Tag Archives: white chocolate

Mega Chocolate Cake and a Summer Picnic

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Mega Chocolate Cake
What do children of a food blogger want to do with their mom? They want to bake! Sounds simple , right, except that I am a bit of a control freak in the kitchen and seeing flour, sugar and eggs being flung about is not an easy task for me to endure. 🙂 Well, one overcast afternoon we were running out of things to do and baking a cake seemed like a great plan. I am not going to lie, things were no less messy than I expected. There are no pictures of the process because I was too scared to bring my camera into the kitchen, but the end result exceeded everybody’s expectations. Hours of fun together and the most delicious, chocolaty fudgy cake to show for it baked entirely by Mitchell and Vika. This momma was so proud! I am going to shut up now and let the pictures tell the story of what went on after the cake came out of the oven.

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I am sure I don’t need to convince you how simple this recipe is since my 7 and 9 year olds mastered it. The entire cake is made in the food processor, poured into a pan and then baked. The most straightforward recipe ever, which is why the stellar results completely astounded me! This just goes to prove food doesn’t have to be complex to be delicious.
Ingredients:

  • Bitter-sweet Chocolate-7 oz/ 1 cup of chocolate chips
  • Butter-3/4 cup plus extra for greasing
  • Soft Brown Sugar-2/3 cup
  • Skinned Almonds (I used ground almonds)-2/3 cup
  • Unsweetened Cocoa Powder- 2 tbsp.
  • Salt- a pinch
  • Eggs- 4 large
  • Flour- 1 1/3 cup
  • Baking Powder- 1 1/2 tsp.
  • White Chocolate (roughly chopped)- 1/2 cup
  • Whipped Cream or Vanilla Ice cream for serving

Method:

Preheat your oven to 325F/160C

Break up your chocolate into squares and put it in the food processor along with butter, sugar, almonds, cocoa powder and salt. Pulse until smooth. With the motor still running crack one egg at a time, then add flour and baking powder. Done!! Just make sure the batter is smooth.

Grease a rectangular 9×13 baking dish and dust it with a bit of cocoa powder. Pour the cake batter into the pan and scatter the white chocolate chunks over it (The original recipe by Jamie Oliver called for soft fudge pieces but I didn’t have any.) Bake for 18-20 minutes. Serve warm with a bit of whipped cream or ice-cream. The warm cake was incredibly fudgy and gooey – as you can see on the picture below – so after being prim and proper and eating it from our own plates, we abandoned that boring business and dove right into the cake pan!

Mega Chocolate Cake
Note: The recipe was slightly adapted from Jamie Oliver’s “Jamie’s Food Revolution”.

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Spiced Rum White Chocolate and Coconut Truffles

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Spice Rum White Chocolate Truffles
I love chocolate truffles…I love  them in a very deep and real way. Seriously.  Appropriate for any food-related love, of course! Last year I pined for French truffles we used to buy every Christmas while still in Canada. Yet I have never tried to make them myself. How those two things are reconciled is beyond me! I guess I had a silly idea that they would be difficult and fiddly to make, and boy oh boy, was I ever wrong! Truffle making must be one of the most enjoyable activities ever and shouldn’t even be classified as cooking but rather a craft because it’s that simple and fun! So gather up your little ones, put lovely Christmas tunes on and get to it! If you make only one thing this Christmas let it be these White Chocolate and Coconut Truffles.

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Ingredients:

For 25-30 truffles

250 gr good-quality white chocolate choppedmelted truffles

100 ml whipping cream/double cream

25 gr soft unsalted butter

Spiced Rum or any other liqueur of your choice-a splash (optional)

For the coating:

200 gr good-quality chocolate, melted and slightly cooled ( I used vanilla bean white chocolate from Marks and Spencer)

100 gr shredded or desiccated coconut

Method:

Put the white chocolate, cream and butter in a pan over a low heat and stir until melted and combined, add a splash of Spiced Rum for a more complex flavour. Pour into a shallow bowl and chill in the fridge for 4 hours or until firm. (Go read a book while it’s chilling or do something else fun!)

Line a baking sheet with parchment paper and set aside. truffles 1

Scoop out a small amount of the mixture and roll it into a ball using a spoon or your hands. I opted for the latter as I wanted mine to be perfectly round. I found I had to wipe my hands between rolling each truffle because the creamy filling made them too slippery to be effective! Transfer the truffle balls to a plate and chill for 1 hour to firm up.

Once they are firm enough to handle drop them in the melted chocolate for a quick swim and pull them out with a fork, then repeat the same with the shredded coconut. I left a few of mine coconut-free as my son claims coconut to be his latest dislike! I am curious to see how true that is in the face of temptation!

You are done! Do you see how easy that is?! I am pretty sure I will be experimenting with dark chocolate very soon.

I am very weary to compare these amazing truffles with anything but if you insisted I would say they taste like a better version of Ferrero Raffaello chocolates. Oh gasp.

Serve these delightful morsels at your next Christmas party paired with a glass of bubbly and you will surely be the most popular and sought after hostess!

Spiced Rum White Chocolate Truffles

Or give them as a clever Christmas gift to your friends although I am warning you they will be very tough to part with!

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* The recipe was adapted from Sainsbury’s Magazine December 2012