Dark Chocolate Orange Tart

Guys, this was absolutely gorgeous!! A "buttery" shortbread cookie crust lined with chocolate, filled with a punchy orange almond filling and drizzled with a beautiful dark chocolate ganache. Phew! This would make an ideal treat for Mother's Day coming up this Sunday here in Ireland and the UK. In fact my own mother-in-law loved this so much she booked one for an upcoming do she is hosting (and no one there will be vegan!) 

I was inspired by several recipes here, initially I have based this on BBC Good Food's Orange Chocolate Tart - I loved the idea of lining the pastry base with a brushing of melted chocolate and letting it set. A great idea to stop your filling making the base soggy AND adding some wonderful flavour to boot!

Their filling was filled with eggs and cream and all that so instead I based the filling on my own recipe, the Summer Berry Almond Cheesecake Tart - which in turn is actually based on the Almond Feta recipe!! See how versatile that thing is?? Thankfully, it turned out perfect, just the right amount of filling for the pan, great texture and spot on orange flavour. It's the easiest filling in the world to make as well, simply throw it all in a blender and blitz, pour it in the prepared case and bake. Simple.

The Good Food recipe base was a type of pastry and I debated for awhile what I was going to do but opted in the end to make a shortbread cookie base. I veganized the Joy of Baking's recipe for this and it turned out wonderfully! Light and a little flaky but holds together perfectly and a great buttery flavour which goes perfect with the filling and chocolate. Much better than using pastry. I also used her tip for freezing the base before baking which cuts out the awkward step of blind baking - brilliant.

Lastly, I wanted to drizzle the top of this tart with dark chocolate, something the recipe I based this on didn't do. I was going to just melt chocolate and drizzle it on but then you do end up with hard chocolate on top which shatters upon slicing which I wanted to avoid. So I went with a ganache style chocolate sauce instead. For this I also used a recipe on BBC Good Food from another Chocolate Orange Tart recipe they have. It's simply 70% dark chocolate, cream (I used soy) and golden syrup. This was amazing!! Great flavour and perfect consistency. It makes extra as well so it's nice to serve the tart with more of the sauce on the side if people would like more. It is rich however and really you don't need much of it.

Altogether this is a wonderful dessert, perfect for guests vegan and non-vegan alike (which I can confirm!). Hope you like it as much as we all did....♥

Dark Chocolate Orange Tart

Yields one 8 - 9 inch (20 - 23 cm) Tart (or about 12 slices depending on how big a slice you like!)

Shortcrust Base:
1 cup (130 grams) flour
1/3 cup (35 grams) icing sugar
1/8 teaspoon salt
1/2 cup (113 grams) vegan butter

For the Filling:
2¼ cups / 225g ground almonds (almond meal)
75g vegan butter, melted (1/4 cup + 2 Tbsp)
1/8 tsp salt
½ tsp orange extract
Zest of 1 navel orange – ½ Tbsp
200ml strained freshly squeezed orange juice
3/4 cup/150g golden caster sugar

100g dark chocolate, chopped (I used 51% cocoa solids here)

For the Dark Chocolate Ganache Drizzle:
85g dark chocolate (70% cocoa solids)
100ml soy cream
2 Tbsp golden syrup

First, you will need to freeze the vegan butter into little blobs. This will help make it firmer, more like real butter and help the texture. Measure out the butter then drop teaspoonfuls onto a sheet of baking or parchment paper on top of a chopping board or plate. Place this in the freezer for about an hour. They don't have to be completely frozen, just firmer and nice and chilled.
Tip the butter into a food processor with all the other ingredients and process until it looks crumbly and is just starting to come together.

Lightly spray a non-stick 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Tip the crumbly dough into the tart pan and using a piece of cling film around your hand press the dough into the pan and up the sides. This is fiddly and will take awhile, be patient! My pan is the larger 9" and there were times I thought this wasn't going to be enough dough but it is, the amount was perfect in the end. Just keep going and try and make it as even as possible.
Prick the base of the tart with a fork, this will stop it bubbling when you bake it. 

Cover the tart with cling film and freeze for 15 minutes. As Stephanie says in Joy of Baking this will help stop the crust from shrinking when you bake it and cuts out having to blind bake the crust (and it works!)

