GLUTEN & BUTTER FREE CHOC CHIP BISCUITS

So many people these days are cutting gluten out of their diet. Some people do it for medical reasons and some do it by choice.  Whatever the reason, being gluten free can make it hard to find gluten free foods that taste good. I'm not gluten free myself and nor is anybody in my family but I feel the need to starting creating some gluten free recipes to help out those living a gluten free life. I have only ever tried a couple of gluten free baked goods and I must say that I was less than impressed with the taste and texture.  These biscuits however are fantastic. I think that using coconut oil imparts a lovely texture and taste. If you aren't a fan of chocolate chip, these can also be made using sultanas.

GLUTEN & BUTTER FREE CHOC CHIP BISCUITS

1 1/2 cups gluten free plain flour (I used the "free from" brand from Woolworths)
1/2 tsp baking powder

1/2 tsp bicarb soda

1/4 tsp salt

1/2 cup of liquid/room temperature coconut oil
1/2 cup brown sugar (for a more intense flavour use dark brown sugar)
1/4 caster sugar

1 egg

1 tsp vanilla extract

1 cup of dark choc chips

1. Preheat oven to 160 degrees and line a baking tray with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Select Pastry P1 for 1 min 30 sec.
4. Stop the program after 30 seconds and scrape down the blade and sides of the bowl. Restart program.
5. When program is complete add choc chips. Select Speed 6 Time 20 seconds. Dough will appear crumbly and will not have formed a ball.
6. Use a 1/4 cup (or a cookie scoop) to take out portions of the dough. Squeeze the dough tightly in your hand to bring it together and roll into a ball.
7. Place balls of dough on the prepared baking tray, spacing them out to allow for spreading.
8. Gently flatten the balls. The edges will crack - just gently squeeze the cracks together. (You don't have to do that - it is purely for appearance.)
9. Bake in the prepared oven for 10-12 minutes or until golden brown.
10. Allow to cool on the tray for 10 minutes and then move to a cooling rack.

DOUBLE CHOCOLATE OAT BISCUITS

 What a delicious and filling biscuit these are.  With both cocoa and choc chips, you get a lovely hit of chocolate and the rolled oats give great texture.  They are almost like a chocolate chip Anzac biscuit. Such an easy thing to make in the CC.

DOUBLE CHOCOLATE OAT BISCUITS

1 cup butter, diced and very soft

1 cup caster sugar

1/2 cup firmly packed brown sugar

2 eggs

1 1/2 tsp vanilla extract

1 tsp bicarb soda

1 1/2 cups plain flour

1/4 cup cocoa powder

3 cups of rolled oats

1/4 tsp salt

1 cup of choc chips plus extra to decorate

1. Preheat oven to 160 degrees.  Line a baking tray with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Select Pastry P1 Time 1 minute.
4. Roll balls slightly bigger than a walnut.  Place on tray and press gently to flatten.
5. Use extra choc chips to decorate each biscuit.
6. Bake for 10-12 minutes. 10 minutes for a softer chewier result. 12 minutes for a firmer, crisper biscuit.
7. Remove from oven and allow to cool on the tray for 5 minutes before placing on a cooling rack kto finish cooling.

NOTE - For a vegan version change the butter to Nuttelex and replace the eggs with 1/2 cup of bought or homemade apple sauce.

FUDGY MARSHMALLOW BROWNIE PIE

I'm always on the look out for a good brownie recipe.  I like my brownies to be dark, moist and rich.  This brownie pie ticks all three boxes. As an added bonus it is also full of wonderful toasted pecans and it has a sneaky layer of marshmallow hiding under the lush chocolate icing.  I am so in love with this brownie pie.  I have made it three times in the CC now and when I am not making it, I can't stop thinking about it. It really is sensational.  I hope you make it and love it as much as I do.

FUDGY BROWNIE MARSHMALLOW PIE

Brownie Pie
125g butter diced

3/4 cup caster sugar

3/4 cup plain flour

1/2 cup cocoa powder

1 tsp baking powder

1/4 tsp salt

2 tsp vanilla extract

2 eggs

1/2 cup toasted pecans chopped.

