Best Brownies?

Have just started baking, once a month, for the church cafe. Here is the brownies recipe I am presently using:

10 oz soft butter
11oz sugar (should be 13oz, I reduced it)
4 eggs, large if possible
1 teaspoon baking powder, plus a large pinch.
3oz cocoa powder
5oz plain flour
4oz chopped chocolate
A couple of tablespoons milk or cream if needed, to loosen slightly. Mixture will be fairly stiff.

Cream butter and sugar first, if butter is not very soft. Add other ingredients, mix well, Spoon into a 12 x 9 inch flat traybake tin, lined with well-greased tinfoil.

Bake (at least 25 - 30 minutes, original recipe states 35 - 40) at 160 degrees fan oven (Gas Mark 4) until slightly firm in the middle and shrinking slightly away from the edges.

Cool in tin, remove foil and cut when cold.

Then there are Adele's brownies, too: the hot butter gives a crackly top.

1. Combine 114 g (4oz) 1/2 cup hot butter with 1 tbsp oi amd 225g (8 oz) 1 1/8 cup sugar
2. Whisk 2 eggs with 2 tsp vanilla
3. Fold in 60 g (2oz) 1/2 cup flour and 60 g (2oz) 1/2 cup cornflour
4/ Bake 20 - 25 minutes.

Red bean chocolate cake - from Australia

• Easy red kidney bean cake from Australia.
• 
  
• 420 g canned kidney beans drained
• 1 tbs coffee (liquid)
• 1 tbs vanilla extract
• 70 g cocoa powder unsweetened
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 125 g butter
• 5 egg
• 180 g sugar

Method:

• In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
• STEP 2Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
• STEP 3Add the remaining eggs one at a time, processing or beating well after each addition.
• STEP 4Add bean mixture and process or beat until combined.
• STEP 5Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
• STEP 6Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked.
• Notes  It does rise quite a bit, but seems to deflate once it's out of the oven. You can use white beans and replace the cocoa with coconut flour (or finely ground coconut). Last time I made it I topped it with a choc butter icing as well. Water can substitute coffee.

Gluten free chocolate cakes and desserts

Chocolate cake - with red kidney beans!!

50g cocoa powder
400g can red kidney beans, drained and well rinsed
125g brown sugar
75ml coconut oil (or another odourless oil like sunflower)
100g (rice) flour (I used normal plain white and it turned out top notch)
3 large eggs (VEGAN – crush 1tbsp of chia seeds in your pestle and mortar, or use chia powder, and add enough water to just cover the powder. Set aside for minimum 10 minutes for it so soak up)
pinch of salt
1 1/2 tsp baking powder
1 tsp vanilla extract
Method:
Preheat the oven to 180c/Gas Mark 4.
Lightly oil a 20cm cake tin (preferably springform, otherwise use greaseproof paper) and line the base with greaseproof paper/baking parchment.
Blend the oil, beans, egg or egg substitute and vanilla essence in a blender.
Sieve together the cocoa, baking powder and sugar.
Pour the liquid mix into the dry mix and whisk until combined.
Pour the mixture into your cake tin evenly.
Bake for 20-25 minutes – check it, and whisk it quickly out of the oven as soon as your skewer comes out only just clean. This is best slightly underdone, not overdone!

Dark chocolate gluten-free cake - a little crumbly but very good and chocolatey

Grease and line 2 7 inch tins, heat oven to 180 degrees Mark 4

100g of dark chocolate, 70%, broken into pieces, melted with
200ml of whole milk

225g of light muscovado sugar and
75g of unsalted butter, soft, creamed together,then add
2 large eggs, beaten
vanilla extract, 1 generous splash

fold in, sifted together:
25g of cocoa powder, good quality
125g of rice or gluten-free flour
1 tsp baking powder, gluten free
1 tsp bicarbonate of soda, gluten free
1 pinch of salt

Bake 25 minutes until skewer comes out clean.

Sandwich with fudge icing: boil together 2 cups sugar, 1/4 cup cocoa, 2 large tablespoons butter and 1/2 cup water or milk to soft boil stage. Beat until starts to crystallize and lose its gloss. Pour over.

These recipes are from Gluten Free Goddess.

First, gluten free chocolate cake with cream, chocolate and eggs - no nuts. Make the day before if possible:

1 cup whipping cream
2 1/2 cups high quality semi-sweet or dark chocolate chips*
1 stick (8 tablespoons) unsalted butter
2 tablespoons bourbon vanilla extract* or see notes
7 organic free-range eggs
1 cup light brown sugar
1/4 teaspoon fine sea salt
Organic cacao powder with maca, for dusting

Instructions:

Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside. 

