Choccy choccy recipes!

I’ve been doing some baking this week – my small group is going away this weekend for 3 days’ “retreat” (private house with a heated pool…yes please) so I’ve made some treats to take with us.

I thought I’d share the recipes with you, you lucky thing

First up: Rocky Road

This stuff is AMAZING and addictive. But it’s cheap. I honestly believe it’s the fact that the ingredients are cheap that makes it so good.

What you need:

  • one packet of milk chocolate digestives
  • 100g bag of marshmallows
  • 4x 100g bars of milk chocolate
  • 1 tablespoon of golden syrup
  • 2 tablespoons of butter or margarine

The how…

1) Crush one packet of milk chocolate digestives, in a large bowl. I use a rolling pin to crush them. You want a few bigger pieces but mostly little bits; what chefs would probably call “rubble” if they were doing this.

2) Cut up all the marshmallows into thirds. Don’t be tempted to use the mini marshmallows; they are too dry and tiny. Yes, cutting marshmallows is sticky and will gunk up your scissors so wash them immediately

Add the marshmallows to the biscuits

3) On a medium heat, melt the butter and golden syrup together in a heavy bottom saucepan (hehe, bottom)

4) Break up the chocolate bars and add it to the syrup/butter mix

5) Allow to melt. It looks disgusting, then all of a sudden becomes gorgeously smooth. You may need to stir it with a wooden spoon

6) Add the chocolate/syrup/butter mix to the biscuits/marshmallows in the bowl

7) Mix together until it looks like the chocolate mix has covered all the biscuits

8) Line a baking tray – I use a rectangular one but have no idea of the dimensions!

9) Dump the chocolate/biscuit/marshmallow onto the tray. It will try to stick together in a lump so smooth it out with the back of the wooden spoon. You don’t want it very thick but you need to make sure there are no loose bits at the edges or these won’t stay part of it

10) Chill in the fridge for at least 2 hours, but overnight if you can. When it’s chilled, cut it up into squares. My tin with this amount of mix usually makes 20 good size bites

11) Enjoy!

And now, for something a little different. I had a bag of organic spelt flour to use – spelt is a grain that has finer wheat, so it is good for people like me who have discovered recently that they are a little bit over-sensitive to wheat. Poorly tummy, not nice 😦 I want to still be able to eat cake and don’t have any tummy pains after eating this – hooray!

Super moist chocolate spelt cake

What you need:

  • 1 cup of light brown sugar (or 1/2 light brown and 1/2 caster sugar) 
  • 1 3/4 cups  spelt flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 medium eggs
  • 1 cup milk
  • 1/2 cup  melted butter
  • 1 teaspoon vanilla extract
  • 1 cup hot water

How…

1) Preheat oven to 170C or 350F (no idea what Gas Mark that is)

2) Add all ingredients to a mixing bowl, and use an electric whisk (…I’ve only just been given an electric whisk so am using it a lot but mixing by hand is great too) to mix it until it’s all together. It will be very chocolately looking but also very wet

3) Grease two round cake tins and line with parchment (around the sides) DON’T use a loose bottom tin. I made the mistake of making an upside down cake in a loose bottom tin once…the mixture was wet like this cake and it all came leaking out the sides. Disaster. Use a proper cake tin and grease it well

4) Put the cake into the oven. Don’t check it for at least 25 minutes (or 35 minutes if it’s in just the one cake tin)

5) When it’s cooked (you’ll know when you put a knife into the top and it comes out clean – it shouldn’t take more than 45 minutes) turn the cake out onto a cooling rack

6) Once it’s cooled, sandwich it together with chocolate butter cream (equal parts butter and icing sugar plus 3 teaspoons of cocoa powder…or just chuck it in until it looks yummy)

 

Sorry for no pictures but my phone is being lame, as always. I’ll try and update later with some idea of what these lovely creations look like but for now, I’m off to eat some rocky road…!

I actually like to make this in one taller tin, and then cut it in half when it’s cooled as I find this gives it a flatter top, rather than two cakes with domed tops that are hard to sandwich together

Pour the mix into the tin an

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