Layered Chocolate Mousse

Ingredients:

150g good dark chocolate (I used Lindt's 90% cocoa)

150g milk chocolate (I used Dairy Milk)

2x 250g cream 35%

100g sugar

500g milk

2 tbsp liquid rennet

1. Break the dark chocolate into a TM bowl, crush it by pressing a Turbo button a few times until fine crumbs. Weigh in 50g sugar, add 250g cream, 250g milk, add 1 tbsp liquid rennet. Cook together (7 minutes/90°C/Speed 5)
2. Pour the chocolate into a bowl or silicone mould and leave in the fridge for couple of hours to chill and set.
3. When the dark chocolate is set, prepare the milk layer. Crush white chocolate in TM bowl by pressing Turbo a few times. Add 50g sugar, 250g cream, 250 milk and 1 tbsp of liquid rennet. Cook for 7 minutes/90°C/Speed 5.
4. Using a fork scratch the surface of the dark chocolate layer gently for better adhesiveness. Pour the milk mixture over and leave in the fridge to settle.
5. You can add a white chocolate mousse if you wash by crushing 150g of white chocolate and cooking it for 7minutes/90°C/Speed 5 together with 250g cream, 250g milk and 1 tbsp of rennet (do not add any sugar at this stage). My favourite chocolate for this is Lindt's White chocolate with touch of vanilla.

Cooking Monster's Tip: You can convert this recipe into a double or triple layered chilled cheesecake, by adding more rennet, or gelatine instead (5 sheets per each layer). You can make a biscuit base first by crushing 200g biscuits (chocolate chip or digestives) in TM bowl by pressing Turbo a few times and mix it with 90g of melted butter.

Very Berry Tart.

Ingredients:

4 eggs
1 cup caster sugar
1 cup plain flour
1/2 tsp baking powder

Mixed berries or other fruit
Ready made thick custard
Whipped cream
Jelly of your choice (prepared with some water and set in the fridge to start setting)

1. Heat up the oven 180°C/Gas mark 5. Butter and layer with some parchmin a tart baking tin with removable bottom.
2. Insert a butterfly whisk into a TM bowl
3. Add the eggs and butter to TM bowl (1 minute/Speed 3)
4. Lower the Speed to 2 and whilst it's mixing keep adding the flour and baking powder spoon by spoon until all mixed well.
5. Bake 20-25minut until golden brown.
6. When cooled down, you can spoon out some of the cake from the middle to create a hole for the fruit.
7. The way to decorate it it's entirely up to you. created the layers of custard, cream fruit, jelly, custard, cream, fruit, etc...
8. You can sprinkle the top with some roasted pistachios nuts or dust with some icing sugar.

This recipe is also perfect for making a sponge cake cut in half, with some fruit and cream in between.

Enjoy!!

Mad about Madeleines

These tiny shell-shaped cakes have been around in France since the early 18th century. They originate from the Lorraine region of northern France. Their shape comes from the shell-shaped mould in which the batter is cooked, but why they are called madeleines is a mystery. They may have been named by Louis XV in 1755 after Madeleine Paulmier, pastry chef to his father-in-law, Stanislaw Leszczynski, King of Poland and Duke of Lorraine (being Polish myself, I quite like this idea ;-) ).

The special texture of a madeleine comes from the fine Genoise sponge from which it is made. The light intensity of Genoise comes from the way in which the eggs and sugar are whisked together over a gentle heat until they have tripled in volume. Only then is the flour - which is sifted three times to incorporate as much air as possible - folded in and finally, the butter, melted and cooled, is gently trickled down the side of the bowl and carefully stirred in. Madeleines should be cooked as soon as the mixture is ready.

Ingredients

For the basic madeleine mixture:

125g unsalted butter

125g plain flour

1 level tbsp cornflour

4 eggs

125g caster sugar

1 tsp vanilla extract or orange flower water

For the variations:

strong black coffee

cocoa powder

desiccated coconut

lemon, orange or mix candied peel, finely chopped

finely chopped hazelnuts

orange or lemon zest

icing sugar, sifted, for dusting

Equipment:

Madeleine baking  tray (metal or silicone)

1. Preheat the oven to 190°C/375°F/Gas 5. Boil some water in a kettle. Melt the butter in a small pan over a low heat. Set aside to cool. Sift the flour and cornflour twice in a separate bowl.

