the BEST Chocolate Cake Recipe Ever

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Make the BEST Chocolate Cake Recipe Ever

The Best Chocolate Cake

This has to be the BEST chocolate cake recipe, a chocoholics heaven!!  This is not for the faint hearted... it is beautifully moist & gooey!

Serves 14

Ingredients

The cake

200g good quality dark chocolate, about 70% cocoa solids (I always add a bit of milk chocolate)

200g butter, cut in pieces

1 tbsp instant coffee granules, mixed in 125ml cold water

85g self-raising flour

85g plain flour

1⁄4 tsp bicarbonate of soda

200g light muscovado sugar

200g golden caster sugar

25g cocoa powder

3 medium eggs

75ml buttermilk (5 tbsp)

grated chocolate or curls, to decorate

The  topping

200g good-quality dark chocolate , as above

284ml carton double cream (pouring type)

2 tbsp golden caster sugar

Your favourite chocolates or grated chocolate or curls, to decorate

Method

1.      Grease a 20cm round cake tin (7.5cm deep) with butter and line the base. Preheat the oven to fan 140°C/conventional 160°C/ gas mark 3. Break the chocolate in pieces into a medium, heavy-based pan. Place in the butter, then mix the coffee formula into the pan. Warm the mixture over a low heat until everything is melted.  

2.      Whilst the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, getting rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

3.      Pour the melted chocolate mixture and the egg mixture into the flour mixture, stir until everything is well blended and you have a smooth and runny cake mixture. Pour this into the tin and bake for 1 hour 25 - 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm.  Leave to cool in the tin, then turn out onto a wire rack to cool completely. Don't worry if it cracks a bit or if it dips slightly.

4.      When the cake is cold, cut it horizontally into three, do not worry if the slice splits. Make the topping by chopping the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5.      Sandwich the layers together with just a little of the topping. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with chocolate of your choice, grated chocolate or a pile of chocolate curls.

Cooks Tips

v  The cake keeps moist and gooey for 3-4 days.

 

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Seared Tuna Steak with Spicy Risotto

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Make Seared Tuna Steak with Spicy Risotto

Seared Tuna on Spicy Risotto

This is amazing, you have to try!!  The perfectly marinated fresh tasting tuna really compliment the spiciness of the risotto – DELICIOUS!!

Serves 1

Ingredients

the Tuna

1 lime, juice only

1 garlic clove, peeled & crushed

2 tbsp olive oil

Salt & pepper, freshly ground

200g fresh tuna steak

the Risotto

2 tbsp olive oil

150g risotto rice

3 spring onions, chopped

3 medium mushrooms of your choice, chopped

Pinch of chilli flakes (a big pinch if you like it spicy)

Pinch of curry powder (again a big pinch if you like spice)

100ml white wine

400ml chicken stock

Salt & pepper freshly ground

the Garnish

6-8 cherry tomatoes

2 tbsp olive oil

Salt & pepper freshly ground

½ lime, to garnish

Method

1.  Preheat the oven to 200°C/400°F/Gas mark 6.

2.  For the tuna, mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish.  Add the tuna and turn over several times to coat in the marinade.  Place in the refrigerator until required.

3.  For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 minutes.  Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock.  Bring the mixture to a simmer and gradually add the stock continuously stirring.  At this point you may as well pour yourself a glass of wine and put some music on as you have some stirring to do – this should take 18-20 minutes until the rice is creamy and tender.

4.  In the meantime for the garnish, place the tomatoes into a roasting tin, drizzle over the oil and season.  Roast in the oven for 6-8 minutes.

5.  Sear the marinated tuna in a hot chargrill pan for 1 minute on each side or until browned all over and pink in the middle.  Remove from the pan to rest.

6.  To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top.  Arrange the roasted tomatoes over the tuna and garnish with half a lime.

Cooks Tips

v  If you like things spicy taste the risotto when you are adding the stock and keeping on adding small pinches until you reach your required taste.

 

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Spicy Hot Lamb Korma with Rosewater

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Make Spicy Hot Lamb Korma with Rosewater

Spicy Hot Lamb Korma with Rosewater

This is a deliciously different alternative to the usual Lamb Korma you would get from your local takeaway.  Definitely worth a try!

