Chocolate fudge cake

Chocolate fudge cake

Chocolate fudge cake
This fantastically fudgey chocolate cake is rich, moist and treacly with a glossy ganache finish.

Ingredients

For the cake
For the chocolate buttercream icing
For the chocolate ganache

Preparation method

  1. Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
    Technique: Greasing and lining cake tins
  2. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
  3. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
  4. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
  5. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
  6. Remove the cakes from the oven and set aside to cool completely.
  7. Meanwhile, for the chocolate buttercream icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
    Technique: Melting chocolate
  8. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
  9. For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
  10. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
  11. Spread the chocolate buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.
  12. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.

Carrot Cake with Cardamom

 

Carrot Cake with Cardamom

 



Author Notes: I have been cooking with cardamom a lot lately. Everything from cakes to soup! Enjoy this scrumptious cake! - hollyshaner
Food52 Review: WHO: Hollyshaner is from Florida and a food blogger at cinnamonslices.blogspot.com.
WHAT: A carrot cake with a ton of character.
HOW: Mix up your cake (…more) - The Editors
Serves 8-10
Cake
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 4 cups carrots, shredded
  • 2 cups flour
  • 1 cup self-rising flour
  • 2 teaspoons baking powder
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 orange, zest of
  • 3/4 cup vegetable oil
  • 3/4 cup yogurt, plain
  1. In the bowl of mixer, with paddle attachment, beat sugar and eggs until light yellow. Add vanilla.
  2. In a large bowl, combine flours, baking powder, salt, cardamom, and cinnamon. Add carrots and orange zest and toss to coat.
  3. Add flour mixture, alternately with yogurt and oil, to egg mixture. Stir only until just combined.
  4. Preheat oven to 325. Grease and flour two 9" cake pans. Pour batter evenly into pans. Bake until golden, about 50-60 minutes. Allow to cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
  • 1/2 cup butter
  • 16 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • pinches salt(optional)
Cream butter and cream cheese. Add powdered sugar. Beat well. Add vanilla

Pumpkin Chiffon Cake



Author Notes: Pumpkin normally appears in rich pies or hearty cakes. But here, with rice flour and a hint of spice, it produces a moist, fluffy cake with subtle flav (…more) - Alice Medrich
Serves 10 to 12
Ingredients
  • 1 cup (200 grams) sugar
  • 5 large egg yolks, at room temperature
  • 1/2 cup neutral vegetable oil (such rice bran, corn, or safflower)
  • 1 1/4 cups (285 grams) pumpkin purée
  • 1 1/4 cups (200 grams) white rice flour or 1 2/3 cup (200 grams) Thai rice flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1/2 teaspoon ground cloves
  • 8 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • Spiced sugar: 2 tablespoon sugar mixed with 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground ginger
Equipment
  • Stand mixer with whisk attachment
  • 10-inch (10- to 12-cup) tube pan, with removable bottom, ungreased
  1. Set aside 1/4 cup (50 grams) of the sugar for later (to stiffen the egg whites).
  2. Add the remaining sugar to a large mixing bowl with the egg yolks, oil, pumpkin, rice flour, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Whisk to blend thoroughly.
  3. Position a rack in the lower third of the oven and preheat the oven to 325° F.
  4. Combine the egg whites and cream of tartar in the bowl of the stand mixer and beat with the whisk on medium-high speed until the mixture is creamy white and holds a soft shape. Slowly sprinkle in the reserved sugar, beating at high speed until the egg whites are stiff but not dry. Scrape half of the egg whites onto the batter and fold until partially blended. Add the remaining egg whites and fold just until the batter looks blended. Scrape the batter into the pan and spread it evenly.
  5. Bake for 45 to 50 minutes, until the top of the cake is golden brown and a toothpick inserted into the center comes dry, with only a few tiny crumbs clinging to it.
  6. Set the pan on a rack to cool.
  7. To unmold, slide a thin knife or skewer around the tube and the sides of the pan to detach them from the cake. Lift the tube and remove the cake from the pan. Slide a thin spatula under the cake all around, pressing against the bottom of the pan to avoid tearing the cake. Sprinkle the top and sides (tilting the cake) with the spicy sugar. Lift the cake off the bottom of the pan using two spatulas (one on either side of the tube) and transfer it to a serving platter. The cake keeps, wrapped airtight, at room temperature for at least 3 days, or in the freezer for up to 3 months; bring to room temperature before serving.
  8. Slice with a serrated knife

link

http://www.bbc.co.uk/food/programmes/b014hnwm
http://www.bbc.co.uk/food/programmes/b013pqnm

Herb and walnut rolls

These herby rolls are brilliant with cheese. You could add a little mustard powder to give them extra bite.

