chocolate – Page 3 – My Whisk and I

French Chocolate Tart (Tart au Chocolat)

October 30, 2022by Karen ClaassenLeave a Comment

Pastry:
250g cake flour
100g butter, cubed
100g icing sugar, sifted
a pinch of salt
1-2 eggs

Crème au chocolat:
170g dark chocolate, chopped
1 whole egg
1 egg yolk
25g sugar
170ml + 170ml cream
5ml vanilla

For the pastry:
Add the flour, butter and icing sugar to a food processor and process until the mixture is the size of peas.
Whisk the eggs together and with the engine running, add a few drops of the egg at a time until the mixture JUST comes together.
Fold and push the pastry together with the heel of your hand until it is smooth.
Wrap with plastic wrap and refrigerate for 2 hours.
Preheat your oven to 180℃ and spray a 22cm flan tin/loose bottom tart tin with cooking spray.
Roll the pastry out to a 3mm thickness and line the bottom and sides of the baking tin.
Prick the bottom with the tines of a fork and bake blind – lined with baking paper and baking beans – for 20 minutes.
Remove the paper and beans and bake the shell for another 15 minutes.
Remove the tart shell from the oven and allow to cool.

For the filling:
Turn your oven down to 160℃.
Add the chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt completely.
Remove from the heat and set aside.
Add the whole egg, the egg yolk, sugar and 170ml cream to a mixing bowl and whisk together.
Pour the other 170ml cream into a small saucepan and bring to the boil over medium heat.
Remove the cream as soon as it boils and wait one minute.
Pour half the cream in a very, very thin stream onto the egg mixture while whisking continuously. Pour slowly, whisk quickly!!
Now pour the egg mixture back into the saucepan and place over a very low heat.
Whisk the mixture until it thickens and has the consistency of custard.
Pour the mixture over the melted chocolate, add the vanilla and stir with a spatula until combined.
Scrape into the tart shell and bake for 10 minutes.
Remove from the oven and cool for at least 2 hours before serving.

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Viennese Sachertorte

October 7, 2022October 6, 2022by Karen ClaassenLeave a Comment

It has been said that a Viennese Sachertorte is a cake worth fighting over….! Hopefully without the fighting, you will bake this labour of love and indulge in the best chocolate cake in the world! Traditionally the cake is served with Chantilly cream on the side so that every bite may be dipped into the cream before eating. If you want a higher cake like the one in my photographs, bake the cake twice – the apricot and chocolate glaze is sufficient to cover a higher/larger cake.

125g dark chocolate, chopped
125g butter, room temperature
110g icing sugar, sifted
6 eggs, separated
5ml vanilla
50g granulated sugar
130g flour

Apricot glaze:
300g apricot jam
15ml dark rum

Chocolate glaze:
220g sugar
125ml water
200g dark chocolate, chopped

Place an oven rack in the centre of your oven and preheat to 180℃.
Lightly butter 22cm springform tin with butter and line the bottom with a round of baking paper. Dust the sides of the tin with flour and tap out the excess.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Remove from the heat. Stir the chocolate often until tepid but still fluid.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 1 minute.
Turn the mixer to low speed and beat in the icing sugar.
Set the mixer back on medium-high and beat until light in colour and texture. (about 2 minutes)
Beat in the egg yolks, one at a time, scraping down the sides of the bowl.
Now beat in the chocolate and vanilla with the machine running.
Remove the bowl from the mixer.
Add the egg whites and granulated sugar to a mixing bowl and beat with a hand-held electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat.
Stir about a fourth of the whites into the chocolate mixture to lighten it.
Now fold in the remaining whites, leaving a few visible whisps of whites.
Sift half the flour over and fold in with a spatula. Repeat with the remaining flour.
Scrape the batter into the prepared cake tin and spread it evenly.
Bake until a wooden toothpick inserted in the centre comes out clean, about 35 minutes.
Remove the cake from the oven and cool on a wire rack for 10 minutes.
Remove the sides of the tin and invert the cake onto the wire rack. Remove the baking paper.
Re-invert the cake on another rack to turn it right side up and leave to cool completely.

