Irish Foodies April 2011 Cookalong: Chocolate - Chocolate Bruno

If you are a regular reader you will know by now that the Irish Food Bloggers (and anyone else who fancies joining in) hold a monthly cookalong on the first Friday of every month.  We all cook a dish in our respective kitchens within a set theme and then post pictures and blog posts to Twitter and Facebook.  The evening is generally taken up with oooh's and aaaaah's and plenty of drooling as picture pop up and we admire each others efforts.  The theme for this months cookalong just had to be chocolate as Easter will fall later in the month. 

I had quite a few ideas in mind, what with me being a bit of a chocolate demon.  I wanted to bake a really yummy cake that my dad used to bake for special occasions.  He had pulled the recipe from a news paper but has lost it recently and so I had to go back to the drawing board.  On our recent trip to New York (more to come on this) Mr. Boo and I shared a dessert in the Blue Ribbon Bakery.  I remembered having had a decadent chocolate dessert there on a previous visit but couldn't quite remember what it was.  While perusing the menu the Chocolate Bruno caught my attention, there was no description to explain what it was so I enquired when our waiter returned to the table.  He explained that it "was a kind of flourless chocolate cake/mousse...."  He went on with his explanation but I don't remember anything after that.  Decision made. 

It was heavenly.  One of the best chocolate desserts I have tasted.  Ever.  As I have said on many occasions, I am a chocolate lover, Mr Boo not so much but he even managed a few spoon fulls.  A silky smooth, dense, almost buttery chocolate mousse set atop a white chocolate base with chunks of cookie.  We couldn't finish it, not even between the pair of us, as it was a very generous portion and I may have shed a tear as the leftovers were cleared from the table.  As I set my brain to thinking about a suitable offering for the chocolate cookalong on our return I decided I would try to recreate a version of the Chocolate Bruno to enjoy at home.

As I didn't have a recipe I had to go at it a little blind and hope for the best.  I was very pleased with my version and almost fell over when Mr. Boo volunteered the information that my base was nicer than the Blue Ribbon Bakery version.  He doesn't offer praise willy nilly where my baking is concerned, especially when it involves chocolate.  I was in Marks and Spencer the day before the cookalong and picked up one of their white chocolate Mountain Bars, white chocolate containing nuts and nougat (basically their version of a white Toblerone), thinking that would make a nice substitute for the white chocolate and cookie base.  These are really easy to make, they are basically a ganache with some egg & butter added for richness, but look really impressive and will certainly feature on dinner party menus in this house.  Enjoy!

Chocolate Bruno (my take on a Blue Ribbon Bakery dessert)
makes 6

100g White Chocolate Nougat Bar
285ml Double Cream
200g Plain Chocolate
2 Egg Yolks
20g Unsalted Butter

1.  Place a silicone muffin tray onto a flat baking tray (this makes it easier to transfer it to the fridge), or line 6 ramekins with clingfilm.
2.  Break up the white chocolate and place it in a heat proof bowl.  Set the bowl over a pot of simmering water to melt.

3.  Spoon the white chocolate into the bottom of the muffin tray/ramekins.  You just want a thin layer, approximately 3-5mm deep.

4.  Place the muffin tray/ramekins into the fridge and allow the chocolate to set.

5.  Place the cream into a heavy based saucepan and heat.  Remove from the heat just before it boils.
6.  Break up the plain chocolate and add to the cream.  Stir until the chocolate has melted and the mixture is smooth.

7.  Add the egg yolks and whisk in.  Allow to cool slightly.

8.  Add in the butter and stir until it has melted and the mixture is smooth and glossy.

9.  Remove the muffin tray/ramekins from the fridge and pour the chocolate mixture over the white chocolate layer.  Return to the fridge and allow to set for at least 2 hours.

10.If you have used a silicone muffin tray you might find the plain chocolate mixture smears as you turn the Bruno's out to serve.  A little trick that I tried with great success was to pop the tray into the freezer for half an hour to make the 'mousse' nice and firm (cover the top with clingfilm or foil to avoid shards of ice falling onto the mousse), turn them out of the silicone tray and place on a flat tray and return to the fridge until you are ready to serve.  If you use ramekins lined with clingfilm simply lift the Bruno out using the clingfilm and peel the clingfilm away before serving. 

