plate, upside down. Pipe small dollops of buttercream on the cake, reserving half the buttercream for the top. Sprinkle with half the praline. Sit the second cake on top, spread with the remaining buttercream and sprinkle with the remaining praline.