Chocolate Chilli Mango http://chocolatechillimango.com Thu, 11 Feb 2016 06:55:31 +0000 en-GB hourly 1 http://chocolatechillimango.com/wp-content/uploads/2015/06/cropped-CCM-Logo_Circle_small2-32x32.png Chocolate Chilli Mango http://chocolatechillimango.com 32 32 Double Mango Proughnuts http://chocolatechillimango.com/2016/01/31/mango-proughnuts/ Sun, 31 Jan 2016 08:11:14 +0000 http://chocolatechillimango.com/?p=8694 Use the best sweetest mangoes for this recipe. Frozen mango purée is also a good option if mangoes are out of season.

The glaze is option. I mean, they're also amazing split in half and served with a filling of mango gelato or sorbet in summer. They would also be delicious with chocolate or coconut gelato too!
If you prefer, glaze them with chocolate. It's really up to you. I love the double mango hit. Triple mango hit if filled with mango gelato!

You can also use a whole egg in place of the egg white if you prefer.
I make these with Natvia stevia blend sweeteners (the baking and icing mixes) to lower the carb content (and total sugars) but substitute sugar if you prefer. They are great either way.

Store these in a single layer. The glaze does not set hard but retains a lovely fresh creamy softness. They're just swoon worthy.

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Mango Proughnuts_14.08.06_wm_2x3

So here’s the thing … as you can clearly see, I’m having some issues with my food photography.  More than usual 😉

My food photography studio has temporarily been converted into hijacked by two very cute but very evil kittens, hell-bent on running amok, and making shooting doughnuts or anything at all, a futile and post destroying exercise.   Styling?  What styling?  Focus?  Who needs focus?   But hey, the upside is KITTENS.  I should be moving them out of the temporary nursery in a few weeks and into their own space.  I certainly hope so as I now need to find another spot for my photography sessions.

The other upside is that I have mango proughnuts.  Yes.  Mango.  Protein.  Doughnuts.  That I am sharing with you now.  Let’s face it, the photos may be rubbish but these doughnuts are the living end.  Great macros too.  Also, did I mention MANGO?

Of course, you’d expect me to glaze these doughnuts with a chocolate glaze, maybe a dash of chilli … but I did not do that.  You can and wow, it would be awesome.  But I am planning to share these (What?  Share?  Why?) with my mum so why not add more mango in a fruity glaze?  Okay, so I did top half of them with some Valrhona dark crunchy pearls because I have that sort of thing just lying about in readiness for my Valentine’s chocolate production.

But for now, mango protein doughnuts with 11 grams of muscle-building protein in every one for a token 153 kcal each.

You are welcome.

Double Mango Proughnuts

20 minutes

10 minutes

30 minutes

Makes: 6

Serving Size: 1 proughnut

Use the best sweetest mangoes for this recipe. Frozen mango purée is also a good option if mangoes are out of season.

The glaze is option. I mean, they're also amazing split in half and served with a filling of mango gelato or sorbet in summer. They would also be delicious with chocolate or coconut gelato too! If you prefer, glaze them with chocolate. It's really up to you. I love the double mango hit. Triple mango hit if filled with mango gelato!

You can also use a whole egg in place of the egg white if you prefer. I make these with Natvia stevia blend sweeteners (the baking and icing mixes) to lower the carb content (and total sugars) but substitute sugar if you prefer. They are great either way.

Store these in a single layer. The glaze does not set hard but retains a lovely fresh creamy softness. They're just swoon worthy.

Ingredients

    Mango Proughnuts
  • 75 grams plain flour
  • 30 grams unflavoured casein powder*
  • 20 grams unflavoured whey protein isolate (WPI) powder*
  • 65 grams stevia blend sweetener (I use Natvia Baking) OR sugar
  • seeds scraped from 1 vanilla bean
  • 5 grams baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 55 grams egg whites
  • 60 grams thick non-fat Greek yoghurt
  • 80 grams fresh mango purée
  • 25 grams macadamia nut oil
  • Mango Glaze
  • 56 grams mango purée
  • 8 grams unsalted butter, melted and cooled
  • 84 grams stevia blend icing mix (I use Natvia Icing Mix) OR pure icing sugar
  • Optional Decorations
  • crunchy chocolate pearls
  • shaved dark or white chocolate
  • toasted shredded coconut
  • toasted chopped macadamia nuts

Directions

Mango Proughnuts

Preheat oven to 170C/340F.

Prepare your doughnut pan by greasing it, if required, and set aside.

Sift together the flour, protein powders, stevia blend (or sugar), baking powder, and bicarbonate of soda, in to a mixing bowl.

In a separate bowl, whisk together the egg white, yoghurt, mango, and oil until combined.

Pour the wet mix into the dry mix and stir with a spatula until the batter is smooth. Just mix until well combined.

Place the batter into a large piping bag and pipe the batter into the doughnut pan cavities.

