Salted Caramel and Chocolate Brownie Mini Trifles

I'm on dessert duties this year for Christmas and I intend to take this great responsibility very seriously. So far the list includes mince pie ice cream, limoncello sorbet, mincemeat frangipane and these guys. I did a little trial run with a few slices leftover from a batch I made for work colleagues.

An old brownie recipe but simply transformed into a speedy dessert, with lashings of extra caramel, booze and chocolate custard. So I cheated and melted dark chocolate into some shop bought custard but it just goes to show how versatile these mini trifles can be. Make your own brownies, buy some brownies, make your fillings or buy some too, it really doesn't matter.

You could bung everything together in one big trifle bowl, or I served mine in a selection of jam jars and small tumblers...whatever I could find in the cupboards.

S A L T E D   C A R A M E L   A N D   C H O C O L A T E   B R O W N I E  
M I N I   T R I F L E S
(Makes 6 generously sized mini trifles)

4 slices of my salted caramel stuffed brownies (approx 400g), recipe here

500ml chilled ready made vanilla custard

100g dark chocolate

250ml double cream

25g icing sugar

3tbsp strong baileys coffee

salted caramel sauce for drizzling round each glass

1 large bag of maltesers

• Bake the brownies as per recipe and allow to cool before firming up in the fridge for an hour or two to slice into neat mini cubes. I like to make these the night before.
• Heat the custard in a small pan over a gentle heat with the chocolate and stir until melted. Remove from the heat and cover with a layer of cling film over the surface to prevent a skin forming whilst it cools.
• Whisk together the cream and icing sugar until soft peaks form.
• Crush the maltesers in the bag with a rolling pin.
• To assemble, layer even helpings of brownie cubes between each glass, coffee, half the crushed maltesers, drizzle caramel round the inside of each glass and top with further layers of chocolate custard, the whipped cream and scatter the remaining crushed maltesers. Chill in the fridge until ready to serve.

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Bake Off Bake Along: Week 7 - Brownie Bottomed Coffee Mousse Cake

The weeks have flown past and tonight marks the semi final. After some time away its time to dust off the mixer and get back in the kitchen.

Last week's dessert challenges saw a heap of recipes I've never tried before. The aim is to try something different and whilst I didn't strictly do that, I did try and make smaller delicate versions of my usual monster brownies.

These brownies are soaked in coffee syrup, topped with a layer of caramel and a head of coffee mousse. Not suitable for your lunchbox but perfect for a make ahead dessert. One of those that you can do in stages. Brownies last up to 5 days in the fridge and you can make the mousse up to 1 hour before serving - just leave enough time for it to set if you want to slice it neatly.

I'm silently pooping myself over tudor week. I guess all will be revealed in just a few hours time...hopefully nothing too challenging!!

B R O W N I E   B O T T O M E D   C O F F E E   M O U S S E   C A K E
(Makes 24 small, or 12 large servings)

For the brownie base:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (70-80% cocoa solids)

pinch salt

175g plain flour

For the coffee syrup:

50ml strong hot coffee

25g caster sugar

For the caramel layer:

I halved this recipe

For the coffee mousse:

4 eggs, separated

150g golden caster sugar

4 gelatine leaves, soaked in cold water

2tbsp instant coffee

120ml hot water

220ml whipping cream, whipped to stiff peaks

• To make the brownies, heat the oven to 180 degrees and grease and line a square brownie pan. Whisk the eggs and sugar together in a large bowl until combined. Melt the butter and chocolate over a pan of barely simmering water, remove from the heat, add the salt and leave to cool slightly. Whisk the eggs and sugar once more until the mix turns pale and fluffy. Add the cooled chocolate and gently whisk once more. Using a metal spoon or spatula, fold in the flour. Pour into the prepared pan and bake for 25 minutes. Once cooked, the top should be shiny, but there will still be a little movement in the centre of the brownies which will firm up as it cools. Remove from the oven and leave to cool in the pan.
• To make the coffee syrup, stir the sugar into the coffee until melted. Poke holes over the surface of the warm brownie and pour over. This will soak in as it cools. Once fully cool, place in the fridge to firm up fully and make it easier to slice.
• Follow the caramel instructions, or use a jar of shop made and spread an even, thin layer on the top of the unsliced brownies.
• To make the coffee mousse, beat the egg yolks and sugar together until light and creamy. Whisk the egg whites in a separate bowl until stiff. Remove the gelatine leaves from the water and squeeze out any excess. Add to a further bowl along with the coffee and water and mix until the gelatine fully dissolves completely. Combine the coffee mixture with the egg yolks and mix well. Add half the whipped cream and gently fold in and alternate with the egg whites. Once everything's folded together, pour over the brownies and leave to set for at least an hour in the fridge before serving. Or blitz in the freezer for extra slicing help.
• Serve with a dusting of cocoa powder and some cream.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Chocolate Caramel Poke Cake

This is no mean feat, especially for a chocolate and caramel lover. But that's exactly what I love about sheet cakes, the greater surface area allows for mass chocolate chip/drizzle combo topping. Its not the prettiest, nor the best executed. More like an excuse to make yourself a cake and load it up with all your favourite toppings.

There's no limit to poke cakes either. You could load it up with chocolate ganache, something boozy or anything else you fancy in place of the caramel. A poke cake literally means poke holes in it and pour over a sauce, it knocks the socks off a drizzle cake...unless it's the super boozy gin and tonic cake I made last week!

C H O C O L A T E   C A R A M E L   P O K E   C A K E
Serves 12

Chocolate cake

140g unsalted butter

350g plain flour

25g cocoa powder

2tbsp malted milk powder (like Horlicks)

1tsp bicarbonate of soda

2tsp baking powder

1/4tsp salt

300g soft light brown sugar

300ml milk

150ml vegetable oil

1tsp vanilla extract

Caramel

395g tin condensed milk

2tbsp golden syrup

60g unsalted butter

Chocolate caramel frosting

250g unsalted butter, softened

500g icing sugar

100g dark chocolate (at least 70% cocoa solids), melted and cooled

1-2tsp caramel extract

Chocolate chips and 50g white chocolate for finishing

• Heat the oven to 180 degrees and grease and line a 23x33cm baking tray.
• Melt the butter in a small pan over a low heat and leave to cool slightly.
• In a large bowl, whisk together the flour, cocoa powder, malted milk powder, bicarbonate of soda, baking powder and salt to remove any lumps and add in the sugar.
• In a separate bowl, whisk together the milk, oil, vanilla and cooled butter before whisking into the dry ingredients. 
• Pour into the prepared tin and bake for 25-30 minutes, until a skewer inserted into the middle comes out clean. Leave to cool in the baking tray for 10 minutes before using the end of a wooden spoon to poke holes over the surface of the cake.
• Whilst the cake is baking in the oven, make the caramel. Add all the ingredients into a medium sized pan on a medium heat and gently whisk until the mixture starts to steam, about 7 minutes. Remove from the heat and continue to whisk for a further minute.
• Pour the caramel over the cake ensuring to cover every edge and poke hole. Cover and leave to chill for one hour in the fridge.
• To make the chocolate frosting, whisk the butter and sifted icing sugar together, gently at first, until light and fluffy. Slowly add in the cooled melted dark chocolate whilst continuing to beat.
• Spread the frosting evenly over the surface of the cooled cake. 

Top with whatever treats you want for finishing touches, I threw over a generous helping of chocolate chips and sprinkles and a drizzle of white chocolate.

The cake is quite oozy, so feel free to pop in the fridge to chill a little again in order to make neat slices for serving. Alternatively, eat straight from the tin with a fork and in great quantities. 

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Salted Caramel Stuffed Brownies

Since last month I've been attempting to get used to 9-5 commuting and a new job. Gone are the old days of baking at midnight after a late shift and having the whole next morning to take photos, read and drink coffee. Even though my days are now shorter it feels like there's not enough time in the day.