Flourless Brownies(GF) & Gluten Free Baking

During my blogging year(and a bit) I have become much more aware of the food I eat.  Whilst I always appreciated a good meal and loved to cook up a storm in the kitchen I didn't always think about the food I was eating and it's journey to my table.  Now I am more adventurous in my choices, willing to try flavours and textures I would have refused before.  I also choose my ingredients with a lot more care and with more curiosity as to where it has come from.  I ask my butcher lots of questions about cuts of meat and am happy to try those cuts that for a long time have been out of favour.  I'm not sure why they became unfashionable as they are so delicious.  I also check labels when buying fresh fruit and veg to see if items are locally grown and where Irish grown produce is available it beats imported items into my shopping basket.

Not only am I more aware of the food choices I make but also those of others.  I read so many inspiring Irish and also international food blogs, bursting full of fabulous ideas and each with it's own unique style.  Some embrace food in all it's guises but others focus on food governed by lifestyle choices or dietary restrictions.  Through my blog I have become more aware of coeliac disease, and am quite surprised that the number of people affected is much higher than I had previously thought.  As it is something that I am not faced with in my day to day baking for family and friends I never really gave it much thought, but having encountered queries and comments relating to the blog I decided to educate myself a little so that I could attempt to offer some gluten free recipes on the blog.

Coeliac disease is an auto-immune disease which affects the gut and other parts of the body.  It causes the body to attack itself when gluten is eaten.  Gluten, a protein found in wheat, barley & rye, is what gives elasticity to bread and spring to cakes.  Some people can also be affected by oats.  To treat coeliac disease people diagnosed must stick to a gluten free diet and avoid foods such as breads, cereals, flours, pastas, pizza bases, biscuits, cakes and pastry as these are the most obvious sources of gluten.  It is also advisable to avoid oats as they can become cross contaminated with other grains. 

As most baked goods require flour in some shape or form those with coeliac disease can find the choice of baked goods very limiting.  On the side bar of the blog I have added a new 'Gluten Free Treats' button, if you click on it it will link to a page that contains all of the gluten free recipes from the blog so far.  I have only started to explore the world of gluten free baking but will make an effort to post some more gluten free options and also some specifically gluten free recipes throughout the year.  I hope this is of interest to some of you and I would love your feedback on this in the comments. 

For more information please check out Coeliac Society of Ireland.  Also, if you would like to try some gluten free baking I have found Seriously Good! Gluten Free-Baking by Phil Vickery to be a really fantastic book.  It is full of information and has a great range of recipes to keep you very busy in the kitchen. 

IMPORTANT
It is very important for you to check that the brand of certain products eg. baking powder that you use is gluten free as products can become cross contaminated during production.  If you are a member of the Coeliac Society of Ireland you will receive an annual Food List with details of gluten free products and brands.  Also you can check all ingredient lists on food packaging and avoid anything that clearly states it contains wheat.  Some products also provide allergy information on their packaging which would state if the item is gluten free. 

Flourless Brownies

I was going to start off with something boring like a bread or scones but as I haven't made it to my local health food shop yet to stock up on specialist flours yet I decided to see what I could rustle up with the contents of my baking press.  Luckily for you and me I settled on brownies as I knew that as they are a flat tray bake substituting ground almonds for flour shouldn't cause too many problems.  I was pretty impressed with the results and when I asked Mr. Boo's opinion and he said they were the best brownie's he had ever tasted I knew I was onto a winner.  He is my harshest critic, especially when it comes to chocolate treats so his was high praise indeed.  He enjoyed his taster bite so much he polished off 2 whole brownies with his cup of tea.  I hope you enjoy them just as much.  Be warned though, they are extremely gooey and delicious.

(makes 12-15 depending on the size you cut the squares)

200g/7oz Unsalted butter, diced
250g/9oz Good Quality Dark Chocolate
200g/7oz Caster Sugar
3 Large Eggs
125g/4.5oz Ground Almonds
50g/1.75oz Cocoa Powder

1.  Preheat the oven to 160C/F/Gas Mark .  Line a brownie tray with foil.
2.  Place the butter into a pan and set over a medium heat until melted.  Remove from the heat and add the chocolate, stirring occasionally until melted.

