Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Rhubarb Friands with White Chocolate – We Should Cocoa #68

Rhubarb friands

Back along, nearly three years ago to be exact, I hosted a six course chocolate themed dinner party for friends. These rhubarb friands with white chocolate (that’s with an a not an e) accompanied the rhubarb, rose and white chocolate ice-cream that made up the last course but one. With rhubarb already in season, this seems like a good time to finally publish the recipe.

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Chocolate Coconut Cannellini Cake for Mother’s Day

Cannellini Cake

Happy Mother’s Day to everyone. I’ll be heading off to visit my mother shortly. I was going to take her out to lunch, but turns out she hadn’t realised the significance of the day and has invited friends over. So I decided to make her an ultra healthy, dairy-free, grain-free and refined sugar-free vegan cake instead. Why? Because I felt like it and thought it would make a nice change. So this chocolate coconut cannellini cake is what she’s getting.

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Coconut Bliss Balls with Medjool Dates & Raw Cacao

Coconut Bliss Balls

These sumptuous raw chocolate truffles do not have the name bliss balls for nothing. Try one of these and you’ll wonder why you’ve ever bothered with conventional truffles. Well maybe I exaggerate a little, but only just.

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Banana Pancakes with Ricotta and Chocolate Sauce – We Should Cocoa #63

Banana Pancakes

When I set banana as this month’s ingredient for We Should Cocoa, I didn’t have anything particular in mind, but with the run of wet weather we’ve been experiencing down in Cornwall over the last few days, I needed comfort and cheer. It had to be pancakes. Not just any old pancakes, but something a little luxurious which was also healthy, delicious and above all comforting, Banana pancakes it was then – with added ricotta.

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Courgette and Chickpea Pancakes with Mango and Cucumber Chutney

Courgette Chickpea Pancake

The courgettes, otherwise known as zucchini, continue to flourish in the way only courgettes know how to. Having enjoyed the spiced courgette fritters I made recently and with plenty more courgettes developing, I couldn’t resist this chickpea pancake version when I spotted it in the February 2005 issue of Delicious.

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Kick-Back Black Forest Gateau

Black Forest Gateau

5 Star, Gluten Free, Layer cakes | 10th August 2015 | By

Why, I’m now wondering, have I never made Black Forest gateau before? It’s a fabulous bake; not only is it very tasty but it’s also relatively simple to make.

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Dairy and Gluten Free Lemon and Almond Coconut Cakes

Lemon Almond Coconut Cakes

Fellow Cornish food blogger, Janie over at The Hedge Combers is off on an epic road trip across Wales in a quest to find the best food and drink on offer – it’s a hard life! In her absence she invited a few blogger friends to guest post for her. I am delighted to be showing off some rather cute and most delicious mini lemon and almond coconut cakes over on her blog. They are easy to make, gluten free and dairy free, so ideal party fare when you’re a bit unsure what dietary requirements your guests might have. Do go take a look and have a nosey around her blog whilst your at it, you’re sure to find something interesting.

Claudia Roden’s Gateau au Chocolat – Random Recipes #45

Free From, Gluten Free | 23rd November 2014 | By

November can be a bit of a miserable month, so thank goodness for Random Recipes which lights the darkness on the downhill run to Christmas. Dom tasked us this month with rifling through our magazine cuttings and other such clippings to pick a random recipe. I was hoping to strike lucky with something suitable that I could make as a thank you to our fabulous next door neighbours. Not only do they take most of our parcels when we’re away, but they helped us out in a real crisis last Saturday; part of our bedroom window fell away, ripping off some tiles in the process – not great at the best of times, but especially not in all the wind and rain we’ve been experiencing this month, with a lot worse to come.

So I gathered together my various ‘chocolate’ clippings and asked CT to close his eyes, have a root around in them and pull one out. I couldn’t have wished for a better recipe, it was Claudia Roden’s Gateau au Chocolate torn out of an old issue of the Food Magazine.

Coincidentally, Chocolate Log Blog has been shortlisted for the Food Reader Awards from this very same magazine and I would of course love to have your votes. It’s a very quick process, you do need to leave an e-mail address, but you don’t have to sign up for anything.

This is a rich flourless chocolate cake, so perfect for anyone on a gluten free diet. It is also simple to make and quite delicious. Although I have made similar cakes to this in the past, I put a little of the batter into a muffin mould so I could try it – quality testing is sooooo important. I decided to use my chocolate cake mould for this and to top it with a chocolate sauce, the idea being for it to run down the gaps and look shiny and decadent. Things didn’t quite go according to plan and I have to confess this is not a looker. However, our neighbours were very happy with it and the empty plate came back in less than an hour along with a beaming smile and a report that it was very good and had been polished off rapidly.