Ingredients


For the glaze

Preparation method

  1. Mix the flours with the salt in a large bowl then add the herbs and the yeast and make a well in the centre. Mix together the water, sugar and oil, pour into the flour then mix until ingredients come together to form a dough – you may need to add a little more water.
  2. Turn the dough onto a floured board, knead for 10 minutes then place in an oiled bowl, cover and leave in a warm place until doubled in size.
  3. Preheat the oven to 200C/400F/Gas 6. Knead the walnuts into the dough. Divide the dough onto eight portions, shape into rolls and place onto a greased baking sheet.
  4. For the glaze, blanch the herbs in boiling water for a few seconds then refresh in iced water. Mix together the egg and water. Brush the rolls with the egg mixture, arrange the herbs on top and brush with the glaze again. Bake in the oven for 12 – 15 minutes or until the bottoms of the rolls sound hollow when tapped.

Chocolate and chilli buns

Chocolate and chilli make a surprisingly good match in these quirky buns. Try spreading them with unsalted butter.

Ingredients

For the roux
  • 2 tbsp strong white bread flour
  • 150ml/5fl oz water
For the dough
For the glaze
  • 1 free-range egg, beaten
  • 1 tbsp water
  • 2 large fresh red chillies, seeds removed and sliced

Preparation method

  1. To make the roux, mix the flour and water in a small saucepan. Cook over a low to medium heat until it starts to thicken, then continue to cook for one more minute, then remove from the heat. Cover the paste with cling film and leave until it has cooled to room temperature.
  2. To make the dough, sift the dry ingredients into a large bowl. Stir in the yeast then add the beaten eggs, softened butter, chopped chilli and the roux mixture. Gradually add enough lukewarm water to form a soft dough then turn it out onto a floured board and knead for 10 minutes.
  3. Form the dough into a ball, place it in an oiled bowl and cover with cling film. Set it aside to rise in a warm place until it has doubled in size.
  4. Turn the dough onto a floured board, knock it back then knead in the chocolate chips and divide into 12 portions. Form the dough into balls, place on a greased baking sheet and set aside to rise for 20 minutes.
  5. Preheat the oven to 190C/375F/Gas 5. To glaze the buns, mix the egg with the water, brush onto the buns and scatter over the sliced chillies. Bake in the oven for about 12 minutes.

Required techniques

Chocolate marble cake with chocolate truffles

Chocolate marble cake with chocolate truffles

This chocolate cake is a chocaholic’s dream! It’s perfect for birthdays or celebrations.
Equipment and preparation: For this recipe you’ll need a 20cm/8in round cake tin and board and a 15cm/6in round cake tin and board. You will also need four dowelling rods (available from specialist cake shops).

Ingredients

For the truffles
For the marble cake
For the buttercream
For the chocolate ganache

Preparation method

  1. For the truffles, melt 115g/4oz of the plain chocolate and 115g/4oz of the white chocolate in separate bowls.
  2. Meanwhile, heat the cream until just boiling. Divide the cream between the plain chocolate and white chocolate and whisk each mixture until thick and glossy.
  3. Leave to chill in the fridge for 2-3 hours.
  4. To make the truffles, melt the remaining plain chocolate and white chocolate in separate bowls. Line a baking tray with greaseproof paper.
  5. Scoop out two teaspoons of the white chocolate truffle mixture, roll into a ball, carefully dip into the melted plain chocolate and set aside on the baking tray. Repeat with the remaining white chocolate truffle mixture.
  6. Repeat Step 5 with the plain chocolate truffle mixture and dip the truffles into the melted white chocolate.
  7. Meanwhile, for the marble cake, preheat the oven to 180C/350F/Gas 4. Grease and flour two 15cm/6in sandwich tins and two 20cm/8in tins.
  8. Beat the butter, sugar and eggs together in a large bowl until well combined. Fold in the flour.
  9. Divide the mixture between the four tins, then pour a little melted chocolate into each tin. Swirl the cake mixture with a skewer to create a marbled effect.
  10. Bake the 15cm/6in cakes for 30-40 minutes and the 20cm/8in cakes for 40-50 minutes, or until a skewer inserted into the middle of each cake comes out clean. Remove the cakes from the oven and set aside to cool completely.
  11. Meanwhile, for the buttercream, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the melted chocolate and milk. Set aside.
  12. For the chocolate ganache, whisk 175ml/6fl oz of the whipping cream into the melted plain chocolate until smooth and glossy.
  13. Whisk the remaining whipping cream into the white chocolate until smooth and glossy.
  14. To assemble the cakes, cut each 15cm/6in cake in half horizontally and fill with buttercream to make a four layer cake. Spread a little buttercream onto the 15cm/6in cake board and place the cakes onto them.
  15. Repeat Step 14 with the 20cm/8in cake.
  16. Ice the 15cm/6in cake with the plain chocolate ganache and the 20cm/8in cake with the white chocolate ganache. Chill in the fridge for 1-2 hours, or until the ganache has hardened.
  17. To stack the cakes, hold a dowelling rod at the side of the 20cm/8in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake and top with the 15cm/6in cake.
  18. Decorate with the chocolate truffles and chocolate shavings.

