Monday, 23 June 2014

Chocolate and Ginger Tiffin

One of my favourite chefs, Levi Roots describes this sweet treat as "A superior chocolate biscuit cake, ginger, nuts, sultanas, chocolate - how can we go wrong?". I agree, you can't go wrong with chocolate especially when Caribbean flavours are infused in this chocoholic treat. It's been a while since I made a dish from Sweet but I have pencilled so many sweet dishes from this book, many of my upcoming posts will include recipes from Sweet. I'm used to making a no bake dish with digestives but the ginger nuts offer a fiery dimension to the dish and I love the addition of the nuts and sultanas. If you are making this dish, I'll have to warn you that it is quite addictive and I struggled to stick to one piece.

Here is how my chocolate and ginger tiffin turned out:
Chocolate and ginger tiffin

Chocolate and ginger tiffin

Ginger biscuits crushed

Ginger nuts in tin

Chocolate melted

Chocolate filling in pan

Chocolate and ginger in tin pre set

Chocolate and ginger tiffin set

Recipe for Chocolate and Ginger Tiffin.
Serves 8 225g ginger biscuits
150g unsalted butter
2tbsp golden syrup
1 1/2 tbsp coco powder
75g almonds or hazelnuts (or whatever nuts you fancy)
50g sultanas
150 g dark chocolate (I used half milk/half dark)
I also added glace cherries & white chocolate

Pulse the biscuits in a food processor or, alternatively, place them in a sealed plastic bag and bash them with a rolling pin until they are completely crushed biscuits and small chunks.
Line a 15cm (6 in) square baking tin or plastic container with foil or non stick baking paper, ensuring that the lining extends over the edges of the tin so, later you can easily lift the tiffin out of the tin once it has set.
Melt the butter and the syrup together in a heavy based saucepan set over a medium heat. Add the coco powder, nuts and sultanas and stir until everything comes together. Press the mixture into the tin so it iis around 3 cm (1 1/4in) thick once flattened out. Leave to cool, then refrigerate until set.
Melt the dark chocolate in a bowl set over a pan of simmering water, ensuring that the base of the bowl doesn't touch the water. Pour the chocolate over the tiffin and leave to set (put it in the refrigerator to speed it up.
Once completely hard, lift the tiffin out of the tin, holding onto the foil or the baking paper. To serve, cut the tiffin into small squares with a sharp knife.


Sunday, 9 June 2013

Chocolate and Lime cake with candied lime peel

 I recently purchased Levi Roots Sweet Baking book and was amazed of the wide variety of Caribbean inspired cakes, puddings, desserts and biscuits, many which are new to my me. The first recipe that appealed to me is a lovely moist looking chocolate and lime cake with candied lime peel. I love trying new recipes and flavour combinations and I have made coconut and lime cake, and chocolate and lemon cake, but never have I thought of combining chocolate and lime together. I wondered how it would turn out as lime can be quite sharp and as I have never made candied peel before and wondered whether it would turn out ok. Well, I had nothing to worry about as the recipe is straightforward and easy to follow, and more importantly it tasted delicious. I had to tear myself away from eating the whole cake!
Here is how my chocolate and lime cake turned out:

Chocolate and Lime cake.

 Chocolate and Lime cake.

Chocolate and Lime cake

Slice of chocolate and lime cake.
I first started by mixing butter with soft dark brown sugar until it reached a loose consistency.
Butter and brown sugar mixed

I then added the eggs one at a time and folded in the flour and coco.
Eggs, coco and flour added.

Once everything was combined, I placed the mixture in a loose bottom cake tin.

Pre bake
Meanwhile the cake was baking I made the candied lime peel by placing sugar and water in a small pan, adding the lime rind, letting it cook for 10 minutes then transferring to a non-stick baking paper.
Candied lime

Candied Lime.
I also made the buttercream whilst the lime peel was setting, which is included in the recipe.

Serves 8
175g unsalted butter, plus extra for greasing
175g soft dark brown sugar
3 free range eggs
175g self-raising flour
4tbsp cocoa powder

For the candied lime rind
50g granulated sugar
4tbsp water
grated rind of 3 unwaxed limes

For the buttercream:
100g unsalted butter, slightly softened
200g icing sugar
grated rind of 3 unwaxed limes, and juice of 2-3 juice to make a firm but spreadable buttercream.
dark chocolate, roughly chopped to decorate.

1) Preheat the oven to 200C/gas mark 6. Beat the butte and sugar together, using an electric mixer or hand, until pale and fluffy. Add the eggs one at a time, beating between each addition. Fold in the flour and coco powder. Spoon into a greased and based-lined 20cm (8 inch) diameter, deep round cake tin and bake for 35-40 minute or until a skewer inserted into the centre of the cake come out clean. Turn out the cake onto a wire rack and leave to cool.
2) Meanwhile, make the candied lime rind. Place the sugar and water into a small saucepan get over s low heat and stir until the sugar dissolves. Add the lime rind and cook over for 7-10 minutes, stirring occasionally and reducing the heat as the syrup thickens, until the sugar syrup has reduced and the lime rind is soft. Using a fork, transfer the rind to a baking sheet lined with nonstick baking paper and leave to cool and harden.
3) To make the buttercream, beat the butter and icing sugar together, with an electric mixer or by hand, until pale and light, but don't beat it for long that it gets too fluffy. Add the lime rind and juice and beat again. Chill in the refrigerator until the buttercream is firm and spreadable.
4) Spread the buttercream over the top of the cake using a palette knife. Decorate with candied lime rind and dark chocolate.

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