Tag Archives: Chocolate ganache

Semolina cake

Most French children have a memory of semolina cake, either made by their mum or bough from the shop. I have this fond memory of a semolina cake with chocolate ganache from the brand Yabon that I just couldn’t resist. Unfortunately, nowadays we can’t find decent semolina cakes in France anymore as they have “changed” the recipe (replacing natural ingredients with cheap processed ones to increase their bottom line as usual). But anyway, nothing beats homemade so here is a nice recipe to turn back the time…

SemolinaCake_001

Source: Espace Recettes Thermomix

Ingredients

125 g fine semolina
90g sugar
1000g whole fat milk
1/2 vanilla pod
2 eggs
Pinch of salt

Chocolate ganache:
90g dark chocolate
90g cream

Method

  1. Put the butterfly whisk in the bowl.
  2. Add the milk, sugar, semolina, seeds scraped from the vanilla pod and salt.
  3. Cook for 11 min/100c/speed 1.
  4. Add the eggs and cook a further 4 min/100C/speed 3.
  5. Pour out into a dish and let it cool down before refrigerating a couple of hours to set.
  6. Meanwhile, make the ganache: in a clean and dry TM bowl, break the chocolate into chunks and grate 5 sec/speed 6.
  7. Add the cream and melt for 3 min/50C/speed 2, scraping down the sides half way through.
  8. Let it cool and thicken before pouring over the semolina cake.

Simnel cake

This recipe is on our Thermomix calendar, given to customers who hosted a demonstration in January and February. It looked so amazing that I couldn’t resist making it. It’s a traditional cake in United Kingdom and Ireland dating from the Victorian era. It should have 11 little eggs on top that represent the 11 disciples of Christ at Easter (I didn’t judge too well, so only managed to fit 10 eggs).

SimnelCake_001 SimnelCake_003

Source: Beverley Dunkley for I love chocolate, I love Thermomix

Ingredients

150g chopped candied fruit
150g currant
1 tsp grated lemon zest
1 tsp real vanilla extract
30g Brandy
200g dark chocolate in small pieces or callets
50g unsalted butter, diced
3 large eggs
100g caster sugar
110g plain flour
15g cocoa powder

Marzipan
110g blanched almonds (I used ground)
120g granulated sugar
1 egg yolk
1/2 tbsp lemon juice
1/2 tbsp orange flower water
1/4 tsp vanilla extract
1/2 tsp almond extract

Chocolate ganache
150g double cream
11 small eggs

Method

  1. Make the Marzipan: weigh 50g sugar into the TM bowl and grind to caster sugar 5 sec/speed 10. Tip out and set aside.
  2. Weigh the remaining 70g sugar into the TM bowl, grind to icing sugar 1 min/speed 10. Set aside in a flat bowl or on a plate.
  3. Weigh the blanched almonds (they must be dry) into the TM bowl and grind until fine 10 sec/speed 10 (no need if using ground almonds).
  4. Add the caster sugar and most of the icing sugar (save 1 tbsp for step 6). Mix 10 sec/speed 3.
  5. Add the egg yolk and flavourings. Knead 1 min/dough setting until a rough paste is formed. If it looks crumbly, press it together with your fingers, it should make a dough.
  6. Taste and add more almond extract if needed (knead 30 sec/dough setting if that’s the case). Turn out the TM bowl and use the remaining icing sugar to roll out the Marzipan.
  7. Make the cake: preheat the oven at 180C and line a 18cm round deep cake tin with baking parchment. Place a bowl on top of the TM lid and weigh in the fruits, then add the lemon zest, vanilla and Brandy. Stir then leave to soak for at least 20 minutes.
  8. Melt 50g chocolate with the butter 2 min/50C/speed 3, pausing half way through to scrape down the sides. It should be fully melted and smooth. Heat 1 minute longer if needed.
  9. Mix in the eggs, sugar, flour and cocoa powder 30 sec/speed 5 then stir into the soaked fruits with the spatula. Pour half the batter into the prepared tin.
  10. Roll the Marzipan into a disc about 18cm diameter x 1cm thick. Place on top of the cake batter. Cover completely with the remaining batter. Bake 50 minutes until a skewer inserted in the middle comes out clean.
  11. Ganache: melt the remaining 150g chocolate with the double cream in a clean TM bowl 2 min/50C/speed 2 until 3/4 of the chocolate is melted, pausing to scrape down the TM bowl once.
  12. Scrape down the sides of the TM bowl and mix without heat until completely melted and smooth. Spread half the glaze on top of the cake with a palette knife, allowing it to drizzle down the sides slightly.
  13. Cool the rest of the glaze in a bowl until almost fully set, then aerate by hand with a balloon whisk until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle and pipe 11 rosettes around the top of the cake and place a small Easter egg on each.