Required techniques

Chocolate orange cupcakes

Chocolate orange cupcakes

Chocolate orange cupcakes
Chocolate and orange are the ultimate pairing in this delicious cupcake recipe.

Ingredients

For the cupcakes
For the white chocolate and orange buttercream

Preparation method

  1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
  2. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
  3. Whisk the melted chocolate, egg and milk together in a jug.
  4. Stir the chocolate mixture into the flour mixture until just combined.
  5. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
  6. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
  7. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
  8. Decorate the cupcakes with the buttercream
    Technique: How to ice cupcakes
  9. Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.

Cherry Bakewell cupcakes

Cherry Bakewell cupcakes

Cherry Bakewell cupcakes
If you like Bakewell tarts, you’ll love these cute cupcakes.

Ingredients

For the cupcakes
For the icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
  2. For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined.
  3. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
  4. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth.
  5. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam.
  6. Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry.

Pâte sucrée (sweet shortcrust pastry) - testo za pito

Pâte sucrée (sweet shortcrust pastry)

Pâte sucrée (sweet shortcrust pastry)
This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies.

Ingredients

Preparation method

  1. Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
  2. Mix in the flour until the mixture comes together as a ball of dough.
  3. Tip the pastry out onto a floured work surface and knead briefly until smooth.
  4. Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.

Peach and blueberry streusel cake

Peach and blueberry streusel cake

Bursting with peaches and blueberries, this summery tray bake would be a tasty addition to a picnic basket.

Ingredients

For the crumble topping
For the cake
For the jam

Preparation method

  1. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside.
  2. For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter
  3. Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined.
  4. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture.
  5. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices.
  6. Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes.
  7. Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat.
  8. Spread the jam over the cake and sprinkle over the remaining crumble topping.
  9. Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown.

Chocolate and ginger tarts

Chocolate and ginger tarts
The chocolate tarts make a quick and easy dessert. Make it even easier by using ready-made tart cases.

Ingredients

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess.
  3. Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool.
  4. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick.
  5. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish.
  6. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger.

Chocolate, hazelnut and banana bread and butter pudding

Chocolate, hazelnut and banana bread and butter pudding

A classic bread and butter pudding is given a chocolatey twist. It’s still really easy to make and even better when made a day or two in advance.

Ingredients

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease a large baking dish with butter.
  2. Bake the reserved brioche crusts in the oven until golden-brown. Remove the crusts from the oven and crumble into breadcrumbs. Mix the breadcrumbs and chopped nuts together in a bowl. Set aside.
  3. Use 50g/2oz of the chocolate and hazelnut spread to spread the reserved brioche cubes and place them into the baking dish.
  4. Add the banana slices and chocolate and mix until well combined.
  5. Heat the remaining chocolate and hazelnut spread, milk and cream in a saucepan, stirring continuously until well combined.
  6. Meanwhile, whisk the eggs and sugar together in a large bowl. Whisk in the cream mixture until well combined.
  7. Pour the chocolate custard over the bread mixture and set aside for 30 minutes, pressing the bread into the custard occasionally.
  8. Bake the pudding in the oven for 10 minutes, then sprinkle over the breadcrumb mixture and bake for a further 25 minutes, or until golden-brown and the custard has just set.
  9. Remove the pudding from the oven and set aside to stand for at least 10 minutes.

Macaroons

Macaroons
There’s nothing scary about macaroons and they’re perfect as edible presents. This easy-to-follow recipe shows you how to make them.

