chocolate

All posts tagged chocolate

The Best (Vegan) Chocolate Cake… with Cassis Liqueur

Published March 17, 2015 by The Feminist

vegan chocolate

I know that this is a rather bold statement to make, but trust me on this one: THIS. IS. THE. BEST.

Seriously, if you would serve this chocolate cake to a vigorous, I-would-rather-have-a-large-ecological-footprint-than-ever-eat-anything-vegan Dumbass, he would eat it all up, because you really cannot tell that this cake is entirely dairy-free and vegan.

it is unctuous, moist, scrummy in your tummy, delicious!

Add to that some gorgeous Cassis Liqueur, which I drizzled over the top of the cake and you just know that this cake couldn’t be anything other than sheer perfection.

PS: if you’ve been wondering why Fashion, Food & Flirts has been so absent these past couple of weeks, please rest assured, because everything will explain itself shortly! I’ve been working on a brand new concept/project, which I will share with y’all soon! So bear with, dear readers. Bear with!

Ingredients:

  • 150gr flour
  • 175gr sugar
  • 35gr cocoa powder
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 2 tbsp blueberry jam
  • 200ml water
  • 2 tbsp Cassis liqueur, plus 3 extra to drizzle over the top
  • 50ml vegetable oil

Method:

1. Preheat oven to 170°C. Mix the flour, sugar, cocoa powder, baking soda and salt together.

2. Add the water and oil and mix well. Stir in 2tbsp of jam and liqueur.

3. Pour the batter into a brownie tin and bake in the oven for about 25 minutes.

4. Once it comes out of the oven, drizzle some extra Cassis liqueur over the top and let it soak up all the moisture before removing from the tin.

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Dense, Dark and Devilishly Delicious: This Chocolate & Orange Cake Has It All

Published January 30, 2015 by The Feminist

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Chocolate and orange: it’s a classic combination that works every single time. But be prepared: this wonderful cake takes this traditional match-made-in-heaven even one step further onto the delicious scale, for this is not just a regular chocolate cake flavoured with orange zest or juice. Oh no. This cake is like a giant cake version of chocolate covered candied orange peel, for it boldly not only contains the zest or juice of this citrus fruit, but the whole – yes , the whole! – orange.

If you think putting whole oranges in a cake sounds a bit bonkers, I totally feel ya. It is not something I, an amateur Belgian baker, do on a regular basis either. But nevertheless, I was so terribly intrigued I simply had to try it! After all, the Spanish have been doing it for centuries! And if there is anything the Spanish know how to do – apart from dancing the flamingo and making paella- it is baking orange cakes. (Preferably using Valencian oranges, of course.)

So there I was, in my tiny Belgian kitchen, boiling two oranges (I used the smaller, but very flavoursome Minneola oranges) in a pot for about an hour until they were completely tender and my kitchen smelled like a Spanish beach party. After that heavenly scented hour, I blitzed the oranges in a blender. Whole. Including juice, flesh and skin. This amazing puree is then mixed through the other ingredients, poured in a tin, baked in the oven  … et voila! You will have never tasted such a wonderful chocolate cake in your life! Thanks to the orange puree, the cake is dense, moist and incredibly pudding-like; anything but what you’d expect from a traditional flour-based chocolate & orange cake. Moreover, the orange notes are punchy, but not too overwhelming, and seem to make the chocolate taste even more chocolatey.

What did I say again? Oh yes, the best chocolate and orange cake EVER.

So my dearest readers, you can stop being skeptical. Bake this cake. You won’t regret it.

Ingredients:

  • 50gr butter
  • 25gr cocoa powder
  • 2 Minneola oranges (or you could use 2 smaller regular oranges or clementines)
  • 2 tbsp rum
  • 1 egg
  • 140gr caster sugar
  • 1 tsp baking powder
  • 85gr flour

Method:

  1. Preheat the oven to 180°C and line a loaf tin with baking parchment.
  2. Cook the 2 oranges in boiling water for about 1 hour until they are soft and tender. Drain and let them cool slightly before blitzing into a pulp in your blender.
  3. Once you’ve blended the oranges into a puree, put the puree in a large mixing bowl together with the cocoa powder, rum and sugar.
  4. Stir in the egg, mix well, and finally add the flour.
  5. Pour the batter into the baking tin and bake for 30 minutes in the oven.

