Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 4 April 2015

Marian Finucane

Marian Finucane

Live stimulating mix of news, interviews, reports and discussion.

Pat McQuaid

Pat McQuaid

Former President of the UCI Pat McQuaid joins Marian in studio to talk about Lance Armstrong, doping and missing out on the Olympics.

Irish Water

Irish Water

Joe Leogue of the Examiner joins Marian on the line to talk about Irish Water and finding addresses.

The Disappeared

The Disappeared

Marian is joined in studio by some of the relatives of the 'disappeared' people who were abducted by the IRA and INLA during the troubles.

Confidential Telephone: 00800 - 55585500 

For more information Click Here

Pilgrim Paths

John G O'Dwyer joins Marian on the line to talk about National Pilgrim Paths Day.

For more information on National Pilgrim Paths Day Click Here

Ask the Specialist - Chocolate

Ask the Specialist - Chocolate

Linda Booth is director of Dublin Cookery School and she joins Marian to talk about chocolate!

For more information on Dublin Cookery School Click Here

CLARA’S HOT CHOCOLATE POTS

These chocolate pots are more like a hot mousse with a rich chocolaty flavour. They aren’t difficult to make and the result is amazing.

 

 

Serves 6 

Ingredients:

160g dark chocolate, finely chopped

4 tbsp water

3 large eggs, at room temperature

40g caster sugar

whipped cream or vanilla ice cream, to serve

Equipment: 6 ramekins

Preheat the oven to 160°C, 140°C Fan, 325°F, Gas 3.

Place the chocolate and water in a heatproof bowl. Melt in the microwave on 600W for 1 minute and in short bursts after that. Stir each time you remove the bowl from the microwave. Alternatively, melt the chocolate in a bowl set over a saucepan of barely simmering water, stirring every so often. Remove as soon as the chocolate is fluid and allow to cool a little.

Place the eggs and sugar in a bowl and beat with an electric whisk or in a stand mixer (which will give more volume). Whisk the eggs until tripled in volume. Fold a little of the egg mixture into the chocolate. Pour the chocolate mixture back into the whipped eggs and sugar and fold the two together. Pour the mixture into the ramekins and fill almost to the top. The chocolate pots may be made up to this point in advance and refrigerated, covered, for up to 2 days.

Place the chocolate pots in ovenproof dish and pour boiling water to come half way up the ramekins. Place in a preheated oven and cook for about 14 or 15 minutes if they have been cooked from room temperature, 20 minutes if previously refrigerated. The pots should be soft and mousse-like.  Serve while still warm topped with some whipped cream or ice cream.

EASTER CHOCOLATE DOMES

Ingredients:

200g dark chocolate, finely chopped

60g butter

3 eggs

60g sugar

170g ground almonds

60g flour

½ tsp baking powder

To coat the chocolate balls

80g granulated sugar

60g icing sugar

Makes about 30 chocolate domes

Oven temp: 180C, 160C fan, 350F, Gas 4

Place the chocolate and butter in a heatproof bowl. Melt in short bursts in the microwave at 600W, or place the bowl over a saucepan of barely simmering water, just until melted. Stir every so often during the melting process. Remove from the heat as soon as the chocolate has melted.

Place the eggs and sugar in a mixing bowl and beat with an electric mixer until tripled in volume. The eggs will be light and fluffy and look like softly whipped cream. Pour the melted chocolate into the eggs and beat again just until the chocolate is incorporated.

Add the baking powder to the flour and using a spatula, fold the flour mixture into the chocolate and egg mixture, followed by the ground almonds. Cover the bowl with clingfilm and place in the fridge to set the chocolate. After an hour or longer, the mixture will have firmed up considerably.

Preheat the oven. Line a couple of ovenproof trays with parchment paper or silicone mats.

Remove the chocolate mixture from the fridge. Line a separate tray with clingfilm. Scoop out a large dessertspoon of the mixture and roll it into a ball (a bit smaller than a golf ball). Place on the clingfilm lined tray. Continue rolling the rest of the mixture. Pour the granulated sugar onto one plate and sift the icing sugar onto a second plate.  Roll a few balls in the granulated sugar to coat and then with clean hands, drop them into the icing sugar and roll them around until they are coated. Place the chocolate balls on the lined ovenproof trays, spacing them about 3 cm apart from one another. Place in the oven and cook for about 10-13 minutes. At this point, the top will have cracked but will feel slightly firm when pressed gently. If you were to place a wooden skewer into the centre of one of them, moist crumbs should stick to the skewer. This is the time to remove them as when they cool, they will still be lovely and moist in the centre. The exact timing will vary slightly depending on your oven.

Remove from the oven and slide the parchment paper or silicone mat onto a cooling rack. When cool, store in an airtight container. They will keep for 3-4 days.

 

ROBERT DE NIRO’S CHOCOLATE HAZLENUT CAKE

This cake may also be made with ground almonds instead of the hazlenuts if you wish.

Serves 8-10

Ingredients:

175g butter

175g sugar

6 eggs

175g hazlenuts

175g chocolate 

Preheat the oven to 190°C, 170°C Fan, 375°F, Gas 5

Equipment: 23-24cm springform pan, greased and lined with a round of greaseproof paper.

