Category: Sweet treat
Dec
08
SERVES: 16-18
Ingredients
SPONGE
- 475g gluten-free flour
- 90g cocoa powder
- 10g gluten-free baking powder
- 10g bicarbonate of soda
- 1 tsp xantham gum
- 540g caster sugar
- 4 eggs (about 200g)
- 450ml buttermilk
- 225ml vegetable oil
GANACHE
- 200g caramelised white chocolate or Belgian white chocolate
- 250g milk chocolate
- 250g dark chocolate
- 450ml double cream
- 120g unsalted butter, softened and cubed
BUTTERCREAM
- 5 egg whites (about 150g)
- 300g caster sugar
- 1 tsp cream of tartar
- 250g unsalted butter, softened and cubed
- 1 vanilla pod
- 150g dark chocolate, melted
- rosemary, broken cinnamon sticks, dark chocolate bark and gold lustre spray, to decorate
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter and line three 20cm cake tins. Put all the dry ingredients into a stand mixer along with ½ tsp of salt and mix on a low speed with a balloon whisk. In a large jug or bowl, whisk together the eggs, buttermilk and oil. Slowly pour the wet ingredients into the mixer, while gradually increasing the speed to medium. Turn the speed to low again and gradually add 450ml of freshly boiled water. Whisk until just incorporated, being careful not to overmix. Divide the batter across the three tins and bake for 40-45 mins, using a toothpick to check they are cooked through.
- STEP 2
While the sponges bake, make the syrup by combining 150ml of water and the sugar in a small pan. Cook over a low heat for 5-6 mins or until the sugar has dissolved. As soon as the sponges are cooked, douse with half of the warm syrup. After 20 mins, run a small paring knife along the edges of the cake tins and turn out the sponges. Soak the other sides with the remaining syrup. Leave the cakes to cool.
- STEP 3
While the sponges are cooling, make the ganache. Put a bowl over a pan of simmering water and add the chocolates, allowing them to melt. Gently warm the cream in a small pan, then pour over the melted chocolate, allowing to sit for a minute. Blend with an immersion blender, making sure the head does not reach the surface so as not to create air bubbles. Alternatively, you can whisk the ganache by hand. Add the butter bit by bit and continue blending until the ganache is emulsified and shiny. Put clingfilm directly on the surface of the ganache. Allow to cool and set fully at room temperature.
- STEP 4
Finally, make the buttercream. In a bowl, whisk together the egg whites, sugar, cream of tartar and a pinch of salt, then put the bowl over a pan of simmering water. Use a sugar thermometer to check when the mixture gets to 71C, then transfer the mixture to a stand mixer bowl and whisk the meringue to stiff peaks and until the bowl is no longer warm to touch.
- STEP 5
Change the attachment to a paddle beater and mix on a medium speed. Gradually add the butter and mix on a high speed until the buttercream is smooth and silky. The mixture will look curdled at first but keep on mixing as it will all come together. Scrape the seeds out of the vanilla pod and add to the buttercream along with the melted chocolate. Beat until thick and glossy.
- STEP 6
To assemble, sandwich then crumb coat the cake with the ganache. Chill in the fridge or freezer for 20 mins. Cover the cake with the buttercream, smooth out the edges and swirl the top with a palette knife. Chill again for 20 mins. To create the wooden pattern, pipe the sides using a 1M large star piping nozzle, piping from the bottom to the top in a wavy line. Pipe rosettes in random areas, to make it look like a rustic woodland. Decorate with sprigs of rosemary, broken cinnamon sticks, dark chocolate bark and gold lustre spray.
https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-chocolate-fudge-cake/
Posted in Bakery, Dessert, Gluten-free, Sweet treat
Dec
08
SERVES: 12
Ingredients
- 250g unsalted butter
- 350g dark chocolate, chopped
- 250g caster sugar
- 4 eggs
- 1 tsp vanilla bean paste
- 125g gluten-free flour
- 75g cocoa powder
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4 and line a 20cm square brownie tin with baking paper. Tip the butter and 250g of the chocolate into a small pan, place over a low heat and heat gently until melted and fully combined.
- STEP 2
Add the sugar, eggs and vanilla bean paste to a large bowl and use electric beaters to whisk together until pale and really thick – it should leave a clear trail on itself when drizzled back into the bowl, 6-8 minutes.
- STEP 3
Fold the melted chocolate and butter into the mix, then add the flour, cocoa powder and ½ tsp fine sea salt and fold until evenly incorporated. Scrape into the tin and smooth the top. Scatter with the remaining chopped dark chocolate and bake for 20-25 minutes until baked around the edges, but still with a little wobble in the middle. Cool and then cut into 12 pieces.
https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-brownies/
Posted in Dessert, Gluten-free, Sweet treat
Dec
08
MAKES: 25 pieces
Ingredients
- 300g caster sugar
- 150g golden syrup
- a pinch cream of tartar
- 1 1/2 tsp bicarbonate of soda
- 50g white chocolate, broken into pieces
- 50g milk chocolate, broken into pieces
- 50g dark chocolate, broken into pieces
Method
- STEP 1
Cover a 20cm square baking tray with baking paper. Put the sugar and golden syrup and cream of tartar into a deep, heavy-based pan and heat over a low heat, stirring until the sugar has dissolved.
