Salted Caramel Brownies

A fusions of sugar and salt. Easy to assemble, cut into squares for everyone to enjoy. Seriously give it a go.

Makes 25 Bite size squares

397g Carnation Caramel
200g Butter
200g Dark Chocolate
150g Golden Caster Sugar
3 Large Eggs
50g Cocoa Powder
125g Plain Flour
2 tsp Sea Salt




1. Grease a 20cm Square Cake tin. Preheat the oven to 180c/160c fan assisted.

2. In a bowl mix 225g of the caramel with 1 tsp Sea Salt. Set a side.

3. In a pan melt the butter over a low heat. Then add the dark chocolate. Stir while melting until all completely melted and combined. Leave to cool on side.

4. In a mixing bowl, add the rest of the caramel, golden sugar and eggs. Whisk until combined. Then add the cooled melted chocolate and whisk further. Add the plain flour and cocoa powder. Give another mix. It should thicken.

5. Layer with half the brownie mixture. Then two thirds the salted caramel in tsp drops and spread evenly without disturbing the brownie mixture. Then tip the other half of the brownie mixture on top. Then spoon on the rest of the salted caramel on top. With a toothpick make a pattern on top, going from top to bottom.

6. Put in the oven for 35 minutes. Leave to cool and cut into squares.

Lumberjack's Yule Log

I made a Yule Log for Christmas. Easier than I thought. Plus if you can't find any last minute, give this a go.

Makes 1 Festive Yule Log

Log Recipe

6 Egg Whites
55 Caster Sugar

6 Egg Yolks
100g Caster Sugar
1 tsp Vanilla Bean Paste
50g Cocoa Powder, shifted

Icing/Filling

200g Good Quality Dark Chocolate, in pieces
275g Icing Sugar, plus extra for dusting (optional)
250g Butter, cubed at room temperature, cubed


1. Preheat the oven to 180c/160c fan assisted. Grease a Swiss roll tray or baking tray with greaseproof paper.

2. In a large bowl whisk the egg whites until begin to turn white and begin to stiffen. Then gradually add the 55g caster sugar and continue to whisk. It should be a thick white consistency which leaves peaks.

3. In a second bowl, whisk the 6 egg yolks and 100g caster sugar. Should give you a pale colour and be of a thick consistency. Add the cocoa powder and vanilla bean paste. Should be a really thick consistency.

4. Incorporate the cocoa egg yolk to the the egg whites and fold in until you have used up the egg yolk cocoa. Until you get a smooth brown mixture. Pour onto tray and spread evenly. Put in the oven for 20 minutes.

5. To make the filling/icing. Melt the chocolate in a Bain Marie or microwave until completely melted. Allow to cool slightly. Mix the icing sugar in food processor and then add the butter until combined. Then add the cooled dark chocolate and mix.

6. After the sponge has baked, leave to cool slightly then flip onto another sheet of greaseproof paper. Trim the edges. Then spread about a third of the icing on the cake. Lengthways, roll the cake towards you. Use the greaseproof to help roll. Make sure its tightly rolled otherwise it flop out. Transfer to a plate, board etc to ice.

7. You can cut the ends of the cake in an angle and add these pieces to the side of the log to make it look more of authentic log. Cover with leftover chocolate icing. Spread using a spatula or palette knife. Allow to cool. Then sprinkle with icing sugar to give it a snow effect.

Sinful Devil's Food Cake

Time for a more adult Halloween Treat. This cake is luxurious and chocolatey you should be so naughty and have another slice. I won't tell!

Makes 1 Cake

Cake

Before Frosting

60g Cocoa Powder
100g Dark Brown Sugar
250ml Boiling Water
150g Butter
150g Caster Sugar
1 tsp Vanilla Extract
2 Eggs
250g Plain Flour
½ tsp Baking Powder

½ tsp Bicarbonate of Soda 

Filling
150g White Chocolate
150ml Double Cream

Frosting
200g Dark Chocolate
25g Dark Brown Sugar
150g Butter
Dash of Water

Extra Chocolate to Decorate (Optional)

1. Preheat the oven to 180c/160c fan assisted. Line 2 20cm cake tins with greaseproof paper.

After Frosting

2. In a bowl whisk the cocoa powder, dark brown sugar and the boiling water. Whisk until combined. Leave and continue the rest of the cake in another bowl.

3. Cream the butter and caster sugar together. Then add the vanilla and eggs to the mixture and mix again. Then shift the plain flour, baking powder and bicarbonate into the mixture.

4. The cocoa mixture would have cooled, add this to the cake mixture. Divide between the cake tins. Put in the oven for 25 minutes. Check the cake has baked all the way through.

5. While the cake is in the oven make the filling and frosting:

Filling
For the filling melt the white chocolate on a bain marie, allow the melted white chocolate to cool slightly. Whisk the double cream. Fold the white chocolate into the cream. And leave to cool.

