sweet – Page 21 – My Whisk and I

Chocolate Caramel Tart

October 27, 2021October 27, 2021by Karen ClaassenLeave a Comment

Base:
225g chocolate biscuits
150g butter

Filling:
100g butter
200g brown sugar
2 x 385g tins of condensed milk
7,5ml salt

Topping:
83ml cream
160g dark bitter chocolate, chopped

For the base:
Preheat your oven to 160℃ and spray a 23cm loose base tart tin with cooking spray.
Add the biscuits to the bowl of a food processor and process to fine crumbs.
Add the melted butter and mix/blitz until the mixture looks like wet sand.
Spoon the crumb mixture into the tart tin and press it firmly into the base and sides of the tin.
Bake the tart base for 10 minutes.
Remove from the oven and allow to cool.

For the filling:
Add the butter to a saucepan and melt it over medium heat.
Add the sugar and whisk to combine.
Keep stirring the mixture with the whisk until the sugar has melted completely.
Add the condensed milk and keep whisking to incorporate.
Cook the caramel for about 5 minutes, taking that it doesn’t overheat and burn, and then add the salt.
Pour the mixture into the tart case and bake in the oven for 15 minutes.
Take the tart from the oven and set aside to cool slightly.

For the topping:
Add the cream and chocolate to a heatproof bowl set over simmering water.
Stir the mixture every now and then until smooth and completely melted.
Take the bowl from the heat and allow to stand for about 10 minutes. Give it a stir every now and then so that it cools down.
Spoon the chocolate onto the caramel layer and spread it evenly with a spatula.
Refrigerate the tart for 2 hours to set.
Allow the tart to come to room temperature before serving.

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Triple Chocolate Mousse

October 21, 2021October 20, 2021by Karen ClaassenLeave a Comment

150g milk chocolate, chopped
45ml boiling water
7,5ml powdered gelatine
3 eggs, separated
375ml whipping cream
150g milk chocolate, chopped
150g dark chocolate, chopped

Line a 22cm x 11cm loaf tin with plastic wrap, leaving enough plastic to make an overhang (so that you can fold it on top of the mousse later on). Tip: wet the loaf tin before lining it – the water will help the plastic “stick” to the the tin.
Add the white chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt. Remove from the heat, give it a good stir and set it aside for about 5 minutes to cool.
Add 15ml of the boiling water to a small cup and sprinkle 2,5ml of the gelatine over. Stir the mixture continuously until the gelatine has dissolved completely – about 2 minutes of constant stirring.
Add the gelatine and one egg yolk to the melted chocolate and stir to combine.
Add 125ml cream to a mixing bowl and beat with electric beaters until soft peaks form.
Add the cream to the chocolate mixture and stir through until combined.
Add one egg white to a clean mixing bowl and beat with an electric whisk until soft peaks form
Fold the egg white into the chocolate mixture with a spatula.
Pour the mixture into the prepared tin and refrigerate for 1 hour or until the white chocolate layer is set.

Repeat the process with the milk chocolate and half of the remaining ingredients.
Pour over the white chocolate mousse and place back in the refrigerator for another hour or until set.

Repeat with the dark chocolate and the remaining ingredients.
Pour over the milk chocolate layer and place in the refrigerator for a minimum of 6 hours.

Serve the mousse with a chocolate sauce or plenty of berries.

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Broken Glass Slices

October 18, 2021October 17, 2021by Karen ClaassenLeave a Comment

An old classic for jelly lovers and perfect to enjoy at a pool party!

