85 g
dark chocolate (e.g. Green & Black's 70% cocoa)
120 g
icing sugar (golden/unrefined if possible, or mill your preferred sugar in Thermomix to a powder - reduce to 90g to for a richer topping for a magic bean cake!)
110 g
softened butter (reduce to 80g along with reduced icing sugar for magic bean cake. Keep the chocolate amount the same)
Gently warm the coconut oil in a pan, until it's just melted and runny (you don't want it hot), pour into a bowl (or a food processor/mixer), sift the cocoa powder in, and mix in until there are no lumps left
You might be surprised to think about sneaking vegetables right into a chocolate cake, but these chocolate avocado cupcakes with avocado buttercreamfrosting give you a great way to do that
Stir in the remaining icing sugar until smooth and the desired consistency. Â In honour of this week (well, no it was actually because I was craving chocolate cupcakes) and inspired by picking up a packet of cappuccino pearl sprinkles on sale in a local shop, I created this delicious, decadent coffee infused chocolate cupcake especially for the occasion
Chocolate Fudge Cake. But I have to say I love this peanut butter buttercream more than peanut butter. Place the last layer of cake on top, smear frosting on the top and sides of the cake
You could use two slightly smaller, more shallow dishes or pie tins, or use individual sized pie dishes - you will need an extra pack / quantity of pastry if making more than one pie
If it’s very uneven, use wet fingers / hands to shape it, although it doesn’t need to be perfect – I put mine on as you can see in the photo – not overly tidy, but relatively even
paint the cake in warmed apricot glaze / seived apricot jam, then a layer of marzipan (roll out on a light dusting of sugar), then another thin painting of apricot jam and a sheet of fondant icing on top, a ribbon around the outside, and festive decorations on top
Thermomix speeds and timings in italics If you are serving with the fresh pickled vegetable relish and/or the sweet chilli dipping sauce, then it is easiest to prepare them first, giving the vegetables time to pickle, and the chilli sauce a chance to cool down while you make the fishcakes
It is mainly made with napa cabbage (also known as Chinese leaf lettuce) and/or a large white Japanese radish known as daikon or mooli (or a few other things), brined or salted and then flavoured with other ingredients such as red pepper flakes, fish sauce and/or anchovy sauce, garlic, ginger and spring onions (scallions)
See below for Thermomix method (in italics). Thermomix method. Add all the other ingredients, and cook for 8 minutes / Varoma temperature / Reverse / Speed 1 / MC off (and extractor fan on
*If you want to avoid dairy / cook vegan, or reduce the calories just use additional stock, hot water or nut / rice milk at the end to thin the soup to your desired texture
Spice grinder / pestle and mortar to grind the cardamom seeds with. When cool, either transfer to an airtight container (or freeze, if desired), then when ready to serve dust with a little icing sugar, slice and serve with your preferred accompaniments
Finely chop the herbs and spring onions (Thermomix. 400g baby/young leaf spinach [120]. 200g barrel-aged feta cheese (or use lighter Greek salad cheese if you want to cut the calories - vegetarian feta available) [560 / 380]. Remove the feta pastry from the fridge, as per instructions before use and pre-heat the oven to gas mark 4 / 180 C (160C fan) / 350F. Add the chopped spinach, eggs (beat with a fork in a bowl, first, unless using a Thermomix), milk, salt and pepper to taste (I add 1/4 tsp of each, as feta is already salty), a grating of nutmeg, and lastly the melted butter, and stir until thoroughly combined (TM Speed 4 / 15 seconds). The filo pastry I used was from ASDA (270g pack, 6 sheets), and I used 3 sheets, cut through into 1/3 and 2/3 sized pieces, with the larger pieces for the base (and the smaller remainder for the top). base of your dish (the large 2/3 pieces, if you're using the same filo I used, and the same sized dish), oiling one side of each as you go, and placing them. 400g baby/young leaf spinach [120]. 200g barrel-aged feta cheese (or use lighter Greek salad cheese if you want to cut the calories - vegetarian feta available) [560 / 380]
Comments
Log in or Register to write a comment.