This is how I made:

Claudia Roden’s Gateau au Chocolat with my Chocolate Sauce

  • Melted 125g 70% dark chocolate in a pan over gentle heat along with 50g unsalted butter and left to cool a little.
  • Separated 3 duck eggs.
  • Whisked the yolks with 35g cardamom sugar (golden caster sugar) until the mixture was thick and pale.
  • Folded in the chocolate butter mixture along with 50g ground almonds
  • Whisked the egg whites in a clean bowl until stiff, then folded into the cake batter.
  • Scraped into my silicone chocolate mould (an 18cm or 20cm pan would probably be about right) and baked at 180℃ for 20 minutes when the cake was well risen and a skewer inserted into the middle came out clean.
  • Allowed to cool in the mould for a few minutes, then turned out onto a wire rack to cool completely.
  • Melted 50g of 70% dark chocolate in a pan with 75ml water and 1 scant tbsp golden syrup.
  • Brought to a simmer and let bubble for a couple of minutes.
  • Removed from the heat and added a small knob of butter.
  • Allowed to cool a little, then poured over the cake. Annoyingly I had allowed my chocolate to bubble away for a little too long, so the mixture was a bit too thick to pour well.
I am sending this off to Random Recipes over at Belleau Kitchen.

Chocolate Week: Day Seven

Cocoa Runners Bean to Bar Chocolate

Well, it’s been a busy seven days in the chocolate world and Chocolate Week has culminated in the prestigious Chocolate Show in London this weekend. For me, the grand culmination is a Cocoa Runners box of bean to bar chocolates from around the world. I’m very excited.

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Chocolate Week: Day Six

 

All this blustery and quite frankly miserable weather we’ve been experiencing down here in the last few days means that warming comfort food is required. What could be more comforting than wrapping your hands around a mug of steaming hot chocolate in cheery defiance of the weather gods?

Luckily I have both hot chocolate and some rather fine goat’s milk in plentiful supply.

The goats at St Helen’s Farm in East Yorkshire have been producing fresh milk for the last 27 years. Many people who find themselves unable to drink cow’s milk, are able to tolerate the goat version. Do watch out for future goaty posts where I will be trying out other products from the farm. I’m not normally a fan of skimmed milk, or even semi-skimmed milk, but I did like both of these in goat form and they do work remarkably well with chocolate. There is a slight goaty tang, but it’s not too strong and adds another dimension to the drink which I could become quite addicted to.

Chocolate Week has brought me many delights and one of these was a chocolate bar from Barry Callebaut with my name iced on the top. This put a big smile on my face. It wasn’t long, however, before the bar disappeared. Half of it went into a pan of skimmed goat’s milk to make the hot chocolate you can see above and the other half was shared with CT a little later.

Hans Sloane Drinking Chocolate

Back in May, I reviewed Hans Sloane Natural Honey and Rich Dark drinking chocolates and was favourably impressed. I was hoping to try their award winning Madagascar and Ecuador single origin varieties, so I was delighted when a fragrant parcel arrived in the post. CT and I girded our loins and got down to the difficult business of doing a compare and contrast exercise. It was difficult to see much difference in the appearance of these two chocolates but when it came to smell and taste the resemblance disappeared. Thick and rich as these drinking chocolates are, I decided to taste test them with water once again. The shiny chocolate beads melt beautifully this way and the flavours are not masked by dairy.  I found, with absolutely no surprise whatsoever, that we liked both of them. We did, however, both have the same preference.

Madagascar 67% – a rich and fruity aroma wafts up from the packet on opening. It has a strong fruity taste with aromatic cardamom notes. It’s also a little bitter and leaves a slightly drying sensation behind in the mouth.

Ecuador 70% – the fragrance is more of tobacco in this case. It has woody notes with liquorice tones that make it quite robust. It is less sweet, richer and drier than the Madagascar which makes it our favourite.

There is currently a 20% discount on the Ecuador, so now is a good time to try it. You’ll find this on the Hans Sloane website.

Mortimer Chocolate Powder

Some of you may be aware that I’m a big fan of Mortimer’s chocolate powders. They are fabulous used in bakes where chocolate is called for, as no melting is required; the chocolate is ground down to a powder so can go straight into the mix – less fuss and less washing up. The powders also make excellent hot chocolates. Not only do they taste good, but the chocolate melts quickly and easily. The dark chocolates are both 70%, but come from two different continents: one from Ecuador and one from West Africa. I have reviewed these in a previous post, so I won’t repeat my findings here. The fruity West African, however, worked particularly well in these rich chocolate scones.

The white couverture powder is equally impressive and contains 40% cocoa solids, which is much higher than many brands. Flavoured with natural vanilla, it is free from both gluten and soya. I’ve used it in various recipes, but you can find specific mention in my red gooseberry cakes and burnt butter cupcakes. I have to confess that I’ve not tried this as a hot chocolate, but for those with a sweet tooth, I expect it would make a very nice drink indeed.

 

Come back tomorrow for more ChocolateWeek tasters and don’t miss out on those posted earlier this week:

Chocolate Week: Day One
Chocolate Week: Day Two
Chocolate Week: Day Three
Chocolate Week: Day Four
Chocolate Week: Day Five

 

Thanks go to Hans Sloane, Mortimer Chocolate Company, St Helen’s Farm and Barry Callebaut for the various samples. I was not required to write positive reviews and as always, all opinions are my own.