Alternatively spoon the batter into the pans.

Tap the pan on the bench a few times to settle the batter so it is even. This will help to ensure the doughnuts rise evenly without lopsided lumps.

Bake for about 10 minutes until risen and golden and cooked through.

As with any protein baking recipe, take care not to overbake these doughnuts. They should be cooked through but not dry.

Remove and cool on a wire rack before glazing.

Mango Glaze

Combine the mango purée and melted butter in a bowl. Sift in the stevia icing mix (or icing sugar) and whisk until smooth and no lumps remain.

Dip each proughnut into the glaze and leave to set. If you like your glaze to be generous, double dip each one.

Store in an airtight container, glazed, for up to 24 hours at room temperature. For longer storage, place in the refrigerator. Unglazed proughnuts will keep, airtight, for 3-4 days at room temperature.

Allow refrigerated proughnuts to come back to room temperature before consuming for the best flavour.

Notes

*Substitute vanilla protein powders for the unflavoured powders.

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Sure, this close up is a little bit fuzzy, out of focus?  You try getting the focus right while shooing away two boisterous and very curious kittens!  :O

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Nutrition Profile

I have provided you with the macronutrient breakdown for the proughnuts and the glaze separately.

There is sufficient glaze here for six proughnuts but it all depends on how much you like to add.  I have a tendency to double dip my glaze because why not? 😀

Mango Proughnuts_macros

Mango Proughnuts

Mango Glaze_macros

Mango Glaze

 

 

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Raspberry Yoghurt Verrines http://chocolatechillimango.com/2016/01/06/raspberry-yoghurt-verrines/ Tue, 05 Jan 2016 23:53:53 +0000 http://chocolatechillimango.com/?p=8665 This dessert is something that has to be made in stages, but can be made well ahead. Make the batch and then simply remove from the fridge and decorate before serving. If making it for yourself, you have dessert for several days at the ready.

Using packaged jelly crystals takes a few extra steps out of the process and is also a good shortcut when you find yourself all out of fruit to make your fruit jelly. It's a lovely change from just plain jelly and the macros are fantastic. The pannacotta adds some welcome protein to this dessert.

The meringues add texture and crunch, and more protein! It is also exceptionally pretty as well as delicious and light. Perfect for summer.

This recipe makes many more meringues than you will need. You can pipe out the number you need of mini ones and then pipe out some larger meringue mounds, discs or nests. Keep them to munch on, sandwich with chocolate, or fill with yoghurt and fruit for a refreshing light dessert.

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Jelly Yoghurt Verrines_7626_wm_2x3

Happy New Year!

I hope you have all had a wonderful Christmas and New Year holiday.

Those of you who follow Chocolate Chilli Mango on Instagram will know that I have been manically working on my chocolate business over recent months.  The time had come to get serious about it all or drop it altogether.  So I got serious about it all because I’ve always been serious about it.  It’s been a wild ride with incredibly long hours and no days off, many frustrations, but totally worth every second.  I love working with chocolate and creating new flavours.  The best part is when customers come back to tell you just how much they enjoy them and which ones are their favourites.  It’s been really tough but wonderful.  But I am so glad I now have all my systems and processes in place on which to build the business and I can now mentally relax a bit to focus on growing it in 2016 and also devoting time to my other love, which is this blog and, of course, sharing recipes.

If you’re a Melbourne local and would like to find out more, you can subscribe to the CCM Chocolate Newsletter.  I send out only details of where I’ll have my pop up shop and what chocolate goodies will be on offer.

For those of you into your health and fitness, I was disciplined enough to keep my diet in check but my training sadly was increasingly sacrificed until I realised there was no point in getting dressed for the gym when the chance of me going was less than zero :(  I confess this was really hard to deal with.  I missed my training and I am glad to be getting back to it this week.  I’m already sore all over and I haven’t started any heavy lifting yet!  Ay carumba.  The only way is up!

Since Christmas I have spent time clearing the decks and doing some spring cleaning and taking a little time out to recharge.  It’s been really hot here in Melbourne and so I have tried to avoid using my oven (which is still in need of a magician to fix it).  So it has been gelato and jellies and yoghurt based desserts for us here.  Shooting gelato in the heat was something I could not face so for my first post I want to share with you something we’ve come to enjoy.  It’s healthy, light, and perfect for getting over the indulgences of the holidays.  Verrines are a gorgeous dessert and I love making them as a special dessert, with decadent ingredients.  But if you are watching your diet, or diabetic, or otherwise just trying to cut down on your sugar intake, you can still have a treat that is amazing.  Less rich than most verrines, these ones are perfect for summer.  A combination of yoghurt panna cotta subtly flavoured with honey and orange blossom over a raspberry jelly.

All you need is some mixed berries and mini meringues to decorate and voilà, dessert is served.   The meringues add texture and crunch, taste amazing, and they look really pretty.  Plus, these sugar-free meringues are pretty much just little shots of protein.  If you eat a few, that is, because these mini ones each barely have any calories in them at all.

