AARBEI NOGA SJOKOLADEKOEK

AARBEI NOGA SJOKOLADEKOEK
Dié koek kry 'n tussenlaag van aarbei-noga en word afgerond met 'n sjokolade-bolaag.
SJOKOLADEKOEK
4 groot eiers, geskei
175 ml louwarm water
375 ml suiker
175 ml kakao
80 ml kookwater
150 ml kookolie
5 ml vanieljegeursel
500 ml koekmeel
15 ml bakpoeier
2,5 ml sout
METODE:
Berei twee veerklamp-koekpanne - sowat 25 cm in deursnee - voor. Stel oond op 180C.
Klits eiergele en louwarm water tot sponsig.
Voeg suiker geleidelik by.
Maak kakao met die kookwater aan tot 'n gladde pasta.
Vou die kakao in die eiermengsel.
Voeg olie en geursel by en vou in tot olie deeglik gemeng is.
Sif koekmeel, bakpoeier en sout saam en vou bietjies-gewys in die eiermengsel in.
Klits eierwitte tot styf en vou laastens in.
Verdeel mengsel in die twee panne en bak 20 tot 25 minute tot gaar.
AARBEI-NOGA VULSEL
125 g margarien
125 ml strooisuiker
12,5 ml gelatien
75 ml koue water
1 blikkie (397 g) kondensmelk
5 ml kremetart
250 g vars aarbeie - gebruik slegs twee derdes daarvan, grof gekap (res is vir versiering bo-op koek)
2 stukke groenvyekonfyt, grof gekap
125 ml pekanneute, grof gekap
60 ml aarbeistroop (opsioneel)
METODE:
Room margarien en strooisuiker saam tot lig en donsig.
Week gelatien in koue water, laat oplos deur dit vir 10 sekondes in die mikrogolf te plaas.
Voeg by margarienmengsel.
Voeg kondensmelk baie stadig by terwyl jy aanhoudend klits.
Voeg kremetart en aarbeistroop by.
Vou vrugte in die mengsel in en laat effe styf word in yskas.
Plaas 'n strook waspapier teen die binnerand en op die boom van die veerklamppan.
Plaas een koeklaag terug in die pan, skep die noga-vulsel bo-op en versprei dit egalig oor koek.
Plaas die tweede laag koek bo-op en plaas terug in yskas om te stol.
SJOKOLADE BOLAAG
200 g sjokolade
100 g botter
125 ml room
METODE:
Plaas al die bestanddele in 'n glasmaatbeker en verhit in die mikrogolf op middelmatige hitte vir drie tot vyf minute tot sjokolade begin smelt.
Klop mengsel met draadklopper tot dik, maar steeds loperig - die mengsel behoort nou afgekoel te wees.
Giet versigtig en stadig van binne na buite in 'n spiraal oor die koek totdat die sjokolade teen die kante begin afloop.
Versier met res van aarbeie

 

Persian love cakes

If you're not a fan of rose water, these cakes would be equally delicious with a glaze made from orange blossom water or lemon zest. 

Makes 14

100g blanched almonds

100g pistachios

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

150g butter, cubed

225g self-raising flour

185g castor sugar

3 eggs

225ml full cream plain yoghurt

Icing

100ml full cream plain yoghurt

2 cups icing sugar, sifted

Squeeze of lemon juice

Few drops of rose water, to taste

Preheat the oven to 180C. Grease and flour 14 small cannele or mini bundt molds (alternatively make a 20cm cake). 

Place the almonds and pistachios in a food processor and process until fine. Add the cardamom, cinnamon, butter, flour and sugar and process until the mixture resembles breadcrumbs. 

Transfer to a bowl and combine with the eggs and yoghurt. 

Spoon into the prepared molds and bake for 20-25 minutes or until the cakes are springy to the touch and a skewer inserted comes out clean. 

Allow to cool slightly then turn out and cool completely. 

Trim the tops off the cakes so they can stand straight. 

For the icing, combine the yoghurt, icing sugar and rose water to form a glaze then drizzle over the cakes. 

Decorate with crushed pistachios and crystallized rose petals, if desired.

 

Neapolitan Ice cream Cake

Serves 10-12

Serves 10-12

300g dark chocolate, roughly chopped

150g unsalted butter
2 tsp vanilla
150g caster sugar
3 eggs, beaten
75g plain flour
2 tbsp cocoa powder
1 tsp salt

1L vanilla ice cream, softened

1L raspberry, strawberry or mixed berry sorbet, softened

Chocolate sauce, to decorate

Fresh raspberries, frozen, to decorate

Preheat the oven to 180C.

Line a 20cm spring form cake tin with baking paper.