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Chocolate and raspberry tart

Valentine’s day is only 2 weeks away and what better dessert than a chocolate tart to eat with your valentine? This tart is not too sweet and I love the way the raspberries add a sharp acidity that lightens the rich and creamy dark chocolate filling.

ChocolateTart_003 ChocolateTartColl

Source: Fréderic Anton

Ingredients

Chocolate pastry:

250g plain flour
150g unsalted butter
100g icing sugar
30 ground almond
15g unsweetened cocoa powder
2 beaten eggs
Pinch of sea salt

Chocolate cream :
50g full fat milk
120g cream
120g dark chocolate (60-70% cocoa)
30g sugar
12g unsalted butter
2 eggs

1 punnet of raspberries and Icing sugar for the decoration

Method

  1. To make the chocolate pastry: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in a stand mixer (with flat beater) or in a bowl. Mix until crumbly.
  2. Thermomix: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in the TM bowl. Mix 15 sec/speed 6 until crumbly.
  3. Add slowly the beaten eggs until it just clings (stop as soon as it does even if not all the eggs was added). Thermomix: add most of the beaten eggs, lock the lid and press the Turbo button for 1 sec at a time until just clinging together. If too dry, add the remaining eggs and Turbo another second.
  4. Form into a ball, wrap in cling film and refrigerate for at least 1 hour or overnight.
  5. Roll the pastry and line into a buttered and floured 20cm tart tin (or several mini tart tins for individual tartlets). You may have some pastry leftover, in which case, you can freeze it wrapped in cling film for later use.
  6. Line with baking parchment and fill with dried beans.
  7. Bake blind in a preheated oven at 180C (fan), 200C (non fan), Gaz mark 6 for 15 minutes then remove the baking parchment and beans and bake for another 10 minutes until golden. Leave out to cool on a wiring rack. Individual tarts would only take 10 + 5 minutes to cook.ChocolateTart_001
  8. Meanwhile, make the ganache: preheat the oven at 170C.
  9. Bring to a boil the milk, cream, butter and sugar in a saucepan.
  10. Meanwhile, chop the chocolate.
  11. Take the hot milk/cream out of the heat and add to the chocolate. Leave to rest for 1 minute, then mix gently until smooth (you mustn’t incorporate any bubble in the mixture).
  12. Add the eggs and mix, the mixture will thicken.
  13. Thermomix: place the chocolate in the TM bowl, mix 6 sec/speed 6 to chop. Add the cream, milk, butter and sugar and cook 5 minutes/50C/speed 3. Cook a little longer if needs be until smooth. Add the eggs and mix 10 sec/speed 3.
  14. Pour the ganache into the tart tin and place in the oven TURNED OFF and leave to gently cook for 16 minutes.ChocolateTart_002
  15. Take out of the oven, the ganache must be slightly trembling. If too liquid, place back in the oven for an extra 5 to 15 minutes.
  16. Leave to cool in the refrigerator for 2 hours to set.
  17. Before serving, dust the raspberries with icing sugar and place them on the tart.

Chocolate Ruffle cake

Some of you may know that I am doing French cookery demonstrations (non Thermomix). One of the classes I teach shows how to make a delicious chocolate Ruffle cake. This cake is not only a real treat but also an absolute knocker that will be the talk of any party. With Christmas coming, this could be your showstopper dessert, so here is how to make it…

ChocRuffleCake_002

Source: Woman’s weekly

ChocRuffleCake_001

Ingredients

Cake
175g self raising flour
100g cocoa powder (unsweetened)
¼  tsp baking soda
¼  tsp salt
350g caster sugar
3 large eggs
175ml sunflower oil
175g milk
1 tsp coffee extract

For the ganache:
450g whipping cream
300g dark chocolate, broken into pieces
Few drops vanilla extract