Baking With Booze: Chocolate and Cherry Cupcakes with a Built-In Cherry Liqueur Shot Glass!

Published October 19, 2014 by The Feminist

I don’t mean to wallow in self-glorification – but damn! – sometimes I really do have the most ludicrously marvelous baking ideas!

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Because, yesssss, you’ve read it correctly: this is a chocolate and cherry cupcake… with a built-in (!!!) cherry liqueur shot glass.

I’ll give you a couple of seconds to process this incredibly alluring concept…

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Surely, I deserve some kind of statue for this?

Anyway, I think Mary Berry and Paul Hollywood would have been really thrilled with this cupcake, If they had ever been given the chance (nay, the privilege!) to taste it.

Seriously. This is some good sh**

So without further ado, this is the recipe:

Ingredients:

  • 75gr plain flour
  • 1 heaped tsp cocoa powder
  • 1 tsp baking powder
  • 40gr dark chocolate
  • 60gr butter
  • Jar of cherries: 100gr of cherries (drained and chopped up) + 100ml of the syrup
  • 75gr cane sugar
  • Cherry liqueur (I used fancy Portuguese cherry liqueur, but any kind will do)
  • Chocolate shot glasses (can be found in specialized baking shops or you can be brave and attempt to make your own)
  • Chocolate spread (or make chocolate ganache)

Method:

  1. Preheat the oven to 180°C.
  2. Put the butter, dark chocolate and cherry syrup in a pan and let it melt.
  3. Take of the heat and stir in the sugar. Whisk in the egg and finally stir in the chopped up cherries. Add the mixture to the flour, cocoa and baking powder and stir well until everything is incorporated.
  4. Spoon the batter into the cupcake cases and bake in the oven for 20-25 minutes.
  5. Let them cool completely before starting on your built-in shot glasses.
  6. Once the cupcakes are completely cooled, hollow out each center with a sharp knife to create a hole for the chocolate shot glasses to sit in.
  7. Pour a shot of cherry liqueur in the center of the cupcake. This will give the cupcakes a boozy flavour and make them extra moist.
  8. Now put the shot glass in the cupcake.
  9. Frost the cupcakes with chocolate spread or ganache.
  10. Pour a shot of liqueur in the glass. Eat and drink the shot glass first, before starting on your cupcake!
  11. Cheers!

A Belated Tribute To the Brangelina Wedding: Baking With Booze, the Romance Edition

Published September 13, 2014 by The Feminist

This doesn’t need much explaining; the video says it all.

I love romance. I love weddings. I love Angelina Jolie.

Pour all these things together into one overindulgent celebrity event, and you will understand why I went completely crazy over the Brangelina wedding.

Whereas I couldn’t care less about Kimye tying the knot (too many big egos, too much fuzz, too fake,…), I was completely and utterly thrilled when Brad and Angelina secretly said their vows.

In fact, I was so mesmerized by so much love and romance, I decided to use their wedding for this week’s baking with booze episode.

This chocolate and red wine cake with berries and Cassis liqueur is by far the most romantic cake on the planet. It may not look like a true showstopper (there are no decorations, no frosting, no icing, no tiers,…) but what it may lack in romantic appearance, it totally makes up for in flavour.

This cake will make you “drunk in luuuuvvvvv” in every possible way 😉

Chocolate and Red Wine Cake with Berries and Cassis

Ingredients:                                                              

  • 150gr flour
  • 1 tsp baking powder
  • 125gr butter
  • 200gr caster sugar
  • 100gr dark chocolate
  • 300gr mix of frozen berries
  • 150ml red wine
  • 2 tbsp of Cassis liqueur (plus extra for drizzling over the top once baked)
  • 2 eggs

Method:

  1. Put the frozen berries in a large bowl and pour the red wine and Cassis over the top. Let it soak overnight in the fridge until your berries are lovely and boozy.
  2. Preheat the oven to 170°C and line a loose-bottomed cake tin with baking parchment.
  3. Melt the chocolate and butter together on a low heat until everything has melted. Take off the heat and stir in the caster sugar, followed by the boozy berries and all that incredibly yummy fruity red wine liquid. Stir well.
  4. Pour the chocolaty mixture into your bowl with the flour and baking powder and stir well until everything is incorporated.
  5. Crack in two eggs and mix.
  6. Pour the batter in your prepared cake tin and bake in the oven for 30-40 minutes.
  7. Once the cake comes out of the oven, drizzle generously with Cassis liqueur.
  8. Let it cool completely before serving with a huge glass of red wine.

Like Starbucks, Only Better: White Chocolate Mocha Cupcakes

Published June 28, 2014 by The Feminist

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Did you ever hear about “the afternoon slump”? When your head feels like a box filled with bubble wrap, your energy level is below zero and when you wish your desk could turn into a mattress and pillow?

Sounds familiar, doesn’t it? Well, when I am in need of a pick-me-up, I always go to Starbucks for some coffee. One of my favourite beverages from Starbucks is the white chocolate mocha. Strong espresso, comforting white chocolate sauce and soothing steamed milk… could there possibly be anything better than that?

Yes.

Espresso, white chocolate and milk all mixed into one cupcake.

One cupcake!

This cupcake is a true teatime delight and will give you just that caffeine boost you were looking for! So forget about Starbucks! This time you will get your afternoon treat from your own kitchen!

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Ingredients (makes 6 regular or 4 large cupcakes):

  • 2 tbsp coffee granules
  • 100gr white chocolate
  • 75gr Greek yoghurt
  • 50gr soft light brown sugar
  • 150gr plain flour
  • 1 tsp baking powder
  • 90ml semi-skimmed milk
  • 1 egg
  • 1 tbsp vegetable oil
  • ¼ tsp ground cinnamon

Method:

  1. Preheat the oven to 200°C. Line a cupcake tin with cupcake cases.
  2. Mix the sugar and coffee granules together to create a less lumpy mixture. Toss the flour, cinnamon, baking powder into the bowl with the coffee-sugar mixture and mix well until everything is incorporated.
  3. Beat the egg with the milk, yoghurt and vegetable oil together in a jug. Pour into the dry ingredients and mix. Chop up 40gr of white chocolate and stir it in the batter.
  4. Pour the cupcake mix into the cases and bake for 15 to 20 minutes.
  5. Leave to cool completely. Once cooled, melt the remaining white chocolate in the microwave and drizzle over the cupcakes.

 

5 Reasons Why You Need To Bake This Chocolate-Rum-Coconut Cake

Published May 27, 2014 by The Feminist

coco

1)     You’re awesome. You deserve a treat.

2)      Eating cake is cheaper than therapy.

3)      It’s somebody’s birthday somewhere.

4)      Time flies when you’re having rum.

5)      Chocolate comes from cocoa, which is a tree… That makes it a plant… So this cake is actually a salad.

 

Chocolate. Rum. Coconut. Cake.

Honestly, these four words should already be enough to make you want to bake this delicious example of decadence. Chocolate and coconut is by far the best dessert combination on the entire planet (Can I get an Amen?) but to make things even more jaw-dropping, finger-licking, knee-wobbling extravagant I added a generous splash – well, an entire glass – of rum (Mr. Sparrow would be so proud)

The result was a super moist sponge that oozed chocolaty richness, coconutty decadence and boozy lusciousness.

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However, this drool-worthy description is not yet finished, because I even added a chopped chocolate-covered coconut bar to the batter, which created a lovely polka dot effect in the cake.

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I used the special edition Côte D’Or Coco, which has a very intense coconut flavour, but if you can’t find this one, just use a good ol’ Bounty candy bar 😉

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What are you waiting for?

Get baking!

