This was the cover of a small collection of recipes called 30+ brilliant bakes that came with the Good Food Magazine this month and just by looking at it I knew why… and also knew I had to make it ASAP. Although not a big fan of oranges… I know, I know… that’s weird considering I was born in a region surrounded by oranges, I love cakes flavoured with oranges. In fact, citrus cakes are on the top of my list.
The flavours in this cake and so the title is because of a well known snack here in the UK called jaffa cakes, which is a more a biscuit to me than a cake (it’s also taxed as biscuit, I heard). Jaffa cakes, named after Jaffa oranges, are a round soft biscuit (like a sponge) with a layer of orange jam and covered with chocolate. They’re very nice, but nothing compared to this cake… believe me!
Jaffa Drizzle Loaf
- 140g butter, softened
- 200g self-raising flour
- 1 1/2 tsp baking powder
- 200g golden caster sugar
- 3 large eggs
- 6 tbsp milk
- finely grated zest 1 large orange
- 3 tbsp orange juice
- 50g golden caster sugar
- 50g dark chocolate
- Heat oven to 180˚C/160˚C fan. Butter and line the base of a 1.2 litre loaf tin. Put all of the cake ingredients into a bowl and beat with a hand whisk or with a eletric mixer until light and fluffy. Spoon the mixture into the tin and level the top.
- Bake for 40-50 minutes, until golden brown and firm to the touch. Meanwhile, gently heat the orange juice and sugar in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave it to cool in the tin, then remove and cool completely on a wire rack.
- Break up the chocolate and melt it over a pan of simmering water or in the microwave on medium in 30-sec bursts. Drizzle over the cake and leave to set.
Yield: 8-10 slices
Nutricional Information: Per slice 410kcal, protein 6g, carbs 57g, fat 19g, sat fat 11g, fibre 1g.
This was the first time I made chocolate fondants from scratch and I can see myself making this recipe over and over again. It will certainly impress your guests and you can enjoy their faces as they cut into the small cake and see the melting chocolate sauce running on the plate… yummy! The combination of hot chocolate cake and sauce with ice cold vanilla ice cream is fantastic.
You can prepare the fondants ahead of time and keep them in the fridge or freezer, but you can only bake it right before you serve. The only secret here is timing. If you leave too long in the oven, it will cook through and you will end up with a solid chocolate cake. If you bake for just a little, the cake won’t hold its shape and it will collapse when you try to unmold it. The recipe suggests exactly 12 minutes, but due to the variation in the ovens it could be a little more or less. Basically you will see the cake cooked on the outside but still with a wobble to it.
Foolproof Chocolate Fondants
From Good Food Magazine November 2011
- 175g butter, plus extra melted for greasing
- cocoa powder for dusting
- 175g good quality dark chocolate (70%)
- 200g golden caster sugar
- 4 eggs
- 85g plain flour
- vanilla ice cream and fresh raspberries, to serve
- Heat oven to 200C/180C fan. Use a pastry brush to great 6 pudding moulds really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.
- Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then fold through the flour.
- Divide the mixture between the moulds. The pudding can now be frozen or chilled.
- Place on a baking tray and bake for exactly 12 minutes until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.
Yield: 6 fondants
Optional: Add different flavours to you chocolate fondant, like finally chopped chillies or coffee (add 50ml good quality expresso coffee right before folding the flour).
Do you like chocolate and coconut? Then you’ve got to try these brownies. I got this recipe in the Good Food Magazine and another good thing about it is that it is very easy to make. I bet you have all the ingredients at home. Try it!
Fugdy Coconut Brownies
- 100g cocoa powder
- 250g butter
- 500g golden caster sugar
- 4 eggs, beaten
- 100g self-raising flour
- 100g desiccated coconut
- Heat oven to 180C/160C fan. Line the base of a 21cm square tin with baking parchment.
- Put the cocoa, butter and sugar in a saucepan and gently melt, stirring so the mixture doesn’t catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
- Tip into the tin and bake for 45 mins on a middle shelf – check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
Yield: 16 squares
Do you want a chocolate cake ready in no time? Then this is the recipe for you. I got it from Nestlé’s website, but I had to change the syrup that goes on top because the cocoa powder I had was only enough for the cake batter 😛 On the other hand, I had a chocolate bar, which was the perfect alternative for a topping. Here I’ll post both (topping and syrup) and you can pick one.
If you’re curious about the name of the cake, the word “peteleco” in Portuguese means a flick, a quick slap. So the name says it all about this cake 🙂
- 3 cups all purpose flour
- 2 cups caster sugar
- 1 cup cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 cup sunflower oil
- 2 eggs, lightly beaten
- 2 cups boiling water
- 100g plain chocolate (74% cocoa)
- 1 tsp butter
- 2 tbsp caster sugar
- 1 tbsp water
Chocolate Syrup (alternative for the topping above)
- 6 tbsp caster sugar
- 2 tbsp cocoa powder
- 1 tsp orange zest
- 1 tsp butter
- 1/2 cup water
- Preheat oven to 200ºC and grease a rectangular 22 x 33 cm tin with butter and sprinkle flour all over it.
