Double Chocolate Doughnuts

Adapting the Chocolate Cupcakes recipe from Ottolenghi, I made these doughnuts as a experiment. The result was completely satisfactory adding a teaspoon of vanilla paste the chocolate get a intense flavor.

Makes 6 doughnuts

Ingredients

70g all-purpose flour
15g cocoa powder 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 

1/4 teaspoon salt
1 eggs at room temperature 

60ml greek yogurt
50ml sunflower oil
65g light brown sugar
1 teaspoon vanilla paste
1/3 cup dark chocolate, cut into small pieces 

Glaze

70ml heavy cream
20g salted butter, cut into pieces.
85g dark chocolate, chopped. 
7ml Irish cream (Baileys) optional

Coarsely chopped, pistachio for topping

Directions

Cupcakes

Preheat oven to 350°F (180°C). Grease a doughnuts pan.

In a medium bowl sift together flour, cocoa powder, baking powder, baking soda and salt, then whisk all the ingredients until combined, set aside. 

In another bowl, whisk together the egg, greek yogurt, vegetable oil, light brown sugar and vanilla paste, until combined. Using a wooden spoon or rubber spatula, add the flour mixture and mix until incorporated. Finally fold the chocolate chips.

Divide batter among greased doughnuts pan filling each about 3/4 full. Bake for about 10-12 minutes or until a toothpick inserted into doughnut comes out with a few crumbs.

Remove doughnuts from the oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and let to cool completely.

Glaze

Meanwhile the doughnuts are in the oven, start by making the glaze. Place the chocolate in a heatproof bowl, set aside. Put the heavy cream into a small saucepan and place it over the heat almost boiling point, then remove from the heat and pour into chocolate. Use a tablespoon and stir until the chocolate is melted. Add the butter and Irish cream and beat until smooth.

Cover the surfaces of the chocolate bowl with cling film. Leave at room temperature until the doughnuts are cooled and the glaze has started to set.

Spread the glaze over tops of doughnuts with a tablespoon. Top with chopped pistachios and allow glaze to set at room temperature. 

Enjoy!!

Skillet-baked Chocolate Chip & Nut Cookies

Being really delicious and easy to make, I can say that they are definitely one of my favourite sweet treats. I strongly recommend making them!

Ingredients

1/2 cup (113g) salted butter
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 medium egg, at room temperature
1 teaspoon (5ml) pure vanilla paste
1 1/2 cup (160g) all purpose flour
1/2 teaspoon (4g) baking soda
1/4 teaspoon (2g) salt
2/3 cup (140g) dark chocolate chips (54% off cocoa)
1/4 cup (20g) walnuts and pecans, roughly chopped

Directions

Position rack in the middle of the oven and preheat the oven to 350ºF (175ºC).

Butter two 6-inch-skillets, set aside.

Start by melting the butter in a saucepan over a low heat. When the batter is melted retire from heat and let the butter to cool a little bit. 

Meanwhile the butter is cooling, take a large bowl and whisk together the egg, light brown sugar and granulated sugar until lightly pale and fluffy. Stir in the vanilla paste and the butter until combined.

In a medium bowl sift together the flour, baking soda and salt. Add the flour mixture into the wet ingredients and fold everything until incorporated with a rubber spatula. Finally, stir in chocolate chips and nuts. Keep some chocolate chips and nuts aside for topping.

Divide the batter evenly among the skillets, and smooth the top with a spoon. Spread the remaining chocolate chips and nuts on top. Bake for about 17 minutes or until golden brown on the edge but still slightly soft in the center. (If you have one big skillet you should bake it for 22 to 25 minutes).

Let cookies to cool for 10 minutes on a cooling rack before serving.

This recipe was adapted from Linda Lomelino, Call me Cupcake

Enjoy!!

Chocolate Cupcakes

 

These chocolate cupcakes are moist and light. I have been making many different recipes so far, and I can say that finally I have found the right one. If you want to make them I promise you will not be disappointed!