1 cup of mini marshmallows or 1 cup of regular marshmallows each cut into 3-4 pieces

1. Preheat oven to 160 degrees. Grease a 20cm spring form pan.
2. Place butter in the bowl with the kneading blade.
3. Select Speed 3 Temp 80 degrees Time 2m 30sec.
4. Add caster sugar, flour, cocoa powder, baking powder, salt, vanilla, eggs.

5. Select Pastry P1 for 1 min 30 sec.
6. Stop program after 30 seconds and scrape down bowl and blade. Resume program.
7. Stop program with 15 seconds to go.  Add pecans.
8. When program is complete, tip batter into the prepared pan.
9. Bake in preheated oven for 30 to 40 minutes or until a skewer inserted in the middle comes out clean.
10. Remove pie from oven. Cover the top with the marshmallows.  Return the pie to the oven and leave until marshmallows are melted - about 3-4 minutes. Do not let the marshmallows brown or they will be tough and chewy under the icing.
11. Remove pie from the oven and allow to cool for 10 minutes.

Icing

60g butter diced
1/4 cup cocoa powder
1/4 cup evaporated milk
250g icing sugar

1. Place butter in the bowl with the kneading blade. Select Speed 3 Temp 80 degrees Time 2m 30sec.
2. Change blade to whisk.
3. Place all other ingredients in the bowl.
4. Select Speed 3 Time 20 seconds.
5. Scrape down bowl.
6. Select Speed 6 Time 5min.
7. Pause program after 3 min and scrape down sides.
8. Pour icing over the marshmallows, spreading the icing very carefully so as not to disturb the marshmallows to much,

NOTE - the last time I made this I used white marshmallows only because I can't stand the taste of the pink ones.

Pecans can be substituted with walnuts if you like.

To toast your nuts, place them on a baking tray, nicely spread out.  Place them in the preheated oven for 5 -7 minutes or until fragrant.

CREAM CHEESE "BROOKIES"

What on earth is a Brookie, I hear you ask?  Well, it is one of the latest creations in a trend of hybrid baking.  You've heard of the Cronut (croissant x donut) and the cruffin (croissant x muffin) well there is also the Brookie which is a brownie x cookie.  These are a very chocolaty and soft cookie.  The addition of the cream cheese makes them lovely and soft.  You have to be careful not to overcook them - all ovens vary so make sure you keep an eye on the first batch to work out the time. Also, you need to chill down the cookies after you have formed them and before they go in the oven.  If you don't chill them first, the cream cheese will melt and the cookies will spread too much. This recipe makes around 20 cookies depending on how big you make them. These are a little bit of a fiddle with the chilling but the rest is easy and they are worth it!

CREAM CHEESE BROOKIES

125g of diced, very soft butter
1/4 of 250g block of cream cheese diced and softened (don't use spreadable because it won't work)

3/4 cup of firmly packed brown sugar
1/4 cup caster sugar

1 egg

1 tbsp cold coffee

2 tsp vanilla extract

1/2 cup of cocoa powder (I used the Drost brand from Aldi which is lovely and dark)
1 3/4 cups of plain flour

2 tsp cornflour

1 tsp bicarb soda
1/2 tsp salt

2 cups of choc chip (I used dark but you can use milk if you prefer)
1/4 cup extra choc chips (optional)

1. Preheat oven to 160 degrees and line a baking sheet with baking paper.
2. Place the butter, cream cheese, sugars, egg, coffee and vanilla in the bowl with the kneading blade.
3. Select Speed 8 Time 40 seconds. Stop machine after 20 seconds and scrape down sides. Resume program.
4. Place all of the remaining ingredients, except the choc chips, in the bowl.
5. Select Speed 5 for 1 minute. Stop the machine after 30 seconds and scrape down the bowl. Resume program.
6. Add choc chips to the bowl. Select Speed 4 for 30 seconds.
7. Using either a cookie scoop (like an icecream scoop but smaller) or a 1/4 measuring cup, scoop out balls of cookie dough an place on plates or trays. Flatten slightly with your fingers.  If desired press two or three of the extra choc chips into the top of each cookie.
8. Chill cookies for 30-40 minutes in the fridge or 10-15 minutes in the freezer.
9. Place a tray of cookies, spaced around 4cm apart, in the oven. Bake for 10 - I2 minutes or until they are set on the side and top.  Do not over bake.
10. Allow cookies to cool for 10 minutes on the tray before transferring to a cooling rack.
11. Store in an airtight container for up to 3 days.

