Archive of ‘chocolate’ category

Chocolate and Raspberry Fondant

Chocolate fondants look so impressive but are secretly really easy to make! These make a lovely dessert to follow a winter supper and can be made a couple of hours ahead of baking.
Raspberry Sauce
100g raspberries, lightly crushed 
2tbsp water 
1tbsp caster sugar 
Chocolate Fondant
50g butter, plus extra for greasing 
50g dark chocolate 
50g caster sugar 
1 egg 
50g self-raising flour 
1tsp cocoa powder 
You will also need 2 ramekins or pudding moulds 
Start by making the raspberry sauce; Place the raspberries, sugar and water into a pan and gently heat, until the raspberries are soft and the mixture is syrupy. Remove from the heat and take 4 tablespoons of the sauce and pass through a sieve to remove any seeds. Leave to cool.
For the chocolate fondant, prepare the ramekins by brushing them with butter followed by a dusting of cocoa powder. Place the butter, chocolate and sugar into a microwaveable bowl and microwave on a medium heat for 1-2 minutes, stirring every 30 seconds until the chocolate has just melted. Give the mixture a really good stir until it’s completely smooth, then whisk in the egg and then add the flour. Stir through 2 tablespoons of the smooth raspberry sauce and give the whole mix a really good whisk until everything is fully combined.
Spoon the mixture into the ramekins, cover with clingfilm and place in the fridge for at least 30 minutes, although they can be left for a good few hours before baking.
When you’re ready to cook, preheat the oven to 200°C, remove the fondants from the fridge, take off the clingfilm and bake for 14 minutes exactly. The timing is really important here; over-baking with result in a fondant without a gooey middle and under-baking will leave you with a chocolatey mess!
Take the fondants out of the oven and leave for one minute to rest. Turn them out onto a plate, spoon some more raspberry sauce over the top, add a dusting of icing sugar and a couple of raspberries for decoration and serve immediately.
Recipe by Millie Norton

Taste The Tube

Ever wondered what your tube stop would taste like if it were a flavour? No, nor had we, but now we can see what it would taste like anyway…  
James Winnerton, who suffers from a rare condition called synaesthesia tastes words when he hears or reads them and made it his life mission to complete the tube map with each and every flavour.   
Some are nice, such as Chocolate Digestives (which is Covent Garden to me or you) whilst others don’t conjure up the nicest thoughts, like Putrid Meat (Kilburn). 
 It does make us a little peckish though! What does your Tube stop taste like

Very Chocolately Muffins

You can’t beat cake…. especially when it’s chocolate! So we combined both together to create some delicious light muffins with big chunks of oozy melted chocolate. Perfect with a cuppa!  
8 Squares of White Chocolate 
200g Butter 
85g Brown Sugar 
3 Eggs 
2tbsp Cocoa Powder 
150g Self Raising Flour  
1. Preheat the oven to 180C.
2. Put the chocolate squares into the freezer (so they don’t burn when cooking) and pop the muffin liners into the tin. 
3. Cream together the butter and sugar in a bowl. Add the eggs and cocoa powder and beat again until well mixed.  
4. Using a metal spoon fold in the flour. Fill the cases up to just over half full with the mixture. 
5. Then place one chunk of chocolate in the middle of each and put into the oven to cook for 18-20 mins. 
6. Remove from the oven and allow to cool in the tray for 5 mins. 
7. Eat straight away, leave to cool completely or pop them in the microwave for a few seconds to let the chocolate melt again when you need them – the choice is yours!!

