Thursday, 19 October 2017

chocolate concrete (chocolate crunch biscuits)

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chocolate concrete (chocolate crunch biscuits)


chocolate concrete (chocolate crunch biscuits)



This recipe for chocolate concrete, also known as chocolate crunch is an old school dinner dessert classic. Traditionally served with pink or green custard, however now I much prefer to enjoy a slice on its own with a cup of tea or coffee. A buttery, crunchy and ultra chocolatey sweet biscuit treat. And with only a few ingredients this recipe is so easy to make too and can be in the oven and baking away in less than 5 minutes.


preparation time: 5 minutes
cooking time: 20 minutes

ingredients:
200g plain flour 
200g caster/granulated sugar
100g butter
50g cocoa powder
pinch of salt

method: 

line a 20cm square cake tin/baking dish and preheat the oven to gas 4/180C

melt the butter then mix into the dry ingredients

tip the mixture into the prepared baking tin and press down well

sprinkle with a bit of water then bake for 20 minutes

if you like you can sprinkle with a few spoonfuls of sugar after removing from the oven then leave to cool for about 5 minutes in the tin before scoring into slices

serve warm or cold





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Wednesday, 18 October 2017

chocolate chip banana cake with a mocha ganache icing

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chocolate chip banana cake with a mocha ganache icing

My chocolate chip banana cake with a mocha ganache icing is the latest bake on the menu for our choir rehearsal tea break.  A slice (or 3 in some cases) with a cup of tea or coffee after a morning singing is just the thing. We were working on our version of Drive in Saturday by David Bowie today. A brilliant (and complicated) song, but starting to sound good already. Definitely a cake recipe i'll be baking again. Super moist and full of dark chocolate and banana, with a little hint of citrus and spice from the grated orange zest and ground ginger. All I have to do now is wait for the rest of the bananas in the bowl to ripen so I can bake another one...



chocolate chip banana cake with a mocha ganache icing

preparation time: less than 30 minutes
cooking time: 30-40 minutes (depending on size of cake tin/s used)  

recipe by Ema at De Tout Coeur Limousin

ingredients: 

2 cups white sugar
1 3/4 cups plain white flour
1 1/2 cups ripe/over ripe bananas 
2 teaspoons baking soda/bicarbonate of soda
1/2 teaspoon sea salt
2 eggs
1 cup natural yogurt or sour milk (add juice of 1/2 lemon to sour the milk)
1/2 cup vegetable oil
1 cup dark chocolate chips/finely chopped chocolate 

1 tsp vanilla extract 
finely grated zest of half orange 
1/2 tsp ground ginger

for the chocolate ganache icing:

200ml single cream
200g dark chocolate roughly chopped(I used 50 percent cocoa) 
1 tsp instant espresso coffee powder 


method: 

heat oven to 350°F/180C/gas 4. Grease and line two 9-inch deep round baking tins or one 13 x 9 inch rectangular baking tin.

prepare the chocolate ganache icing by heating up the cream to just under boiling point. Take off the heat, and add the chopped chocolate and instant espresso coffee powder. Stir until melted and glossy. Leave to cool while you make the cake.


whisk together sugar, flour, baking soda and salt in large bowl.


blend or mash the bananas then add to the eggs, yogurt/sour milk, coffee, oil, vanilla extract, orange zest and ground ginger and and mix well for a few minutes.


stir in the chocolate chips and pour the cake batter into the prepared baking tin/s, bake for 30 to 40 minutes, or until risen and an inserted skewer comes out clean.


wait for 10 minutes before removing from the cake tin/s, remove to a cooling rack and leave to cool completely before icing.


whisk the chocolate ganache for a few minutes before spreading over the cake (and in the middle if you are making a sandwich cake).


serve in slices with a lovely cup of tea or coffee. Bon appetit! 






Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


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