NANAIMO BARS

I went through a phase of making these wonderful bars about once a week, a few years ago.  They are super delicious, keep well and are so simple when made in the CC.  They are named after the city Nanaimo, in British Columbia, Canada.  They are apparently very popular in Canada and across North America.  So popular are they that in the 80s there was a push to have them named Canada's national dessert.  I can see why - they are delightful.

Nanaimo Bars

Base 

125g butter, diced

250g Arrowroot or similar biscuits
1 cup dessicated coconut

1/2 cup roughly chopped pecans

3 tbsp cocoa powder

1/4 cup caster sugar

1 tsp vanilla extract

1 egg

1. Preheat oven to 160 degrees. Line a 33 x 23cm baking pan with baking paper so that it over hangs the sides. (This is to enable you to remove the bars from the pan)
2. Place butter in the bowl with the kneading blade. Set Sp 3, Temp 85, Time 2 minutes.
3. When program is complete, break biscuits in half and place in the bowl with the melted butter.
4. Pulse biscuits and butter for 4 seconds. Scrape down sides and pulse again for 4 seconds.
5. Add all other ingredients, adding egg last.
6. Set Sp 5, Time 20 seconds. When complete scrape down the bowl. Set Sp 5, 10 seconds.
7. Pour mixture into the prepared tin press down very firmly to create a smooth even base.
8. Bake in preheated oven for 10-15 minutes or until firm to the touch.

9. Remove from the oven and allow to cool completely. You can place the base in the fridge or freezer if you wish to speed up the process.

Creamy Filling 

120g butter, diced and very soft

120mls thickened cream

600g icing sugar

1 tsp vanilla extract.

1. Place all ingredients in the bowl with the kneading blade
2. Set Sp 5, Time 30 seconds

3. Scrape down sides.
4. Set Sp 10, Time 20 seconds.

5. Place filling on the cooled base and spread out evenly.
6. Place tin in the freezer for 10-15 minutes or in the fridge for 30 minutes.

Chocolate Topping 

300g of dark chocolate (70% cocoa is best) chopped or broken into squares
80g unsalted butter, diced

1. Place butter and chocolate in the bowl with the kneading blade.
2. Set Sp 3, Temp 85, Time 4 minutes. Continue in 30 second increments if ingredients are not completely melted.
3. Pour chocolate mixture over the chilled base. Work quickly to spread it out evenly and smooth it or make a pattern if desired.
4. Place in the fridge for at least 1 hour.  When chilled use the overhanging baking paper to lift the bar from the tin and cut in to bars.

CHOCOLATE MELTING MOMENTS

 I am very fond of melting moments.  I have always loved the delicious shortbread taste and texture of them with that nice little pop of sweet filling in between.  These chocolate biscuits are a lovely take on the traditional vanilla ones.

CHOCOLATE MELTING MOMENTS

Biscuits

250g unsalted butter, diced and very soft
125g icing sugar mixture

2 tsp vanilla extract

250g plain flour

45g rice flour

30g cocoa powder

1. Preheat oven to 160 degrees. Line a baking sheet with baking paper.

2. Place all ingredients in the bowl with the kneading blade.
3. Set Speed 8 for 40 seconds. Stop program after 20 seconds and scrape down sides. Resume program.

4. Shape dough into walnut sized balls and place on backing trays at least 2cm apart.

5. Flatten balls with the back of a fork.

6. Bake for 15 minutes.
7. Allow to cool on the tray for five minutes before cooling on a cooling rack.

Filling 

100g butter, diced and soft

60g icing sugar mixture

100g dark chocolate

1. Place chocolate, broken into squares, into the bowl with the kneading blade.

2. Select Sp3, 80 degrees for 4 minutes and start.
3. Allow chocolate to cool for 15 minutes.
4. Add butter and icing sugar mixture.
5. Select Speed 7 for 30 seconds.

