Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Tuesday, 3 June 2014

Some Tasty Chocolate Fun for Dad with Dr. Oetker





With Father's Day just around the corner, Dr Oetker has come up with some really lovely chocolate bakes to please Dad on his special day!



   



























Chocolate Guinness Cake

Adapted from an American cola cake, this great chocolate cake recipe is easy to make, yet incredibly tasty and moist!

Preperation: 20 minutes
Cooking Time: 50 minutes plus cooling

Ingredients
125g salted butter (9 TBS)
125ml Guinness (1/2 cup plus 1/2 TBS)
125g self-raising flour (3/4 cup plus 2 TBS)
40g cocoa powder (1/4 cup plus 1 TBS)
½ tsp Dr. Oetker Bicarbonate of Soda
125g caster sugar (2/3 cup)
75ml milk (5 TBS)
1 egg, beaten
1 tsp Dr. Oetker Madagascan Vanilla Extract
50g Dr. Oetker Fine Cooks’ Dark Chocolate, broken into small pieces (2 ounces)

Preheat the oven to 180°C, 160° Fan, Gas Mark 4. Line a 1kg loaf tin with greaseproof paper. Put the butter and Guinness in a saucepan over a low heat until the butter has melted.

    Sift the flour, cocoa powder and Bicarbonate of Soda together in a mixing bowl. Add the sugar, milk, egg, Vanilla Extract, Chocolate pieces and melted butter mixture and mix together well.  

    Spoon the mixture into the prepared loaf tin and bake in the preheated oven for 50 minutes until risen and just firm to touch. A skewer or cocktail stick inserted into the middle of the cake should come out clean.

    Leave to cool for 10 minutes, then carefully remove from the tin. It is delicious served warm as a dessert with a chocolate sauce, or eaten cold.

    Hints and Tips:
    To add something special to your Chocolate Guinness cake, why not give it a cream cheese frosting to make it look like the pale top of the stout?  


















     


    Ultimate Chocolate Fudge Cake

    Preperation: 40 minutes
    Cooking Time: 30 minutes

    Ingredients
    200g (7oz) Dr. Oetker Fine Cooks’ Dark Chocolate
    250g (9oz) plain flour (1 3/4 cup)
    275g (9 ½ oz) caster sugar (1 1/2 cups)
    300ml (1/2pt) buttermilk (scant 1 1/3 cup)
    125g (4 ½ oz) unsalted butter, softened (1/2 cup)
    3 medium eggs, beaten
    2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
    5ml (1tsp) Dr. Oetker Natural Vanilla Extract
    To Decorate:200g (7oz) Dr. Oetker Fine Cooks’ Dark Chocolate
    200g (7oz) Dr. Oetker Fine Cooks’ Milk Chocolate
    450ml (3/4 pt) double cream, at room temperature(scant 2 cups)
    Method
    1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line 3 x 20cm (8 inch) Victoria sandwich tins
    2. Break the Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool
    3. Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix well together until well combined. Beat in the melted chocolate
    4. Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely
    5. To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm
    6. Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
    Sandwich the 3 sponges together using 2/3 of the chocolate cream and place on a serving plate. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a firm finish, chill the cake for 30 minutes before serving

    Note: Once chilled, the chocolate cream will set firm. Prolonged chilling of this cake will dry out the texture of the cake. If the room temperature is warm when you are assembling the cake, you may find it easier to chill each layer of iced cake for a few minutes before you stack it.



    Dark Chocolate Layer Cake

    Preperation: 45 minutes plus cooling and setting
    Cooking Time: 30 minutes

    Ingredients
    Dr. Oetker Cake Release Spray
    150g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
    165g (5 ½ oz) plain flour (1 1/4 cup)
    175g (6 oz) soft dark brown sugar, free of lumps (14 TBS)
    2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
    75g (3oz) unsalted butter, softened (1/3 cup)
    2 medium eggs, beaten
    200ml (7 fl.oz) dark beer or stout
    For the filling:
    200g (7oz) Dr. Oetker Fine Cooks’  72% Extra Dark Chocolate
    350ml (12fl.oz) double cream, at room temperature
    To decorate:
    100g (3 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
    50g (2oz) unsalted butter (1/4 cup)
    Method
    1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 2 x deep 18cm (7 inch) Victoria sandwich tins with Cake Release Spray.

