Friday's Kitchen: Frugal Fall 'Zesty Chocolate Orange Ganache Cake'

I'm not going to lie - if any of you were following my feed on Twitter or Facebook yesterday, you would have noticed a not particularly pleasant Miss Peachy.  I had a bad baking day - we all have them!  But, never one to be easily defeated - the second attempt was a slow but sure triumph! Not bad for my first attempt at ganache..

You may be aware that today marks a great charity event by Macmillan, The World's Biggest Coffee Morning.  Everyone is encouraged to take part in a coffee morning to raise money for Macmillan - whether it's a local community or just having a few friends round to your house.  I decided to donate a cake to be sold in aid of Macmillan at my friend, Beth's, Kiosk in Sherwood.  She will also be donating a percentage of her drinks sales to the charity.  

I wanted to bake a really simple crowd pleaser - something that would work with Beth's lovely creations but would be a surefire hit to raise money.  So I came up with a recipe for a Zesty Chocolate Orange Ganache Cake.  A rich, chocolatey cake with hints of orange and a think ganache frosting.  The results (second time around) were really fantastic!  I hope you decide to give it a try - and if you are free, why not pop along to a Macmillan Coffee Morning event near you?

Ingredients
280g Caster Sugar
200g Self Raising Flour
80g Salted Butter
Pinch Salt
2 Large Eggs
80g Cocoa Powder
240ml Semi-Skimmed Milk
Zest of Two Small Oranges
250g Dark Chocolate
300ml Double Cream 

Method
Firstly, in a saucepan, melt your double cream and 200g of chocolate (chopped) until combined.  Remove from heat and whisk until the mixture begins to thicken.  The ganache should look smooth and glossy - set aside in a bowl to cool and thicken for covering later.

Preheat your oven to 180C and, in a mixing bowl, mix your sugar, flour, cocoa powder, salt and butter in a mixing bowl until it resembles a sandy consistency (by hand or using a mixer).

In a separate jug, whisk your milk and eggs until combined and add most of it to the dry mixture.  Once combined, add the remaining milk mixture and mix until smooth.

Add in the zest of one orange and the remaining chopped chocolate to the mix.  Pour into a prepared cake tin and bake for approximately 25 minutes.

Once the sponge is baked through but springy, remove and place on a wire rack to cool.  When cooled, using a palette knife, spread the chocolate ganache evenly on the cake top and sides until completely covered in an even layer.  Sprinkle the remaining orange zest on the top.

Happy Baking! As ever - I love hearing your thoughts and feedback, and if you give this recipe a go, be sure to upload your results onto my Facebook page! 

Friday's Kitchen: Change One Thing - 'Flourless Chocolate and Raspberry Cake'

Well, here we are.  My final recipe in my 'Change One Thing' theme that has been running throughout August.  I can't tell you how much I've enjoyed really challenging myself in the kitchen with these ideas, learning to think differently about food has been quite radical for me and the way I cook and I hope it has inspired you too!  I'm sure I shall be re-visiting these recipes and more themes in my cooking in the future.

So for my final recipe in this month's theme - I've gone for a real baking challenge (for me).  The classic Flourless Chocolate Cake.  Great for those on a gluten-free diet - this chocolate cake boasts all the rich taste of a chocolate torte but without the density.  For this recipe, I found a few easy pointers and added a simple, tangy, raspberry coulis to offset the richness of the cake.  All in all, a perfect dessert cake and a must for the chocoholics out there!

 

Ingredients
For the Cake:
120g Butter
120g Dark Chocolate
3 Eggs
1 tsp Vanilla Extract
70g Cocoa Powder
160g Golden Caster Sugar

For the Coulis:
50g Fresh Raspberries
50g Caster Sugar
1-2tsp Fresh Squeezed Orange Juice

Method:
Preheat your oven to 150C and grease a round cake tin (approx 20cm).

Over a pan of boiling water, melt the chocolate and butter together, stirring all the time.  Once melted and combined, remove from heat and leave to cool for 5 minutes.

In a jug, beat the eggs with the vanilla extract until thoroughly combined.  In a mixing bowl, mix the caster sugar and cocoa powder and add the egg mixture when ready.

Add to this your melted chocolate mixture and stir until all is combined together.  The mixture will look sticky and smooth.

Pour the mixture into your prepared tin and bake for 25-30mins.  Leave to cool on a rack until ready to serve.

Whilst the cake is baking - whizz up your coulis ingredients together with a blender until combined and thick (HINT: if mixture seems runny, add a little extra caster sugar).  Pour into a bowl and leave to chill until you are ready to serve your cake.  Pour over each slice individually.  Serve and enjoy!

This cake would be fantastic as a double layer cake with a tangy frosting filling - why not try adding different fruits, such as blueberries to the mix to spice this recipe up!

Tried it? Loved it?  I would LOVE to hear your thoughts!!!

Friday's Kitchen: Easiest Ever Chocolate Mousse

I love to make dinner for our friends!  I'm not one for huge soirees and canapes for 8, but there is nothing better than a couple of friends gathering around the dinner table and summing up their week over a traditional roast!

So, on Friday's Kitchen today, I thought I would share with you my foolproof recipe for chocolate mousse.  A sweet and light dessert for chocoholics everywhere who don't have time to whip up a time-consuming 'wow-factor' dessert!  This is guaranteed to work for you and your guests!  What's more?  There are only 5 ingredients needed - no need to break the bank!

Ingredients:

50g Dark Chocolate (melted)

50g White Chocolate (melted)

2 Eggs (separated)

2 tbsp Caster Sugar

25g Butter (melted)

 

Method:

To create the bottom dark chocolate layer, separate one egg and put into two bowls.  Melt your dark chocolate over boiling water on the hob and add this to the egg yolk when melted.

In a separate saucepan , melt about half of your butter and add to the chocolate mix.

Whisk your egg white until they are thick and starting to form peaks.  Add the caster sugar to the egg white and continue to whisk until the mix is stiff and peaks easily.  Fold into the chocolate mixture until fully combined.  Pour into two decorative ramekins/glasses/dishes and place in the fridge.

Complete exactly the same method with your white chocolate.  When ready, remove your chilling dishes from the fridge and pour the white chocolate mixture over the top – return to the fridge for about 1-2 hours until ready to serve.

Servie with whipped cream or just on its own.  It works as a great base for adding more ingredients - a raspberry coulee, fresh fruit or a hint of hazlenut praline!

Have a wonderful weekend and, as ever, if you do give this recipe a go - why not upload your results on to the Facebook page HERE

E x