chocolate – Page 6 – My Whisk and I

Chocolate Rolls

October 4, 2021October 3, 2021by Karen ClaassenLeave a Comment

These rolls are a cheat’s version of the French pain au chocolat – less work and equal taste. Makes 12 rolls.

325g bread flour
3,7ml salt
150ml milk
40g butter
10g instant yeast
35ml sugar
1 egg
80g chocolate, chopped
Eggwash: 1 egg + 15ml water, whisked together

Spray a 12-hole muffin tin with cooking spray.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Warm the milk until tepid and pour it into a mixing bowl.
Add the butter, yeast and sugar to the milk and stir until the butter has melted.
Add the egg and whisk together.
Turn the mixer on a low speed and add the liquids. The dough will be VERY sticky!
Turn the mixer to medium speed and knead for 6 minutes. You want a dough that is soft, smooth and elastic.
Place the dough in an oiled mixing bowl and cover with a clean tea towel. Set aside to proof for 90 minutes.
Lightly dust a work surface with flour and roll the dough to a large rectangle.
Sprinkle the chopped chocolate over the length, in the centre.

Now fold the sides over so that you have a dough layer, chocolate layer and another 2 dough layers.
Roll the folded dough with a rolling pin so that the chocolate bits roll into the dough.
Divide and cut the dough into 12 equal pieces.
Cut each piece into 3, keeping the top attached.
Plait the dough and then roll up each plaited piece and place it in a muffin hole.
Cover the muffin tin with a tea towel and allow to proof for 20 minutes.
Preheat your oven to 180℃.
Brush the rolls with the egg wash and bake for 20 minutes.
Serve slightly warm with a cup of coffee.

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Chocolate Swiss Roll

September 29, 2021September 27, 2021by Karen ClaassenLeave a Comment

4 eggs, separated
83ml + 125ml granulated sugar
5ml vanilla
125ml flour
45ml cocoa powder plus extra for dusting before rolling
5ml baking powder
1,2ml salt
62ml butter
15ml espresso powder

Cream filling:
250ml whipping cream
45ml icing sugar
5ml vanilla

For the topping:
160g chocolate, chopped
125ml cream
5ml corn syrup

Preheat your oven to 180℃. Spray and line the bottom (not the sides) of a 38cm X 25cm X 2,5cm baking tray with baking paper. Spray the paper lightly with a cooking spray.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Turn the mixer to high speed, add the 83ml sugar and whisk for 5 minutes until the mixture is stiff. Set aside.
Add the egg yolks, 125ml sugar and vanilla to a mixing bowl and beat for 2 minutes with electric beaters.
Sift the flour, cocoa powder, baking powder and salt into another mixing bowl.
Add the espresso powder to the dry ingredients.
Melt the butter and pour it over the dry ingredients.
Add the egg yolk mixture as well and beat on medium speed until the ingredients are combined.
Now fold in the stiff egg whites by stirring in a third and then gently folding in the rest. Keep folding until there are no white streaks in the batter.
Spoon the batter into the prepared baking tray and spread it evenly into a thin layer.
Bake for 10 minutes.

Rolling the cake:
Place a thin kitchen towel on a work surface and sift about 30ml cocoa powder over the towel.
Take the cake directly from the oven, run a sharp knife around the edges of the pan and immediately invert the cake onto the cocoa powder/kitchen towel.
Gently peel off the baking paper and roll the cake and the kitchen towel in a coil.
Set aside to cool completely.

Making the cream filling:
Pour the whipping cream into a mixing bowl, sift over the icing sugar and add the vanilla.
Beat the mixture with electric beaters until it is stiff enough to have a spreadable consistency.
Unroll the cold cake and remove it from the kitchen towel.
Spread the cream filling over the surface and roll the cake once again.
Place the Swiss roll on a cooling rack to cover with the chocolate topping.

For the chocolate topping:
Add all the ingredients to a heatproof bowl and set it over a saucepan with barely simmering water.
Stir until the chocolate has melted completely and the mixture is amalgamated.
Take the bowl from the heat and set aside for about 15minutes, stirring it every now and then so that it cools down a bit.
Pour the chocolate over the Swiss roll and spread it slightly with a spatula. Wait for the first batch/layer to set slightly before pouring the rest of the chocolate over the cake.
Allow the cake to stand on the cooling rack until the topping has set completely.