6. Stop machine after 15 seconds and scrape down sides.

To assemble: either pipe the filling mixture onto the flat side of one biscuit and sandwich with another biscuit or use a spatula to spread the filling on the flat side of one biscuit before sandwiching with another biscuit.

MEGA CHOC FUDGE BISCUITS

These biscuits are fantastic. Very very rich and very chocolaty. This recipe makes about 20 biscuits.  The important thing is to not overcook them or they will lose their fudginess.  They will still be nice but the fudgy texture is best.

MEGA CHOC FUDGE BISCUITS 

180g butter diced

150g dark chocolate (70% cocoa is best) chopped
225g plain flour

80g cocoa

285g brown sugar

3 eggs

150g dark chocolate (extra)

75g white chocolate chopped (I used Milky Bar)

1. Preheat oven to 160 degrees.  Line baking trays with baking paper.
2. Place butter and 150g of dark chocolate in the bowl with the kneading blade. Select Sp3 Temp 80 4.30min.
3. After 2 minutes, pause program and scrape down the sides. Resume program.
4. When program is complete add all ingredients apart from dark and white chocolate.
5. Select Pastry P1.
6. With 1 minute remaining on the program, pause and add dark and white chopped chocolate. Resume program.
7. At the end of the program roll the dough into balls slightly smaller than a golf ball and place on baking trays, leaving room for spreading.  Press down lightly with your fingers to flatten.
8. Bake in preheated oven for 12 minutes.  If you are using more than one tray, swap trays around halfway through cooking to ensure even cooking.
9. When cooked, allow the biscuits to cool on trays for 5 minutes before either gobbling them down or transferring to a wire rack to continue cooling.

NOTE - if after making your dough, you find it a bit to soft to work with, allow it to sit for 10-15 minutes to firm up.

GINGERBREAD BROWNIE

I like brownies because, well, they are chocolate.  However, I wouldn't say that I love brownies.  They have always seemed a bit one dimensional taste wise to me - overwhelmingly chocolate.  I prefer my chocolate treats to have extra flavours and textures.  That's why I am in love with this Gingerbread Brownie.  It is chocolate, it is dense and it has the bonus of having wonderful spices in it.  The amount of spice is just right in my opinion.  Enough to know it is there and enjoy it but not overpowering.  The spices work really well with the chocolate.  It makes a really thick batter, so make sure you smooth it well into its tin before baking.

GINGERBREAD BROWNIE 

Brownie
250g unsalted butter diced
200g dark chocolate (70% cocoa) broken into squares
1 1/3 cups of plain flour
1 1/3 cups of brown sugar (firmly packed)
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
4 eggs

1. Grease and line a square 20cm cake tin. Preheat oven to 160 degrees.
2. Place chocolate and butter in the bowl with the kneading blade. 

3. Select Sp 3, 65 degrees, 6 minutes.
4. When programme is complete, scrape down the sides of the bowl.
5. Add remaining ingredients in the order specified.
6. Select Pastry P1 1.30min. When there are 30 seconds remaining, stop the machine and scrape down the sides of the bowl. Resume programme.
7. When the programme is complete, place batter in the prepared cake tin.
8. Bake brownie for 25 - 30 minutes in the middle of the oven.
9. Brownie is cooked when fully set but still soft in the centre. Do not over bake or you will have a dry brownie.
10. Allow to cool in the tin. Then decorate.

Chocolate Drizzle
100g dark chocolate (70% cocoa)
1/4 cup icing sugar.

1. Place broken up chocolate in the bowl with the kneading blade.
2. Select Sp3, 65 degrees, 5 minutes.
3. Place melted chocolate in a zip lock back and snip off the corner.
4. Sprinkle icing sugar over the brownie and then drizzle chocolate over the top.
5. Cut into squares.

