I’ve been so ridiculously busy with work recently that I haven’t had any time to bake or blog! I know, very upsetting. However, thankfully, I was organised and made this week’s Tuesdays with Dorie recipe last weekend and I’m glad I did because it was well worth it! I decided to pop home to see my parents for the weekend and to make this dessert for them and none of us are particularly keen on strong alcohol in desserts so I decided to replace the bourbon with half brandy and half water. I’ve made dessert cakes like this one before, a recipe by Donna Hay seems to produce particularly similar results but I thoroughly enjoyed it anyway. Very rich and decadent, we served it with vanilla ice cream to balance the palate but we all preferred it cold surprisingly as the texture was closer, like fudge but more delicate, and wasn’t as sickly. I even managed to take some for lunch the next day! So here’s my Boca Negra, or Moulin Bouche as my dad called it, which seeing as it was just a joke because he couldn’t remember the name, I think it’s a brilliant name!
So even though I posted this morning about snow and advent calendars (and this post only just published for some reason), I haven’t felt very Christmassy at all today. Even watching a co-worker put up the Christmas tree didn’t put me in the festive spirit but baking these little cakes did! This is my first Tuesday with Dorie and I think it’s been highly successful! I chose to make muffin sized cakes because I didn’t have small cake pans and I also chose to omit the espresso powder and black pepper because I didn’t have any espresso powder and black pepper always makes me cough. I think the omission of these made the amount of molasses in the mixture too much for me so if I were to make them again, I’d put less molasses in and a little more of the ginger perhaps. I coupled mine with vanilla ice cream and it was a delicious combination… like an adult brownie and ice cream dessert. If you’d like to see how everyone else’s turned out then please visit the Tuesdays with Dorie blog and if you’d like to try the recipe yourself, either buy the book or have a look at this week’s host blog Karen’s Kitchen Stories; thanks to Karen for hosting!
Here’s a couple of photos just to tempt you as well:
It has become somewhat of a tradition for me to bake brownies for my brother’s birthday every year. I’ve been using this particular recipe for so many years that I can’t remember how many adaptations I’ve made to it. It’s so popular in my house that I have to make a double batch every time and my brother eats them five at a time! As I was in Paris on his birthday, I travelled to see him on Saturday armed with a batch of his favourite brownies and boy, did they go down well! They are not the fudgy, gooey type of brownie but the silky, smooth, decadent type. They are made using melted chocolate, rather than cocoa powder, which I always find makes for a better brownie. The top is flaky and the outside slightly crumbly but as soon as you bite into it, the chocolate melts with the sugar in your mouth and really gets the juices going. Sufficed to say, this is a tried, tested and failsafe recipe. The original called for 125g of chopped walnuts but I much prefer using chopped hazelnuts and tend to use 100g because not only do the packs generally come in 100g so it’s more convenient but I prefer the ratio this way as the chocolate has more room to take precedence. I’ll pop the recipe at the end of this post so that you can all have a go!
Two bakes in one post? I know, I spoil you but this recipe really couldn’t wait. For those of you who live in sunny ol’ England, you’ll be only too aware that there has been a fair amount of rain over the past week and Sunday was yet another miserable rainy day. As I sat home alone, I craved a warm winter pudding and immediately thought of bread and butter pudding. I’ve never been a huge fan of this pudding because I don’t really like hot raisins or sultanas but I worked in a hotel restaurant for a few months and that gave me the idea for this recipe; waffle and chocolate chip bread and butter pudding. Essentially, it’s waffles instead of bread and chocolate chips in place of the raisins – I know, why haven’t we thought of this sooner? The waffles were light and fluffy on the inside, crispy on top and soft and flavoursome on the bottom where the custard had soaked in to them. To add to all of this, the chocolate chips melt slightly so when you bite into this dish, you get a hot ooze of chocolate sauce on top of the fluffy waffles. It’s not the most elegant dish to serve but if you like waffles and chocolate, try this recipe!
Chocolate and Hazelnut Brownies
200g dark chocolate
3 medium eggs
250g caster sugar
112g plain flour
100g chopped hazelnuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
- Preheat the oven to gas mark 4/170C/350F. Line a deep baking tin with greaseproof paper.
- Melt the butter and chocolate together by placing them in a bowl over simmering water until melted.
- Using an electric mixer, beat together the eggs and sugar until pale (this usually takes me about a minute but this will depend on your mixer).
- Add the melted chocolate to the eggs and sugar and mix well until blended.
- Add the flour, salt, chopped hazelnuts and vanilla extract to the mixture and stir well until all of the ingredients are combined and there are no lumps.
- Pour the mixture into the tin and bake for 25-35 minutes. The top will look cracked and flaky.
- Leave to cool, then lift out from the tin and cut into squares.
Waffle and Chocolate Chip Bread and Butter Pudding
For the waffles:
3 free range eggs
170ml semi-skimmed milk
230g self-raising flour
For the pudding:
5 or 6 waffles (the number of waffles depends on the size of your dish and your appetite and the waffles can be shop bought or homemade).
100g milk chocolate chips
2 teaspoons cinnamon powder
50ml double cream
2 free range eggs
25g granulated sugar
For the waffles:
- Melt the butter and leave to cool slightly.
- Whisk 3 eggs in a mixing bowl.
- Add the melted better, sugar and milk. Mix thoroughly and stir, carefully folding in the flour.
- Cook the waffles in your waffle maker as per the instructions on your waffle maker.
For the pudding:
- Butter one side of each waffle and cut them into triangles. Arrange a layer of the waffles in the dish, sprinkle over a layer of chocolate chips and a sprinkle of cinnamon. Repeat the layers until the waffles are used up.
- Gently warm the milk and cream together in a pan but don’t let it boil.
- Crack the eggs into a bowl along with three quarters of the sugar. Whisk until pale.
- Add the warm milk and cream mixture to the egg mixture and mix well. Pour the custard over the waffle layers, sprinkle the remaining sugar over the top and leave to stand for 30 minutes.
- Place the dish in a preheated oven at 180C/355F/Gas 4 and bake for 30-40 minutes.