MOIST CHOCOLATE CAKE

The world-famous Sacher torte was created in the nineteenth century and is a speciality of the Hotel Sacher in Vienna.  The original recipe is still a closely guarded secret, but many variations have been introduced.  It is basically a moist chocolate cake coated with apricot jam and decorated with thick layer of dark chocolate glaze.  On a visit to Vienna I decided to taste the genuine Sacher torte which I did twice and here is my version.  Apologies to the original recipe!

What you need:

500ml (2 cups) cake flour, sifted
125ml (1/2 cup) cocoa
10ml (2 tsps) baking powder
5ml  (1 tsp) bicarbonate of soda
2 large eggs
310ml (1-1/2 cups) castor sugar
250ml (1 cup) real mayonnaise (like Hellman's)
250ml (1 cup) water
5ml (1 tsp) vanilla essence

How to make the cake:

1. Sift flour, cocoa, baking powder and bicarbonate of soda together
2. Beat eggs and castor sugar until light and creamy, and fold into dry ingredients.
3. Combine mayonnaise, water and vanilla essence.  Mix well and add to mixture.
4. Line with absorbent paper towel a lightly greased 240 mm diameter ring mould, or make a ring mould by placing a glass in the centre.  Don't forget to grease the glass too.
5.  Pour the batter into the prepared dish and microwave on 70% (medium-high) power for 8 to 10 minutes.
6.  Allow standing time of five minutes before turning out on a  cooling rack, allow to completely cool before covering with chocolate topping.

 What you need for the topping:

60ml (4 tbs) smooth apricot jam
250ml (1 cup) white sugar
250ml (1 cup) hot water
60ml (4 tbs) butter or margarine
30ml (2 tbs) cocoa
60ml (4 tbs) cold water
60ml (4 tbs) cornflour

1. Place apricot jam in a small glass bowl and microwave on 100% (high) power for 30 seconds.  Brush over top and sides of cake.
2. Topping:  combine sugar, hot water, butter or margarine and cocoa.  Mix cold water and cornflour add to the cocoa mixture and microwave on 100% (high) power for three to four minutes.  Stir twice.
3. Pour warm mixture over entire cake.

Ganache

If you prefer to make a Ganache then use 350g good quality chocolate and 375ml (1-1/2 cups) of cream.  You will need to break the chocolate into small pieces and place in a heat resistant bowl, add the cream and microwave on 50% (medium) power until melted and just starting to boil, stir frequently.  If the mixture is too thick add two to three tablespoons water.

MORE ABOUT CHOCOLATE

 

 

Lily's  Chocolate  Cup  Cakes

 

 

My neighbour decided to tempt me with her little delicious chocolate cup cakes, the pic is not very good but biting into these delicious chokkie cup cakes is a moment to remember. 

 

 

This is what you need:

 

125ml (1/2 cup) hot water

90ml (6 tbs) cocoa powder, sifted

60ml (4 tbs) milk

5ml (1 tsp) vanilla essence

250ml (1 cup) cake flour

5ml (1 tsp) baking powder

pinch of salt

125ml (1/2 cup) butter or margarine

125ml (1/2 cup) soft brown sugar

90ml (6 tbs) white sugar

2 large eggs

 

 

How to make the cup cakes

 

1, Mix hot water and cocoa until smooth.

2. Add milk and  vanilla essence and mix.

3. Sift flour, baking powder and salt in separate bowl.

4. Beat the butter and sugars until light and creamy.

5. Add the eggs one at a time and mix well.

6. Now add the cocoa mixture and the flour mixture alternately starting with the flour and ending with the flour, mix well after each time you add.

7. Place mixture in muffin pans or use cup cake paper holders.

5. Bake in a preheated oven at 180 degrees Celsius for 20 minutes.

 

To decorate:

 

You can top them with chocolate butter icing and shavings of chocolate.