NOTE - you can do the icing sugar and melted choc before you cut it into squares or after.  Whichever takes your fancy.

DOUBLE CHOCOLATE ZUCHINNI BREAD

Aaahh....kids and veggies....it seems to be the modern day battle ground for kids and parents.  Personally I love my veggies - really love them.  However, I know that a lot of fellow parents are always on the look out for ways to sneak vegetables into their children's stomachs (not just the mouth because they can still be spat out at that point!).  I also know that their are plenty of adults who like to think that a sweet treat is a bit healthier if it contains a vegetable.  So in light of this, I present to you this lovely loaf bread.  Chock full of Vitamin Zuchinni and also happily chock full of nutritious chocolate (ok - I know nutritious is a bit of a stretch but work with me here!).  I hope you enjoy it.  It's moist and dense and very very tasty and it is HUGE! 

Don't worry that your jug will seem very full of ingredients and don't panic if it seems at first that it is not all going to mix properly.  It will mix - the magic happens at about the 1 min left on the programme mark when it all comes together. Have faith! Also, this is a very large batter and I have recommended cooking it in a large loaf tin (normal bread loaf size).  You can speed up the baking by choosing two smaller tins.  It doesn't strictly have to be loaf shaped - round or square tins will do just as well.  You will just need to keep and eye on the cooking time.

DOUBLE CHOCOLATE ZUCHINNI BREAD  

1. 180g butter, diced
2. 4 cups grated zucchini (about 2 medium zucchini)
3. 2 1/2 cups plain flour
4. 1/2 cup unsweetened cocoa powder
5. 2 teaspoons bicarb soda
6. 1 teaspoon salt
7. 1 cup white sugar
8. 1/2 cup brown sugar
9. 2 eggs
10. 2 teaspons vanilla

1 1/2 cups chocolate chips, divided

1. Grease and line with baking paper a large loaf pan. Preheat oven to 160 degrees and place the rack in the middle of the oven.
2.  Place diced butter in the jug with the kneading blade.  Set Speed 3 Temp 75 Time 3 minutes.
3. Once the butter is melted place all of the ingredients and 1 cup of chocolate chips in the jug.
4. Select Pastry P1.  After 1 min, pause the machine and scrape down the sides of the jug. Recommence programme.
5. Once the programme is complete, pour batter into the prepared tin.  Sprinkle the top of the batter with the remaining 1/2 cup of chocolate chips.
6. Bake for 1 hour - 1 hour 25 minutes. ( I recommend covering the cake with foil after half an hour to prevent scorching.
7. Once a skewer inserted in the centre of the cake comes out clean, remove from the oven and allow to cool in the tin before turning out.

GLAZED CHOCOLATE SCROLLS

Scrolls are such a wonderful baked treat.  Great for breakfast or morning or afternoon tea. They are also a school lunch box staple.  I thought that these might make a change from the normal savoury, vegemite or cinnamon scrolls.  I have included choc chips because in my opinion you can never have too much chocolate but feel free to leave them out or even substitute nuts instead. I hope you enjoy them.

(Note - some readers have looked at this recipe and been overwhelmed by the apparent numerous steps.  There actually aren't that many steps at all.  I just tend to provide a lot of information and probably over explain because I want you to be successful. I am not one of those bloggers that posts 500 photos of every single step of a recipe (Seriously? You need a photo of cracking an egg?).  This recipe is basically making the dough in one step in the CC, rolling it out, covering with the filling, rolling it up, cutting your scrolls, let them rise again, bake and glaze. Oh and eat!)

GLAZED CHOCOLATE SCROLLS 

Scrolls 

1 1/2 cups warm water
1/3 cup oil (canola, sunflower or vegetable)
1tsp of instant yeast
1/3 cup caster sugar
1/2 tsp salt
1/2 cup of cocoa powder
3 1/3 cups of plain flour

Filling3 tbsp melted butter
1/2 cup caster sugar
2 tsp cocoa powder
1/2 cup of choc chips (optional) or nuts if desired.

