Toblerone Inspired Dinner Party Dessert

I stayed up until 3am last Sunday morning. GASP!!! For anyone who knows me, this is quite an achievement. I usually get to about 10.30pm on an evening out and start yawning, then by 11pm I’ve firmly got my going home hat on, and that’s it, the night over. But on Saturday I was having such a great time that I forgot about the fact that my children would be waking up in 6 hours…5 hours…4 hours and was happy to keep going. I bet you are all wondering what I was up to. Well, hubby and I, along with 3 other couples have been taking part in our own ‘Come Dine With Me’ dinner parties. Last week we went to CDWM No: 3…and it was brilliant! The theme was ‘The Oscars’ and I just LOVED getting dressed up. Our hosts had even laid out the red carpet for our arrival, and placed a champagne saucer of pink bubbly in our hands as we walked in. I felt famous, just for a split second.

We were actually first to host a couple of months back and decided to have a Mexican themed night. I had no idea that there would be such a market for Mexican style partyware, but I was amazed at the choice. I think my favorite purchase was the inflatable cactus. The only down side being, it has no further use at all! I mean where does one store an inflatable cactus? It looked fab in our dinning room on the night though. The second CDWM had an Olympic theme which had us all dressed up in red, white or blue and taking part in various party games. Such a great night.

These evenings have been really successful so we have agreed that after the last one next month, we are all going out for a meal together over the summer and then we will be starting CDWM season 2 in the autumn. So I’ve got my thinking cap on already for themes, food and entertainment to make our next one even better than our last one.

I want to create my own dessert next time round, (for extra wow factor) so it’s with thanks to the Alphabake challenge hosted by Caroline Makes and Baking Addict and the We Should Cocoa challenge hosted this month by Laura from How to Cook Good Food and organsied by Chocolette that I have come up with a Toblerone style dessert. It contains the required almonds and chocolate for We should Cocoa, and the ‘H’ ingredient is honey for Alphabake.
I have to say that this was a complete experiment right up to the point of the finishing touches. I had imagined in my head that I would cover the cake with a ganache that would make it look more like a triangle of Toblerone, but I ended up with a chocolate sauce so went with that and I think it worked really well. The final dessert had a gorgeous stickiness to it a bit like a sticky toffee pudding, and served with the ice cream, I was in heaven.

Toblerone Inspired Dinner Party Dessert

What you need:

Cake

  • 125g butter
  • 125g caster sugar
  • 1 tbsp honey
  • 115g self raising flour
  • 25g cocoa
  • 1 tbsp milk
  • 25g toasted flaked almonds (and a few extra for decoration)
  • 70g chopped nougat

Chocolate sauce

  • 75g milk chocolate
  • 100ml double cream
  • Medium sized traybake tin (mine was 27cm x 21cm) greased with the bottom lined
  • Serves 8 (based on a few people having a second helping)

What to do

  1. Pre heat the oven to 180c/350f/gas 4.
  2. Put butter in a mixing bowl and beat with an electric mixer until pale and creamy. Add sugar and beat until fully incorporated. Mixture should have a light and fluffy texture
  3. Gradually add eggs and honey beating after each addition. Sift in flour and cocoa and add milk then fold in with a large metal spoon
  4. Once the flour and cocoa is almost folded in add the nougat and almonds and gently mix in
  5. Pour mixture into the traybake tin, and gently smooth down. Pop in the oven for about 20 mins until a knife comes out clean
  6. Remove cake from the tin and cool on a rack
  7. Once cool, cut the cake into 6 even squares. Then cut each square diagonally to make 2 triangles. Find a rectangular shaped plate or tray and line up the triangles as in the pictures
  8. To make the chocolate sauce, melt the chocolate and cream together in a bowl over simmering water. Mix with a spoon to incorporate and drizzle over the cakes
  9. Use the reserved almonds to decorate the sides of each triangle and serve with a scoop of vanilla ice cream

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18/05/2012. Tags: , , , , , , . Cakes, Party, Sweet Baking. 14 comments.

