baking, biscuit, cake, cheesecake, cherry, chocolate, cream, lime, pie, recipe, Summer
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.
100g raspberries, lightly crushed
1tbsp caster sugar
50g butter, plus extra for greasing
50g dark chocolate
50g caster sugar
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.
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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
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
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?
We begin the festive month of December with indulgence and decorations. Here at Cellardoor HQ we aim to bring a touch of winter warmth that will touch the hearts of loved ones or add a touch of femininity to your festive home decorations. Try making our homemade marble marzipan and nutty chocolate coated butter fudge sweets – they can make the most charming gift wrapped up in a box and pretty paper and ribbons. Or even use for decoration on the Christmas tree!
Nutty chocolate coated butter fudge
- Heat the sugar, water and butter in a pan on a low heat – stir until the sugar has dissolved
- Add the condensed milk – stir occasionally until the mixture is thoroughly blended – boil steadily and mix only occasionally
- Test to see if the mixture is ready to be taken off the heat by dropping some into a cold glass; if it forms a soft caramel ball/mound then remove the pan from the heat
- Beat the mixture until it thickens then pour it into a greased tin and leave to cool
- Melt chocolate and pour over the cold fudge and decorate with the hazelnuts
To make what we call the ‘fudgecomb’ (can be seen in the photo) just continue to boil the mixture until thickens and then crumbles. The pan must then be taken off the heat immediately.
Tip: tastes great with melted chocolate drizzled on top with chopped nuts.
Marble marzipan swirls and hearts
- Bind the almonds, sugars, essence and egg together – roll into a ball
- Split the mixture into smaller balls (as many as desired)
- Add your desired food colour to each ball – a different colour to each
- Roll together to make swirls or use a mini stencil like we did to make pretty heart shapes
By Melodie Walter
If you’re around Nottingham this weekend, then we urge you to visit the Pretty Dandy Flea on Saturday at The Congregational Church, Castle Gate.
With over 20 stalls, including a vibrant mix of artists, prints, handmade cushions, records and printed lampshades, you’re sure to find some unusual gifts – just in time for Christmas shopping!
What’s more, there will be DJs from Nottingham record label Hello Thor providing a cool soundtrack, a record stall and (really yummy) homemade cakes and treats from The Pop-Up Sandwich Kitchen.
So why not kick off your festive season in style? We’ll see you there…
Our childhood memories of trick or treat may have long gone but the Cellardoor girls think that life would be very dull without a good dose of sugar and Halloween fun!! If you like custard tart this sweetly spiced pumpkin pie will certainly tickle your taste buds – and in view of the occasion we’ve also carved our own Unicorn pumpkin!
- First, to make the pastry, sift the flour into a bowl and rub the margarine and flour together to make what almost seem like bread crumbs
- Combine the water into the mixture gradually to make the dough
- ‘Flour’ the work top and roll the pastry out to make the base of the pie (8 or 9 inch width pie dish will be fine)
- Grease the dish and place grease proof paper at the bottom and place the rolled and cut dough into the dish and blind bake for ten minutes; take this out of the oven while you make the filling and topping
- Separate the egg whites from the yolks and whisk the whites until they form stiff peaks, fold in the sugar and leave to one side
- Cut up and mash the cooked pumpkin (so that it is still fairly ‘meaty’)
- Put the mashed pumpkin in a bowl and add the eggs, spices and sugar and mix
- Add the condensed milk and stir together
- Put the filling mixture into the semi-baked pastry
- *If you’re feeling creative make the pastry stars to place on the outside of the pie sticking them on with water and use the leftover egg yolk to cover the pastry stars*
- Put the pie into the oven and bake for 50 minutes
- Take it out of the oven and scrape the egg white and sugar mixture on top of the pie to make a flat meringue topping
- Turn the oven temperature down to 140C and bake for a further 1 ½ hours
- Let it cool and place in fridge – when ready to eat this tastes great with hot rum and cinnamon coffee
Please do share your creative treats and carvings – we’d love to see them!!
By Melodie Walter
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.
To make the cheesecake (based on Recipe Girl’s Chocolate Cheesecake)
- 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
- Let the cake cool and then freeze (overnight preferably)
To make the chocolate cake
- 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)
- 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
- 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!!
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!
2 oz Cadbury’s drinking chocolate
5 oz butter (room temperature)
4 oz chopped (fresh) coconut flakes
- 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