1. Preheat oven to 160 degrees. Place rack in the centre of the oven. Grease a two litre pyrex dish or a medium roasting pan.

2. Place all ingredient in the jug with the kneading blade, in the order specified.
3. Select the Pastry P1 programme.  After 30 seconds, stop the machine and scrape down the sides of the jug. Resume programme.
4. After the programme is finished and commences the proving time (Temp 30 Time 30 min) remove the blade, using a spatula to scrape off any dough.
5. Invert the jug over a lightly flour cutting board, bench top or silicone sheet. Undo the locking nut and push out the spindle.
6. Remove spindle from the dough. Cover the base of the jug with a small piece of cling wrap. Spray the jug lightly with cooking spray.
7. Return the dough to the jug and press start to resume the proving programme.
8. Once the proving is complete and the dough is doubled in size (reset proving programme for a further period if you are not happy with the size) invert the jug onto a floured surface.
9. Knead the dough quickly for about 20 seconds and shape dough into a rectangle.
10. Roll dough out into a large rectangle of around 30cm x 20cm. Brush dough all over, right to the edges, with the melted butter.
11. Sprinkle sugar and cocoa filling mixture all over dough, ensuring that it goes right to the edges. Sprinkle on choc bits or nuts or whatever you may choose to use, if you wish to do so. If you are using these, gently press them into the dough to prevent them falling out during rolling.
12. Roll the dough up into a log from the long side of the rectangle. Seal the seam by pinching firmly. Place the log seam side down.
13. Trim the ends and then cut the dough into 1 inch thick pieces - you should get between 10 and 12 scrolls.
14. Place scrolls into the prepared dish and leave to rise in a warm place for 30 minutes.
15. Place scrolls in the oven and bake for 20 -30 minutes.  The time will vary depending on how thick you have cut them.  Keep an eye on the from the 20 minute mark.
16. Remove scrolls from the oven and allow to cool for 20 minutes whilst you make the glaze.  The drizzle generously with the glaze.  Allow at least half and hour for the glaze to set.

Glaze 
1 cup of icing mixture
1/2 tsp of vanilla extract

2-4 tsp of milk

1. Combine all ingredients in a small bowl - add enough of the milk to make a good drizzling consistency.
2. Drizzle over scrolls.

Note - if you wish, after the scrolls have been placed in the tray, you can put them in the fridge overnight to proof.  Remove them from the fridge and allow them to sit at room temperature for 30 minutes prior to baking.

ULTIMATE CHOCOLATE BISCUITS

I have spent my adult baking life, on a quest for the perfect biscuit.  I had it once. I ate one.  It was at a wake, of all places.  Unfortunately, the circumstances prevented me from hunting down the person who made the biscuit and insisting they hand over the recipe.  My sense of decency and decorum got in the way.  I have often thought of that biscuit. The taste, the texture, the smell.  I have tried many times to recreate it - I have come close but never quite nailed it.  Well, today I believe that I have actually baked a biscuit that is even better than my post funeral nibble.  When I first tasted one of these biscuits today, my tongue thought it had died and gone to heaven.  The taste and texture are just perfect.  Of course I know that different people have different ideas about what constitutes the perfect biscuits but I really do think that even the toughest biscuit critic will enjoy these. (Yes, as per the picture, they are meant to be cracked.)  Bear in mind though, that results may vary according to the quality of your ingredients.  I am a cocoa/chocolate snob and I buy quality cocoa powder online and also quality cooking chocolate. It costs a bit but it really is worth it.  If you can't afford to buy expensive cocoa powder, I highly recommend that you get yourself to Woolworths and buy their Homebrand Cocoa Powder.  It is cheap as chips and it is very nearly just as good as the expensive cocoa.  So, with out further ado, I give you....

ULTIMATE CHOCOLATE BISCUITS 

120g of chocolate (70% cocoa)
1 1/4 cups plain flour

1/3 cup cocoa 

1 tsp bicarb soda

1/2 tsp salt

125g butter, very soft and diced

3/4 cup firmly packed brown sugar

1 egg

2 tsp vanilla extract

2 cups chocolate chips

1/2 cup white sugar (for rolling biscuits in)

1. Preheat oven to 160 degrees. Line baking trays with baking paper.
2. Place broken up chocolate in the jug with the kneading blade.  Select Speed 9 for 20 seconds.
3. Once program is complete select Speed 3 Temp 65 Time 3 minutes.

