Cocoa rolls with chocolate and cocoa nibs filling

For the first time in my kitchen and on my blog: cocoa yeast dough. Roll buns made of dark dough filled with chocolate spread and raw cocoa nibs. The dough is soft, fluffy and subtle and… tastes chocolate-y. Paired with chocolate spread takes you to the heaven. It is ‘must have’ for all chocolate and buns lovers. Enjoy!

 

22 pieces

 

Ingredients for dough:

  • 3 cups bread flour
  • 2 tablespoons cocoa powder
  • 3 teaspoons dried yeast
  • 250 ml lukewarm milk
  • ¼  cup sugar
  • pinch of salt
  • ½ cup minus 2 tablespoons butter, melted
  • 1 egg

Filling:

  • 200 g dark chocolate spread (store bought)
  • 60 g raw cocoa nibs

 

 

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, cocoa powder, remaining sugar and salt. Add yeast mixture, egg and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). The dough is quite sticky but do not add more flour. Once the dough is ready cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Grease the buns pan or deep tray.

Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Spread the chocolate spread evenly and sprinkle with cocoa nibs. Roll the filled dough in jelly roll style starting with wider side. Cut the roll into 1 inch wide slices. Place each slice into the separated hole of bun pan rotate them cut side up. If you do not have such pan place all slices into the deep tray, one by the other (cut side up). Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 15 minutes until slightly darker in colour and dry inside. Serve warm or cooled.


 

Category: Yeast cakes.

Tags: chocolate, cocoa, yeast.

Cocoa waffles baked in the oven

Traditional waffles with a bit of cocoa powder for the chocolate cake effect. The novelty on this waffles is baking them in the oven instead of iron. The taste and structure is identical with ironed waffles so this appliance is not so necessary for making good waffles. I baked small sticks but you may also bake more traditional shapes. Enjoy!

 

18 small pieces

 

Ingredients:

  • 1/3 cup butter, melted
  • 2 eggs
  • 1 cup + 2 tablespoons milk
  • 1 cup flour
  • 2 tablespoons cocoa powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder

 

 

 

Preheat oven to 440°F.

Melt the butter. Add eggs and milk, mix together. Add flour, cocoa, sugar, salt and baking powder. Mix until smooth mixture becomes. Pour into baking moulds and bake for 10 minutes. Serve with whipped cream, chocolate sauce or fruits.


 

 

 

Category: Waffles.

Tags: cocoa.

Chocolate cheesecake with lemon curd

Is chocolate and lemon a perfect couple? Well, I took the risk and it seems that yes! This chocolate cheesecake is baked in oven in a double boiler and after cooling is spread with lemon curd. Cheese mixture is delicate, creamy and will melt in your mouth. I added dark chocolate which gave perfect taste – not too sweet, not too bitter. The combination of chocolate and lemon in one bit is surprising but very tasty and addictive. Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 8 inch

 

 Base:

  • 170 g tea biscuits
  • ¼ cup + 1 tablespoon butter, melted

Cheesecake:

  • 500 g cream cheese
  • 1/3 cup sugar
  • 2 eggs
  • 150 ml whipping cream
  • 150 g dark chocolate

Lemon curd:

  • 1 ½ lemons
  • ½ cup sugar
  • ¼ cup butter
  • 1 egg
  • 1 egg yolk

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: pour the cream in a saucepan and heat until hot. Remove from the heat and stir in chopped chocolate. Set aside for 5 minutes then mix until smooth mixture. Cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add chocolate cream and mix until incorporated. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

When the cheesecake is in the oven make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Next day remove cheesecake from the pan and place on a cake stand. Spread the lemon curd on the top. Decorate with grated chocolate and chocolate chips.

 

 

 Category: Cheesecakes.

Tags: chocolate, lemon.

Lavender sandwich cookies filled with lemon curd

Shortbread cookies with lavender which gives subtle taste but could be clearly recognize. Cookies are paired and filled with lemon curd. This is traditional English spread made of butter, eggs, sugar and lemons. It is intensive in taste, very lemony, tangy and perfectly correspond with lavender. The upper biscuit has a hole in which we can see lemon curd and the announcement of flavour delight awaiting us. Enjoy!

 

30 sandwich cookies

 

Shortbread pastry:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 tablespoon dried edible lavender
  • 2  cups all purpose flour

Lemon curd:

  • 1 ½ lemons
  • ½ cup sugar
  • ¼ cup butter
  • 1 egg
  • 1 egg yolk

 

 

Shortbread pastry: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and lavender, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Preheat oven to 350°F. Line a baking tray with parchment paper.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off cookies shaped as you wish but keep in mind that they should match together because they will be paired. In the half of cookies cut off smaller shape (that will be upper cookies with a window for showing filling). Place cookies onto prepared tray. Bake for 10-12 minutes until light golden brown. Cool on a wire rack. When cooled pair them in two (one plain and one with a hole). Spread the lemon curd on bottom biscuit and cover with upper one.


 

Category: Cookies.

Tags: lavender, lemon.

Pull apart layered with almond butter

This is yummy, soft and fluffy yeast pull apart cake layered with almond butter and sliced almonds. The cake is baked as a loaf made of 18 square pieces which partially got together after baking and look like harmonica. Very practical in eating – you do not need a knife just pull one fluffy piece. The cake is really tasty, in my house disappeared just after baking and that’s good because all yeast bakes are best the same day. Enjoy!

 

loaf pan 8 ½ x 4 ½ inch

 

Ingredients:

  • 2 ¾ cups bread flour
  • 2 ½ teaspoons dried yeast
  • 125 ml lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup minus 1 tablespoon butter, melted
  • 2 eggs
  • 1 teaspoon almond extract

Filling:

  • 150 g almond butter (store bought)
  • 75 g sliced almonds
  • 2 tablespoons sugar (only if butter is unsweetened)

 

 

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, almond extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Grease the pan.

Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Spread the almond butter evenly and sprinkle with sugar (only if butter is unsweetened). Sprinkle with almond slices. Cut into six straps (each 4 inch wide and 12 inch high). Make two stacks, each made of three straps, laying one strap on top of the another spread side up.  Cut each stack across into three squares (4 x 4 inch each). Place all square dough pieces into the pan standing them vertically, one after the other. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 30 minutes until light brown in colour. Serve warm or cooled.


 

Category: Yeast cakes.

Tags: almonds, yeast.