Makes 12 cupcakes

Ingredients

For the cupcakes
2 eggs at room temperature 

115ml soured cream
80ml sunflower oil
20g salted butter, melted
60g light brown sugar
60g granulated sugar
20ml molasses
120g all-purpose flour
35g cocoa powder 
1 teaspoon (8g) baking powder 
1/2 teaspoon (4g) bicarbonate of soda 
1/4 teaspoon (2g) salt
40g ground almonds
200g dark chocolate, cut into small pieces 

For the ganache
135ml heavy cream
35g salted butter, cut into pieces.
165g dark chocolate, chopped. 
15ml Irish cream (Baileys)

Direction

Preheat the oven to 350ºF (180ºC). Position a rack in the middle of the oven. Put the paper liners in the muffin pan.

Start by adding, the eggs, soured cream, sunflower oil, melted butter, sugars and molasses in a medium bowl. Whisk by hand everything together until well-combined, but it is really important not to overmix the batter in order to have good result. 

In another bowl sift together the flour, cocoa powder, baking powder and baking soda. Then, add the dry ingredients over wet mixture, along with the salt and ground almonds, and fold together gently. Finally stir in the chocolate chopped.

Divide batter among baking cups, filling each about two-thirds full. Bake for about 16 to 18 minutes or until a toothpick inserted into the center of the cupcakes comes with a few crumbs. Let cupcakes to cool for 5 minutes before removing on a wire rack to cool completely.

Meanwhile the cupcakes are in the oven, start by making the ganache. Place the chocolate in a heatproof bowl, set aside. Put the heavy cream into a small saucepan and place it over the heat almost boiling point, then remove from the heat and pour into chocolate. Use a tablespoon and stir until the chocolate is melted. Add the butter and Irish cream and beat until smooth.

Cover the surfaces of the chocolate bowl with cling film. Leave at room temperature until the cupcakes are cooled and the ganache has started to set.

Place a mound of whipped ganache (about 1 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops. Decorate with sea salt flakes, fresh raspberries or chocolate sprinkles.

This recipe was adapted from BBC good food by Ottolengui.

Enjoy!!

Chocolate Muffins

Makes 8 big muffins or 12 regular muffins.
These Chocolate muffins are moist and fluffy. They are even better than the ones from bakeries!

Ingredients

1 1/2 cups (180g) all purpose flour
1/2 teaspoon (4g) baking soda, optional
2 teaspoons (8g) baking powder
A pinch of salt
2/3 cup (65g) unsweetened cocoa powder
1 large egg
1 egg yolk
1/2 cup (120ml) vegetable oil
200ml sour cream or plain yogurt 
3/4 cup + 1 tablespoon (160g) dark brown sugar, packed
1 teaspoon (5ml) vanilla bean paste
3/4 cup (120g) bittersweet chocolate chips (54% cocoa)
2 tablespoons (30ml) hot water, optional
Sea salt flakes to garnish

To make this recipe you will need: a whisk, 2 bowls, a muffin pan and some paper liners or tulip muffin cases. 

Directions

In a large bowl sitf the flour, unsweetened cocoa powder, baking powder, baking soda (if it's using) and salt. Whisk together, set aside.

In another bowl whisk the egg and the egg yolk lightly, then add the vegetable oil, sour cream or plain yogurt and vanilla paste, beat until smooth.

Add the wet ingredients into dry ingredients, never the other way around and fold gingerly with a rubber spatula. Do not to overmix the batter in order to have good results. (At this point, if the batter is too dry and thick stir in the hot water until smooth). Stir the chocolate chips in by hand whit a rubber spatula. Put the batter into the fridge for at least 30 minutes.

Preheat the oven to 190ºC. Position rack in the middle of the oven. Put the paper liners in the muffin pan (I used the tulip muffin cases).

Take the batter from the fridge. Use a medium size scoop spoon to pour the batter evenly into the muffin cups. Place in the middle of the oven and bake to 190ºC about 8 minutes, then reduce temperature to 160ºC and continues baking for 10 to 12 minutes or until a toothpick insert in the muffins comes out with a few crumbs.

Get the muffin pan from the oven and place it over a wire rack. Decorate muffins with some chocolate chips on top meanwhile they are still warm and some sea salt flakes. Let cool for about 5 minutes and then transfer the muffins onto the wire rack.

This recipe was adapted from Conelchef

Enjoy!!