- For the cake, sift together the flour, sugar, cocoa powder, baking powder and baking soda in a bowl.
- Add the oil, eggs and lastly the boiling water, mixing well.
- Pour the batter into the pan and bake for about 25 minutes.
- For the topping, melt the chocolate (double boiler or in the microwave). Transfer to a saucepan and add the butter, sugar and water. Heat over medium-low heat, stirring until the sugar melts, but do not boil. Spread over cake while still hot.
- If you choose to make the syrup, combine all ingredients and bring it to the boil until it becomes a thick syrup. Remove from heat and spread over the cake as soon as you take it out of the oven.
There are certain words that have a unique relationship with certain occasions. For example, if I say “brigadeiro”, what does come to your mind? Well, if you have to read this post in English, the answer must be “nothing”. But ask any Brazilian and I’m pretty sure the answer will be “birthday party”.
These sweets are mandatory in any birthday party (at least for children). You can roll them over chocolate sprinkles and serve in paper cups or just grab a spoon and eat out of the pan (so no need for sprinkles here). Leaving abroad, I try to disseminate this Brazilian tradition by giving “brigadeiros” as birthday presents for friends and everyone seems to like it 😉 These batch in particular was to celebrate B’s birthday. He deserves it!!
- 1 (14 ounce/ 397g) can sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon butter or margarine
- 1 cup chocolate sprinkles
In a medium saucepan over medium heat, combine condensed milk, cocoa and butter. Cook, stirring constantly until thickened and you see the bottom pan (about 10 minutes). Tranfer to a greased plate and let rest until cool enough to handle. Grease your hands with butter and form into small, rolling over the chocolate sprinkles to cover it. Serve in small paper cups or just eat out of the pan.
Yield: 40 small or 25 medium
This is the first time I make brownies from scratch and these my dear, at least for now, are one of the best I’ve ever tried. It’s not hard for me to resist chocolate, but when I saw that these brownies had dulce de leche in them, I ran into the kitchen to bake. The recipe came from Patrícia’s delicious blog, Technicolor Kitchen, who got the recipe from David Lebovitz‘s blog. They didn’t add the nuts, but I like something crunchy in the middle of the brownie, so I didn’t ignore them. I didn’t make my own dulce de leche… I used the tin from Nestlé, which is easy to find around here.
Dulce de Leche Brownies
- 115g salted or unsalted butter, cut into pieces
- 170g bittersweet or semisweet chocolate, finely chopped
- 1/4 cup (25g) unsweetened Dutch-process cocoa powder
- 3 large eggs
- 1 cup (200g) caster sugar
- 1 teaspoon vanilla extract
- 1 cup (140g) flour
- 1 cup (100 g) toasted pecans or walnuts, coarsely chopped (optional)
- 1 cup (250g) dulce de leche (used the tin from Nestlé)
- Preheat the oven to 175ºC/350ºF.
- Line a 20 cm square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
- Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
- Scrape half of the batter into the prepared pan. Drop one-third of the dulce de leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the dulce de leche slightly.
- Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Yield: 12 large brownies
I always like to take a peek at Ana Maria Braga‘s recipes (she has a show in Brazil like Martha Stewart) and this week she prepared this wonderful dessert. I read the ingredients and it sounded like a very good combination. Then today I bought the ingredients and decided to test. It really is a delight! I cut the recipe in half, which yielded four servings, but it could have had more strawberries. So next time I’ll reduce the other ingredients but not the strawberries.
Strawberry and Chocolate Layers
- 600g of strawberries, hulled and cubed
- ⅓ cup of balsamic vinegar
- ½ cup of caster sugar
- 2 cans of condensed milk
- 2 tbsp of butter
- 150g of dark chocolate, chopped
- 200ml of double cream, whipped
- In a bowl put the cubed strawberries, balsamic vinegar and sugar. Mix everything and marinate for about one hour. Next, drain the strawberries and reserve the marinade.
- Place in a saucepan 2 cans of condensed milk, 2 tbsps of butter and cook over low heat, stirring constantly for about 8 minutes. Remove from heat and add 150g of chopped dark chocolate and mix well until completely melted.
- Separate 1/3 of the chocolate cream and fold it into 200ml of whipped cream. Add the reserved balsamic marinade to the 2/3 remaining of the chocolate cream and mix well.
- Using 8 wine glasses, make a layer with strawberries, a layer of chocolate cream with balsamic vinegar and then a layer of whipped cream. Refrigerate to chill.
Yield: 8 servings