Tag Archives: eggs

Wonderfully Moist Chocolate and (gasp) Zuchinni Cake

– What is the Long and Short Of It? –

Everything is good with chocolate right? Coffee, orange, caramel, almonds, zuchinni… what, what?!

Time to take out your adventurous gloves and fall in love with this fantastically moist cake, fragrant with orange and rich with chocolate. Slightly chewy on the outside and iced to perfection… It’s like carrot cake. That had a love child with a chocolate cake.

– The Short of it –

185 gm butter
1 cup of brown sugar
2 eggs
1 1/2 cups Self Raising Flour
1 1/2 cups of grated zuchinni, skin and all
2 tsp Finely Grated Orange Rind
1/4 cup of good quality cocoa
3/4 cup of Milk

Beat butter and sugar till smooth.
Add one egg. Beat till smooth. Repeat with second egg.
Fold in other ingredients, sifting flour and cocoa if they are lumpy.
Grease and flour a cake tin. Pour in batter.
Bake at 200 for around 50 minutes to an hour. Its ready when the top springs back when pressed lightly with your finger.
The skewer trick wont be right here – the cake is meant to be moist.
Cool on a wire rack.
Prepare yourself…

Ice with Rich Chocolate Icing.

(125 gm of melted dark chocolate mixed with 1/4 cup of sour cream and 1/2 cup of icing sugar and chilled until softly set)

Ice.

Prepare to have your mind blown….

– The Long Of It –

I have been hearing about this cake for years in cookbooks and magazines and on blogs and though it sat high on my list of  ‘to bake’ things, it just never eventuated.
It fascinated me. To use zuchinni with chocolate must be either mad or genius (the two often being confused) and for it to feature everywhere I was guessing the latter.
I was right.
Just before leaving the country I went to spend two weeks with my family in Crystal Waters and my Mum said, ‘Let’s make that chocolate zuchinni cake.”
That’s how long I have been meaning to make this damn cake for. Since before I moved out of home. Madness.
So we did. And it was glorious.
We made two and ate it for morning tea. And then afternoon tea. And then for breakfast.
Also to all the guests that came over.

Note : This Icing is wonderful for any chocolate cake you might make.
Rich and less sickly sweet than your average icing (which I don’t really like)

Please let me know how your adventure goes… Don’t make the mistake I did and wait to have this with your morning (or afternoon) cup of tea!

 

Advertisements

Magical Chocolate Mousse

What is the long and short of it?

– The Short –

No baking, no gelatin, small effort, gorgeous mousse! Tada!

200 gm chocolate, dark if possible
5 eggs, seperated
150 gm butter
 5 tbls sugar

Take eggs out of fridge. Seperate into bowls with enough room for whisking.
Pop chocolate and butter on a double boiler over a low heat. Leave to melt.
Beat egg yolks and sugar till pale and fluffy.
Stir melting chocolate till liquid. Remove from heat and put aside to cool a little.
Beat egg whites to soft peaks.
Check the chocolate. When it is room temperature stir into the yolk-and-sugar mix. Too hot and it will cook the eggs. Mix till smooth.
Fold in whites. Softly. The gentler you are the lighter your mousse.
Set in fridge or pour into lovely little glasses and then set.
Serve with fresh fruit or in hot chocolates or with icecream or as the filling to a cake or eat with a spoon from the fridge…
Enjoy!

(You could easily make this diary free or sugar free by using honey and a diary free chocolate)


Spanish Eggs


The below ingredients are per person. Multiply as necessary..

 2 eggs
1/2 capsicum
1 large ripe tomato
1/2 spanish (red) onion
1 clove garlic
splash of olive oil
fresh basil or thyme or both
kalamata olives – a few
tomato juice or water
salt and pepper

*Put a wide frypan on a low heat. Throw in your garlic, onion and olive oil. Saute for 3-4 minutes intil translucent with no color. Be patient. You are building flavor here.
*While it cooks, cut your tomatoes and capsicum and kalamatas into small rough pieces. Throw in the pan.
*Add 100 ml of liquid (tomato juice will give you better flavor but water will do in a tight spot), season with salt and pepper and a little smoked paprika if you have it on hand.  Tear your basil and strip the little thyme leaves and stir through.
* Make small indents in the chunky sauce and crack your eggs in here. Pop a lid on and let cook for 1-2 minutes.. keeping a close eye as you dont want them to overcook. If you like them fully cooked through wait a little longer (and please dont tell me about it!)
*Toast some bread, put out some plates and prepare to be adored by everyone.