- STEP 2
Stop stirring, turn up the heat a little and cook until the mixture is golden. Add the bicarb, take off the heat and stir really well. The mixture will bubble up. Quickly, pour this into the prepared baking tray and leave to cool.
- STEP 3
Once the honeycomb is cool, break into bite-sized pieces.
- STEP 4
Melt the chocolates separately, in bursts, in the microwave or in bowls over simmering water, and dip the honeycomb pieces – 1/3 into milk, 1/3 dark and 1/3 white – don’t cover the whole thing, just dip halfway.
- STEP 5
Put the chocolate-dipped honeycomb on baking paper and leave to set. Once set, package in little bags to give as gifts.
https://www.olivemagazine.com/recipes/quick-and-easy/chocolate-dipped-honeycomb/
Posted in Christmas, Sweet treat
Dec
08
Ingredients
- 200g good-quality dark chocolate, 70% cocoa solids
- 200ml pot double cream
- 25g unsalted butter
- dark rum or Malibu or Baileys or orange essence or sea salt
CHOCOLATE TRUFFLE COATINGS
- dark cocoa powder
- dessicated coconut
- chopped hazelnuts
- chopped pistachio nuts
Method
- STEP 1
Chop the chocolate into small pieces and put it in a large bowl.
- STEP 2
Put the cream and butter into a saucepan, and heat gently until the butter melts and the cream reaches simmering point. Pour it over the chocolate.
- STEP 3
Stir the chocolate into the cream until you have a smooth mixture.
- STEP 4
Add any of the flavourings to the truffle mix (or you can just leave them plain). If using alcohol, 1-2 teaspoons should be enough for a subtle hint, but don’t overdo it or the truffles will be too soft. If you are trying orange essence or sea salt, just add a couple of drops or a pinch of salt, then taste the mixture before adding more. Cool and chill the mixture for at least 4 hours or overnight, if you like.
- STEP 5
Dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix.
- STEP 6
Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the truffle slides off easily.
- STEP 7
Put your chocolate truffle coating ingredients in different bowls.
- STEP 8
Drop the truffles into the bowls one by one and roll until they are completely coated.
- STEP 9
Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until you want to eat them. They will last 3-4 days in the fridge.
https://www.olivemagazine.com/recipes/entertain/chocolate-truffles/
Posted in Christmas, Sweet treat
Dec
08
MAKES: 25-30 medium-large biscuits
Ingredients
- 225g light muscovado sugar
- 175g golden syrup
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground allspice
- 2 eggs
- 1 tsp baking powder
- 650g plain flour, plus extra for dusting
- 200g butter, chilled and roughly grated
- 100g royal icing sugar
Method
- STEP 1
Mix the sugar, syrup, spices and eggs in a jug. Tip the baking powder and flour into a bowl and add the butter, stir it through the flour and then rub it in thoroughly until it looks like breadcrumbs. Add the contents of the jug and a pinch of salt and stir the mixture to combine it. Use your hands to bring the dough together and then knead it until it’s smooth. Divide the dough into 4 and press each into a disc. Put in plastic bags and chill for at least an hour.
- STEP 2
Heat the oven to 180C/fan 160C/gas 4. Roll the dough out in batches on a lightly floured worksurface to the thickness of a pound coin and cut out shapes. Use the narrow end of a piping nozzle to make a hole at the top of the shapes big enough to thread ribbon or string through. Lift them with a palette knife onto a baking sheet lined with baking paper.
- STEP 3
Bake in batches for 10-15 mins, depending on size. Leave for 5 minutes before moving off the tray to cool fully on a wire rack. Keep rolling, cutting and baking until they’re all done.
- STEP 4
Make up a batch of icing following the instructions on the packet – you’re looking for a texture similar to toothpaste – then put into a piping bag fitted with a small nozzle. Decorate the biscuits, following our designs or use your own. Leave to cool and harden.
https://www.olivemagazine.com/recipes/family/spiced-christmas-biscuits/
Posted in Christmas, Kid friendly, Sweet treat
Dec
08
MAKES: 50 pieces
Ingredients
- 500ml double cream
- 500g light muscovado sugar
- 1 tbsp liquid glucose
- 1 tsp vanilla extract
Method
- STEP 1
Line a 20 x 20cm brownie tin with baking paper. Put the cream, sugar and glucose in a pan. Heat gently, stirring constantly, until the sugar dissolves, then turn up the heat and simmer, stirring regularly, until the temperature reaches 115-117C on a sugar thermometer (the soft ball stage). Take off the heat and stir in the vanilla.
- STEP 2
Pour into the lined tin then leave until cool and set. Cut into 50 little squares.
Posted in Christmas, Sweet treat
Dec
08
SERVES: 20
Ingredients
- 375g icing sugar, sifted
- 100g good-quality cocoa powder
- 75ml dairy-free coconut milk drink
- 125g coconut oil
- 1 tsp vanilla paste
- large pinch sea salt
Method
- STEP 1
Line an 18cm square tin with cling film, leaving enough to overlap the sides. Sift the icing sugar and cocoa powder into a bowl and combine with a whisk.
