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Cover: Loco for cocoa

Recipes with gelatine

12May 12

Chocolate Minty Cheesecake

Minty Chocolate CheesecakeMint and vanilla cheesecake makes for a fantastic flavour combination, but if you like mint chocolate, this dessert is for you. Chocolate Minty Cheesecake has a crunchy biscuit base, topped by a cream cheesecake with chocolate mint crunches in every mouthful. It is great for parties, and children love it.  Best served freestanding as it cuts nicely into wedges. You’ll need a loose bottom or spring-form tin to do the presentation justice.

 

Ingredients for the base:

  • 60g digestive biscuits
  • 120g milk chocolate digestive biscuits
  • 60g butter

Ingredients for the topping:

  • 1 tbsp powdered gelatine (or equivalent in gelatine sheets)
  • 3 tbsp water
  • 225g full fat soft cheese
  • 115g caster sugar
  • 115g mint chocolate crisp wafers or sticks
  • 2 eggs
  • 115ml whipping cream

Preparation Guidelines:

The base:

  1. Grease a deep, loose bottom, or spring-form tin (7 to 8 inches).
  2. Crush the biscuits either in a plastic bag with a rolling pin or in a mixer.
  3. Melt the butter in a pan and stir in the biscuits.
  4. Spoon into the base of the tin, and press down a little with the back of the spoon.
  5. Put to chill in the fridge.

The topping:

  1. While the base sets, sprinkle the gelatine over the water in a small bowl. Melt over a pan of hot water and leave to cool slightly.
  2. Beat the soft cheese together with half the castor sugar in a bowl.
  3. Break up the mint wafers or sticks, reserving a few for decoration, and stir into the cheese mixture.
  4. Separate the eggs and beat the yolks into the cheese mix.
  5. Beat in the cooled gel mixture.
  6. Whip the cream until thick, and fold in.
  7. Leave the mixture until it is on the point of setting (30 mins in fridge).
  8. Whisk the egg whites until stiff, and then beat in the remaining sugar.
  9. Fold the egg white and sugar; mix lightly but thoroughly into the cheese mix.
  10. Spoon into prepared base, tilt gently to level the surface, and chill in the fridge for a further 3-4 hrs.

To Serve:

Turn out of the tin and decorate with remaining mint wafers or sticks.

Note:    If you don’t have a loose bottomed or spring-form tin, use a flat-based glass dish; your dessert will look like a minty version of Eton Mess when you dish up, but it will still taste great.

Time:  30-40 mins to prepare, 3-4 hrs or overnight to set in fridge

Cocoa Treats:  8 servings

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06Apr 12

Chocolate Easter Nest Torte Part 2

Chocolate Easter Nest Torte 

 

Here’s the 2nd part of the Chocolate Eater Nest Torte recipe which covers instructions on making the moussey torte topping, and the pretty nest-style decoration for the top of the cake.  There’s a lot of work involved overall, but it’s fun, and the result is truly worth it!

Ingredients:

For the torte topping

  • 2 tbsp cold water
  • 2 tbsp powdered gelatine
  • 50g caster sugar
  • 3 egg yolks
  • 1 tsp cornflour
  • 200g good dark chocolate, broken into pieces
  • 300ml milk
  • 300ml whipping cream

For the decoration

  • 150g good milk chocolate, roughly sliced
  • 1-2 packs of mini chocolate eggs

Preparation Guidelines:

For the torte topping:

  1. Dissolve the gelatine in the water and leave to soften.  Meanwhile, beat the egg yolks in a clean bowl, and mix together with the sugar, cornflour and a splash of milk.  Make a custard by heating the remaining milk in a saucepan, bringing it just to the boil, then whisking it in well to the egg yolk mixture, returning it to the saucepan and cooking it gently until thickened, stirring constantly and not overheating.  Remove the custard from the heat and stir in the gelatine, dissolving it. Add the chocolate and let sit until melted in, and then stir well.  Transfer the mix to a bowl, cut and lay a piece of greaseproof paper over the surface to prevent a skin, leave to cool until just starting to thicken, and remove the paper.
  2. Whip the cream firm and work into the chocolate mix.  Spoon the mixture on top of the chocolate sponge (part 1), inside the chocolate casing (part 1), levelling the surface, then chill in the fridge for 1-2 hrs until set.  You can then remove the paper strip from around the chocolate casing.

For the decoration:

3. Roughly slice the milk chocolate into long, thin shards.  Scatter them gently in a nest shape on top of the torte and fill the nest with the mini eggs.

Time: 2 hrs plus cooling and chilling time for the whole cake making process, including part 1

Cocoa Treats: 12 servings

Note: For more spring cake ideas, try this Easter cake with orange and marzipan.

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05Apr 12

Chocolate Easter Nest Torte Part 1

 

Chocolate Easter Nest Torte

Chocolate Easter Nest Torte is an involved piece of baking which results in a truly special celebration cake to share with the whole family over Easter(Also try this Coach and Horses Easter Simnel Cake.) You will learn how to sculpt and mould chocolate in new ways (or at least I did!). This recipe includes dark chocolate and milk chocolate, sponge, mousse and solid chocolateBecause there are so many stages involved in creating this showcase, I will be posting the recipe and instructions over the course of 2 postsHere is part 1 which covers the sponge cake part of the process, as well as the creation of the cake’s chocolate collar.  See part 2 for a photo of the finished cake!

Ingredients:

For the cake

  • 40g unsweetened cocoa powder
  • 75g self-raising flour
  • ½ tsp baking powder
  • 125g caster sugar
  • 125g unsalted butter, softened
  • 75g good dark chocolate, broken into pieces
  • 2 eggs
  • 3-4 tbsp orange juice

For the chocolate collar

  • 75g good dark chocolate, broken into pieces

Preparation Guidelines:

  1. Before you start the sponge cake, you need to make a form to create the chocolate collar.  Use a piece of string to measure the circumference of the cake tin.  Then cut a piece of parchment paper 1.5cm longer than the string and 6cm high. Keep it to one side for later.
  2. For the cake: Preheat the oven to 180ºC. Grease a 23cm cake tin (ideally spring-form) and line the base. Over a mixing bowl, sift the cocoa powder, flour and baking powder. Beat the sugar, butter and eggs in a separate bowl until creamy and then whisk all ingredients together until smooth. Spoon into the prepared tin, level the surface and bake in the oven for 20-25 mins until just firm. Once cooked, cool the sponge on a rack. Once cool, transfer to a plate and drizzle over with the juice.
  3. For the chocolate collar:  Melt the dark chocolate and stir.  Spread the melted chocolate all along the paper strip that you made earlier, leaving 1cm free of chocolate at each end.  Leave it to one side for about 15-20 mins, allowing the texture to thicken but not set.  It should stay in-situ when lifted.  Very carefully lift the strip of chocolate on the paper and shape it, sticking it right around the sponge cake.  Put the sponge with the strip into the fridge to chill as you make the filling.

Time:  For part 1: 40 mins to prepare and 25 mins to cook

Cocoa Treats: 12 servings

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