Mocha Cookies

Crisp on the outside, chewy on the inside; these quick to make, quick to eat cookies are a perfect chocolate fix. Feel free to change the amount of chocolate chips and coffee essence you add to better suit your tastebuds.

Ingredients:

275g (10oz) Flour

1 tbs Cocoa powder

1 tsp Baking powder 

200g (7oz) Sugar

50ml (3.5 tbs) Oil

2 tbs Coffee essence

100ml (6.5 tbs) Milk

50g (2oz) Dark chocolate chips

Method:

• Preheat the oven to 180°C (350°F, Gas Mark 4). Grease and line a baking tray.
• Sift the flour, cocoa powder and baking powder into a large bowl. Add the sugar.
• Mix in the oil, coffee and milk until it all comes together.
• Stir in the chocolate chips.
• Roll the dough into balls, slightly smaller than golf balls.
• Bake in the oven for 12 - 15 minutes, or until the cookies are firm when you shake the tray.
• Leave to cool or enjoy.

Double Chcocolate Cake

This decadent chocolate cake is sure to delight all chocolate lovers. With chocolate, chocolate and more chocolate, this cake is difficult not to love.

Ingredients:
For the cake:
300g (10.5oz) Cream flour
225g (8oz) Caster sugar
30g (1oz) Cocoa powder
1 tsp Baking powder
1 tsp Vanilla essence
30ml Oil
1 tsp White vinegar
250ml Water

For the icing:
250g (9oz) Dark Chocolate Chips
3 tbs Milk
100g (3.5oz) Icing sugar

Method:

• Preheat the oven to 180°C (350°F, Gas Mark 4). Grease and line two 20cm (8") cake tins.
• Sift all the dry ingredients in a large bowl.
•  Add the vanilla, oil and vinegar. Slowly mix in the water as needed.
•  Pour mixture evenly into the two cake tins.
• Bake for 25 - 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Leave on a wire rack tray to cool. While cooling make the icing.
• In a heatproof bowl over a pan of simmering water, melt the chocolate.
• Once melted stir in the milk and slowly sift in the icing sugar.
• Place the first cooled cake on a large plate; spread some icing on top. Place the second cake on top and spread the icing over the top and sides of the cake.
• Decorate as desired and enjoy. 

 

Chocolate Chip Cookie Cake

What's better than a chocolate chip cookie? Only a giant chocolate chip cookie. This gigantic chocolate chip cookie, or cookie cake as my brother put it, is a perfect treat to go with some leftover vanilla ice cream or chocolate sauce.

Ingredients:

50ml Vegetable oil

2 tbs Peanut butter

150g (5oz) Golden caster sugar

3 tbs Milk

1 tsp Vanilla essence 

175g (6oz) Cream flour

1 tsp Baking powder 

150g (5oz) Dark chocolate chips 

Method:

• Preheat the oven to 180°C (350°F, Gas Mark 4). Grease and line a 20cm (8") diameter cake tin.
• Mix together the oil, peanut butter and sugar until smooth. Add the milk and vanilla.
• Slowly sift in the flour and baking powder. Stir in the chocolate chips.
• Transfer the mixture into the cake tin. Using a wooden spoon, push the dough into the cake tin.
• Bake for 25 - 35 minutes; or until the cookie has a golden brown colour.
• Leave to cool on a wire rack to cool. Cut up and enjoy.

Chocolate Caramel Banana Cupcakes

This is a simple yet very tasty cupcake recipe. Salted caramel and chocolate is one of my favourite combinations; and I love the addition of the banana in these cupcakes.

Ingredients:
For the cupcakes:
100g Brown sugar
200g Unsalted butter, melted
3 Eggs
1 tsp Vanilla essence
175g Cream Flour
2 tbs Cocoa Powder
1 tsp Baking powder
1 tsp Salt
2 Bananas, mashed

For the caramel icing:
125g Unsalted butter, softened
200g Brown sugar
80ml Cream / Buttermilk
1 tsp Salt
300g Icing sugar

Method:

• Preheat oven to 180°C (350°F, Gas Mark 4). Line a muffin tray with 12 paper cupcake cases.
• In a large bowl, cream the butter and sugar. Mix in eggs and vanilla.
• Fold the dry ingredients into the mixture. Slowly stir in the bananas.
• Spoon the mixture into the cupcake cases and bake for 20 - 25 minutes or until a skewer inserted into the centre comes out clean.
• While the cupcakes are cooling, make the icing.
• Melt the butter in a small saucepan. Add brown sugar and cream / buttermilk and stir until the sugar is dissolved.
• Add salt and allow to simmer for 3 minutes. Remove from heat and allow to cool for 20 minutes.
• Slowly mix in the icing sugar until smooth. Pipe the icing onto the cooled cupcakes and enjoy.

I made the cupcakes in the picture with a very light brown sugar. However, I strongly suggest using a dark brown sugar as it adds more of a caramel flavour.

Homemade Oreos

Oreos, the world's favourite cookie. Found in over 100 countries, every day more than 20.5 million oreos are sold worldwide. So, quite a popular cookie! These homemade versions are just as tasty, if not more so. These oreos make great gifts, and will have people begging you to make them again and again.