Ghost Chocolate Cake for Halloween

INGREDIENTS

For the ghosts
2 egg whites
1/2 cup granulated sugar
Pinch of salt

For the cake
1 1/2 cups all-purpose flour
1 3/4 dark brown sugar
1/2 dark cocoa powder (I use Cacao Barry Extra Brute)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 buttermilk 
1/2 cup brewed coffee or espresso
1/2 sunflower oil
2 eggs room temperature
1 teaspoon vanilla extract

Chocolate frosting

2 egg whites
1/2 cup granulated sugar ( I use light brown sugar)

1/2 cup + 2 tablespoon dark chocolate 70% cocoa, coarsely chopped

1/2 cup unsalted butter, at room temperature

Dark chocolate glaze
1/2 cup dark chocolate (70%)
3 tablespoons unsalted butter
Pinch of salt

DIRECTIONS

To make the ghosts

Preheat oven to 230ºF (110ºC). Whip the eggs white and the pinch of salt in a bowl until stiff peaks form. Whisk in sugar and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Put mixture into piping bag, cut a 1.5cm hole. Line a baking sheet with parchment paper. Squeeze a small circle of whipped egg white, pulling upwards to make a ghost shape. You should get about 20 ghosts. Bake for 1 1/2 hours until crisp. 

To make the cake

Preheat the oven to 350 degrees (180ºC). Grease three 6-inch (15cm) sandwich cake pans with non-stick baking spray.

In a small bowl combine the cocoa powder and brewed coffee until smooth. Set aside.

In a medium bowl, sift the flour, baking soda and salt, mixing well until incorporated. Stir in sugar until combined. 

In a large bowl whisk the eggs, buttermilk, sunflower oil, coffee mixture and vanilla extract until combined, then fold with a rubber spatula the dry ingredients into the wet ingredients until smooth.

Divide the batter evenly between the 3 prepared pans (I always use a medium size scoop spoon to divide equal the batter into the pans). 

Bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean. Let to cool for about 5 minutes in the pans before turning out onto a wire rack to cool completely.

To make the chocolate frosting

Melt the chocolate in a bowl over a saucepan of simmering water. Remove from heat and set aside.

Combine the sugar, egg whites, and salt a bowl. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F (60ºC) on a candy thermometer or a digital thermometer, about 3 minutes.

Retire the bowl from the heat and whisk with a hand mixer on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. Add the melted chocolate until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.

To make the chocolate glaze

Coarsely chop the dark chocolate and place it in a saucepan together with butter, over low heat. Stir often until everything is melted. Add a pinch of salt. Let cool to room temperature (but make sure it doesn’t thicken too much, it should still be liquid).

DECORATION

Paint ghosts' eyes with chocolate glazed with a toothpick or skewer.

Fill a piping bag with the chocolate frosting whit a round nozzle. Put some frosting on the plate to avoid the cake turn it out.

 

Place the first cake layer on a plate, then pipe or a layer of frosting on top. Don’t pipe or spread all the way out to the edge as the weight of the cake will make it spread.

Place the second layer on top of the first layer. Pipe a layer of frosting on top. Put the third layer on top. If it is necessary put the cake in the fridge for a few minutes to stabilize.

Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.

Put some gosht on top.

Happy halloween!

Recipe inspired from Kanela y Limón, Tarta fantasma de chocolate

Enjoy!!

Blueberry squares

Makes 12-16 squares

INGREDIENTS

1 1/2 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
Pinch of salt
9 tablespoons cold salted butter, cut into small pieces
1 egg yolk
1 teaspoon fresh lemon juice 

Filling
1 cup fresh blueberries
1/4 cup granulated sugar. (I used light brown sugar)
2 teaspoons cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

2 teaspoons raw cane sugar for garnish

DIRECTIONS

Making the crust
Preheat the oven to 350ºF (180ºC). Butter and 8 inch square pan and line the bottom of the pan with parchment paper. (I used an 5x9 inches pan).

In a medium bowl mix the flour, sugar, baking powder and salt. Add the butter  and egg yolk using your fingers to pinch the butter into the flour mixture until the dough is crumbly.