For the apricot glaze:
Melt the jam in a saucepan over medium heat, add the rum and pass through a sieve.
Set aside to cool slightly.

Trim the top of the cake to make it level. (Optional)
Cut the cake horizontally into 2 equal layers.
Brush the top of one cake layer with a third of the apricot glaze.
Place the second layer on top and brush the top and sides of the cake with the remaining glaze.
Allow to cool until the glaze is set/less sticky. Half an hour in the refrigerator should be sufficient.

For the chocolate glaze:
Bring the sugar and water to a boil in a saucepan.
Stir until the sugar dissolves.
Add the chocolate, remove from the heat and stir until the chocolate has melted and you are left with a smooth, glossy glaze.|Set aside to cool and thicken slightly.

Transfer the cake to a wire rack set over a rimmed baking sheet.
Pour the slightly warm chocolate glaze over the cake. Take care to cover the entire cake and the sides.
Allow to cool and set completely – 2 hours minimum.
Trim away any hardened glaze on the bottom of the cake and transfer it to a serving plate.
Serve each slice of sachertorte with a generous dollop of cream so that each bite may be dipped in the cream before eating.

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Chocolate Mousse Cheesecake

September 22, 2022September 21, 2022by Karen ClaassenLeave a Comment

Base:
200g chocolate biscuits
55g brown sugar
100g butter, melted

Mousse-cheesecake:
120g chocolate, chopped
900g cream cheese, room temperature
15ml cocoa powder, sifted
375ml sugar
10ml vanilla
4 eggs
375ml cream
60ml icing sugar, sifted

Chocolate Ganache:
320g chocolate, chopped
300g cream

For the base:
Place the biscuits in a food processor and process to a fine crumb.
Spoon the biscuit crumbs into a mixing bowl and add the sugar and melted butter.
Mix together until it resembles wet sand.
Spoon the mixture into a 23cm loose-bottom cake tin and press evenly over the base.
Place in the refrigerator.

For the mousse-cheesecake:
Preheat your oven to 150℃.
Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt until completely smooth.
Add the cream cheese, chocolate, cocoa powder and sugar to a mixing bowl and whisk with an electric mixer until incorporated.
Add the vanilla and eggs and whisk until the mixture is smooth and glossy. Set aside.
Add the cream to another mixing bowl and sift the icing sugar into the bowl.
Whisk until the cream develops a mousse-y texture and soft peaks form.
Fold the cream into the cream cheese mixture – do this in 3-4 batches. Fold until just incorporated.
Pour the cheesecake mixture into the cake tin with the biscuit base. Smooth the top and give the cake tin a jiggle to let out any air bubbles.
Place the cake tin soon top of a sheet of aluminium foil and fold the foil up the sides on the outside of the tin. Place the cake tin into a roasting pan and fill the pan with 2,5cm of hot water.
Bake the cake for 70 minutes. Check and refill the water in the roasting tin every 20 or so during baking.
Remove the cheesecake from the oven and immediately run a sharp knife around the outside of the cake to release it from the tin.
Allow the cheesecake to cool completely before removing the tin ring.

For the ganache:
Add the cream to a small saucepan and warm it.
Remove from the heat, add the chocolate and stir until the chocolate has melted and the mixture is smooth.
Set the cheesecake on a wire cooling rack, inside a baking sheet and pour the ganache over the cake.
Refrigerate for 30 minutes before serving.

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Chocolate Soufflé

September 14, 2022September 13, 2022by Karen ClaassenLeave a Comment

This recipe makes 6 individual soufflés.

