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Coffee Glazed Chocolate Tomato Loaf Cake

Thursday, September 08, 2022

Adding tomatoes to the sweet baked goods is nothing new. Think about zucchini, sweet potato and pumpkin in the baked goods that you have been seeing and enjoying. As you probably know, tomatoes are botanically a fruit and they are sweet and juicy. So using tomatoes in chocoalte cakes or muffins is just as naturally as using bananas and carrots in cakes. Bakers having been using tomatoes for at least the past 50 years to enrich the flavour of baked goods and help the texture stay soft for longer. This chocolate loaf cake is rich with melted chocolate, butter, olive oil, eggs and cocoa powder, using tomato paste and juice to enhance the flavour and texture. If a loaf doesn't feel like a cake to you, feel free to use a muffin pan, or a round cake pan. While the coffee glaze is not absolutely necessary, but the intense and robust flavour of coffee pairs perfectly with dark chocolate.

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No Bake Chocolate Tart with Edible Gold and Rose

Thursday, March 24, 2022

This decadent, luscious no-bake chocolate tart tastes as good as it looks, yet couldn't be easier to make. For the crust, I use a simple mixture of all-butter spiced cookies and butter- a combination that you can never go wrong with. You can even vary the type of cookie crust you make by changing out speculoos cookies for other types of cookies. Try shortbread cookies, Oreo cookies or simple sugar cookie.
The crust is filled with a lusciously rich chocolate ganache and toasted hazelnuts, then topped off with specks of edible gold leaf and dried rose petals. An easy yet sophisticated dessert! The chocolate tart will keep for up to a week in the fridge.

Cookie Crust	Filling & Assembly
200 g Butter speculoos cookies (or gingersnap cookies) 100 g Butter	50 g Hazelnuts, toasted 120 g 65-70% Dark chocolate (or bittersweet chocolate), coarsely chopped 200 g Milk chocolate, coarsely chopped 200 g Heavy cream 40 g Butter, cut into small pieces

Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter, then stir in the cookies. Press onto the base and up the sides of a 22cm-24cm tart pan with a removable bottom, making sure the edges and the bottom are compact and of even thickness. Chill for an hour to firm up before adding the filling. Or just make the crust a day or two before.
Preheat oven to 180C/350F. In a baking pan add hazelnuts in one layer and toast in middle of oven for 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely.
In a medium bowl, add chopped dark and milk chocolate. Set aside. In a small saucepan over medium-low heat, bring the heavy cream and butter to a gentle simmer. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute and stir until melted and smooth.
Add the toasted hazelnuts to the crust and pour mixture over chilled cookie crust and chill until set, at least 4 hours or overnight.

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Beetroot Rye Bread with Cacao Nibs

Friday, March 04, 2022

Put a fun twist on your delicious homemade rye bread with some organic beetroot juice and cacao nibs. The sweetness of the beetroot not only adds depth and earthy flavour to your bread, but also balances perfectly the bitterness of cacao nibs.
It’s a slightly dense bread due to the use of rye and bread flour, but it is very satisfying and goes well with soup, salad or as a substantial and healthy breakfast with some sliced avocados. Score the bread any way you like, a simple cross is great or hashtag like I did. If you are interested, here is an article about bread scoring patterns I found on Bon Appetit.

260 ml Organic beetroot juice
250 g Bread flour
150 g Rye flour
3/4 tsp Smoked salt
10 g Fresh yeast, crumbled
2 tbsp Cacao nibs

Warm up the beetroot juice in a saucepan until lukewarm. Place bread flour, rye flour and smoked salt in the bowl of your stand mixer fitted with a dough hook. Crumble the fresh yeast into the lukewarm beet juice. Set aside for 10 minutes or until the mixture is frothy.
Add beet juice yeast mixture into the flour mixture and mix on low speed for 5 minutes. Increase the speed and knead until elastic and smooth. Cover with a clean tea towel and set aside in a warm place for 1 hour or until the dough doubles in size.
Turn out the dough on a lightly floured work surface. Using your fist, punch dough down. Add in cacao nibs. Knead to combine and shape the dough into a round.
Dust a proofing basket with some flour. Place the dough, seam side up, into the basket. Cover with a tea towel and set aside for 45 minutes to prove until almost doubled in size. Turn the dough out onto a baking tray lined with parchment paper. Brush or spray the surface with water. Use a small sharp knife or a bread lame to score the bread with decorative cuts.
Place a bowl of water on the bottom of your oven. Preheat the oven to 230C/450F.
Bake in preheated oven for 20 minutes. Reduce temperature to 180C/350F and bake for a further 15 minutes or until loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool completely before slicing.