Ingredients:       

  • 40gr cocoa powder
  • 1 egg
  • 1 dl rum
  • 1 dl coconut milk
  • 1 tsp bicarbonate of soda
  • ¼ tsp baking powder
  • 200gr caster sugar
  • 125gr butter
  • 140gr plain flour
  • 100gr chocolate-covered coconut bar (Cöte D’Or or Bounty)
  • To decorate: dark chocolate spread, desiccated coconut

Method:

1)      Preheat the oven to 170°C and line a round baking tin with baking parchment.

2)      Pour the rum in a small saucepan together with the butter and gently heat until  it has melted. Remove the pan from the heat and stir in the sugar and cocoa powder. Let it cool slightly.

3)      Mix the egg in a jug together with the coconut milk and then add this to the mixture in the pan.

4)      Sift together the remaining sponge ingredients into a large bowl. Pour in the contents of the pan and mix on low speed.

5)      Chop the candy bar in fine chunks and stir into the batter.

6)      Pour the batter into the tin and put in the oven for 20-25 minutes.

7)      Set aside to cool and remove from the tin onto a wire rack.

8)      Spread the chocolate spread generously on top of the cake and sprinkle on some desiccated coconut.

 

Lighter days: The Chocolate Avocado Mousse Project

Published April 10, 2014 by The Feminist

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It is no secret that I love baking and that I adore eating decadent desserts. My afternoon treats often involve loads of chocolate and heaped hills of sugar, which –as we all know- are not really that good for your health. (Bummer!)

Although the naughty cakes and pies on my blog may make you think otherwise, I truly believe that healthy eating is the way to go. Not only will it keep me from exploding out of my jeans (‘cuz I can still rock a crop top, high five!), it also helps keeping my mind –not just my body- in shape (Mens sana in corpore sano, and all that.)

Now, before you start complaining “but naughty treats are just so damn good!”, remember that the lighter version can be naughty too. All you need is a good dollop of sassiness and a large spoon of adventurous spirit!

Die-hard readers will probably remember the delicious and healthy muffins I baked a couple of weeks ago, or the most brilliant brownies on the planet I baked a couple of months back. These were both daring and bold bakes, but also very delicious and healthy!

The only problem with lighter baking so far is that many people frown upon the array of strange looking and sounding ingredients (I can’t blame them, they often do sound terribly frightening!). That is why I prefer to stick to ingredients that are widely available in supermarkets, which makes the recipes both easier and less expensive.

Last week, I was craving chocolate mousse. (Fun fact: I normally never crave chocolate mousse, because I find it dreadfully boring, but for some reason I really needed some smooth, comforting chocolaty goodness.) There was only one problem: I didn’t have any in the fridge. And I didn’t want to go to shop to go and buy the ingredients, because I wanted it now and not a couple of hours later. (Or maybe I was just too lazy?) What I did have lying around in my fridge was an avocado… and so my experimental journey of trying to make a chocolate avocado mousse began!

Chocolate avocado mousse is a big thing on many vegan/ healthy diet blogs. I always thought the idea was fascinating, but never attempted making one, because –like I said- I usually don’t eat chocolate mousse. However, I was now on a mission: I really wanted to obtain the lightest chocolate mousse possible but one that was still bursting with flavour.

The fruits of my labour resulted in this heavenly glass of chocolate avocado mousse. It was good, dear readers. Really good. Could you tell that it wasn’t made with eggs and double cream? Maybe. But was it still damn tasty and oh so comforting? Hell yeah!

Please don’t let the avocado freak you out! It adds creaminess without the actual cream. What more could you possibly desire? 😉

Ingredients (makes 2 glasses)

  • 1 avocado
  • 4 tbsp soy milk
  • 1 tbsp  cocoa powder
  • 1 tbsp dark chocolate chips
  • 2 -3 tbsp honey (depending on how sweet you want it)
  • Handful of fresh raspberries

Method:

  1. Put the avocado, soy milk, cocoa and honey in a blender and mix until you get a mousse texture. Melt the chocolate chips and stir the melted chocolate in the avocado mousse.
  2. Spoon the mixture in the glasses and decorate with raspberries (optional)
  3. If you want you can add other types of fruit (like mango) or sprinkle some extra chocolate biscuits on top (this, of course, will make it less light 😉 )