This is the most indulgent chocolate recipe I know. I have to serve this with Creme Fraiche to cut through the sweetness but you can serve it with Whipped Cream or Ice Cream. I haven’t made it for ages but was asked to make it for a show last night and was reminded just how yummy it was. I think I was in too much of a hurry to serve it and it probably could have done with a little more time. So my top tip is to wait!!!
The recipe needs a Wok or large Skillet that is safe to go into the oven (The Pampered Chef cookware is ideal for this).
2 packets (415 g each) chocolate fudge brownie mix (plus ingredients to make the two batches of brownies)
115 g (4 oz) good quality plain or bitter (70% cocoa solids) chocolate
400 ml (14 fl oz) water
1 jar/bottle (320 g) chocolate dessert sauce or dark chocolate sauce
1 teaspoon vanilla extract
40 g (11⁄2 oz) flaked almonds, toasted and coarsely chopped
Icing sugar, to decorate
- Preheat oven to 180oC/fan 160oC/Gas 4. Lightly spray bottom of Family Skillet with sunflower oil using Kitchen Spritzer. In Classic Batter Bowl, prepare both packets of brownie mix according to packet instructions. Spread cake batter evenly over bottom of skillet. Cut chocolate into small pieces on Cutting Board using 20 cm (8 in) Chef’s Knife. Sprinkle chocolate evenly over batter.
- Place water and chocolate sauce in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla extract (mixture will be thin). Carefully pour chocolate sauce mixture over brownie batter in a circular or wavy (criss-cross) pattern
- Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear saucy, but will thicken more as it begins to cool). Carefully remove skillet from oven (skillet handles are hot, use Oven Mitts) to Stackable Cooling Rack
- Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with icing sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped cream, if desired.
(Here is the trifle still under construction!)
This trifle is a really fresh and tasty recipe. Its perfect for any summer entertaining you might have and looks absolutely fabulous in the Pampered Chef Trifle Bowl.
4-5 limes, divided
175 g full fat soft cheese, softened
150 ml sweetened condensed milk
350 ml whipping cream or double cream, whipped to form soft peaks, divided
450 g fresh berries such as strawberries, raspberries and blackberries or blueberries
450 g Madeira cake, cut into 2.5 cm cubes
600 ml (about 400 g) lemon sorbet, softened slightly (if necessary)
20 g flaked almonds, toasted
Additional fresh berries, to decorate (optional)
- Slice 2 limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Zester/Scorer, zest remaining limes; finely chop zest using Chef’s Knife to measure 2 teaspoons zest. Juice limes into Easy Read Measuring Cup using Citrus Press to measure 125 ml juice.
- In Classic Batter Bowl, whisk together soft cheese, condensed milk, lime juice and lime zest using Stainless Whisk, until smooth and combined. Attach open star tip to Easy Accent® Decorator; fill with about one-third of the whipped cream and set aside. Gently fold remaining whipped cream into soft cheese mixture with Small Mix ‘N Scraper®, until smooth; set aside. Slice strawberries with Egg Slicer Plus™. Place mixed berries in Small Batter Bowl.
- Cut Madeira cake into 2.5-cm cubes on Cutting Board using Bread Knife. To assemble trifle, place half of Madeira cake cubes into bottom of Trifle Bowl. Top with half of the lemon sorbet using Small Scoop or Medium Scoop; spread evenly. Top sorbet with half of the berries and half of the soft cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to decorate. Repeat layers once with remaining Madeira cake cubes, sorbet, berries and soft cheese mixture.
- Pipe whipped cream rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Decorate with lime slices and additional berries, if desired. Serve.
Yield: Serves 16
Per serving: Energy 1382 kJ/329 kcal; Protein 3.4 g; Carbohydrate 29.9 g; Fat 22.6 g; Saturated Fat 13.5 g; Fibre 0.6 g; Salt 0.4 g
Cook’s Tip: Any flavour of sorbet, such as mango, raspberry, apricot or dark cherry can be used in this recipe, if desired.
Chilled fresh lemon mousse may be substituted for the lemon sorbet, if desired. Scoop and spread the mousse gently, taking care not to crush too much air out of the mousse.
(This is the finished trifle but frustratingly out of focus, sorry)
Independent Director for The Pampered Chef
Strawberry Amaretto Pastry… YUM!!!
This recipe is just a fantastic taste of Summer. Strawberries, Cream, puff pastry… yum!!! Next time I make them I WILL take a photo and not just wolf it down!
1 Packet (375g) chilled fresh ready-rolled puff pastry (1 Sheet)
60g flaked almonds, divided
3 tbsp granulated sugar
1 carton (284ml) double cream
85g sifted icing sugar, divided
115g mascarpone cheese, softened
12 large ripe strawberries, sliced
1 tsp almond extract
- Preheat oven to 200˚C/fan 180˚C/ Gas 6. Unroll pastry sheet onto Rectangle Stone. Trim pastry edges to make rectangle measuring 30 x 23 cm; discard trimmings. Finely chop 40g of the almonds using Food Chopper. Combine chopped almonds and 2 tbsp of the granulated sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Bakers Roller.