My body clock is taking some time to adjust so at 6am on Sunday morning I was up baking brownies. I figured that was the only way to make being awake so early on a Sunday more bearable.

Brownies are my go to thing. I'd make them each week if I trusted myself not to eat the whole batch. But I've never made them in this way, stuffed with salted caramel. Not the oozy kind, but the kind you make with condensed milk that sets really well once baked. And, most importantly, the kind that reminds me how much I love baking and how I really do need to make more time for it regardless of what hours I'm working!

S A L T E D   C A R A M E L   S T U F F E D   B R O W N I E S
(Recipe adapted from Recipe Tin Eats, makes 16 brownies)

200g unsalted butter

200g Lindt Excellence salted caramel dark chocolate

180g soft light brown sugar

3 eggs

1tsp vanilla extract

60g plain flour

30g cocoa powder

Salted caramel:

395g sweetened condensed milk

2tbsp golden syrup

60g unsalted butter

1tsp flaked sea salt

• Place the butter and dark chocolate over a pan of barley simmering water and gently melt. Takeoff the heat and leave to cool for 5 minutes.
• In a large bowl, add the sugar, eggs and vanilla and whisk until combined.
• Pour the chocolate mix into the sugar mix and stir together until smooth and silky.
• Fold in the flour and cocoa powder until just combined and set the brownie batter aside.
• Line an 8x8" tin with baking paper and preheat the oven to 170 degrees.
• To make the caramel, add all ingredients to a medium pan on a low - medium heat and stir together.
• Whisk continually until the caramel starts to turn a little more golden and to steam. Remove from the heat and continue to whisk for a further minute.
• Pour half the brownie batter into the prepared tin and top with the caramel mix. Smooth the remaining brownie batter over the top.
• Bake for 25-30 minutes, until the top has a smooth crisp skin. The brownies once done will have a little wobble in the centre but will firm up as they cool out the oven.

Thanks again to Lindt for my stash of chocolate! This is not a sponsored post. I just love Lindt, a lot. 

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Recipe: Caramel and Pecan Tart

I have a love hate relationship with pastry. I love eating it, but I don't necessarily enjoy making it. Fool-proof biscuit bases are my bag. Crush some biscuits, stir in butter and squidge into a tin. Easy as pie tart. 

This caramel tart is made with a Digestive biscuit base and topped with a generous swirl of chocolate and a few pecans. I'm already planning different variations including cookie bases and marshmallow fillings. 

I'm almost certain I love biscuits more than cake. Even more so in the form of biscuit tart bases.

C A R A M E L   A N D   P E C A N   T A R T
(recipe from McVitie's, serves 8)

For the base:

200g digestive biscuits

75g unsalted butter

For the filling:

150g unsalted butter

150g light muscovado sugar

200g condensed milk

100g plain chocolate

50g pecans

1. Blitz or smash the biscuits in a sandwich bag until finely ground. Melt the butter in a pan and stir in the biscuits.
2. Use the back of a spoon to press down the biscuit mix into the base and sides of a 20cm springform tin.
3. Chill for 30 minutes to set.
4. To make the filling, gently melt the butter and sugar until dissolved. Add the condensed milk and stir continuously whilst bringing to the boil. 
5. Continue to stir for 2-3 minutes until the filling is golden and bubbling. Pour the caramel into the prepared biscuit base and leave to set in the fridge for an hour.
6. Top with pecans and swirls of melted chocolate.

Ensure you slice from chilled to get that perfect cut. Serve with boozy cream or ice cream.

Thank you to the McVitie's team for sending me the ingredients for this post.  

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Bake Off Bake Along: Week 9 - Amaretto Millionaire's Chocolate Tart

I'm just going to put it out there, chocolate week is my week. I was so excited to be let loose with a chocolate tart. The possibilities really were endless: peanut butter, chocolate bakewell and a cheesecake tart were a few of the ideas I'd had.

