Re-vamped Black Forest Cake

One could say I'm pretty obsessed with cakes right now, particularly

ones with lots of layers!

Probably because it takes more time than the average cake to bake & keeps me from my studies

... procrastinate much?!?

This cake is delicious!

(not quite the 8 layers but close to)

Choc pastry

White choc & Vanilla Bean Mud

Choc Set Custurd

Cherry Gelee

Dark Choc Mud

Chocolate Ganache

Recipe coming soon...

"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

BUT

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

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

Perfect!

Shortcrust Pastry

Double Choc Mud

Choc Set Custard

Salted Caramel

Almond Macaron

Raspberry Brownie

Truffle Icing

And.......

Toffee Crunch!

!!8 layers!!

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

Right - o so recipe time :) 

Pastry

see

http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html

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

see
http://kyliejayne.blogspot.com/2011/01/chocolatee-delight.html

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


see
http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html


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.




Caramel


see

http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html

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
Licorice

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.

Assembly

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

Mocha Eclairs

Monday morning....

Coffee.

Ok now I can function!

I have become quite obsessed with coffee, 

None of this half strength, decaf stuff.

Full on double espressos! 

woo

So to satisfy my coffee cravings & still be able to sleep at night I dreamt up these.. 

Eclairs

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

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!

Cakes

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

A Chocolatee Delight

A little birthday cake for a special friend!

...a rich (rich) mud cake that will satisfy your chocolate cravings for days!

Cake

375g Butter

1 1/3 Cup Brown Sugar

2 Cups Plain Flour

2/3 Cup Coco Powder

400g Dark Chocolate, melted

¾ Cup milk

4 Eggs

Whack the oven on to 160 degrees, & leave to heat while you whip up the mixture for this delicious treat. Pop the butter & sugar in a bowl & mix with an electric mixer & mix until light & fluffy. Slowly add in eggs, one at a time, then fold through the flour, cocoa & melted chocolate & stir in the milk. Pop the mixture into a lined tine & bake for 1 ¼ hrs or until cooked when tested with a skewer. Leave to cool in the tine before icing…

Icing

250g Dark Chocolate

½ Cup Cream

70g Butter

Pop all the ingredients in a heatproof bowl over simmering water & stir until melted & smooth. Take off the heat & leave to cool. Beat with the electric mixer until thick & fluffy then pipe onto the cake….yumm

Enjoy! x

Australia Day!

All us Aussies enjoy the festivities of Australia Day...

Surf, Sun, Sand...and that's just at the beach!

Friends, family, the triple J hottest 100

 AND

A WHOLE DAY OFF!!

So supplement all those fab things with a true Aussie favourite...

A pie with mushy peas!

Meat!

2kg Beef Chuck Steak

2 Onions finely diced

3 Cloved Garlic crushed

2 Beef Stock cubes

Water

Oil

Gravox Gravy Powder

Chop up the meat into small pieces, it doesn’t have to look pretty, just make sure they are all around the same size. Pop the meat with the onions, garlic & a splash of oil into a pot & cook until the meat is browned.  Crumble in the stock cubes & cover with enough water to just submerge the meat. Cook on a low heat for about 1-1 ½ hrs. Keep an eye on the pot just to make sure that the meat doesn’t catch.  When the meat is tender, you may need to thicken the liquid around the meat so add a few spoons of gravox ( if you need it) & cook for a further 10mins. Have a taste & season if needed.

Pastry Cases

185g chilled butter

2 ¾ cups Plain Flour

1 Egg Yoke

Iced Water

Process the butter & flour until it resembles bread crumbs. Add the yoke & splash the water in until the dough becomes a ball in the food processor. Refrigerate for 30mins then roll out, cut out little circles to fit in to a cupcake tin, mold the circles into the holes & bake in a moderate oven (180 degrees- pre warmed) for about 20mins or until golden.

Mushy Peas

1kg Frozen Peas

80g Butter

Handful Mint

Salt

Cook the peas, then whack them along with the butter, mint & a pinch of salt into a food processor & whiz until smooth, have a taste & add more salt, butter or mint if needed.

Lids

Puff Pastry

All you need to do for the lids is cut out circles that fit onto the pastry cases. Pop in a oven preheated to 180 degrees and cook until golden.

To assemble the pies, poop the hot meat into the cases, top with mushy peas & a lid & Enjoy! x

Sweet Little Morsels

Christmas saw the birth of some new little delicacies that tasted oh so good.

Triple Choc Tarts with Sherry soaked Strawberries

Mascarpone & Golden Syrup Panna Cotta with Coffee Syrup & Toasted Macadamias

Lemon Curd Profiteroles & Blonde Toffee 

Kylie's Eaton Mess

Triple Choc Tarts with Sherry soaked Strawberries

         

   Strawberries

            1 Punnet Strawberries

            1 Cup Sweet Sherry

            

All you need to do is chop the stalks off the strawberries, put them into a zip lock bag, add the sherry & leave overnight if you can to let the fruit soak up all that sherry goodness.