Preheat the oven to 200C / 400F. Place the tart on a baking sheet and place in the middle of the oven. Bake for 15 minutes or until it is just lightly golden. Transfer to a wire rack to cool.

Once the base is fully cool melt the chocolate, either in the microwave or in a bowl set over a pot of simmering water and brush the chocolate liberally all over the base of the tart. You won't need all the chocolate.

Transfer to the fridge to let the chocolate set. Note: the recipe I have based this on then brushed on a second layer of chocolate but I found this hard to do. When you try and brush the second layer onto the cold first layer it just seized up making it difficult to spread. In the end I decided one layer was enough anyway, just make sure you do brush a good amount on the first time.

When the chocolate is set, preheat the oven to 180C / 350F and make the filling. As mentioned you simply place everything into a blender and process until smooth and creamy. As usual my Froothie Optimum 9400 high performance blender did an incredible job here, super creamy in no time! (Not like my last blender where I had to keep shaking it back and forth like a maniac and stopping every 2 seconds to scrape down - so frustrating!)

Take the chocolate lined tart from the fridge and pour the filling in, make sure you scoop out all you can and then level off the top.

Pop it in the preheated oven and bake for about 30 minutes. This will vary depending on your oven but it should be firm to the touch and lightly golden brown with no wobble.

Leave this on a wire rack to fully cool then cover and place in the fridge.

To make the chocolate ganache drizzle, place the chopped chocolate, soy cream and golden syrup in a bowl set over a pan of simmering water. Stir constantly until the chocolate just melts and it is thick and glossy. Remove the bowl from the pan and let it cool slightly. It's ok if it's still a little warm but you don't want it hot.

I found the mixture a little thick to drizzle with a spoon or fork so I placed some of the ganache into a ziplock bag, snipped off a little corner and piped the drizzle on back and forth. Now remove the side of the tart pan and place the tart on a cake stand....

....then slice and serve!

It's nice to add a little bit of extra ganache onto the plate and you can leave the leftover ganache in a bowl on the table for guests to add more if they wish. The ganache keeps in the fridge but will thicken up. Just microwave it in 10 second spurts until it is the right consistency again.

Note: tart is best stored in the fridge.

Disclaimer: this post contains affiliated links to Froothie UK, I receive a little commission for any blender purchased through my blog which in turn helps fund my website. Thanks!

♥

Nutritional Information: based on 1/12th of the tart (excluding any extra ganache you may use!) ;-)

Calories: 368
Protein: 6.9g
Fat: 21g
Sat Fat: 4.2g
Fibre: 2.9g
Carbs: 33g
Sugar: 19g
Sodium: 73mg

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Frangelico Hazelnut Butter Truffles

Well, I thought I would sneak in a cheeky little Valentine's Day post for you....although, truth be told - these aren't really truffles! I just didn't know what else to call them :-) Think peanut butter cups but with hazelnut instead and shaped differently (calling them hazelnut butter balls just wasn't going to happen!) I actually made these last year for Easter and shaped them into eggs but I didn't get around to blogging them. So for Valentine's day this year I wanted to make them heart shaped but seriously overestimated my heart shaping abilities....it wasn't working. If you have a silicone heart mould, the type for chocolates or ice cubes, that would be perfect here. Or, just take the easy route and roll them into balls like I did :-)

I have based these on my peanut butter cup recipe where I have swapped the peanut butter with hazelnut butter and threw in some delicious Frangelico to fancy them up a bit ;-) They are super easy to throw together and so delicious. As you can see, the chocolate coating is pretty thin so feel free to double coat if you prefer. Furthermore, rolling them in some finely chopped hazelnuts wouldn't go amiss either if that's your thing - play around with them! An almond version with almond butter and Amaretto I'm sure would be great as well. 

Frangelico Hazelnut Butter Truffles:

Yields about 28 small "truffles"

¼ cup hazelnut butter (all natural, no salt or sugar)

1 Tbsp vegan butter
pinch of salt
1¼ cups icing sugar
1 Tbsp Frangelico
100g dark chocolate, chopped

Measure the butters into a small bowl and soften with a spoon, mixing well. Add the salt, icing sugar and Frangelico. Mix well until you have a dough. Wrap in cling film and chill for a couple of hours. Roll into small size balls, I used a measured teaspoon, and place on a plate lined with baking paper. Chill in the fridge until firm – a couple of hours will do.