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Egg White Chocolate Bundt Cake

Sunday, January 09, 2022

This chocolate bundt cake is quick, foolproof and simply delicious. Besides that, it uses up all the egg whites left from preparing the raw food for my carnivorous cats. The cake has a moist and fluffy crumb and not overly sweet. I served it with a dust of icing sugar and fruit. You can pour a chocolate glaze over or serve with some whipped cream at side or atop a good vanilla ice cream if desired.

310 g Egg whites, at room-temperature (about 10 medium)
150 g Homemade vanilla sugar (or regular white sugar)
150 g Butter, chopped
150 g Dark chocolate (with at least 60% cocoa), chopped
130 g White spelt flour
40 g Cornstarch
Icing sugar and fruit to serve

Butter a 24 cm bundtcake pan thoroughly and flour it well (besides flour, you can also use cacao powder or almond meal). Tip off the excess. Set aside.
Place chopped butter and dark chocolate in a large heatproof bowl set over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally as they soften. As soon as the chocolate begins to melt, remove the bowl. Preheat the oven to 175C/350F.
Place egg white in the bowl of your stand mixer fitted with a balloon whisk. Beat until fluffy, then slowly add in sugar and continue beating until glossy and stiff.
Sift the spelt flour and cornstarch together. Sift 1/3 of the flour mixture into the egg whites and fold to combine. Repeat with the remaining flour mixture in two additions. Now add in chocolate-butter mixture and fold until well combined.
Spread the batter into the prepared cake pan and smooth the surface. Bake in the middle of hot oven for 20-22 minutes until a wooden skewer or chopstick inserted near the center comes out clean.
Remove and leave the cake in the pan for 5 minutes, then carefully revert onto a wire rack to cool completely. Dust with icing sugar and serve with whipped cream and fresh fruit if desired.

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Double Chocolate Rye Muffins with Coconut Cream and Date Syrup

Sunday, December 05, 2021

The moist, tender chocolate muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well. Serve them with some pomegranate seeds if desired. Besides date syrup, you can use honey or maple syrup instead. For a healthier and less sweet version, replace some of it with a ripe banana or applesauce.

Dry Ingredients	Wet Ingredients
200 g Dark rye flour 80 g White spelt flour 40 g Dutch-processed cocoa powder 2 tsp Baking powder 1 tsp Baking soda 1/2 tsp Coarse sea salt, plus a pinch to sprinkle on top 100 g 50%-70% Cacao dark chocolate, coarsely chopped	3 Medium eggs, at room-temperature 250 ml Full-fat coconut milk 150 ml Date syrup 150 ml Cold-pressed olive oil

Preheat the oven to 200C/400F. Line a 12-cup muffin tin with paper cases or grease a jumbo 6-cup muffin tin with olive oil and dust with a bit of flour.
Sift together the dry ingredients except the salt and chocolate in a large mixing bowl. Add half the sea salt and reserve the remainder for topping. Add half the chocolate and set the rest aside.
Beat the eggs in a separate bowl for about a minute. Then add the coconut milk, date syrup and olive oil while constantly whisking. Add the dry mixture to the wet mixture and use a spatula to carefully fold everything until combined.
Divide the batter among the muffin cases and top with the remaining dark chocolate. Bake for about 18 minutes for smaller muffins and 22-25 minutes for the jumbo ones until well risen and spongey and the chocolate has melted. Remove from the oven and sprinkle with the remaining sea salt.

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Easy Almond Coconut Florentine

Thursday, December 02, 2021

Chewy, nutty and buttery...these classic Florentine cookies are filled with almonds, desiccated coconut flakes, dried cranberries and a caramel. They are baked until golden and crisp with a slightly chewy center. Enjoy yourself or give as a homemade gift.

100 g Butter
70 g Sugar
50 g Honey
2 tbsp White spelt flour
50 g Desiccated coconut flakes
50 g Blanched almond sticks
50 g Dried cranberries, chopped
125 g Dark chocolate couverture

Melt the butter, sugar and honey in a small saucepan over a low heat, stirring frequently.
Remove from the heat and whisk in the flour then add the coconut flakes, almond sticks and chopped cranberries.
Heat oven to 190C/ 375F. Divide the mixture into 16 silicon muffin cups. Bake for 10 minutes until golden. Leave to cool for a few minutes until firm. Cool completely.
Melt the chocolate in a bowl over a simmering saucepan of water. Turn the florentines over on the wire rack. Dip the bases of the cookies in the chocolate, then sit them upside down on a tray until set. If you like, use a fork to draw wavy lines across the chocolate when the chocolate is firm enough to hold its shape. Leave to set and then store in an airtight container.