Monthly Archives June 2021

WWhenever possible, I prefer to leave the skin on the vegetables, but the boiled beet skins are unappetizing. So I turn them into a vivid natural food coloring to use in sweet and savory dishes by dehydrating them in a single layer in the oven (ideally, do this with other foods to save energy), before cooling them down. and crush them into a whole but imperishable powder.

In fact, the whole beet plant is edible, with each separate part nutritious and unique in its own way. The leaves can be baked like any leafy green, while an abundance of stems can be made into a pretty special candy. To do this, put the stems in a small saucepan, measure out enough water just to cover them by half, write down the amount in milliliters, and then add the same amount of sugar in grams. Bring to a boil and cook until the sugar has thickened to a soft caramel (i.e. when it reaches 132-143C). Take out the pieces of caramelized stem, arrange them spaced out on a lined baking sheet and let cool and harden. Store in a clean, airtight jar or similar, and use to decorate desserts such as today’s cake.

Beetroot nemesis cake

Inspired by the iconic nemesis chocolate cake at the River Cafe, I imagined this to show how delicious beetroot can be in its entirety. As in the River Cafe recipe, this cake is irresistibly chocolatey, but the addition of beetroot gives it a deep ruby ​​red color and an intriguing depth of flavor. I first cooked it at a food waste banquet I co-created in 2011, and it’s still one of my favorites today. At this event, which we called The Forgotten Feast, we turned a warehouse owned by FareShare, the UK’s largest food redistribution charity, into a restaurant for the weekend. It was a fun event and a turning point in my career that led me to focus on sustainability, regenerative agriculture and even this column. This weekend, we avoided wasting hundreds of pounds of food, and the resources for its production and profits continued to help FareShare save thousands of additional meals. It was a moment that changed my life and helped me realize that even as individuals we can really make a difference.

Enjoy this cake with or without beet skin powder and candied stems: it’s decadent, rich and comforting in all cases. It keeps very well in the fridge, so it’s a great make-ahead cake for dinner parties. It takes well at night and cuts better when cold. It’s very rich and sweet, so serve it in small portions with thick yogurt or sour cream to cut the sweetness.

Serves ten

180g dark chocolate
125g butter
3 large eggs
150g unrefined sugar
150g boiled beetroot

To serve (all optional)
Thick yogurt or crème fraîche, beet skin powder, candied beetroot stalks

Line a 20 cm round mold with parchment paper. Place the lined pan inside a larger tray where it can sit comfortably, to make a double boiler. In a bowl placed on a saucepan of hot but not boiling water, melt the chocolate and butter. Meanwhile, in a second bowl, whisk the eggs and sugar for five to 10 minutes, until doubled in size. Mix the beetroot in a blender, add it to the melted chocolate mixture, then add everything to the beaten eggs.

Pour into the lined cake tin, then transfer it, still inside the larger tray, to an oven at 170 ° C (150 ° C fan) / 325 ° F / gas 3, and fill the outer tray with enough boiling water to be three-quarters of the way up the sides of the cake pan. Bake for about 30 minutes, until just set, then remove, cool and refrigerate.

Cut into small wedges and serve sprinkled with a pinch of beet skin powder, garnished with a few stalks of candied beetroot and accompanied by a large spoonful of yogurt or crème fraîche.

Last year, most of us who were stuck at home due to the pandemic found solace in wearing our chef’s hat and cooking our favorite meals. This year, we said to ourselves that we had to go beyond the Dalgona cafes and let ourselves be tempted by the richness of some good old chocolate cakes. Not only are cakes delicious to eat, but the baking process can also be very therapeutic. To make it easier for you, we’ve put together a list of seven unique chocolate cake recipes that you can easily follow at home. From deliciously rich options to a healthy version, this list has something for all of you.

1. Chocolate cake without eggs

If vegetarians thought you had no option, we’ve got you covered. Chocolate cake without eggs is just as tasty as its regular counterpart and can be easily made at home. A soft and spongy chocolate cake can be made with just baking powder, flour, sugar, cocoa vanilla, curd and milk. Check out the recipe here.

2. Chocolate cake

If you’re worried that an entire cake is hampering your fitness goal for the month, we suggest you give chocolate cake a try. As the name suggests, the cake is made in a cup. Simple, tasty, and picky, it’s perfect for those of us looking for a quick dish to make for friends and family. Click here.

3. Atta cake

Atta cake is a good option for those who want to immerse themselves in a delicious chocolate cake without an egg. This easy homemade flour recipe can be enhanced by adding dried fruits such as raisins and nuts as a garnish or as a garnish. This recipe also uses jaggery, which is a good option for those who avoid white sugar. Find the recipe here.