4 x 85g packets powdered jelly, 4 different colours/flavours
225g digestive biscuits
125g butter, melted
125ml boiling water
20ml powdered gelatine
500g cream cheese
200ml condensed milk

Dissolve each colour jelly in 200ml boiling water and pour into individual/separate containers. (Lunch boxes work well). Set in the refrigerator for about 4 hours.
Cut the jelly into cubes and set aside.
Spray a 23cm x 23cm x 5cm baking tin/container with cooking spray.
Break up the biscuits and place it in the bowl of a food processor. Blitz until it resembles fine sand.
Melt the butter and add it to the biscuits with the engine running.
Transfer to the prepared baking tin and press firmly into the tin base in an even layer. Chill in the refrigerator.
Pour the boiling water in a mixing bowl and add the gelatine. Stir until the gelatine has completely dissolved and set aside to cool.
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth.
Scrape down, add the condensed milk and mix for a minute or so.
Add the cooled gelatine mixture and blend well.
Now take the bowl from the mixer and add the jelly cubes. Gently fold everything together.
Scrape the mixture over the biscuit base and press it into the corner of the baking tin. Flatten the surface by gently pressing down on the mixture with a spatula.
Cover the tin with plastic wrap and refrigerate overnight.
Slice the tart with a clean sharp knife and serve.

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Vanilla Sheet Cake with Coconut Chocolate Ganache

October 15, 2021by Karen ClaassenLeave a Comment

This is a delicious sheet cake with a wonderful fine crumb and the chocolate ganache dresses it up for any occasion!

For the cake:

330g butter, room temperature
550g granulated sugar
5 eggs
5ml vanilla
660g flour
2,5ml + 1,2ml baking powder
1,2ml salt
250ml milk

Preheat your oven to 180℃ and line 27cm X 37cm X 5cm cake tin (I use a roasting tin) with baking paper.
Add the butter and sugar to the mixing bowl of a stand mixer fitted with the paddle attachment. Beat together on a high speed until pale and fluffy.
Turn the mixer to medium speed and add the eggs one at a time, giving each egg time to incorporate into the mixture.
Add the vanilla.
Sift the flour, baking powder and salt together in a bowl.
Turn the mixer to a low speed and add the flour mixture and milk alternately.
Scrape the batter into the prepared baking tin and place it in the oven to bake for 40 minutes.
Cool the cake on a cooling rack until completely cold and slice into squares.

For the Coconut Chocolate Ganache:
180g white coconut chocolate OR white chocolate and a handful of roasted coconut flakes
120ml cream

Chop the chocolate finely and add the chocolate and cream to a heatproof bowl set over a saucepan with simmering water.
Allow the chocolate to melt, stirring every now and then until the mixture is silky smooth.
Now take the bowl from the heat and stir the ganache.
Drizzle the ganache over the cake slices while still slightly warm.
Decorate with roasted coconut flakes.

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Flower Jellies

October 11, 2021October 10, 2021by Karen ClaassenLeave a Comment

These pretty flower jellies can be served as a light dessert or as a palate cleanser. The wine may be replaced with grape or any other clear juice.

6 eggs
edible flowers
10ml powdered gelatine
45ml cold water
45ml sugar
150ml very hot water
75ml white wine or clear fruit juice

Poke a hole in the bottom of the eggs and pour out the insides. Thoroughly wash the inside of the shells and wipe dry.
Push the edible flowers inside the empty shells.
Pour 45ml water into a bowl and sprinkle the gelatine on top. Set aside to bloom for 5 minutes.
Add the sugar to the gelatine and pour in the hot water. Stir the mixture until the sugar and gelatine has dissolved completely.
Set aside to cool for a few minutes and then add the white wine. Mix well and allow to cool to room temperature.
Pour the gelatine mixture into the egg shells and refrigerate until firm. (about 6 hours)
Peel the egg shell away and serve the flower jellies.

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Milk Chocolate Brownies

October 7, 2021October 7, 2021by Karen ClaassenLeave a Comment

These brownies are fudgy and chocolatey and all things fabulous and delectable! Easy to make and keeps well in a sealed container for 3 – 4 days.