Recipe and photography by Ailie Williams

Peanut butter, Chocolate and Banana Milkshake

Now that Summer is truly on its way we thought it was about time we made another summery treat to share with you. Over the weekend to get us up and going in the mornings we made our peanut butter, chocolate and banana milkshakes! 
You can add ice-cream for extra coolness but the frozen banana itself usually generates enough cool creaminess. These are just delicious – try for yourselves…
Serves 2 
2 bananas
1 dessert spoon of drinking chocolate powder
1 heaped tablespoon of peanut butter
300ml milk
2 spoonfuls of vanilla ice-cream 
- The night before you want to make your milkshakes, slice the bananas, pop them in a plastic bag and freeze them over night
- When you want to make your milkshakes, blend all over the ingredients in a blender, except for the ice-cream
- Then add the ice-cream for extra coolness, if desired. 
By Melodie Walter

Easter Egg Nests

Next to Christmas, Easter is the most food-oriented holiday of the year. If you want a break from all of the usual Easter eggs you snack on over the weekend, why not take a stab at these tasty Easter Egg Nests?
Makes 4
2 tbsp golden syrup
56g butter
2 dsp brown sugar
4 large handfuls of cornflakes
1 tbsp peanuts
1 tbsp raisins
1 tbsp dried pineapple 
1 tbsp coconut flakes
1 tbsp dessicated coconuts
Mini chocolate eggs

- Put the golden syrup, butter and sugar in a saucepan. Bring to the boil then change from a medium to a low heat and boil for 1 min
- Add the syrup to the cornflakes and mix, make sure that they are all covered in a sticky layer
- Add the coconut flakes, dessicated coconut, raisins, dried pineapple and peanuts and mix
- Press down the mixture in cupcake cases, press the mixture down in the middle and sprinkle a little dessicated coconut over each ‘nest’ and place a mini chocolate egg in each
- Ready to eat!

Cherry Cheesecake

Kick the dreary winter blues out with this delicious cherry, chocolately and lime-drizzled cheesecake!

  300g dark chocolate digestive biscuits (crushed)  
150g butter (slightly melted)     
227ml double cream  
600g soft cream cheese   
1 tsp vanilla extract  
100g icing sugar  
410g canned dark cherry fruit filling     
Lime sauce  
2 fresh limes  
3 tbsp sugar  
4 tbsp water  
2 tsp cornstarch        
- Mix the crushed biscuits and butter together and put into a 20cm springform baking tin and chill in the fridge for an hour  
- Beat together the soft cream cheese; then beat in the icing sugar and vanilla extract and finally thoroughly beat in the double cream  
- Layer the mixture on top of the biscuit base from the outwards inwards so that it is spread evenly  – Put in the fridge over night 
 – Add fruit topping and return the cheesecake to the fridge while you make the lime sauce  
-  Mix the cornstarch and water in a bowl until the mixture is smooth  
- Heat the lime juice and sugar on a medium heat, then add in the cornstarch mixture  
- Heat and stir until the sauce thickens and begins to boil 
–  Allow to cool and then drizzle over the cheesecake   
- Eat when ready to be demolished – yum yum!
By Melodie Walter

Perfect Pair

Some foods just go perfectly together, like cookies and milk, jelly and ice cream, macaroni and cheese…. 
So we were excited to see these clever pantone prints from graphic artist Dschwen, who clearly knows a thing or two about perfect food pairs!

It’s an ongoing project, so check out #pantonepairings. 

What’s your favourite?

Chocolate Heaven

In our opinion, there is never a bad time for a piece of chocolate heaven! Well, us girls at Cellardoor certainly don’t think so and not wanting to pass up an occasion to treat our taste buds to something sweet, we have had no better excuse. Last week was National Chocolate Week after all!

Inspired by the rich chocolate cream of Roald Dahl’s Bruce Bogtrotter cake and Recipe Girl’s cheesecake cake: we created our very own chocolate heaven in celebration.

