Category Archives: Chocolate

Chocolate Valentine Cheesecake

I asked Mr ND what he would like for Valentine‘s Day, he wanted a chocolate cheesecake.  To make it Valentine inspired I cut a little heart out of the middle with a cookie cutter and filled the space with raspberry jelly.

Serves: this is a small cheesecake for two to share or in our case, all for Mr ND!

Prep time around 20 minutes
Cooking time – 40 minutes plus cooling

Ingredients

125g Chocolate Digestive biscuits
45g unsalted butter, melted
50g double cream
300g soft cheese
1½ tablespoons cocoa powder
1 medium egg
40g golden caster sugar
1 tablespoon of fresh orange juice
plain chocolate grated for decoration

Pre-heat your oven to 180°C/160°C fan/gas 4.
Method

Line a 15cm springform tin with baking paper, I find springform easier to release cheesecakes intact!

– Place the chocolate digestive biscuits in a food processor and whiz up until crushed.  Add the melted butter and stir into the crushed biscuits, press into your baking tin.  Chill until your cheesecake filling is ready.

– Place the double cream, cream cheese, cocoa powder, egg, caster sugar and orange juice into your food processor and whiz up until smooth.

– Pour the mixture onto the biscuit base and bake for 40 minutes.  Put a bowl of hot water into the oven too on a lower rack, the steam from the hot water will keep the cheesecake moist.

–  Turn the oven off after 40 minutes and leave the cheesecake in the oven to cool for abour an hour or so then place the cheesecake in the fridge to cool further.

– Decorate with shavings of chocolate to your heart’s content.

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Quinoa Cookie-Cakes

 
 
 
 
 
 

These Quinoa Chocolate cookie-cakes are soft with a cake like texture rather than a hard biscuit.  You can add dried fruit or chopped nuts for more crunch but they are so good just as they are with chocolate!

I bought some Coconut sugar recently, I was intrigued to see how it worked in my baking, I tasted it first to see how sweet it was and was pleasantly surprised to find it far less sweet than white or brown sugar.

 

Coconut sugar is a healthy alternative sweetner that has a lower glycemic index than cane sugar, agave or honey.   It is especially high in minerals including potassium, magnesium and zinc, as well as vitamins B2, B3 and B6. 

The addition of Quinoa makes these little cakes protein-rich and with a little bit of chocolate a delicious treat at tea time, breakfast time or any time!
Great healthy toddler snack too, mine loves them.
Ingredients

125g unsalted butter – softened
75g coconut sugar
½ tsp vanilla extract
1 large egg100g wholewheat plain flour
75g plain flour
½ tsp bicarbonate of soda
½ tsp ground cinnamon
¼ tsp salt
¾ cup cooked and cooled Quinoa (easier to measure in cups)
50g sugar-free dark chocolate, roughly chopped

Method

Pre-heat your oven to 180°C/160°C fan/gas 4.

Beat the softened butter and Coconut sugar until pale and creamy.  Add the egg and vanilla extract and beat in until well combined.

In another bowl, combine the wholewheat flour, plain flour, bicarbonate of soda, salt and ground cinnamon.

Slowly add the dry ingredients to the wet ingredients a few tablespoons at a time and mix in until fully combined.  I used my hand mixer.

Stir in the cooked Quinoa and chocolate pieces to the cake batter and fold in until just combined.  These cakes are a great way to use up any left over Quinoa.

Pop small dollops of the dough onto your baking trays, I prefer to brush a smear of  butter over mine for biscuits or cookies, a tablespoon or teaspoon size whichever you prefer and flatten down a little.  Space evenly apart.

Bake at 180°C/160°C fan/gas 4 for about 12-15 minutes until the edges of the cakes are slightly browned.

Cool for a few minutes before transferring onto a wire rack.

I would normally use 70% dark chocolate in my recipes but I’m linking this post up to We Should Cocoa – The January Challenge where our remit was to come up with something that contains chocolate but is sugar-free including the chocolate. 

 

Nutritional Info:

http://nutritiousdeliciousness.blogspot.co.uk/2013/01/quinoa-mother-grain.html
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Lebkuchen – We Should Cocoa

Lebkuchen, a traditional soft German biscuit, has been a part of my Christmas from long before I can even remember.  My Oma would send over packets of Chocolate Lebkuchen and Pffernussen for our Christmas treats.

I have been buying Bahlsen Lebkuchen for years but for the last couple of years I have found it increasingly difficult to find them so have decided to try my hand at making my own.  The recipe from Woman and Home looks the most authentic one looking at the list of ingredients, except I am leaving out the mixed peel & crystallised ginger.  I am most looking forward to dipping them in chocolate!

I’m entering this blog post into the we should cocoa monthly challenge hosted by The Chocolate Teapot  and Chocolate Log Blog – this month it’s to make something with chocolate and cinnamon.

Lebkuchen – adapted from and inspired by Woman and Home Recipe.

Ingredients

250g plain flour
75g ground almonds
2 tsp ground ginger
1½ tsp ground cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 tsp cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
200g honey
75g butter
150g plain chocolate

Method

1.  Combine the flour, almonds, spices, cocoa powder, baking powder and
     bicarbonate of soda into a medium sized bowl.


2.  Melt the butter and honey in a pan over a low heat, stirring until the
     butter melts.

3.  Pour the honey butter mixture over the dry ingredients and mix well to
     make a stiff dough.  Chill if the mixture is a touch sticky to work with.

Heat your oven now to 180 C/160 C fan/gas 4.


4.  Shape the dough into small golf ball sized balls.  Place on a lined
     baking tray, well spaced apart, I used my macaron pans, I love my 
     macaron pans.  Flatten each one to make a round biscuit.


5.  Bake for about 15 minutes, then cool on a wire rack.


6.  Break the chocolate into pieces and place in a bowl over simmering
     water, heat gently.  When melted dip the biscuits into the chocolate then
     leave to cool again on a wire rack.

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Chocolate and Avocado Dessert

My baby girl who is rising 2 years old has not tasted chocolate yet and I’m looking to find some super nutritious desserts with lots of beneficial ingredients that she will love just in case she gets the taste for chocolate like me!   I’ve been experimenting with hiding extra goodness into her food and also presenting the food to her, sometimes its a yum yum thanks mum and other times its a definite no-no-no.

Chocolate and Avocado dessert, made with raw cacao powder, which is packed with anti-oxidants, is also a very luxurious, seemingly naughty pud.   Avocado and chocolate??  I know, sounds crazy but once blended together you will never know there is actually avocado in it.

I’ve made a small taster amount to see what works and Mr J is standing by to taste test it without knowing about the avocados!

1 avocado (small – medium size)
1 heaped tablespoon raw cacao powder
(I got mine from the
Raw Chocolate Company)
1 tablespoon honey or other natural sweetener of your choice
1/4 teaspoon vanilla extract
pinch of sea salt

Blend all ingredients in a food processor, pop into fridge for a bit, then eat, easy as that!

This was delicious and Mr J could indeed not identify the mystery ingredient.  I shall be experimenting further with raw cacao, the aroma is divine and the health benefits make it a great addition to desserts.

Nutritional Info:

Raw Cacao Powder – rich in antioxidants, Sodium, Iron, Magnesium, Calcium

AvocadoVitamin A, Folic Acid, B2, B3, B5, B6, C, E, Potassium