For the decoration:
Approx 100g chocolate vermicelli
400g dark chocolate

ChocRuffleCake_003
Method

  1. Preheat the oven at 180C (fan)/200C (non fan).
  2. Prepare the cake : place all the cake ingredients in the TM bowl and mix 20 sec/speed 6.
  3. Butter and flour a 20cm (8inch) cake tin with high sides or 3 x 20 cm sandwich tins. If they are not springform tin, line the bottom with baking parchment.
  4. Pour the cake batter into the tin(s) and bake for 1 hour 1/4 for the big cake or 15 to 20 minutes for the 3 smaller cakes. Check the cake is cooked with a toothpick and leave to cool on a rack. Remove the tin carefully once cooled down a little but leave the baking parchment is using until the cake is totally cooled. Make the sure the cake is cold before assembling.
  5. Make the ganache: clean and dry the bowl. Place the chocolate cut into chunks in the bowl and grate 10 sec/speed 6. Next, add the cream and vanilla extract and cook for 5 min/50C/speed 2 or until melted.
  6. Tip out into a bowl and leave to cool in the fridge.
  7. To make the ruffles: clean and dry the TM bowl. Grate the chocolate chunks 10 sec/speed 6.
  8. Tip out roughly 1/3 of the chocolate and melt the remaining 2/3 3 min/50C/speed 1 (or until all the chocolate is melted). Add the reserved 1/3 and stir at speed 2 until all melted.
  9. Heat the chocolate 1 min/37C/speed 1.
  10. Pour a couple of ladles of the chocolate onto a tray and spread evenly using a spatula (preferably crooked handed) until getting a thin and even layer that covers most of the tray. Scrape any excess chocolate back into the TM bowl. Place the tray in the fridge for 10 minutes to set. Meanwhile, do the same with another 2 ladles of chocolate in another tray. Make sure you keep the chocolate hot in the Thermomix by heating it 5 min/37C/speed 1 in between.
  11. When the first tray has set, take it out of the fridge and rewarm the tray with the palms of your hands until the surface starts to go slightly shiny again but not totally melted (you can also place the tray over a turned on hob to warm it slightly but make sure it doesn’t get hot!).
  12. Then, working quickly, starting at the edge that is away from you, place the pastry scraper under about a 5cm (2in) area of chocolate and place your finger on top, and then scrape the chocolate towards you so that the chocolate ruffles up. If the ruffles are too tight, they may be opened out a little before the chocolate sets fully. Leave the ruffles to set on a cold tray.
  13. Repeat the ruffles along the rest of the rectangle, then repeat this process a further 2-3 times to use all the tempered chocolate.
  14. Use a long-bladed knife to cut the chocolate cake into 3 layers (no need to do that if you used 3 sandwich tins).
  15. Whip the chilled ganache in the Thermomix with the butterfly whisk on speed 3 until it’s light and fluffy.
  16. Place the cake on a serving dish and put some baking parchment pieces underneath the cake to protect the dish. Fill the layers of the cake with the whipped ganache.
  17. Spread the ganache over the top and sides of the cake, smoothing it as much as possible.
  18. Tip the vermicelli out onto baking parchment, and scoop it up and gently press it against the sides of the cake.
  19. Wearing disposable gloves, starting at the outside edge, press the ruffles into the ganache on the top of the cake.
  20. Work around in rings to fill the centre, using a little extra ganache to hold the ruffles in place if necessary.
  21. Remove carefully the pieces of baking parchment from underneath the cake and serve.

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Steamed chocolate and chestnut cheesecake

During Thermomix demonstrations, we use a flipchart with pictures of some of the dishes that can be made with the Thermomix. One of them always gets me salivating and is quite surprising because it’s a steamed cheesecake. I’ve been eager to try it ever since but with so many recipes to try out there, this one was somewhere down the list. Well, I’ve finally got around making it and let me tell you: it’s as delicious as it looks on the picture! It’s creamy and chocolatey, an absolute delight to eat.

Varoma Cheesecak_002 Varoma Cheesecak_001 Varoma Cheesecak_001_01

Source: Australian Recipe community

Ingredients

Sablé base
50 g sugar
100 g unsalted butter, cubed
1 tsp vanilla essence
1/2 tsp baking powder
Pinch sea salt
2 egg yolks
70 g plain flour

Filling
100 g dark chocolate, , broken into pieces
100 g sugar (50 + 50)
220 g double cream (110 + 110)
250 g chestnut purée (unsweetened, if sweetened, omit some of the sugar, depending how sweet the chestnut purée is)
3 large eggs
250 g cream cheese
1 tsp vanilla essence