Transfer the Swiss roll to a serving plate and enjoy!

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3-Ingredient Chocolate Cheesecake

September 22, 2021by Karen ClaassenLeave a Comment

You will keep this recipe as a quick and delicious go-to whenever you are in need of a dessert, something sweet or a treat. The taste is dramatically altered by the chocolate of your choice … choose wisely!!

200g full fat cream cheese
200g chocolate, chopped finely
5 eggs, separated

Preheat your oven to 170℃ and line a 18cm cake tin with baking paper. Cover the bottom and about half way up, of the cake tin with tin foil and place the tin in a roasting dish. Put aside.
Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water.
Stir until completely melted and remove from the heat. Allow to cool slightly.
Add the cream cheese and egg yolks to a mixing bowl and beat with an electric beater.
Drizzle in the cooled chocolate and mix until blended.
Add the egg whites to a clean mixing bowl and beat until stiff peaks.
Stir about a third of the whites into the chocolate mixture to lighten it.
Add the rest of the whites and gently fold through until no trace of white is visible.
Gently scrape the mixture into the prepared cake tin and level the surface with a spatula.
Now pour very hot water from the TAP into the roasting tray so that the water reaches about 3cm.
Place the cake in the oven and bake for 15 minutes.
Lower the temperature to 160℃ and bake for another 15 minutes.
Turn the oven off and leave the cake inside for another 30 minutes before removing it from the baking tin.
Serve the cheesecake slightly warm with a chocolate sauce.

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Cappuccino Puddings

September 17, 2021September 16, 2021by Karen ClaassenLeave a Comment

If you are a chocolate fan but don’t like sweet, these are for you!

90ml cream
10ml espresso coffee granules
30ml Kahlúa (or a coffee cream liqueur)
3 eggs + 1 egg white, separated
25g caster sugar
160g dark chocolate, chopped
cocoa powder for dusting

Preheat your oven to 190℃. Grease 6 ramekins with a minimum capacity of 175ml. Place them on a baking tray and set aside.
Pour the cream into a small saucepan over a low-medium heat until just warm.
Add the espresso and Kahlúa and stir until the coffee granules are dissolved.
Divide the mixture between the prepared ramekins.
Add the 4 egg whites to a clean mixing bowl and beat until it forms soft peaks.
Now whisk in the sugar, adding a teaspoonful at a time until the mixture is stiff and glossy.
Add the chocolate to a heatproof bowl set over simmering water and stir until completely melted and silky smooth.
Take the chocolate from the heat and set aside for 10 minutes. Stir it every now and then so that it cools down.
Add the egg yolks to the chocolate and stir through.
Stir in a third of the beaten egg white mixture.
Now fold in the rest of the whites until no trace of whites are left.
Spoon the mixture into the ramekins and bake it for 15 minutes.
Sift the puddings with cocoa powder (or icing sugar if you want a sweeter pudding) and serve immediately.

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Chocolate-Espresso Kick

September 9, 2021by Karen ClaassenLeave a Comment

Two of my very favourite drinks in one cup!!

250ml milk
15ml sugar
80g chocolate, chopped
30ml espresso
2,5mll vanilla

Pour the milk into a small saucepan, add the sugar and turn the heat to medium. Warm the milk to just before boiling point.
Turn down the heat to the lowest setting and add the chopped chocolate.
Simmer the mixture for 5 minutes while whisking/stirring continuously.
Take the saucepan from the heat and add the hot espresso and vanilla.
Stir through and serve hot.

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Chocolate and Blueberry Tart

September 2, 2021by Karen ClaassenLeave a Comment

For the pastry:
80g dark chocolate, 75% cocoa
175g butter, cubed
230g caster sugar
4 egg yolks
10ml vanilla
5ml milk
50g cocoa powder
350g flour

Blueberry custard:
150g blueberries
15ml lemon juice
250ml + 30ml coconut milk
60g honey
15ml cornstarch
10ml agar-agar

Chocolate ganache:
160g dark chocolate, chopped
180ml coconut and cows milk
30ml honey
15ml coconut oil
a pinch of salt

