Tag Archives: dark chocolate

Jaffa Cupcakes

Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!

Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!

Preheat oven to 160c/325f

Mini Cupcake tins are perfect for this but you may use regular size tins and you will only fill them half way.

2 oranges

4 cups almond flour

31/2  teaspoons baking powder

8 tablespoons butter-room temp

1 cup sugar

¾ cup brown sugar

7 eggs

Boil oranges for 1 hour.

Cut oranges (peel and all) into pieces and puree in blender.

Set aside.

Cream butter until light in color about 2 minutes.

Add sugars and beat for 2 minutes.

Add eggs one at a time beating 1 minute after each addition.

Add the almond flour and baking powder.

Stir in the oranges.

Pour into greased cupcake tins and bake until golden. About 30-35 minutes.

Chocolate Ganache

Scald one cup of cream

Pour over 1 cup of  semi sweet Chocolate Pieces , I like Felchlin Accra 70%.

Stir until smooth.

Pour over cooled Jaffa Cakes.

set aside to set.

Creamcake with Chocolate Ganache

This cake is typically called a Boston Cream Pie but to me it seems like a tasty cream filled paradise

Pastry Cream Filling:

I like to make my pastry cream before I start the cake so it can be chilling while the cake is baking and cooling. To ensure a nice solid cake make sure you cool the pastry cream thoroughly before assembling cake.The custard can be made up to 24 hours in advance.


•            1  2/3 cups milk

•            1 vanilla bean, split lengthwise, seeds scraped out or 1 teaspoon                       vanilla extract or vanilla paste

•            4 egg yolks

•            1/2 cup granulated sugar

•            1/8 cup plus 2 teaspoons cornstarch

•            1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes.

In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain.

Very slowly and at a steady stream whisk in  1/2 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan.

Cook over low heat, whisking constantly, until thickened and just boiling.

Remove from the heat, pour into a clean bowl and let sit for 15 minutes.

Stir in the butter.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours



Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans for 15 minutes then remove from pans.

Cool cakes thoroughly on wire racks.

Chocolate Ganache

12 oz. bittersweet chocolate

12 oz.  heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Set aside to cool a bit but still pourable (20 minutes)

The longer you leave it out the thicker it will become so make sure it is still pourable.You want it pourable but not too warm that it melts the cream.

Assemble cake-

Place one layer (upside down )on your cake plate (so you have a flat surface for the cream)

-top with cream

-top with remaining layer(rightside up) of cake.

Slowly pour your ganache over cake in one pour starting in the center of the top for a smooth finished cake.


Marble Cheesecake

Create your own work of art

Preheat to  180c/350f

9” Springloaded Cheesecake Pan


  • 1 ¼ cups  Nabisco Chocolate wafers- blitz in cusinart until powdery
  • 5 tablespoons butter- melted
  • ¼ cup brown sugar

In a bowl, combine all ingredients. Using your hands, press mixture onto the bottom part of cheesecake pan.

Bake for 15 minutes.


  • ¼ pound chocolate-melt over double boiler

 While Chocolate is melting- prepare

Cheesecake Filling

  • 3   8oz. packages of cream cheese
  • ¾ cup sugar
  • 2 tablespoons flour
  • 3 eggs-beaten
  • 2 teaspoons vanilla

 Combine soft cheese , sugar and flour. Mix at medium speed until well blended . Add eggs . Blend in vanilla. Please be mindful not to over mix.

Pour half mixture on top of crust.

Drizzle half the chocolate on top.

Pour in remaining  batter .

Drizzle the rest of the chocolate over top of batter . With a long wooden skewer or a knife , make 3 big figure 8 patterns through chocolate and batter carefully minding not to scrape the crust.

Pretty right?!!

Bake for 50 minutes.

Run a knife around sides of pan to loosen the cake.

Remove the  outer circle of  the springloaded pan.

Cool for 2 hours at room temp. Refrigerate for at least  2 hours before serving.

Salted Caramel Twix

Its fun and exciting to make your own chocolate and you could do this with any biscuit. Just remember _chocolate melts very fast !


Waxed paper

1 box -Shortbread Fingers ( in your cookie aisle)

2 cups melted chocolate – -I like dark chocolate pieces for this 62%

1 recipe salted caramel

Salted Caramel

1 cup sugar

½ cup butter

¼ cup cream

½ vanilla bean scraped

¼ teaspoon sea salt

In a small sauce pan heat cream until warm.

In a separate pan, melt the sugar over med heat. Cook until amber in color and all the crystals are melted.

Slowly add the cream and stir.

Add butter in small amounts stir and take off heat.

Add salt and vanilla. Stir and set aside to cool a bit .

Lay shortbread fingers on waxed paper.

Carefully top each finger with warm Caramel.

Set aside to cool completely.

Melt chocolate pieces over  a double boiler for 3 minutes. Stir frequently as chocolate will hold its shape and you may not realize it is melted.  , turn off heat when chocolate is half melted, and stir.

When chocolate is ¾ melted take top of double boiler off and set on cool surface.

Stir frequently until smooth.

(You can melt chocolate in the microwave at 50% heat for 40 seconds . then at 15 second intervals until smooth.) Do not over heat!!

Using 2 forks as tools

Dip caramel topped shortbreads into the melted chocolate. work fast.

Set on waxed paper to dry. (in a cool place)

When cool peel off the waxed paper and relish in the fact that you have just achieved greatness.

Black Forest Biscotti

The deep flavor of the chocolate and the tart cherries make this crunchy treat perfect with a coffee.

Preheat oven to 160c/325f

2 sheet pans                                                                                                            

  • 3 eggs
  • 1 1/2 cups sugar
  • 1/8 teaspoons almond extract
  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup toasted almonds
  • 1/2 cup bittersweet chocolate -chopped
  • 1/2 cup- dried cherries-chopped

Line baking sheet with parchment or use non-stick spray.

 In a mixing bowl, mix flour, cocoa, baking powder, baking soda and      

    salt. Set aside.

 Whip eggs and sugar together in mixer for 3 – 5 minutes or until mixture 

    is creamy and light in color. Add almond extract and blend.

Add dry mixture into wet, a third at a time. Add toasted, cooled 

    almonds , chocolate bits, and cherries. 

 Turn dough onto board dusted with cocoa powder. Dough is very sticky and will

    absorb all the cocoa, so work with it quickly. Divide dough in half and

    form each half into a 4” x 8” rectangle or to make small biscotti form into

    a  log with your fingers. Lightly pat the top of each to smooth and flatten.

 Move the dough carefully onto baking sheet and bake for 30 minutes.

 Remove from oven and let cool for 5 minutes. Cut diagonally into 1/2”

    slices and return slices to baking sheet standing up, not side down. Bake

    another 30 minutes or until dry.

 Remove from oven. Cool biscotti on wire racks and store in airtight