In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. (This is where a KitchenAid stand mixer comes in handy.)

Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.

Dust the cake with a sifting of cacao powder with maca. 

Cook time: 1 hour

Yield: 18 thin slices- this cake is super rich!

Then Nirvana slices - coconut, biscuit crumbs, almonds, condensed milk

1/2 cup butter or vegan buttery stick, such as Earth Balance
1 1/2 cups gluten-free chocolate cookies, processed into crumbs
1 cup (heaping) semi-sweet or dark chocolate chips
1 cup sweetened flaked coconut
1 cup chopped roasted almonds (I used salted because I like a sweet and salt combo)
1 14-oz. can sweetened condensed milk

Instructions:

Preheat the oven to 350ºF.

Place the butter in a 9x13-inch baking pan and set it in the oven until the butter is melted. Tilt the pan to coat the bottom evenly.

Sprinkle the cookie crumbs in the buttered pan and toss them to coat; press them into a layer. Pour the condensed milk in the pan. Add a layer of chocolate chips, then a layer of coconut, then almonds. Using the back of a spatula, press the mixture firmly into the pan.

I usually sprinkle a few extra chips on the top, and gently press them in. Why not?

Bake at 350 degrees F for about 20 to 25 minutes, until set.

Cool completely on a wire rack. Chill before cutting.

Makes 15 to 20 bars.

I usually mix it up and cut some larger, some smaller. And I always cut up a couple of "tiny bites" to wrap and freeze for a small, quick treat - when I crave something sweet, but don't need much.

And Brownies:

5 ounces high quality 60-70% cocoa dark chocolate

1/2 cup organic coconut oil

1 cup light brown sugar (not packed)

1/2 cup almond meal

1/4 cup sorghum flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 organic free-range eggs, beaten

1 tablespoon bourbon vanilla*

Optional:

1/2 cup chopped pecans or walnuts, if desired

Dark chocolate chips for the top, if desired

Instructions:

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) 

In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.

Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

More chocolate cake recipes here:

Wedding cakes

Now catching up on wedding cake recipes... I made a jam and buttercream sponge, a chocolate cake, a coconut cake, a carrot cake and a gluten free chocolate fudge cake.  So, here are the recipes:

The jam and buttercream sponge was the traditional  weight of eggs = weight of butter = weight of sugar = weight of self-raising flour plus a teaspoon of baking powder for every eight ounces.  The secret: soft butter and room temperature eggs.  And of course a spring-form tin... I bought a set of three just before I left Guernsey for NZ...

The chocolate cake was Annabel Langbein's Ultimate Chocolate Cake, with my own fudge icing.

Prep time:

5 mins

Cook time:

1 hour

Makes:

1 big cake

• 3 cups self-raising flour
• 2 cups sugar
• 1½ tsp vanilla extract
• ¾ cup cocoa powder
• 2 tsp baking soda, sifted
• 200g butter, softened
• 1 cup milk or unsweetened yoghurt
• 3 large eggs
• 1 cup boiling hot coffee

To ice:

• 1 recipe Chocolate Ganache 
Prep time:
5 mins
Cook time:
5 mins + standing
Makes:
4 cups
• 500ml cream
• 500g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped
Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.
If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.
TIP
Ganache will thicken as it cools, so if yours seems a bit runny just pop it in the fridge until it hardens up a bit.
Fresh raspberries to garnish

Preheat oven to 160°C fanbake. Grease a 30cm-diameter springform cake tin and line the base with baking paper.

Place all ingredients except Chocolate Ganache and raspberries in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.

When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.

Variation:

To make chocolate cupcakes, preheat oven to 16

0°C and line 24 muffin pans with paper cases. Prepare cake batter according to the instructions for The Ultimate Chocolate Cake (see above). Spoon mixture into the paper cases, filling about two thirds full. Bake for 25-30 minutes. Cool before icing. For icing, beat 200g firm cream cheese with 100g softened butter until smooth. Gradually beat in 2 cups icing sugar until smooth and creamy. Add a few drops of food colouring to get the desired colour. Icing can be stored in the fridge in a sealed container for up to a week. Pipe onto the cakes and top with confectionery sprinkles. Makes 24.

My fudge icing: boil together 1 cup sugar, 1 large tablespoon cocoa, ditto butter, 2 tablespoons water, until soft ball stage.  Beat until glossy and thick and almost begins to set into fudge, pour and spread onto cake.

