Category Archives: Dessert

Salted Chocolate Caramels

The start of the school hols here in Western Australia calls for a sweet treat in our house.

Ingredients

130g salted butter

395mls condensed milk

200g brown sugar

2 tablespoons golden syrup

2 tablespoons glucose syrup

100g 70% cocoa solids dark chocolate

Salt flakes

Method

Line a small tin, 15x25cm, with baking parchment.

In a heavy based pan, heat the butter, condensed milk, sugar and syrups very gently over a low heat.

Once the sugar has dissolved, slowly bring up to the boil and simmer very gently for five minutes until thickened.

Take off the heat, stir in the chocolate and stir until combined and lump free.

As soon as the chocolate has dissolved, pour the caramel mix into the prepared tin and smooth out.

Sprinkle over a few salt flakes and pop into the fridge until cold. Once completely set, using a sharp knife, cut into squares.

Advertisements

Mocha Roulade

A sweet treat today, one for the coffee lovers!

The boys devoured this so it isn’t too strongly flavoured with coffee and it is gluten and nut free.

Cuts into 8 very generous slices.

Ingredients

6 eggs 

150g caster sugar

2 teaspoons instant espresso powder

50g cocoa powder

ICING

250g icing sugar

125g salted butter

2 teaspoons instant espresso powder

15mls boiling water

Method

Preheat the oven to 180 degrees Centigrade. Line a baking tray, 38x25cm, with baking parchment, folding it right into the corners as the cake batter is too light to weigh it down.

In a large bowl, whisk the egg whites with an electric whisk to stiff peaks, add 50g of the caster sugar and whisk in until the whites are shiny.

In another large bowl, using the whisk that you used for the whites, whisk the egg yolks, remaining sugar and coffee powder until really thick, creamy and the powder has dissolved. Sieve the cocoa over the bowl and fold in.

Now, fold a third of the whites into the yolk very gently. Once combined repeat with another third and then with the remaining third.

Spoon the batter, spreading it evenly up to the edges, onto the baking tray and bake for 20 minutes.

While the cake is baking boil the kettle.

In a food processor, whizz the icing sugar to remove any lumps, add the butter and whizz until creamy in the processor.

Measure out the coffee powder into a small cup, add the boiled water and stir to combine.

Slowly pour this coffee into the processor with it on to combine. Scrape down the sides and process again. You may neeed to do this a few times to get all of the coffee incorporated.

Once the cake is ready, remove from the oven and let it sit for five minutes.

Cover the cake with a clean tea towel and invert so you have the parchment up. Peel the parchment off.

Now, roll the cake, including the tea towel, skinny end to skinny end. Allow to sit and cool with the tea towel still in situ.

Once the cake has cooled, unroll gently, remove the tea towel, spread the inside of the roll with the icing and roll back up.

Sift a little icing sugar over and serve.

Coconut and Cranberry Balls


In the days before healthy bliss balls, I can remember my Mum making a version of these, raisins instead of cranberries and dipped in chocolate. 

This recipe makes 25 balls. They are small but trust me, you don’t want them too big, these are rich sweeties!

Ingredients

110g butter

150g icing sugar

80g desiccated coconut

130g cranberries

25g 70% coco solids chocolate

Method

In a food processor, cream the butter and sugar.

Add the cranberries and coconut and pulse until combined.

Form into balls and place, spaced out, on a piece of baking parchment.

Now melt the chocolate, I cheat and melt it carefully in the microwave.

Take teaspoons of the chocolate and drizzle over the balls.

Allow to cool and then store in an airtight container in the fridge.

Gluten Free Donuts

Unfortunately, these don’t last long in our house!

Quick to make, baked not fried and leftovers, if you have any, freeze well.

Makes 18 donuts.

Ingredients

75g Greek yogurt

3 eggs, beaten

125mls oil

1 teaspoon vanilla extract

110g gluten free plain flour

80g ground almonds/ almond meal

2 teaspoons gluten free baking powder

200g caster sugar

Icing sugar to dust

Method

Preheat the oven to 170 degrees Centigrade.

