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Cover: Loco for cocoa

Recipes with cinnamon powder

30Jul 12

Flake-y Fruit and Nut Slice

Flaky Fruit and Nut SliceSo called because it contains Flake bars…. Mmmmmm – yummy! Flaky fruit and nut slice is a crumbly and crunchy treat for the whole family.

This is a modified version of a recipe that I found long ago.  It gives you something really easy to do with those Flake bars that we all love!  Cooking this cake slowly results in a beautifully moist texture which holds together the crumble and crunch of the other ingredients.  I normally let it cool and eat it cold as a cake slice – but you could also try it warm with a dollop of ice cream or single cream.  To play with the flavour some more, try adding a couple of tablespoons of rum to the mix!  If you do this, you may need to add a tiny bit more flour so that this mixture is not too wet before it goes into the oven.

If you have friends coming to stay, especially if they have children – this is a good cake to make together in the kitchen one rainy day.  Just be sure the kids are OK with the nut pieces first; then get stuck in to some fun food creation together. (Also try this pear and hazelnut mess with chocolate shavings recipe.)

Flaky Fruit and Nut Slice
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
So called because it contains Flake bars…. Mmmmmm – yummy! Flaky fruit and nut slice is a crumbly and crunchy treat for the whole family.
Ingredients
  • 230g softened butter or margarine
  • 230g caster sugar
  • 280g self-raising flour
  • 30g cocoa powder
  • 3 Flake chocolate bars
  • 145g hazelnuts, chopped into random sized pieces
  • 200g good quality dark chocolate, broken into pieces
  • 150g raisins
  • 75g dried apricots, roughly chopped
  • Icing sugar and cinnamon powder for dusting
Instructions
  1. Preheat the oven to 150ºC.
  2. Lightly grease and then line a cake tin.
  3. Chop the flake into pieces about 1.5cm long, and put to one side.
  4. Mix the sugar and butter together in a bowl until smooth and creamy.
  5. Combine in the cocoa powder.
  6. Separate off half of the flake pieces, 50g of the broken hazelnuts and 50g of the dark chocolate. Keep them to one side for now. Add the remaining quantities of all 3 to the mixing bowl and stir in.
  7. Add in the raisins and the apricots and mix gently.
  8. Spoon the mixture out into the prepared cake tin, and then scatter the nuts and the chocolate that you had kept to one side, over the top.
  9. Pop the cake mixture in the oven and bake for around 2 hrs, testing that the cake is cooked with a skewer or sharp knife that should come clean out of the mixture.
  10. Once ready, remove the cake from the oven and let it sit to cool in the cake tin.
  11. Once cool, dust with icing sugar and cinnamon powder and serve with a hot cup of tea and some good conversation.

 

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26Jul 12

Intense Little Chocolate Pots

Intense Little chocolate potsDip into heaven with these Intense Little Chocolate Pots…

They are a great dessert to make the night before a special meal and leave to set in the fridge. You can make them on the same day you wan to eat them, of course, but be sure to allow yourself a good couple of hours for setting and chilling the chocolate. The servings are small, very rich, and will complete a celebration meal perfectly alongside a glass of pink champagne.

This is one I tend to do when there’s a grown-up’s birthday in the family; or to round off an evening meal with a little romance. Don’t forget the candles and the music! Intense little chocolate pots are also beautiful served with soft amaretti biscuits or these hard Italian Biscotti Di Prato.

For yummy variations to this recipe, try using Lindt intense orange chocolate, a good dark mint chocolate, or one with hazelnut or almond pieces nestled inside. They are great with just the spice dusting, but will also look beautiful if you top them off with a round of cream, or scatter them with toasted almonds or chopped hazelnuts – all you need is a little imagination to create these again and again with different flavours and garnishes.

Intense Little Chocolate Pots
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Intense Little Chocolate Pots are a great for grown-up birthdays and romantic nights in!
Ingredients
  • 250g good quality dark chocolate, broken into pieces
  • 590ml single cream
  • 4 egg yolks
  • 1 egg
  • 30g caster sugar
  • Cocoa powder for dusting
  • Cinnamon powder for dusting
  • Icing sugar for dusting
Instructions
  1. Preheat the oven to 150ºC.
  2. Heat the cream and the chocolate together very slowly and gently in a heavy-based saucepan, stirring the ingredients together. Be very careful not to let the mixture boil, as this will curdle the cream.
  3. In a separate bowl, mix the egg yolks together with the whole egg and with the sugar. Now combine with the chocolate and cream mixture.
  4. Strain the mixture through into little round or teardrop-shaped oven-proof ramekins. Place the pots onto a roasting tray and pour 1cm of water around them before covering with foil and baking for around 60 mins until the mixture just begins to set.
  5. Remove from the oven and allow to cool at room temperature before transferring to the fridge to set, which will take at least another 60 mins.
  6. Sift over with a light dusting of cocoa powder, icing sugar and cinnamon powder.
  7. Serve like this or with a spoonful of cream to top, before dusting over the topping.

 

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