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Chocolate rum bundt cake recipe

28 Oct

Chocolate rum bundt cake

I had such an urge to bake a chocolate bundt cake this morning. I was planning to bake shortbread but some invisible force was telling me to create a cake with chocolate and rum that I thought – who am I to argue with the Jedi-minefield that is permeating my kitchen? Continue reading

Spicy Mexican chocolate tart

18 Sep

Spicy Mexican chocolate tart . The Hungry Mum

I am going through a spicy and sweet stage. I always thought of spicy as something to have at dinner – laksa, anyone? – but as my love of baking increases, so does my curiosity with combining different tastes.

My light bulb moment with this spicy Mexican chocolate tart came one night when I was looking in the pantry for a nightcap of spiced rum and a nibble of chocolate.

I saw a bottle of my favourite tequila sitting alongside some dark chocolate and cinnamon and lo and behold – a glamorous dessert was born. The flavours of Mexico – spice from the cinnamon, heat from the chilli, tequila – shine through.

The Hungry Mum. Spicy Mexican chocolate tart

It goes without saying that this is an adults-only dessert – even if your young ‘un has a taste for chilli the fact that the tequila isn’t cooked off means it isn’t suitable.

This recipe is made of up several different steps, all of which can be done a day before you want to serve the tart. All the steps are simple and fuss-free, yet the finished product looks (and tastes) luscious.

If you do nothing else I would recommend making the candied red chilli the night before. This gives the sugar syrup and chilli a decent getting-to-know-you time, resulting in a better, less harsh flavour.

Ensure you deseed the chilli to remove most of the heat, and use big chillis, not the teeny heat-packing birds eye variety.

I used the excess sugar syrup left-over from making the candied red chilli to dress a chocolate cake – I will share that recipe soon.

This tart can serve 8 generously, or 12 if you cut into smaller squares.

GATHER:

Dough:

115 grams butter, melted

¼ cup caster sugar

1 ¼ cups plain flour

1 teaspoon cinnamon

Tequila chocolate ganache:

125 grams best quality dark chocolate, chopped roughly

½ cup pouring (single) cream

1- 2 tablespoons tequila – the amount required will depend on the quality of your liquor.

Candied red chilli:

1 large red chilli, deseeded and cut into fine strips. You will only use about 1/3 of the chilli

150 mL water

150 grams caster sugar

Spicy Mexican chocolate tart + The Hungry Mum

LET’S GET TO IT:

Candied red chilli:

Make a sugar syrup by combing the water and sugar in a small pan over a low heat. Stir frequently until the sugar has dissolved, then simmer for 20 minutes (stirring and scrapping the bottom) until syrup is thick and reduced.

Remove from heat then add sliced red chilli to pan. When pan and syrup are cool cover with plastic wrap and place in fridge overnight.

Dough:

In a large bowl stir together all the crust ingredients with a spoon until a soft dough forms – this should take about one minute.

Spray a 35cm x 4cm rectangular tart pan with removable base with non-stick cooking spray and press the dough all over the base and up the sides of the pan. Using the bottom of a glass helps with this.

Cover with plastic wrap and place in fridge for half an hour.

Preheat the oven to 180C.

Remove plastic wrap from tart and use a fork to prick the pastry base all over.

Bake for 20-24 minutes, until lightly golden.

Remove from oven and set aside to cool.

Ganache:

In a small saucepan place the chocolate with the cream and stir over a low heat until melted, thick and glossy – keep a close eye on it as you don’t want it to burn or boil. Allow to stand 15 minutes, then stir in the tequila, tasting as you go.

Stir to combine.

Spicy Mexican chocolate tart - The Hungry Mum

To assemble:

Remove chilli from syrup (you don’t need the syrup) and place chilli on sheet of baking paper.

When pastry base has cooled to room temperature pour in the ganache (give it a quick stir first) then decorate the top with the candied chilli.

