Navigation

Tag Archives | #chocolate

Chocolate Banana Cake

February 4, 2020 By

 

Chocolate Banana Cake
Yum
Print Recipe
Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Chocolate Banana Cake
Yum
Print Recipe
Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Ingredients
Cake
  • 2/3 cup plus one tablespoon milk 160 ml
  • 2 tsp lemon juice
  • 1 1/2 cup mashed ripe bananas 4 bananas with brown spots
  • 2 cups all-purpose flour 300g
  • 1/2 cup shredded desiccated coconut 50g
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate (baking) soda
  • 1/4 tsp salt
  • 1 1/4 stick unsalted butter softened 150g
  • 1 1/4 cup caster granulated sugar 225g
  • 1/2 tsp vanilla extract
  • 2 tablespoons rum optional
  • 3 large eggs
  • 3 1/2 oz dark chocolate finally chopped 100g
Frosting
  • 7 oz dark chocolate 200g broken in to pieces
  • 3/4 cup icing confectioner sugar 160g
  • 1/2 cup sour cream 225ml
Servings: people
Instructions
Cake
  1. Heat the oven to 150c/325f Butter a 9 1/2 inch-24cm spring form cake pan and line with baking parchment.
  2. Place the milk and lemon in a bowl and let stand for 10 minutes to sour the milk, then stir in the mashed bananas.
  3. Stir together flour, desiccated coconut, baking powder and baking soda with the salt. With a stand in mixer or by hand, beat together butter, sugar and vanilla until light and fluffy. Beat eggs one at the time. Add the Rum if using. Add one-third of the flour mix to the creamed mixture and gently beat in. Add one-third of the banana mixture and gently beat in. Alternately add the remaining flour and banana until combined. Gently fold in the chocolate. Spread the batter over the base of the lined spring form.
  4. Bake for 1 hour and 10 minutes, until the sides have pulled away from the spring form. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the rack and leaving to cool completely.
Frosting/ Optional
  1. Melt the chocolate in a bowl over a pan of simmering water. Stir until smoothly combined. Cool slightly. Gradually beat in the icing sugar. Stir in the sour cream until thick, smooth and glossy. Use immediately.
Recipe Notes

The frosting is very good and very festive but not necessary. I like this cake plain most of the times.

You can substitute half of the dark chocolate with the same amount of white chocolate for a truly decadent treat.

Use good quality chocolate it makes a difference.

The bananas need to be very ripe with brown speckled skins  to achieve perfect flavor and texture.

Share this Recipe
Continue Reading

Raw Cacao, Dark Chocolate and Hazelnuts No-Bake Pots

February 2, 2017 By

It’s Valentine and I’m always on the look out for delicious recipes to help us make the most of our every indulgence.

My little no- bake pots are crammed with clever ingredients, good for your body and your heart. It’s no secret that chocolate is an aphrodisiac, a mood and libido enhancer and that mega-superfood raw cacao, rich in flavanols and powerful antioxidant may protect us against cardiovascular disease, reduce the risk of stroke, and help us improve our blood circulation.

There you have it, my raw cocoa no-bake pots are silky rich, deep in flavor and they are easy to make and GOOD FOR YOU. I think of them as the energy bullets of desserts – sure to please your loved ones, no matter what color, gender or age they happen to be.

Chocolate No Bake Pots
Yum
Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Chocolate No Bake Pots
Yum
Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Ingredients
  • 3/4 cup raw cacao powder plus more for dusting
  • 6 ounces 70% bittersweet chocolate, broken into pieces
  • 1/2 cup toasted and peeled hazelnuts
  • 1/2 cups heavy cream
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1 small pinch sea-salt
Servings: ramekins
Instructions
  1. Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
  2. In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
  3. Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
  4. Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
  5. Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency. Dust with extra raw cacao before serving.
Share this Recipe
Continue Reading

DOUBLE DARK CHOCOLATE PECAN AND GINGER COOKIES

December 16, 2016 By

Very grown up cookies, with a double hit of chocolate and a hint of ginger. TrayChic gift for the holidays.

chocoalte-cookies-traychic-silviabadlin

Double Dark Chocolate Pecan and Ginger Cookies
Yum
Print Recipe
Servings
5 dozen
Servings
5 dozen
Double Dark Chocolate Pecan and Ginger Cookies
Yum
Print Recipe
Servings
5 dozen
Servings
5 dozen
Ingredients
  • 2 cups dark chocolate chopped
  • 1 cup unsalted butter at room temperature 2 sticks
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 3/4 cups pecans, chopped
  • 1 tbsp finely chopped fresh ginger
Servings: dozen
Instructions
  1. Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
  2. Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Reserve the remains chopped chocolate to mix in the batter.
  3. Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
  4. Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
  5. Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
  6. Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
  7. Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes

Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.

Share this Recipe
Continue Reading

Double Dark Chocolate Pecan and Ginger Cookies

December 16, 2016 By

Very grown up cookies, with a double hit of chocolate and a hint of ginger. TrayChic gift for the holidays.

Double Dark Chocolate Pecan and Ginger Cookies
Yum
Print Recipe
Servings
5 dozen
Servings
5 dozen
Double Dark Chocolate Pecan and Ginger Cookies
Yum
Print Recipe
Servings
5 dozen
Servings
5 dozen
Ingredients
  • 2 cups dark chocolate chopped
  • 1 cup unsalted butter at room temperature 2 sticks
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 3/4 cups pecans, chopped
  • 1 tbsp finely chopped fresh ginger
Servings: dozen
Instructions
  1. Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
  2. Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Reserve the remains chopped chocolate to mix in the batter.
  3. Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
  4. Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
  5. Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
  6. Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
  7. Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes

Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.

Share this Recipe
Continue Reading