Chocolate, Espresso & Raspberry Cake

Cravings in Amsterdam cake

Port is one of those things that I always have in my pantry. I love to cook with it because I love the wonderful richness it adds to a dish. But this time I did something different. I’ve partnered with Offley to create a recipe that you can pair with their Ruby port. ‘

Their Ruby is a young port with red fruit tones. I paired it with a rich chocolate dessert to balance out the sweetness of the port. This cake has a layer of fresh raspberries at the bottom, followed by a rich espresso brownie layer and it is finished with a dark chocolate ganache with a hint of espresso.

I invited Eliane from Instagram blogger to come taste my dessert. We had a lovely afternoon enjoying this dessert with the port.

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For all the Dutchies, Offley is organizing a cooking workshop where you can make dishes to pair with their port. And you can win tickets to attend the event with a +1. The workshop takes place on Saturday 24th September at the Smulweb Kookcollege in Amersfoort. If you get a bottle of their port, you will get a code with it to participate. But I have a code especially for you guys! You can participate by filling in this code: OVABLG01C in the Offley website.

This dessert is best eaten cold, so keep it in the fridge.

This recipe is for a 21cm round cake mold with a detachable bottom.

Ingredients:

For the brownie:

140grs of fresh raspberries, broken into pieces

120gr of dark chocolate, chopped (I used 63% cacao, but you can use a higher percentage. Especially if you want to pair it with port)

57grs of butter

125grs sugar (1/2 a cup)

2 eggs

2 egg yolks

½ a teaspoon of vanilla essence

50grs of self-rising flour (1/3 cup)

2 tablespoons of cocoa powder

Pinch of salt

1 shot of espresso, cooled

For the ganache top:

200grs of dark chocolate, chopped

250ml of whipping cream

1 full teaspoon of instant espresso powder

20grs of butter

1 tablespoon of sugar

Extra:

A handful of red currants for decoration

 

Start by preheating your oven to 180C/350F. Line the bottom and sides of your cake mold with parchment paper.

First make the brownie layer. Place the chopped chocolate with the butter in a microwave-safe bowl. Microwave it in 30 seconds intervals, stirring in between until it has completely melted. Set it aside to cool down a bit. If it is too hot, it will curdle the eggs.

In a large bowl, mix the eggs with the egg yolks, sugar and vanilla. Then slowly whisk in the melted chocolate. Then add the shot of espresso, flour, cocoa powder and salt. Mix until everything is well combined.

Spread the broken raspberries over the bottom of your prepared baking mold. Carefully pour over the brownie batter. Tap it gently a few times to get rid of any air bubbles.

Bake it for 20 minutes.

When the brownie has cooled down to room temperature, start to make the ganache.

Place the cream, sugar and espresso powder in a saucepan over medium heat. Whisk it until the sugar and espresso have completely dissolved into the cream, and the cream has come to a simmer. Then add the chopped chocolate and butter. Lower the heat to low and stir until everything has melted.

Then pass it through a fine mesh sieve to make sure that there are no lumps.

Carefully pour the ganache over the brownie. Let it set in the fridge overnight.

The next day, carefully remove the cake from the mold and carefully remove the parchment paper. To make a clean cut, use a sharp knife and rinse it under hot water before slicing the cake. Serve it with some fresh red currants.

Enjoy it with a glass of Offley Ruby port!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Salted Chocolate Ganache Tart with Coconut Macaroon Crust

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I made this tart a couple of weeks ago for a friend of mine that came over. It is very easy to assemble. It has a chewy coconut macaroon crust, a rich chocolate ganache filling and a sprinkle of sea salt adds the final touch. For the crust, I used coconut condensed milk for extra coconut flavor. If you can’t find it, just use regular condensed milk.

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This recipe is for a 35x11cm tart mold, preferably with a detachable bottom.

Ingredients:

For the coconut macaroon crust:

1 egg white

2 cups of unsweetened shredded coconut

½ cup of coconut condensed milk (you can also use regular condensed milk)

Pinch of salt

For the filling:

320ml of whipping cream

225grs of dark chocolate, chopped

30grs of salted butter

1 teaspoon of vanilla essence

Extras:

Sea salt for sprinkling over the tart

 

Preheat your oven to 180C/350F and grease your mold with a bit of vegetable oil.

Start by making the crust. Place egg white, condensed milk, shredded coconut and salt in a large bowl. Mix well. Then press it into the bottom of your prepared baking mold. Try to make the crust as even as possible. I used the back of a spoon to press it into the mold.

Bake it for about 13 minutes until the edges are golden brown. Be careful that the edges don’t burn. Allow it to cool down completely.

Once the crust is cold, start to make the ganache filing. Place the cream and vanilla essence in a medium saucepan over medium heat. Once the cream starts to simmer, turn off the heat. Add the chopped chocolate and butter to the cream. Stir until everything has melted. Then pass it through a sieve to make sure there are no lumps.

Carefully pour the ganache over the crust. Place it in the fridge to set for at least four hours or better overnight.

Sprinkle some sea salt before serving. Enjoy!

Keep it stored in the fridge.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Whipped Passion Fruit & White Chocolate Ganache Tart

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I’m keeping last year’s Valentine’s Day theme with another dessert filled with passion fruit. This is a quite easy no-bake dessert. Whipping the ganache makes for an airy and much lighter filling. You can top it with any fruit that you like; I used fresh passion fruit, pomegranate, figs and mint.

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You can check last year’s chocolate soufflé with a passion fruit & white chocolate ganache center by clicking here.