Serves 4

Ingredients

3 green chillies, deseeded and finely chopped

75g almonds, lightly toasted

75g cashew nuts, lightly toasted

2 garlic cloves, peeled and finely chopped

2cm ginger, peeled and finely chopped

125ml water

1kg boneless leg of lamb, diced into 3cm pieces

3 tbsp vegetable oil

Salt & pepper freshly ground

1 cinnamon stick

1 tbsp turmeric

4 cloves

1 bay leaf

2 tsp ground coriander

2 cardamom pods

2 onions, peeled and finely chopped

100ml natural yogurt

Pinch of saffron, soaked in 1 tbsp warm water

75 ml double cream

1 tbsp lemon juice

1 tsp rosewater

Method

1.  Place the chillies, almonds, cashews, garlic, ginger and water into a food processor and blend into a fine wet paste.  Set aside.

2.  Heat half of the oil in a heavy based pan/wok until hot.  Season the lamb and fry in batches until browned all over.  Place the browned meat on a plate and set aside.  Add the remaining oil to the pan and add the cinnamon, turmeric, cloves, bay leaf, coriander and cardamom.  Stir fry for a minute until fragrant.  Add the onions and some seasoning, cook for 5-6 minutes stirring occasionally until soft and slightly golden.

3.  Mix the yogurt with the paste you prepared earlier, add the saffron water and mix, add to the pan and stir well.  Cook over a medium to low heat for about 5 minutes and then add the lamb pieces with any meat juices that have been released.  Stir well and gently simmer for 45 minutes – 1 hour until the meat is very tender.

4.  Before serving stir in the double cream, lemon juice and rosewater.  Heat gently and season to taste.  Serve immediately on warm plates with Indian breads and basmati rice.

Cooks Tips

v  If you like your curry really hot add another chilli.

 

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Big Fat Bread Twists & Hummus

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Make Big Fat Bread Twists & Hummus

Big Fat Bread Twists & Hummus

This is a delicious snack or dinner party canapés!

Hummus Serves 4

Makes 12 Bread Twists

Ingredients

450g/1lb Strong White Bread Flour, plus extra for dusting

1 x 7g sachet of dried yeast

1 ½ tsp salt

250ml warm water

Vegetable or spray oil

2 tbsp extra virgin olive oil

2 tbsp sea salt

2 tbsp freshly ground pepper

Hummus

1 x 410g tin of chickpeas, rinse & drain

4 tbsp water

2 large cloves of garlic, peeled

3 tbsp tahini

3 tbsp lemon juice

Salt to taste

1 tbsp olive oil

(to garnish)

Fresh chopped Parsley

Olive oil

Pine nuts, toasted

paprika

Method

Big Fat Bread Twists

1.  Put the flour, yeast and water into a bowl and add enough warm water to make the mixture soft but not sticky.  Knead the dough for 10 minutes on a floured surface.  Or place in a mixer and blend for 5 minutes.

2.  Divide the dough into 12 equal portions and roll into balls.  Place the each ball onto a floured surface and roll into a sausage shape about 25cm x 2cm/10in x 1in.

3.  Run a knife down the centre of the dough leaving one end uncut.  Plait the two halves over each other to create a twisted effect.  Place the bread sticks onto 2 flour dusted baking trays spacing them 4cm/1 ½ in apart.  Cover the bread twists loosely with oiled cling film, make sure that this is airtight.  Leave in a warm place for 30 minutes until they have doubled in size.

4.  Preheat oven to 200°C/Gas mark 6.

5.  Remove the cling film and brush each twist with olive oil.  Sprinkle half with salt and half with pepper.  Bake in the oven for 20 minutes or until the bread twists are golden brown and firm to touch.  Remove from the oven and allow to cool.

Hummus

1.  Heat the chickpeas and four tablespoons of water in a saucepan.

2.  When they are warmed through place the chickpeas and 2 tablespoons of water into a food processor, blend until roughly combined.  Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again.  Add olive oil and blend again until the hummus reaches your desired texture.

3.  Serve in a dish topped with a drizzle of olive oil, parsley, toasted pine nuts and a sprinkling of paprika.  Enjoy!

Cooks Tips

v  Vary the topping of the bread twists with fresh rosemary & thyme or sesame seeds & poppy seeds.

 

Big Fat Bread Twists

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The Best Ever Lasagne Recipe

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Make The Best Ever Lasagne Recipe

The Best Ever Lasagne

I have tried so many different lasagne recipes over the years, and have now perfected the ULTIMATE Lasagne recipe!!