400g soft cream cheese
2 tbsp cocoa powder
200g sugar
140g cooking chocolate
Chocolate Cake
140g sugar
170g self raising flour
110g butter
1 tbsp cocoa powder
2 eggs
200g cooking chocolate
Milk (as needed)
200g heavy cream
200g cooking chocolate
Assorted chocolates
To make the cheesecake (based on Recipe Girl’s Chocolate Cheesecake)
-       Preheat oven to 160C
-       As recommended by Recipe Girl, put a large roasting tray in the oven
-       Grease an 8 inch cake tin and line and grease baking sheet inside and make sure the outside and bottom of the pan is wrapped in tin foil (to stop water seeping through into the cheesecake)
-       Melt the chocolate and put aside
-       Mix the soft cream cheese until it is creamy then blend in the sugar and cocoa powder
-       Add in the melted chocolate and mix well
-       Pour the cheesecake mixture into the cake tin and then place that into the roasting tray
-       Pour an inch of hot water into the tray and put back into the oven
-       Bake for 45 mins
-       Let the cake cool and then freeze (overnight preferably)
To make the chocolate cake
-       Preheat oven to 160C
-       Cream the butter and sugar until light and fluffy
-       Add the eggs and beat into the mixture, separately
-       Add the cocoa powder, self raising flour and mix well
-       Melt the chocolate and pour into the rest of the mixture and blend
-       Add milk as needed and stir so that it is smooth
-       Pour into a 10 inch cake tin (make sure this is greased and lined with baking paper)
-       Bake for 1 ½ hours
-       Cool
To make the topping (taken from Roald Dahl Bruce Bogtrotter‘s cake)
-       Pour the cream and chocolate into a heavy based saucepan
-       On the lowest heat melt the chocolate and stir into the cream
-       Let it cool and pop into the fridge for an hour then decorate cake
Assembling the cake
-       Cut the main cake in half using a serrated knife
-       Place the cheesecake in the middle of the two halves of cake
-       Decorate the top of the cake with the chocolate cream
-       Place chocolates (cut in half) in the middle of the cake where there should be space on the around the cheesecake layer
-       Put any left over on top
-       Eat your chocolate heaven with ice-cream or whipped cream!!
By Melodie Water

Chocolate Coconut Cake

Though it may be true that September has finally come around, summer still reigns! So today we would like to introduce you to something still summery and keeping in line with the coconut theme from last week, our very own Chocolate Coconut Cake!

8 oz self-raising flour
2 oz Cadbury’s drinking chocolate
¼ level tsp salt
3 eggs
2 tbsp coconut milk
1 tbsp milk
5 oz butter (room temperature)
5 oz sugar
8 small bounty bars
4 oz chopped (fresh) coconut flakes
A handful of almonds

-       Preheat oven 180 C
-       Mix all dry ingredients together (flour, salt, sugar, drinking chocolate)
-       Add the butter in and thoroughly mix the ingredients
-       Add the eggs in, one at a time, stir and beat well
-       Add the coconut milk, stir, and then add the milk and stir well – the mixture should have a mousse-like appearance
-       Pour half of the cake mixture into a well greased cake tin (18 x 7.5 cm)
-       Break into chunks three small bounty bars and lay on the cake mixture in the tin
-       Pour in the rest of the cake mixture
-       Lay three whole small bounty bars on top of the cake along with half of the fresh coconut flakes and all the almonds
-       Bake for 1 hour and 15 mins (middle shelf)
-       Once the cake has cooled, melt the three remaining small bounty bars in the microwave (30 seconds max) and with a spoon dollop onto the top of the cake and decorate with the rest of the fresh coconut flakes
-       Put in fridge or keep out and invite friends over for a sunny (or rainy) afternoon of tea and cake!

By Melodie Walter

Monkeying Around

Last weekend we were lucky enough to be invited to the opening of Monkey Shoulder’s Cocolate Trail – Cue a subversive take on the traditional Easter Egg hunt. We started by searching for the eggs in the amazing indoor wilderness created by the team and swapped them for one for the unique cocktails on offer.  which were paired with specifically flavoured chocolates. 
Unfortunately the pop-up bar was only open over Easter weekend, but the cocktail and chocolate pairings are still being served in the three London Cocktail Club bars until 15th April. 
Find out more including the the recipes for the cocktails and videos of how to make them at home on their Facebook page.

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