I cake, therefore I am: 2014

Feeling Hot! Hot! Hot!

Chocolate chilli tequila cake

Tasked with bringing dessert for a modem Mexican themed dinner with friends, I discovered this great recipe on the SBS website: http://www.sbs.com.au/food/recipes/really-easy-chocolate-cake-chilli-salt-and-tequila

Chocolate chilli tequila cake with candied chilli flower

I basically followed the recipe but adding I the rind of one lime. I cooked the cake in the oven for 35 minutes (10 or so minutes longer than the recipe) and then let the cake cool with the oven off and the door open for about another 10 minutes. The edges cooked faster than the middle, so as the cake cooled I added some tequila around the edge to ensure it remained moist. The cake was tasty with a similar consistency to a brownie, with a nice chilli kick at the end.

Chilli chocolate tequila cake process

I made a few candies chillies and lime rind to decorate the plate. I used 1 cup of water and 1 cup of sugar, dissolved over a medium heat. I added the deseeded and sliced (but still connected to the stems) chillies and lime rind and covered to cook for about 15 minutes. After arranging the cooked pieces on a lined baking tray they went in the oven on 160 degrees 25 minutes (until they started to harden).

The chilli flowers looked great, but I was less impressed with how the lime rind worked out.

Choc-malt overload

Milo cupcakes with Milo mascarpone frosting

There a heaps of pretty examples of choc-malt cupcakes online and I decided to try making some of my own! I didn't manage to find malt milk powder so I used Milo instead.

I used my usual chocolate cupcake recipe, but reduced the cocoa by 1/4 cup and added in 1/2 cup of Milo. For the Milo frosting I used:

230g butter
1/2 cup milo
1 and 1/2 cups icing sugar
3 tbs cocoa
100g mascarpone cream

For decoration I piped frosting (using a french tip) and added a section of old fashioned paper straw with a malteser and a sprinkling of Milo to finish.

Not just another cupcake

Chocolate souffle cupcakes

I was looking to make something a little different and preferably wheat free. These were super delicious and took no time at all!

I used a recipe from SmittenKitchen, but skipped the mint cream and opted for just plain with a strawberry and some grated Lindt milk chocolate to finish. The recipe states it makes nine, but it made 11 for me.

cakes rising in the oven

Cupcakes ready for cream!

Tasty cakes

Nothing too sweet please (happy birthday Clare)

Blueberry lemon cupcakes with cream cheese frosting

I know that everyone loves dessert, if people say they don't it's only because they haven't found the right piece of cake yet! This request (from husband) required something not too sweet, something that grown-ups would like.

I used this recipe from Sweet Pea's Kitchen, with 1/2 a cup less sugar in the batter. For the frosting I used only 1 cup of icing sugar and added a little vanilla bean paste.This recipe easily made 24 large cupcakes.

cupcake batter

Pots of gold (dessert gold!)

Heston Blumenthal's pot plant tiramisu

I love beautiful things, especially desserts. This dessert was hard work to make, but the finished product was pretty, tricky and super tasty. None of the steps were too technical, but it was time consuming.

The presentation (and recipe for soil) are based on this recipe by the master of molecular gastronomy - Heston Blumenthal. For the filling I used this easy (and delicious) recipe by Gordon Ramsay.

The soil:

The soil is what makes this dish so stunning, and the best thing about the soil is that it is super tasty! There are about three main processes to complete the soil.

Crystallised dark chcocolate:
Caramelised grape nuts (I used crumbled Digestive biscuits as a substitute, I think next time I will try nutri-grain cereal)
Caramelised white chocolate, the soil is finished with a bit of oil (I used macadamia), salt and cocoa.

Crystallised dark chocolate

Caramalised digestive biscuits

Caramalised white chocolate

Finished soil

I also made a few of the dark chocolate layers from the Heston recipe so i could use them to cover the holes in the bottom of the pots. Assembly was essentially the same as a normal tiramisu (except in a pot!):

Mum's Biscotti

Almond and cherry biscotti

This is my mum's delicious biscotti recipe. These are great with a cup of good coffee or just on their own. They make great gifts for people, and I have even made a successful gluten-free version. I can never get then cut quite as thin as mum does!

Mum's Almond Cherry Biscotti

Ingredients:

3 egg whites
1/2 cup castor sugar
I cup sifted self raising or plain flour
1 cup or 150g unblanched almonds
60grams glace cherries (optional)
1 tsp vanilla bean paste

Method:

Beat egg whites until stiff without being dry, then gradually beat in sugar until thick and glossy.
Using metal spoon fold in sifted flour, almonds and vanilla essence, mixing well.

Turn into greased or baking paper lined loaf tin.

Bake at 180 degrees for about 30-40min until pale golden and firm to touch: leave to cool in tin then turn out and wrap in foil. Place in refrigerator and leave overnight, this will help to cut thin, even slices.