Normally, I’d make my own jelly with fresh fruit, gelatine, and sugar (or Natvia for a sugar-free version).  Sometimes, I just don’t have the fruit handy when the whim takes me, as happened on this occasion.  Raspberries don’t last long in this house.  I love my raspberries :)  So to save time and a trip to the fruit shop or market, I’ll pluck out a sachet of sugar-free jelly crystals.  Don’t judge me.  I love to make everything from scratch, you know this.  But it is good to have a Plan B.  I generally go for Aeroplane Lite Jelly.  For those of you in the US, sugar-free Jell-O is a good substitute.  Just make sure that you use enough to make up a 500 gram (17.64 ounces) batch of jelly.

I give instructions in the recipe to achieve the diagonal effect with the panna cotta and jelly.  However,  you can simply layer the verrine horizontally, as in the photo below.  I’ve used this only as an example and there are two things to take note of in this photo.  Firstly, you should have equal amounts of panna cotta and jelly in each glass.  Secondly, note the bubbles on top of the panna cotta.  I whisked the panna cotta mixture vigorously to create those to show you what NOT to do.  Before filling the serving glasses, make sure there are few, if any, bubbles on top of the panna cotta.  The top should be smooth and froth free.  Why does it matter?  Texture and mouthfeel.  The frothiness detracts from the silky texture of the panna cotta in a big way.

Jelly Yoghurt Verrines_7630_wm_2x3

That’s it.  Let’s get to the recipe!

Raspberry Yoghurt Verrines

Makes: 4 to 6 serves

Serving Size: 167 g to 250 g depending on the number of serves

This dessert is something that has to be made in stages, but can be made well ahead. Make the batch and then simply remove from the fridge and decorate before serving. If making it for yourself, you have dessert for several days at the ready.

Using packaged jelly crystals takes a few extra steps out of the process and is also a good shortcut when you find yourself all out of fruit to make your fruit jelly. It's a lovely change from just plain jelly and the macros are fantastic. The pannacotta adds some welcome protein to this dessert.

The meringues add texture and crunch, and more protein! It is also exceptionally pretty as well as delicious and light. Perfect for summer.

This recipe makes many more meringues than you will need. You can pipe out the number you need of mini ones and then pipe out some larger meringue mounds, discs or nests. Keep them to munch on, sandwich with chocolate, or fill with yoghurt and fruit for a refreshing light dessert.

Ingredients

    Raspberry Yoghurt Verrines
    Jelly
  • 1 x 9 gram sachet Aeroplane Jelly Lite - Raspberry Flavour (makes 500 grams/17.64 oz)
  • Yoghurt Panna Cotta
  • 6 grams (0.21 oz) gelatine leaves
  • 250 grams (8.82 oz) skim milk
  • 15 grams (0.53 oz) honey (orange blossom or other floral variety is best)
  • 250 grams (8.82 oz) non-fat thick Greek yoghurt*
  • 5 grams orange blossom water
  • Sugar Free Meringues
  • 66 grams (2.33 oz) egg whites, room temperature
  • 132 grams (4.66 oz) Natvia Icing Mix*
  • pink food colouring (optional)

Directions

Raspberry Yoghurt Verrines

Place the contents of the raspberry jelly sachet into a medium bowl.

Add 250 grams of boiling water and whisk until the jelly crystals are completely dissolved.

Add 250 grams of cold water and whisk again.

Divide the jelly between serving glasses. How many serves will depend on the size of each glass.

For example, for 4 serves, allow 125 grams jelly per serve.

Place in the refrigerator to set. This will take several hours. I prefer to make this the night before and let it set overnight.

For the pannacotta, soak the gelative leaves in cold water to soften, for about five to six minutes.

Place the milk and honey into a saucepan and bring to a simmer, whisking to dissolve the honey.

When the milk begins to simmer, remove it from the heat.

Squeeze out the water from the softened gelatine and add the gelatine to the milk, whisking to dissolve the gelatine completely. There should be no lumps.

Set the milk mixture aside to cool.

Place the yoghurt into a medium bowl with the orange blossom water and whisk to combine.

When the milk has cooled, add it slowly to the yoghurt and stir until smooth.

Do not whisk aggressively as this will cause tiny bubbles and froth on the surface. Tap the bowl on the bench a few times to remove excess bubbles.

When the jelly is fully set, pour the cool panna cotta over the jelly in each glass. Again, divide the mixture evenly. You will need about 125 grams if making four large serves, for example.

Place back in the refrigerator, covered, and allow to set.

Again, this will take several hours.

Meringues

Preheat the oven to 100C/212F.

Line a large baking sheet with silicone baking paper or a Silpat sheet.

Make sure your mixing bowl is squeaky clean and dry before starting.