3.  In a separate bowl whisk the caster sugar and eggs using a hand held whisk until creamy.

4.  Add the chocolate mixture to the egg and sugar mixture and mix gently until well combined.

5.  Sieve in the ground almonds and the cocoa powder(you may need to give the last of the almonds a helping hand through the sieve) and again gently mix through to combine.

6.  Pour into the prepared tray and smooth out.  Place into the preheated oven and bake for 25 minutes.

  There should be a thin crisp layer on the top and the brownie should still have some wobble. 

7.  Remove from the oven and allow to cool on a wire rack before removing from the tray and cutting into yummy scrummy gooey squares of heaven.  Enjoy.

Double Chocolate Flower Pots

We had some people over for dinner last Sunday.  I have already posted about the tears & tantrums and the disasters but thankfully something went right on the day.  Despite the aul fellas at the table complaining that they don't eat dessert and me telling them in no uncertain terms that I didn't care just to take the thing and let it sit in front of them, this provided a very pleasant end to the meal.  These are another little gem that I found on Tasty Kitchen, the food blog on the Pioneer Woman.  When I saw a picture of them I knew instantly that my life would not be complete until I made them.

As it was a dessert for adults I decided to adapt the recipe.  The original recipe basically calls for an assembly of shop bought items.  I chose to make the various components, replacing pound cake with chocolate brownie and ice cream with white chocolate mousse.  I was slightly lazy and stuck with shop bought biscuits and given the success of Oreo Chocolate Creme's in my Mint Crisp Pie base I gave them another outing.

Feel free to stick with the original recipe and offer your guests a wow factor dessert for practically no work, or if you fancy something a little more decadent you can whip up the brownie and mousse with very little effort.

***Before you read the recipe be warned that it looks like a lot of work but the brownie and white choclate mousse recipes only take about 10 mins each to make and assembly of the finished pots take about another 10 mins, after that it is just a matter of popping them in the fridge to allow them to set.***

In addition to the recipes below you will also need:
75g/2.5oz Oreo Chocolate Creme's (crushed)
8 Drinking Straws
8 cut flowers (ensure the stems will fit into the drinking straws)
8 small terracota pots

Chocolate Brownie

(this recipe will make a tray of brownies, approx 15 depending on the size you cut.  You will have some brownies left over to enjoy later with a cup of tea)

250g/9oz Good Quality Dark Chocolate (I use 70% Cocoa Solids)
200g/7oz Unsalted Butter
200g/7oz Caster Sugar
3 Large Eggs
125g/4.5oz Plain Flour
50g/1.75oz Cocoa Powder

1.  Line a baking sheet with foil.  Preheat the oven to 160C/325F/Gas Mark 3.
2.  Put some water into a small saucepan and bring it to a gentle simmer over a medium heat.
3.  Break up the chocolate and dice the butter and place them in a heatproof bowl and place over the pan of simmering water.  Turn off the heat and stir occasionally until melted and smooth.
4.  In a seperate bowl mix the sugar and the eggs using an electric mixer until smooth and creamy.
5.  Add the chocolate mixture to the egg and sugar mixture and stir to combine.
6.  Sift in the flour and the cocoa powder and again stir to combine.

7.  Pour into the lined baking sheet and smooth the top with a spatula.
8.  Place into the preheated oven and bake for 20-25 minutes.  A clean skewer inserted into the centre should come out with a little of the mixture smeared on it.  The brownie is best if still a little squishy and moist rather than completely firm.
9.  Allow to cool for approximately 5 minutes before removing from the tin and leaving to cool on a wire rack.



White Chocolate Mousse
(makes enough to serve 4 as a dessert on it's own or 8 when added to this dessert)

175g/6.2oz White Chocolate
90ml/3floz Milk
2 Egg Whites
1/4tsp Lemon Juice
225ml/7.5floz Double Cream

1.  Put some water into a small saucepan and bring to a gentle simmer over a medium heat.
2.  Break up the chocolate and place in a heat proof bowl.  Put the bowl over the pot of simmering water and turn off the heat.
3.  Once the chocolate has melted, stir in the milk and set aside.
4.  Whip the egg whites with the lemon juice until they form stiff peaks and then gently fold into the chocolate mixture.
5.  Transfer to a pouring jug.