- STEP 2
Put the coconut milk, coconut oil and vanilla paste in a pan, and heat gently until melted, whisking to combine well. Remove from the heat and spoon in the sugar mixture a little at a time, but working quickly, beating to combine.
- STEP 3
Pour into the prepared tin and sprinkle with the sea salt. Leave to cool completely and score into 20 squares (about 3½cm x 3½cm). Chill in the fridge for at least 3 hrs before slicing to serve to wrap as a gift.
https://www.olivemagazine.com/recipes/vegan/vegan-fudge/
Posted in Christmas, Sweet treat, Vegan
Dec
08
MAKES: 12
Ingredients
- 85g unsalted butter, softened
- 75g caster suagr
- 75g light brown muscovado sugar
- 1 egg
- 1 tsp vanilla extract
- 175g self-raising flour
- ½ tsp salt
- 100g chocolate chips
- 100g fudge chunks
- a handful mini marshmallows
- 2 tbsp salted caramel sauce
- 25g dark chocolate, melted
Method
- STEP 1
Beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beat to combine, then stir in the flour and salt, followed by half the chocolate chips and half the fudge chunks. The dough will be very soft, so put it in the fridge for at least 30 minutes to firm up a little.
- STEP 2
Spoon the dough onto a piece of baking paper and press into a round, then cover with another piece of baking paper and roll out to about 29cm in diameter. Put the pizza, still on the baking paper, onto a 30cm round pizza tray (the kind with the holes in the bottom) or a large baking sheet. Put in the fridge for another 30 minutes to chill.
- STEP 3
Heat the oven to 180C/fan 160C/gas 4. Remove the top sheet of baking paper from the cookie and bake for 10-15 minutes until golden. Remove the cookie from the oven and turn the oven off. Scatter the marshmallows over the cookie, then return it to the turned-off oven for 1 minute, so that the marshmallows melt just a little.
- STEP 4
Sprinkle the remaining chocolate chips and fudge chunks over the marshmallows, then use a blowtorch to lightly brown the marshmallows and slightly melt the chocolate and fudge separately. Alternatively, put under a hot grill for 1-2 minutes until lightly charred – taking care as the sugar will burn very easily. Put the salted caramel sauce in a disposable piping or sandwich bag and snip off the end, then drizzle over the top of the cookie. Finish by drizzling with the melted chocolate.
https://www.olivemagazine.com/recipes/baking-and-desserts/chocolate-chip-cookie-pizza/
Posted in Christmas, Sweet treat
Dec
08
MAKES 6
Ingredients
- 50g soft light brown sugar
- 50g vegan butter
- 2 tbsp golden syrup
- 200g plain flour, plus extra for rolling
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- a generous pinch of ground nutmeg
- 4 tbsp icing sugar
- 1 tbsp lemon juice from an unwaxed lemon
- STEP 1
Cook the sugar, butter and golden syrup in a pan over a low heat, stirring, until the butter has melted.
- STEP 2
Meanwhile, sift the flour into a large mixing bowl and stir in the ginger, cinnamon, allspice, nutmeg and a pinch of salt. Pour the melted butter mixture into the bowl and stir into the flour to form a dough. Allow the dough to cool for a few minutes until it is comfortable to handle. Lay out a sheet of clingfilm and put the dough into the centre. Fold the clingfilm to seal, then refrigerate for at least 3 hrs.
- STEP 3
Heat the oven to 180C/160C fan/gas 4 and line a baking tray with baking paper.
- STEP 4
Remove the dough from the fridge and allow it to come to room temperature for 15 mins to make rolling easier. Lightly dust a clean worksurface with flour, then use a rolling pin to roll the dough to about 5mm thickness. Use a shaped cutter to press into the dough and put the gingerbread men onto the lined baking tray. Transfer to the oven and bake for 20-25 minutes or until golden. Cool fully on a wire rack.
- STEP 5
To make the icing, stir the icing sugar and lemon juice in a bowl until combined and glossy. Add teaspoons of water if needed to reach your desired consistency. Spoon into a small piping bag and decorate the gingerbread men with eyes, smiles and coat buttons.
https://www.olivemagazine.com/recipes/vegan/vegan-gingerbread-men/
Posted in Christmas, Sweet treat, Vegan
Dec
08
MAKES: 24
Ingredients
- 375g good-quality white chocolate
- 397g tin condensed milk
- 2 tsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp mixed spice
- Christmas sprinkles, to decorate
Method
- STEP 1
Break the white chocolate into a heatproof bowl and melt over a pan of simmering water. Allow to cool slightly, then stir in the remaining ingredients well to combine.
- STEP 2
Spoon into a lined 18cm square tin and smooth the top with a spatula. Sprinkle with the decorations, then leave to set until firm, covered loosely with a tea towel. Cut into 24 squares to serve.
https://www.olivemagazine.com/recipes/baking-and-desserts/gingerbread-fudge/
Posted in Christmas, Sweet treat