Choc Vino Cotto Pavlova

Family birthdays when I was young always featured Pavlova. Mums meringue dessert with a crisp crust and soft, light inside but always oddly decorated; half with an array of various fruits and half with grated peppermint crisp. Why?? A fussy brother who still to this day doesn't do 'fruits or citrus'.
This is without a doubt my favorite Pavlova recipe! So I thought I would bake it for two recent special occasions - New Year with my Indian Family and Valentines Day with 'all the single ones'.

Thank you Maggie Beer for perfecting this dessert  (not surprising she has been making pavs for dinner parties since she was 18 years old). The words of wisdom - "don't worry if your pav isn't a perfect circle or looks a little rough around the edges... I love things that look rustic and home-made – like your own hands have touched it, and the cream can be a great cement"

Choc Vino Cotto Pavlova - Maggie's Kitchen by Maggie Beer

6 egg whites
1 1/2 caster sugar
3 tbls of best quality cocoa powder
1 tbls vino cotto
40g of finely grated bittersweet chocolate (70% cocoa)
pinch of cream of tarter
1 tablespoon of vino cotto or balsamic

To serve -
300ml of cream fresh or whipped cream
1 punnet of strawberries or raspberries
2-3 tablespoons of grated bittersweet chocolate (70%) to decorate

Method
Preheat oven to 180C. Line a baking tray with baking paper. Draw a 23cm circle onto the paper, and then set aside.

Beat the egg whites until soft peaks form, adding a pinch of tartar once the machine is going, and then, a spoonful at a time, beat in the sugar until the meringue is stiff and shiny. When it’s stiff, sprinkle in the cocoa and beat again. Then fold in the chopped chocolate and the vino cotto gently by hand.

Mound onto your baking sheet within the marked circle, smoothing the sides and top just little. Place in the centre of the 180C conventional oven, then immediately turn the temperatures down to 150C and cook for 55 minutes.
When it’s ready, the pavlova should look crisp around the edges and be dry on top – but when you prod the centre, you should feel the promise of squidginess. Turn off the oven, open the door slightly and let the chocolate meringue disc cool completely.

To serve, invert meringue onto a big, flat bottomed plate. Whisk cream until its thick but still soft, then pile on top of the meringue and scatter over the strawberries. If you want to add the chocolate, coarsely grate it so you get curls rather than rubble, and sprinkle it haphazardly over the top, letting some fall on the plate’s rim.

I like my pavlovas gooey in the centre but if you prefer a drier meringue, leave it in the turned-off oven with the door slightly ajar until there is no heat left at all in either the oven or meringue. If you make this recipe in late autumn try using beautiful fresh figs instead of strawberries (see note below).

Note - Brush a hot char-grill pan with olive oil, then quickly grill fig halves, cut-sides down, until lightly caramelised and grill marks appear. Remove from heat and leave to cool.  Pile cream over centre of meringue, then place figs over the top and drizzle with vino cotto.

Chocolate Caramel Crackers - Passover Treats

Chocolate Caramel Crackers
For seven days ye shall eat unleavened bread!

Eating of matzo happens prominently in the Passover Seder. 'The Torah says that it is because the Hebrews left Egypt with such haste that there was no time to allow baked bread to rise; thus flat, unleavened bread, matzo, is a reminder of the rapid departure of the Exodus'.

The baking of matzo is labor-intensive! 18–22 minutes is allowed between the mixing of flour and water to the conclusion of baking and removal from the oven.

This recipe however is incredibly easy  and equally addictive (thank you mass produced packet matza).

Matza 'The Bread of Poverty' - if this is poverty, thank you BIG RED for introducing me to poverty at its best. The first special guest apperance on my blog (my brother), the most Jewish non Jew I know. THANK YOU for baking this 'cracker' treat.

 Chocolate Caramel Crackers by Smitten Kitchen
Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo

4 to 6 sheets matzo
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo or crackers, covering all parts. If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt.

Once completely cool, break it into pieces and store in an airtight container. If you wish to speed the cooling process up hen place in the fridge. It should keep for up to a week.

Flourless Chocolate & Orange Cake

This is a lovely moist, dark, decedent cake. The combination of chocolate and orange (JAFA), is one of my favorite. It's a simple recipe but you will need some patience, as the cooking time is longer than most cakes. Fantastic served warm as a dessert and equally as good when cooled. You will find this cake stays moist and will keep for days...if you can resist. The recipe suggested that it be served with a dollop of double cream but I would actually recommend a scoop of good quality vanilla ice cream (the sweetness of the ice cream compliments the cake much better). As far as flourless cakes go, this one is an all round  pleaser (especially with the gluten and dairy free peeps).