_{Image credit: iStock}

4. White chocolate cheesecake

For all cheesecake enthusiasts, we have something special. White Chocolate Cheesecake is a delicious dish that is sure to earn you brownie points with family and friends. Top the cake with a raspberry crush and add a winning touch to this special cake. Click here for the recipe.

5. Ragi chocolate cake

We promised you a healthy option and here it is. Chocolate ragi cake is a healthy take on sinful chocolate cakes that we can’t touch in our diets. Ragi flour makes a soft, chewy cake. So now even your diet can’t stop you from cooking. Find the recipe here.

6. Gluten-free chocolate cake

For those of us who don’t have gluten, here is an easy recipe you can make at home. The cake is made mainly of dark chocolate and ground almonds. To add flavor, you can also add a thick chocolate ganache on top. This recipe can be made even in a pressure cooker if you miss the oven. Click here.

7. Chocolate cake with sour cream

Do you like sour cream and chocolate? Now bring the two together in this unique recipe which is perfect for all cake lovers. The recipe will give you a moist chocolate cake with the goodness of sour cream. You can add some drama with a thick layer of rich buttercream frosting. It is likely to be a huge hit with all the kids in the home. Find the recipe here.

Well, we can’t wait to go to the kitchen and bake some treats. Tell us what you will choose from the list.

Can you spot what this meal is? It looks like an indulgent chocolate cake – but in reality it is a delicious BREAKFAST dish

• A pastry chef shared her simple recipe for what looks like a delicious chocolate cake
• But the oozing fudge is actually a bowl of oatmeal that you can eat for breakfast.
• The dish was created by an intern Dutch recipe maker named Eva
• The 22-year-old won an audience by sharing her meals online

By Alice Murphy For Daily Mail Australia

Posted: 00:47 BST, June 17, 2021 | Update: 00:47 BST, June 17, 2021

A pastry chef shared her simple recipe for a mouthwatering dessert that’s more than it looks.

Eva, an apprentice recipe maker who lives in Amsterdam, took to Instagram to share a video of what appears to be a delicious chocolate cake, but the oozing fudge is actually a bowl of oatmeal you can eat for breakfast.

The 22-year-old student said she made the dish with basic ingredients including flour, eggs, cocoa, baking powder, cinnamon, milk and applesauce, the all mixed with oatmeal with a few pieces of dark chocolate.

Eva’s recipe, which has racked up over 3,200 likes since it was uploaded to her account, TheStdntChef, on June 8, quickly drew rave responses.

Scroll down for video

It looks like a chocolate fondant cake, but it’s actually a bowl of baked oatmeal

Trainee recipe maker Eva (pictured), who lives in Amsterdam, shares simple creations on her Instagram page, ‘TheStdntChef’

“It’s so good, so smart! A viewer wrote.

“I wish I knew how to do this sooner,” said a second, while a third added: “Yes yes yes.”

Others tagged their friends in comments such as “yum” and “that sounds crazy”.

To make the oats, Eva said she simply mixes an egg with 50 grams of oats, two teaspoons of flour, a teaspoon of baking powder, and a tablespoon of cocoa powder.

Eva’s recipe, which has racked up over 3,200 likes since it was uploaded to her account, TheStdntChef, on June 8, quickly drew rave responses.

Then she said she added 30 grams of applesauce plus a tablespoon of margarine, a teaspoon of cinnamon, 100ml of milk and a pinch of sweetener.

The aspiring chef said she then put about two-thirds of the mixture in a bowl and put dark chocolate on top, before topping it with the rest of the mixture and another piece of chocolate.

Eva said she bakes the dough in a baking dish at 200 degrees Celsius for 25 to 30 minutes before enjoying it warm or cold.

She said one of her favorite ways to eat oats is to spread it on banana bread the next day.

Mary Berry’s Chocolate Cake is the ultimate treat, featuring a rich chocolate sponge cake topped with ganache.

This easy-to-make and deliciously moist chocolate cake is our go-to recipe for any special occasion. The soft sponge cake is garnished and sandwiched with a chocolate ganache, made with double crème fraîche and melted chocolate. It also requires an additional special ingredient – apricot jam. This fruity spread is used to form a barrier between the cake and the frosting, ensuring a smooth finish. Mary Berry told us, “When icing a cake with fondant, seal the top with apricot jam first to prevent contamination of the crumb. This recipe will serve six people. It takes 50 minutes to prepare and cook.

