Cake 'n Crumb

03/04/2015

Spicy ginger cookies with dark chocolate and apricot combinations

13/03/2015

Dark chocolate cake, marbled with tangy orange curd

13/03/2015

White chocolate almond mousse layered with dark chocolate brandy mousse, enrobed by hazelnut chocolate ganache with scatterings of crushed hazelnuts.

04/02/2015

White & dark chocolate chipped cake with cherries, blueberries & lemon zest.

09/01/2015

Strawberry, tangerine and vanilla cake

08/01/2015

14/11/2012

Recipe of the Day:

Choclate Fudge Puddings

150g Unsalted Butter
185g Caster Sugar
100g Dark Chocolate, melted and cooled
2 eggs
60g plain flour
125g self-raising flour
30g cocoa powder
1tsp Bicarbonate Of Soda
125ml Milk

Sauce:
50g Unsalted Butter, Chopped.
125g Dark Chocolate, chopped.
125ml cream.
1tsp vanilla essence.

> Preheat oven to 180 degrees celcius. Lightly grease eight 250ml metal moulds with melted butter and line each base with a round of baking paper. If metal moulds are unavailable, you can use Ramekins or a large baking dish.

> Beat the butter and sugar until light and creamy. Add the melted chocolate, beating well. Add the eggs one at a time, beating well after each addition.

>Sift together the plain and self-raising flours, cocoa powder and bicarbonate of soda, then fold into the chocolate mixture. Add the milk and fold through. Half fill the moulds. Cover the moulds with pieces of greased foil and place ina large, deep baking dish. Pour in enough boiling water to come halfway up the sides of the moulds. Bake for 35-40 minutes, or until a skewer inserted the center of each pudding comes out clean.

>To make the sauce, combine the butter, chocolate, cream and vanilla in a pan. Stir over a low heat until the butter and chocolate have completely melted. Pour over the pudding and serve with whipped cream.

Enjoy...

12/11/2012

Recipe Of The Day:

Choc-Chip Cookies with a Christmas Twist.
(Makes about 20 cookies)

250g All Purpose Flour
1tsp Baking Powder
A pinch of Salt
250g Softened Unsalted Butter
100g Firmly Packed Brown Sugar
2tbsp Golden Syrup
1tsp Vanilla Essence
90g Chocolate Chips
60g Candied Ginger, chopped.

1. Preheat oven to 180 degrees celcius. Butter two large cookie sheets and line with grease-proof paper.

2. Mix the flour, baking powder, and salt in a medium bowl.

3. Beat the butter and brown sugar in a large bowl until creamy. Beat in the golden syrup and vanilla essence. Stir in the mixed dry ingredients, chocolate chips, and ginger by hand until you have a soft dough. Roll the dough into wallnut sized balls and place them on the prepared baking sheets, spacing them 5cm apart.

4. Bake for 12-15 minutes, rotating the sheets halfway through for even baking, until lightly golden. Let cool on the cookie sheets for 5 minutes. Transfer to wire racks to cool completely.

12/11/2012

Chocolate Ganache Cake

12/11/2012

12/11/2012

Moist Carrot, Apple and Pecan cake with Cream-cheese Icing.