oliveoilandlemon

recipes for healthy living

Tag: chocolate

Ginger & Chocolate cakes

O&L Ginger Beer Brownies Ii

If like me you love ginger then try these delicious little cakes. Made with ginger beer and dried ginger, these are soft, moist and as a bonus, freeze really well. Just pop into the oven from frozen for an easy treat. Serve warm with ice cream or cream, just lovely.

Oven at 170C
Makes 16

100gr 50%-60% good quality chocolate drops or chopped chocolate
250ml ginger beer
250gr gluten free plain flour mix
50gr cocoa powder
1 1/2 tsp baking soda
1 tsp xantham gum
100gr coconut palm sugar
1 tsp ground ginger
40gr melted butter
Chopped crystalised ginger for the top if you have it

Melt the chocolate with the ginger beer over a bain marie until the chocolate is completely melted
Place all the dry ingredients in a bowl and whisk with a hand whisk to ensure there are no lumps
Add the melted chocolate mix and melted butter and whisk to a smooth batter
Pour into greased muffin tins or silicone molds, top with the crystallised ginger if using.
Bake for 12-15 minutes until just firm to the touch and a skewer comes out clean.
Serve just warm with ice cream of choice.

A gooey chocolate brownie in exchange for your vote

Well, not quite an actual brownie but this recipe is the only recipe you will ever need, Decadent is probably an understatement, two types of chocolate, prunes and chestnuts, gooey, fudgy, (these are good, are you getting this?) so a little goes a long way….In fact I’m hoping they go as far as perhaps bribing you into voting for me in the 2013 Blog Awards Ireland…. see below if you are so inclined 🙂

Chocolate Chestnut Bites

Decadent chocolate bites

300g pecans or almonds
1 tsp pink Himalayan salt, or any other good-quality salt
125gr melted butter

225gr dark chocolate
150gr butter
2 eggs and 1 egg yolk
90gr coconut palm sugar
120g cooked chestnuts
120gr chopped prunes
120gr white chocolate drops or chopped white chocolate
cocoa powder for dusting

Line a 20 by 20cm tin with parchment.
Blend nuts until they resemble a sandy crumb.
Add salt and melted butter and stir to combine.
Press into the tin and put into the fridge to chill.
Melt chocolate and butter over a double boiler – don’t boil!
Stir to fully combine and set aside off heat to cool a bit.
Whisk eggs and coconut sugar until thick and creamy.
Fold in the chocolate mixture gently then
Gently stir in the chopped prunes, white chocolate chips and chopped chestnuts.
Spread evenly over the crumb base.
Bake for 20 minutes – it will be gooey and fudgey as a Brownie ashould be.
Let it cool and then chill before pulling out from the tin using the parchment and cutting into small squares
Serve with a good coffee- a small piece is enough as it is really rich (my other half completely disagrees!)

In return for this little recipe if you were so inclined, I would love your vote in the Irish Blog Awards for 2013…
Nominations are open and all you have to do is go to http://www.blogawardsireland.com/nominations-open/ and fill in the details.
To nominate me you will need the following information:

Email of blog you are nominating: grainne.parker@ie.ibm.com
Name of blog you are nominating: OliveoilandLemon
Web Address Of Blog You are nominating: http://www.oliveoilandlemon.ie

Chocolate Chestnut bites

Vegan Raspberry Chocolate Fudge Tart

Raspberry Fudge Tart II

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No eggs, No sugar, No Flour, No butter….Can’t be a cake can it? Actually its a rather yummy one and very easy… Full of really healthy ingredients like walnuts, dates, avocado (YES Really!) and imagined up on a snowy day and all gone that night thanks to a very hungry husband. Quite similar to my raw chocolate cake from here but with a lovely raspberry flavour.