Serves 4-6

Ingredients

Tomato Sauce

1 tbsp olive oil

1 onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

½ fresh red chilli, deseeded and finely chopped

4 tomatoes, peeled and chopped

1 x 400g tin of chopped tomatoes

Few sprigs of thyme, leaves removed and finely chopped

1 x star anise

2 x bay leaves

Splash of Worcestershire sauce

½ tsp caster sugar

Freshly ground salt & pepper

Meat Sauce

1 tbsp olive oil

70g diced pancetta

1 onion, peeled and finely chopped

1 carrot, peeled and finely chopped

2 celery sticks, finely chopped

2 garlic cloves, peeled and finely chopped

500g lean minced beef

2 tbsp tomato puree

375ml red wine

200ml beef stock

3 sprigs of oregano, leaves removed and chopped

2 bay leaves

Pinch of caster sugar

Freshly ground salt & pepper

Cheese Sauce

75g butter

3 heaped tbsp plain flour

1 ½ pints/ ¾ litre of milk

2 heaped tsp mustard

Freshly ground salt & pepper

250g mature cheddar cheese, grated

12 sheets fresh lasagne

235g mozzarella cheese, sliced

Grated parmesan topping

 Method

1.  Firstly make the tomato sauce.  Heat the oil in a heavy-based pan and add the onion, garlic and chilli and fry over a gentle heat until lightly golden.  Add the fresh and chopped tomatoes.  When the tomatoes begin to release their juices add the sugar, thyme, star anise, splash of Worcestershire sauce and season to taste.

2.  Cook over a gentle heat for 10-15 minutes until the tomato sauce is reduced and thick.  Remove the bay leaves and star anise and set aside.

3.  Meanwhile make the meat sauce.  Heat the oil in a heavy based frying pan or wok.  Fry the pancetta until golden and then add the onion, carrot, garlic and celery and sauté for 3-5 minutes until soft but not coloured.

4.  Add the beef and cook for 5-8 minutes or until the meat is browned.  Add the tomato puree and stir for 1 minute then add the red wine.  Reduce the liquid slowly over a gentle heat until thick.  Do not allow to boil so that the meat can fully absorb the wine.

5.  Add the ready prepared tomato sauce and beef stock, oregano, bay leaves, sugar and season to taste.  Let the sauce cook for 1½ - 2 hours on a low heat with the lid on.  Once cooked remove the bay leaves.

6.  Preheat oven to 200°C/Gas mark 6.

7.  To make the cheese sauce melt the butter in a large heavy based pan, remove from the heat and add the flour.  Replace the pan on to a low heat and gradually add the milk whilst continuously whisking.  Once all the milk is in the sauce add the mustard continuously stir the sauce until it starts to thicken.  Add the cheese and then season to taste.

8.  Now it is time to construct the lasagne.  Spoon a fine layer of meat sauce on the base of the lasagne dish then place 3 lasagne sheets on top.  Spoon a third of the meat sauce on top of the sheets and add 3 spoonfuls of cheese sauce and a third of the mozzarella slices.  Repeat this step twice more and then add another layer of lasagne sheets.  Add the remainder of the cheese sauce and sprinkle with freshly grated parmesan.

9.  Place lasagne dish in the oven for 30 minutes until golden and bubbling.  Turn off the oven and let rest for 10-15 minutes.  The lasagne is now ready to serve!

Cooks Tips

v  You can prepare the Bolognese sauce the day before; this will give it extra time for all the flavours to marinade.

 

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Crunchy Chilli Chicken with Rocket Pesto

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Make Crunchy Chilli Chicken with Rocket Pesto

Crunchy Chilli Chicken with Rocket Pesto

A very tasty quick and easy way to make a chicken dish with a kick!!

Serves 2

Ingredients

2 x chicken breasts

salt & freshly ground black pepper

1 tbsp olive oil

The topping

2 plum tomatoes

½ fresh red chilli, deseeded

2 anchovies, from a tin

¼ red pepper, deseeded

¼ small red onion, peeled

1 small garlic clove, peeled

1 tbsp olive oil

115g/4oz instant polenta

The rocket pesto

115g/4oz rocket leaves

1 small garlic clove, peeled

1 tbsp pine nuts, toasted

1 tbsp parmesan cheese, grated

4-6 tbsp olive oil

Method

1.  For the topping place the tomatoes, chilli, anchovy, red pepper, onion, garlic into a blender and puree to a rough paste.  Add the olive oil and season to taste.  Combine the puree with the polenta in a bowl.

2.  To make the pesto place all of the ingredients into a blender and blend to a fine puree, season to taste and place to one side.

3.  Preheat the oven to 200°C/400°F/Gas mark 6.

4.  Season the chicken breasts.  Heat the oil in a pan and seal the chicken for a few minutes on each side to colour the flesh.  Place the chicken on an oven tray and top each with a thick coating of polenta mixture. 

5.  Bake in the oven for about 20-25 minutes to cook the chicken through and to allow the topping to go crunchy.

6.  Place the chicken breasts on a plate and serve with a dollop of pesto on the side.

Cooks Tips

v  For an extra kick use a whole chilli.

 

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