teatime treats – Page 2 – My Whisk and I

Chocolate Swirl Brownies

September 25, 2022September 23, 2022by Karen ClaassenLeave a Comment

150g butter, melted
250ml sugar
45ml espresso
2 eggs
5ml vanilla
80g dark chocolate, melted
190ml flour
60ml cocoa powder, sifted
2,5ml salt
80g dark chocolate, chopped

Cheesecake Swirl:
125g cream cheese, room temperature
80ml sugar
1 egg yolk
5ml vanilla

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the melted butter and sugar to a large mixing bowl and whisk together.
Add the espresso, eggs, vanilla and melted chocolate and whisk to combine.
Now add the flour, cocoa powder and salt.
Fold the ingredients together until you have a smooth batter.
Add the chopped chocolate and fold through.
Scrape the mixture into the prepared baking tin and set aside.

For the cheesecake swirl:
Add the cream cheese, sugar, egg yolk and vanilla to a mixing bowl and whisk together until smooth.
Spoon dollops of the cheesecake batter across the surface of the brownie mixture.
Swirl the cheesecake mixture through the brownie batter with a small knife.
Bake in the oven for 20 minutes.
Cool the brownies in the baking tin before removing and slicing.

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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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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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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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Quick-Bake Cheesecake

November 8, 2021November 7, 2021by Karen ClaassenLeave a Comment

This is a small cheesecake that serves about 8 people with a taste-size portion which makes it ideal to serve with tea. It goes against cheesecake rules as it is baked in quite a hot oven and not in a baine Marie, has no eggs in it and is sweetened with condensed milk.

200g digestive biscuits
80g butter, melted
250g cream cheese, room temperature
1 x 385g can of condensed milk
125ml lemon juice
fresh fruit to serve

Preheat your oven to 180℃ and line a 25cm x 11cm x 7cm loaf tin with baking paper.
Add the digestive biscuits and butter to the bowl of a food processor and process until you have a texture that resembles wet sand.
Line the baking tin with the mixture, covering the bottom and sides evenly. Put aside.
Add the cream cheese and condensed milk to the bowl of a stand mixer fitted with the paddle attachment.
Set the mixer on high speed and mix until the cream cheese is smooth – scrape the bowl down once or twice.
Now set the mixer on a low speed and drizzle in the lemon juice. Mix until fully incorporated and you have a smooth mixture.
Scrape the mixture into the prepared baking tin and bake for 30 minutes.
Turn off the oven and leave the cake inside until it has cooled completely.
Place the cheesecake on a serving dish and arrange fresh fruit on top before serving.

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Profiteroles

August 5, 2021by Karen ClaassenLeave a Comment

There is absolutely no “hidden tricks” when it comes to baking perfect profiteroles! Follow the instructions and you will have the satisfaction of perfect fresh profiteroles on your teatime table.

250ml boiling water
125ml butter, cubed
250ml cake flour
2,5ml salt
4 eggs
80g dark chocolate, melted
1 batch crème pâtisserie (search this blog for the recipe)

Preheat your oven to 190℃ and line a large baking sheet with baking paper.
Pour the water into a cast-iron/heavy-bottom saucepan and bring to a rapid boil.
Add the cubed butter and stir until melted.
Add the salt to the cake flour and then add it all to the saucepan with boiling water-butter, at once.
Stir vigorously with a wooden spoon until the mixture comes together in a ball in the centre of the saucepan.
Take the saucepan from the heat and add the eggs, one at a time.
Beat the mixture well. The egg should be completely incorporated before you add the next one. This is a real arm workout but do try and work quick as you need the steam from the heat!
Spoon a heaped teaspoon of the mixture on to the prepared baking tray, leaving enough space in between as the profiteroles expand quite a lot while baking.
Place in the oven and bake for 20 minutes.
Turn the oven temperature down to 160℃ and bake for another 20 minutes.
Take the tray from the oven and immediately slit a small sharp knife into the bottom of each profiterole, making as small a cut as possible, for the steam to escape.
Cool completely on a cooling rack.
Cut the profiteroles open and fill each of them with crème pâtissière (search the recipe on this blog: Custard Buns) or whipped cream.
Spoon some melted chocolate on to each filled pastry and set aside for the chocolate to set.
Serve with a smile!

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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.

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Apple-Cinnamon Loaf

July 21, 2021July 16, 2021by Karen ClaassenLeave a Comment

This is a light fruity loaf that is not too sweet but still ticks all the boxes for a special treat!

500ml flour
125ml sugar
7,5ml baking powder
2,5ml bicarbonate of soda
2,5ml salt
5ml ground cinnamon
250ml buttermilk
1 egg
62ml vegetable oil
250ml dried apple, diced
125ml pecan nuts, chopped

Preheat your oven to 180℃ and line a 23cm X 13cm loaf tin.
Add the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon to a mixing bowl and mix together with a whisk.
Add the buttermilk, egg and vegetable oil to a wide-mouth jug and whisk together until blended.
Pour the liquid ingredients into the dry ingredients. Stir until all the flour has been incorporated and you are left with a shaggy, wet batter.
Add the chopped apple and nuts and stir through.
Scrape the batter into the prepared loaf tin and pat it into the corners.
Place the loaf in the oven and bake for 50 minutes.
Remove from the oven and allow the loaf to cool in the pan for 15 minutes before removing.
Place on a cooling rack to cool completely.
Dust with icing sugar and serve.

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Cinnamon Rolls

June 7, 2021June 4, 2021by Karen ClaassenLeave a Comment

Few things beat an aromatic cinnamon roll on a cold day and these rolls are no exception! I like to hero the yeasty bread and therefore the sugar glaze is toned done in this recipe. Yields 20 rolls but may easily be halved.

1250ml bread flour
7,5ml salt
75ml butter
450ml milk
45ml sugar
15ml instant yeast

30ml butter
30ml white sugar
30ml brown sugar
10ml cinnamon

Add the flour, salt and sugar to the bowl of a stand mixer fitted with the dough hook.
Add the butter and milk to a jug and warm it in the microwave oven. Stir until the butter has melted and the milk is tepid and NOT hot.
Add the sugar and yeast to the milk mixture and stir to dissolve.
Turn the mixer onto low speed and add the milk mixture. Mix/knead for 2 minutes.
Now turn the speed to medium and knead for a further 5 minutes.
Transfer the dough to a clean, lightly oiled bowl and cover with a plastic bag and a tea towel.
Set aside to proof for 1 hour or until doubled in volume.
Line an overproof baking dish/baking tray of about 25cm X 35cm with baking paper.
Dust a work surface with flour and roll the dough into a large rectangle. About 65cm X 30cm.
Melt the 30ml butter and brush an even layer onto the rolled dough.
Mix together the sugars and cinnamon and sprinkle evenly onto the dough.
Roll into a sausage, in the length.
Cut the sausage of dough into 20 even pieces. I do this by halving the sausage, and again halving the half sections and then simply slicing it into five more-or-less equal pieces.
Arrange the dough spirals in the prepared baking dish, cut side facing up and about 1 – 2 cm between them, or as evenly spaced as you can manage.
Slip the baking dish into a plastic bag and leave to proof for 30 minutes.
Preheat your oven to 180℃.
Bake the rolls for 30 minutes.

For the glaze:
500ml icing sugar
30ml butter
10ml vanilla
60ml milk

Sift the icing sugar into a mixing bowl.
Melt the butter and add the vanilla and milk to it.
Pour the wet ingredients into the icing sugar while stirring.

Remove the cinnamon rolls from the oven and immediately drizzle the glaze onto the rolls.
Serve warm or cooled down.