4. When chocolate is melted, allow to cool for five minutes.

5. Add all ingredients to the jug except for white sugar. Seclect Pastry P1 for 1 minute.
6. At the end of the program if the dough has formed a ball, use a spatula to break it up.
7. Add chocolate chips to the jug.  Select Speed 4 Time 30 seconds.

8. Roll mixture into balls slightly bigger than a walnut but smaller than a golf ball (best way I can describe it :-)  ). Roll balls in the white sugar.
9. Place balls on the line tray and press with hands to flatten.
10. Place in the oven on the second rack from the top. Bake for 14 minutes or until biscuits have cracked.
11. Remove from oven and allow to cool on the tray for 5 minutes before carefully removing to a wire cooling rack.

NOTE - with all recipes that I share, butter must be very soft but not melted.  It should be soft enough that you can poke your finger through it but it can still hold its shape.

DOUBLE CHOCOLATE FRIANDS

I was so taken with the delicious little Raspberry and White Chocolate Friands that I made the other day, that I decided it was time to try friands another way. So I set my mind on chocolate.  Not just any chocolate....double chocolate!  These are really lovely.  They have the dense dampness that comes from the almond meal, with a lovely chocolatey flavour throughout and a nice little hits of chocolate from the chocolate pieces. Just divine.

DOUBLE CHOCOLATE FRIANDS

180g unsalted butter, diced

1/4 cup plain flour

3 tbsp cocoa powder

1 cup icing sugar mixture

1 cup almond meal/flour

5 egg whites

1/2 cup choc bits

1. Preheat oven to 170 degrees. Grease 8 holes of a friand pan.

2. Place diced butter into the jug with the kneading blade. Set Speed 3 Temp 85 Time 2 minutes. (You may need more or less time depending on the size of the dice of your butter and butter temperature.

3. When butter is melted, remove the lid and allow the butter to cool for five minutes.

4. Place all ingredients in the jug in the order specified.

5. Select Pastry P1 for 1 minute.  After 30 seconds, pause the machine, scrape down the sides of the jug and then resume program.

6. Once the program is complete, fill the friand tins with the batter to about 1/2 cm from the top.  When scooping out the batter ensure you scoop to the bottom of the jug in order to pick up the choc bits.  As this is a thin batter the choc bits will settle on the bottom of the jug.

7. Place the tin in the oven on the middle rack and bake for 20-25 minutes until the friands are firm to the touch.
8. Once cooked remove from the oven and allow the friands to cool in the tin for 5 minutes.  Carefully remove from the tin using a butter or palette knife and place on a wire rack to cool.
9. Friands can either be dusted with icing sugar or iced with chocolate glace icing or chocolate ganache if desired.

RICH CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Gosh I love a good chocolate cake.  I stress good chocolate cake. I like them on the dense side and nice and moist and rich.  I especially love my chocolate cake topped of with chocolate ganache although to be honest, I am equally happy with a chocolate glace icing. I must also add that I am not a big fan of chocolate buttercream icing on a chocolate cake.  Not sure why that is.  Perhaps it is a little to light in flavour when paired with a dark, rich and moist chocolate cake.

Anywa, enough about my chocolate cake and icing preferences.  Today I am sharing with you one of my favourite chocolate cake recipes - Rich Chocolate Cake with Chocolate Ganache.  I'm not entirely sure that that title does this cake justice.  It is such a wonderfully delicious cake that it really deserves a special, attention grabbing name.  However, I am not a particularly creative person, so this name will have to do.

I hope you enjoy this cake as much as I do.