To assemble the pots:

1.  Once the brownie has cooled cut out rounds that will fit into the bottom of the flower pots.  You can use a round cookie cutter if you have a suitable size, cut around the bottom of the flower pot or I used a 1floz measuring glass turned upside down.  Press the brownie into the bottom of the pots.  If they break or crumble slightly don't worry, just press it all down for a nice snug fit.

2.  Take a drinking straw and push it into the centre of the brownie base.  Once in place snip the straw below the rim of the flower pot.
3.  Carefully pour the white chocolate mousse mixture in, dividing evenly between the 8 pots.

4.  Place the pots into the fridge and leave for at least 2 hours to set.
5.  When you are ready to serve place the Oreo biscuits in a resealable bag, expel all of the air and seal.  Crush the biscuits with a rolling pin.  Sprinkle over the mousse layer.
6.  Finally place the stem of a cut flower into the straw.

Lemon Sugar Cookies & Chocolate Orange Cookies

Last Friday I participated in a #twookieparty (a cookie bake off on Twitter) with some other Irish foodies.  I promised recipes would follow so here are the first two.  I am lumping these two together as I used the same basic dough recipe for both.

Lemon Sugar Cookies

Yields approx 36
(I divided the dough in 3, baked 1 dozen and froze 2 rolls of dough for later use)

450g/15oz Plain Flour
1tsp Baking Soda
1/4tsp Salt
395g/14oz granulated sugar
44g/1.5oz packed light-brown sugar
Grated Zest of 1 Lemon
1tbsp Fresh Lemon Juice
220g/8oz Unsalted Butter, softened
2 Large Eggs
Granulated Sugar, for sprinkling

1.  Preheat the oven to 180C/350F/Gas Mark 4.   Line a baking sheet with grease proof paper. (if you are baking the full quantity of dough you will need 3 lined baking sheets or you will have to bake in 3 seperate batches)
2.  Sift the flour, baking soda, and salt into a bowl and set aside.
3.  Put the sugars and lemon zest in a seperate bowl and mix with an electric mixer on medium speed for 30 seconds. Add the butter and mix until pale and fluffy, about 1 minute.
4.  Mix in the eggs, 1 at a time, and then the lemon juice.
5.  Reduce the speed and gradually add the flour mixture; mix until just combined.
6.  Using a tablespoon sized measuring spoon or a regular tablespoon place dough 2 inches apart on the lined baking sheet.
7.  Flatten the cookies slightly with a fork and sprinkle the tops with granulated sugar, then lightly brush with a wet pastry brush and sprinkle with more granulated sugar.
8.  Bake the cookies until golden, about 15 minutes. Cool on baking tray for 5 minutes before transferring cookies to a wire rack to cool completely.
9.  Cookies can be stored in an airtight container at room temperature for up to 3 days.

Chocolate Orange Cookies

Yields approx 36

(I divided the dough in 3, baked 1 dozen and froze 2 rolls of dough for later use)

450g/15oz Plain Flour
1tsp Baking Soda
1/4tsp Salt
395g/14oz granulated sugar
44g/1.5oz packed light-brown sugar
Grated Zest of 1 Orange
2tbsp Fresh Orange Juice
220g/8oz Unsalted Butter, softened
2 Large Eggs
100g Plain Chocolate, melted

1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking sheet with grease proof paper. (if you are baking the full quantity of dough you will need 3 lined baking sheets or you will have to bake in 3 seperate batches)
2. Sift the flour, baking soda, and salt into a bowl and set aside.
3. Put the sugars and orange zest in a seperate bowl and mix with an electric mixer on medium speed for 30 seconds. Add the butter and mix until pale and fluffy, about 1 minute.
4. Mix in the eggs, 1 at a time, and then the orange juice.
5. Reduce the speed and gradually add the flour mixture; mix until just combined.

6. Using a tablespoon sized measuring spoon or a regular tablespoon place dough 2 inches apart on the lined baking sheet.