50g butter, melted
140g chocolate, chopped
30ml sour cream
10ml vanilla
4 eggs, separated
2 egg whites
a pinch of cream of tartar
a pinch of salt
45ml sugar

Preheat your oven to 200℃.
Place 6 ramekins on a baking sheet, brush the insides evenly with the melted butter and dust with some sugar, making sure you cover the bottom and sides of each ramekin. Set aside.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Take the bowl from the heat, add the sour cream and stir through.
Add the vanilla and stir through.
Now add the egg yolks, one at a time and stir to combine. Set aside.
Add the 4 + 2 egg whites to a clean mixing bowl, sprinkle the cream of tartar and salt over and whisk until soft peaks form.
Add the sugar a teaspoonful at a time while whisking continuously.
Fold a third of the egg white mixture into the chocolate with a metal spoon.
Now add the rest and gently for into the chocolate mixture. Do not over mix but do get rid of white streaks in the mixture.
Fill each ramekin. Gently run your thumb around the inside of the ramekin to create a small well.
Bake the soufflés for 12 minutes.
Dust with icing sugar and serve immediately.

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Condensed Milk Brownies

September 7, 2022by Karen ClaassenLeave a Comment

1 x 385g can of condensed milk
60g butter, softened
190ml sugar
10ml vanilla
2 eggs
125ml flour
125ml cocoa powder, sifted
1,2ml salt
80g dark chocolate, finely chopped
80g dark chocolate, chopped
a handful of pistachio nuts

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the condensed milk, butter and sugar to a large mixing bowl and cream together with a hand-held mixer, until smooth.
Add the vanilla and eggs and mix for another minute.
Now add the flour, cocoa powder and salt and mix again on low speed.
Add the chopped chocolate and stir through with a spatula.
Pour the batter into the prepared baking tin and bake for 45 minutes.
Remove from the oven and cool in the baking tin.
Add the 80g chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt.
Drizzle the chocolate over the brownies and sprinkle the pistachio nuts on top.
Slice and serve.

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Chocolate Cheesecakes

August 26, 2022August 25, 2022by Karen ClaassenLeave a Comment

These cheesecakes are topped with an almost-s’more topping that is the most delicious, delish you will taste!!

Biscuit base:
250g digestive biscuits
100g butter, melted
1 egg white (keep the yolk for the cheesecake filling)

Filling:
120g dark chocolate, chopped
390g cream cheese, room temperature
125ml sugar
30ml cocoa powder, sifted
62ml sour cream
5ml vanilla
2 eggs
1 egg yolk

Topping:
3 egg whites
190ml granulated sugar
5ml vanilla
1,2ml cream of tartar

For the biscuit base:
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Spray the paper cups with baking spray and set aside.
Process the biscuits to crumbs.
Whisk the egg white with a fork until just frothy and add to the crumbs.
Add the melted butter and give everything a good mix. The mixture should resemble wet sand.
Divide between the cupcake liners and press the mixture down firmly into the bottom of each cup.
Bake in the oven for 5 minutes.
Remove and allow to cool.

For the filling:
Turn you oven temperature down to 160℃.
Chop the chocolate into small pieces and place it in a heatproof bowl set over a saucepan with simmering water.
Allow to melt completely, remove from the heat and set aside to cool.
Add the cream cheese, sugar and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment.
Beat on low speed until combined, scraping down once or twice between mixing.
Remove the mixing bowl from the mixer, add the melted chocolate and fold in until no streaks remain.
Divide the batter evenly between the cupcake cups.
Bake for 15 minutes or until just set in the centre.
Turn off the oven and leave the cheesecakes inside with the door closed, for 30 minutes.
Remove from the oven and cool completely in the baking tin.
Refrigerate the cheesecakes for 1 hour before adding the topping.

Marshmallow-Meringue Topping:
Turn your oven to the grill setting and move the oven rack to the top position. If you are going to blow-torch your toppings you may leave your oven off.
Add the egg whites and sugar to a heatproof bowl and place the bowl over a saucepan with simmering water.
Whisk the mixture for about 3 minutes until the sugar has dissolved and the mixture is very frothy.
Remove from the heat and pour the mixture into the bowl of a stand mixer fitted with the whisk attachment.
Add the vanilla and cream of tartar.
Beat on high speed for about 6 minutes, until very thick and glossy.
Spoon or pipe the topping on the cheesecakes and either place under the grill to toast or blow-torch the topping.