Then the gluten free fudge cake, also Annabel Langbein

• 250g / 8 oz dark chocolate (I use Whittaker's 72% Cocoa  Dark Ghana), chopped
• 2 tbsp brandy
• 2 tbsp strong, hot black coffee
• 200g / 6½ oz butter, chopped
• 1 cup caster sugar / superfine sugar
• 1 tsp vanilla extract
• 1¾ cups ground almonds
• 6 eggs, separated

To garnish (optional)

• chocolate shavings, cut with a vegetable peeler

Preheat oven to 170°C / 340°F. Line the base and sides of a 23cm / 9-inch-diameter springform cake tin with baking paper.

Combine chocolate, brandy and coffee in a large bowl over a pot of boiling water, stirring as the chocolate melts. Add butter, sugar and vanilla and stir until butter has melted. Remove from heat and stir in ground almonds. Lightly beat egg yolks and stir into the chocolate mixture.

Place egg whites in a large, clean bowl and beat to firm peaks. Stir a big spoonful of beaten egg white into the chocolate mixture to loosen it, then fold in the rest of the egg whites.

Spoon into prepared tin and bake until risen and set (40-50 minutes). The cake will still be a little gooey in the centre. It may look a little cracked as it develops a crust and can be quite fragile, but this is normal.

Cool completely in the tin, then transfer to a serving plate. Garnish with chocolate shavings, if using. It will keep in an airtight container for more than a week and also freezes well.  

The carrot cake was my own simple recipe

Grate 12 oz/360g carrots. Beat in 8 oz/225g sugar (any combination of white/brown sugars and honey if wished), 4 fl oz oil and 4 eggs.
Sift together 9oz/ 260g self raising flour, pinch of salt, 1 teaspoon baking powder, 1 - 2 teaspoons mixed spice (I used garam masala, ginger and cinnamon). Mix into wet mixture.
Bake in 8 inch square deep tin for 25 - 35 minutes or in 2 shallower tins for 20 - 25 minutes, until a toothpick comes out clean.
Optional: finely grated rind of half an orange, if you can be bothered. I couldn't..

As for the coconut cake... this was the recipe, though I used a simple buttercream with coconut frosting:

Ingredients
Basic 1-2-3-4 Cake with coconut milk:
2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
2 to 3 cups coconut, flaked and sweetened

Method: Cake
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:
Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

Frosting:
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.

Recipe courtesy of Paula Deen  Read more at: http://www.foodnetwork.com/recipes/paula-deen/jamies-coconut-cake-recipe3.html?oc=linkback

This recipe is simple and good too:
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Method

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe.html?oc=linkback

Chocolate cake

Chocolate cake recipes:

This one is with mayonnaise

Cake:

• 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 2/3 cup unsweetened cocoa powder
• 1 3/4 cups boiling water
• 2 3/4 cups all purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 cup sugar
• 1 cup (packed) dark brown sugar
• 1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
• 2 large eggs
• 1 teaspoon vanilla extract

Frosting:

• 10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla extract

• Special equipment: Three 8-inch-diameter cake pans with 1 1/2-inch-high sides

PREPARATION

For cake: 
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.

Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).

Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.

For frosting: 
Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.

Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.

Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature

And this:

Ingredients:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
2. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
4. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. Frost as desired.

Notes:

• To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Chocolate Buttermilk Layer Cake

Once you pour the hot coffee into the batter, don’t be alarmed by its thinness.
“It’s definitely the thinnest cake batter I’ve ever worked with,” [Portland Baker
Melissa] McKinney says. As for the frosting, there’s no need to use fancy chocolate,
she says. “I just use semi-sweet chocolate chips and it comes out perfect.”

3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tbsp + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder (sifted)*
1 1/3 cups canola oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, extra-strong hot coffee*
1 tsp pure vanilla extract
24 oz. semisweet chocolate chips
1 1/2 cups heavy whipping cream

1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.

2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.

3. To make the chocolate ganache frosting, create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.

4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.

 

Gluten free chocolate bean cake

420 g canned kidney beans drained

1 tbs coffee (liquid)

1 tbs vanilla extract

70 g cocoa powder unsweetened

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

125 g butter

5 egg

180 g sugar

Method

• STEP 1 In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
• STEP 2 Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
• STEP 3 Add the remaining eggs one at a time, processing or beating well after each addition.
• STEP 4 Add bean mixture and process or beat until combined.
• STEP 5 Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
• STEP 6 Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked.

Note: this took much longer than 35 minutes - probably 50 altogether. The cake rises quite high in the oven but then collapses. Very chocolatey!