‘Cute as a Button’ Frownies

Chocolate brownies are pure indulgence in my opinion, and perfect for chocoholics like me. They never fail to impress and are always first to sell out at the local cake sale. I like to eat mine with a hot frothy cappuccino on the side.

But I keep wondering if I could make those little squares of gooey dark loveliness even better. My mind whirred into action recently when I read about an opportunity on Bakingmad.com to have a recipe published in a new baking book that is being created in partnership with Silver Spoon and Macmillian Cancer Support.  The book is called Little Book of Treats and will be sold in Marks and Spencer stores around the country in August and September this year.  Fingers crossed my recipe gets chosen to go in the book.

The brief was to be innovative and exciting, but with a touch of luxuriousness. What better excuse to get my thinking cap on and turn my kitchen into a brownie experimentation lab.

I knew right from the start that my experimentation should primarily involve adding ingredients to the brownie mix, and over the next few days my mind was full of ideas. Most thoughts got dismissed straight away either because they had been done before or they just did not seem special enough. But then an idea came to me which I thought was perfect.

Let me introduce to you my ‘Cute as a Button’ Frownies. No that’s not a spelling mistake.  A Frownie is my very own combination of flapjack and brownie, bringing the best elements of two popular tea time treats into one delicious square of cake.

The main added ingredients are oats, hazelnuts and dates. The end result is a chocolate treat that is more satisfying and gives the lucky person eating it both brownie gooeyness and flapjack chewiness.

Why are they so cute? Because I’ve topped them with my own homemade chocolate buttons which happen to be my favourite decoration at the moment. These could quite easily be topped with a shop brought chocolate button too.

My Frownies are easy to make, look scrumptious and taste amazing.  I don’t think you need any more convincing. Here’s the recipe.

What you need:

  • 200g luxury dark chocolate, roughly chopped
  • 175g unsalted butter
  • 250g caster sugar
  • 100g plain flour
  • 100g chopped dates (mine were pre chopped so I let them sit in hot water for 10 mins before I used them just to soften them up a bit.  Don’t forget to drain the water before you add to the mix)
  • 50g chopped hazelnuts
  • 50g oats
  • 3 large eggs
  • 50g white chocolate and a button mould (I got mine from the lovely Sew White) if making own or a packet of chocolate buttons
  • 21 x 27 cm baking tin greased and lined with greaseproof paper
  • Makes 12 medium squares or 24 mini squares

How to make:

  1. Preheat the oven to 170c/325f/gas 3
  2. Put the chocolate and butter in a large heatproof mixing bowl over a pan of simmering water and melt together
  3. Mix in the sugar and stir until dissolved, then add the flour, dates, oats and hazelnuts and give it a good stir
  4. Finally add the eggs and stir again until completely mixed in then pour into the baking tin and gently smooth over
  5. Put in the oven for 25-30 mins.  I tested mine after 25 mins with a knife and it came out with a bit of residue on, but I think for brownies this is fine as they are meant to be gooey inside.  If it is a wet residue then it needs a bit longer
  6. Leave in tin for 10 mins then cool on a wrack.  Cut into desired pieces and decorate with buttons sticking them on with a little bit of melted chocolate

I’m also going to enter this into a favorite blog challenge of mine, Alphabakes hosted this month by Ros from ‘The More Than Occasional Baker‘ blog. Ros shares the hosting of this challenge Caroline from ‘Caroline Makes‘ blog.  This month the letter is B and on the basis that my Frownie creation is a variation of a Brownie, I can link to the letter B and enter 🙂

Don’t forget that my Natural Selection baking hamper giveaway is still running until 24th April and it includes chopped dates!  Just comment on the giveaway blog post to be in with a chance of winning.

17/04/2012. Tags: , , , , , , , , , , , , , , , , , . Homemade gifts, Sweet Baking, Uncategorized. 19 comments.

Lamingtons

After a very exciting day filming Baking Mad with Eric Lanlard yesterday, I came back to earth with a bit of a bump this morning. The school run was freezing, the washing mountain piled high and my baby boy not well at all. I still have a big smile on my face though and am so pleased that I went for it and enjoyed the experience. I feel even more inspired about my baking, which is amazing really given how much I loved it before. So today, to help with the reality blues I decided that a bit of baking was in order .