The egg whites should be at room temperature in order to achieve maximum volume.

Place the egg whites and the Natvia in the bowl and whisk on low speed until frothy.

Increase speed to medium and whisk until stiff peaks form. The meringue should be stiff enough to hold its shape when you raise the whisk attachment.

If you wish to colour the meringues, add a drop or two of food colouring to the mix and whisk on medium speed until the meringue is evenly coloured. I usually give the meringue a final whisk at high speed just for 20 seconds or so at the end.

Scrape the meringue mixture carefully into a piping bag fitted with whatever favourite piping tip you prefer. To make mini meringues, pipe small mounds or swirls (or roses, whatever) on to the prepared baking sheet.

Bake at 100C/212F, with the oven door slightly ajar, for about 60 - 90 minutes, until completely dried out. They should be crisp on the outside and melt in your mouth when you bite into them.

To Serve

Decorate each verrine with fresh berries, mini meringues and anything else you wish to add. You can add edible flowers, chocolate, nuts, whatever takes your fancy.

Undecorated verrines will keep for several days, covered, in the refrigerator.

Leftover meringues will keep for several days, stored airtight, at room temperature.

Notes

Tips:

You could add some fresh raspberries to the serving glasses before filling with the jelly so that they will be suspended in the jelly. It gives a pretty effect.

To achieve the diagonal effect with the jelly and panna cotta, simply place the serving glasses in a dish, resting on their side, on an angle. Fill almost to the lip of the glass with jelly, and let the jelly set in that position. When fully set, and you are ready to fill the glasses with the panna cotta, you can stand the glasses upright.

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Nutritional Information

I’ve included macros for both the verrines, including the panna cotta and jelly, as well as the meringues, separately.

For each one, you will find the breakdown for the full recipe (1 serving) as well as for some serving sizes.  That way, if you make smaller or larger servings, you can simply use the full recipe details divided by the number of servings.

Raspberry and Yoghurt Verrines

Raspberry Verrines_macros_full recipe

Raspberry Verrines_macros_serves 4 Raspberry Verrines_macros_serves 6

Sugar Free Meringues

I have not included the breakdown for the mini meringues.  I made a batch of 56 mini meringues but the number you make will depend on what piping tip you use.  Simply use the full recipe divided by the number of meringues you make or by weight.

SF Meringues_macros_full recipe SF Meringues_macros_serves 8

 

 

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Macro Friendly Microwave Chocolate Bowl Cake http://chocolatechillimango.com/2015/10/11/macro-friendly-microwave-chocolate-bowl-cake/ Sun, 11 Oct 2015 08:49:09 +0000 http://chocolatechillimango.com/?p=8575 You will need a 375ml capacity bowl or mug for this cake. If you wish to scale up the recipe, make sure you have a bowl of sufficient size so it does not overflow while cooking.

You can scale up the recipe for the dry mix and make it ahead and then just measure out one serving and add the wet ingredients before cooking. How easy is that?!

Make sure you use a good quality cacao powder for this recipe as the chocolate flavour is the key.

You can use either a granulated sweetener or sugar for this recipe. If using sugar, I can highly recommend you use a good brown sugar for a lovely flavour and crumb.

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MF Chocolate Mug Cake_7525_wm_2x3

Necessity really is the mother of invention, isn’t it?  Often, it’s only when you lose something, that you start finding clever ways to do without it.  So it has been for the best part of this year with regard to my failing oven.  In among the whiff of charcoal on burnt pastry, and the heavy base of under cooked cakes, there have been tears.  Strong language.  Occasional displays of mild violence on my part.  Let’s just say I win the occasional battle with my oven, but the war was lost months ago.

There will be no new oven until next year at least, so hopefully I can fix some of the problems and get it going again, although I doubt there will be any lovely pastries or delicate sweets anytime soon.

MF Chocolate Mug Cake_7519_wm_2x3

I still have my microwave oven.  As microwave ovens go, it is a fine example.  However, I would never bake anything in it.  Microwaving is not baking any more than it is roasting.  It is microwaving.  A completely different method of cooking.  Perfectly good for some things.  Disastrous for others.  The texture is usually all wrong for baked goods.

One has to adapt recipes and ingredients so much that the results end up being a plate full of disappointment.

That is how I have always felt about microwave mug cakes.  I have tried so many recipes, some traditional, some supposedly high protein, or healthy.  All of them have been mega fails.  Sometimes the flavour is not en pointe, and sometimes the texture feels like a mouthful of dry sand.  If you hit the jackpot, you get both.  Add in a requirement for a macro friendly cakey dessert and you can end up with dry, tasteless rubber in a cup.

But sometimes, I really really just need some cake … or to hit my protein macros before bed 😀  So I have been in the CCM Lab experimenting with microwave mug cakes.   I have made so many mug cakes.  I have eaten so many mug cakes that were meh at best, and thrown some out because, frankly, I just could not face them.  There are lots of myths about microwave cakes on the interwebs.