- Using Pizza Cutter, cut dough lengthways into three even strips; cut crossways into four even strips, making a total of 12 squares. Separate squares and position evenly over surface of baking stone. Bake 15-20 minutes or until cooked, puffed and golden brown. Remove from baking stone to Stackable Cooling Rack; cool completely.
- Zest entire orange using Zester/ Scorer. Combine zest and remaining granulated sugar in Prep Bowl; set aside.
- Pour cream into Stainless 4-Litre mixing Bowl; add 45g of the icing sugar and the almond extract. Whip using Double Balloon Whisk until cream forms soft peaks. Combine remaining icing sugar and mascarpone cheese in Stainless 2-litrs Mixing Bowl using Master Scraper. Add mascarpone mixture to whipped cream; whisk until combined and cream mixture is smooth and thick (don’t over-whip). Slice strawberries using Utility Knife.
- Split each pastry square in half; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaped tbsp of the cream filling and sprinkle with chopped toasted almonds. Top with remaining strawberry slices and sprinkle with sugared orange zest. Place tops of pastries over filling. Serve immediately.
Yield: Makes 12 Pastries
Per serving: Energy 1257 kJ/303 kcal; Protein 2.7g; Carbohydrate 19g; Fat 25.5g; Saturated Fat 11.5g; Fibre 1g; Salt 0.3 g
Cooks Tip: Other small whole fresh berries such as raspberries or blueberries can be substituted for strawberries, if desired. Try using lemon or lime zest in place of orange zest.
Filed under Almonds, Batter Bowl, Citrus Fruits, Cream, Easy Cooking, Food Chopper, Medium Round Stone, Microplane Grater, Other, Pastry, Pudding, Quick Cooking, Stoneware
This is a really lovely recipe I’ve adapted from Katie Stewart’s Sainsbury’s Magazine ages ago!
150g (5oz) self-raising flour
25g (1oz) ground almonds
1 level tbsp instant coffee granules
150g (5oz) butter at room temp
150g (5oz) light muscovado sugar or soft brown sugar
2 large eggs, lightly beaten
200g (7oz) icing sugar
40g (1.5oz) butter
25g (1oz) caster sugar
1 level tsp instant coffee granules
10g (0.5oz) flaked almonds, lightly toasted
2 x Mini Stoneware Bakers (lightly buttered) OR 2 x 18cm sandwich tins buttered and lined.
- Preheat the oven to 180C/ 350F/ Gas Mark 4.
- Sift the flour with a pinch of salt in Classic Batter Bowl and add the ground almonds. Measure the coffee granules into Prep Bowl and add 3tbps of boiling water and stir to dissolve. Allow to cool.
- Cream the butter and muscovado sugar until soft and light (I use an electric mixer but you can use good old fashioned elbow power if you prefer!). Gradually add the eggs – about a third at a time (If using electric mixer add whilst on low setting) mixing each addition in well before adding the next one. Add a little flour with the last lot of egg. Add half the flour mix, and fold in. Add remaining flour and the dissolved coffee and mix thoroughly.
- Divide the cake mixture between the 2 tins, spread level, then bake in the oven for 20-25 minutes until firm to the touch.
- Allow cakes to cool in bakers/ tins for 5/10 minutes then turn out on to a cooling rack and leave until cold.
- When the cakes are cool, make the frosting. Sift the icing sugar into Small Batter Bowl. Put the butter, caster sugar, coffee granules and 2 tbps of cold water in a small pan. Stir over low heat until the butter is melted, and the sugar and coffee are dissolved. Bring just to the boil and remove from the heat.
- Add to the icing sugar and blend with Mix ‘N Scraper until smooth and soft. Keep stirring until it has cooled a little and is thick enough to leave a good trail. Then sandwich the cake layers with about 2 tbps of frosting. Spoon the remainder on top of the cake and swirl it around a bit. Immediately scatter the flaked almonds on top – it must be done before the icing sets.
This recipe was given to me by the lovely Mel Green. She makes it as a cake but I have converted it to a traybake (because it’s easier to pack into lunch boxes!)
185g Butter (at room temp)
300g S.R. Flour
2 Tbsp Ground Almonds
200g Glace Cherries, Halved
- Preheat oven 190C (170C for Fan)
- Combine all ingredients, except cherries, until smooth and lighter in colour. Stir in Cherries.
- Tip into Medium Bar Pan, and spread out evenly. Bake for 35 mins or until cake tester comes out clean
- Eat and enjoy!!
Mel’s instruction for a 20cm tin are as follows: 180C for 1 hour (or for fan oven 160C for 40 mins uncovered then 30-40 mins covered with foil). If you have a Stoneware Mini Baker you could try using that (obviously you wouldn’t need to use any foil as baking in the stone will stop the cake drying out)