Making the pastry:
Melt the chocolate and set it aside.
Add the butter, sugar, egg yolks, vanilla and milk to the bowl of a food processor and process to mix.
Add the chocolate in a thin stream while the engine is running.
Add the sifted cocoa and flour to the mixture and process until the mixture forms a smooth ball of pastry.
Wrap the pastry in plastic wrap and rest for 30 minutes in the refrigerator.
Roll out the pastry between two sheets of baking paper to a thickness of 3mm.
Line a loose bottom tart tin and then line the pastry case with tin foil. Freeze for one hour.
Preheat your oven to 180℃.
Bake the pastry case with the foil lining for 15 minutes. Remove the foil and bake for another 15 minutes.
Set aside to cool completely.

Making the blueberry custard:
Add the berries, lemon juice, 250ml coconut milk and honey to the bowl of a food processor and process until smooth.
Pour the 30ml coconut milk into a small bowl and add the cornstarch and agar-agar. Stir to dissolve.
Pour the blueberry mixture into a small saucepan over medium heat and bring to the boil.
Drizzle the cornstarch mixture into the blueberry mixture while whisking continuously until smooth and it starts to thicken.
Pour the blueberry custard into the cooled tart shell and allow to cool.
Refrigerate for 1 hour.

Making the ganache:
Add the chocolate, milk (pour whatever you have left of the coconut milk into a measuring jug and then fill up with dairy milk to 180ml), honey and coconut oil to a heatproof bowl set over a saucepan with simmering water. Stir until the chocolate has melted and you are left with a smooth mixture.
Pour over the blueberry custard.
Refrigerate the tart for 4 hours before serving.

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Chocolate and Vanilla Marble Cake

August 19, 2021August 19, 2021by Karen ClaassenLeave a Comment

This cake has a fine, delicate crumb which gives it a silky mouth-feel and makes it the ultimate teatime treat!

220g butter, very soft
240g caster sugar
a pinch of salt
20ml honey
6 eggs
280g flour
2,5ml baking powder
30ml cocoa powder
5ml vanilla

Chocolate Glaze:
150g chocolate, 70% cocoa
10ml coconut oil
30ml vegetable oil

Preheat your oven to 170℃ and line a small loaf tin of 21cm X 11cm with baking paper.
Add the butter, sugar, salt and honey to the bowl of a stand mixer fitted with the paddle attachment.
Turn the mixer on to high speed and beat the mixture until it is fluffy and very pale – about 6 – 7 minutes, scraping down once or twice.
Add the eggs to a small bowl and whisk together.
Run the mixer’s engine on medium-low and add the egg a little at a time, waiting for it to be incorporated before adding more.
Now mix the flour and baking powder together and add it in the same way.
Scoop half of the batter into a clean mixing bowl and sift the cocoa powder over it. Mix with a spatula until the cocoa powder is fully incorporated – the batter will appear very dry, but keep mixing until it turns brown.
Add the vanilla to the half of the batter which you have kept in the mixer bowl and stir through.
Spoon 3-4 dollops of the vanilla batter into the baking tin, alternating with the cocoa batter. Keep going until there is no batter left.
Lightly pull a butter knife through the batter, stirring-mixing the two colours.
Level the top and bake the loaf for 1 hour and 15 minutes.
Cool the cake on a cooling rack for 10 minutes before removing it from the baking tin by lifting it out in the baking paper.
Allow the cake to cool completely.

For the chocolate glaze:
Add all the ingredients to a heatproof bowl set over simmering water and stir until melted completely.
Remove the glaze from the heat and allow to cool for about 15 minutes.
Place the cooled cake on a cooling rack and place the cooling rack inside a baking sheet so that the chocolate drips down into it.
Pour the glaze over the cake. Allow to stand at room temperature for at least one hour.
Slice and serve.

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Chocolate-Orange Biscuits

August 12, 2021August 12, 2021by Karen ClaassenLeave a Comment

These biscuits do not look like much but they are soooo good! They have a wonderful snap and the chopped chocolate adds a sharp and delicious chocolatey fabulousness!!