Press 2/3 part of the dough into the bottom of the prepared pan. Set aside

Blueberry filling

In a medium bowl stir together the blueberries, sugar, cornstarch, lemon zest and lemon juice.

Baking the blueberry squares
Put over the dough the blueberry mixture, then put the rest of the crumble dough over the blueberry mixture. Garnish the raw cane sugar on top.

Bake for 32-35 minutes, until the crust is golden brown. Let to cool completely in the pan, then refrigerate. 

Cut into squares for serving. You can serve the squares cold or warm.

Recipe adapted from My Sweet Kitchen Cookbook by Linda Lomelino

Enjoy!!

Vanilla Chocolate chip Muffins

Makes 5 muffins.

INGREDIENTS

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup light brown sugar
1 stick unsalted butter, melted and cooled
1 large egg, at room temperature
1/2 cup whole milk
1 teaspoon (5ml) vanilla bean paste
1/8 cup dark chocolate chips

DIRECTIONS

Preheat the oven to 350ºF (180ºC). Position rack in the middle of the oven and put the paper liners in the muffin pan. 

In a medium bowl sift together the flour, baking soda and baking powder. Add the sugar and mix until combined. Set aside.

In another bowl whisk the melted butter, egg, vanilla and milk until combined.

Pour the wet ingredients over the flour mixture and mix everything until combined. Finally fold chocolate chips until incorporated.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan, the muffin cup will be full. 

Finally, topping each with some chocolate chips.

Bake for around 20-22 minute until golden brown or until a toothpick insert on the muffins comes out clean.

Let the muffins to cool on a wire rack almost 10 minutes before removing from the pan.

Recipe from Objetivo Cupcake Perfecto

Enjoy!!

Outrageous brownies with walnuts on top

INGREDIENTS

1 cup dark chocolate, roughly chopped
6 tablespoons unsalted butter
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup light-brown sugar, packed
1 teaspoon pure vanilla extract
1/4 cup chocolate coarsely chopped or chocolate chips
1/4 coarsely walnuts

DIRECTIONS

Preheat oven to 350F (180ºC) and place the rack in the center of the oven. Grease an 8 inch square pan, and line the bottom of the pan with parchment paper.

Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted or place them in a heatproof bowl over a pan of simmering water and allow to completely melt, do not overheat.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until pale and fluffy during 3 minutes. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just incorporate. Stir the chocolate coarsely chopped or Chocolate chips. 

Pour the batter into prepared pan and put some coarsely walnuts on top. Bake until Brownie is shiny and crackly yet soft in centers, 18-20 minutes. Cool in the pan for 10 minutes; transfer to a wire rack to cool completely.

Recipe inspired from Martha Stewart's Outrageous Chocolate Cookie

Enjoy!!

Strawberry & Chocolate Galettes

2 galettes, 6-8 servings

INGREDIENTS

Pie crust
1 1/3 cups all-purpose flour
1 tablespoon icing sugar
Pinch of salt
7 tablespoons cold salted butter, cut into small pieces
1/4 cup ice-cold water

Filling
2 cups fresh strawberries
1/4 cup granulated sugar. (I used light brown sugar)
2 teaspoon vanilla bean paste
1 tablespoon cornstarch

Glaze
1 tablespoon milk
2 teaspoons raw cane sugar for garnish

Decoration
1/4 cup dark chocolate chips

DIRECTIONS

Piecrust
In a medium bowl mix the flour, icing sugar, and salt. Add the butter using your fingers to pinch the butter into the flour mixture until the dough is crumbly.
Add the cold water gradually and mix in it with a fork.
Divide the dough into two equal-sized pieces. Form the halves into balls and carefully press each into a flattened round and cover them whit a plastic wrap. Put in the fridge alt least 2 hours. 

Strawberry filling

Sort the strawberries and cut them into halves or quarters, place the cut strawberries into a bowl. Stir in sugar, vanilla, and cornstarch and mix together until incorporated.

