Chocolate Tiffin Cake

   

One last indulgence which I made over the Christmas Hols.  It doesn't have to be a holiday to enjoy this tasty cake however, as it goes down a real treat at any time!    

This is a recipe I adapted from a cookbook I picked up at one of those Garden/Gift centres one time.  It's entitled Mum's Favourite Recipes.   They usually have a great variety of books to choose from in those places and they're not very expensive.   Most don't cost more than a magazine, and they have some really good recipes in them.    

This is a common cake you see in the shops over here in the UK.  Basically it is melted chocolate, butter and syrup with crushed biscuits and dried fruit thrown in.  It can vary from recipe to recipe.  

This one uses crumbled digestive biscuits as well as dates and sultanas.   The fruit is soaked in rum first which makes it a bit boozy.   I don't do alcohol so I used rum extract and water, and they came out tasting really nice.  You could add candied cherries, or dried apricots, maybe even some toasted nuts.   The main idea of this cake is mixing the stuff with the melted chocolate mixture and then letting it set up in the fridge.    

  

There is a final topping of melted dark chocolate and white chocolate swirled together.  It also called for crushed malteasers on top.  I didn't have any white chocolate, so I just mixed milk chocolate and dark in the same quanitities, which worked well.  I also didn't have any malteasers, and so I used cripsy cake sprinkles which are chocolate covered rice crisps.   

All in all it was quite nice.   The original recipe called for a 7 inch square pan.  I also didn't have one of those so I used a loaf tin and just cut it into slabs and cut each slab in half to serve.   Scrummy yummy!  

*Chocolate Tiffin Cake*

Serves 8

Printable Recipe  

Quick, easy and delicious.  What more could you want in a chocolate indulgence! 

50g of sultanas (5 1/2 TBS)

75g of dates, chopped (14 pitted dates)

4 TBS rum (I used 1 tsp rum extract and water to make up the 4 TBS)

200g plain dark chocolate (7 ounces)

125g of butter (1/2 cup)

150g golden syrup (3 1/2 fluid ounces corn syrup)

250g of digestive biscuits, roughly crushed (14 1/2 3 inch biscuits, or 2 3/4 cups coarsely cushed graham crackers)

the finely grated zest of one orange

To top:

100g plain dark chocolate (3 1/2 ounces)

100g white chocolate (3 1/2 ounces)

a large handful of crushed malteasers to sprinkle on top (Malted milk balls)

Butter a 7 inch square cake tin and line the bottom with paper.  Butter the paper.  Set aside.

Place the sultanas, dates and rum in a bowl.  Leave to infuse for half an hour.  Melt the chocolate, butter and golden syrup together in a saucepan.  Remove from the heat.  Stir in the soaked fruit and crushed biscuits, along with the orange zest.  Scrape the mixture into the prepared tin and smooth the top.  Place into the refrigerator to chill for an hour. 

Melt the plain dark and white chocolates separately in bowls set over simmering water.   Pour the melted dark chocolate over top of the biscuit base.  Drizzle over the white chocolate.   Drag a cocktail stick through the chocolates to swirl together.  Sprinkle the crushed malteasers over top.   Return to the refrigerator and allow to chill for a further 2 hours before cutting into wedges to serve.

Chocolate Dipped Peanut Brittle

One thing that I like to make each Christmas is Peanut Brittle.  It's easy to make and makes a nice hostess gift if you are invited out.  I have never had anyone turn their nose up at a pretty little box of it yet!



Making it in the microwave takes all the guess work out of it.  It goes together easily and always turns out.  I have never had it fail.   Just be sure to check it frequently and if you think it is getting too brown, stop.  It should never be more than a golden brown.



It's made in less than 10 minutes, and that is 10 easy minutes where you aren't standing laborously over a stove, stirring and watching.  The microwave does all the work.  The only thing you need to be careful of is that you use a glass bowl that is truly microwaveable safe and that you use oven mits taking it out of the microwave.  Glass conducts heat very well and this is candy.  Candy is hot.



Also be very sure to take great care in handling the sugar mixture, once again . . . it's really hot and it will stick to your skin, so do please be very careful.  I would hate for anyone to get burnt badly.



This year I added a chocolate dip to mine . . . if there is anything that tastes better than homemade peanut brittle . . . it's homemade peanut brittle dipped in chocolate.  Semi sweet chocolate flavoured with peanut butter.  



Oh baby.  This is good.  I may have to make another batch to give away!  This first batch seems to be shrinking rather quickly.  Oh I do so love the Holiday Season, don't you!

*Chocolate Dipped Peanut Brittle*

Makes about 1 1/2 pounds

Printable Recipe  

The evil twin sister of Peanut Brittle.  Easier to make than you suppose!  Even easier to indulge in.  Moreish. 

