Last weekend in Cape Town, I imbibed in a delicious Milkshake concoction of Jack Daniels and Peanut Butter. It was glorious and the perfect accompaniment to the Royale Eatery‘s Wagyu Burger. I’ve been dreaming about milkshakes ever since coming back … Continue reading
It’s Avocado season here in South Africa at the minute and I’m lucky enough that one of the girls at Bootcamp brings us a box of freshly picked Avo’s every fortnight. Last Friday I snagged some of the last few Avocados with dreams of making a creamy, rich and decadent chocolate mousse with them.
When the Irish Foodie’s Cookalongs announced that the April Cookalong would be chocolate themed, I got tremendously excited!! My mind was racing with ideas about what to make and THEN I remembered that I invested in a ‘How to make your own Raw Chocolate Kit’. That came out and I whipped up some beautifully creamy bittersweet bars of chocolate in preparation for these chocolate and rum cakes for the chocolate cookalong.
They were gobbled up after the Chili con Cacao.
The recipe is Nigella Lawson’s and I added in a tipple of some rum just to give it that extra ooomph!
70g soft unsalted butter
350g Pure Raw chocolate
150g castor sugar
4 large eggs, beaten
A pinch of salt
1 teaspoon vanilla extract
50g plain flour
6 individual pudding moulds, buttered (I used ramekins)
Tipple of Dark Rum, about 4-5 tblspns
Heat the oven to 200°C. Place a clean baking tray in the oven.
Butter the ramekins/moulds.
Heat a pot of water to about 50°C and place a heat proof bowl in to it.
Add in the chocolate to the heatproof bowl and allow to melt.
In a separate mixing bowl, cream the butter and sugar.
When pale and fluffy add in the beaten eggs, vanilla extract and pinch of salt.
Sift in the flour and whisk together to combine all the ingredients.
Add in your tipple of rum, I used about 4-5 tablespoons of dark rum.
Pour in the chocolatey goodness and mix.
Make sure the mixture is combined and all ingredients are mixed well.
Pour in to ramekin dishes/moulds.
Remove the dry baking tray from the oven and place the ramekins on it.
Place in the centre of the oven and bake for 10-12 minutes.
When the cakes are ready, pop them on to a plate, sprinkle with icing sugar and devour the creamy richness with a kick!
With the impending Irish Foodies Chocolate Cookalong which, surprise surprise I am very excited about, I thought what better time to whip out my ‘Make Your Own Indigo Raw Chocolate Kit’ . I ordered it online a while ago after a fellow blogger posted a link about it on ‘The Twitter’. I was very intrigued at the idea of making my own chocolate, so I just had to have it.
I never thought it could be so simple and after making it and tasting it (:p) I think I’ll stick with the home made version. It seems to be about 70% cocoa and I’m really looking forward to using it in some never been tried before chocolate recipes at the Cookalong.
I have never gotten into raw foods but I have heard of the amazing benefits from fellow yogis. More energy, better eye sight, increased flexibility and sharper memory are but a few of the advantages attached to switching over to a raw food diet. I am keen on the idea now and after experimenting with the raw chocolate it is definitely something I may consider. As an experiment, of course.
Instructions and some info came with the kit so I stuck to it, next time I may stray a little!
Here is what I got up to with the Make Your Own Raw Chocolate Kit…..
What I used:
250 g Raw Cacao Butter
250g Raw Cacao Powder
250 ml Raw Organic Agave Syrup
7 g Raw Vanilla Powder
Heat a sauce pan of water to 45 degrees celcius.
Remove from the heat
Place a heat proof bowl in the water, creating a bain marie.
Place in the Raw Cacao Butter.
Melt until all solids disappear.
Add in the Raw Vanilla Powder and stir to make sure all of the powder has dissolved.
Add in the Raw Cacao Powder and stir until creamy. The experts suggest 100 stirs, just to be sure!
Now, tip in the Raw Agave Syrup and stir.
Watch with delight as your mixture turns into a beautifully thick, creamy and devilishly delicious chocolate concoction.
Tip into moulds. Rubber moulds are recommended for ease of popping once the chocolate has solidified.
Pop into the fridge for a few hours and share!
I fell in love with the aromas that filled the kitchen and the rest of the house. The result was a wonderfully creamy bitter sweet chocolate.You drift away in to chocolate heaven in one nibble.
I would definitely recommend trying this out!
I am going to use the raw chocolate I made here to make Chili con Cacao and Wasabi infused Chocolate Brownies for today’s Irish Foodies Chocolate Cookalong
Happy Weekend Everyone!!!