17 March 2011

"8 reasons I should be doing this rather than physio!"

Whilst cooking this creation I was pondering on what to name it...

I could be really unoriginal & do a Zumbo V8 version


my darling sister nailed it on the head with...

"8 reasons I should be doing this rather than physio!"


Shortcrust Pastry
Double Choc Mud
Choc Set Custard
Salted Caramel
Almond Macaron
Raspberry Brownie
Truffle Icing
Toffee Crunch!

!!8 layers!!

(oh and a few licorice macarons to tart it up)

Right - o so recipe time :) 



Follow the directions for the pastry. I used a large square spring form tin.
Once baked, leave to cool then pop in a air tight container while the other layers are prepared.

Raspberry Brownie

250g Butter
200g Dark Chocolate
65g sifted Flour
80g Cocoa powder
350g Caster Sugar
4 Eggs
150g Raspberries

Whack the heat back up to 180 degrees in the oven. Melt the butter & chocolate & mix until smooth. In a separate bowl mix together the flour, cocoa powder  & sugar. Then mix in the butter & chocolate mix. Add the eggs & mix until smooth. Pop in the raspberries then whack in the oven for 20 mins. Turn off the oven & leave in the oven for a further 10mins before taking out & cooling. Then pop in an air tight container.

Choc Mud


Follow the directions, however I halved all the quantities. Once you have popped the cake in the oven, start preparing the choc set custurd.

Choc Set Custurd


When the choc mud is cooked, pop out of the oven & pour the custard mix straight over the top & whack straight back into the oven at 160 degrees for about 15 mins or until completely set.
Take out of the oven & leave to cool in the tin.



Before you pop it on top of the choc set custard, pop the pot in the fridge until the caramel cools & thickens up, so around 20mins then pop on top. Sprinkle with a little salt. Cover it all in cling wrap then pop in the fridge while you do the other 3 layers....

Almond Macaron

200g Ground Almonds
200g Icing Sugar
75mL Water
200g Caster Sugar
2x 80g Egg Whites

Pop the icing sugar & ground almonds in a food processor & whiz, then sift the mixture. This is called the tant pour tant.  Beat one of the 80g eggwhites to soft peaks. While that is happening in a pot bring the water & caster sugar to the boil without stirring. Make sure the temperature of the sugar does not go above 115 degrees. Increase the speed of the beaters & slowly pour the sugar syrup into the beaten egg whites. Continue to beat the eggwhites for about 10mins, so that the mixture cools. Mix the remaining unbeaten eggwhites with the tant pour tant making a smooth almond paste.
Using a flexable spatula, incorporate about a third of the beaten eggwhites into the almond paste to loosen the mixture, then add the remainer of the mixture.
On a piece of baking paper, mark out the shape of the tin, then pipe  the almond mixture onto the shape. Make sure to save about a quarter of the mix to make little macarons for the top. For the smaller ones, pipe small circles, about the size of a milk bottle lid onto baking paper. Then leave the macarons to form a crust at room temperature for about 30mins.
Pop the big macaron in a pre heated oven (150 degrees) for 15mins, then pop in the smaller ones for a further 15mins. When you take them out of the oven slide the baking paper onto a dampened chux, this will make the macarons easier to remove. Then pop in an air tight container.    

(The tops are a little bumpy, but I got the 'feet'!)

For the little macarons, I put the licorice in the microwave on a lo heat for about 1min. once soft roll out the licorice then cut out a circle with a biscuit cutter....and there's your filling for the macarons!

Truffle Icing

450g Dark Chocolate
2 Cups Cream
6 Egg Yokes
1/3 Cup Caster Sugar

Pop the chocolate & cream in a pot over low heat & stir until melted. Pop the egg yokes & sugar in a heat proof bowl over a saucepan of simmering water & beat until thick & creamy. Fold the chocolate mixture through the egg mixture & beat again for about 5 minutes then refrigerate for about 1 hour.

