Baking

Flourless Chocolate Cake

Yup. It might not get any better than this. Talk about chocolate heaven. 

If there is ever an ideal ‘dinner party’ cake its this one. So delicate, light and decadent. Rich, gooey and completely chocolatey. Having said this, I’m not having a dinner party. This is just a mid-week chocolate madness.

A very selfish cake, I already think I should hide it. It’s mine! You will know what I mean when you try it.. It can’t just be me, sorry, I refuse. Hiding it is TOTALLY justifiable. It is. 

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Ingredients:

200g Dark Chocolate

100g Butter

4 Large Eggs

185g Icing Sugar

Method:

Preheat oven to Gas Mark 4/108C/350F. Place a saucepan around 1/3 filled with water on the hob to reach a simmer.

Break the chocolate in to a bowl (you will use this over the saucepan so make sure its the correct size) and add the butter. Put the bowl over the simmering saucepan, making sure that the water does not touch the bottom of the bowl. Leave this on a low simmer to make sure the chocolate melts gently. As soon as you have completely melted the butter and chocolate remove the bowl from the heat. 

Separate the eggs. Staring with the yolks, whisk along with the icing sugar until pale and creamy. Around 1 1/2 minutes in an electric mixer will bring you to this stage. Moving on to the whites, these should be whisked together in a separate bowl until soft peaks form – make sure the bowl and whisk are clean and dry. 

Fold the chocolate mixture in to the yolk mix until fully incorporated. When this has come together and your egg whites have reached soft peak stage you can now gently fold in the whites to the rest of the mix. Make sure this is completely combined.

Carefully pour the mixture in a lined cake tin and transfer to the oven for 30-40 minutes. The cake will be ready when it appears to have a cracked top but is still gooey in the middle. There should be no wobble.

Remove and allow to cool in the tin. Dust with icing sugar and transfer to a plate.

I recommend serving with fresh double cream or ice cream and some fresh berries.  

Unblogged creations..

I haven’t stopped baking. Oh no, baking runs in my veins. So while I’ve been away what have I baked? A lot! I will tell you that. I just thought I would share pictures below, as proof!

I baked 20+ giant cookies for the school cake sale. Made THE best carrot cake ever. A must! Helped my daughter make Sable Rudolf’s and jam filled stars. Slaved over 36 ice cream inspired cupcakes for daughters friends to celebrate her birthday. Dabbled for the first time with sugar paste. I envy you if you can use this stuff. I must say I was pleased for a first attempt but I definitely need practice. I even whipped up a baked cheese cake. I don’t like cheese cake I might add! Many more things happened but these are all the pictures I have to hand.

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Is this sensible?

So, where have I been? Truth be told I gave up too easily. I fall in and out of love with blogging, never seeming to find a routine of writing and publishing.

So why have I come back? I’m in that blogging zone now, for how long I don’t know.

The most consistent blogs attract a lot of people, posting to some is their livelihood, it consumes large parts of their day. To me, I like to post when I feel like it. But why can’t some blogs be like this? After all, your sharing information and inspiration in to the world, there isn’t a rule to how this should be done. Or am I missing something?

So for all of you that are still following me or have wanted more, I’m back. As I said before, I don’t know whats going to happen here all I can say is I’m going to try. Baking blogs are difficult, it’s not a niche at all and I am left to eat everything I create! I may incorporate everyday family meals in to the mix, this way I can keep posting without eating all that sugar!

So, hello again!

Dark Chocolate & Hazelnut Cookies

Hello friends! Welcome back me.

Firstly I cannot believe I’ve allowed myself to get sucked into not blogging since January. Oops! I made a pact with myself on the creation on this blog that I wouldn’t dwindle away, stray from blogging or just generally not blog for any time longer than 2 weeks. Yeah right, well.. I’m sorry inner conscience. People out there, take note of my perfectly named blog, for reality these last few months is the excuse for my absence. I’ve actually barely baked. I wanted to, I’ve thought up a million bakes in the depths of my mind and ill admit I’ve drooled over the bakes of many a blogger on WordPress – but that is as far as its gone. This makes me very sad! *Deep Breath* Diving in..

Dark Chocolate & Hazelnut Cookies
yields 12 cookies

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I really wanted to bake some form of cookies with hazelnut. I’ve always been a nut and chocolate fan. Always. I needed simple and quick as my baker in training toddler was all hands on deck to get stuck in, of course. She wanted dark chocolate, yes she’s one of those kids. I think, given a line up, she would possibly now opt for the darkest chocolate she could over it’s milk or white variant. Shame her taste buds can’t opt for the grown up stuff at mealtimes but that’s a progressing work right there – in my flipping dreams!

You will need;
A Sturdy Bowl.
A Wooden Spoon.
A Optional Toddler.
A Whacking Instrument rolling pin.
Weighing Scales.
150g Softened Butter.
120g Light Brown Sugar.
30g Dark Brown Sugar.
1 Egg.
1tsp Vanilla Extract.
300g Plain Flour.
1/2tsp Baking Powder.
100g 70% Dark Chocolate.
100g Whole Hazelnuts.
Wire Cooling Rack.
Baking Sheet.

