Gastronomically Terrific

May 8, 2015

Rocky road to Emmaus

Filed under: biscuits, Cake, Easter — Tags: , , , , — lawsonanna @ 10:30 am

Daffodils I’m probably writing about these a little late, but over the Easter weekend I did a range of baking, primarily in preparation for a Bank Holiday visit and Easter Egg hunt with four toddlers (and their, rather hungrier, parents). This is the first of three bakes I made.

Once again, it’s a relatively simple recipe from Hallelujah! Easter cook book, in order to make my life simple. You melt together butter, golden syrup and chocolate, then add this mixture to bashed up biscuits, raisins and rum. Once the mixture has cooled slightly you add marshmallows (unless you’re making the vegetarian version to keep your husband happy, in which case you leave out the marshmallows altogether. I did both – some wRocky road CUith, some without).

Once you’ve poured the mixture into a baking tin, all you need to do is leave it in the fridge to set. No oven needed, and the result is some very chocolatey rocky road.

Who made it: Anna

Recipe: Hallelujah! Easter, Wendy Dyer, Honor Harris and Judith Merrell, pg. 55


July 10, 2011

Tiramasu Cheesecake

Filed under: Cake — Tags: , , , , , , — thinkingdan @ 10:10 pm

This sexy little number was recommended by our friend Ella, who seems to know her cheesecakes.

Tiramasu Torte

Death by cheesecake is by far the best way to go...

Correctly baked cheesecake is perhaps the most wonderful thing in the world.  This is up there with the best, though whether it takes the top spot will depend on how much you value purity against intensity: this is like being enveloped by a rum and amaretto hug whilst Tia Maria kisses you smack on the lips.  (Don’t think about the meaning of that in Spanish.  Just don’t.)

An Amaretti biscuit base works amazingly well, adding an almondly overtone that really works.  Trust me – I was an unbeliever too.  Your cheesecake will love you for it.  The second trick is the always amazing mix of coffee, alcohol and chocolate in the marbled cheescake, which is baked into an intense perfection that you will not be able to resist.


Biscuit base: 275g amaretti biscuits, 75g unsalted butter/margarine

Cheesecake: 700g mascapone/cream cheese, 150g sugar, 3 eggs (separated), 25g plain flour, 3 tbsp dark rum, 1/2 tsp vanilla extract, 175g plain chocolate, 1tbsp coffee, 3 tbsp Tia Maria


Crush the biscuits in a bag or food processor, add melted butter and stir until mixed.  Press into a 9inch (23cm) cake tin and chill for 30 mins.

Preheat the oven to 200 degrees celcius.  Beat the cheese until smooth, then add the sugar and re-beat, and then again with the egg yolks. Put half the mixture in a new bowl and add the flour, rum and vanilla.  Melt the chocolate, stir in the coffee and the Tia Maria, and add to the other half of the cheese mixture.

Beat the egg whites until gentle peaks form, then add half to each mixture and mix in gently (without beating).  Then dollop each in on to the base irregularly, using a knife to make marbled swirls on top.

Bake for 45 minutes or until gently soft in the middle.

Actually, we ever so slightly overcooked ours, with the inside perfect but the outside just a little dry.  It is safer to cook “lower in the oven” (or just at a lower temperature) and to keep it covered; it should come out sticky when you poke in a knofe (but not wet, which is how it will start).

Unlike many other cheesecakes, this is actually at its best when hot straight  from the oven.  I think its because the flavours are most intense then.  When chilled, it will taste more like cheesecake and less like alcoholic heaven, which would probably be a good thing for people who don’t like such an intense coffee flavour.

Who made it: Anna, though Dan licked everything clean.

Recipe: Good Housekeeping Cakes and Bakes (probably.. this is from memory…

October 24, 2010

Tipsy Chocolate Gateau

Filed under: Cake — Tags: , , , , , — thinkingdan @ 2:56 pm

The only thing missing from chocolate cake is alcohol.  Rectified!


Chocolate Gateau soaked in rum.


This is a fluffy chocolate Gateau that has been soaked in rum, covered in cream and then more chocolate.   There is a layer of jam in there too – we used cherry jam which goes very well with alcoholic chocolate.  Oddly enough, it is one of the few cakes that improves on the second day, presumably because the rum soaks through more uniformly and takes the tartness out of the cream.

We had to adapt the recipe a little to make it for two people (the book gives a recipe that serves 20…) so I’ll give what we used in full.

For the cake

3 eggs

80g caster sugar

1 teaspoon oil

60g self-raising flour

25g drinking chocolate

1/2 heaped teaspoon cocoa powder

Filling and topping

1 teaspoon coffee granules

1 teaspoon caster sugar

1/2 tablespoon boiling water

70ml water

2 tablespoons rum

A good amount of cherry jam

200ml double cream (whipped)

25g dark chocolate


  1. grease and line two 7″ (20cm) tins
  2. whisk the eggs and sugar together “until double in size” and a thick creamy texture (takes about 3 minutes, and keep the bowl warm by placing over some boiled water); drizzle in the oil slowly whilst whisking.
  3. Sieve the flour, drinking chocolate and cocoa together, then fold gently into the egg mixture.
  4. Bake at 220 celcius for 12-15 minutes until the centre springs back when touched and the mixture is set throughout., then leave to cool.
  5. Dissolve the coffee in the boiling water, add the rest of the water and the rum.  Drizzle half of the liquid over the base of the sponge, and spread jam on generously.  Then spread on 1/3rd of the cream, put the top of the cake on and drizzle over the remaining rum mixture.  Spread the remaining cream on top, then melt the dark chocolate and drizzle on top in concentric circles.  The marbled effect is created by dragging a cocktail stick radially out from the centre.

I wasn’t a fan of the tartness of plain cream on the day we baked it – perhaps adding some sugar (25g?), or perhaps some more rum before whisking would sweeten the deal.  But I would say that it wasn’t a problem on day two because the rum soaked up from the top and bottom into the cream.  It makes a great pudding style cake, spongy and moist. Mmm.

Who made it: Dan and Anna jointly (its true!  I instigated this little cake fest….)

Recipe: Adapted from “Hallelujah!  Chocolate!” by The Chocolate Squad  (page 50).  I have to say that this recipe book is almost always a success…

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