    2. Break the Extra Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.

    3. Meanwhile, put the flour, sugar and Bicarbonate of Soda in a large bowl. Mix together and make a well in the centre.

    4. When the Chocolate has melted, scrape into the well and add the butter, eggs and beer. Carefully mix everything together then whisk for a few seconds until thoroughly blended.

    5. Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely. Carefully slice through the middle of each sponge to create 4 equal cake slices.

    6. For the filling, break up the Extra Dark Chocolate into a large heatproof bowl and melt as above. Remove from the water and leave to cool for about 10 minutes until warm but not hot.

    7. Whilst whisking the Chocolate, gradually pour in the cream, whisking until thickly whipped and glossy.
    Use the filling to sandwich the 4 sponges together and place on a wire rack over a board.

    8. To decorate, break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and pour in 20ml (4 tsp) water. Heat gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for about 20 minutes to cool to a thick, coating consistency.

    9. When the Chocolate starts to thicken, spoon the ganache over the top of the cake, allowing it to drip over the edges. Use a small bladed palette knife to smooth over any gaps and leave to stand in a cool place for several minutes to allow the Chocolate to set.

    10. Carefully, slide 2 palette knives or cake slices, one on each side of the cake, to loosen and then lift the cake on to a serving plate.


    Note: For a firm finish, chill the cake for 30 minutes before serving. However, once chilled, the Chocolate cream filling will set firm and the ganache with become firm and less glossy. Prolonged chilling of this cake will dry out the texture. If the room temperature is warm when you are assembling the cake, you may find it easier to chill each layer of iced cake for a few minutes before you stack it. 





















    Coconut Chocolate Bars


    Preparation time: 30 minutes plus cooling and setting
    Cooking time: 40 minutes

    Makes: 14

    Ingredients:
    For the base:
    100g (3 ½ oz) lightly salted butter, softened (7 TBS)
    50g (2oz) caster sugar (4 1/2 TBS)
    115g (4oz) plain flour (3/4 cup plus 1 TBS)
    15g (1/2oz) cocoa powder (2 1/2 TBS)

    For the topping:
    2 sachets Dr. Oetker Egg White Powder
    100g (3 ½ oz) caster sugar (9 TBS)
    150g (5oz) unsweetened desiccated coconut (2 cups)
    1 tsp Dr. Oetker Madagascan Vanilla Extract with Seeds
    150g Dr. Oetker Fine Cooks’ Milk Chocolate (scant cup)

    Method:

    1.     Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 20cm (8 inch) square cake tin with baking parchment.

    2.     Put the butter in a bowl and whisk in the sugar until pale and creamy. Sift the flour and cocoa on top and mix well to make a short, crumbly dough.

    3.     Press the mixture evenly into the tin to cover the base, using the back of spoon. Prick all over with a fork and bake for 15 minutes then set aside. Reduce the oven temperature to 140°C (120°C Fan, Gas Mark 1).

    4.     Make up the Egg White Powder as directed on the pack, and whisk until stiff. Gradually whisk in the sugar to make a glossy meringue. Gently fold in the coconut and Vanilla Extract.

    5.     Pile the coconut meringue on top of the chocolate base and smooth the top. Bake for about 25 minutes until lightly golden and crusty on top. Leave to cool in the tin.

    6.     Break the Milk Chocolate into pieces and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.

    7.     Scrape the melted Chocolate out of the bowl using a spatula on to the coconut. Spread the Chocolate to the edge of the tin and tap the tin gently on the work surface to smooth the Chocolate. Leave to cool.

    8.     Just before the Chocolate sets hard, gently score the top using a knife to make 14 bars – this will make the slices easier to cut up when completely cold.

    9.     To serve, carefully cut right through the scored Chocolate and lift out the slices to serve.

    TIP:

    For a richer Chocolate flavour, use Dr. Oetker Dark or 72% Extra Dark Fine Cooks’ Chocolate on top instead of the Milk variety.    


