Choc Molten Pots uncookedOozing Choc Molten Puddingsssss

Oozing Choc Molten Puddingsssss

Not kidding…these have truffles in the center…so if you are on a diet, don’t read any further. You will just be tormenting yourself. Yes, just call me the devil.

You don’t have to make the truffles, but you may want to…they add such a chocolatey hit to this already amazing dessert. You will never go back to boring old chocolate cake again…at least not on my watch! In the process of doing a desserts book (you did read that correctly) I have had many many desserts that I felt were wrong for the project, but not wrong in any other way. When I say ‘wrong’ I mean, too long, too complicated, too hard to write without the benefit of pics to explain…etc. Our new little project will be up and running soon, so stay tuned for all the versions of dessert you ever wished for, in one handy location! In the meantime, be getting on with this hey?

NEED:

1 pre made batch Crio Bru Truffles (well you only need 6 actually, so that’s the upside…you also get truffles at the end of it!)

Enough butter to grease 6 small ramekins

Enough premium cocoa to dust 6 small ramekins

150g sugar

50g butter

1 tsp Heilala vanilla bean paste

4 eggs

Pinch Murray River pink salt flakes

50g plain flour

350g dark chocolate, melted

DO:

Preheat oven to 200ºC and butter each ramekin very well. Dust generously with cocoa. Set ramekins aside on a baking tray.

Place sugar into Thermo bowl and mill 10 sec/speed 10.

Add butter and blend 10 sec/speed 4.

Add vanilla, eggs, salt and flour. Blend 10 sec/speed 5.

Add melted chocolate that has been slightly cooled. (I used microwave, but induction cooktop is excellent for melting chocolate as well. Of course it can be done in your Thermo, but it can be quite slow and you would need to do this first.)

Blend 10 sec/speed 4. Scrape down sides of bowl and repeat.

Divide mixture between the prepared ramekins. Push a truffle (without any nuts or other coating FYI) into the centre of each and cover with pudding batter.

Bake 10-12 minutes until still springy to  touch.

Use a knife to loosen outer edges of cake and turn upside down to serve.

Serve with cream, mascarpone or ice cream to taste. Dust with additional cocoa if desired. You can refrigerate these fully assembled, but uncooked until ready to serve. It is best to eat them hot, straight from the oven. They may take a little longer if being cooked straight from the fridge.

EVOO, Lime and Yoghurt Cake

My sister has blessed me with an enormous bag of limes…without a doubt my favourite citrus of all…and I have already done a Lime and Raspberry Tart with them today. It is Easter Sunday and we have a boating trip planned for tomorrow and boating with us has come to mean that I provide the feast. SO, tarts don’t travel well (just ask me) and so a cake was the best thing, a moist Lime Cake…and just like a pair of sensible shoes, not that attractive, but really do the job when required.

I have no butter, I made yoghurt on Friday, and so this was the natural progression. Hoping you love…hoping we love, as we skip across an azure sea tomorrow….

NEED:

240g sugar

zest 2 limes, finely grated

280g Greek yoghurt (home made if possible)

1 tsp Heilala vanilla bean paste

60g  Fini EVOO

35g fresh lime juice

2 eggs

200g flour

1 tsp baking powder

Pinch Murray River pink salt flakes

GARNISH:

40g icing sugar

Zest 1 lime, finely grated

DO:

Preheat oven to 180ºC and oil a loaf tin with EVOO. Set aside.

Place sugar and zest into Thermo bowl and mill 10 sec/speed 10.

Add yoghurt, vanilla, EVOO, lime juice and eggs. Blend 10 sec/speed 6.

Add remaining ingredients except garnish and blend 12 sec/Interval.

Scrape into prepared tin and bake 40-45 minutes or until skewer comes out clean.

Leave in tin for boating travel, or turn out after 10 minutes before dusting with icing sugar and garnishing with lime zest.