  1. Never use eggs as it makes the mug cake too spongy and dry.  Not true, people!
  2. You have to add enough butter (or oil, nut butter, any fats of your choosing) to give a moist result.  Also, not true!

I just wanted a microwave cake that was basic, wonderfully chocolatey, supremely moist, decadent yet light, but that would be moderate in carbohydrates and low in fat.  If I could do that, it would be the microwave mug cake canvas upon which I could unleash my creativity with additions of chocolate chunks, nut butters, fruit, anything I wanted.

Drumroll, folks, because this is what I present to you now.  I could not believe it when I first got it right so I have made it six times since and varied the inclusions and toppings just to prove that I nailed it.

Behold, a microwave mug cake that you can top with whatever you like, is ready in just over a minute, will satisfy your chocolate and sweet tooth cravings and you can also include in your diet if you are prepping for a bodybuilding contest, right down to the wire :)

Top it with whatever you like or your macros allow.  It is wonderful with some chocolate chips or chunks, with a dollop of your favourite nut butter or my Better Than Nutella chocolate hazelnut spread.  It is lovely with berries and yoghurt, or a protein cream.  I like it best with gelato.  Cold gelato on a warm cake.  Best thing ever.

You are welcome.

MF Chocolate Mug Cake_7520_wm_2x3

The type of protein powder you use does matter for microwave cakes.  Whey and casein do not work as well as vegan powders.  By far the best results I obtained were with rice protein powder.  I suspect a good vegan blend powder will work well too.  Whey is not recommended at all for this to avoid a rubbery texture that is dry and heavy.

Macro Friendly Microwave Chocolate Bowl Cake

Makes: 1 serving

Serving Size: 1 x 375ml bowl or mug cake

Calories per serving: 172 kcals

Fat per serving: 3 g

Saturated fat per serving: 1 g

Carbs per serving: 16 g

Protein per serving: 21 g

Fiber per serving: 3 g

Sugar per serving: 2 g

Sodium per serving: 292 mg

Macro Friendly Microwave Chocolate Bowl Cake

You will need a 375ml capacity bowl or mug for this cake. If you wish to scale up the recipe, make sure you have a bowl of sufficient size so it does not overflow while cooking.

You can scale up the recipe for the dry mix and make it ahead and then just measure out one serving and add the wet ingredients before cooking. How easy is that?!

Make sure you use a good quality cacao powder for this recipe as the chocolate flavour is the key.

You can use either a granulated sweetener or sugar for this recipe. If using sugar, I can highly recommend you use a good brown sugar for a lovely flavour and crumb.

Ingredients

    Dry Ingredients
  • 15 grams (0.54 oz) unflavoured rice protein powder (or vanilla)
  • 15 grams (0.54 oz) whole oat flour
  • 25 grams (0.9 oz) granulated stevia blend sweetener (or brown sugar)
  • 5 grams (0.2 oz) cacao powder (I use Valrhona)
  • 1 gram (0.05 oz) vanilla bean powder (or 1 tsp vanilla extract)
  • 1.25 grams (1/4 tsp) baking powder
  • Wet Ingredients
  • 33 grams (1.2 oz) egg white
  • 30 grams (1 fl. oz) non-fat milk

Directions

Sift together the dry ingredients.

If you wish to make a large batch of the dry mix to grab and go, scale up the recipe, then weigh out a 37 gram (1.32 oz) portion when you wish to use it.

Add the dry ingredients to a 375 millilitre capacity bowl or mug.

Add the wet ingredients and whisk with a fork until smooth.

Zap in the microwave for 60 seconds. Do not over cook!

Remove from the microwave oven, top with whatever takes your fancy and serve immediately.

If making the dry mix ahead, store it in an airtight container in the pantry.

Notes

The following additions are amazing: - chocolate chunks or chips - a dollop of nut butter in the centre (or my Better than Nutella spread!) - berries or stone fruit placed on top - cinnamon, ginger, pumpkin pie spice, or lebkuchen spice - orange or other citrus zest (use a little juice as part of the milk amount) - mint, rosemary, or chopped nuts - whatever you like!

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Nutritional Panel

The macro nutrient breakdown provided here is for the base recipe, using sweetener instead of sugar.   Don’t forget to include macros for any additions or toppings you include.

MF Chocolate Mug Cake_macros

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Crazy about Nutella http://chocolatechillimango.com/2015/10/06/crazy-about-nutella/ Tue, 06 Oct 2015 11:07:08 +0000 http://chocolatechillimango.com/?p=8547 Whether you make the standard recipe or the lower carb and higher protein version, this tastes purely of chocolate and hazelnuts with a nice level of sweetness.
There is no milk in the standard version (it is dairy free) but the whey in the high protein version adds a little of the milky goodness one associates with Nutella.

