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Posts Tagged ‘chocolate’

Torta Caprese

What you need:

  • 125 grams (4.4 oz) blanched almonds (or almond meal)
  • 125 grams (4.4 oz) good quality dark chocolate
  • 125 grams (4.4 oz or 1 stick plus 1 tablespoon) unsalted butter, chopped
  • 125 grams (4.4 oz or 1/2 cup) sugar
  • 3 large eggs, separated and left to come to room temperature
  • powdered sugar for dusting

What to do:
Preheat oven to 320F and grease a springform pan
Place the chocolate, broken up, in a metal or glass bowl set over a bain marie. When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the sugar and the almond meal.
Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon.
In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.
Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency. Let cool completely in the tin before handling.
Dust with powdered sugar.

Taken from Food52.

Zucchini Bread Muffins

Baked this today after finding some zucchinis in my fridge that were looking a little lonely! Was hoping that it would be a good way for the little one to get some extra veggies, but she just ate the top and then picked out the chocolate chips. Toddlers. Note that this isn’t the healthiest of recipes – I would probably swap half the oil for apple sauce the next time I make these.

What you’ll need:

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 2 cups grated zucchini (about one medium sized zucchini)
  • 1/2 cup semi sweet chocolate chips

What to do:

  1. Preheat oven to 350F and line or grease your muffin tins
  2. Sift together dry ingredients: flour, salt, baking soda, baking powder, and cinnamon.
  3. In a large bowl, mix together the eggs, oil, sugars, and vanilla extract.
  4. Mix the dry ingredients into the wet ones until you have a wet batter
  5. Add in the grated zucchinis and chocolate chips and stir until encorporated
  6. Fill muffin tins 2/3 of the way.

This recipe should yield 24 muffins. You could also put them into loaf pans to bake two medium loaves.

Banana Oatmeal Cookies

I’ve been on a baking craze lately, looking for healthy-ish options that I can feed my little while also using up some of the food that’s ready to eat. This is an easy recipe I found that helps us use up some of our ripe bananas (because goodness knows I don’t want to be this person). The end texture is chewy but still delicious, and my 2 year old really liked them, so it’s a win in my books!

What you’ll need:

  • 2 ripe bananas
  • 1 3/4 cups quick oats
  • 1/2 cup chocolate chips
  • 1 tsp vanilla extract

What to do:

  1. Preheat oven to 350 and line up a cookie tray.
  2. Mash up the bananas.
  3. Mix in the oats and stir.
  4. Mix in the chocolate chips and vanilla extract and stir.
  5. Drop them by the tablespoon onto a prepared cookie tray. You can shape them into cookies with the spoon since they don’t spread at all.
  6. Bake for 10 minutes.

This makes about 16 cookies.sns