125g butter
175g caster sugar
225g flour
10ml baking powder
80g dark chocolate, finely chopped BUT NOT SHAVED
the grated zest of 2 oranges
15ml fresh orange juice

Preheat your oven to 180℃ and line two baking sheets with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat together on high speed. The mixture should be fluffy and airy.
Remove the bowl from the mixer and sift the flour and baking powder into the bowl. Stir together.
Add the chopped chocolate, orange zest and orange juice to the mixture and mix together with a spatula.
Flour a work surface and roll the dough to a 0,5cm thickness.
Cut out with a biscuit cutter of your choice and place on the prepared baking sheets.
Bake the biscuits for 20 minutes.
Remove the baking sheets from the oven and leave the biscuits on the sheets for 5 minutes before cooling it completely on a cooling rack.
Store the biscuits in an airtight glass jar.

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Chocolate Bread-and-Butter Pudding

July 28, 2021July 18, 2021by Karen ClaassenLeave a Comment

This is the perfect make-ahead dessert when entertaining as it needs to rest in the refrigerator for 24 hours before baking. With its crunchy outside top and soft, squidgy inside it is best served in small portions as it is very rich. Leftovers are equally good when cold!

10 slices white bread, 0,5cm thick
160g dark chocolate, chopped
75g butter
450ml cream
60ml dark rum
110g caster sugar
a pinch of cinnamon
3 eggs
extra pouring cream for serving

Grease a 18cm X 28cm ovenproof ceramic dish.
Remove the crusts from the bread slices and then cut each slice into 4 triangles. Set aside.
Add the chocolate, butter, cream, rum, sugar and cinnamon to a heatproof bowl set over a saucepan of barely simmering water.
Stir the mixture every now-and-then until the butter and chocolate has melted and the sugar has dissolved.
Remove the bowl from the heat and give it a good stir to amalgamate the ingredients. Put aside.
Add the eggs to a large mixing bowl and whisk together.
Pour the chocolate mixture over the eggs in a thin stream while whisking continuously. Remember: pour slowly, whisk quickly.
Spoon a 1cm layer of chocolate mixture into the base of the baking dish and arrange half the bread triangles in overlapping rows on this chocolate layer.

Pour half of the remaining chocolate mixture as evenly as you can, over the bread.
Arrange the rest of the triangles on top of this layer, finishing off with a layer of chocolate.

Gently press down the bread with a spoon so that it gets covered evenly with the liquid as it cools.
Cover the dish with plastic wrap and allow to cool completely. Place the dish in the refrigerator for 24 hours.

Cooking the pudding:
Preheat your oven to 180℃.
Remove the plastic wrap and bake the pudding for 35 minutes.
Allow to stand for 10 minutes before serving with pouring cream, custard or ice cream.

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Chocolate-Brownie Cheesecake

July 23, 2021July 16, 2021by Karen ClaassenLeave a Comment

The best of two worlds!! A delicious chocolatey brownie base with a velvet baked cheesecake topping!

For the brownie base:
115g butter
115g dark chocolate, chopped
200g caster sugar
2 eggs
50ml milk
115g flour

For the cheesecake topping:
500g cream cheese, room temperature
125g caster sugar
3 eggs
5ml vanilla
125ml Greek yoghurt

Preheat your oven to 180℃ and grease a 22cm loose-bottom cake tin.
Add the butter and chopped chocolate to a heatproof mixing bowl and place it over a saucepan of barely simmering water. Stir every now and then until melted.
Remove the bowl from the head and add the sugar. Whisk until the ingredients are amalgamated.
Add the eggs and milk and whisk to mix.
Add the flour and stir through until the mixture is just blended.
Scrape the mixture into the prepared cake tin and even it out with a spatula.
Place in the oven and bake for 25 minutes.
Remove and set aside.
Lower the oven temperature to 160℃.
Add the cream cheese, sugar, eggs and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat together on high speed until you have a smooth mixture. Scrape the bowl down once or twice in between mixing.
Remove the bowl from the mixer and add the yoghurt. Stir the yoghurt through the cheesecake mixture.
Pour the mixture onto the baked brownie base.
Place in the oven and bake for 55 minutes.

Remove the cake from the oven and place it on a cooling rack to cool completely.
Cover with plastic wrap and refrigerate for a minimum of 4 hours, but preferably overnight.
Run a knife around the edge of the cake before removing the sides of the cake tin.
Cut into slices and drizzle with melted chocolate to serve.