Serve in big chunks appropriate for sensible appetites..nothing dainty here!

A bunch of Yoghurt cake recipes were the inspiration for this…and can be found here at Smitten Kitchen, or Chocolate and Zucchini, or our very own Aussie blogger, Souvlaki for the Soul.

Choc Mint Ganache Tart

This was truly awesome…thank you dearest Tweak Editing….Chris, our editor for For Foods Sake sent me this recipe and asked for a Thermo version…well here it is…absolutely amazing, and totally easy. Be amazed. Be prepared to make it again. Go to the gym so you can eat another piece with less guilt. Or not. But a second piece you will definitely have…trust me! I have seen another version of this over at the Recipe Community from Splendiferous Thermomix, using my fave choccie product of all time (do I need to mention it by name?) Crio Bru. This is the every day, garden variety, without the Crio…she beat me to it! I swear!! (We’ll talk later Karyn!)

NEED:

Crust;

60g sugar

250g flour

130g butter, cubed

2 tbsp premium cocoa powder

1 egg yolk

A little iced water

Filling;

300g white chocolate callets

150g cream

1 tsp Heilala vanilla bean paste

2 tsp peppermint oil

Ganache;

200g Lindt Dark Mint Intense chocolate, in pieces

200g cream

DO:

To make crust, place sugar into TM bowl and mill 10 sec/speed 10. Add flour and butter and blend 6 sec/speed 6.

Add remaining crust ingredients and blend 5 sec/speed 5 or until a ball is formed.

Press into 26cm pie or flan tin with removable base and place into freezer for around 30 minutes.

Preheat oven to 180ºC and line the crust with baking paper. Using pie weights, rice or beans, blind bake 15 minutes. Remove weights and cook further 10 minutes until fragrant and crust is well cooked.

Cool.

TO make white filling place all ingredients into TM bowl and melt 5 min/50ºC/speed 1. Scrape down if necessary and stir until all callets are melted.

Pour into cold baked pie shell. Place into fridge until well set.

Place Ganache ingredients into clean, dry TM bowl and melt 5 min/50ºC/speed 2. Pour over filling and set completely before cutting into wedges to serve.

Banana Tres Leches Cake

I am a sweet tooth…ask anyone. I would rather skip the entree and move straight to the dessert menu. I am always disappointed at a restaurant that only serves the standard ice cream in 3 flavors, a brownie fudge thing and possibly a lemon thing. Deeply disappointed. I often take inspiration from a fantastic dessert I eat when out…I loved going to recipe development meetings in Switzerland for many reasons, the least not being that one of the Vorwerk staff would take us out to eat and would always order every dessert on the menu and we would simply pass them around, tasting each one. Now that’s what I call living! It was the meeting of the palates…we were often short on language, but dessert crossed all borders!

This is Spanish inspired, a ‘three milk’ cake and is often made for special occasions, and after you consume it, you will realise why. Don’t be mean with the bananas, just keep them coming.  Think Swiss Restaurant Dessert Menu…go large!

NEED:

Cake;

180g sugar

110g butter

1 banana (120g)

300g flour

110g milk

1 tsp Heilala vanilla bean paste

1 tsp coconut extract

3 eggs

Tres Leches; (That would be ‘three milk’s kids!!)

150g each evaporated, condensed and coconut milks

1 tsp Heilala vanilla bean paste

Caramel Bananas;

1/2 banana per serving

200g dark brown sugar

40g butter

Dash of rum or brandy

Pinch Murray River pink salt flakes

1 tsp Heilala vanilla bean paste

Garnish; toasted shredded coconut (optional)

DO:

Prehat oven to 170ºC. Butter and flour a 16cm cake pan (with removable base if available.) Set aside.

To make cake batter, place sugar into Thermomix bowl and mill 10 sec/speed 10.

Add butter, and banana and blend 10 sec/speed 4.

Add remaining cake ingredients and blend 10 sec/speed 6. Scrape down sides of bowl and blend 5 sec/speed 6.

