Tag Archives: dark chocolate

Dark Chocolate and Hazelnut Brownies

5 Jun

If you are a fan of chocolate or if you want to indulge yourself with chocolate try these dark chocolate and hazelnut brownies. This recipe uses half kg dark chocolate – OMG chocolate overload! The brownies are so rich and moist. Hazelnuts give them a crunchy texture. Chocolate and hazelnuts are a perfect match. I don’t need to say anything else, find the recipe below! 🙂

Dark chocolate and hazelnut brownies

Make two 8 inch square brownies

  • 510g dark chocolate (I used 50%, you can get 60-70% if you like the bitter flavor)
  • 240g butter
  • 6 Eggs
  • 400g brown sugar
  • 225g Plain flour
  • 15g baking powder
  • 125g hazelnut, roasted and coarsely chopped (don’t chop them too fine otherwise you will lose the crunch texture)
  1. Preheat the oven at 180C. Line two 8 inch square baking trays with baking paper.
  2. Whisk the egg and brown sugar until it is thick and creamy.
  3. Melt the dark chocolate and butter in a sauce pan, stir until they are completely dissolved. Remove from heat.
  4.  Gradually add the chocolate mixture to the egg mixture in 3 batches. Mix well between batches.
  5. Sift the flour and baking power in a separate bowl. Gradually add the flour mixture into the batter in 2 batches. Mix well between batches until the flour is completely incorporated in the batter.
  6. Add the hazelnuts into the batter and mix. Divide the batter into the prepared baking trays. Each tray should have about 1cm thick batter.
  7. Baking in the oven for about 30 mins, or until the top surface crusts and if touch with a finger brownie is springy and moist.

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Salted Caramel and Dark Chocolate Ganache Tarts

8 Oct

Recently I had an itch for baking. I wanted to make something slightly more challenging than a cake. When I spotted Angela Casley’s Pastry Caramel Tarts recipe, I knew it was the one I was about to try. I have changed a few ingredients and come up with this gorgeous tarts.

Honestly I wasn’t a fan of caramel until I tried some salted caramel. It is unbelievable that a little bit of salt can elevate the tasty to a different level! I used the dark chocolate with 86% cocoa for the ganache. It was really bitter but it cut down the sweetness of the caramel. I think salted caramel and dark chocolate were a good match. If you wish you can use semi-sweet chocolate or milk chocolate instead. These tarts can be served warm or cold, either way they are equally delicious!

Salted Caramel and Dark Chocolate Ganache Tarts
Makes 6

Pastry

  • 1 cup flour
  • 75g butter
  • 1/4 cup icing sugar
  • 1/4 cup almond meal
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1/2 Tbsp chilled water

Salted Caramel

  • 1/2 cup water
  • 2 cups sugar
  • 100g butter, cut into small cubes
  • 1/2 cup cream
  • 1 tsp sea salt

Dark chocolate ganache

  • 1/2 cup cream
  • 100g dark chocolate pieces
  1. To make the pastry, place the flour, butter, icing sugar and almond meal into a food processor. Blitz until it resembles breadcrumbs. Add the egg yolk, vanilla extract, lemon juice and water, blitz again until your dough is formed. Add more water if necessary. Roll the dough into a ball, wrap it with plastic wrap and refrigerate for half an hour to one hour.
  2. Preheat an oven to 180C. Roll the dough on a lightly floured bench and line 6 x 4 inch tins. Bake blind until they are slightly brown, about 20-30 mins. Remove from the oven and let them cool.
  3. To make the caramel, place the water and sugar in a pot. Cook the mixture until you have an amber-coloured syrup. Whisk in the butter until it is melt. Whisk in cream and salt. Remove it from heat and let it cool down. Spread evenly into the tart cases.
  4. For the ganache, heat up the chocolate and cream together in a double boiler, mix until the chocolate melts. Pour over the caramel when it is cool.img_3411