oliveoilandlemon

recipes for healthy living

Tag: patisserie

Chocolate Cake, Raspberries and Passionfruit Ganache

Valentines Day Chocolate Cake with Raspberries and a Passionfruit Ganache

Indulgent delicious and perfect for Valentines day -just a tiny slice will do  – this will serve 14

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Cake

110g butter

110g light brown sugar or coconut palm sugar

3 eggs

170g gluten free flour

55g coconut flour

1tst bread soda sieved

30gr good quality cocoa powder

150ml butter milk

 

Line the base of a 23cm springform cake pan with parchment and grease the sides.

Cream the butter and sugar until well incorporated and really soft and smooth

Whisk all the dry ingredients together

Beat the eggs into the butter sugar mix then alternatively add the dry mix and buttermilk until all are totally incorporated

Pour half the mixture into the tin, press the raspberries into the mixture and cover with the rest of the mix

Bake until a skewer comes out clean approximately 40 minutes

Cool a little then remove from the tin and allow to cool completely

Chocolate Passionfruit Ganache

200gr chocolate chopped finely

100ml cream

100ml passion fruit puree

1 gelatine sheet

Bloom the gelatine in cold water

Gently heat the passion fruit puree and add the gelatine and stir to fully combine and make sure there is no trace of the gelatine

Meanwhile heat the cream to just below boiling, pour it and the passionfruit puree mix over the chocolate and stir until it has melted. Cool until it has a thick pourable consistency

Place the cake on a board the size of the base of the cake and place onto the cooling rack which sits on a baking tray. (This will catch any ganache which spills off the cake).

Pour the ganache over the centre of the cake and using a metal spatula gently spread it so that it flows over the cake and covers the sides. Keep pouring a little more until you have the sides fully covered. Let it set in a cool place – not the fridge or it will dull the ganache.

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Dark Chocolate Mendiants & Other Edible Christmas Presents

 

I love making edible Christmas Presents especially for somewhere like work if you have a big gang to think of. Here are a few lovely easy ideas for presents which you can tuck into cellophane  bags and give away.

Chocolate Mendiants – Easy to make and delicious for a sweet treat or edible Christmas Present, You can use any selection of toppings you like- I also love to use dried raspberries and crystallized ginger.

200g of 70% dark chocolate, chopped very finely
20g of pistachio nuts, chopped finely
25g dried cranberries
15g desiccated coconut
sea salt flakes, optional

I used a macaron silicone mat for making these but you can simple draw circles onto a sheet of parchment paper and flip it over so you don’t place the chocolate onto the pen or pencil marks!
A simple method to temper chocolate is to very gently melt 90% if your amount of chocolate (in this case 180g) over a very low heat on a bain marie. Take off the heat and stir in the remaining amount (20g in this case) and stir until it has melted.
Working quickly, spoon the chocolate onto your circle marks and spread evenly using the back of a teaspoon, sprinkle over your nuts cranberries and coconuts plus the sea salt if using.
Leave to set then gently peel off and store in an airtight tin in a cool place (Not the fridge) or into small cellophane bags to give away.

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Baci Di Dama – Ladies kisses

Makes 40 (20 pairs)
Zest of 1 orange
150g butter at room temperature
150g rice flour or plain flour
150g almonds or ground almonds
Pinch salt
1 tsp vanilla essence
100g caster sugar
Oven at 170C
Grind the Almonds with the sugar until light and floury

If you are using ground almonds then simply mix them mix together
Add to bowl with rice flour, salt, rub in the butter
Grate in the zest of an orange and add the vanilla essence
Work the pastry until it comes together, wrap in cling and chill for an hour or more. Roll into small balls (about 10gr ea).
Gently press them to flatten and bake for about 20 mins until light golden.
Sandwich together with chocolate ganache from here or melted chocolate.

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Chocolate Nut Biscotti
250gr plain Flour
250gr golden castor Sugar
5 Eggs beaten lightly
240g Chocolate drops
50g shelled pistachio or other nuts if you prefer
1tsp each espresso powder and vanilla essence
15 gr Confit orange zest (Optional but lovely!)

Oven at 180C
Line two baking trays with parchment paper;
Combine flour, espresso powder, baking powder and sugar.
Make a well in the center, add the eggs and vanilla essence and stir until combined.
Stir in the chocolate, the pistachios, and orange zest if using. Use your hands to knead the dough until it comes together. Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. Shape each portion into a log. Place logs a few inches apart on prepared baking sheets; flatten logs slightly then bake for 25 minutes or until firm and light brown. Remove from oven and cool for about 15 minutes.
Use a very sharp serrated knife to cut each log diagonally into 1/2-inch slices. Place slices, cut sides down, on to baking trays and bake for 15 minutes more or until crisp and golden brown. Cool and enjoy immediately or store in an airtight container or cellophane bags at room temperature for up to a month.

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Financier Cakes with Glazed Blueberries

Blueberry Financiers

Saturdays are predictable in our house, Dom works, I bring Eva to swimming lessons and afterwards she gets hot chocolate to ward off a sugar low meltdown. I never learnt to swim as a child and despite going back as an adult and learning, I still have a fear of being out of my depth, so I consider the hot chocolate a well deserved treat. I love having people over for coffee and a chat as well,I’m from a big family and I get great joy from having chats round the table with good coffee and something nice to eat. It harks back to growing up, my mum loved us around the table, everyone was welcome, Sunday dinners were like open house and she would often even stay up late at night to chat to us when got in from a ‘disco’ (I’m showing my age!)
So in the hope of enticing a few callers I usually bake. To make it known we are ‘open for visitors’, a Facebook update generally does the trick…. So be sociable, Tomorrow is saturday so bake and enjoy the company!

Blueberry Financiers with glazed blueberries

6 oz of butter melted to make beurre noisette
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut

Clarify and brown the butter by adding it to a small heavy saucepan. Heat over a low hear until melted. Continue cooking and watching carefully until the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the white milk solids. Let cool.

Mix the flour, sugar and almond flour in a bowl
Add the egg whites and lime juice and gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream.
Fold in the desiccated coconut and lime zest.
Spoon mixture into bun cases sitting in a metal tin or into silicone financier moulds.
Push in the blueberries and sprinkle over the coconut flakes
Bake in oven for 12 – 15 minutes until firm to the touch and a skewer in the centre comes out clean.
Leave to cool if they are in silicon moulds otherwise remove bun cases from metal tins after about 5 minutes. Serve with the glazed blueberries.

Glazed blueberries
240g blueberries
2 tbsp sugar
2 tbsp water

Throw the blueberries, water and sugar onto a medium pan and shake until the sugar starts to dissolve and blueberries become lovely and glazed with the syrup. (About 3 mins)

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