Okay I admit it, this whole Easter thing is making me obsessed with the subject of chocolate. It's like I've got a bone between my teeth and I won't let go. There are all these delicious recipes floating around in our kitchen and I'm dying to try my hand (or paw) at making them but I've been banned to my dog basket. Can someone please explain to me once and for all why dog's can't eat chocolate? Surely a little taste wouldn't harm me?
Loulou
Yum's the word
You can queue along the pavement for cupcakes at the Hummingbird Bakery - or you can stay at home with their luscious new cookbook and make some for yourself. Here's a taster of the chocolate section ...
- The Observer, Sunday 22 March 2009
- Article history
Double chocolate chip cookies
Makes twelve.
50g unsalted butter
450g dark chocolate, roughly chopped
2 eggs
170g soft light brown sugar or light muscovado sugar
¼ tsp vanilla extract
85g plain flour
½ tsp salt
½ tsp baking powder
2 baking trays, lined with greaseproof paper
Preheat the oven to 170°C/gas 3. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
Put the eggs, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined.
Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Finally, stir in the remaining chocolate until evenly dispersed.
Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10-15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and look glossy. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.
Black bottom cupcakes
The black bottom cupcake looks innocent but packs a punch! It's a dark chocolate sponge with a dollop of cheesecake baked into it. Makes twelve.
1 quantity cream cheese frosting (optional, see following recipe)
for the chocolate sponge base:
190g plain flour
120g caster sugar
40g cocoa powder, plus extra to decorate
½ tsp bicarbonate of soda
40ml sunflower oil
1½ tsp white vinegar
½ tsp vanilla extract
for the cheesecake filling:
140g cream cheese
60g caster sugar
1 egg
½ tsp vanilla extract
a pinch of salt
100g milk chocolate chips
a 12-hole cupcake tray, lined with paper cases
Preheat the oven to 170°C/gas 3. For the chocolate sponge base, put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.
Put the oil, vinegar, vanilla extract and 125ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated. Spoon the mixture into the paper cases until two-thirds full. Set aside.
For the cheesecake filling, beat together the cream cheese, sugar, egg, vanilla extract and salt in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
Stir in the chocolate chips by hand until evenly dispersed. Don't overmix, otherwise the cream cheese will start to split.
Scoop about 1 tbs of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don't overcook, as the cheesecake will become dry and crumbly. Leave to cool slightly before turning out onto a wire rack to cool completely. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate with a light sprinkling of cocoa .
Cream cheese frosting
Makes enough to frost 12 cupcakes.
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy- for at least 5 minutes. Do not overbeat, as it can quickly become runny.
Frosted brownie
Makes about 12 portions.
5 eggs
500g caster sugar
120g plain flour
100g cocoa powder
250g unsalted butter, melted
30g shelled walnuts, chopped
30g dark chocolate, roughly chopped
for the frosting:
200g icing sugar, sifted
75g unsalted butter, at room temperature
30g cocoa powder, sifted
150g cream cheese, cold
a 33cm x 23cm x 5cm baking tray, lined with greaseproof paper
Preheat the oven to 170°C/gas 3.
Put the eggs and sugar in a large bowl and beat with a handheld electric whisk until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand until evenly dispersed.
Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30-35 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.
For the frosting, beat together the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy - at least 5 minutes. Do not overbeat, as it can quickly become runny. When the brownie is cold, spread the frosting over the top.
Chocolate cheesecake
Using the best-quality dark chocolate in this cheesecake will make the finished result taste so much better. A mix of triple chocolate chips (dark, milk and white) can be folded in before baking for an extra kick. Makes 10-12 slices.
for the base:
200g digestive biscuits
2 tbs cocoa powder
150g unsalted butter, melted
a 23cm round springform cake tin, greased and base-lined with greaseproof paper
for the filling:
900g cream cheese
190g caster sugar
1 tsp vanilla extract
4 eggs
200g dark chocolate, roughly chopped
Preheat the oven to 150°C (300°F) gas 2. For the base, roughly break up the digestive biscuits and put them in a food processor with the cocoa powder. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base of the prepared cake tin. Refrigerate while you make the topping.
Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a very smooth, thick mixture. Add one egg at a time while still mixing. The mixture should be very smooth and creamy.
The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split.
Put the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Spoon a little of the cream cheese mixture into the melted chocolate, stir to mix, then add a little more. Eventually stir all the cream cheese mixture into the chocolate mixture and mix until well combined and smooth.
Spoon the mixture onto the cold cheesecake base. Put the tin inside a larger tin or in a deep baking tray and fill with water until it reaches two-thirds of the way up the cake tin. Bake for 40-50 minutes, checking regularly after 40 minutes to make sure it isn't burning. Don't overcook - it should be wobbly in the centre. Leave the cheesecake to cool slightly in the tin, then cover and refrigerate overnight before serving.
• The Hummingbird Bakery Cookbook by Tarek Malouf is published by Ryland Peters & Small, £16.99. To order a copy for £15.99 with free UK p&p go to observer.co.uk/bookshop or call 0330 333 6847