Ingredients:
For the chocolate biscuits:
275g (10oz) All-purpose flour
50g (2oz) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Baking powder
1/4 teaspoon Salt
300g (10.5oz) Sugar
150g (5oz) Unsalted butter, softened
1 egg

For the filling:
100g (3.5oz) Unsalted butter, softened
250g (9oz) Icing sugar, sifted

Method:

• Preheat the oven to 190°C (375°F). Grease and line two biscuit trays.
• In a bowl of an electric mixer, mix the flour, cocoa, baking soda and powder, salt, and sugar. While mixing on a low speed, add the butter, and then the egg.
• Continue mixing until the dough comes together
• Take rounded teaspoons of the dough and roll them out. Using a cookie cutter roughly the same size as an oreo, cut out the cookies until all the dough has been used up.
• Place the cookies 2-3 inches apart on a parchment-lined baking sheet.
• Bake for 6-8 minutes, or until the tops are just cracking.
• To make the filling, place the butter in a mixing bowl, and at low speed, gradually beat in the sugar. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy
• To assemble the cookies, spread some filling on top of a cookie. Place another cookie, about the same size on top.
• Lightly press, to work the filling evenly towards the outside of the cookie. Enjoy with a large glass of milk!

Banana Nut Brownies

These nutty, banana brownies can cure any chocolate craving, perfect for those days when you really need brownie. Each fudgy bite will have you asking 'how can these brownies be both oil and butter free?'

Ingredients:
175g (6oz) Flour
150g (5oz) Sugar
50g (2oz) Cocoa powder
1/2 tsp Baking soda
50ml (1.5fl.oz) Maple syrup
150ml (5fl.oz) Milk
1 Banana, mashed
3 tbs Peanut butter, smooth or crunchy
2 tsp vanilla essence
100g (3.5oz) milk chocolate, melted

Method:

•  Preheat the oven to 180°C (350°F, Gas mark 4). Grease and line a 20cm (8") square cake tin.
• Place the dry ingredients into a large bowl. Slowly add the maple syrup, milk and the banana.
• Gradually mix in the peanut butter, vanilla essence and melted chocolate.
• Pour the mix into a cake tin and cook for 20 - 25 minutes, or until a skewer inserted into the centre of the brownies comes out clean.
• Take out of the oven and place on a wire rack tray to cool. Once cool, cut up into squares and enjoy.

Chocolate, Halzelnut Dacquoise

Dacquoise is an impressive meringue dessert from France commonly eaten at Easter time. However, I strongly believe dacquoise should be eaten all year round; it consists of hazelnut meringue, chocolate ganache and a creamy filling. Dacquoise is perfect for any celebration.

Ingredients:

For the Meringue:

 250g (9oz) Hazelnuts

300g (10.5oz) Caster sugar

2 tbs Cornflour

6 Egg Whites

For the Ganache:

150g (5oz) Dark chocolate

100ml (3.5floz) Cream

For the Filling:

2 Egg yolks

65g (2oz) Caster sugar

300ml (10floz) Milk

2 tbs Cornflour

300ml (10floz) Whipping cream

Method:

•  For the Meringue, preheat the oven to 180°C (350°F, Gas mark 4)
•  Put the hazelnuts into a food processor and pulse until ground. Spread the nuts on a roasting tin and cook for about 10 minutes, stirring every 2 - 3 minutes until golden brown.
• Transfer into a medium sized bowl and add 100g caster sugar and the cornflour.
• Reduce oven temperature to 150°C (300°F, Gas Mark 2). Grease and line 3 baking trays. Draw a 20cm (8") diameter circle on each tray. Set aside.
• To make the meringue, pour the egg whites into a clean bowl. Add salt and whisk until it is white and frothy. Start to add the 200g (7oz) caster sugar, a little bit at a time. Whisk until stiff peaks are formed when the whisk is taken out of the mixture. Gently fold the hazelnuts into the meringue.
• Spoon the meringue into a piping bag with a 1.5cm (0.6") nozzle. Start piping the meringue in the centre of the circle drawn on the baking tray and slowly spiral outwards.
• Bake for one hour, rotating the top and bottom trays after 30 minutes. After 50 minutes, check to make sure the meringues do not darken too quickly. Turn the oven off, open the door and leave the meringues to cool for 50 minutes to an hour.
• For the filling, whisk the egg yolks and caster sugar, while gradually adding the cornflour. Bring the milk to the boil over a low heat. Pour the egg yolk mixture into the milk and continue whisking until it boils. Reduce heat and simmer, while continuing to whisk for 3 minutes. Take off the heat and leave to cool for an hour.
• For the ganache, place the chocolate into a heatproof bowl. Heat the cream in a saucepan until it is gently simmering. Pour the cream into the bowl with the chocolate. Stir the cream and chocolate until smooth. Set aside until cool, place in the fridge to thicken.
• Take the filling out of the fridge. Whisk the whipping cream until it reaches the 'soft peak' stage. Fold the cream and filling together.
• Take one meringue and spread some of the filling on top. Take another meringue and place it on top. Spread some of the ganache that meringue. Place the final meringue on top.
• Mix the remaining filling and ganache together. Spread this on the top of the final meringue.
• Decorate with hazelnuts and enjoy.