For the brownie base, melt 200g chopped chocolate, butter and vanilla together in a heatproof bowl, set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes.

Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Stir in the remaining chocolate. 

Pour the mixture into the prepared tin and level the top.

Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey.

Turn off the oven and leave the brownies inside for a further 5 minutes before removing.

Leave to cool completely in the tin. Loosen with a palette knife, clean the tin and place the brownie base back in the cake tin.

Spread over the softened sorbet and place in the freezer to set.

Top with softened vanilla ice cream and and freeze until set.

Remove from the mould, top with chocolate sauce and decorate with raspberries.

 

Serves 10-12

300g dark chocolate, roughly chopped

150g unsalted butter
2 tsp vanilla
150g caster sugar
3 eggs, beaten
75g plain flour
2 tbsp cocoa powder
1 tsp salt

1L vanilla ice cream, softened

1L raspberry, strawberry or mixed berry sorbet, softened

Chocolate sauce, to decorate

Fresh raspberries, frozen, to decorate

Preheat the oven to 180C.

Line a 20cm spring form cake tin with baking paper.

For the brownie base, melt 200g chopped chocolate, butter and vanilla together in a heatproof bowl, set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes.

Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Stir in the remaining chocolate. 

Pour the mixture into the prepared tin and level the top.

Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey.

Turn off the oven and leave the brownies inside for a further 5 minutes before removing.

Leave to cool completely in the tin. Loosen with a palette knife, clean the tin and place the brownie base back in the cake tin.

Spread over the softened sorbet and place in the freezer to set.

Top with softened vanilla ice cream and and freeze until set.

Remove from the mould, top with chocolate sauce and decorate with raspberries.

 

Caramel Hot Cross Chelsea Buns

3 cups (360g) cake flour

2 tbsp (30ml) white sugar

1 tbsp (15ml) baking powder

½ tsp salt

½ tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp ground mixed spice

120g butter, cubed

300ml buttermilk 

1 large egg

FILLING

½ tin (200g) caramel spread (like dulce de leche)

½ cup (50g) flaked almonds

2 tbsp mixed candied peel

1 cup (150g) chopped good-quality dark chocolate (I used Fairtrade)

1 tsp mixed spice

1 tsp cinnamon

TOPPINGS

1/2 cup (180g) honey, warmed

1/4 cup strong rooibos tea (optional)

1/4 cup water (I used a Fairtrade drink because of the Fairtrade challenge)

1 cup (130g) icing sugar, sifted

1 tbsp (approx.) buttermilk

Grease and line a 20cm round cake tin. Preheat the oven to 200 degrees Celsius.
Combine the flour, white sugar, baking powder, salt and bicarbonate of soda in a bowl and mix well.
Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
Combine the buttermilk and egg separately then add to the dry ingredients. Use a knife and cutting movements to incorporate everything until it forms a soft dough. Turn the dough out onto a lightly floured surface and knead roughly 10 times or until a smooth dough forms.
Roll the dough out into a rectangle about 20cm wide on a lightly floured surface.
Spread caramel over the dough then sprinkle with almonds, peel, chocolate and spices.
Carefully roll your dough up to form a long sauasage and pinch the edges to seal.  Using a sharp serrated knife, cut slices roughly 4-cm thick and pack them together into your lined baking tin. Make sure to pack the buns together quite snugly.
Bake at 200 degrees for 15-20 minutes or until risen and golden. Combine the honey, rooibos tea (if using) and water and simmer until  and brush over the warm buns. 
To make the crosses, mix the icing sugar and buttermilk and place in a piping bag. Pipe crosses over the tops of the buns.
 

Easter Rocky Road Brownies

Makes 12

200g dark chocolate, roughly chopped

150g unsalted butter, plus extra for greasing

2 tsp vanilla paste or extract

150g castor sugar

3 eggs, beaten

75g plain flour

2 tbsp cocoa powder

1 tsp salt

Rocky road topping

50g butter

150g dark chocolate, 

100g biscuits, crushed

50g marshmallow easter eggs, chopped

50g mini speckled eggs

50g White candy-coated chocolate eggs, cracked into pieces

Preheat the oven to 180C and grease a 20cm square baking tin and line the base with baking paper.

Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

Remove from the heat and stir in the sugar, then leave to cool for a few minutes. 

Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy.

Pour the mixture into the prepared tin and level the top. Bake in the oven for 25 minutes or until the top starts to crack but the centre remains gooey. 

Turn off the oven and leave the brownies inside for a further 5 minutes before removing. Leave to cool completely in the tin.

Make the topping by melting the butter then add the dark chocolate and melt until smooth. Allow to cool then stir in the biscuits, marshmallows, speckled eggs and white eggs.