Chocolate Biscuit Cake
Ingredients
- 200g Milk chocolate
- 200g Dark chocolate
- 130g butter
- 400g condensed milk
- 200g Rich Tea biscuits, broken into bite-sized pieces
- 175g Malteasers
- 60g marshmallows
- Pinch of salt
Equipment
- 10-inch round baking tin
- Large bowl
- Saucepan
Instructions
Line a 10-inch round baking tin with parchment paper.
In a saucepan, melt the Dairy Milk chocolate, butter, and condensed milk over low heat, stirring occasionally until smooth.
In a large bowl, combine the broken Rich Tea biscuits, Maltesers, and chopped marshmallows.
Pour the melted chocolate mixture over the dry ingredients and mix thoroughly until all the biscuit pieces are evenly coated.
Pour the mixture into the prepared tin and press down firmly to create an even layer.
Refrigerate for at least 3-4 hours, or until completely set.
Once chilled, slice and serve
Optional Icing/Garnish
- This cake is delicious on its own, but you can also frost it with chocolate ganache, cream cheese frosting, or dust it with icing sugar.
White Chocolate Mud Cake
Ingredients
- 250g butter
- 150g white chocolate
- 440g sugar
- 250g milk
- 225g plain flour
- 75g self raising flour
- 1 tsp vanilla extract
- 2 eggs
Ganache
- 125ml cream
- 300g white chocolate
Equipment
- Small Saucepan
- Baking tin 20cm
- Spatula
- Whisk
- Sieve
Instructions
Preheat your oven to 160°C.
Grease the cake tin and line the base with parchment paper.
In a saucepan over low heat, melt the butter, sugar, milk and white chocolate together, stirring occasionally until smooth.
Remove from heat and let it cool slightly.
In a separate mixing bowl, sift the plain flour and self-raising flour together.
Add the sifted flour mixture to the wet ingredients, and gently mix until just combined.
Add the egg and vanilla and mix until smooth. Do not overmix.
Pour the batter into the prepared cake tin.
Bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
Mud cakes are meant to be dense and moist, so don't worry if the skewer isn't perfectly dry.
Cool the Cake
Let the cake cool in the tin for 10-15 minutes before inverting it onto a wire rack to cool completely.
Optional Icing/Garnish:
This cake is delicious on its own, but you can also frost it with white chocolate ganache, cream cheese frosting, or dust it with icing sugar.
Garnish with fresh berries or white chocolate shavings, if desired.
A Bucket of Chocolate Mousse
Ingredients
- 260g dark chocolate (70% cocoa solids or higher)
- 80g milk chocolate
- 500g double cream
- 100g whole eggs (approximately 2 large)
- 240g egg yolks (approximately 12 large)
- 90g granulated sugar
- Optional Garnishes:
- High-quality olive oil (fruity and mild)
- Fresh or Amarena cherries (for a touch of tartness)
- Flaky sea salt (such as Maldon or Achill Island)
- Whipped cream
- Toasted hazelnuts, chopped (or other nuts)
Equipment
- Large heatproof bowl (for melting chocolate)
- Medium saucepan (for bain-marie)
- Two large mixing bowls
- Whisk
- Thermometer
- Rubber spatula
- Serving bowl glass or individual ramekins
- Kitchen aid - bowl, whisk
- Big spoon
- Plate for serving
- Spatula
Instructions
Melt the Chocolate: Finely chop both the dark and milk chocolate. Place them in a heatproof bowl set over a simmering pot of water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth. Remove from the heat and set aside to cool slightly.
Make the Sabayon: In a separate heatproof bowl, whisk together the water, whole eggs, egg yolks, and sugar. Place the bowl over the same simmering pot of water (bain-marie). Whisk constantly and vigorously until the mixture becomes pale, thick, and reaches a temperature of 74°C. This should take about 8-10 minutes. The mixture should ribbon when the whisk is lifted. Remove from the heat and continue to whisk for a minute or two to cool it down slightly.
Combine Chocolate and Sabayon: Gently fold the slightly cooled melted chocolate into the warm sabayon in two additions, ensuring it is fully incorporated.
Whip the Cream: In a large mixing bowl, lightly whip the heavy cream to soft peaks. Be careful not to overwhip.