Slice in thin wedges to serve.

Spicy Mexican chocolate tart

Honey chocolate rum cake

14 Sep

Honey chocolate rum cake... The Hungry Mum

I never used to like rum, and I certainly never used to drink it. Then the Hungry Dad went through a rum phase – which has now progressed to an obsession with whisky – and I was corrupted.

And it turns out that rum and cake is a wonderful marriage. I love baking with booze but chocolate and rum are just destined to be together. Continue reading

Orange and blueberry cake with rum syrup

6 Sep

Orange & blueberry cake with rum syrup

This post is a mash-up of two recipes from books currently sitting on my bench. Like many people reading cookbooks – specifically, baking books that consist mostly of sweet bakes, rather than bread – is my Thing.  Continue reading

Boozy strawberry trifle for one

1 Sep

Boozy strawberry trifle for one - The Hungry Mum

Spring has sprung! At least, it has in the southern hemisphere and today, the first day of Spring, the skies were blue, the wattle was out and all was right in the world.

To celebrate this most beloved of seasons it seemed fitting to make a dessert as sweet as the weather. Continue reading

Black velvet cupcakes

12 Jun

black velvet cupcakes The Hungry Mum

Red velvet anything is my favourite. I don’t have an overly sweet tooth but when I am in a bakery/cafe/ on Pinterest and see the magical words ‘red velvet’ I am hooked.

I thought I would mix up my red passion for black with this recipe for black velvet cupcakes. Fun fact for those who don’t know – black velvet is a cocktail made from Guinness and champagne. Interesting, huh? I’m absolutely #TeamChampagne (see my pink champagne recipe here https://thehungrymum.com/2015/06/04/pink-champagne-cake-from-scratch/) and The Hungry Dad is partial to a Guinness come the colder months but the two combined doesn’t float my boat. Having never tried it, however, maybe I shouldn’t be so harsh in my judgment.

In any case, when I saw a black velvet baking recipe on the BBC Good Food site I knew it would be a perfect recipe to make for Sydney’s cold weather. I transformed their recipe from puddings into big cupcakes.  Continue reading

Pink champagne cake from scratch

4 Jun

The Hungry Mum - Pink champagne cake

Oh yes. Cake drenched inside and out with champagne. What could be finer? I made this decadent cake, from a book called Booze Cakes, to take to a friend’s party recently. Word to the designated drivers – this cake packs a punch. A real, woah-Nelly-that’s-got-some-booze-in-it punch.  Continue reading

Whisky salted caramel pecan pie squares

23 Apr

Whiskey salted caramel pecan pie squares 1

The saying ‘better than sex’ is thrown around a lot in relation to certain foods. This pie – served as squares – with the addition of whiskey caramel sauce, may not be better than sex but it sure is up there with some of the best PG-rated times you’ll ever have.  Continue reading

Tequila cookies

11 Jan

IMG_0685

When I was a teenager, many millennium ago, tequila was the go to drink for party people. Never me, of course – I drank nothing but water on nights out with friends #Ummmm

Anyway, the image of tequila as a cheap and cheerful beverage was only recently extinguished for me when the Hungry Dad brought home a fancy bottle of tequila. Clue number one that it was nothing like the drink of days gone by: the bottle stopper wasn’t a mini sombrero. Clue number two: it wasn’t a ginormous bottle and it cost more than I care to admit. Continue reading

Meringue with drunken strawberries & pepper

22 Dec

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This recipe is perfect for Christmas and I’ll tell you why:

It combines a few different building blocks which means you can adjust the quantity to suit numbers.

It allows you to make the elements in advance and assemble just before serving, meaning less stress and more chat.

If guests don’t like strawberries they can just have the meringue. Or vice versa.

The colours are reminiscent of Christmas.

It is easy – let’s face it, by December, when Chrissy get-togethers are in full swing, you need something that doesn’t require hours in the kitchen using every utensil you own.

Continue reading