On Australia Day last week one of my Australian friends posted a picture of her lamingtons on Twitter and ever since I have been thinking about them. I have made them quite a few times before, but not for a while. If I had a Pinterest account I might have posted pictures of lamingtons on there, but I don’t (yet) so I made a mental note instead.

Lamingtons are essentially a plain sponge cut into squares, covered in chocolate and sprinkled with desiccated coconut. It’s not just any old sponge though, it is a sponge that is mostly eggs and flour, with a little bit of sugar and butter. The result is a sturdier sponge, (needed for the cutting into neat squares and then dunking in chocolate) that tastes amazing. A bit like a sponge/biscuit combo. The only thing that I can think of that compares is those little sponge fingers you can buy to make the base of your trifle with, except this sponge is not as crunchy as those by a long way.

There is no getting away from the fact that decorating lamingtons is a messy affair. Once dunked they need somewhere to ‘drip dry’ and the best place is on a cooling rack. My eldest daughter helped me with ours this evening. We had a lot of fun. It’s a great interpretation of messy play. As long as you don’t mind the licking of fingers, which will happen, my advice is to get stuck in and enjoy.

I should also mention that I have a special friend who moved to Australia last April for 3 years. I’m so proud of her for getting stuck into the Australian lifestyle and coping amazingly well with the change. So these cakes and this post is especially for Emily. I hope she makes some and can enjoy them too.

The recipe I use for reference is from Tanya Ramsay’s cookbook, Real Family Food’ (pg 224). I have made a few alterations for example, less chocolate icing because I had a fair bit left over when I made it to Tanya’s recipe, but that’s just my opinion. For tea time treat life saver, try making double the amount of sponge and freezing the extra squares until needed and icing them once defrosted.

What you will need

For the sponge

  • 3 eggs
  • 75g caster sugar
  • 125g self raising flour
  • 25g cornflour
  • 3 tbsp hot water
  • 25g unsalted butter, melted

For the chocolate icing

  • 250g icing sugar
  • 40g cocoa
  • 7g unsalted butter, melted
  • 110ml milk
  • 25g desiccated coconut for sprinkling on top

Makes 16 squares

How to make:

  1. Preheat the oven to 180c/350f/gas 4
  2. Lightly grease a medium rectangle shaped tin (approx 18cm x 23cm) and line with greaseproof paper
  3. Mix the eggs together in a large bowl until thick and creamy and then add the sugar and mix until dissolved
  4. Sieve in the flour and cornflour, then add the water and butter and mix with until smooth
  5. Pour into prepared tin and bake for about 30 mins. Place on a wire cooling rack and allow to cool completely. Trim off any golden edges and then cut into medium sized squares. Though you might want to cut into smaller squares if you are making this mostly for kiddie consumption, or even use a cookie cutter for fun shapes, (although there will be some excess sponge with this option)
  6. For the chocolate icing sieve the icing sugar and cocoa powder into a large bowl, add the milk, water and butter and stir together until smooth. Then, put the bowl over a pan of hot water and stir again until silky and glossy. Add a dash more milk if you think it is looking a bit thick or stiff.
  7. Use a fork to hold the sponge squares and dunk into the chocolate icing until completely covered. Pull out and let it drip for a few seconds over the bowl and then place on a cooling rack and sprinkle with the coconut. Leave to set and then tuck in. These are best eaten on the day you make them but can be kept for up to 3 days in an airtight container. As the letter for the first ever AlphaBake blog challenge is ‘L’ it would be rude not to enter this blog post. The Alpha Bake challenge is hosted this month by Ros from The More Than Occasional Baker blog. Ros shares the hosting of this challenge with Caroline from Caroline Bakes blog. Looking forward to seeing all the other entries.

31/01/2012. Tags: , , , , , , , , , . Homemade for the kids, Party, Sweet Baking, Uncategorized. 10 comments.