Fold in the Cream: Gently fold one-third of the whipped cream into the chocolate sabayon to lighten the mixture. Then, gently fold in the remaining whipped cream until everything is evenly combined and no streaks of cream remain.
Chill the Mousse: Transfer it to a large serving bowl. Cover with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
Garnishing Suggestions
Olive Oil Drizzle: Just before serving, make a small indentation in the mousse with the back of a spoon and drizzle a few drops of high-quality olive oil into the well.
Cherries: Top with fresh or Amarena cherries for a beautiful contrast of color and flavor.
Sea Salt: A tiny sprinkle of flaky sea salt enhances the chocolate flavor.
Whipped Cream: A dollop of whipped cream adds extra richness.
Toasted Nuts: Sprinkle with chopped toasted hazelnuts or other nuts for texture.
Make Ahead: Mousse can be made up to 2 days in advance, keep refrigerated.
A Chocolate Revelation:
Let's be clear: I love chocolate. This is hardly breaking news, especially considering my day job revolves entirely around it – I own a chocolate business. Yet, surprisingly, when it comes to desserts, I don't always gravitate towards chocolate as readily as you might expect. But, let's be honest, a giant bowl of chocolate? That’s a different story altogether.
Recently, with family coming for dinner, I needed a dessert that could be prepared in advance, was effortlessly easy, and, of course, a crowd-pleaser. Chocolate, as always, seemed the perfect answer. I opted for a colossal bowl of chocolate mousse, and to say it was a hit would be a gross understatement. Everyone clamored for seconds. The beauty of this mousse lies in its nature: intensely chocolatey yet surprisingly light and airy, an indulgence without the heaviness. Setting out a selection of toppings for everyone to customise their own bowl not only minimised my workload but also sparked lively conversation around the table – debates about the transformative power of a pinch of salt or a drizzle of good olive oil.
And here’s a crucial point: the quality of your ingredients will elevate this dish from simply good to truly exceptional. Use the finest chocolate you can find, source free-range eggs, and seek out beautiful olive oil and top-tier nuts for your toppings. These details not only enhance the flavour but also provide excellent talking points, adding another layer of enjoyment to the experience.
Decoding the Sabayon: A Whisk Away to Fluffy Goodness
Now, about that sabayon. Some of you might be familiar with this term, while others might be encountering it for the first time in my recipe. Before I send anyone running for the hills at the mention of this seemingly daunting French technique, let me demystify it.
A sabayon is a light, airy sauce traditionally made with egg yolks, sugar, and wine, most famously Marsala. In the pastry world, however, it’s less about a specific dessert and more about a versatile method.
In the context of this mousse, the sabayon involves gently heating egg yolks and sugar over a bain-marie (a double boiler), then whisking them until they transform into a light, frothy, and creamy base.
There’s no magic or complicated wizardry involved; it simply requires a bit of focused whisking. The Italian version, zabaglione, typically uses Marsala, and all you truly need are a bowl, a pot of simmering water, and a whisk. You can use any sweet or dry white wine, even sparkling wine, as your base.
Here’s a whisking tip: instead of simply stirring in circles, use a figure-eight motion. This creates significantly more bubbles and froth. It shouldn’t take more than a few minutes, but it's crucial to keep whisking constantly while the sabayon is over the heat to avoid sweet scrambled eggs. A hand mixer can be used as well, although I find the rhythmic whisking oddly therapeutic – a bit of work for a well-deserved reward.
A sabayon can be enjoyed on its own with fresh fruit or drizzled over French toast. In this recipe, however, it serves as a crucial component of the mousse, adding lightness and airiness.
But if you’re tempted to try a sabayon on its own, here are a few serving suggestions:
Variations:
Wine Swap: Try substituting the Marsala with a sweet white wine or Pedro Ximénez sherry. For a non-alcoholic version, use lemon juice or even strong coffee.
Enrichment: Fold in whipped cream or whipped egg whites for a richer, more mousse-like texture.
Savoury Twist: For a savoury sabayon, omit the sugar, swap the Marsala for white wine or lemon juice, and add a pinch of salt. These savoury versions pair wonderfully with fish dishes.