Melt the chopped chocolate in the microwave in 20 second spurts until smooth. Using 2 forks dip the truffles into the chocolate, turning over until well coated. Let the excess chocolate run off then place them on a chopping board lined with baking paper. If you want to roll them in some chopped hazelnuts do this now before the chocolate sets (unless you want to coat them twice, in which case roll them in hazelnuts after the second coating). Chill until set – a couple of hours. If you wish you can coat them again then chill again. Store in the fridge. Lovely with a sip of Frangelico alongside!

♥

Nutritional Information: per "truffle"

Calories: 62

Protein: 0.4g

Fat: 2.1g

Sat Fat: 0.2g

Fibre: 0.3g

Carbs: 6.1g

Sugar: 5.3g

Sodium: 1.7mg

Some more Valentine's Day Treats:

Raspberry
White Chocolate
Mousse Cake

Raspberry Bakewell
Tarts

Neapolitan Layer Cake

Chocolate, Vanilla and Strawberry Layer Cake with Petal Design Frosting

Well, it has been awhile since I've had a decadent cake post ;-) I made this for my husband's birthday a few weeks ago, and it's something I've wanted to try for awhile now. Actually, my son had a choice of this cake or the Spaghetti and Meatball cake for his birthday in March but the novelty factor of the latter cake was too much for him to resist!

I've really combined 2 different cakes here that I've seen around and wanted to try. First the cake itself - Neapolitan cake: fairly straightforward, just a layer of chocolate, vanilla and strawberry cakes. Then I saw this petal frosting design on this Bakewell Ombre Cake on BBC Good Food and loved the look of it. Thankfully there are lots of tutorials out there on how to do this but really, you're just piping a blob of frosting onto the cake then smearing it to the side with the back of a spoon or small off-set spatula. Time consuming, yes, but not difficult.

Each frosting layer is also flavoured chocolate, vanilla and strawberry and I have to say this cake smells JUST like neapolitan ice cream! It's rather incredible. For the chocolate cake I used the standard chocolate wacky cake recipe that I use for all my chocolate cakes but scaled it down and baked into one 7" cake pan. Then I made an individual vanilla cake using my white cake recipe and an individual strawberry cake also using my white cake recipe PLUS some natural strawberry extract and some pink food colouring paste....which, yes - I was a little heavy handed with in both the cake and the frosting, lol, I was really after something a little more pastel like than what I got, but whatever! Live and learn, food colouring pastes are really potent :-)

One apology on all the recipes here: I wasn't able to convert it all into cups as I just had too much going on with the scaling down of the cake recipes. So, it's all in grams but if I can get on my soapbox here: weighing is a MUCH better and more accurate way of baking, and I'm speaking as someone who grew up using cups then moved to the UK and switched to weighing. For example if you measure out 1 cup of flour it will weigh something slightly different every time but 140g is always 140g. (And don't get me started on measuring things like whole pecans in a cup, haha!! What about all the empty space?!?!) If you do a lot of baking I really recommend picking up a small digital scale.  Anyway....on to the recipe :-)

Neapolitan Layer Cake

For the Chocolate Cake Layer:

• 188g plain flour

• 150g caster sugar

• ½ tsp salt

• 1 tsp baking soda

• 30g unsweetened cocoa powder

• 1½ tsp vanilla extract

• 80ml vegetable oil

• 1 Tbsp apple cider vinegar

• 240ml cold water

Grease and line the base of an 7" round cake tin with baking paper. Preheat the oven to 180C/350F. Whisk all the dry ingredients together. In a separate bowl whisk together all the wet ingredients. Pour the wet into the dry and whisk until just smooth - don't overdue it. Scrape the batter into the prepared tin and bake for 30 minutes or until firm but bouncy on top and a toothpick inserted comes out clean. Leave to fully cool in the tin.

For the vanilla cake layer:

• 75g vegan butter

• 135g white caster sugar

• 1 tsp clear vanilla extract 

• 180g plain white flour

• 1½ tsp baking powder

• 1/8 tsp baking soda

• 1/4 + 1/8 tsp salt

• 95ml plain soy yogurt

• 95ml sparkling water

• ¾ Tbsp apple cider vinegar

Preheat the oven to 180C / 350F. Grease and line an 7” cake pan with baking paper.