Frosting
Melt the Dark Chocolate and butter in the pan. Add the Sugar and stir. Then take off the heat and add a dash of water. Leave to cool til the frosting thickens up.

6. Assemble the cake by sandwiching the white chocolate cream. Then cover with the frosting. Decorate with optional chocolate (example below). Enjoythis sinful delight.

Webcakes

Eeeeek a spider! Na its just some chocolate fairy cakes. Make your Halloween a bit special this year with these scary treats

Makes 24

150g Butter, cubed

225g Caster Sugar

3 Eggs

1 tsp Vanilla Extract

200g Plain Flour

60g Cocoa Powder

175 ml Whole Milk

2 tsp Baking Powder

50g Dark Chocolate

Baking Cases

Topping

225g Dark/White Chocolate

White/Black Icing

1. Preheat the oven to 180c/160c fan assisted. Cream the butter and egg together. Then add the eggs and give a stir till combined. 

2. Then add the flour, vanilla extract, cocoa powder and baking powder. It should begin to stiffen up. Gradually add the milk while mixing. It should loosen the mixture. Once all the milk has combined, melt the dark chocolate and allow to cool. Add this to the cake mixture and give a final mix. Should look like chocolate mousse. 

3. Divide the mixture between the baking cases and put on a muffin pan/tray. Put in the oven for 20 minutes. Allow to cool and put on a wire rack. 

4. To make the topping melt your preferred chocolate in a ban marie. Dip each cupcake into the chocolate and put to the side. Draw 3 circles increasing in size from the centre outward. Then using a toothpick make 6/7 strokes from the centre outward to make the cakes look like they have webs. To make a spider make 2 circles with icing and add 8 legs.

Happy Halloween!




Add these cases for a Halloween feel

Simnel Cake

A light fruit cake served traditionally around Easter. Hope you are sitting comfortably, time for a religion lesson (fun, right?!?!). Traditionally the number of balls on top of a simnel cake represents Jesus 12 apostles minus Judas. Some have 12 balls of marzipan to include Jesus with his apostles minus Judas. Lesson over, time for cake.

Makes 1 Cake

Cake Mixture
500g Dried Mixed Fruit (must include candied peel)
100g Glace Cherries, halved
200g Butter
200g Dark Brown Sugar
2 tsp Mixed Spice
5cl Cointreau
Juice and zest of a lemon
3 Eggs
225g Self Raising Flour
50g Ground Almonds

Topping
500g Ready Roll Marzipan
2-3 tbsp Apricot Jam
Icing Sugar

1. Preheat the oven to 170c/150c Fan assisted. Line a 20cm Cake tin with greaseproof paper. Cream butter and sugar together. It should be well combined. Then gradually add the eggs till its all mixed together and a runny consistency.

2.Then add the Cointreau, juice and zest of a lemon, dried mixed fruit and cherries, mix well. Add the flour, ground almonds and mixed spice and again mix well. It should be of a thicker consistency. Pour into the cake tin and bake for 1 hour and 15 mins. Test the cake by poking a toothpick through the centre. When pulled out it should be clean. If not put in for 5 minute intervals until baked through, Leave to cool on a wire rack.

3. For the topping, cut 2/3 of the block. Dust the surface with icing sugar and roll the portion out and cut into a circle. With the remaining marzipan make into 12 balls (I made one bigger to put in the centre). Warm the apricot jam in a pan on the hob. Base the cake with the apricot jam and apply the rolled out marzipan. Then dab each ball with apricot jam and arrange on top of the marzipan.

4. Preheat the grill and put the cake under for 5 - 6 minutes until the top is golden brown.

The Dark Chocolate Knight

As described by one person 'crumbly and melts in your mouth' Also ideal snacking when you need to do some brooding in Gotham. 


Makes 24 - 26 Biscuits

150g Butter
100g Caster Sugar
50g Cocoa Powder
1tsp Cinnamon
225g Plain Flour, plus extra for dusting
100g Dark Chocolate, broken up
100g Milk Chocolate Chips
½ tsp Baking Powder

Topping
175g Dark Chocolate

1. Preheat the oven to 180c/160 fan assisted. In a food processor mix the butter and sugar together. Then melt the dark chocolate in a bowl over boiling water on the hob or in the microwave. Once fully melted add to the food processor and mix.

2.  Add the flour, cocoa powder, cinnamon and baking powder and give another mix til everything had combined. Finally mix in the chocolate chips. The mixture should be solid. If runny add more flour and if too dry add some melted butter. Put in cling film and but in fridge for about 10 minutes.

3. Put some greaseproof paper and put on trays. Take the dough and put on floured surface. It will be easy to roll out as the chips will stop you rolling out too thin. Should be the thickness of a pound coin. Once rolled out take either a batman butter or a round cutter and cut into shapes and put on tray.

