I couldn’t possibly finish this series without a nod to Nigella. And chocolate pots are easy to prepare, intensely rich and decadent. Of course, you must use the best quality dark chocolate you can find- minimum 70% cocoa solids- and the rest is just a matter of pulsing everything together in the food processor, coupled with patience as the pudding sets.
Mine came out with one too many air bubbles, but no matter. It was gobbled up in seconds!
NIGELLA LAWSON’S CHOCOLATE POTS ( From Nigella Bites.)
- 175 grams dark chocolate, 70% cocoa solids ( I used Lindt,)
- 150 ml double cream
- 100 milk
- 1/2 teaspoon vanilla extract
- 1 egg
- 6-8 ramekins, depending on the size
- In a food processor, blitz the chocolate to shards.
- Heat the cream and milk together until it almost boils. Pull off the heat, add the vanilla and pour this liquid over the chocolate in the food processor. Allow the mixture to rest for 30 seconds so that the chocolate melts somewhat.
- Blitz for 30 seconds, then add the egg and process for 45 seconds more.
- Pour the mixture into ramekins and set for a minimum of 6 hours to overnight.
- Take them out of the fridge and allow them to rest at room temperature for 15 minutes before serving.
This recipe is too good to not share again. The best of a blondie, cake and chocolate chip cookie all in one. With all those cookie swaps and assortments cookie boxes during the holidays, it’s nice to mix things up a little and create an individually-portioned dessert cookie. At once melty, crunchy and chewy, this deep dish chocolate chipper is a little hard to beat.
Sure, there may be a little extra washing up for the host (with all those ramekins,) but you’re guests will love you for it.
Original recipe and post here.
Is there anything more Christmasy than the combination of orange and cranberry? From scones to muffins, cookies to cakes, it’s a flavour combo that works well. This recipe comes from one of my favourite blogs, The Yellow Table. I love loaf cakes because they are easy to carry around and make a great gift, too.
Unfortunately, I don’t have a better picture- I baked it and sent it across for a family dinner and it was eaten before we could get a good picture. The streusel is really nutty and delicious- I like the fact that it’s a flourless streusel, so the flavour of the walnuts really shines through. I didn’t have fresh cranberries so I used dried cranberries instead. And I mixed in a little butter with the streusel, because butter makes everything better 😀
CRANBERRY ORANGE STREUSEL CAKE (From The Yellow Table.)
For The Streusel:
- 1/2 cup walnuts, finely chopped
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons cold butter, cut into small pieces
For The Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups fresh or dried cranberries, chopped
- 1 cup castor sugar
- 1/4 cup butter, softened
- 1 egg
- 1 tablespoon grated orange zest
- 3/4 cup freshly squeezed orange juice
- Preheat oven to 175 C. Grease a 9×5 inch loaf tin and set aside.
- Combine the walnuts, brown sugar, and cinnamon in a small bowl for the streusel. Work in the cold butter with your fingers, till it resembes damp sand, set aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- Stir in the cranberries, toss to coat.
- In another separate bowl, cream the sugar, butter, and egg.
- Add the zest and juice, stirring to combine.
- Slowly fold the dry ingredients into the wet, and stir till no streaks of flour remain in the batter. It is quite a thick batter.)
- Pour the batter into the loaf tin. Sprinkle with streusel topping.
- Bake at 175 C for 35 to 40 minutes or until the streusel topping is nicely browned and a toothpick comes out clean.
- Cool on a wire before serving.