Death by Chocolate

These death by chocolate squares are so rich and luxurious that they are a real treat the be taken in moderation.  With the option of cutting into brownie-sized pieces (then one at a time it is) or bite-sized chunks they are perfect for the even the most fussy chocolate-lover.  The roasted almond base gives them a nutty flavour which breaks up the rich chocolate appeal and by using 70% cocoa solids as your chocolate of choice you can easily create an indulgent chocolate treat designed to last for days but enjoyed for longer.  There are a couple of features which make this recipe both interesting and memorable from the bakers point of view – for one thing the lack of flour and high egg content.  But after the first bite it’s not hard to see why these are the perfect indulgence for chocolate-lovers.

20170817_200554872_iOS

Ingredients

  • 210g butter
  • 270g dark chocolate (roughly chopped)
  • 250g caster sugar
  • 4 free-range eggs
  • 90g ground almonds

For the Chocolate Glaze

  • 150g dark chocolate chopped
  • 75g butter
  • 60ml semi-skimmed milk

 20170910_180807079_iOS

  1. Preheat the oven to 180 degrees Celsius.  To prepare grease and line a rectangular brownie tin with grease proof paper.
  2. In a large baking bowl over the saucepan of simmering water place the butter, chopped dark chocolate and caster sugar.  Stir every five minutes until a smooth and a rich chocolaty mixture has been reached.
  3. Whilst the sugar, butter and chocolate are melting, in another bowl gently whisk the five eggs until well broken up.

    20170910_180800784_ios-e1505630656575.jpg

  4. When the chocolate mixture has melted add the whisked eggs and stir in with a wooden spoon before stirring in the roasted ground almonds.
  5. Pour the mix into the lined baking tray and set into the pre-heated oven to cook for 25-40 minutes until set and firm to the touch in the middle.  When cooked removed from the oven and allow to cool for one hour.
  6. To make the smooth glaze add the dark chocolate, butter, semi-skimmed milk and chopped almonds to a clean mixing bowl and place over a pan of simmering water, stir frequently to ensure that the mix becomes well combined.  When completely melted pour over the cooled chocolate and almond bake – make sure it’s completely cool before adding the glaze guys.
  7. Smooth over the glaze with the back of a metal spoon so that an even layer is created and take portions of 2-3 halved almonds to decorated.  Space these evenly depending on how many squares you would like to cut your bake into.

    20170910_180807486_iOS

I recommend cutting it into either eight large squares (pictured) or smaller bite-sized chunks for those who like to nibble more than one at a time.

 

Advertisements

Protein Bean Risotto

I love this recipe because it’s turned out to be so versatile – it’s perfect for hubby and baby with only a few extra pulses on the blender needed for the latter.  Not only is it tasty but it’s packed with protein-rich ingredients and is filled with flavour too.  There’s a few ingredients in this which I’ll be honest I’ve never cooked with before, but I’m in the process of raising my daughter on a vegetarian diet so I’ve had to branch out a little.  In essence this recipe is rich in goodness for everyone, so get stuck in!

Serves: 4 adult portions or 6 baby meals

Prep Time: 20 minutes

Cooking time: 10 minutes

Ingredients

  • 230g Cannelloni Beans
  • 160g Sweetcorn
  • 275g Wholegrain Brown Rice
  • 75g Baby Spinach Leaves
  • 150g Edame Soya Beans
  • 400g Chopped Tomatoes
  • 75g grated medium cheddar
  • Pinch of Black Pepper
  • Generous Pinch of Basil

20170830_172042919_iOS

Racing towards risotto…

  1. In a saucepan of boiling water, simmer the rice for 10-12 minutes until soft and thick, pour into a sieve to drain out the water and set aside.
  2. In another saucepan add the 400g of chopped tomatoes, feel free to use a tin of chopped tomatoes for ease.  Add the drained sweetcorn and cannelloni beans and heat for five minutes, stirring frequently with a wooden spoon.
  3. When these veggies are welled mixed, add the edame soya beans, baby spinach and cheddar, stir well and allow the vegetable sauce to simmer before adding the drained rice.
  4. Season with the black pepper and basil before adding to a food processor.  Pulse on and off for five minutes until you reach that perfect consistency.

If you are preparing meals for a little one under toddler age then it can be an idea to pulse the recipe a little longer and skip out the black pepper.  Remember this dish is perfect for freezing if you want to prepare it in advance for the week ahead – your little ones will love the flavour and it’s super healthy.