4. Put in the oven for 15 minutes. Allow to cool. Melt the other dark chocolate. Then dip each biscuit in the chocolate to cover one side of the biscuit. Put on a wire rack for the chocolate to cool.

Chocolate Paradise Brownies (V)

Want to impress a date? Night in alone? Need an accompaniment for your ice cream? Then give this recipe a go. All gooey when warm. But always moist.

Makes a Square Cake Worth (Cut into smaller squares)

Resist the urge to eat the mixture (Difficult, I know)

200g Butter, cubed at room temperature
100g Plain Flour
50g Cocoa Powder
200g Dark Chocolate, broken to small pieces
100g Milk Chocolate, cubed
Pinch of Salt
3 Eggs
250g Golden Caster Sugar

1. Preheat oven to 180/160 fan assisted. Line a square 20cm (8 inch) with greaseproof paper. Heat water in a pan. Place a bowl over the pan, add the butter and dark chocolate. Mix well until combined. Leave to cool.

2. While the mixture cools, in another bowl sift the flour and cocoa powder in a bowl then add the sugar and salt. Mix until combined. Add the eggs and stir.

3. When the chocolate mix has cooled enough, gradually add the melt dark chocolate mix to the flour mix. Stir until all has combined.

4. Either mix in the milk chocolate pieces and pour into the cake tin OR pour the mixture into the cake tin and scatter the milk chocolate. Bake in the oven for 25 - 30 minutes. You should be able to poke the centre of the brownie with a toothpick and it should come out clear. Enjoy by themselves or with ice cream and/or cream.

Nice Warm with Cream

Chocolate Brownie with Raspberry Coulis

I'm back, hope you all had a good Christmas and New Years. Probably the worst post as its probably going against people new years resolutions but I don't do resolutions.  This was a recipe I made for my friends and they all loved it. Serve with good quality vanilla ice cream.

Serves 6

Chocolate Brownie
100g Butter, cubed (easier to melt)
175g Caster Sugar
2 ½ tsp Nutella
100g Dark Chocolate
50g Milk Chocolate
2 tbsp Cocoa Powder
2 Eggs

½ tsp Baking Powder 

100g Plain Flour

Raspberry Coulis
250g Raspberries
2 tbsp Caster Sugar

1. You can do the raspberry coulis in advance. Put the raspberries in a pan over a low heat with the sugar, stir and heat until the raspberries break down. For a smoother taste put in a blender and strain through sieve.

2. Line a 20cm cake tin with greaseproof paper. Preheat the oven to 180c/160 Fan assisted.

3. Heat some water in a pan and put a bowl over the top. Then add the butter, til melted. Add both chocolate until melted. Then combine the nutella. Finally add the sugar. Take off the heat and let it cool for a bit.

4. Add the flour, cocoa powder and baking powder. Then add the eggs and mix well till the mixture is combined.

5. Pour into the cake tin and put in the oven for 25-30 minutes till it's cooked all the way through. Stick a skewer or toothpick through the centre, it should come out clean.

6. Allow to cool for about 10 minutes, Remove from cake tin and cut into 6 slices. Serve with coulis and ice cream.

Movember 4 Course - Dessert - Molten Chocolate Orange Cake

My final course in my 4 course meal for Movember. Everyone loves a dessert and this one is so so yummy from the first spoonful. And its simple to make and will impress any guest (or just make 2 for yourself, that's what I did).

Serves 2

75g Butter, plus extra for greasing
75g Soft Brown Caster Sugar
50g Plain Flour
75g Good Quality Dark Chocolate, plus 2 small bits of dark chocolate
1 Large Egg
Juice and Zest of half an orange

1. Preheat the oven to 200c/180c Fan assisted. Grease 2 ramekins with the butter. Melt the 75g of dark chocolate, either in the microwave or in a bowl over boiling water.

2. Cream the butter and sugar together. Then add the egg until it resembles scrambled eggs. Add half of the melt dark chocolate (shouldn't be too hot otherwise it will cook the eggs). Mix the flour then add the remaining melt chocolate. Then add the juice and zest of the orange. Give it a final stir.

3. Pour into the ramekins then place the chunk of chocolate in the centre of the mixture. Put in the oven for 10-12 minutes. It should have a firm bottom.

4. Take out of the oven and allow to cool for a couple of minutes. With a knife go around the edge of the cake to loosen from the ramekin. Invert onto a plate. Serve with cream or ice cream and eat immediately.

Movember is nearly over so donate here Every little helps the cause :) I will also do a post with all 4 recipes on one post so if you want to make the 4 course meal. All the recipes will be in one place.

I will be altering my page to fit the christmas vibe so watch this space for my mince and mini christmas cake recipes.