RICH CHOCOLATE CAKE with CHOCOLATE GANACHE

Cake

1/3 cup of cocoa powder

1/3 cup of water

150g dark chocolate (70% cocoa)
150g melted unsalted butter

1 1/3 cups of firmly packed brown sugar

1 cup of almond meal

4 eggs

Chocolate Ganache and Raspberries200g dark chocolate (70% cocoa)
2/3 cup of thickened cream
2 punnets of raspberries

Method

Cake1. Preheat oven to 150 degrees fan forced. Grease and line the base and sides of a 22cm round cake tin with baking paper.
2. Place broken up chocolate into the jug with the kneading blade.  Set Speed 3, Temp 85 for 3min 30sec to melt the chocolate. Continue in 30 second increments if not fully melted.

3. Place all other ingredients in the jug, in the order they are listed, with the kneading blade.
4. Select pastry programme P1.
5. 30 seconds before the programme finishes, stop the machine and scrape down the sides and around the blade with a spatula.  Restart the machine to complete the programme.
6. Once the programme is complete, tip the cake mixture into the prepared tin, Smooth over the top.
7. Bake in oven for 60 - 75 minutes depending on your oven.
8. Remove cake from the oven and stand in the tin for 15 minutes before turning out topside up to cool.

Chocolate Ganache

 1. Break up the chocolate and place in the CC jug with the kneading blade. Blitz on turbo for around 30 seconds.
2. Add cream ingredients to the jug.
3. Select Speed 5 Temperature 65 for 3 mins 30 seconds.
4. Check to make sure ganache is smooth. If not repeat step three for 30 seconds at a time until smooth.
5. Pour into a bowl and place in the fridge for 1/2 hour to cool and thicken to a spreadable consistency.

To assemble the cake, spread 3/4 of the chocolate ganache over the top of the cake. Cover the top of the cake (as per the picture) with raspberries bottoms up.  Place the remaining ganache into a piping bag or into a small zip lock bag with a corner cut off and drizzle chocolate over the top of the raspberries.

Enjoy!!! 

DEVIL'S FOOD CAKE

Don't you just love a great chocolate cake? Rich, chocolatey and moist?  There are probably millions of chocolate cake recipes in the world but it seems that everybody has their "go to" recipe.  This one is mine.  It is perfect in its simplicity. Easy to make and even easier to eat!  The beauty of it is that you can dress it up anyway you like.  Here I have done it with a chocolate ganache on top with sprinkles and soft clouds of whipped cream in the middle.  However, you could just as easily use a simple chocolate glace icing on top, or custard in the middle or even just a dusting of cocoa and icing sugar on top.  You are only limited by your imagination.

DEVIL'S FOOD CAKE

Cake
185g unsalted butter. Diced and very soft.
1 3/4 cups caster sugar
3 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/2 teaspoon bicarb soda
2/3 cup cocoa powder
3 tsps instant coffee powder/granules
1/2 cup water
1/2 cup of milk

Filling
300ml thickened cream

Grease and line 2 deep 20cm cake pans and preheat the oven to 160 degrees.

1. Place all ingredients in the CC jug with the kneading blade.
2. Select Pastry P1.
3. 30 seconds before the end of the programme, pause the machine and scrape down the sides of the jug. Continue the programme.
4. Once complete, divide the mixture evenly between the two tins (I always weigh my tins to make sure they are even).
5. Bake the cakes for 35-40 mins but check after 30 minutes.
6. Once cooked, remove from the oven and immediately turn out onto a cooling rack and allow to cool completely.

Chocolate Ganache
150ml thickened cream
1tsp vanilla extract
1tsp soft unsalted butter
150g dark chocolate

1. Break up the chocolate and place in the CC jug with the kneading blade. Blitz on turbo for around 30 seconds.
2. Add remaining ingredients to the jug.
3. Select Speed 5 Temperature 65 for 3 mins 30 seconds.
4. Check to make sure ganache is smooth. If not repeat step three for 30 seconds at a time until smooth.
5. Pour into a bowl and place in the fridge for 1/2 hour to cool and thicken to a spreadable consistency.

To assemble: whip the 300ml of cream until thick. Cover one of the cakes with cream. Place the other cake on top and cover with ganache. Add sprinkles or chocolate shavings if you so desire.