For an extra lush version of the standard recipe, I occasionally make a dark caramel with the caster sugar before adding the hazelnuts. Simply turn the hazelnut caramel on to a baking sheet lined with silicone paper or a silpat mat. Leave to cool and harden before breaking into pieces and proceeding as per the recipe.

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Pro Nutella_7509_wm_2x3

You all know I love chocolate and hazelnuts.  It is by far my most favourite food combination ever.  In the universe.   Judging by the Nutella body of evidence, most of the world seems to concur.

If you have been around this blog long enough or, at least, have paid attention, you also know I have little regard for what passes for Nutella these days.  I sum up Nutella as “may contain traces of hazelnuts and cacao”.  Or maybe not.

Nestlé took all the good things out and put cheap, not so good things in, and now all we are left with is a jar of disappointment.   Not that you would guess this from the current Nutella craze.  Clever marketing, Nestlé.  Well played.

Nutella is everywhere again.  It’s like a Nutella tsunami.  Special Nutella shops are popping up, Nutella is routinely stuffed in ridiculous amounts into croissants, brioche, cruffins, doughnuts, French toast, cannoli, gelato, and just about everything else.  Nutella in coffee …

You can have it, people.  I will always have fond memories of eating Nutella, straight from the jar, with a spoon, or slathering it thickly on toast back in the Golden Age of Nutella, now long gone.

But these days I make my own.  It is so simple and so worthwhile.  Try it.  It definitely contains plenty of hazelnuts and cacao.  It’s Better Than Nutella.  So good to eat, straight from the jar, with a spoon or … :)

Pro Nutella_7512_wm_2x3

Sometimes I make a macro-friendly higher protein version so I have included that as part of the recipe.  If you like this one, you might also like the other high protein, macro-friendly chocolate nut spreads on the blog – the Rocher Spread and the Chocolate Nut Spread.

Vivi's Nutella (or Better Than Nutella)

Makes: Standard 440 grams / Protein Version 500 grams

Serving Size: 20 grams

Vivi's Nutella (or Better Than Nutella)

Whether you make the standard recipe or the lower carb and higher protein version, this tastes purely of chocolate and hazelnuts with a nice level of sweetness. There is no milk in the standard version (it is dairy free) but the whey in the high protein version adds a little of the milky goodness one associates with Nutella.

For an extra lush version of the standard recipe, I occasionally make a dark caramel with the caster sugar before adding the hazelnuts. Simply turn the hazelnut caramel on to a baking sheet lined with silicone paper or a silpat mat. Leave to cool and harden before breaking into pieces and proceeding as per the recipe.

Ingredients

    Vivi's Nutella
  • 310 grams hazelnuts, dry roasted and skin removed
  • 100 grams caster sugar
  • 30 grams unsweetened cacao (I use Valrhona)
  • Vivi's Protein Nutella
  • 310 grams hazelnuts, dry roasted and skin removed
  • 100 grams Natvia Icing Mix (or sugar, if preferred)
  • 30 grams unsweetened cacao (I use Valrhona)
  • 60 grams unflavoured whey protein isolate

Directions

Place all ingredients in the bowl of a food processor.

Start processing the mixture. It will process down to a powder mix.

Keep processing until the hazelnuts and sugar reduce the mix down to a paste.

You want the spread to be lovely and smooth.

It may take a while. If your processor is not up to the job, transfer the mix to a blender and blend until smooth.

Transfer the nutella to clean glass jars and seal.

Store in the pantry.

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Nutritional Profile

The following macronutrient profiles relate to each version of the recipe, as stated above.

For each version, the serving size is 20 grams.

Standard Version

Nutella_macros

Protein Enriched Version

Pro Nutella_macros

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Mixed Berry Protein Muffins http://chocolatechillimango.com/2015/08/16/mixed-berry-protein-muffins/ Sat, 15 Aug 2015 23:16:18 +0000 http://chocolatechillimango.com/?p=8472 I like to use more fruit in these muffins and I don't mind that the weight of extra fruit makes them sink a little on top. Use more or less fruit to your liking.
A mix of equal parts strawberries and blueberries is lovely. Dice the strawberries before adding so the fruit will distribute evenly in the batter.
I use non-fat milk because that is what we use most at home but whole milk or a dairy alternative work just as well. In fact, whole milk will only make these muffins better.
The same applies to the yoghurt. A full fat yoghurt will enhance these muffins but I always get non-fat yoghurt out of habit.
Just remember that any substitutions will affect the macro counts, if you are tracking macros.

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Making fruit muffins at home always leaves me conflicted.  You see, mum and I are both of the more is definitely better when it comes to adding fruit to muffin batter.  Because we love our fruit and more of it just makes muffins taste amazing.

But there is a price to pay and the baker in me gets a major case of the sads when those delicious muffins, laden with gorgeous fruit, invariably sink a little.  Because more fruit can tip the balance of the batter due to the weight of the fruit, making it hard for muffins to keep their lovely domed tops.