7. Flatten the cookies slightly with a fork.
8. Bake the cookies until golden, about 15 minutes. Cool on baking tray for 5 minutes before transferring cookies to a wire rack to cool completely.
9.  Once they are cool melt the chocolate in a bowl in the microwave (if you do not bake all af the cookie dough simply reduce the amount of chocolate accordingly ie. if you bake 1/3 of the cookie dough melt 1/3 f the chocolate)
10. Using a teaspoon drizzle lines of chocolate across the cookies to form a pattern.  I drizzled in different directions but you can do it which ever way you prefer.

11.Cookies can be stored in an airtight container at room temperature for up to 3 days.

Peanut Butter Cups (GF)

Probably my favourite place in the world (aside from home) is New York.  I have been every year since 2004 and think were I confined to one holiday in a year that it would be my destination of choice everytime.  I don't think I could sum up it's attraction in one word or even 20 for that matter, it just has a hold over me that draws me back time and time again. 

The excitement at the moment the shiny black limo emerges from the tunnel from New Jersey to Manhattan has yet to fade.  Stepping from the car to the pavement and taking that first glimpse of the sky high buildings all around, and being greeted by name by the hotels concierge, as though you are an old friend returned, fills me with a great sense of belonging to a city so far from home.  The city just intoxicates me.  Invades every ounce of my being and assaults each of my senses.  From the blinding lights of Times Square, the smell of pretzels wafting from the carts of street vendors, the noise of a million (well maybe not a million but close) honking horns emanating from yellow cabs, the heat rising from street vents above the subway and the (imagined) taste of delicious confections lined up in bakery windows as I pass by (we usually save sampling the wares for Billy's Bakery in Chelsea). 

I love to walk the streets of New York hand in hand with my gorgeous man, pounding the concrete of familiar block after block and spotting new little gems that have evaded our sight on past visits.  I have been in both the depths of winter, -15°C, and the height of summer, 28°C, but I cannot say which I prefer as both have their merits.  I love the ritual of layering up in winter before venturing out to snowy sidewalks, entering a bar or restaurant for some much needed heat rosy cheeked, stripping off the 50 million layers and savouring the warmth of the room and the people all around.  Equally, I love the freedom of waking in the morning during summer and slipping on a delicate flowing summer dress before venturing out into the stifling heat (serioulsy, not a breath to be had) and walking the streets frappucino in hand or braving the oven like temperatures (and rather unsavoury smell) of the subway.  The antidote to such extreme temperatures, an ice cold mojito guzzled on a roof top bar enjoying the cities skyline from a birds eye view.

Each visit is planned with much anticipation at the prospect of visiting favourite haunts yet again and also trying new eateries and bars and seeing the city from a slightly different angle.  One favourite haunt that is never snubbed in favour of a new and shiny upgrade is the Hershey store in Times Square.  Now, I'm not the biggest fan of American chocolate.  I know, I know, I'm sorry to any stateside readers, but it is not to my liking.  It is a bit on the sweet side and doesn't possess that deliciously rich creamy luxury of it's European counterparts.  I am however, rather partial to a box of Milk Duds and a mountain or 3 of Reese's Peanut Butter Cups.  I know these are available in Ireland now but I still can't step foot back on the plane without at least a months stash safely stowed in my suitcase.  Between visits to tide me over sometimes, there is nothing else for it other than to whip up a batch with my very own hands.  For the know how keep on reading.

Chocolate Peanut Butter Cups

for the base:

50g Soft Brown Sugar
200g Icing Sugar
50g Soft Butter
200g Smooth Peanut Butter

for the topping:

200g Milk Chocolate (chopped)
100g Dark Chocolate (chopped)

also required 45-50 paper petit-four cases (teeny tiny cup cake cases in other words)

1.  In a bowl, mix together the brown sugar, icing sugar, butter and peanut butter using an electric whisk until the mixture is the consistency of a sandy paste.

sorry, forgot to take a picture of this mixed together

2.  Using clean hands place a teaspoon size disc of the paste into the bottom of the petit-four cases (I used a melon baller and a teaspoon to do this instead.  You should have enough mixture to fill between 45 and 50 cases).  Press the mixture down to form a smooth layer in the bottom of the case and place the cases into the indentations of a mini muffin tin (if you don't have a mini muffin tin place the cases onto a flat baking sheet).