 

 

 



MOIST CHOCOLATE CAKE

 

 

Moist Chocolate Cake

 

I formulated this recipe way back in the early 1990's and it is still one of my favourites, I am also delighted that this recipe has circulated and been used many times.  One day I received in the mail a letter and a recipe telling me how successful this recipe has been, the sender had used the recipe often for fetes and cake sales.  When I read the recipe I realised it had come a full circle I was receiving a recipe that I had formulated and written so many years ago.  When I tell you the recipe has mayonnaise in many will say yes you know the recipe.  My first introduction to using mayonnaise (must be the real kind not tangy) was during my research and work time in the USA, my colleague CiCi Williamson shared using mayonnaise in baking.    



MY CHOCOLATE CRAVING

What is it about chocolate?  When a chocolate craving hits me I try to ignore it.  If I'm shopping I look for the most unchocolaty chocolate convincing myself I will satisfy this craving.  Even better, if I find a non-fat, or low-fat, no sugar product as long as it looks like chocolate, I'm convinced to buy it.  The packaging convinces me that my craving is about to be satisfied.  As I pass through the check point the "chocolate" is the first to be scanned an into my bag, then the contentment comes over me and the saliva in my mouth stops drooling.  I'm not moving out of my parking not yet!  The wrapper is not sensually unwrapped but ripped off and my teeth sink into......................oh! no!  I've fooled myself again trying to soothe my guilt.  It's NOT CHOCOLATE, when will I learn my lesson that nothing replaces the craving of chocolate but chocolate

PERFECTLY BAKED SCONES

 

 

 

Uncle Ben's Scones

 

 

What you need

 

 

500ml (240g) self-raising flour

5ml (1 tsp) baking powder

10ml (2 tsps.) sugar

2.5ml (1/2 tsp) salt

60ml (4 tbs) margarine or butter

1 large egg

180ml (3/4 cup) buttermilk

 

What you do

 

1. Sift dry ingredients together and rub in margarine.

2. Beat eggs and milk, pour into dry ingredients.

3. Use a flat bladed knife mix into a stiff dough, add more milk if mixture is too stiff.

4. Turn out onto floured surface and lightly form into flatten dough about 20mm thick.

5. Cut into rounds you can use a glass.

6. Brush with milk and bake in a preheat at 190 degrees Celsius for approximately 12 minutes.

 

Note:  I have made this recipe many times using plain milk instead of buttermilk and works just as well.

 

 

 

 

 



 



I ALSO MAKE FLOPS!

 

 

My flop scones

 

 

I have a friend coming for tea this morning and I want to bake a batch of scones, no problem I know the recipe so well my neighbour an elderly gentleman gave it to me way back in 1988.  Those were the days when hospitality was part of being neighbourly, Ben made feather-light scones and when ever I make them they always just perfect.......until this morning!  The baking tray has just revealed a disaster (as the picture tells).  No time for panic my friend will be here at 10:30 a.m. but before a fresh batch appears I have to post this on my blog.  It's no good me just telling you about how successful I am I also want to share my flops.  What did I do wrong?   In my haste I forgot the raising agent. Solution?  It's always a good idea to have the recipe at hand for those senior moments.   



A fragrance from my garden

 

Yesterday, today and tomorrow

 

 



This beautiful yesterday, today and tomorrow releases a fragrance which  permeates my garden.  My neighbours and passer's by often comment on the lovely fragrance and beauty of the flowers.  I have seen them take a deep breath inhaling the scent, I remind myself that although it's raining and cold my garden is telling me that Spring is here. 

 

Can you imagine baking and cooking in the kitchen preparing delicious meals and then testing and tasting? /Can you imagine those aroma's wafting through the house tantalising the taste buds ? That's my house,  I enjoy my "work" once I have finished testing it's tasting time with a cuppa in my hand I sit out on my patio sometimes my husband or a neighbour joins me.  Hospitality is perhaps in this rushed time we living lost, maybe it is time to stop and smell the roses, sharing with a friend or family.   Spring time is the best time. 

 

 

MY NEW KITCHEN

When we scaled down on my husbands retirement I left behind my self-designed kitchen with ample space both cupboards and work tops.  I had a wonderful walk in pantry and of course my kitchen was fitted out with Defy appliances. (I've always been a Defy fan).  My kitchen now is half the size that I had, I like to call it my "touch control" kitchen everything is just a touch away. I want to show you how easy and economical it is to use your microwave oven, and yes I do use conventional appliances I have stove.  The secret lies in combining with other conventional appliances, then you can have a meal in a jiffy and will taste yummy!   Keep in touch with me, the next few weeks I am going to launch a video "In my kitchen", welcoming you in my kitchen.  Hopefully this will be a regular feature on my blog and later you can interact with me in: "Ask Jean".       