2. Put the eggs, sugar and vanilla or orange water in a large heatproof bowl. Set a pan on a very low heat with some boiled water and let it simmer gently. Put the bowl on the top of it and using an electric whisk, whisk for a few minutes, until it is thick, pale and tripled in volume. It should leave a thick trail as it drops off the whisk.

The Cooking Monster's Tip: Do not rush this stage. Getting the egg mixture into a right consistency is vital for this recipe. The lightness and softness of the madeleines depends on this.

3. Remove the bowl from the heat and continue to whisk for a minute or two until the mixture is cool. Sift the flour (again) in an even layer into the egg mix , and gently fold it into the batter. When it is nearly blended, pour the cooled melted butter down one side of the bowl and blend that in too.

4. Fill each madeleine hole with the mix. Spoon a 1 TB of batter into each depression in the madeleine mold; don't smooth it out, the batter will spread when baking. (Personally, I think letting the batter spread itself assists in creating the characteristic "hump" on the back) and bake 10-12 minutes until springy and golden. Allow them to cool a bit before turning them out. Clean the tray for the next batch.

Unless you are lucky enough to own a madeleines tray of more than 9 holes (or more than one tray!), you would need to wait until then to bake the next batch. Therefore, make sure the bowl with remaining batter is covered with clingfilm and left in a cool shady place. Mix it gently with a wooden spoon well before using again, and now it's the time to come up with some variations! Devide the remaining batter between separate bowls (as many, as planned variations), and so...

• For the coffee ones: Make some strong coffee and add a little to a batter. If you give the mixture only one spoon turn, it will create nice marble effect. Otherwise mix it up a little and gently with the spoon.
• For the chocolate : Add a sifted tablespoon of cocoa powder and gently fold into the batter
• For the coconut : Use some coconut shavings, as many as you like. I used couple of tablespoons at a small portion of batter (made 5)
• For the Tutti-Frutti :  Add chopped candied peel, cherries, nuts or zest as you wish to the mixture

Bake as before. Cool the madeleines on a rack before arranging them a serving plate. You can sprinkle the vanilla and chocolate ones with some icing sugar. It will enhance their pretty shell shape.

And these are MINE!

Walnut and coffee cake

Ingredients:

5 tbsp instant coffee

350g caster sugar

3 vanilla pods or 3 tsp vanilla extract

240g shelled walnuts

240g ground almonds

380g unsalted butter, diced

5 eggs

100g plain flour

1 tsp baking powder

butter for greasing

cocoa powder for the tin

1. Grease and sprinkle with cocoa a 25cm tin and line the bottom with baking paper. in a cup dissolve the coffee with 2 tbsp boiling water. Mix it well making sure all has dissolved, you might need to put it into the microwave for a few secs and continue mixing.

2. Chop walnuts finely (7 seconds/Speed 5). Tip out and reserve.

3. Put the sugar and vanilla pods (if using) in the TM bowl, put the TM cup on and grind (25 seconds/Speed 10)

4. Add the butter, put the TM cup on and mix (5 minutes/Speed 7) until pale and light, stopping to scrape down the sides with the spatula 3 times, ending with scraping the sides.

5. Insert the Butterfly Whisk and with the blades running on Speed 4, drop the eggs one at the time through the hole in the TM lid, mixing until well blended after each addition.

6. Remove the Butterfly Whisk. Add the walnuts, almonds and dissolved coffee and vanilla extract (if using). Mix in at Speed 4.

7. Scrape the mixture into a large bowl. Fold in the flour mixed with the baking powder. Spoon into the tin and bake at 160°C/300°F/gas 3 for about 90 minutes.

The Cooking Monster's Tip: I have used a previously homemade butter from a 500ml double cream (refer to your Fast and Easy Cooking Cookbook recipe or look here). It is much softer and creamier and I believe this is what gives the cake such a moisture.