Chocolate ganache
100g dark chocolate
80g double cream

Varoma Cheesecak_004

Varoma Cheesecak_003

Method

  1. Sablé: mix the sugar for the sablé base 10sec/speed 10.
  2. Add butter and vanilla and mix 20sec/speed 4.
  3. Add remaining sablé ingredients and mix 10 sec/speed 3.
  4. Line the bottom of a  20cm springform tin with baking parchment and spread the sablé mixture in an even layer using the back of a spoon (make sure the bottom of the springform tin is turned upside down so that the ridge is underneath and the flat part up. This will ensure easy removal of the cheesecake). The tin size is important if you are going to steam it in the Varoma as it needs to fit in it. Mine was a bit high (9cm high) so I couldn’t close the lid properly but I managed to use foil and kitchen towels to seal the lid and it was absolutely fine!
  5. Freeze the sablé for 20 minutes (or place in the fridge for 2 hours).
  6. Preheat the oven to 150C.
  7. Bake the sablé for 30 minutes or until golden. Leave to cook completely before adding the filling.
  8. For the filling: place the chocolate and 50g sugar in the bowl and mix 8 sec/speed 9.
  9. Add 110g cream and melt 3 min/50C/speed 1.
  10. Add 120g chestnut purée and mix 10 sec/speed 4. Tip out and reserve.
  11. Place remaining sugar, cream, 130g chestnut purée eggs, cream cheese and vanilla essence into the TM bowl and mix 20 sec/speed 8.
  12. Return the chocolate mixture into the bowl and mix 4 sec/speed 3/ Reverse blade.
  13. Pour onto the cooled sablé. Place the tin in the Varoma, on top of chopsticks or something to keep the holes free.
  14. Place 1.2L water into the bowl, close the lid and place  the Varoma on top. If the lid of the Varoma doesn’t close properly, use tea towels to wrap around the lid as tightly as possible while making sure the holes on the lid are not obstructed.
  15. Steam for 50 minutes/Varoma/Speed 3.
  16. After that time, the mixture will still look quite wobbly, which is normal. Let it cool before chilling for a few hours or overnight in the fridge. It will firm up.
  17. Before serving, make the ganache: place the chocolate in the TM bowl and chop 8 sec/speed 9.
  18. Add the cream and cook for 3 min/50C/speed 3.
  19. Take out the cheesecake from the springform tin and place on a serving plate.
  20. Pour onto the cheesecake and decorate with toffee nuts, chocolate drops or fruits.

Varoma Cheesecak_005

Cake Pops for Halloween

As we’re nearing the time for spookyness and Trick or Treat gallores, I found appropriate to give you a recipe for those yummy cake pops, which are a great hit with kids and can be decorated to your heart’s content. I only used spooky ghosts and bats sprinkles for these ones but you can be more adventurous and use white chocolate coloured in orange for the icing and make scary faces on each one.

Ingredients

Makes about 24 cake pops

For the gluten free chocolate brownie
150g dark chocolate
150g unsalted butter
3 eggs
100g ground almond
40g icing sugar (or granulated sugar turned into icing sugar in Thermomix)

For the chocolate icing
100g dark or white chocolate
100g cream
20g butter
Sprinkles of your choice

24 lollypop sticks

Method

  1.  Make the chocolate brownie a few hours in advance: put the sugar into the TM bowl and turn into icing sugar 20 sec/speed 10. Tip out and reserve.
  2. Place the chocolate chunks into the Thermomix bowl and blitz for a few seconds speed 6.
  3. Add butter, cut in dices and melt 5 min/50C/speed 1.
  4. Beat the 3 eggs and add to the chocolate mixture and mix 10 sec/speed 3.
  5. Add the ground almond and icing sugar and mix at speed 6 until combined.
  6. Pour into a 20 cm cake tin (buttered and lined) and bake at 190C for 25 to 35 min (check with skewer: if it comes out clean, it’s done).
  7. Leave out to cool completely on a grid.
  8. When the cake is totally cool, break it into chunks and place in the clean TM bowl.
  9. Blitz 3 or 4 seconds/speed 6 until it clings together.
  10. Make balls with this doughy mixture and insert a stick on each one of them.
  11. Leave to cool in the fridge for 1 hour.
  12. Make the chocolate icing: place the chocolate chunks into the TM bowl and mix 3 sec/speed 6.
  13. Add the butter and melt 5 min/50C/speed 1 until totally melted.
  14. Add the cream and mix 10 sec/speed 3. If using white chocolate, you can add a few drops of food colouring at this stage.
  15. Pour into a bowl, take out the cake balls from the fridge and dip each one into the chocolate mixture. Sprinkle with the decorations that you want and place standing in a narrow glass to dry.