Culinary Adventures

Jessica’s Recipes

Category: ‘Desserts’

Gooey Chocolate Orange Cake

May 3rd, 2009 by

This really is a delicious rich choocolate cake. You can make it without the orange and Grand Marnier if you prefer. The cranberry compote is also optional, but works really well with the orange flavour of the cake.

Read this post »

Paludeh

April 15th, 2009 by

This is a Persian recipe for a type of Granita. With its delicate rose flavour it is very refreshing, and ideal for a hot summers day.

Read this post »

Banoffee Pie

March 22nd, 2009 by

Ingredients:
400 Grams(s) (tin) Condensed Milk
3 Large Banana(s)
1 Package(s) Chocolate Hob Nobs
1/2 pint Double Cream
2 tbsp Melted Butter

Directions:
Crush the biscuits (Hob Nobs) in a freezer bag until reduced to crumbs. Mix with the melted butter and use to line a flan dish. Leave in the fridge to cool and harden.

Boil the tin of condensed milk in a pan of water for 2 hours. This should form a pale golden toffee. once ready, pour toffee over the base you made earlier.

Slice the bananas and place over the toffee. Top with whipped cream (double for a really rich desert, whipping for slightly lighter).

Dust with grated chocolate.

Keep covered and refrigerated until needed.

Almond Apple Cake

March 22nd, 2009 by

Ingredients:
5 oz Butter
2 Large Egg(s)
8 oz Caster Sugar
1 tsp Almond Essence
1 tsp Baking Powder
8 oz Self Raising Flour
12 oz Cooking Apples
1 oz Flaked Almonds
1 Sprinkling of Demerara Sugar

Directions:
Preheat oven to 160 C. Grease an 8 inch loose bottomed tin and line with grease-proof paper.

Place all the ingredients except the apples, flaked almonds and demerara in a large bowl and mix to combine.

Pour half the mixture into the prepared tin and level by tilting the tin. Arrange the layer of apples over this and dot the remaining mixture on top. Sprinkle with the flaked almonds and demerara.

Bake for 1.5 hours until the cake has risen and is firm to the touch at the centre. Remove from the oven and cool in the tin for 5 minutes before turning out onto wire rack.

Delicious eaten hot or cold.

Gateau Ganache

March 22nd, 2009 by

Meringue
4 Egg whites
4 1/2 ozs browned ground hazelnuts
9 ozs caster sugar
Vanilla essence
1/2 tsp vinegar

Prepare two 8 inch sandwich tins by rubbing sides with oil, dusting with flour and lining the bottom with a disc of Bakewell paper. Set oven at 375F /190C. Whisk egg whites until stiff, then gradually beat in caster sugar. Beat until very stiff, adding vanilla and vinegar. Lastly fold in prepared nuts. Fill into prepared tins and bake for 30 – 40 minutes.

Ganache Cream and Sauce
1/4 pt cream
6ozs bitter chocolate
4ozs granulated sugar
1/2 pt water

Break up the chocolate and put in pan with a little of the water. Melt slowly before tipping on the rest of the water and adding sugar. Dissolve sugar and allow sauce to simmer for 10 – 15 minutes. Pour off and allow to cool.
Whip the cream and fold in 2 – 3 tbs of chocolate sauce. Spread one round of meringue; cover with the other . Put a light weight on top. Cover and refrigerate overnight.
Before serving, decorate with rosettes of whipped cream.
Serve with chocolate sauce.

Chocolate Fridge Cake

March 22nd, 2009 by

8ozs milk chocolate
8ozs butter
2 eggs
1ozs caster sugar
8ozs Nice biscuits

500ml Whipping Cream

Melt the chocolate and butter, together with the caster sugar.
Beat the eggs and mix into the hot mixture.
Break up the biscuits and mix in.

Allow to cool, then pack into 2 large baked bean tins lined with clingfilm.
Leave overnight, cover in whipped cream and serve.

Belgian Biscuit Cake

March 22nd, 2009 by

1 1/2 packets of boudoir biscuits
2 eggs
6ozs bitter chocolate
3ozs butter
3ozs caster sugar
Sherry (or your choice of alternative)
Cream
Toasted flaked almonds.
Optional: Peppermint essence

Melt chocolate slowly in 1 tbs of milk.
Cream butter and sugar.
Add egg yolk and beat in.
Add chocolate and any flavouring.
Whisk egg whites until stiff and fold in.
Dip the biscuits in the Sherry and lay on the bottom of a serving dish
Cover with the chocolate mixture.
Build up layers and top with cream.
Garnish with toasted flaked almonds.