200g white sugar (1 cup)

175g of golden syrup (1/2 cup light corn syrup)

1 TBS butter

325g of salted roasted peanuts (2 cups)

1 tsp bicarbonate of soda (baking soda)

1 tsp pure vanilla

115g semi sweet chocolate, chopped (4 ounces)

45g creamy peanut butter (1/4 cup)  

Line a large baking sheet with foil.  Butter the foil well.  Set aside.

Stir the sugar and golden syrup together in a large glass microwaveable bowl,  Microwave on high for 5 minutes, stopping to stir it halfway through the cooking time.   Stir in the butter and peanuts.   Return to the microwave and cook on high another 3 to 4 minutes, until a golden brown.  (Don't let it get too dark)  Remove from the microwave and stir in the soda and vanilla.  Don't worry, it will foam up quite a bit.  That is what makes it light.   Carefully spread this mixture out over the prepared baking sheet, trying to spread it as thin as you can.   Allow it to cool completely.

Once it is cool, break it into pieces.  

Place the chocolate pieces into a smaller microwaveable bowl.  Cook on high for 1 to 2 minutes, until the chocolate melts when stirred.   Stir in the peanut butter until it melts.  Dip half of each piece of peanut brittle into the chocolate, scraping any excess off on the edge of the bowl.  Place on a wire rack to set.  Alternately you can let it set in the refrigerator.  



Note:  If you are not fond of chocolate and peanut butter, then just leave that final bit out and just make the brittle.  Store in an airtight container.

Chocolate Sauced Banana Brioche Buns

    

If any of you have been reading my blog for very long you will know by now that I am rather lazy when it comes to cooking.  Not that I am not capable of doing complicated and labor intensive recipes.  I am more than capable . . . but if I can find a quick and easy way of doing something and have it come out top delish, then I am all for it!    

I was watching food tv the other day  while I was dusting, as you do (doesn't everyone??) and I just caught the end of this recipe that a guy (don't even know his hame) was making and it looked simple and easy.  I kind of caught the grasp of what he was/had done and I could remember certain elements and so I kind of threw them together and this is what I came up with.  

I love brioche . . . those sweet, soft butter buns . . . so good with a nice hot drink, or warmed and spread with butter and ham . . . or nutella.   (Don't judge me!)  This recipe used those lovely little finger brioche, along with bananas caramelized under a grill.  

You slip the caramelized bananas into that sweet buttery bun, and then slather it with a rich chocolate sauce, top with toasted almonds and dust with  some icing sugar.   Easy peasy.  

Nobody has to know how quick and easy it was.  It can be our little secret.  I reckon the only way this could get better would be if you added a caramel sauce and some chopped marachino cherries.  Sounds like a banana split to me!

*Chocolate Sauced Banana Brioche Buns*
Makes 4 servings

Printable Recipe  

A quick simple dessert that will have your family licking their chops! 

For the Chocolate Sauce:
4 ounces good quality unsweetened chocolate
190g granulated sugar (1 cup )
pinch salt
1 TBS butter
230ml single cream (1 cup)
1/2 tsp vanilla extract 

you will also need:

2 small bananas

3 TBS golden Caster Sugar

4 brioche finger rolls

1 rounded TBS of toasted flaked almonds

Icing sugar to dust

Vanilla ice cream or whipped cream to serve 

First make the chocolate sauce.  Place the chocolate in the top of a double boiler, over simmering water. (Or a bowl that will fit over a saucepan without the bottom touching the simmering water underneath)  Melt slowly, stirring occasionally.  Once the chocolate has melted place the top of the double boiler directly on the burner, over low heat, and whisk in the sugar, butter, salt and single cream.  Cook and whisk to combine and melt the butter.  Increase the heat to medium and cook for a further 4 minutes or so (without allowing the mixture to boil) until the sauce thickens.  Remove from the heat and whisk in the vanilla. Keep warm. 

Preheat the grill to high.  Peel the bananas and cut in half lengthwise.  Place them onto a lined baking sheet. Sprinkle evenly with the caster sugar.  Pop under the grill and grill them until the sugar melts and begins to caramelize. Keep an eye on them as it won't take very long.  You don't want the bananas cooked, just glazed.  While this is happening, warm the brioche in a hot oven. 

Take four dessert plates.  Top each with a warm brioche which you have sliced down the middle almost all the way through.  Place a glazed banana in the centre of each.  Drizzle with some chocolate sauce and toss some flaked almonds over each.  Dust with icing sugar.  Serve immediately with either a dollop of whipped cream on top or a scoop of ice cream.  You can pour more chocolate sauce over the ice cream if you wish. 

Note - This will make a lot of chocolate sauce, but no worries as it keeps well in the fridge.  Just reheat gently to use.