      

      



















    WHISKY AND WALNUT CAKES
    Printable Recipe

    ​​
     Makes: 6

    ​​
      Ingredients:

    Dr. Oetker Cake Release Spray
    200g (7oz) plain flour (scant 1 1/2 cups)
    2 sachets (2 tsp) Dr. Oetker Baking Powder
    100g (3 ½ oz) walnuts, ground (generous cup)
    175g (6oz) caster sugar (14 TBS)
    2 large eggs, beaten
    125g (4 ½ oz) unsalted butter, melted (9 TBS)
    90ml (6 tbsp) whisky
    45ml (3 tbsp) whole milk

    To decorate:
    125g (4 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
    40g (1 ½ oz) unsalted butter (3 TBS)
    6 walnut halves


    ​​
     Method
    1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 6 x mini loaf tins with Cake Release Spray and arrange on a baking tray
    2. Sift flour and Baking Powder into a mixing bowl, and stir in the ground walnuts and 100g (3 ½ oz) sugar. Make a well in the centre.  Gradually mix in the eggs, melted butter, 45ml (3tbsp) whisky and the milk to form a well blended, thick batter
    3. Divide the mixture between the loaf tins, smooth the tops and bake in the oven for about 20 minutes, until risen, firm to the touch and lightly golden
    4. While the cakes are cooking, put the remaining sugar in a small saucepan with 45ml (3 tbsp) water. Heat gently, stirring until dissolved, then bring to the boil and cook for 3-4 minutes until slightly syrupy. Remove from the heat and stir in the remaining whisky
    5. Once the cakes are cooked, skewer each one a few times and spoon over the hot whisky syrup. Leave to cool completely in the tins
    6. To decorate, turn the cakes out of the tins and place on a wire rack over a board or plate.  Break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for a few minutes until the mixture is of a thick, coating consistency
    7. Carefully spoon the Chocolate icing over the tops of the cakes allowing it to drip down the sides. Place a walnut half in the centre of each and leave to stand in a cool place for several minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!

    ​​
     TIP
    This recipe makes 6 chunky, deep-filled mini loaf cakes, but if preferred, divide the mixture between 8 mini loaf tins and cook for slightly less time to make smaller cakes.

    For a firm chocolate icing, chill the cakes for 30 minutes before serving, however the chocolate icing will lose its shine if it gets too cold.


    Dr. Oetker Natural Flavours and Extracts have a new and improved recipe which makes them easier to add into your cake and cupcake sponges, icings and chocolate.  From Madagascan Vanilla to Sicilian Lemon, we have searched the globe to find unique provenance for flavourings and extracts that deliver the most delicious taste. For a more intense flavour try our Madagascan Vanilla Extract with Seeds or our specially selected Vanilla Pods. Our new Limited Edition Flavour gives you the chance to try something different in your baking. 

    For creative recipe ideas using the Dr. Oetker home baking range, visit their Recipe Search page, where you can also find helpful hints and tips and browse their collection of recipe books.   

     

    The Dr. Oetker range of Chocolate Bars, Chips and Chunks are perfect for adding a superior Chocolate taste and texture to all your home baking. Dr. Oetker Fine Cooks' Chocolate is perfect for cooking as it melts smoothly and evenly and is ideal for use as an ingredient, covering or decoration. Our Chocolate range also includes delicious Chocolate Chips and Chocolate Chunks, which are designed specifically for baking and retain their shape when baked.

    For creative recipe ideas using the Dr. Oetker Chocolate range, visit their Chocolate Indulgence page, where you can find their most tempting collection of recipes, as well as helpful tips for baking with chocolate.

    5 comments:

    1. I know Monique! I love LOVE Dr Oetker!

      ReplyDelete
    2. Holy cow, that dark chocolate cake looks positively sinful!!

      ReplyDelete
    3. Hi Marie... these recipes sound lovely but what would you replace the egg white powder with here in Canada? I've never seen it here.

      ReplyDelete
    4. Hi Noelle, you would replace the egg white powder with one fresh egg white for each sachet of egg white powder. Hope this helps! xoxo

      ReplyDelete

    Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.