Ingredients


For the chocolate filling

Preparation method

  1. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
  2. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
  3. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
  4. Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
  5. Meanwhile, preheat the oven to 160C/315F/Gas 2½.
  6. Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
  7. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
  8. Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

Mango and passion fruit meringues

Whip up these pretty individual meringues with any seasonal fruit for an easy dessert that serves lots of people.

Ingredients

For the meringues
For the filling
  • 1 x 425g/15oz tin sliced mango, drained (juice discarded)
  • 1 lime, finely grated zest only
  • 2 passion fruit, pulp scooped out

Preparation method

  1. Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper.
  2. Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, whisking well after each addition, until the mixture is smooth and glossy.
  3. Carefully fold in one-third of the icing sugar, then repeat with the remaining two-thirds.
  4. Spoon the meringue mixture into a piping bag and pipe 18 small dollops of meringue onto the lined baking tray. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in), then bake in the oven for 1½ -1¾ hours, or until cooked through.
  5. Meanwhile, for the filling, blend the mango slices and lime zest to a purée in a food processor. Stir in the pulp of one of the passion fruit.
  6. To serve, spoon a little mango and passion fruit purée into the hollow of each meringue and drizzle over the remaining passion fruit pulp.

Shortcake biscuits with salted peanut caramel filling

Shortcake biscuits with salted peanut caramel filling

Shortcake biscuits with salted peanut caramel filling
Wickedly sweet and just a little bit salty, these biscuits are deliciously moreish.

Ingredients

For the caramel peanuts
  • 50g/2oz caster sugar
  • 1 tbsp water
  • 2 tbsp salted peanut halves
For the biscuits
For the salted peanut caramel filling

Preparation method

  1. For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray.
  2. Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside.
  3. Meanwhile, for the biscuits, preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment.
  4. Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes.
  5. Roll the biscuit dough out onto a lightly floured surface and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes.
  6. Bake the biscuits in the oven for 12-15 minutes, or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes, then transfer to wire rack to cool completely.
  7. Remove the pan from the heat and stir in the sea salt and chopped, salted peanuts. Set aside to cool (make sure the filling mixture doesn’t harden completely).
  8. Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit.
  9. Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts.
  10. Set aside until the chocolate has set, then serve

Chocolate brownie meringue cake with raspberry cream

Chocolate brownie meringue cake with raspberry cream

Chocolate brownie meringue cake with raspberry cream
This heavenly dessert – gooey brownie and squidgy meringue sandwiched with whipped cream and raspberries – is perfect for any celebration.

Ingredients

For the brownie base
For the meringue topping
For the filling
To serve

Preparation method

  1. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins
  2. For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside.
  3. Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined.
  4. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate.
  5. Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3.
  6. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon.
  7. Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin.
  8. Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack.
  9. For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries.
  10. To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios.

Lil’s Favorite One Bite Banana Cookies

Lil’s Favorite One Bite Banana Cookies



Makes about 3 1/2 dozen
·    6 tablespoons unsalted butter, softened to room temperature
·    1/4 cup light brown sugar, packed
·    1/4 cup granulated sugar
·    1/4 cup mashed ripe banana (from one small or ½ of a larger banana), in a bowl
·    1/2 teaspoon baking soda
·    1/2 teaspoon vanilla
·    1 cup all purpose flour
·    1 teaspoon curry powder
·    Pinch of salt
·    3 tablespoons unsweetened shredded coconut
·    Fleur de sel for sprinkling

1.    Preheat oven to 300° F.
2.    Cream the butter and sugars together until light and fluffy.
3.    Add 1/2 teaspoon baking soda to mashed banana. Set aside for a minute.
4.    In a bowl, stir together flour, curry powder and salt.
5.    Mix banana mixture into butter mixture. Add vanilla, mixing to evenly combine.
6.    Add half of dry mixture to wet ingredients and mix for 10 seconds. Add remaining dry ingredients and mix until just combined, using a spatula to scrape down the sides. Fold in unsweetened coconut.
7.    Drop by the teaspoonful on two parchment lined baking sheets, leaving about an inch between each. Bake, one sheet at a time, until golden brown, about 14 to 16 minutes, rotating the pan once halfway through. Sprinkle hot cookies with fleur de sel if desired. Transfer to wire racks to cool. Best enjoyed warm.
8.    Note: If cookies soften in storage, reheat on a pan in a 300° F oven for 5 minutes.
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