You will also notice (if you compare my recipe to the "Coffee, walnut and hazelnut cake" from the Fast and Easy Cooking Cookbook), that I have replaced the hazelnuts with almonds. Well, I believe that they add the moisture to the cake but don't over power with its taste. I thought the hazelnuts would of add an additional flavour to the walnuts, coffee and vanilla, that this cake doesn't need - yet it's a personal preference!

We have preferred to eat it as it comes out of the oven, pure sponge. However, if your are looking for something more special or a perfect celebration cake, then use this absolutely priceless "Coffee Buttercream" recipe that has been in my family for generations and has been passed on to me by my Grandmother. Feel free to use it!

For this, cool down the cake on the rack. Then cut it horizontally in half (or 3 layers if preferred). Spread some frosting using a pallett knife. Assemble, and cover either just the top or the top and the sides with the remaining frosting. You can also use some roughly chopped walnuts (walnut halves Turbo Pulse in TM bowl until required texture) and using your clean and dry hand, pat them gently to the frosting around the side of the cake. Then use some walnut halves to decorate the top.

Next time I will bake it with the frosting, I will show you my Grandmother's way to decorate the cake, you have probably never seen before! Watch this space :)

Enjoy!

My Nana's coffee buttercream

Ingredients:

30g fresh ground coffee

3 eggs

170g caster sugar

250g butter, soften

vanilla extract

1 shot glass of vodka or liqueur (clear not creamy, coffee or vanilla flavour, i.e. 'Amaretto Disaronno')

1. Pour 8 tbsp boiling water over the coffee and let it brew. The coffee extract should be strong and smell like roasted coffee. If you need to, you can add a teaspoon or two of an instant coffee. Set aside to cool down.

2. Put the plug into the sink hole and pour some cold water into it.

3. Beat the eggs with sugar in a non-metallic bowl over the pan with simmering water, until pale and smooth. Make sure all the sugar has dissolved. For this dip the tip of a wooden spoon into the mixture, take it out and run your finger over the coating. You should not feel any sugar granules. Still mixing put the bowl into the cold water bath in the sink (make sure it's not too much, so it doesn't get into the bowl). Continue to mix with the whisk until cools down slightly. Leave it there to cool completely.

3. Weigh in the butter into a TM bowl, mix it 20 seconds/Speed 3 until smooth

4. Insert the Butterfly Whisk. Add the egg mixture. Mix together on Speed 3 for about 1 minute. When combined, add the coffee and alcohol. Mix all together on Speed 3 until combined (about another 1 minute).

The mixture should be light beige in colour.

My mum's baked cheesecake

As promised... :) Now, for this recipe, I really suggest you visit a Polish Deli nearby (I bet there is one!) to get your ingredients. There is just something unique about the taste and smell of the polish 'curd' like cheese (biały ser) and you can also pick up a pack of vanilla "budyń", which is a type of an instant Polish dessert and really essential for this recipe. If you cannot get it, try to substitute it with some custard powder.

Ingredients:

Pic. 1

1kg biały ser (curd cheese) - in the Polish Deli you could get 1kg bucket of different brands but looking similar to the one on the photograph (pic. 1)

1 pack (35g) of vanilla budyń (pic. 2), again if not available use 35g of powder custard

6 eggs, separated yolks from whites

Pic. 2

125g butter, melted

300g sugar

candied lemon peel

sultanas

vanilla extract

  

Pre-heat the oven to 180'C / gas mark 4. Grease a large baking tin (25-27 cm) with butter and generously coat the inside (bottom and the sides) with some fine breadcrumbs or flour.

1. Insert the Butterfly Whisk into TM bowl, add all 6 yolks and sugar and blend together until pale (2minutes / Speed 3)

2. Remove the Butterfly Whisk, add melted butter, cheese, 'budyń' powder, handfull of sultanas (or two!), handfull of lemon peel, few drops of vanilla extract. Mix until well combined (3 minutes/Speed 5)

3. Spoon out all ingredients into a large bowl and clean the TM bowl and wipe until perfectly dry

4. Insert the Butterfly Whisk into TM bowl, add 6 egg whites with a pinch of salt.  Whisk for 6 minues / Speed 3,5

5. Spoon out a 1/4 of the whites into the cheese mixture and mix well with a wooden spoon. Next add all the remaining whites and fold in very gently with a wooden spoon from the middle of the bowl towards yourself, every time turning the bowl a little. Don't mix up too hard, you don't want to loose the air you have created.

