This is my 100th blog post -and what a better way to celebrate it than by posting about the chocolate fest that we (our food bloggers group had today!)
Sarah, Ruth, Sukaina, Yasmin, and Sally came over and we made (and ate!) chocolate shortbread drops, chocolate cake with chocolate buttercream, rich chocolate pots, and black forest cupcakes.
Ruth brought some lovely flour-less chocolate cake over which was wonderful- it tasted like a super-moist brownie. I think I ate like half of it. My neighbor Emma brought over chocolate tiramisu which was amazingly light and would be just the perfect dessert for any occasion!
Here are some of the recipes!
Basic Chocolate Cake
125g unsalted butter, 1 cup caster sugar, 1 egg, 2 teaspoons vanilla essence, 1/3 cup cocoa powder, 1 ½ cups self raising flour, ¾ cup cream
Preheat oven to 180C. Brush deep 20cm round cake tin with melted butter, line base with paper, grease paper.
Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add egg and vanilla essence, beat for 1 minute on medium speed or until well combined. Add sifted dry ingredients and cream to bowl. Beat on low speed for 1 minute or until just combined. Beat 2 minutes on high speed until smooth. Spoon mixture into prepared tin, smooth surface. Bake for 55 minutes or until skewer comes out clean when inserted in centre of cake. Turn onto wire rack to cool.
Rich Chocolate Pots
300g plain chocolate, in pieces. 284ml carton double cream. 250g tub mascarpone. 3tbsp cranberry juice. 1 tbsp vanilla extract. 6 tbsp crème fraiche
Put chocolate in a heatproof bowl over a pan of gently simmering water. Leave until melted, then stir until smooth. Remove the bowl from the heat. Add the cream, mascarpone, cranberry juice, vanilla extract, and mix well together- the hot chocolate will melt the mascarpone. Divide the mixture between six 150ml glasses and chill for 20 minutes. Spoon a dollop of crème fraiche on top of each dessert and decorate with chocolate curls.
Black Forest Cupcakes
90g dark chocolate, chopped. 115g unsalted butter at room temperature, 115g caster sugar, 2 eggs, 2 tablespoons ground almonds, 150g self raising flour, 1 tablespoon cocoa powder, 2 tablespoons cranberry juice, 50g glace cherries, halved. To decorate: 100g dark chocolate, finely chopped, 100ml double cream, 1 tablespoon cranberry juice, 12 glace cherries
Preheat oven to 180C. Put the chocolate in a heatproof bowl set over a pan of gently simmering water. Do not let the bowl touch the water. Leave until almost melted, then set aside to cool slightly. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Beat in the melted chocolate, then stir in the almonds. Sift the flour and cocoa powder into the mixture and fold in, followed by juice and glace cherries. Spoon the mixture into paper cases and bake in a preheated oven for about 20 minutes until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool. To decorate, put chocolate in a heatproof bowl. Heat the cream in a saucepan until almost boiling, then pour over the chocolate and leave to melt for about 5 minutes. Stir until smooth and creamy, then stir in the cranberry juice and leave to cool for about 1 hour until thick and glossy. Spread the frosting over the cakes and top with a glace cherry. Using a vegetable peeler, make some chocolate shavings and pop them on top of the cakes.