Ingredients:
For the cake:
4 cups banana (3 cups sliced bananas; 1 cup smashed bananas)
2 cups brazilian nuts (coarsely chopped)
½ cup unsalted butter (at room temperature)
½ cup oil
1 ½ cup caster sugar
1 cup light brown sugar
4 eggs (at room temperature)
3 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla extract
Sweet milk candy to filling (optional)
For the crumble:
2/3 cups unsalted butter melted
2 cups all-purpose flour
2/3 cups caster sugar
½ cup brazilian nuts (coarsely chopped)
1 tsp salt
1 tsp cinnamon
For the crumble, mix the melted butter, flour, sugar, salt and cinnamon in a bowl. Add the brazilian nuts and reserve.
For the cake:
Preheat the oven to 180ºC. Butter a 30-cup muffin tin, or line the tin with paper muffin cups. If you prefer, butter the bottoms and sides of a round cake pan (33cm). Line the bottom of the pan with a round of parchment or waxed paper and butter the paper.
In a large mixing bowl, beat the sugar, light brown sugar, butter, oil and salt with an electric mixer at medium-high speed until light and fluffy (3 min). Scrape down the sides of the bowl and beat for 1 more minute. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, add flour and baking powder in three batches, mixing until each addition is just incorporated. With a wooden spoon, add the vanilla extract, brazilian nuts and bananas (smashed and sliced).
Divide the batter among the muffin cups. You could spoon a teaspoon of the sweet milk candy into the center of each muffin. Pour the crumble over each muffin and bake for 20 – 25 min or until a cake tester or wooden toothpick stuck into the center comes out clean.
--------------------------------------------------------------------------------
Ingredients:
For the cake:
200g all-purpose flour
1/2 tsp baking soda
50g cocoa powder
275g caster sugar
175g unsalted butter
2 eggs200g all-purpose flour
1/2 tsp baking soda
50g cocoa powder
275g caster sugar
175g unsalted butter
1 tblsp vanilla extract
175g chocolate 70% cocoa (melted) – I used Callebaut
80g double cream
125g boiling water
For the syrup:
1 tsp cocoa powder
125g water
100g caster sugar1 tsp cocoa powder
125g water
For the topping:
Callebaut split 4D (dark chocolate)
Callebaut split 4D (dark chocolate)
Preheat the oven to 170°C. Grease and line two loaf tins (21 x 11cm and 7.5cm deep) with baking paper.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla extract, melted chocolate and double cream into a bowl, and mix with a wooden spoon until smooth. Slowly incorporate the boiling water and divide the batter between the two loaf tins.
Bake for an hour, or until firm to the touch.
As soon as the cake is baked, remove from its tin using the baking paper, and place on a cooling rack, leaving the baking paper in place.
Put the syrup ingredients of cocoa, water and sugar into a small saucepan, and boil for approximately five minutes, until thickened.
When the syrup is ready, pierce the cake a few times using a skewer or a long match, and pour the syrup as evenly as possible over the cake. Let the cake become completely cold, remove the paper, and place it on your serving plate.
Pour the dark chocolate split over the cake and enjoy it!
--------------------------------------------------------------------------------
--------------------------------------------------------------------------------
Ingredients:
For the cake:
3 eggs
2 cups caster sugar
2 cups all-purpose flour
1 tbsp baking powder
1 cup oil
3 carrots
1 pinch salt
For the topping:
395g sweet condensed milk
1 tbsp dark chocolate powder (minimum 70% cocoa)
2 tbsp semisweet chocolate powder (50% cocoa)
1 tbsp unsalted butter
Preheat the oven to 180ºC. Butter a 30-cup muffin tin, or line the tin with paper muffin cups.
Beat the carrots, oil and eggs in a blender. In a large bowl, put the caster sugar, all-purpose flour, baking powder and salt. Slowly incorporate the carrot mix with a fouet.
Divide the batter among the muffin cups and bake for 20 – 25 min or until a cake tester or wooden toothpick stuck into the center comes out clean. Place on a cooling rack
Brazilian “brigadeiro” topping:
In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring and cooking until you are able to see the bottom of the pot when you tilt the pan (the mixture will just slide quickly). This should take 10-12 minutes. Transfer to a greased plate. Let cool.
--------------------------------------------------------------------------------
Ingredients:
125g dark chocolate (minimum 70% cocoa)
150g all-purpose flour
30g cocoa powder (sieved)
1 tsp baking soda
1/2 tsp salt
125g soft unsalted butter
75g light brown sugar
50g caster sugar
1 tsp vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips
Preheat the oven to 180°C. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water. Put the flour, cocoa, baking soda and salt into a bowl. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.
--------------------------------------------------------------------------------
Ingredients:
3 eggs
115g caster sugar
115g light brown sugar
170g unsalted butter – at room temperature
90g Le Noir 61% couverture
40g all-purpose flour
10g Valrhona cocoa powder
Pecans, macadamia, etc...
Preheat the oven to160ºC. In a large mixing bowl, beat the sugar, light brown sugar and eggs in an electric mixer at medium-high speed (3 min). Melt the chocolate and butter in the microwave and add to the first mix. With a fouet, add the all-purpose flour and the cocoa powder. Add the nuts and bake for approximately 20 min.