Life is all about priorities though.  As you can see, more fruit seems to be the going concern at Casa Chocolate Chilli Mango 😀

You decide on what matters most to you.  I have given two quantities for the amount of berries in these muffins.  I go for more fruit, but you might want less.

These muffins are a great snack idea you can make ahead as part of your meal prep each week.  Any mix of berries works well, but right now I am loving Queensland strawberries and blueberries.  I feel blessed to live in Australia where it is always strawberry season somewhere!

I hope you are having a great weekend and kick-start this week with a bang.  These muffins are not a bad way to help you do that, especially if you happen to be dieting at the moment, like my mum!

Enjoy ♡

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Mixed Berry Protein Muffins

Makes: 6 large muffins

Serving Size: 1 muffin

Calories per serving: 135 kcals

Fat per serving: 1 g

Saturated fat per serving: 1 g

Carbs per serving: 20 g

Protein per serving: 11 g

Fiber per serving: 1 g

Sugar per serving: 5 g

Sodium per serving: 316 mg

I like to use more fruit in these muffins and I don't mind that the weight of extra fruit makes them sink a little on top. Use more or less fruit to your liking. A mix of equal parts strawberries and blueberries is lovely. Dice the strawberries before adding so the fruit will distribute evenly in the batter. I use non-fat milk because that is what we use most at home but whole milk or a dairy alternative work just as well. In fact, whole milk will only make these muffins better. The same applies to the yoghurt. A full fat yoghurt will enhance these muffins but I always get non-fat yoghurt out of habit. Just remember that any substitutions will affect the macro counts, if you are tracking macros.

Ingredients

    Dry Ingredients
  • 100 grams plain flour (white or wholemeal)
  • 60 grams Natvia Baking (or sugar)
  • 45 grams unflavoured (or vanilla) casein powder
  • 7.5 grams (1.5 tsp) baking powder
  • 2.5 grams (0.5 tsp) bicarbonate of soda
  • 2 grams vanilla powder (or 1 tsp vanilla bean paste)
  • 150 - 200 grams mixed berries
  • Wet Ingredients
  • 58 grams whole egg
  • 90 grams non-fat milk (or whole milk)
  • 60 grams orange juice, freshly squeezed
  • 65 grams non-fat thick Greek yoghurt

Directions

Preheat oven to 190℃.

Line a 6 large cup muffin tray with muffin paper liners, and set aside.

In a medium bowl, mix together the dry ingredients well.

Toss the mixed berries in to coat well.

In a separate bowl, whisk together the wet ingredients.

Make a well in the centre of the dry ingredient mix and pour in the wet mixture.

Use a fork to mix the batter lightly. Do not overmix the muffin batter and a few lumps are okay.

Divide the mixture evenly between the muffin cups.

Bake for 20 to 30 minutes until the muffins are risen, golden and cooked through.

Remove from the oven and allow to cool before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to one week.

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Nutritional Profile

I have included the macros for the muffins with 200 grams of fruit (a mix of 100 grams each strawberries and blueberries).  I have also used non-fat milk in the recipe.

Mixed Berry Protein Muffins_macros

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Brûlée Tartes à l’Orange http://chocolatechillimango.com/2015/07/09/brulee-tartes-a-lorange/ Wed, 08 Jul 2015 22:35:48 +0000 http://chocolatechillimango.com/?p=8427 I made twelve individual tarts but the number of tarts you can make with this pastry will depend on the size of your tart tins (mine are 6.5 centimetres in diameter at the base). There is enough crème brûlée filling in the above recipe to fill more than the twelve small tarts, in case it is required. Of course, you can make one large tart, 23 - 24 centimetres in diameter, if you wish! To do that, double the recipe for the filling and use the pastry recipe as stated. Leftover brûlée filling can be placed into ramekins and baked at 125°C for 40 - 45 minutes or until set but still wobbly in the centre.

A good tip for making pâte sucrée is to have the ingredients chilled (yes, even the flour on a hot day!)

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Because it is Le Tour time again … three weeks of little or no sleep as I wish the time difference between the east coast of Australia and France were not so huge.   Our local coverage of Le Tour is a long-standing fabulous tradition and part of that is a segment called Taste Le Tour, presented by a Frenchman who has called Australia home for decades, Gabriel Gaté.  Gabriel explores the food and wine culture of the region surrounding the stage being raced that day.  That is what is so great about Le Tour.  You not only get to watch some amazing feats of sporting prowess and endurance, but the coverage shows you the countryside and some of the homegrown culture so it becomes a total viewing experience.  It really makes you wish you were there!

But because I am not there, it helps to feel a little closer to the action if I have something to eat that will transport me a little closer in spacetime to where the action is.  Of course, for me, that means patisserie of some kind.  Two years ago, I was chomping down on some beautiful madeleines.  This year, I need tarts.  I need brûlée tarts infused with the sweet oranges from my uncle’s orchard.