Put the hazlenuts on a baking sheet and place in the oven until toasted, about 6 minutes. Remove from the oven. Place about 1/3 of the nuts in the centre of a tea towel. Scoop up the tea towel, holding it sealed in one hand and rub the nuts vigorously through the tea towel with the other hand. Open the cloth and check to see if the skins of the nuts have been rubbed off. Remove all the skins that have become dislodged. Repeat if necessary but it is never possible to remove all the skins. Follow the same procedure with the rest of the nuts. Allow the nuts to cool before grinding the nuts finely in a food processor (a food processor is ideal because it will leave the nuts with a little texture rather than grinding them into a powder). Do not overprocess or the nuts will become oily.

Place the chocolate in a heatproof bowl. Melt in short bursts in the microwave at 600W, or place the bowl over a saucepan of barely simmering water, just until melted. Stir every so often during the melting process. Remove from the heat as soon as the chocolate is ready. Allow to cool a little. The chocolate should not be really cold when being mixed with the rest of the ingredients – so warm slightly, if necessary.

Cream the butter and all but two tablespoons of the sugar until light and fluffy.  Separate the yolks and the whites of the eggs. Gradually add the yolks to the butter and sugar mixture and mix until incorporated. Mix the chocolate into the butter mixture with a wooden spoon or spatula. Beat the egg whites until stiff and gradually add the two tablespoons sugar. Beat again until they hold stiff peaks. (Do not carry on beating though after this point as the egg whites can start to break down). Fold the whites into the chocolate mixture alternately with the ground hazlenuts, finishing with egg white.

Pour the chocolate mixture into the cake tin and spread out evenly. Place in a preheated oven for approximately 40 minutes. Test towards the end of cooking by placing a wooden skewer in the centre of the cake. The cake is ready when moist crumbs stick to the skewer (the centre of the cake is neither completely dry nor runny).  Run a small utility knife around the edges of the cake but do not unmould the cake at this stage. After about 10 minutes, run a knife around the edges again, release the outside of the springform pan and remove. The cake will sink a little in the middle as it cools, leaving a slightly crusty higher rim around the edges. The cake will need to cool for a couple of hours before icing. 

Ganache

Ingredients:

170g chocolate, finely chopped

175 ml single cream

If you wish to make the cake even all over, then level the top off slightly by removing some of the edges (though I never mind if the cake is slightly sunken in the middle as it means that there will be extra ganache in the centre). Place a cake base on top of the cake and invert the cake onto it.

Heat the cream in a saucepan. As soon as the cream comes to the boil, remove from the heat and add the chocolate. Stir gently with a spatula back and forth until the chocolate has melted completely. The ganache should be completely smooth, without any flecks of chocolate. Pour into a bowl and allow to cool until it has the consistency similar to pouring yoghurt.

Place a cooling rack over a baking sheet. This will catch the extra glaze that runs off the cake. Place the cake on the cooling rack. Have by your side a metal icing spatula. Pour most of the glaze in a puddle in the centre of the cake. Ideally, lift up the cake base and tilt the cake from side to side so that the ganache spills over the edges. If the ganache has set a little too much for this, then spread it over the sides with two or three quick strokes of the spatula. Spread the ganache around the sides of the cake. Keep in a cool place until ready to serve.

EASTER CHOCOLATE DOMES

These chocolate domes are like mini chocolate cakes. The surface, which is coated with icing sugar before cooking, cracks in the oven giving them a beautiful appearance on the surface.

Ingredients:

200g dark chocolate, finely chopped

60g butter

3 eggs

60g sugar

170g ground almonds

60g flour

½ tsp baking powder

To coat the chocolate balls

60g icing sugar 

Makes about 30 chocolate domes

Oven temp: 180C, 160C fan, 350F, Gas 4

Place the chocolate in a heatproof bowl. Melt in short bursts in the microwave at 600W, or place the bowl over a saucepan of barely simmering water, just until melted. Stir every so often during the melting process. Remove from the heat as soon as the chocolate has melted.

Place the eggs and sugar in a mixing bowl and beat with an electric mixer until tripled in volume. The egg will be light and fluffy and look like softly whipped cream. Pour the melted chocolate into the eggs and beat again just until the chocolate is incorporated.

Add the baking powder to the flour and using a spatula, fold the flour mixture into the chocolate and eggs mixture, followed by the ground almonds. Cover the bowl with clingfilm and place in the fridge to set the chocolate. After an hour or longer, the mixture will have firmed up considerably.

Preheat the oven. Line a couple of ovenproof trays with parchment paper or silicone mats.

Remove the chocolate mixture from the fridge. Line a separate tray with clingfilm. Scoop out a large dessertspoon of the mixture and roll it into a ball (a bit smaller than a golf ball). Place on the clingfilm lined tray. Continue with the rest of the mixture. Sift the icing sugar onto a plate and place a few of the chocolate balls into the icing sugar. Roll the balls around to coat them completely with the icing sugar and place on the ovenproof trays, spacing them about 3 cm apart from one another. Place in the oven and cook for about 10-13 minutes. The top will have cracked but will feel firm when tapped. If you were to place a wooden skewer into the centre of one of them, moist crumbs should stick to the skewer. This is the time to remove them as when they cool, they will still be lovely and moist in the centre. The exact timing will vary slightly depending on your oven.

Remove from the oven and slide the parchment paper or silicone mat onto a cooling rack. When cool, store in an airtight container. They will keep for 3-4 days.

Recommended Viewing

Recommended Viewing

Marian is joined by Donald Clarke of the Irish Times who has recommendations on what to watch on TV in the coming week.

About The Show

In-depth interviews, human interest stories, consumer and lifestyle news as well as a lively panel discussion on issues of the week and newspaper reviews.

Saturday and Sunday from 11am-1pm

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Presenter: Marian Finucane

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