Recipe: Rich chocolate peanut butter cream

This is off the terrifyingly named Hipster Food, who describe this as “a mix between a mousse and a pudding – thick, creamy, and very chocolatey.”

Obviously, I was instantly on board, because chocolate is more important than hipster hate.

Method

• Blend together until smooth and creamy: 1 package firm silken tofu, 1/4 cup unsweetened almond milk, 1/4 cup unsweetened chocolate chips, 2 tbsp dutch-processed cocoa powder, 2-3 tbsp sweetened peanut butter, a dash vanilla extract, a small pinch sea salt, and a scant dash of cayenne.(make sure to read labels for milk ingredients when buying cocoa/chocolate chips, as always.)
• Chill in the fridge for a couple of hours or overnight.
• Serve very cold to four to eight people, or store in your fridge for 1-2 weeks.

Joy Division Chocolate Cake

 

Recipe: Cinnamon-Nutella Hot Cocoa

Totally fine with the fact that it’s the dead of summer. Priorities must be kept.

Ingredients:

•     2 cups milk
•     2 tablespoons Nutella
•     1/4 teaspoon ground cinnamon
•     whipped cream for garnish

Method:

Heat milk in a small sauce pan, stirring frequently until hot. Stir in Nutella and cinnamon, whisk until smooth and all combined. Pour into 2 cups and top with whipped cream. Sprinkle with a little extra cinnamon if you like.

Makes 2 servings.

Via Miss In The Kitchen

Nigella’s flourless chocolate lime cake with margarita cream

From Nigella.com

CAKE

• 150g dark chocolate, chopped
• 150g soft unsalted butter, plus some for greasing
• 6 eggs
• 250g caster sugar
• 100g ground almonds
• 4 teaspoons best-quality cocoa powder, sifted zest and juice 1 lime icing sugar, to dust (optional)
• 1 x 23cm springform or other round cake tin

 

MARGARITA CREAM

• 60ml lime juice (2-3 limes) or from a squeezy bottle
• 1×15 ml tablespoon tequila
• 1×15 ml tablespoon triple sec or Cointreau
• 75g icing sugar
• 250ml double cream

Serves: 8-10

1. Preheat the oven to 180°C/gas mark 4, line the base of your cake tin with baking parchment and butter the sides.
2. Melt the chocolate and butter together either in a heatproof bowl suspended over a pan of simmering water, or in a microwave (following manufacturer’s instructions), then set aside to cool slightly.
3. Beat the eggs and sugar together until about tripled in volume, pale and moussy.
4. Mix the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture, followed by the slightly cooled chocolate and butter. Finally, fold in the zest and juice of your lime.
5. Pour and scrape this mixture into the prepared tin and bake in the preheated oven for 40–45 minutes (though start to check at 35); the cake will be just firm on top, but still have a bit of wobble underneath.
6. Remove from the oven and sit the cake in its tin on a wire rack to cool. Once the first heat has left it, drape a clean tea towel over the cake to stop it getting too crusty, though a cracked and cratered surface is to be expected.
7. When cold, unmould, dust with icing sugar if you wish and serve with the jaunty Margarita Cream that follows.

 

MARGARITA CREAM

1. Stir the lime juice, tequila and orange liqueur togather in a good-sized bowl, then whisk or fork in the icing sugar and let it dissolve in the sour, strong liquid.
2. Slowly whisk in the double cream and keep whisking until you have a light, floaty, aerated mixture, then serve with the Chocolate Lime Cake above.

Via Nigella.com

I have zero problem becoming American, if it comes with brownies like this

This is a recipe that involves instant brownie mix, mixed with ice-cream, poured over Oreos, and then baked.

It’s like dessert porn.

Cookies ‘N Cream Oreo Fudge Brownies

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine.

Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

To my mind, we could get away with leaving out the fudge topping, and still realistically lapse into a diabetic coma. Which, I maintain, is the most flattering mark of a great dessert.

Via Kevin & Amanda