CHOCOLATE EASTER TRUFFLE CAKE
CHOCOLATE EASTER TRUFFLE CAKE
This is my chocolatey alternative to a Simnel cake – I’ve substituted the traditional fruit cake for a moist chocolate cake and the balls of marzipan traditionally used to decorate a Simnel cake have been replaced by homemade chocolate truffles. This is super rich – so it’s a treat and a half for the chocoholics out there.
For the cake:
175g self-raising flour
4 tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 eggs, lightly beaten
150ml milk
150ml corn or vegetable oil
For decorating the cake:
300ml double cream
300g good quality dark chocolate (about 70% cocoa solids)
30g butter
small pinch of salt
4 tbsp Raspberry or apricot jam
White chocolate to grate/peel over the top
Pre-heat the oven to 160C/140C Fan/Gas mark 3.
For the cake you will need to grease two 20cm sandwich cake tins, and dust them with flour.
Sift together the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the remaining cake ingredients and beat well, either with an electric hand whisk or with a wooden spoon, to give a smooth thick batter consistency.
Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
To make the truffle mixture, pour the cream in a saucepan and place over a medium heat. Once the cream is hot, but not quite boiling (small bubbles will appear on the surface) stir in the butter until melted.
While the cream is heating, break the chocolate into small pieces and place in a medium mixing bowl with the pinch of salt. Pour over the hot cream and butter, and stir well until the chocolate melts into the cream. Keep to one side.
Once the cake is cool, sandwich the two sponges together with the jam in the middle. Spread with the chocolate truffle mixture, leaving plenty in the bowl to make the 11 truffles. Place the remaining truffle mixture in the fridge for about 30 minutes until it is firm enough to shape into balls.
Roll into 11 truffles and place around the outside of the cake. Finish by grating or peeling (using a vegetable peeler) white chocolate over the top.
CHOCOLATE EASTER EGGS
CHOCOLATE EGGS
Be creative with your Easter gifts this year by making your own chocolate eggs. The kids will love getting involved in making them – it’s messy and fun, but the end result is well worth it.
Makes 10-12
150g good quality dark chocolate (about 70% cocoa solids), broken into pieces
2 tbsp golden syrup
2 tbsp cocoa powder
100g butter
1/2 teaspoon finely grated orange zest
225g digestive biscuits, finely crushed
To decorate:
Smarties or alternative sweets
Melted chocolate
Tissue paper
coloured ribbon
1 empty egg box
Place the chocolate, golden syrup, cocoa powder and butter in saucepan and gently heat until melted.
Stir in the orange zest and crushed digestives then mix well. Leave the mixture to cool for about 20-30 minutes, or until it is cool enough to shape and then firmly mould into neat eggs using your hands. Sit in an egg box or egg cups, loosely lined with cling film and put in the fridge to set for about 30 minutes.
The eggs can now be individually wrapped in tissue paper, tied with coloured ribbon, or you can decorate them with smarties or alternative sweets stuck on with some melted chocolate.
PS…
Additional flavours can also be added to the eggs; 50g sultanas, raisins or chopped dried apricots or 50g finely chopped nuts, such as walnuts, pecans, hazelnuts or brazil nuts. Also, a splash of brandy or orange liqueur is rather tasty for the grown ups.
HEALTHY, CHEAP AND COMFORTING SOUP…
MOROCCAN CHICKPEA SOUP
A delicious bowl of comfort, for cold wintry lunchtimes, and especially good if you are trying to be healthy and save a few pennies at the same time.
Makes 4 servings
2 tbsp olive oil
1 onion, chopped
2 cloves of garlic
pinch of chilli powder
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
1 courgette, diced
1 tin chopped tomatoes
600ml chicken or vegetable stock
75g apricots, chopped
400g tin of chickpeas, drained
Small bunch of coriander, chopped
Juice of ½ lemon
Heat the olive oil in a saucepan and sauté the onion and garlic for about 5 minutes until it is softened but not coloured. Stir in the chilli, cumin, ground coriander, cinnamon and courgette. Continue to cook for a further 5 minutes before adding the chopped tomatoes, stock, apricots, chickpeas and seasoning.