Spread batter into prepared cake tin and bake 40-45 minutes until inserted skewer comes out clean.

Pierce entire cake several times through to almost the base, stopping 1 cm from the bottom of the cake. The more holes you create, the better.

To make the Tres Leches Syrup place the milks and vanilla into a clean Thermomix bowl and cook 5 min/90ºC/speed 2. Pour this hot syrup over the pierced cake slowly so that the holes absorb the liquid. Make more holes if necessary. The moisture of the dessert depends on the cake soaking up this syrup. Cool completely. If you cannot add any more, reserve remaining syrup for service.

Remove cake from tin.

To make Caramel Bananas, peel bananas and slice.

Place remaining ingredients into a flat fry pan and cook on a medium heat (Induction 6) until bubbling and blended. Add sliced bananas and just heat through.

SERVE:

Slice the cake into wedges. Top with Caramel bananas, and toasted coconut if using. Serve with additional Tres Leches Syrup and whipped cream, to really tip you over the edge….a dessert not for the faint hearted!!

Lemon and Raspberry Sweetheart Cake (Gluten Free)

Yes, it is that time of year already…and I am still sporting the Christmas lights out front! (Inside Christmas has long gone, but cannot get DH to bring them down…so much {boating} to do, so little time!)

So I apologise for the lateness of the arrival of this recipe in your inbox…hoping you are subscribed and that these little pearls of wisdom arrive with no effort on your part each time I post. If you are not, go to the right of screen and subscribe immediately. It means you will never miss out on a single thing that is going on in my recipe life! (Unless you want to keep it that way of course!)

So dear H….one for you, not involving gluten, chocolate, or Crio Bru…just for you!

NEED:

200g almonds

250g potatoes, peeled and cubed

Water for steaming

zest 3 lemons, finely grated

200g sugar

200g butter, cubed

2 tsp baking powder

4 eggs

1 tsp Heilala vanilla bean paste

Raspberries to garnish

Glaze;

Juice 1 lemon stirred together with 2-3 tbsp sugar

DO:

Place almonds into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.

Peel and cube potatoes and place into simmering basket. Insert into Thermomix bowl and pour enough water over to just reach the bottom of the basket.

Steam potatoes 15-20 min/100º/speed 3 or until they break easily when pushed with a fork. Drain water and tip potatoes into Thermomix bowl. Mash 10 sec/speed 5. Scrape down sides of bowl and repeat if needed. Remove from bowl and set aside to cool completely.

Preheat oven to 180ºC and line the base of a heart shaped springform cake tin.

Place lemon zest and sugar into clean, dry Thermomix bowl and mill 10 sec/speed 10.

Add butter and whip 20 sec/speed 4. Scrape down sides of bowl, add baking powder, eggs, vanilla and almond meal. Blend 10 sec/speed 6.

Scrape down sides of bowl, add mashed potato and blend 15 sec/speed 6 or until the batter is well blended.

Spread batter into prepared tin and bake 45-50 minutes until risen and golden.

Allow to cool in tin for at least 10 minutes prior to removing. Cool before garnishing with raspberries to taste and drizzling with the glaze.

Vice Cream with Crio Beans

I saw this idea over on one of my fave blogs to read when I have a little time to relax, Not Quite Nigella. I changed it up a little because it was so totally perfect for your fave kitchen appliance and mine! I even made it as a Thermomix demo at my book launch, which incidentally WENT OFF! I hope if you were lucky enough to join me for that, you are still buzzing AND enjoying the spoils in For Foods Sake! I had a ball….If you would like a piece of the action, please go and purchase the book at the STORE.

If you would like a little Vice in your life, best make it this Vice, as it is all good for you! You could add all sorts of crunchy elements, as opposed to the macadamias, but add a little salt if you don’t use salty nuts. The salt will just elevate the flavor a little. Try Choc coated Crio beans, other nuts, chocolate chips or cacao nibs…or add orange zest and enjoy Jaffa Vice Cream…oh the possibilities.