Butter the donut tins very well.

Combine the yogurt, eggs, oil and vanilla

In a large bowl, combine the flour, almond meal, baking powder and sugar.

Pour the wet ingredients into the dry and fold in.

Pour the batter into an icing bag or a large plastic bag. If using a bag, cut the corner off to create a piping bag.

Squeeze the batter out into each individual ring, no more than a third filled.

Bake in the oven for 13-15 minutes.

Allow to cool a little in the tin before tipping out onto a baking rack.

Dust with a little icing sugar and serve.

Chocolate And Peanut Butter Brownies

Gluten free decadence here! 

If you don’t do peanut butter chips you can happily swap them for chocolate chips of omit them completely, this recipe will still work.

Makes 16 pieces.

Ingredients

125g butter

125g 70% coco solids chocolate

330g caster sugar

115g ground almonds/almond meal

1/2 teaspoon baking powder

3 eggs

1 teaspoon vanilla extract

100g peanut butter or chic chips plus extra for topping

Method

Preheat the oven to 160 degrees Centigrade. Grease and line the base and sides of an 18cm square cake tin.

Melt the butter and chocolate, using a bowl over a pan of water or I just do it carefully in the microwave.

Weigh out the sugar, almonds and baking powder in a large bowl.

Whisk the eggs in another bowl and whisk in the vanilla extract.

Now, pour the wet ingredients into the dry and fold them in.

Spoon the batter into the lined tin, sprinkle over a few more chips and bake for 35 minutes.

Allow to cool a little in the tin before removing.

Homemade Honeycomb


Sometimes a treat is in order and this is certainly a treat! 

We happily eat this as is but if you want to be really decadent, drizzle a little melted dark chocolate over the honeycomb, then it really is “to die for”! I like to crumble it a little and sprinkle it over vanilla ice cream too, yum!

You need to move briskly when making this so have the bicarbonate already measured out and the baking sheet lined, use a medium to large pan as the honeycomb rises rapidly as soon as you add the bicarbonate and whisk it in.

Makes a slab, 25 x 15cm.

Ingredients

1 tablespoon honey

175g caster sugar

70g liquid glucose

2 tablespoons water

2 teaspoons bicarbonate of soda

Method

Line a baking sheet with baking parchment.

Measure the honey, sugar, glucose and water into a pan.

Heat the pan over a high heat, do not stir! Just swirl it around a bit if you must move it.

Using a sugar thermometer, watch the temp rising, as soon as it hits 150 degrees Centigrade, take it off the heat and whisk in the bicarbonate of soda.

Immediately, tip onto the prepared tin and leave to cool and set.

Break into shards to serve.

The honeycomb will keep in an airtight box for a few days if you have any left!

Chestnut And Chocolate Cake

image

This has become one of our favourite gluten free cakes and rightly so!

Moist and not too chocolaty, it’s loved by the adults and kids and to be honest, you really can’t tell that it’s gluten free!

Serves 12-16.

Ingredients

200g 70% cocoa solids dark chocolate

6 eggs, separated

125g butter at room temperature

1x 439g tin unsweetened chestnut puree

70g caster sugar

4 tablespoons Baileys liqueur

Method

Preheat the oven to 170 degrees centigrade.

Grease and line a 23cm spring form tin.

Melt the chocolate, I cheat and use the microwave but keep an eye on it and stir frequently.

In a large bowl, whisk the egg whites until stiff.

In another large bowl, cream the butter, sugar and chestnut. Add the Baileys and slowly beat in the egg yolks, now add the chocolate and combine well.

Take around a quarter of the egg whites and fold into the chocolate mix, once combined, gently fold in the remaining whites.

Spoon into the prepared tin and pop in the oven.

Bake for 50-60 minutes.

Allow to cool in the tin.

I decorated ours with whipped cream and a little grated dark chocolate.