Top Tips for Baking Mary Berry’s Chocolate Cake

How do you keep the chocolate cake from cracking?

If your cake goes awry and cracks a lot, you might be putting it on the wrong shelf in your oven. Fortunately, Mary Berry has a few tips to prevent this from happening. She told us, “To prevent the cakes from cracking, don’t bake them too high in the oven. If you do, the crust will form too early and will crack as the cake continues to rise. . “

How to make a moist chocolate cake?

There are a few things you can try to make sure your chocolate cake is moist after baking. Be sure to cook the mixture as soon as it is mixed and resist opening the oven door until it is at least three quarters cooked through. Also, avoid adding too much cocoa powder – stick to the chocolate cake recipe measurements, as too much powder will make it dry.

How to cover a chocolate cake with icing?

Mary Berry also shared her tips for making a basic frosting; “When preparing the icing, gradually add the liquid to the icing sugar, this will ensure that the icing is thicker and does not run off the sponge cake.”

I’m not here to celebrate German National Chocolate Cake Day on June 11 with a traditional recipe. Dessert is not in your typical Filipino foodie lineup, but I grew up with it at every family party at my lola’s in Piti. My grandmother Dolores Villamor Malubag was an excellent cook and pastry chef, and we always knew the cookie jar would be full when we got to ‘Lola House’.

My favorite dessert was a deep chocolate Bundt cake with a coconut tunnel in the middle. I realized as I got older that she had made it from a mix of Pillsbury boxes, which unfortunately got scrapped.

But I could still make my second favorite dessert: German chocolate cake. Like many people, I thought this cake was from Germany. Wrong!

It actually comes from the United States. A housewife from Texas who created the recipe in 1957 called it “German Chocolate Cake” after the brand of baking chocolate developed by American baker Samuel German. The possessive was then dropped and generations later we all confuse it with a German creation.

But I digress. I don’t care about baking the cake from scratch – Pillsbury and Betty Crocker are fine for me, and I just get the brand on sale. With this particular cake, it’s all about the frosting. So instead of a round or square layered cake pan, my favorite presentation is in a 13 inch by 9 inch pan.

I made it like my lola, with a traditional coconut and pecan frosting. When I moved to Hawaii, I started putting macadamia nuts in everything. Now I’m making this frosting with just mac nuts.

Another adjustment comes from my sister. I’m known for experimenting with flavor combinations (I’ll give you my recipe for chocolate milk fried rice later because my family and friends love it when I post it on social media, just kidding), but she takes the cake. . Sorry, I couldn’t resist.

These days, she’ll ask me to make Lola’s German Chocolate Cake – but with a different cake flavor. Once it was pistachio, another time it was red velvet. They taste great, but again, it’s all about the frosting with this cake.

So here’s my version of German chocolate frosting. My recipe deviates from traditional recipes when it comes to the amount of coconut and nuts I use – adding more of the two makes it less runny.

German whatever cake frosting

Ingredients

• 1 can of 14 ounces of sweetened condensed milk (if you wish to change it, use sweetened condensed coconut milk)
• 3 egg yolks, mixed
• ½ cup of butter
• 1 bag (14 ounces) sweetened flaked coconut
• 1 cup chopped macadamia nuts
• 1 teaspoon of vanilla extract

instructions

1. Place the butter and condensed milk in a saucepan and heat over medium heat until heated through. When it’s hot to hot, take a spoonful and whisk in the egg yolks, stirring all the time. Then place the egg yolks in the pan – this process is known as tempering and helps to gently incorporate the egg into the mixture, rather than creating scrambled eggs in it.
2. Stir the mixture constantly until it thickens – you can check by dipping the back of a wooden spoon into the mixture, then lifting it up and seeing how quickly the mixture drains. It should take about 10 minutes over medium heat.
3. Once it has thickened, stir in the coconut, macadamia nuts and vanilla.
4. Let the frosting cool for 15 minutes before spreading it on the cake.

Toppings

If you want to be more fancy, you can sprinkle the melted chocolate with a nice pattern on the cake. Heat the chocolate chips in the microwave, then place them in a zippered bag. Cut a small hole in one corner of the bag and pour the chocolate over the cake.

If like me your drizzling skills aren’t up to par, you can also chop some chocolate macadamia nuts or your favorite chocolate bar on top. I love the extra chocolate macadamia nut crunch on top.

I also used colorful glitter on the top to make it more festive.

This article originally appeared on Pacific Daily News: It’s the frosting that makes German chocolate cake