Tag Archives: thermomix chocolate

Nigella’s chocolate chip muffins

I may have mentioned this before, but I have a bit of an issue with open pantry items. I feel the need to use them up as fast as I can, for fear of forgetting said items and letting them go past their use-by date. So this opened bag chocolate chips had been bugging me for a few weeks and I turned to trusty Google to see what Thermomix could accomplish with it. And it didn’t disappoint, finding this recipe quick-smart. I brought down the sugar a little bit and didn’t have cocoa powder, so I milled a handful of my chocolate chips instead. And finally I tend to prefer hand mixing the final mixture, so my method here is a tad different too.

Ingredients

130g raw sugar

250g milk

90g vegetable oil

1 egg

1 teaspoon pure vanilla extract

250g plain flour

2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

2 tablespoons good quality cocoa powder

150g dark chocolate chips, plus a few extra for sprinkling

 

Method

  • Preheat your oven to 180 degrees celcius.
  • Mill the sugar for 3 secs/speed 9. Set aside.
  • Pour all the liquid ingredients into the TMX bowl and mix for 10 secs/speed 5.
  • Add all remaining ingredients and mix for 3 seconds/speed 4, then finish combining with a spatula to avoid over-mixing.

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  • Divide mixture equally in a regular muffin tray (I actually only made 9 muffins with this amount), pop in the oven and bake for around 20 minutes. Eat.

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Chocolate and cream cheese brownies

I amalgamated a few different recipes that I found to create this Frankenstein brownie. Even by reducing the sugar content from the general ingredient list, I still found my brownie to be a little on the sweet side so next time, I might take out a smidge more. But the resulting baked goodie is pretty yummy, and it looks great too!

Ingredients

120g butter (salted is absolutely fine, I never bother with unsalted)
100g dark chocolate, chopped
140g raw sugar (next time I’m bumping it down to 100g, and potentially chucking about 20g extra chocolate)
2 eggs
1 tsp vanilla extract
1/4 tsp salt
100g plain flour

Cheesecake topping

250g cream cheese (1 block of Philly cheese)
70g sugar (Will bring this down to 40g next time)
1 egg
1/2 tsp vanilla extract

Method

– Preheat your oven to 180 degrees celcius, and line a lamington/brownie tray with baking paper.

– Pop your butter and chocolate into the TMX bowl, and cook for 5 mins/speed 1/50 degrees or until melted and smooth.

– Add your sugar, eggs and vanilla, and mix for 5 secs/speed 4.

– Add salt and flour, and mix for an additional 5 secs/speed 4 (make sure the flour is incorporated well into the mix).

– Pour the mix into your tray and smooth out. Don’t bother cleaning your TMX bowl (yay!)

– Add your cheesecake topping ingredients and mix for about 1 min/speed 4.

– Pour the cheesecake mix on top of the brownie mix and smooth out.

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– Pop in the oven and bake for about 35 mins or so, until the top is brown and the middle is moist.

– Serve and enjoy 🙂 I actually think you can add the cheesecake topping to something like a lemon blondie too!

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Fudgy chocolate brownies

(Adapted from this recipe)

I’m quite fussy with my brownies. They NEED to be fudgy, not cake-like. Too many times I’ve bitten into a brownie (mostly store or cafe-bought) and been disappointed. So I was stoked to find this recipe, where you could do everything in the TMX, without having to wash the bowl mid-way! (Is it becoming apparent just how lazy a cook I am?)

Ingredients
380g raw sugar (original recipe calls for 440g, my quantity yielded a not-too-sweet brownie)
1 tsp baking powder
65 g cocoa powder
100 g plain flour
200 g dark chocolate, broken into pieces (I had choc bits at home)
225 g butter, roughly chopped
Large pinch of salt
4 eggs
1 tbsp vanilla extract (I only had vanilla essence at home)

Method

– Preheat oven to 160 degrees celcius and line a 20cm square tin (I crisscrossed two pieces of baking paper so the sides of the brownie would be nice and smooth)
– Pop sugar into your TMX bowl and mill for 4 secs/speed 9.
– Add baking powder, cocoa and flour, and mix for 5 secs/speed 10.
– Set flour mix aside.
– Pop chocolate into the TMX bowl and chop for 2 secs/speed 5 or until roughly chopped. Remove from bowl and set aside.
– Place butter and salt into the TMX bowl and melt for 3mins/60 degrees/speed 2.. Leave to cool to 37 degrees celcius so you don’t cook the eggs later.
– Add flour mix and eggs, and mix for 30 secs/speed 3.
– Scrape down sides of bowl, add chocolate and vanilla, and mix for 20 secs/reverse/speed 2.
– Use a spatula to give the mixture a good stir, so that the chocolate bits are properly distributed.
– Pour mixture into your baking tin, bake for 1 hour, then leave in the tin to cool slightly before cutting into small (or big) squares.

Definitely using this brownie recipe as my base recipe for future attempts. Perhaps some salted caramel or peanut butter swirled around the mix the next time…

Update: Mix it up with these recipes…

Chocolate and cream cheese brownies

Lemon and coconut blondies

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Chocolate tart filling

Recipe adapted from this blogpost

We had been invited to a friend’s place for dinner and I was in charge of dessert. I had a tart pastry languishing in the freezer and it took me 10 mins max to whip up the filling and pop the pie in the oven! If you’re less lazy than I am, the recipe above also teaches you how to make the pastry. Funny story, I got it in my head that there would be too much filling in this recipe, so I bought and opened another pastry before realising that there the chocolate filling was only JUST enough for one tart. So I ended up throwing together a custard for tart numero dos so nothing would be wasted. Custard recipe’s on its way too!

Ingredients

200g good quality dark chocolate, broken into small pieces
150g cream
2 egg yolks
50g sugar

Method

– Preheat your oven to 120 degrees celcius.
– Place chocolate into TMX bowl and grate for 6 secs/speed 8.
– Add cream, heat for 6 mins/90 degrees/speed 2.
– Add egg yolks and sugar, mix for 1 min/speed 3.

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– Pour into pastry casing. Bake for 30-35 minutes.

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I decorated the top with some mandarin segments to hide the cracks, but you can also dust some cocoa powder on top if you like!

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Chocolate ganache

(Recipe taken from this blog)

I had promised a friend that I would bake a cake for her husband’s surprise 30th and was in desperate need of a super easy cake that would also sound and look impressive. Given that you can’t actually sneak a bite of a birthday cake beforehand, I needed a tried and tested recipe that I could jazz up. So I went for this Guinness chocolate cake I’d made a while back, and also made some chocolate ganache to spread on top. This ganache recipe is so ridiculously easy, I can’t believe it’s taken me so long to try it!

I flipped my cake upside down as the flat surface would be easier to spread the ganache on evenly.

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Ingredients

250g good quality dark chocolate pellets
250g double cream
1 tsp vanilla bean paste or vanilla extract
1 tsp unsalted butter

I got given a bag of goodies from Thomas Dux for my birthday including this vanilla bean paste which I hear is the queen of vanilla bean pastes!

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Method

  • Pop all the ingredients in your TMX bowl and heat for 3 mins/50 degrees/speed 2.
  • Pour on top of cake and smooth out, allowing some ganache to spill over the sides for a rustic, drool-worthy final product.
  • Stuff your face.

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