After my pastry disaster in week 6 I almost chickened out and bought shop-made pastry. I had to give myself a little pep talk and went with the idea that if it fell apart then at least I'd have something to write about. 

The chocolate pastry wasn't so difficult to make after all, I used a Tom Kerridge recipe. I did roll it out too thin and it fell apart when trying to place it in the tin though. So instead I opted for the ultimate cheats method...whack a big lump of pastry in the middle of a tart tin and squidge it around the corners until it resembles a tart. To Kerridge's recipe, I added a base layer of salted caramel and a malteser and white chocolate drizzle topping. 

It may not be as visually impressive as a chocolate sculpture show-stopper but this is the most decadent dessert you can possibly make. 

For the best chocolate pastry, salted caramel and chocolate ganache, follow these tips:

• pastry can be made up to 3 days ahead and is the perfect opportunity to give it a good chill before rolling and shaping. Wrap well in clingfilm to keep dry. Once ready to use, leave out at room temperature for 20-30 minutes until its soft enough to work with.
• alternatively, to freeze uncooked pastry, shape into a disc and wrap well. Store for up to one month in the freezer before leaving to thaw in the fridge for a day. Or to freeze an uncooked pastry tart that you've already shaped, freeze in the tin until firm enough to wrap.
• when rolling pastry and you've got some spare, flour your work surface with cocoa powder when making chocolate pastry.
• roll the pastry out to the thickness of a pound coin, rolling from the centre outwards and turning a quarter turn after each roll. This will ensure a nice even thickness and that the pastry doesn't stick to the work surface.
• use the rolling pin to gently drape the rolled pastry onto and lower onto the tart tin. Gently lift edges and ease into the corners with a rolled up ball of dough, you don't want to poke any holes with your nails.
• a good way to even out the top is to roll your rolling pin over the top of the tart tin to chop off any remaining pastry edges.
• chill for 30 minutes before blind baking. I like to be safe and prick the base of the tart with a fork a few times, then cover with cling film or baking paper and pour over some baking beans or uncooked rice. Yes, cling film can go in the oven!
• for the easiest guide to making salted caramel, Izy's guide has handy gifs.
• when making ganache I always think of Ashley's video, here.

And to see how I've gotten on with the rest of the challenges...

  

  

 

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Upside-down Banana Cake with Maple-caramel Sauce

The sun may still be out (slightly), but as far as I'm concerned, we're well into pecan, maple and cinnamon season! When searching for a way to use up some overripe bananas I found this recipe, jumped straight into the car to get supplies and got straight in the kitchen.

I'm pretty sure you could make this in a large cake/tart tin if you don't have a big enough square serving plate. I didn't, so opted to serve it on a baking sheet!

Upside-down banana cake with maple-caramel sauce
(Recipe adapted from BBC Good Food)

100g softened butter, plus extra for greasing
8tbsp maple syrup
3 small overripe bananas and 1 very overripe banana
200g soft dark brown sugar
4 large eggs
2tsp vanilla extract
200g self-raising flour
100g pecans, roughly chopped
1tsp bicarbonate of soda
1tsp ground cinnamon
200g pot full-fat Greek yogurt, plus extra (or vanilla ice cream) to serve

For the sauce:
100g whole pecans
100g salted butter, diced
100ml double cream
100ml maple syrup

Heat the oven to 160 degrees and grease and line the bottom of a 20cm square tin.

Pour half the maple syrup (4tbsp) over the bottom of the tin, swirl around to give a good coating. Peel and chop the 3 ripe bananas in half and slice lengthways and place cut side down in the tin.

Beat together the butter and sugar until light and fluffy. Gradually add in the eggs and the final very ripe banana, mixing gently. Tip the flour and pecans into a blender and blitz together until the pecans are ground. Stir the flour into the butter mixture and add the bicarbonate of soda, cinnamon. Fold in the yogurt.