PUMPKIN PIE

Pumpkin pie seems to be fashionable and I am well acquainted with this American favourite.  A variety of recipes each one claiming to have Mamma's best pumpkin pie.  The American's often take short-cuts using canned pumpkin and ready made crumb base, we do it all from scratch.  This recipe is from my colleague CiCi Williamson living in Houston, Texas. 

 

Cici's Pumpkin Pie

 

 

What you need

 

125ml (1/2) cup soft brown sugar

5ml (1 tsp) ground cinnamon

2.5ml (1/2 tsp) ground nutmeg

2.5ml (1/2 tsp) ground ginger

pinch of ground cloves

pinch of ground all spice

30ml (2 tbs) gelatine

60ml (4 tbs) water

125ml (1/2) cup milk

3 extra large eggs, separated

375ml (1 1/2) cups of pureed pumpkin

60ml (1/4) cup sugar

 

That's your ingredients, now you need a crumb crust pie shell made from:

 

200g pkt of ginger, Marie or Tennis biscuits crushed finely

60ml (4 tbs) butter or margarine,

240 mm diameter pie dish (not metal)

 

You need to melt the butter or margarine in the microwave oven on 100% (high) power for one minute and mix with the finely crushed biscuits crumbs.  Press the crumbs into the lightly greased pie dish, microwave on 100% (high) power for one minute.  You are now ready for the filling.

 

1. Blend together brown sugar and all the spices.

2. Sprinkle gelatine over 60ml water, microwave on 100% (high) power for one minute until dissolved, stir once.  Set aside.

3. Stir the milk, egg yolks and pumpkin into the sugar and spice mixture

4. Add the gelatine, microwave on 100% (high) power for five to six minutes, stirring twice.

5. Refrigerate the mixture until the mixture forms mounds when dropped from a spoon.

6. Beat the egg whites until almost stiff. 

7. Gradually add sugar and beat until sugar is dissolved.

8. Fold pumpkin mixture into egg whites;  blend.

9. Pour mixture into baked pie shell and refrigerate 3 to 4 hours, or until firm.

10. Top with whipped cream.

 

Serves six to eight

 

 

 

 



Apple Tart la Difference

 

 

Apple Tart la Difference

 

 

A friend turned 86 yesterday and we "oldies" had a lovely birthday tea, what I enjoyed most was we just forgot about the calories, cholesterol and concentrated on enjoying our time together.  We had fun!

I posted the recipe on facebook and promised to share on the blog so here it is, easy economical and delicious.

 

APPLE TART LA DIFFERENCE

This is not a stodgy heavy dessert, when you make the topping it has the consistency of a pancake mixture so you pour it over the apples. 

30ml (2 tbs) butter

45ml (3 tbs) sugar

2 large eggs, beaten

90ml (6 tbs) flour

10ml (2 tsp) baking powder

pinch of salt

250ml (1 cup) milk

1 x 410g can apples

Sauce:

30ml (2 tbs) golden syrup

30ml (2 tbs) butter

 1. Beat butter and sugar until light and creamy.

2. Sift dry ingredients and add eggs alternatively to butter and sugar mixture.

3. Stir in milk mix well.

4. Lightly grease a heat resistant 20cm square dish.

5. Arrange apples in dish

6. Pour batter on top of apples

7. Bake at 200 celsius for 15 to 20 minutes

8. Melt syrup and butter to make a sauce and pour over the warm pudding.

Serves four

 

NOTE:

 

I doubled the recipe and used Granny Smith fresh apples which I stewed with a little brown sugar, cinnamon and raisins, gives that nice tangy taste.  You can use a can of apples but may find it a little bland in taste so do add sugar, cinnamon and raisins if you prefer.  Another variation but then it becomes expensive is chopped Brazil nuts, divine!!!

 

I also discovered flavoured maple syrup at Woollies which cost the same price as ordinary syrup so I used this and found it worked well.