Chocolate and cherry pavlova
For Black Forest Gateau Meringue
Ingredients
- 4 large organic egg whites, at room temperature
- 115g caster sugar
- 115g icing sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 vanilla pod
- 1 tbsp cocoa powder
For the topping
Ingredients
- 500g cherries
- 200g morello cherries
- 3 tbsp icing sugar
- 350ml double cream
- Kirsh
- Chocolate from freezer
Method
- Heat the oven to 110C/ 100C fan.
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
- Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the cherries and morello cherries on the cream and finally pour the cherry sauce over the whole lot.
- Grate chocolate over the pavlova.
Irish Cream Liqueur
Ingredients:
- 200ml whiskey
- 300ml double cream
- 200g of condensed milk
- 50g honey
- 1 tsp instant coffee powder
- 1 tsp vanilla paste
Optional Garnishes:
- cocoa powder, for dusting
- ice cubes
Equipment:
- Glass to serve
- Kilner jar bottle
- Brown label
- Cricut Label
- Whisk
- Bowl
- Glass bowl on that
Instructions:
- Mix all ingredients together thoroughly
- Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for weeks.
- Serve over ice with a dusting of cocoa powder
- Tip: If it splits, a quick blast in the microwave and a good shake will bring it back together.
Christmas Cake
This is a good alternative Christmas Cake as it is luscious and moist.
This was adapted from Nana Mc Swiney's, Kenmore, Co Kerry, Porter Cake recipe. She used to make at least 20 ported cakes every year as presents for people for Christmas
Ingredients:
- 227g Butter
- 227g Dark Brown Sugar
- 680g Dried Fruit
- 1 bag Dried Sour Morello Cherries
- 57g Chopped or Ground Almonds
- 1 x 500ml Guinness
- 1 mug of strong black tea
- Rind of ½ lemon, Juice of ½ lemon
- Rind of ½ orange, juice of 1 Orange
- 4 eggs
- 1 Tea sp powered cinnamon
- 1 Tea sp powered clove
- 1 Tea sp powered ginger
- 680g of Plain Organic Strong Flour
- 1 level Tea sp baking powder
- Brandy
Optional Garnishes:
Equipment:
- Baking tin 12"
- Tin for storing the cake - get a smaller one
- Cling film
- Greaseproof paper
- Wooden spoon
- Sieve
- Large poot
- Bowl
- Mug - aesthetic
- Brown paper- stick proof
Instructions:
- Heat All above ingredients in a Large Pot until bubbling
- Take of Heat & allow to cool until barley warm
- Add in below ingredients Eggs..
- beat in to wet mix
- Sift below ingredients together the powered cinnamon, clove, powered ginger, Plain Organic Strong Flour, baking powder
- Mix in dried ingredients to pot
- Until mixture is of dropping consistency
- Turn in to lined 12" Baking tin ( brown paper & greaseproof)
- Dash of Brandy/ Whiskey
- Bake in moderate oven for 2 to 3 hours or until cooked
- When cooled pour brandy over top of cake
- Wrap in greaseproof paper until use
Garnishing Suggestions:
- Ice with marzipan and fondant
- Maybe we can have another day to cut it.
Chocolate & Orange Trifle
Ingredients:
For chocolate brownies
- 248g 70% dark chocolate
- 2 tsp instant coffee granules, heaped
- 200g unsalted butter
- 400g caster sugar
- 4 eggs, beaten
- 50g cocoa powder
- 50g plain flour
- 1 pinch of salt
For chocolate mousse
- 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
For the rest of the trifle
- 500ml cream
- 1 orange
- 50g dark chocolate flakes
- 50g candied orange peel, chopped
Equipment:
- Trifle bowl
- Brownie tray
- Kitchen aid
- Bowl for kitchen aid x 3?
- Spatula x 3
- Sauce pan
- Greaseproof paper
- Glass bowl
- Mixing bowl
- Whisk
- Microplane
- Knife - in kilchreest.
Instructions:
-
Start by making the brownies. Preheat the oven to 180°C/gas mark 4. Line a 20cm x 20cm x 4cm shallow brownie tin with parchment paper.
-
To make the brownies, melt the chocolate, butter and coffee granules very gently in a large, heavy-based saucepan over a low heat. Remove from the heat and stir in the caster sugar and beaten eggs. Combine thoroughly before adding cocoa powder, plain flour and a pinch of salt to the mixture. Stir well. Pour into the prepared tin and bake for 30 minutes until just cooked – brownies are easy to over-bake. The top should be dried to a paler brown, but the middle should still be dark and dense and gooey and only just firm. Allow to cool completely in the tin before slicing, as it will continue to cook until cooled
-
While the brownies are cooling make the chocolate mousse.
-
Finely chop both the dark and milk chocolate. Place them in a heatproof bowl set over a simmering pot of water (bain-marie). Stir occasionally until the chocolate is completely melted and smooth. Remove from the heat and set aside to cool slightly. 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. Gently fold the slightly cooled melted chocolate into the warm sabayon in two additions, ensuring it is fully incorporated. In a large mixing bowl, lightly whip the heavy cream to soft peaks. Be careful not to overwhip. 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.
-
Zest the orange into the cream and whisk together, until softly whipped.
-
Assemble the trifle. Break pieces of the cooled chocolate brownie and add half of them to your trifle bowl,sprinkle with candied orange peel to create the first layer. Then spoon half of the chocolate mousse on top, followed by the orange cream, repeat with another layer and sprinkle the orange peel and chocolate curls on top.
Peppermint Bark
My sister in law, Lynsey, introduced me to Peppermint Bark last January. It is addictive! She had bought all of the ingredients but it didn't work for her the first time and she wanted some "professional advice". As there are just four ingredients, this make it very easy to make with the kids if you follow my few hints and tips.
I recommend that you use better quality chocolate as it will give a superior end product. Tempering the chocolate is important but by following my simple tips you should be able to temper without needing a thermometer.
You can also alter the recipe and leave out the peppermint oil and sprinkle with you choice of fruit and nuts.
Ingredients:
- 500g dark chocolate
- 500g white chocolate
- 5 drops peppermint extract / oil
- 100g candy canes
Equipment:
- Square baking tray
- Plastic bowl x 2
- Spatula x 2
- Rolling pin
- Large zip loc bag
- Offset spatula medium
Instructions:
- Line 20cm x 20cm square baking tray with greaseproof paper.
- Place 350g dark chocolate in a micro-wave proof bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15 second intervals stirring well between each until chocolate is completely melted. Add in the remaining chopped dark chocolate and continue to stir until all of the chocolate has melted.
- Spread the dark chocolate evenly into the bottom of your prepared tray. Set aside in a cool area (do not refrigerate).
- Place 350g white chocolate in a microwave proof bowl and repeat step 2. Stir in peppermint extract.
- Spread the white chocolate evenly (and gently) over dark chocolate layer.
- Place your candy canes in a zip lock bag and crush with a rolling pin.
- Immediately sprinkle the candy canes over the white chocolate.
- Place the bark in the fridge until completely set.