NEED:

400g bananas, peeled and sliced, frozen

1 avocado

90g maple syrup

2 tsp Heilala vanilla bean paste

40g Margaret River Chocolate cocoa powder (or other premium cocoa)

Handful roasted, salted macadamias

DO:

Place bananas into Thermomix bowl and chop 5 sec/speed 10.

Add remaining ingredients except nuts and blend 10-15 sec/speed 6. Scrape down sides of bowl and add nuts and blend a further 10 sec/speed 6.

Serve immediately.

Raspberry and Lime Spongey Mess

After an easy dessert? Got a sponge cake in the cupboard? (That was a joke…but you can run down to the shops right?) Most of this recipe can be quickly made and kept in the fridge for a desparate occasion…or go ahead, make a plan and make it as though you meant to…but either way? Delicious…go on, tell me all about it.

NEED:

Lime Butter;
Zest/juice 4 limes
120g sugar
160g unsalted butter , cubed
4 eggs

Berry Lime Coulis;
300g red berries of choice, fresh or frozen
65g sugar
Finely grated zest 1 lime
Juice 1 lime

Passionfruit Cream;

600g cream
2 tsp sugar
1 tsp Heilala vanilla bean paste
Pulp 2 passionfruit (grenadilla)

Assembly;
450g sponge cake, cubed
Additional raspberries to garnish

DO:

Lime Butter;

Place lime zest and sugar into mixing bowl and mill 15 sec/speed 10.

Add butter and chop 5 sec/speed 7.

Insert Butterfly and add all remaining Lime butter ingredients. Cook 10 min/80ºC/speed 4. Remove from bowl and set aside. Cool.

Make Lime Berry Coulis.

Place all ingredients into Thermomix bowl and cook 8 min/90°C/speed 1.

Blend 1 min/speed 6.

Strain through fine mesh sieve and refrigerate until use.

Whip chilled cream with sugar and vanilla in clean dry Thermomix bowl, with inserted butterfly 10-20 sec/speed 4.

Add passionfruit pulp and incorporate gently 4 sec/speed 4.

 Assembly;

Place cubes of sponge cake into large glass serving bowl, or several individual glasses. Drizzle with a little Berry Lime coulis. Dollop with Lime Butter and Passionfruit Cream. Repeat layering until all ingredients are used ending with cream. Garnish with raspberries. Serve chilled.

FIni Olive Oil Chocolate Mousse Tart

I know I can carry the chocolate thing too far sometimes…take for example the Crio Bru grounds in my Avocado dip…(don’t knock it until you try it!) But there really isnt a down side to a chocolate pastry base, filled with a chocolate mousse filling, and then, why not, to hell with the expense, top it off with some gorgeous berryness! This recipe was one I actually developed for the lovely Justine Schofield…if you are listening Jus, I am freelance now…busier than a cut snake, but hey, text me! (RecipesRittenRUs!!) It has subsequently been seen around various sources, so by now no means original…and even this is a tweak. But oh what a delicious one! Enjoy!

Chocolate Dough; 

NEED:

100g sugar

230g plain flour

120g unsalted butter, cold and cubed

35g Valrhona cocoa (or other high quality cocoa)

3 egg yolks

1tbsp iced water

DO:

Place sugar into Thermomix bowl and mill 10 sec/speed 10.

Add flour, butter and cocoa and mix 6 sec/speed 6.

Add egg yolks and water and mix 6-8 sec/speed 6-7 until a ball of dough forms.

Turn mixture out onto floured Silpat mat and push together with your hands. Form a flat disc, wrap and refrigerate for 1 hour to chill.

Preheat oven to 180ºC.

Roll dough out to 3mm thick and line 8 individual tart tins, or a 23cm tin with pastry.

Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.