Toffee Crunch

1 Cup Caster Sugar
1/4 Cup Boiling Water
1 Table Spoon Glucose
50g Flaked Almons

Pop the sugar, water & glucose in a pot over a low heat until the sugar is dissolved. Whack the heat up so the mixture comes to the boil. When the syrup starts to change colour, turn off the heat &leave in the pot for about 1 min or until the majority of the bubbles disappear. Pour onto baking paper then sprinkle with the almonds.


Shortcrust Pastry
Double Choc Mud
Choc Set Custard
Salted Caramel
Almond Macaron
Raspberry Brownie

Using a flat knife pop on the truffle icing. Then pop in the fridge until you are ready to serve.
When serving, place the toffee crunch on top along with the macarons &
............. Enjoy your master piece! x

13 March 2011

Mocha Eclairs

Monday morning....


Ok now I can function!
I have become quite obsessed with coffee, 
None of this half strength, decaf stuff.
Full on double espressos! 
So to satisfy my coffee cravings & still be able to sleep at night I dreamt up these.. 

1 cup Strong Espresso
100g Butter
3/4 Cup Plain flour
4 Eggs

Crank the oven up to 200 degrees. Pop the espresso & butter in a pot over low heat & cook until the butter is melted & mixture starts to simmer. Add the four & beat with a wooden spoon until smooth. Cook, stirring  until the mixture leaves the sides of the pot. Remove from the heat, & whack in a mix master & beat on a high speed to cool the mixture down. Add the eggs & mix until smooth. Pop the mixture into a pipng  bag & pipe long cigars on lined baking trays. Bake for 20 mins or until golden, then turn off the oven, keep the door slightly ajar for about 15mins or until they sound hollow when tapped.

Creme Patissiere
2 Cups cream
4 Egg yokes
1/3 Cup Caster Sugar
50g whole Coffee Beans
200g Dark Chocolate
2 tablespoons cornflour (optional)
Dark Chocolate

Pop the cream& beans in a pot & heat over a low heat. While the cream is heating up whisk together the egg yokes & sugar until pale & creamy. Add a little of the hot cream to the egg mixture to bring it up to temperature, whisk then pop back into the pot & continue whisking. Once the mixture has thickened, turn the heat off, scoop out the coffee beans, throw in the chocolate & mix until smooth. If the mixture is still a tad runny, pop back on the stove & add the cornflour...make sure you keep whisking!. Pop some cling wrap over the top, leave the mixture to cool before piping into the elairs.
Melt the chocolate over a pot of hot water & drizzle over the top of each eclair. 

PS I dipped a few coffee beans in chocolate too

Brew your self an esspresso & Enjoy! x

10 March 2011

Buon Viaggio

My oldest &  dearest friend is jetting abroad today.
So what better way to enjoy those last few moments together than with
a cup of tea & sweet little cake.

Raspberry, white chocolate, coconut & lime with royal icing...

...it puts a bit of a sweeter view on 'goodbye' day!

375g butter, softened
230g White sugar
4 Eggs
300g Plain four, sifted
2/3 cup Shredded coconut
400g White chocolate melted
200g Raspberries ( i used frozen ones-cheaper!)
Zest of 1 lime -finely grated

First off heat the oven up to 170 degrees. Then pop the butter & sugar in a bowl of an electric mixer & beat for about 8-10mins or until the mixture is light & creamy. Add the eggs, one at a time, mixing well after each addition. Then fold through the flour, coconut, raspberries, zest & white chocolate. Spoon the mixture into well greased cupcake or little cake moulds & bake for 20mins or until turning golden on top & spring back. Turn the oven off & leave in there for about 5 mins before  taking the trays out of the oven & leaving the little cakes to cool in the tin.

Royal Icing
2 Large Egg Whites
2 tablespoons lime juice
330g Icing Sugar

In a bowl of an electric mixer, beat the egg whites & lime juice until combined then add the sugar, mixing until it is all combined & there are no lumps.
Leave for about 5 mins while you take the cooled cakes out of their moulds then using a teaspoon plop a bit of icing on top of each one. I added a little lime zest on top just to tart it up, you could put a raspberry or coconut if you like.

Brew a cup of tea & Enjoy! x