6. Bake 40-60 minutes, depends on the oven. Don't relay on a skewer test, as this cake is very moist and it will always coat it. Instead look out for the cake to come off the sides of the baking tin and its golden colour. When ready switch the oven off and leave the cheesecake in there with the door shut until cools down slightly. This will help it to settle.

Sponge cake with plums and crumble

This may not be the quickest cake to make, but as they say "something worth having is something worth waiting for"... And the smell of this cake baking is fantastic.

Ingredients:

500g plain flour

40g fresh yeast or 20g instant yeast

about 1/4l milk in room temperature

2 egg yolks

100-150g caster sugar

salt

100g butter, melted

candied lemon peel or peel of one lemon finely chopped

vanilla extract

700g halved plums with the stones removed or other fruit of choice, i.e. sliced rhubarb, wedges of cored apples, halved strawberries, wedges of peaches, etc

For the crumble

50g butter

80g flour

50g caster sugar

A few drops of vanilla extract or a tsp of vanilla sugar

grind cinnamon

icing sugar to decorate

1. Put flour in a non-metallic bowl and warm up in the microwave for 20sec (this will help the yeast mix to develop quicker)

2. In a separate bowl mix the yeast with 1tbsp of sugar and 100g flour. Add to it so much of the milk, so the mix has a 'double cream' consistency (a bit thicker than custard). Cover the bowl with some oiled cling film and put aside in warm place to develop and raise.

Cooking Monster's Tip: If using fresh yeast make sure you mix it well with the sugar first, breaking the yeast well, before adding the flour and milk to it.

For the raising, I find the best place inside my top grill/oven which is above the  main oven warming up at gas mark 6 or equivalent. If you don't have this facility, you can use an airing cupboard, or put it by the radiator.

3. When the yeast mix has risen, start making the cake! Put the sugar in TM bowl and grind (25sec/Speed 10)

4. Insert the Butterfly Whisk.  Turn the blades at Speed 3 and add the egg yolks one at the time mixing well after each, and mix together until pale (about 2 minutes)

5. Stop the blades, remove the Butterfly Whisk,  add the yeast mix, the remaining flour, the rest of the milk, pinch of salt, lemon peel and few drops of vanilla extract. Set the TM to mix it together (/) until well combined. You want the dough to be smooth, shiny and create the bubbles of air on the top.

6. When it reaches the desired look, add the melted butter a little bit at the time and keep mixing at the /setting, to make it fluffy.

7. Scrape the dough out of the TM bowl into a clean bowl, smooth the top, cover first with oiled cling film and a kitchen towel on the top and put aside in a warm place to rise. This might take anything from 1-2 hours, depending on how warm the place is and the condition of the yeast mixture.

8. Grease and lightly flour a large, square baking tray (ideally pick the one with 3 sides, if you can get it). Melt a little bit of butter in a bowl and set aside to cool down a little bit. When the dough doubles in size, drop it onto the baking tray. Dip your fingertips in the melted butter and stretch the dough evenly across the whole baking tray. Smooth the top. Arrange the chosen fruit (I must admit, the plums are my favourite choice by far!), on the top of the whole dough, skin side up.

9. Turn the oven on a very low temperature (50°C/gas 1) and put the prepared cake into the oven, keep the door slightly open and let it raise for 15-20 minutes.

10. During the raising time prepare the crumble. Weigh the flour and butter into TM bowl. Turbo pulse until crumbs. Add sugar and vanilla. Turbo pulse a few more times to mix.

11. When the cake is ready to bake, evenly cover it with the crumble, and sprinkle with the cinnamon. Turn the oven up to 180°C-190°C and bake 30-40 minutes.

When done, remove from the oven, still warm slide out of the baking tray  (with a help of a pallet knife) onto a cooling rack or wooden chopping board and let it cool. Sprinkle with icing sugar and cut into squares 6x6 cm.

ENJOY!