Blind bake for 15 minutes, remove beads and cook a further 10 minutes until crisp.

Allow to cool completely before filling.

Mousse Filling;

NEED:

150g good quality dark chocolate

50g milk

1 tsp Heilala vanilla bean paste

300g whipping cream

100g fruity Extra Virgin Olive Oil (EVOO)

Raspberries, blueberries, strawberries to garnish.

DO:

Place chocolate into Thermomix bowl and chop 10 sec/speed 8.

Add milk and vanilla and cook 2 min/50ºC/speed 1. Remove from bowl and set aside.

Without cleaning bowl, insert butterfly.

Place cream into Thermomix bowl and whip 10 sec/speed 4 or until soft peaks form.

Add melted chocolate back into Thermomix bowl and mix 3 sec/speed 4.

Pour EVOO onto lid with MC in place and incorporate 20-25 sec/speed 2.

Assemble by spooning mousse into prepared tart cases, topping with fresh berries and serving immediately.

Ice Magic, Magic Shell or good ole crack shell chocolate topping

NOT good for you…really, if you have guiltily bought that stuff ever, you will have read the ingredients (unless you were just so guilty that you figured ignorance was bliss!) ANYHOO, you know it is all bad…not a lot of chocolate going on, but here we go…Crio Bru is about to come to the rescue yet again, and I am happy to say, this is the best darn ice magic ever…and it’s good for you. (If you are in the states, I think this stuff is called Magic Shell…but hey, you say to-mate-o and I say to-mah-to!)

I ate two bowls of ice cream for this shoot…the sacrifices I make, and right before I go test the theory that tanned fat is better than white fat as I lay on deck on the very lovely Legend of the Seas and sail around Bali etc…tough gig, but my private nervous breakdown has been scheduled for some time now…I’ll be back in a couple of weeks…but don’t fret…I have planned heaps of recipes to pop up here without me…now who do you love??

NEED:

150g dark chocolate (or milk or white)

65g brewed Crio Bru liquid

65g coconut oil

1 tsp Heilala vanilla bean paste

Pinch sea salt (optional…but I do love the little salty sweet yin yang)

DO:

Place all ingredients into Thermomix bowl and cook 2 min/50º/speed 2. Place into sterilised jar and do not refrigerate. It will stay liquid in the pantry. If you need to make it more liquid before pouring over ice cream, just place into Microwave for a few seconds and stir briefly to re mix.

Use over ice cream…and watch the magic happen!

Raw Lime Tartlets

I put a little note up on Facebook…not that I am short on ideas, but I did ask what you (the 52,000 + readers of this blog!!) would like me to convert or make in Thermomix. The answers came thick and fast and one of them was this; a Raw Key Lime pie…now this is not quite a Key Lime pie…more of a tart tart and using just plain old limes…Key Limes are a variety with a more tart or acidic flavour. Certainly raw though…made in moments, so easy and so delicious. Happily, also fitting the parameters of my new year mantra, Empty the Pantry (before shopping for more!) I had all the ingredients except the limes. So here you go Chandler…enjoy!

NEED:

Crust;

130g macadamia nuts

70g cashews

Generous pinch sea salt

20g maple syrup

25g coconut oil

Filling;

Finely grated zest 3 limes

60g lime juice, fresh (approx 3 limes)

140g ripe avocado flesh

70g maple syrup

10g coconut oil

Pinch sea salt

DO:

Place all crust ingedients into Thermomix bowl and blend 10 sec/speed 6. Press into 5 tartlet tins or one large. Place into freezer.

To make filling place all ingredients into Thermomix bowl and blend 5 sec/speed 5. Scrape down and blend 10 sec/speed 4. Check the mixture is smooth and lump free.

Reblend if necessary.

Fill tartlet shells and return to freezer for at least an hour. Garnish with coconut flakes or additional lime zest. Serve straight from the freezer. A great dollop of whipped coconut cream is awesome on these.