Bring to the simmer and cook for 20 minutes. Stir in the chopped coriander and lemon juice. Serve hot.
PS…
This soup freezes really well. Make a large batch and freeze in individual portions. Stir the chopped coriander and lemon juice in once re-heated.
Turkey Kedgeree
SPICED TURKEY KEDGEREE
I love to make this on boxing day for brunch. It’ s a perfect way to use up any leftover turkey without having to go to too much time and effort, and is full of delicious flavour.
Serves 4
300g Tilda basmati rice
upto 350g cooked turkey – torn/cut into strips
250ml milk
2 onions, finely chopped
75g butter
1 tsp ground cumin
1 tsp ground coriander
1 tbsp chopped fresh root ginger
2 fresh red or green chillies (green ones are a lot milder), de-seeded and finely chopped
1 tsp mustard seeds (optional)
small bunch of coriander or parsley, chopped
salt and freshly ground black pepper
4 free range or organic eggs, hard boiled
coriander and sliced spring onion to garnish
Cook the basmati rice according to the packet. Either leave to cool, or speed the process up, by cooling under the cold tap. Darin well.
Cold leftover turkey can be a little dry, so put it in a saucepan with the milk. Bring to the boil, remove from the heat, cover with a lid and leave for 5 minutes.
In a frying pan, melt the butter and slowly cook the onion with the cumin, coriander, ginger, chilli and mustard seeds, until the onion is lovely and soft but not browned.
Remove the turkey from the milk and add it to the onions along with the rice. Stir over the heat until the rice has heated through again. Add the milk, coriander and seasoning. Stir to combine and serve with the eggs, chopped coriander or parsley and spring onion to garnish.
Serve straight away.
Childrens’ Christmas Baking
With school Christmas holidays upon us, plan some creative fun by making these tasty biscuits. They are a fabulous thoughtful gift to give to friends or family. They’re also perfect to hang on your Christmas tree as pretty edible decorations.
GINGERBREAD SNOWFLAKES
Makes 26 x 8 cm biscuits (or more or less, depending on the size of your pastry cutter).
375g plain flour, plus extra for rolling
2 tbsp ground ginger
1 tsp ground cinnamon
1 tsp baking powder
1 tbsp cocoa powder
125g butter, softened
125g light muscovado sugar
1 tbsp black treacle
1 tbsp golden syrup
1 large egg, lightly beaten
glitter writing icing tubes, to decorate
Pre-heat the oven to 180C/160C fan ovens/gas 4
Sift together the flour, ginger, cinnamon, baking powder and cocoa powder.
In a separate bowl beat together the butter and sugar with an electric hand whisk until it is slightly creamy. Add the treacle, golden syrup and egg. Beat until smooth.
Using a wooden spoon, gradually add the flour mixture, a little at a time so the flour doesn’t go everywhere, and then finish off with your hands, to form a smooth dough, kneading lightly on the worktop.
Roll the gingerbread dough out on a lightly floured surface to around the thickness of a £1 coin. Using a pastry cutter, cut out as many small or large biscuit shapes as you can, and place on greased baking sheets. There is no need to space them well apart as the dough won’t spread while cooking.
Place in the pre-heated oven and cook for 10-12 minutes until they are starting to firm up. If you want to hang them on your Christmas tree, make a hole with a skewer, near the edge while they are still hot.
Transfer to a wire rack to cool.
Once cold the gingerbread biscuits can be decorated like snowflakes (or of course whatever pattern you like).
PS…
Once made these will keep, un-decorated, for 3 weeks in an airtight container and decorate when required. If they are decorated too soon, they will become soft.
Photography: Gareth Morgans