Carefully spoon over the bananas, smooth the top with a spatula and bake for 45 minutes - 1 hour. A skewer inserted into the middle should come out clean.

To make the sauce, toast the pecans for a few minutes in a pan before adding the rest of the ingredients. Cook on a low heat until all of the butter has melted. Leave to bubble for a further 5 minutes whilst the sauce thickens.

Once the cake is cooked and straight from the oven, poke it half way down with a  skewer all over. Pour over the remaining 4tbsp of maple syrup and leave it to soak in for a few minutes. Upturn the cake onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Marmite Salted Caramel Bundt

Its true, you either love it or you hate it.

Personally, I love using Marmite in cooking and baking. My favourite being these marmite baked rolls which are perfect when dunked into a big bowl of homemade soup.

Even the not-so-lovers cannot deny the rich malty flavour it lends to meat and sauces so well. If you haven't before, try a small dollop when making your next Bolognese, its the definition of savoury umami.

Salted Caramel Chocolate Fudge Cake

Sometimes you just need to bake a cake. A really indulgent one!

Salted caramel chocolate fudge cake
(Adapted from Great British Chefs)
     125g caster sugar
     100g soft brown sugar
     4 large eggs
     1tsp vanilla extract
     240ml vegetable oil
     200g self raising flour
     75g cocoa powder
     1tsp baking powder
     1tsp bicarbonate of soda
     a pinch of sea salt
     2tbsp plain, natural yoghurt

For the salted caramel buttercream filling:
     250g unsalted butter, softened
     500g icing sugar
     3tbsp Bonne Maman Confiture de Caramel
     a pinch of sea salt

For the chocolate fudge topping:
     200g dark chocolate
     125ml double cream
     2tbsp Bonne Maman Confiture de Caramel
     chopped fudge pieces to decorate

• Heat the oven to 180 degrees. Butter three sandwich cake tins and line the bottom of each with baking paper.
• Using a mixer or electric whisk, beat the caster sugar, soft brown sugar, eggs and vanilla together for about four minutes until creamy. Slowly add the vegetable oil and mix again well.
• Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and stir together well with a metal spoon or spatula. Add a pinch of salt and stir in the plain yoghurt, mix well.
• Divide the mixture equally between the prepared baking tins and bake for 30 minutes. Once a skewer comes out clean, take the sponges out of the oven and leave to cool in the tins.
• To make the filling, beat the butter until soft and a little fluffy. Carefully add the icing sugar a little at a time and keep mixing until the whole amount is added in. Add the caramel sauce and a punch of sea salt and mix well.
• Once the sponges are completely cool, sandwich them together with equal amounts of buttercream.
• To make the chocolate fudge topping, melt the chocolate and stir in the cream and caramel once slightly cooled. Leave to cool entirely, before spreading the fudge topping over the entire cake. (I found it easier to do a crumb coating, although the second layer was a lot cooler and a lot less spreadable). Decorate with chopped fudge pieces.

Mini Caramel Coffee Cakes

   I thought I'd share a quick recipe of one of my midnight bakes this week. These mini cakes were a little experiment with a jar of caramel that's been sitting patiently in the cupboard. Of course they were waiting for a little java buzz and some chocolate caramel buttercream.

Mini caramel coffee cakes
(Makes 6 mini cakes)
     85g unsalted butter, softened
     55g soft dark brown sugar
     1tbsp golden syrup
     1 large egg, lightly beaten
     100g self raising flour
     1tsp freshly grated nutmeg
     2tbsp espresso coffee

• Heat the oven to 180 degrees and line a bun tray with 6 cases.
• Beat together the butter, sugar and golden syrup until light and fluffy. 
• Gradually beat in the egg.
• Sift in the flour and nutmeg and, with a spatula, gently fold in with the 2tbsp espresso coffee.
• Spoon the mixture into the paper cases and bake for 15-20 minutes. Until golden and firm to the touch. Transfer to a wire rack and leave to cool before topping.