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Chocolate Seed Bars

June 23, 2022June 19, 2022by Karen ClaassenLeave a Comment

375ml oats
60ml desiccated coconut
80g chocolate, finely chopped
60ml linseeds
60ml chia seeds
1,2ml salt
30ml coconut oil
30ml maple syrup

Line a 20cm x 20cm baking tin with paper so that you have an overhang.
Add the oats, coconut, chia seeds and salt to a mixing bowl.
Add the chocolate, coconut oil and syrup to a heatproof bowl set over a saucepan with simmering water and stir to melt.
Pour the liquid ingredients into the dry ingredients and mix through.
Spoon the mixture into the prepared baking tin and press it down into the pan with the back of a spoon.
Place in the refrigerator for 2 hours.
Lift the bars out of the tin and cut into bars.
Store the chocolate seed bars in an airtight container in the refrigerator.

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Chocolate Parcels

June 14, 2022by Karen ClaassenLeave a Comment

1 chocolate bar, broken into blocks – I used De Villiers nut butter chocolate
puff pastry, store-bought
1 egg yolk and 15ml water, whisked together

Preheat your oven to 220℃ and line a baking sheet with baking paper.
Cut the pastry into squares and follow the following technique to make little parcels:

Place the chocolate parcels on the prepared baking sheet and brush with the egg-wash.
Bake for about 12 minutes, until golden.
Serve warm.

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Warm Chocolate Cake

June 6, 2022June 5, 2022by Karen ClaassenLeave a Comment

The original cake, Kladdkaka, is a traditional Swedish bake but this is my take on it, resulting in a warm dessert that is somewhere between a brownie and a lava cake. From start to finish it will take you 30 minutes to put together this more-ish chocolate cake!

80g chocolate, chopped
130g butter
250ml flour
125ml cocoa powder, sifted
330ml sugar
3 eggs, lightly beaten
5ml vanilla

Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Dust the bottom of the tin with cocoa powder. Set aside.
Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water and stir every now and then until completely melted. Pour the chocolate-butter mixture into a mixing bowl.
Add the flour, cocoa powder and sugar to the bowl and stir together by hand.
Add the eggs and vanilla and stir until combined.
Pour the batter into the cake tin and bake for 25 minutes.
The cake should have a firm top that cracks when you apply pressure to it with your finger.
Allow the cake to cool slightly in the cake tin. Run a knife between the cake and the tin and remove the cake ring.
Serve warm with a dusting of icing sugar.

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Deep Fried Chocolate Banana

June 2, 2022May 25, 2022by Karen Claassen1 Comment

4 wooden skewers
4 ripe bananas
80g chocolate, chopped
1 egg
62ml sugar
125ml milk
15ml vegetable oil
250ml flour
10ml baking powder
1ml salt
oil for deep frying

Peel the bananas and push the skewer into the banana lengthwise so that it is easy to handle. Place in the freezer.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Take the bananas from the freezer. Hold the banana over the bowl with the chocolate and spoon the melted chocolate over with a spoon so that the entire banana gets covered in chocolate. The cold from the freezer will help to set the chocolate.
Now stick the skewer into a piece of styrofoam or an egg carton or even an empty cereal box so that the banana is held upright and the chocolate won’t smudge.
Add the egg and sugar to a mixing bowl and beat together with an electric beater.
Add about half the milk and the oil and beat some more.
Sift the flour, baking powder and salt into a separate mixing bowl.
Add a spoonful of the flour mixture to the egg mixture while beating.
Gradually add the rest of the milk so that you create a smooth runny batter.
Heat your deep fryer, dip the bananas in the batter and fry them until golden brown.
Dust the fritters with icing sugar and serve immediately.