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.

Blueberry Cheesecake Brownies + Chocolate Giveaway

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My favorite desserts usually involve chocolate and I was lucky enough to get to try this limited edition Australian Snapper 110% cocoa chocolate bar before it hit the stores. At first, I was a bit puzzled. How can it be 110%, but after I opened the package I realized how! It’s a 200gr package, which is composed of two 55% chocolate bars of 100grs each. Two chocolate bars with caramel sea salt & almond nougat. It’s a rich chocolate bar with a crunch. The sea salt enhances the chocolate flavor and makes it an addictive combination. I decided to incorporate this chocolate bar into this dessert. You can find out more about this chocolate bar by clicking here.

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By now, you guys know how much I love to make swirl brownies. I chose to add blueberries this time, to take advantage of the season before they are gone. Besides great flavor, they add such a bright color and really make these cheesecake brownies pop.

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I have a cool Instagram giveaway for you guys; unfortunately it’s only for people living in the Netherlands. In collaboration with Australian Homemade, I am giving away 2 Snapper 110% chocolate bars to 5 lucky chocoholics. Since in those 2 bars, you get a total of 4 bars; you can choose to share it with your friends or family. Here is what you have to do:

  1. Follow Australian Homemade on Instagram.
  2. Follow Cravings in Amsterdam on Instagram.
  3. Leave a comment under the Instagram post of this giveaway saying that you want to win, and tag a friend who you think would enjoy some chocolate as well. You can find the post by clicking here.

This giveaway ends Thursday (20/Aug/2015) at midnight. On Friday morning, I’ll pick 5 winners at random.

This recipe makes 16 small squares.

Ingredients:

For the blueberry compote:

½ cup of blueberries

1/3 cup of sugar

¼ cup of water

1 teaspoon of corn starch

1 teaspoon of vanilla extract

For the brownie:

57gr butter

110gr of Australian Snapper Dark 55% chocolate, chopped

½ cup of sugar

2 eggs

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 1/2 tablespoons of cocoa powder

Pinch of salt

For the cheesecake:

300gr of cream cheese at room temperature

1 egg

1/3 cup of sugar

1 teaspoon of vanilla extract

 

First make the blueberry compote:

In a small bowl, mix the water with the corn starch. Place the blueberries, sugar and vanilla in a medium pan. Add the corn starch mixture. Let it cook for 3 minutes on medium heat. Stir from time to time. Transfer to a bowl, and set aside to cool down.

To make the cheesecake:

Place the cream cheese in a bowl and whisk it until smooth. Then add the egg, sugar and vanilla extract. Whisk until smooth and everything is combined. Set aside.

To make the brownie:

Preheat the oven to 180C/350F and line a small square baking dish (22cm) with parchment paper.

Melt the butter with the chocolate over a water bath. Once it has completely melted, set aside and allow to cool down a bit.

In a medium bowl, whisk the eggs with the sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined. Pour the brownie mixture into the prepared baking dish.

Carefully spread the cheesecake mixture over the brownie. Then spoon the blueberry compote over the cheesecake mixture. Use a toothpick or a knife to make the swirls. Make sure you only touch the cheesecake part, not the brownie part.

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Bake for 30 to 35 minutes, until the cheesecake starts to get golden.

Leave it at room temperature until it cools down. Once it has cooled down, place in the fridge for 2 hours. After the 2 hours are up, slice it into squares. You can keep them in the fridge for up to 5 days.