200gr walnuts
15 pitted dates
5 tbsp cocoa powder
5 drops chocolate bitters essence (optional)
5 tbsp coconut oil, softened at room temperature
100g raspberries

Chocolate Fudge topping
150gr good quality chocolate drops or a chopped chocolate bar
1/2 avocado
100gr raspberries

Oven at 160C

Blend the walnuts until like a rough flour
add the dates and pulse till combined
Add the cocoa powder, bitters and coconut oil and pulse a few more times
Tip into a bowl and add the raspberries and stir / lightly mash – you don’t want to completely mash the raspberries, just enough to combine
Tip into a spring form pan, flatten with an offset spatula and bake at 160C for about 20 minutes

Make the topping by melting the chocolate and leave to cool slightly before tipping into a blender with the avocado and raspberries and blend till lovely and fudgey
Spread over the cake, top with some more raspberries and leave to set
Lovely with some raspberry coulis from here or cream if you indulge.

Chocolate mousse cake

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Dark Chocolate Mousse Cake, Vanilla Ice Cream & Praline

Chocolate Mousse Cake
This is a layer of hazelnut sponge with a layer of chocolate mousse covered in a layer of chocolate glaze

Sponge
160gr butter
120gr icing sugar
5 egggs
80gr ground almonds
75gr ground hazelnuts
75gr plain or plain gluten free flour

Oven at 170C
Cream together the butter and sugar until pale and fluffy
Add the eggs and flour alternately then fold in the ground almonds and hazelnuts
Bake for approx 30 minutes until skewer comes out clean
Cool and remove from the tin, clean the tin and then line it with clingfilm leaving 3 inches overhanging all round
Put cake back into the tin

For the mousse
300gr melted chocolate
5 egg yolks and 1 egg
250gr sugar
80ml water
500ml whipped cream

Whisk the eggs and yolk until light and fluffy
Place sugar and water in a pot and boil until it reaches the soft ball stage
Slowly our the sugar over the eggs, continuing to whisk until it cools a little.
When cool but not cold, add in the melted chocolate and whisk until fully combined, Fold in the whipped cream
Pour over the sponge and refrigerate until completely set.

For the chocolate glaze
110ml water
130ml sugar
40gr cocoa
100ml cream
2 sheets gelatine
30gr chocolate

Soak gelatine in cold water
In a small pot, bring the water and sugar to the boil then add the cocoa and whisk
Add the cream and mix thoroughly
Keep on a medium heat until it reduces a little
Add the gelatine and whisk to fully blend.
Let it cool a good bit then pour over the mousse and refrigerate until set

At this point the cake can be open frozen until ready to serve – take out about an hour before it is needed

Slice to serve, using a knife dipped in hot water and cleaned between each slicing.
Serve with vanilla ice cream and praline if you have it.

Optional
Praline
100ml water
160gr sugar
100gr hazelnuts

Add water and sugar into a heavy bottomed pot.
Bring to the boil and as the mix heats stir to dissolve the sugar.
Once boiling, don’t stir.
Continue to cook at boiling point until a rich dark caramel is formed
Carefully tip in the nuts, stir and tip out into a silicone mat and leave to cool
Completely
When cold, blitz to a powder

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Chocolate Tofu mousse

I do like Mark Bittman who writes in the NY times and he has always raved about a chocolate pudding made with Tofu. Now I have to say, I just don’t get Tofu, tasteless at best, slightly sour at worst, definitely a bit slimy and all in all represents a set of adjectives you shouldn’t have to use when describing a food. However, I like this fellow, so felt this one probably was worth trying. So, I made it, thought about it and then felt that it could be turned from a pudding into a mousse with the addition of some folded whipped cream. (Read between the lines, I think I improved it!)

I used 80% solids for this one and I think that it would be even better with a less bitter chocolate to be a bit less dense and dark. Served with orange slices and zest to cut through the bitter chocolate solids and all in all its a delicious decadent dessert.

Serves 4
200gr silken tofu
100gr good quality chocolate, melted, slightly cooled
60ml sugar syrup (I used a red wine spiced syrup which I had in the fridge but you can use any)
100ml double cream whipped
Orange segments and zest to decorate

Tip tofu, melted chocolate and sugar syrup into a blender and work it till it is lovely and smooth.
Fold in the whipped cream and tip the mix into glasses and chill in the fridge for an hour at least.

Serve with orange fruit segments and confit zest…. If you have them, I think that biscotti to dip would be amazing!.

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