Monthly Archives: August 2016

Flourless Chocolate Cake

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This cake is incredibly chocolatey and deliciously rich – the perfect cake for any chocoholic!

What initially drew me to this recipe is that it keeps in the fridge for up to a week. Now I know that sounds like a really stupid reason to want to make a recipe, but I was looking for something to make for a family BBQ. I’d never catered for 20 people before and didn’t want to leave everything to the last minute and get myself in a bit of a flap. So when I saw that this cake would keep well in the fridge for a week I thought it was perfect. And it was chocolate which is always a winner.

This cake is very dense. As you can see from the photo it doesn’t have a crumb-like texture at all. This also makes is very rich so although it is delicious, I would recommend a modest slice and to not leave out the raspberries and cream which help cut through all of the chocolate.

I came across this recipe in Delicious magazine, but unfortunately cannot find the recipe online to link to. This is not my own recipe and I take no credit for it 🙂 (but I do definitely recommend making it!).

250g unsalted butter
300g good quality dark chocolate, chopped
5 medium eggs, separated
250g caster sugar
125g ground almonds

To serve
Cocoa powder for dusting
Raspberries
Double cream

  1. Heat the oven to 180ÂșC (160ÂșC fan) and line a 23cm spingform tin
  2. Melt the butter in a saucepan over a medium heat. Simmer for 3-4 minutes until the butter starts to turn brown and smell like biscuits

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  1. Add the chocolate and stir until melted. Remove from the heat and then whisk in the egg yolks. Transfer to a large mixing bowl

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  1. Using a stand or hand held mixer, whisk  the egg whites to soft peaks. The peaks should droop when the beaters are removed

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  1. Mix the sugar and almonds into the chocolate mixture and then using a large metal spoon, fold in the egg whites

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  1. Pour the mixture into the tin and bake for 40 – 45 minutes until a cocktail stick pushed into the cake comes out clean

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  1. Allow to cool completely in the tin and then chill until needed

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  1. Just before serving, dust the cake with cocoa powder and scatter with fresh raspberries. Serve with double cream

2016-07-09 16.27.01

Guacamole

 

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Healthy, fresh and a great accompaniment to so many things. This is my sister’s favourite guacamole recipe that is really quick and packed with great flavours.

My sister, Ally, is definitely a fan of avocado. She had this tasty guacamole when she went to Wahaca in London and raved about it. She then ‘Mexican Food Made Simple’ by Thomasina Miers so she could make the guacamole herself as well as other tasty recipes.

Ally made this recipe for our Mexican Feast we cooked our Mum for Mother’s Day (I’ve been meaning to blog this recipe for a while as you can see!). The guacamole went perfectly with the nachos, chilli con carne and quesadillas we made as part of the feast.

Avocados are packed with healthy fats, vitamins and fibre which makes guacamole a perfect healthy snack.

1 – 2 green chillies, finely chopped
œ red onion, very finely chopped
1 small garlic clove
1 – 2 tsp sea salt
3 ripe Hass avocados (the dark green bumpy skinned ones)
juice of 1 – 2 limes
small handful of coriander, chopped
1 ripe tomato, de-seeded and diced 
freshly ground black pepper 

  1. Test the heat of your chillies by biting the tip off one. If they’re quite hot you may want to use less or remove the seeds
  2. Put a quarter of the onion, the garlic, half the chili and salt into a both and mush with a fork
  3. Remove the stones from the avocados and scoop out the flesh and add to the bowl with the roughly mashed ingredients. Mash the avocados adding half of the lime juice as you go. When you have a good rough texture, add in the rest of the onion, lime juice and chillies along with the coriander and tomato
  4. Season with plenty of black pepper. Taste the guacamole and add more lime juice, salt and coriander if needed

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