In a large bowl beat together the butter and sugar until creamy. In another bowl sift together the flour, baking powder, baking soda and salt. In a large measuring cup whisk together the soy yogurt, sparkling water, vanilla and vinegar.

Alternately add the flour and liquid to the butter mixture starting and ending with the flour. So you add 1/3 of the flour mixture then half of the liquid, 1/3 of the flour mixture, last of the liquid then last of the flour. Mix in with a rubber spatula using a quick folding in movement and only mix until well blended in after each addition - take care not to overmix.

Pour and scrape the batter into the prepared tin, level off the top and pop it into the preheated oven for about 40 minutes. It should be firm on top, bounce back a little when pressed on top and a wooden skewer inserted in the centre should come out clean with just a few crumbs attached. Remove from the oven and leave to fully cool on a wire rack, in the tin.

For the strawberry cake layer:

• 75g vegan butter

• 135g white caster sugar

• 1 tsp natural strawberry extract 

• tiny bit of pink food colouring paste* - check it's vegan of course!

• 180g plain white flour

• 1½ tsp baking powder

• 1/8 tsp baking soda

• 1/4 + 1/8 tsp salt

• 95ml plain soy yogurt

• 95ml sparkling water

• ¾ Tbsp apple cider vinegar

* I used Wilton food colouring paste in Rose, it's labelled vegetarian and is also vegan according to this site selling it.

Preheat the oven to 180C / 350F. Grease and line an 7” cake pan with baking paper.

In a large bowl beat together the butter and sugar until creamy. In another bowl sift together the flour, baking powder, baking soda and salt. In a large measuring cup whisk together the soy yogurt, sparkling water, strawberry extract, paste colour and vinegar.

Alternately add the flour and liquid to the butter mixture starting and ending with the flour. So you add 1/3 of the flour mixture then half of the liquid, 1/3 of the flour mixture, last of the liquid then last of the flour. Mix in with a rubber spatula using a quick folding in movement and only mix until well blended in after each addition - take care not to overmix.

Pour and scrape the batter into the prepared tin, level off the top and pop it into the preheated oven for about 40 minutes. It should be firm on top, bounce back a little when pressed on top and a wooden skewer inserted in the centre should come out clean with just a few crumbs attached. Remove from the oven and leave to fully cool on a wire rack, in the tin.

Hot Toddy Layer Cake

Well, a bit of a double post for you today as this recipe *is* already on the blog as Hot Toddy Cupcakes. It was my father-in-law's 70th birthday last week and I was thinking what kind of cake to make. He's actually not that into sweet things, especially things with frosting but he did really like those cupcakes when I made them all those Christmas's ago :-)

So, I thought I would have a go making the recipe as a layer cake - and I am so happy to report that it turned out beautifully! Same light and fluffy yet moist texture, nicely clove spiced whiskey lemon cake with a whiskey buttercream frosting. Sigh. This thing broke my diet but it was worth it!

Hot Toddy Layer Cake

• 240ml soy cream

• 120ml rice milk

• 4 Tbsp Irish whiskey 

• 4 Tbsp fresh lemon juice 

• zest of 2 lemons

• 350g plain flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 4 Tbsp cornstarch 

• 1 tsp salt

• 3/4 tsp ground cloves 

• 160ml vegetable oil

• 2 tsp vanilla extract

• 320g caster sugar

Whiskey Buttercream Frosting:

• 80g vegetable fat, room temperature

• 100g vegan margarine

• 540g icing sugar

• 2 Tbsp Irish Whiskey

• zest of 1 lemon

Preheat the oven to 180C and line the bottom of two 7" round cake tins with baking paper and grease the sides. Mix together the soy cream and rice milk then stir in the whiskey and lemon juice, it will curdle! Set aside. 

Whisk together the flour, cornstarch, baking powder, soda, salt and cloves and set aside. In another bowl whisk together the oil, sugar, vanilla, lemon zest and the soy cream curdled mixture until very well blended and sugar seems to be dissolved. It shouldn't look curdled any more. Add the dry ingredients to this and whisk gently until just blended and no lumps remain. 