Chocolate & Orange Flourless Cake - www.taste.com.au

2 Valencia oranges
200g dark chocolate, chopped (i used Lindt 70% cocoa dark cooking chocolate)
100g butter, chopped
8 eggs
1 1/3 cups caster sugar
3 cups almond meal
Icing sugar to server

Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil. Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool. Remove the pith and seeds (otherwise the cake will be bitter). Roughly chop and place in a food processor. Process until a coarse paste forms.


Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)

Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.

Fold in the almond meal, orange paste and chocolate mixture until well combined. Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan. Dust with icing sugar and serve with double cream.

Chocolate Prune Brownie

GOD BLESS America for the introduction of the brownie and GOD BLESS 'Bourke Street Bakery' NSW for this brownie recipe. If only all local bakeries across Australia could produced rich, fudgy, moist brownies like these, as apposed to the over cooked, dry brownies they so often do.

The alcohol soaked prunes make these brownies extra moist and a stand out from most other brownies. The 'Bourke Street Bakery' suggests that the prunes can be soaked in tea if preferred and can even be replaced with nuts or dried fruits if desired. I recommend using good quality dark chocolate for this recipe as it makes such a difference to the end result. Most importantly whatever you do, do not - I repeat - do not over cook, (watch your brownie like a Bald Eagle).

Nice photo styling Big Red!

Chocolate Prune Brownie - 'Bourke Street Bakery' by Paul Allam & David McGuinness
300g pitted prunes, halved
200ml brandy, cognac or hot black tea
55g plain flour
40g unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
300g good-quality dark chocolate (55% cocoa)
80g unsalted butter
300g caster (superfine) sugar
4 eggs
100g sour cream
145g dark chocolate melts (buttons) (55% cocoa)

Makes 32 (depending on what size you like your brownies)

Place the prunes in a bowl and pour over the brandy, cognac or tea. Cover and set aside to soak for 3 days.

Preheat the oven to 170 degrees celsius fan forced, (325F/Gas 3). Grease a 20 x 30 x 4cm rectangular cake tin and line the base and sides with baking paper. Sift the flour, cocoa, salt and baking powder into a bowl.

Put the chocolate, butter and sugar into a stainless steel bowl and sit over a saucepan of simmering water - making sure the base of the bowl does not touch the water. Stir for 10 minutes, or until the chocolate has melted. Allow to cool, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed and add the eggs, one at a time, beating well after each addition. Add the flour mixture, mix to combine, then add the sour cream, chocolate melts and prunes with the remaining soaking liquid and mix until just combined.

Spoon the mixture into the prepared tin and bake in the oven for 1 hour, or until just set.Place your hand on top of the brownie in the centre and wobble to feel if it is set. Allow to cool completely before turning out of the tin. Use a hot knife to cut into squares. The brownies can be wrapped in plastic wrap and stored for up to 4 days at room temperature.

Chocolate Cupcakes

Rich, dark, light and moist! Who can resist chocolate cupcakes. For the chocolate lovers it is suggested to top these cupcakes with Chocolate Frosting. For another option the Vanilla or Cream Cheese Frostings (which I have used) work equally as well.  






Chocolate Cupcakes - The Hummingbird bakery cookbook
Cupcake Sponge
100g plain flour
20g cocoa powder (plus extra for decoration)
140g caster sugar
1 1/2 teaspoons baking powder
a pinch salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
1 quantity Chocolate, Vanilla or Cream Cheese Frosting
Decorate dusted lightly with cocoa if using cream cheese or vanilla frostings or chocolate sprinkles if using chocolate frosting

12 hole cupcake tray lined with paper cases
Makes 12

Chocolate Frosting
300g icing sugar, sifted
100 g unsalted butter, at room temperature
40g cocoa powder
40ml whole milk
Makes enough for 12 cupcakes

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Vanilla Frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Makes enough for 12 cupcakes

Preheat the oven to 170 degrees Celsius

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix otherwise the sponge will be too heavy.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Frostings -
For Chocolate Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

For Cream Cheese Frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

For Vanilla Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier and lighter it becomes

When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate lightly with dusted cocoa