Assembling and baking the galettes
Preheat the oven to 350ºF (180ºC).
Place a large piece of parchment paper on a flat surface to avoid the dough get stuck. Lightly sprinkle flour on the parchment paper. Roll out each piece of  dough into a circle 1/8 inch thick. 
Filling the circles equally and spread it out to about 2 inches from the edges. Working all the way around each circle, fold the edge of the dough up over some of the filling and press down so it hold is shape.
Place the galettes over the parchment paper onto a platter and place into the freezer for about 10 minutes.
Get the frozen galettes from the fridge and place them over a baking sheet. Brush the galettes with milk and sprinkle one teaspoon of raw cane sugar on top.
Bake for 35-45 minutes, until the crust is golden brown and the filling is bubbly. Immediately sprinkle the chocolate chips over the strawberry filling, in a few seconds you will see how the chocolate melts.

You can serve still warm or at room temperature. 

Recipe adapted from My Sweet Kitchen Cookbook by Linda Lomelino and Bakerita, Chocolate strawberry galette gluten free paleo

Enjoy!!

Brûléed Earl Grey Rice Pudding from Joy the Baker

Makes 4 puddings.

INGREDIENTS

1 cup water
1/2 cup short grain white rice
1/8 teaspoon sea salt
1 tablespoon unsalted butter
1/2 teaspoon lemon zest
1 Earl Grey tea bag
2 cups whole milk
1/4 cup sugar, plus more for topping and brûlée (I used demerara sugar)

DIRECTIONS

Put the water into a saucepan and bring it to a boil. Stir in the lemon zest, salt and rice and return the pan to a boil. Reduce the heat to low and simmer the rice, covered, until the rice absorbed all of the water, about 15 minutes.

When rice is cooked, pour it in a bowl. Return the saucepan to the heat and add the butter, milk, sugar and tea bag to the pan. Bring to a low boil, stirring often so the milk does not burn. Add the cooked rice to the hot milk. Stir often, until the milk cooks down. Remove the tea bag after 10 minutes of simmering. The rice will be creamy after about 20-25 minutes. Pour the pudding into a large bowl or single mugs to cool in the fridge or at room temperature.

When the pudding is cooled and just before serving, sprinkle the top of the pudding with at least 2 teaspoons of granulated sugar. Melt and caramelize the sugar into a Brûléed effect with a kitchen torch.

Recipe from from Joy the Baker, Brûléed Earl Grey Rice Pudding 

Enjoy!!

Blood Orange Upside down Cake

Blood orange means to me love at the first time. I think you will not regret to make this delicious cake.

Serve 8

INGREDIENTS

100g unsalted butter at room temperature, plus extra for the pan
3 tablespoon (24g) Demerara sugar
50ml (3 tablespoon + 1 teaspoon) greek yogurt
2 Blood oranges, washed, cut thinly and deseeds
2 eggs 
2/3 cup (90g) raw cane sugar  
1 teaspoon (5ml) vanilla bean paste
1 cup (130g) all-purpose flour
1 teaspoon (4g) baking powder
1/4 teaspoon (2g) salt
Zest from 1 Blood orange

DIRECTIONS

Place the rack in the center of the oven and preheat to 350 F (175ºC). Wash and slice 2 blood oranges thinly. Remove any seeds. Set aside

Set up the spring form pan.

Generously, butter a 23-24 cm (9-9.5-inch) springform pan. 

Sprinkle the Demerara sugar all over the pan. 

Put the orange slices at the bottom of the pan in one single layer.

Melt the butter in a saucepan over the heat or in a microwave for a few seconds. Combine the melted butter and Greek yogurt. Let to cool.

In a separate bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.

In a large bowl, with an electric mixer whisk the sugar, vanilla bean paste and blood orange zest, until combined.

Then, in a medium speed, whisk in the eggs until combined. For about 2 to 3 minutes.

Reduce speed to low, stir in the flour mixture until incorporated. I recommend you not to over mix in order to have good result.

Finally, turn the electric mixer off, add the Greek yogurt mixture over the batter and fold with a rubber spatula until just combined.

Pour batter into the prepare pan and smooth the top. 

Bake for around 32-36 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 5 minutes before inverting the cake onto a plate to cool. 

You can serve it warm or cool. For a delicious treat you can serve it with and vanilla ice cream ball.

This delicious recipe was adapted from Linda Lomelino, Blood orange upside down cake 

Enjoy!!