Fill cake tins evenly and bake in preheated oven for 25-30 minutes, or until golden and springy to the touch and a toothpick comes out clean. Leave to cool in the tin then run a knife around the edges, turn the pans over onto a wire rack and peel off the baking paper. Let fully cool.

To make the frosting, soften the vegetable fat first with a fork, then add the margarine and beat until well blended. Add half the icing sugar and all the whiskey and mix well. Add the rest of the icing sugar and mix well. You may need a touch more whiskey and or icing sugar. Just keep adding what you need until you get a smooth spreadable frosting. Now stir in the lemon zest.

Sandwich the cakes together with some of the frosting then frost the entire cake. Decorate with lemon halves and whole cloves.

♥

I'm afraid we were too busy celebrating for me to get a good quality photo of the whole cake - this is the only one I got! Making everyone wait to eat while I set up a photoshoot never seems to go down very well, lol!

I had much better light the next morning :-)

♥

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Minecraft Cake!

Just a bit of a fun post for you today! It was my son's 11th birthday yesterday and like most boys his age he is mad about minecraft. I thought about making him a themed birthday cake and had a search online and was just floored when I saw this one, looking just like the grass blocks in minecraft with around 1300 hand cut squares of fondant!

I really didn't think I would be able to make this as I've only once worked with fondant before, on the Veggie Burger Cake and let's face it, that was just cutting out rudimentary shapes and laying them down on the cake - nothing difficult. I felt this would be out of my cake decorating ability but the cake's designer, Ann Reardon of "How to Cook That" provides a fantastic video on her site on how to do it so I got brave and decided to have a go!

Overall I was so pleased at how this turned out! Sure, mine is a little more wonky than the more "professional" ones out there, lol, but all those little imperfections do not matter when viewing this cake from a bit of a distance. That's when it looks proper pixelated and is most effective. According to my son I got it "spot on perfect" so that's all that matters to me!

I kept the whole cake a secret from him, working away on it upstairs in the guest room where our old dining room table is set up. When I finally showed it to him he was simply gobsmacked and just LOVED it - well worth the hours of decorating!

No instructions for this one as all you need to know on how to make it is on Ann's website, including a step by step video....bless her!! ♥

Vegan Notes: For the chocolate cake and frosting I used both recipes from my Quadruple Layer Chocolate Cake, halving the cake recipe and baking it in a 6" square cake tin, then repeating that 3 times. I also doubled the amount of frosting to ensure I had enough and it was a good call!

The fondant and food colours where simply purchased from a sugarcraft shop. I made sure everything I bought was labelled suitable for vegetarians as that's always a good start in ensuring colours will be vegan (not a guarantee, just a good start!) then I checked that they would be suitable for vegans by researching all the ingredients online. I'm basically now an expert in e-numbers, ha! 

Altogether this was so much fun to do, and I feel a little more confident in working with fondant now. Finn was simply overjoyed with it and it tasted fantastic! It will definitely go down as a cake he'll never forget :-)

♥

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Mocha Frangelico Mousse Torte

 Spiced Hazelnut Cake with a Mocha Frangelico Mousse filling, covered in Chocolate Ganache and topped with Frangelico Candied Hazelnuts.

I'm SO over cupcakes! Give me a proper slice of cake dammit!!

So, it was my husband's birthday the other day and I had asked him to think of what flavour cake he would like. He absolutely adores anything hazelnut and I also realized I have never made a mocha based cake before, coffee yes, but not mocha. I then remembered that there was something that ticked all those boxes in the ever brilliant Vegan Cupcakes take over the World cookbook - the "Hazelnut Cupcakes with Mocha Hazelnut Mousse Filling". He was sold by title alone and that was it I would try that one out.

Of course I had to make this as a whole cake and not cupcakes, something I haven't had much success with in the past, it seems a lot of cupcake recipes don't like to be baked as cakes but I had no problem with this one. I used a smaller 6" high sided loose bottom cake pan here and once baked I thought it was going to be too small (height wise) but once the mousse went on it was actually a perfect height.