Easy beetroot chocolate cake

• In a food processor, blitz one large cooked, peeled beetroot: 175 - 200 grams
• Add and mix in 3 eggs and 190ml sunflower oil
• Fold in 200 grams self raising flour, 175 grams sugar, 75 grams cocoa - or more if wished.
• Spoon into an eight inch square tin: the mixture is not too sloppy, more like stiff meringue.  
• Bake at 190 degrees for 45 minutes or until a toothpick comes out clean.

Dust with icing sugar and serve with creme fraiche or cream; or ice with chocolate icing or ganache.

See also BBC Good Food or Nigella.

Chocolate custard cake

CHOCOLATE MAGIC CUSTARD CAKE  

Aussie Tucker ~ The Great Australian Bite

INGREDIENTS
4 eggs, at room temperature
1 teaspoon vanilla powder or extract
1 and ¼ cup sugar
110g butter, melted
½ cup plain flour
⅓ cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting

Method
Preheat oven to 160C.
Grease a 30cmx17cm baking pan and line it with baking paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla powder and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
Pour the milk gradually and continue beating.
Add in the egg whites, one third at a time and gently fold in with a spatula.
Pour this liquidy batter into the baking pan and bake for 60 minutes.
Let it cool and when it comes to room temperature chill for an hour.
Slice it in the size you like and dust with powdered sugar right before serving.
Keep it in refrigerator until you finish it all.

A few notes on making the cake: the vinegar helps stabilize the egg whites after they've whipped to stiff peaks. If you have a copper bowl to whip them in, you can skip the vinegar.
When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. You could also wrap the head of the mixer and the top of the bowl with plastic wrap to help contain the splattering.
As with the original magic custard cake, the temperatures of the ingredients are important. If too hot it will cook the eggs, too cold it will harden the butter.
For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks.
Because of the custard center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes (this one or the original), going into the oven we don't think they will work correctly, and after baking they are magically perfect.

Chocolate cakes

Nigella's:

5 eggs
7 oz butter
7 oz sugar
7 oz plain chocolate
7 oz almond meal

Method
Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little.
Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture.
Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture.
Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.

Good Food

100g butter, diced, plus extra for greasing
flour, for dusting
140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
6 large eggs, separated
140g ground almonds
1 tbsp kirsch or Cointreau (optional)
pinch of salt
85g caster sugar
cocoa powder and crème fraîche, to serve
Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don’t worry if the cake sinks and cracks slightly – it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

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Potentially gluten-free chocolate torte

225 g 70% dark chocolate


175 g unsalted butter , chopped, diced

1 tsp orange zest

100 g toasted almonds

3 T plain flour or gluten free flour

1/2 tsp salt

5 eggs

140 g sugar

Heat oven to 325 F/160 C. Oil and line a 8 inch cake pan and set aside.

Melt the chocolate and butter. Stir in the orange zest and let it steep. Meanwhile, grind the almonds as fine as you can without letting it become a paste. Add flour and salt, and transfer to a bowl.

Whisk the eggs until doubled pale and frothy. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.

Pour into the prepare pan and bake for about 20 mins until a skewer comes out with a few crumbs attached. Cool for a few minutes in tin, then turn out onto a wire rack. Wait until completely cooled before you frost with anything.

Tiffin - aka 'Chocolate Stuff'

My mother used to make this – it was my all time favourite as a child. Even now. She called it ‘Chocolate Stuff’. Enid Craxton – my mother’s contemporary, mother of Julian, my brother Simon’s childhood friend, and wife of our dear friend Robin – used to produce it every time I visited her for morning coffee. Long, elegant fingers, covered with a delicate layer of milk chocolate.

It’s different whatever way you make it. But this is the basic recipe:

Ingredients

110g (4 oz) butter
2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa
225g (8 oz) biscuits, crushed
1 handful of raisins/chopped cherries, apricots or dates
Chocolate – preferably cooking – up to 225g (8oz). The minimum you can get away with is half a 100g bar...

Preparation method

1. In a saucepan, melt the butter, sugar, syrup and cocoa. Add the biscuits and raisins when melted. Stir to combine.
2. Pour mixture into a swiss roll size tin and press down. Melt chocolate and pour over the mixture in the tin.
3. Pop the tin into the fridge – or freezer, if you are as impatient as I am - and leave for about 1 hour to set. To serve, cut into about 20 pieces.

Tip
Melt the chocolate by microwaving at 30 second intervals, with a teaspoon or so of butter and similar of hot water. Stir in between, till melted. But be careful not to scorch the chocolate! Otherwise, melt in a double boiler.

This recipe came from this website but do look at this tiffin site as well - fun!