125g butter, cubed
120g +120g milk chocolate
375ml brown sugar
15ml vanilla
2 eggs
250ml + 62ml flour
15ml cocoa powder
2,5ml salt
1,2ml baking powder

Preheat your oven to 180℃ and line a 20cm X 20cm X 5cm cake tin with baking paper.
Add the butter to a heatproof bowl.
Break the chocolate into pieces and add it to the butter.
Set the bowl over a saucepan with simmering water and allow to melt.
Remove the bowl from the heat and stir the mixture to amalgamate. Set aside, stirring every now and then, to cool until lukewarm.
Add the sugar and vanilla to the chocolate mixture and stir through.
Add the eggs one at a time and beat well with a hand whisk. You want a glossy, smooth mixture.
Sift the flour, cocoa powder, salt and baking powder together and add it to the chocolate mixture. Mix through.
Chop the remaining 120g milk chocolate in to chunks the size of peas.
Stir the chocolate into the brownie mixture.
Scoop the batter into the prepared baking tin and bake for 30 minutes.
Remove from the oven and cool completely before slicing it into 16 squares.
The brownies keep well in a sealed container for 3 – 4 days.

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Curry Ice Cream

October 5, 2021October 5, 2021by Karen ClaassenLeave a Comment

I knoooooow!!! Please try this ice cream – it is unusual but really has flavour-interest that will keep you coming back!

500ml cream
1 X 385g can of condensed milk
15ml mild curry powder
5ml ground cinnamon
15ml ground turmeric
yellow food colouring
cinnamon quills (sticks) to decorate
sugar cones or bowls

Add the cream and condensed milk to the bowl of a stand mixer fitted with the whisk attachment.
Sift the curry powder, cinnamon and turmeric into the bowl. Do not skip the sifting as you might end up with lumps of spice!
Turn the mixer to high speed and beat the mixture until it reaches medium-stiff peaks.
Pour the mixture into a 4 litre container (I use a medium size bread tin) and cover it with plastic wrap.
Place in the freezer for at least 6 hours.
Take the ice cream from the freezer and stand at room temperature for 15 minutes before serving.

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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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Crème Brûlée Cones

September 24, 2021September 23, 2021by Karen ClaassenLeave a Comment

Sugar cones filled with crème pâtissière and then brûléed to a crunchy sweetness makes for a fabulous casual dessert. The crème pât can be made well in advance and kept in the refrigerator, however, assemble the dessert when you are ready to serve.

4 large sugar cones
granulated sugar for the topping/brûlée
For the crème pâtissière:
40g cornflour
500ml milk
50g + 50g caster sugar
4 egg yolks
5ml vanilla

Making the crème pâtissière:
Add the cornflour to a small bowl. Drizzle a small amount of milk into the bowl while stirring – you want a runny, pourable paste. Set aside.
Add the egg yolks and 50g caster sugar to a large mixing bowl.
Pour the cornflour slurry into the egg mixture and stir to mix with a whisk. Set aside.
Pour the milk into a small saucepan and add the other 50g caster sugar.
Place on medium heat, stirring until the sugar has dissolved.
Take the saucepan from the heat as soon as tiny bubbles start to appear around the edges of the pan.
Drizzle the warm milk mixture into the egg mixture while whisking continuously. Remember: pour slowly, whisk quickly.
Now pour the mixture back into the saucepan and place it on a medium-low heat.
Stir with a wooden spoon until thick and creamy.
Allow to simmer lightly for 30 seconds before removing from the heat.
Add the vanilla and stir through.
Pour the crème pâtissière into a clean bowl and cover with plastic wrap. Push the step onto the surface with your hand to prevent a skin from forming.
Allow to cool completely.
Refrigerate until you are ready to serve the cones.

Assembly:
Stand the sugar cones in drinking glasses.
Whisk the cold crème pâtissière by hand until you have a silky smooth consistency.
Spoon the mixture into the cones and sprinkle an even layer of granulated sugar on the surface.
Brùlée the sugar with a blowtorch and serve immediately.