3.  Melt both chocolates in a heat proof bowl over a pot of gently simmering water (do not allow the bottom of the bowl to touch the water).

4.  Stir the melted chocolate together to combine and set aside to allow to cool slightly.
5.  Spoon 1 teaspoon of the chocolate mixture into the petit-four cases covering the sandy base.

6.  Place in the fridge to set for 30 minutes before devouring.

Easter Cake (GF)

When we were little the Easter Bunny was always very good to us and remembered to bring us our favourite treats on Easter Sunday.  Our tastes changed as we grew and just as Santa knew exactly our hearts desire every Christmas the Easter Bunny knew which would be our favourite egg each year.  I remember having a deep love for Cadbury's Buttons, Crunchie and Caramel as well as Nestle Yorkie(even though technically not for girls) depending on the year and my mood. 

When I moved into teenage years my tastes became far more sopihistimacated and nothing but the very fine Leonidas would do.  These probably remain my favourite to this day.  A moreish, thick belgian chocolate egg and nestled inside, jewel coloured foil wrapped eggs all with different fillings.  We were always permitted a chocolate breakfast on Easter Sunday, such a luxury to my childlike self but if I am honest something I indulge my adult self in every now and then, probably a subconcious effort to relive those deliciously pampered days. 

In the weeks leading up to Easter my mam would arrive home on a Thursday with a bag of broken chocolate from Leonidas for myself and my sister, so I must now thank the clumsy easter egg dropper for this treat.  Chunks of thick belgian plain, milk and white chocolate in a little cellophane bag proffered forward were always a most welcome sight.  I am not sure anyone else knows how much I enjoyed those Easter Eggs and so it has been a good many years since I have seperated it's two halves to reveal the multi-colored bounty within.  But now that I have conjured this memory I may just treat myself this weekend.

For all of you who will be treating your loved ones to Easter lunch this year I hope you enjoy this Easter Chick Cake.  It is probably one of the most delicious chocolate cakes I have ever baked and one that I have many times had to stop myself from baking as I would be in danger of eating it all myself only to be found in a chocolatey heap in a darkened corner Sr. Assumpta stylee.  Enjoy, and a very happy easter to you and your loved ones. x

Easter Chick Cake

for the cake
250g/7oz Plain Chocolate (chopped)
125g/3.5oz Unsalted Butter (softened)
6 Eggs (2 whole, 4 seperated. Reserve the seperated yolks to mix with the whole eggs)
175g/6oz Caster Sugar (75g for the egg yolk mixture and 100g for the egg whites)
1tsp Vanilla Extract

for the topping
125g/3.5oz Plain Chocolate
250ml Double Cream
1tsp Vanilla Extract

to decorate
Sugar coated chocolate eggs (I use Cadbury Mini Eggs, also available in M&S)
Toy easter chicks

To make the cake
1.  Preheat the oven to 180°C/356°F/Gas 4. 
2.  Line the bottom of a springform cake tin with grease proof paper.
3.  Melt the chocolate with the butter and set aside to cool slightly.
4.  Whisk the egg whites using an electric whisk until firm and then gradually add the 100g of caster sugar, continue whisking until stiff peaks are formed and the mix is glossy.
5.  In a seperate bowl using the electric whisk beat the 2 whole eggs with the 4 egg yolks, the remaining caster sugar and the vanilla essence and then gently fold in the chocolate mixture.
6.  Drop a spoonful of the egg whites into the chocolate mixture and quickly stir through to lighten the mix.  Add the remaining egg whites in three batches and gently fold in.
7.  Pour into the prepared cake tin and bake in the preheated oven for 35-40 minutes.  The cake is ready when it is risen and cracked and the centre does not wobble.
8.  Remove from the oven and set aside to cool.  (if it looks like it has sunk in the centre do not worry, this is how you want it to look, trust me)

To make the topping
1.  Melt the chocolate and leave it to cool slightly.
2.  Whip the cream until firming up but still soft.
3.  Add the vanilla and fold in the melted chocolate.

To decorate the cake
1.  Fill the crater of the cake with the topping.
2.  Arrange the sugar coated eggs and toy chicks on top as you wish.