This recipe is for a 35x11cm tart mold, preferably with a detachable bottom since the crust crumbles easily.

Ingredients:

For the Oreo crust:

32 Oreo cookies

6 tablespoons of melted butter

For the whipped passion fruit & white chocolate ganache:

100grs of passion fruit pulp (I got it frozen, but if you can’t find it get about 10 fresh passion fruit)

2 tablespoons of sugar

200grs of white chocolate, chopped

150ml of whipping cream

For decoration:

3 figs, sliced

1/3 of a cup of pomegranate seeds

3 fresh passion fruit

Mint leaves

Edible flowers (optional)

 

Start by making the Oreo crust, place the Oreo cookies (the whole cookie, including the cream) in the food processor and pulse until you get very fine crumbs. Then transfer it to a medium bowl and add the melted butter, mix well. Spread the Oreo mixture evenly over the tart to create the crust and press with your fingers to make it as compact as possible. Place it in the fridge until ready to use.

Place the frozen pulp plus the sugar in a saucepan over medium heat, let it reduce until you get about 2 tablespoons of syrup. Make sure to stir so it doesn’t burn. If you can’t find the passion fruit pulp ready to use, place the pulp of about 10 passion fruit in a blender and quickly pulse a couple of times. Don’t over blend it because the seeds will become too fine and you won’t be able to sift them out. Then pass the pulp over a fine mess sieve. And then reduce it in a saucepan with the sugar.

Place the chopped white chocolate and cream in a medium bowl. Melt it in the microwave for 30 seconds at a time. And stir in between until the chocolate has completely melted into the cream. Then using a hand whisk, whisk it to make sure there are no lumps of chocolate. I did this for about 2 minutes. Then place it in the fridge for 20 minutes, giving it a light hand whisk every 5 minutes. The ganache needs to be cool enough to be whipped, but not too cold that it gets hard. Once the 20 minutes are up, take it out of the fridge and add the passion fruit reduction. Whisk it and if there are any lumps, pass it through a sieve.

Using an electric mixer, whisk it for about 4 minutes until it’s light and fluffy.

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Take out the tart from the fridge, and carefully spread the whipped ganache over it.  Place it in the fridge for 1 hour to set. Before serving, top it with  fresh fruit and mint leaves. I used figs, pomegranate seeds, fresh passion fruit and edible flowers.  Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chocolate Soufflé with a Passion Fruit – White Chocolate Ganache center

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Growing up in Peru, I drank liters and liters of fresh passion fruit juice. It is such a delicious treat. In the summer I would blend it with lots of ice. I would also eat it a lot in ice cream form and in other desserts. I love the combination of it with chocolate.

I wanted to make a souffle recipe for Valentine’s Day, since it always has a wow factor when you cut into it and find a melted center. But I wanted to make something different, not overly sweet and not red or pink. So I made a passion fruit and white chocolate ganache filling which would melt in the oven.

Making the soufflé is very easy. The only thing that is a bit delicate is the moment where you have to take the soufflé out of the mold and flip it onto the plate.  This is where you have to be careful, so it doesn’t break in the process. But if you are not feeling adventurous enough, they are individual servings so you can always just plate it without taking it out of the mold. And that is foolproof.

This recipe makes 4 soufflés.

Ingredients:

For the Passion fruit ganache:

5 passion fruits

1 tablespoon of sugar

100gr of white chocolate

50ml of heavy cream

For the chocolate soufflé:

125gr dark chocolate, chopped

123gr butter, melted

4 eggs

7 tablespoons of sugar

2 tablespoons of all-purpose flour, sifted

1 teaspoon of vanilla extract

To prepare the ramekins:

Butter

Cocoa powder

 

To make the ganache:

Blend the passion fruit pulp to break the seeds.  Pass the pulp through a sieve and discard the seeds.

Pour the passion fruit pulp into a small pan, add the sugar and cook for 4 minutes over medium heat.  Stir constantly to avoid it from sticking to the bottom.  Pour the pulp into a small bowl and set aside.

Place the chopped white chocolate and cream in a bowl. Over a water bath, stir until the chocolate has completely melted. Then add the passion fruit pulp and stir until combined.

Pour into a bowl; allow to cool down a bit before covering it with plastic film and putting it in the fridge overnight to firm up.

To make the soufflé:

Place the chopped chocolate and vanilla extract in a bowl. Pour the melted butter into the chocolate and stir until the chocolate has melted. If it hasn’t melted completely, pop it in the microwave for 30 second intervals until it has completely melted.

In another bowl, beat the egg yolks with half of the sugar until it turns pale. Add the melted chocolate mixture and stir until combined.

In another bowl, beat the egg whites with the remaining sugar until you have a merengue with stiff peaks.

Fold the merengue into the chocolate mixture.  Finally fold in the flour. Cover with plastic wrap and leave it in the fridge for 2 hours.

Preheat the oven to 180C/350F

To prepare the ramekins, grease them with butter and then add a small amount of cocoa powder and rotate them to allow the cocoa powder to stick to all the buttered surfaces.

To assemble each soufflé, fill about 2/3 of the prepared ramekin with the soufflé mixture, then place about 1 tablespoon of the ganache in the center. Finally cover the ganache with a bit more of the soufflé mixture. You don’t want to fill the whole ramekin as it needs space to rise. Overall, it should be filled to about ¾. Give it a light tap to get rid of any air. Be gentle, you don’t want the filling to sink to the bottom either.

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Bake for 20 minutes.

Once they are baked, carefully pass a knife through the edges of the ramekin to detach the soufflé. Put a plate over it and then carefully turn it over. Serve right away.