Now, you guys know I love my mousse. Unfortunately all my mousse recipes here call for Granovita Soy Whipping Cream and you can't buy it or any suitable replacements anymore. I have made tofu based mousses before, I'm certainly not against them, they taste great it's just texturally speaking they are not mousses!! Firm puddings maybe, but not light and airy mousse which is what my mousse recipes used to give. All that being said, this mocha "mousse" was amazing, incredible flavour and still a really nice texture, perfect in the cake which was dense and moist without being gummy.

The cupcake recipe also calls for some ganache on top and they do provide a recipe however I've gone for my standard ganache recipe here. Not that I'm not sure their recipe isn't fantastic, I'm just used to and love my own :-) My recipe always calls for booze of some sort so of course I've added more Frangelico here.

As for the topping, well, it was a no-brainer really: the Frangelico Candied Hazelnuts that I used in the Chocolate Frangelico Mousse Gateau. This time I kept them whole for decoration (and so my non-hazlenut liking child could easily pick them off) and they just went beautifully with this cake.

Altogether this was a huge success, we all absolutely loved this cake and I will certainly make it again. Now I have to apologise for all these teaser photos when I cannot give you a recipe for half of it as the cake and mousse have come straight out of Vegan Cupcakes take over the World but I will give you some notes here on what I did and links to my recipes for the ganache and candied hazelnuts.

Spiced Hazelnut Cake:

I followed the recipe for the Hazelnut cupcakes in Vegan Cupcakes take over the World exactly as is but greased and lined the bottom of a 6" high loose bottomed cake pan and baked it for 40 minutes instead, you want a toothpick to come out clean.

Mocha Hazelnut Mousse:

Also from Vegan Cupcakes take over the World. For this I could only get firm silken tofu not extra firm so I omitted the soy milk that the recipe called for and I also increased the Frangelico to 1 tablespoon from 2 teaspoons. I also didn't refrigerate it for an hour before spreading it on the cake as there was no need as the whole cake once assembled was going in the fridge.

Frangelico Chocolate Ganache:

200g plain or semi-sweet chocolate (dark)
170ml soy cream
20g solid coconut oil
1 Tbsp Frangelico

Finely chop the chocolate and place in a large bowl. Heat the coconut oil and soy cream together until it just comes to a boil - stir often. Pour this over the chocolate, leave it for a minute and then whisk up. Add the Frangelico and whisk again. Leave it to thicken slightly so that it will still pour over the cake but will pour slowly to cover well.

And, just like with my 10 Layer Chocolate Orange Truffle Cake you will have leftover ganache. I highly recomend making truffle pots with it, just spoon it into little cute bowls and chill - quick, easy and posh little dessert!

Frangelico Candied Hazelnuts:

I used my recipe here but kept the hazelnuts whole.

Assembly:

Once the cake has cooled, carefully slice it in half. The easiest way to do this is to use a serrated knife and slice all along the edges not going fully through to make sure it is even. THEN use the knife and slice through the centre. Slide a wide spatula inbetween then remove the top layer.

Line the cake pan that you baked the cake in with cling film. Place the top cake layer, top side down into the pan. Fill with the mousse then lay the bottom cake slice, bottom slice up on top. That should be your flattest cake side, which you want on top. Taking the overhanging cling film wrap the top of the cake up and place in the fridge for the mousse to fully set, about 1 - 2 hours. I have step by step photos of all of this on my Double Chocolate Mousse Layer Cake recipe if it helps!

Remove the cake from the pan, just pull up from the cling film and place on a cutting board, removing the cling film. Pour the ganache over, again, it should be thick enough to not run all over the place, using a knife make sure all the sides are nicely coated and place it again in the fridge for the ganache to set. Before it fully sets though, decorate with the Frangelico Candied Hazelnuts so that you can push them into the still soft ganache, it might be a bit too soft to put them on right away but you also don't want the ganache fully set. I probably added mine after 15 minutes in the fridge.

Take the cake out of the fridge about an hour before you want to serve it just so it's not fridge cold. I've been keeping mine stored in the fridge but mostly as it's summer and we have quite a warm kitchen, not sure I would bother in the winter. At any rate, this cake won't last long, trust me :-)

♥

Nutritional Information: based on 1 slice out of 12

Calories: 388

Protein: 5g

Fat: 22.7g

Sat Fat: 7.6g

Fibre: 3.2g

Carbs: 41.5g

Sugar: 27.4g

Sodium: 167mg

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