First off, set your oven to GM5/180 Celsius. You need to start by creaming the butter and sugar together until light and fluffy, followed by the egg until fully incorporated. Next add the vanilla extract and give it a little mix. At the point you need to set the bowl aside. Now this is where the optional toddler has fun, and becomes frankly armed and dangerous. Pop your 100g bar of finest quality dark chocolate and all the hazelnuts into a sealing freezer bag, pass the rolling pin (or such whacking instrument) to the toddler and tell them to let loose. Anger management! Allow toddler, or yourself 2 minutes of fun until you have your desired chunk sizes. I had crumbs, boulders, whole nuts, half nuts, slabs of chocolate. Prize said whacking instrument out of the hands of the user and calmly put away. Enough is enough. Chuck the bags contents into the bowl of mixture along with half the flour and the baking powder. Once it’s all combined add the remaining flour until that too has become engulfed in the batter. Spoon desert spoon size dollops onto the baking sheet and bake for 12-15 mins. Leave to cool. Enjoy!

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Honey Chocolate Oat Cookies

Today’s bake is simple, my cupboards are lacking anything interesting as my daughters birthday is just around the corner. My budget is stretched, so my baking is stretched too! This bake is simple, even for the most unorganised, or amateur baker. Most ingredients are lingering in your cupboards, I bet you. You may have to take a trip to the back, but I’m sure every household has the required ‘staples’ here goes..

Honey & Chocolate Oat Cookies!

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I love the odd cookie bake, I don’t do it often. Both my partner and daughter love a good homemade cookie, the bigger the better of course, but they get what they are given. I never force a cookie to be something it doesn’t want to be. For this reason they never let me down. Plus this one is a tad healthy. Follow me..

You will need;

A sturdy bowl.
Weighing scales.
A wooden spoon (although I prefer a electric mixer for a quick bake).
Wire cooling rack.
50g of butter.
50g of sugar (I use half brown half white).
1 egg.
50g wholemeal flour.
1tsp baking powder.
80g of oats.
3tbsp of honey.
2tbsp of maple syrup.
A pinch of sea salt.
80g of smashed up 74% chocolate.

Preheat your oven to gas mark 4/180 degrees. Start by creaming your butter and sugars until light, add the egg, mix until incorporated. Then mix in your flour and baking powder, followed by the oats. Indulge in your honey and syrup, and add your chocolate (you can use nuts, fruit, raisins if you prefer, I would of added raisins but they don’t go down well with the cookie monsters. Huff!)
Using a dessert spoon, spoon dollops of mixture onto a baking tray covered with greaseproof paper. Make sure to leave about 5cms between each cookie to let them have space to spread their wings if they do wish, remember don’t force them! When done pop into the oven for 15 minutes, I don’t like a crunch with this cookies, they are quite soft. If you wish for a crunch cook for longer until they start to brown, although be warned they won’t be very crunchy as the recipe is rather moist. Cool on a wire rack! This recipe and quantity will yield 12 cookies.

Hope you enjoy, please, as always check back soon for more recipes. Don’t eat them all at once 😉 although we probably will. Bakes around here don’t tend to last after a few hours, if that! Happy baking x

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Maple Walnut Flapjack

So I’ve decided, I’m going to blog this year. Tried starting last year but just couldn’t get into it. This year for me it’s about experimenting in my kitchen, starting today..

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Maple & Walnut Flapjack
So welcome to day one in an exciting year. I’m officially letting everyone that wants to join me, into my virtual (okay real) kitchen. I don’t know why, but I’m obsessed with maple this year, it’s on my porridge, and is plunging into my baking. It’s not a new product, nor is it really a unknown or experimental product but for me it is. I’ve never liked maple, not ever, until 2012. Today is a spur of the moment flapjack – although let it be known I think many a baker bake on a spontaneous moment. My cupboards are always screaming to bake, you can hear them, I promise!

If you want to try this, do it. It’s going to be however you want it to be, flapjack is adaptable to everyone’s needs and likes. I love a gooey chewy flapjack. One that you can’t walk past without stealing a taste. It’s all about the syrup levels and baking time to achieve this.

You will need;

A wooden spoon
A lovely heavy bottom non stick saucepan.
200g of oats.
125g of butter.
125g of sugar (I use half white, half dark brown – for a good flapjack brown sugar is essential).
3tbsp of golden syrup
2tbsp of maple syrup (for a maple explosion use all maple instead of golden too).
To your hearts desire, crushed walnut.

To get started melt butter, syrup and sugars over a low heat. When melted take the pan off the heat and tip in your oats, nuts and coat well with the syrupy mixture. It really is that easy! Line a tray, the bigger the tray the thinner and crunchier the flapjack. I personally use a ceramic roaster, lined with baking paper about 20cm in size. I spread the mixture to the sides and don’t flatten but rough up for some added texture. Pop this in a pre heated oven at gas mark 4/180 Celsius after an initial 5 minutes I turn down to gas mark 2/150 Celsius for the remaining 20 mind until the edges are just turning golden. Then I remove from the oven and allow to cool for around 30-40 mins. Mind those tempted fingers, the syrup gets lava hot!! When cooled cut to desired size and enjoy with a proper English tea – just a suggestion 😉

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Will be adding more soon, including experimenting with basil in cake baking, and also rose, when I can get hold of it. I’m excited for this year. Tell a friend to tell a friend and of course, happy baking!! x

Announcing the birth of a baking blog..

After deliberating for a few months I’ve finally taken the plunge into the world that is blogging. Really dont know where I am right now, besides my cosy South London living room. Lord, this is going to take some getting used to. I’ll annouce the birth of ‘realitybitesbaking’ today inspired by baking in the world that is reality. Running around after a 2 year old, running a house. It’s hard work, but my passion helps me out a lot. I hope you enjoy my blog, and walk through the many ups and (hopefully not so many) downs.