  

   Pastry

       185g chilled butter

1/3 cup icing sugar

2 cups plain flour

¼ Cup Cocoa

1 egg yoke

iced water

Process the butter, icing sugar, flour & cocoa until it resembles bread crumbs. Add the yoke & splash the water in until the dough becomes a ball in the food processor. Refrigerate for 30mins then roll out & pop into a free form tart tin & bake in a moderate oven (180 degrees- pre warmed) for about 10-15mins for a small tin.

           

Chocolate Custurd & Ganche

This is the same recipe as I have previously used...see http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html for recipe and directions. (no caramel used in this recipe)

Time to serve…just pop a strawberry upside down on each tart & Enjoy!

Mascarpone & Golden Syrup Panna Cotta with Coffee Syrup & Toasted Macadamias

Panna Cotta

                 300mL thickened Cream

                4 Generous Desert Spoons of Golden Syrup

                Splash of Vanilla Essence

                 500g Mascarpone

                 100mL Thickened Cream

                 10g Gelatin

                 ¼ Cup tepid water

Coffee Syrup

                 250mL Strong Black Coffee

                 1 Cup Sugar

                 Spoonful of  glucose

Sprinkle the gelatin over the water & mix until all the gelatin is dissolved.  In a pot pop the 300mL of cream, golden syrup & vanilla & cook over a low-medium heat for about 5mins. Add in the gelatin & water & continue to cook while stirring for a further 2 mins. Pop the mix into a mix master & beat at a high speed…slowly add in the mascarpone & extra cream & once the mixture is smooth pour into whatever container you want to use. I used plastic shot glasses, & they where a perfect size as the mixture is quite rich.

            

For the coffee syrup, pop everything into a pot & stir over a medium heat until the sugar is dissolved & mixture becomes more viscous, leave to cool until your ready to serve.

           

Finally the nuts, you can use whatever you fancy, I used macadamias & toasted them in a hot over before serving.

            

When you’re ready to eat, pop the nuts on top of the panna cotta, then the syrup & Enjoy!

Lemon Curd Profiteroles & Blonde Toffee

Profiteroles

¾ Cup Plain Flour

100g Butter

1 Cup Water

4 Eggs

Lemon Curd

           Juice & Zest of 2- 3 Large Lemons

           ¾ - 1 Cup Caster Sugar

           200mL Cream

           3 Eggs

Toffee

           1 Cup Caster Sugar

            ¼ Cup Hot Water

Turn your oven up to 200 degrees….you will need it nice and hot! Then pop the water & butter in a pot & cook until the butter melts & the mixture starts to simmer. Add in the flour & stir with a wooden spoon until the mixture is smooth, then continue to cook over a low heat until the mixture leaves the side of the pan.

           

Pop the mixture into a mix master & beat for about 4 mins…this will cool the mixture down. Add in the eggs one at a time & beat well after each addition.

            

Next up piping…pop the mixture into a piping bag & drop about 3 teaspoons of the mixture onto lined baking trays. Bake for about 30mins or until golden. Turn the oven off, then keep the door slightly ajar & leave the profiteroles to cool or until they sound hollow when tapped. Cut a little slit into the sides of each one so you can pop the lemon curd in. Now it’s time to fill…yum!

           

Now for the lemon curd. I quite like my lemon curd to have a tartness to it, but I find the best way to make this is by taste. First of all pop the juice, zest & sugar in a pot over a low heat. What you want is for the sugar to dissolve & the zest to start to disintegrate, this is a point where you can taste the syrup to see if the balance is right…add more zest & juice if you need more lemon flavour or sugar if it’s too tart. In a separate bowl whisk together the eggs & cream then add into the syrup. Turn the heat up a tad & continue to stir until the mixture become thick. Then leave to cool for a bit, pop in a piping bag with a smallish nozzle & pipe the mixture into each profiterole.

            

Finally, pop the sugar & water on a pot over a low heat to dissolve the sugar. Once that is all done, crank the heat up. What you want is the syrup to bubble & turn a golden colour. As soon as it starts to turn golden turn the heat off- you don’t want to burn the mixture. Then carefully spoon the toffee on top of each profiterole, Enjoy!

Kylie's Eaton Mess

            Meringue

                 3 Egg whites

                 150g Caster Sugar

                 Splash of White Vinegar

                 Pinch of Salt

            Messy Part

                   Double Cream

                   Lychees peeled & roughly chopped

                   Passion fruit

Heat the oven to 120 degrees. Then pop the egg whites into a mix master & whisk until firm peaks form, add in the sugar, vinegar & salt & continue to whisk on a high setting until all the sugar is dissolved. Pop blobs of the meringue mix onto lined baking trays. Before you put the meringues in the oven, turn the oven down to 100 degrees or even 90…you want to dry out the mixture not necessarily cook it. Cook for about 1 hr then leave turn the oven off & leave to cool in the oven.

            

Then to serve pop a meringue on a plate, dollop some cream on top then sprinkle the fruit on top  & Enjoy!

Thanks again to Alyssa Smith for her wonderful photography
xxx