For the topping,

     150g unsalted butter, softened

     1tsp vanilla extract

     280g icing sugar

     2tbsp caramel sauce

     115g milk chocolate, melted

• Place the butter and vanilla in a large mixing bowl and beat until the butter becomes pale.
• Gradually sift in the icing sugar, beating well after each addition.
• Add the melted chocolate and caramel and continue to beat until well combined, light and fluffy.
• Pipe swirls onto the cooled cakes (I used a Wilton 2d...my favourite!)

Find me on Instagram, @S_LovesFood.

Devilishly Delicious Deserts: Chocolate Orange Crème Brûlée

Another weekend rolls around and another excuse for desert. Not that I will ever complain. 

   I took these crème brûlées to my Grandparent's yesterday for an Easter Monday feast. My Grandmother made a Goan chicken curry and dahl which was amazing. I've yet to try dahl better than hers...feel free to send your versions for us to test and compare!

Chocolate orange crème brûlées

(serves 4-6)

     500ml Devilishly Delicious Crème Brûlée

     50g dark chocolate, broken into pieces

     zest and juice 1 orange

Pour the crème brûlée pack and chocolate pieces into a saucepan and bring to the boil, stirring regularly until the chocolate is fully melted. Add the zest and orange juice and stir well. Pour into ramekins or serving dishes and chill for 2 hours (I leave them to chill overnight to save time).

To serve I sprinkled with Demerara sugar and caramelised with a blow torch, you can also do this under a medium grill for 2-3 minutes.

   I've really enjoyed testing out these desert packs from Devilishly Delicious and trying my own variations. If you've missed any of my previous posts on them, then you can find Limoncello syllabubs here and chocolate Amaretto pots here.

   I've spotted these on my travels in my local Lakeland, but you can find your closest stockist here.

Stay tuned - I shall be posting my last desert on Thursday, panna cotta.

Honeycomb & Caramelised White Chocolate Brownies

    I was late to the salted caramel party, in fact I've not ever even attempted caramel. It was a 'trend' that I let pass, but caramelised white chocolate was something I knew I needed to try. I first saw the idea on The Little Loaf and since I can't stop reading about it. Seeing as I don't seem to be able to do anything at half measures, I decided to add some honeycomb into the mix which melted and made these brownies extra fudgey and gooey.

Makes 16

Caramelised white chocolate,

     2 x 100g bars of Green & Black's white chocolate, broken into pieces

• Preheat the oven to 125 degrees. 
• In a rimmed baking sheet, place the white chocolate pieces and place in the oven for 10 minutes.
• After 10 minutes, remove the tray from the oven, stir with a clean spatula and spread evenly to thinly line the bottom of the baking tray.
• Repeat for 50 minutes, taking out each 10 minutes. You'll notice that after about 30 minutes the chocolate starts to get more golden. 

I'm quite tempted to make another batch to use in another bake, but to try an extra 10-20 minutes. I tried some Valhrona Dulcey in the week and it's much more caramel-y, but I'm almost there! I made this the night before the brownies, stored it in a jam jar, then to melt just submerged it in a bowl of hot water whilst I prepared the brownie mix.

Brownies,

     140g unsalted butter

     200g dark chocolate, chopped

     225g caster sugar

     2 teaspoons vanilla extract

     Pinch of salt

     2 large eggs at room temperature, beaten

     1 large egg yolk at room temperature

     85g plain flour

     100g mini honeycomb pieces

• Preheat the oven to 180 degrees and line a 20cm square tin with baking paper.
• In a ban marie, melt the butter and chocolate. Once melted, remove from the heat and allow to cool slightly.
• Stir in vanilla, sugar and salt.
• Mix the beaten eggs until smooth.
• Sift in the flour and beat for 1 minute until the mixture is smooth.
• Line the bottom of the tin with the mini honeycomb pieces before pouring the brownie mix over.
• Using a piping bag, drizzle the caramelised white chocolate on the brownie mix.
• Bake for 30-35 minutes.
• Allow to fully cool in the tin before cutting into squares.