These little orange brûlée tarts are really easy to make and totally divine to eat.   I have used raw sugar in the pastry to give it a slightly more rustic flavour that complements the freshness of the orange in the filling.  Be generous in filling these tarts.

You can, of course, make the filling and bake it in the same way as for the Vanilla Choc Chai Crème Brûlée.  Alternatively, you can make one large tart.  For both of these options, make a double batch of the brûlée filling.

Now, let’s see what today’s stage will bring …  I will need these tarts.  You need these tarts.  We all need these tarts :)

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Brûlée Tartes à l’Orange

Makes: 12 x 6.5cm tarts

I made twelve individual tarts but the number of tarts you can make with this pastry will depend on the size of your tart tins (mine are 6.5 centimetres in diameter at the base). There is enough crème brûlée filling in the above recipe to fill more than the twelve small tarts, in case it is required. Of course, you can make one large tart, 23 - 24 centimetres in diameter, if you wish! To do that, double the recipe for the filling and use the pastry recipe as stated. Leftover brûlée filling can be placed into ramekins and baked at 125°C for 40 - 45 minutes or until set but still wobbly in the centre.

A good tip for making pâte sucrée is to have the ingredients chilled (yes, even the flour on a hot day!)

Ingredients

    Raw Sugar Pâte Sucrée
  • 185 grams plain flour
  • 50 grams raw sugar
  • 1/4 teaspoon sea salt
  • 125 grams unsalted butter, chilled and cubed
  • 17 grams egg yolk
  • Orange Crême Brûlée
  • 150 grams cream (35% fat)
  • 100 grams whole milk
  • 3 grams orange zest
  • 52 grams egg yolk
  • 30 grams caster sugar
  • 12 grams orange juice (freshly squeezed)
  • To Serve
  • caster sugar

Directions

Raw Sugar Pâte Sucrée

Heat the oven to 180°C.

Prepare twelve individual tart tins on a tray and set aside (you may need more or less, if your tart tins are smaller or larger than the ones used here).

Weigh and set out all your ingredients before you start.

Place the flour, salt, and raw sugar into the bowl of a food processor and pulse for a few seconds to aerate.

Add the chilled butter and process for a few seconds just until it resembles coarse breadcrumbs. Add the egg and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky.

Place the pastry onto a clean surface sprinkled lightly with flour. I tend to use two sheets of silicone paper and roll out the pastry between them, to prevent it sticking. This also allows me to use less flour, which in turns leads to a flakier pastry. Flatten the pastry slightly and roll it out to a thickness of about 3-4mm. If the pastry is very soft, refrigerate it for five minutes to make it easier to cut out discs to line the tins.

Cut the pastry into rounds slightly larger than the tins. I used a disc ten centimetres in diameter, which fit the tart tins perfectly. Re roll left over scraps again and cut out more rounds. Lift them gently using a pastry scraper or palette knife and line each tin.

You can use left over scraps to make frollini cookies in whatever shape you like. I hate throwing away this delicious pastry and the cookies are amazing :)

Cover and refrigerate the pastry for an hour or freeze for twenty to thirty minutes before baking. I tend to make the pastry the day before and freeze it until I am ready to bake it.

Prick the base of each tart with a fork and bake the tart shells for about 12-15 minutes until golden.

Remove from the oven and set on a wire rack while you make the filling.

Orange Crême Brûlée

Weigh and measure all your ingredients before you start.

Reduce the oven temperature to 135°C.

Place the cream, milk, and orange zest into a saucepan.

Place over a medium heat and bring to boiling point.

Switch off the heat and leave to infuse for 10 to 15 minutes.

Meanwhile, whisk together the egg yolks, caster sugar, and orange juice in a large bowl until well combined.

Strain the infused cream mixture over the egg mixture, whisking to combine.

Press down on the orange zest in the strainer to extract every last bit of flavour!

Whisk the egg and cream mixture until smooth.

Fill the tart shells with the brûlée filling.

Bake at 135°C for 18-20 minutes, only until the filling is set but still a little jiggly in the centre.

Remove from the oven and allow to cool completely on a wire rack.

To Serve

Carefully remove each tart from its tin.

Sprinkle a thin layer of caster sugar on each tart.

Use a kitchen blow torch to caramelise the top of each tart.

Serve immediately, at room temperature.

Extra tarts can be stored for up to 24 hours in an airtight container in the refrigerator.

Caramelise them just before serving.

If you caramelise the top and store them in the fridge, the toffee will soften and lose its trademark crack.

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A whey with mandarins http://chocolatechillimango.com/2015/07/03/a-whey-with-mandarins/ Fri, 03 Jul 2015 10:24:21 +0000 http://chocolatechillimango.com/?p=8408 These bars are so simple to make, it literally takes minutes.
I have made these with both almonds and hazelnuts and both are great. I use unflavoured whey but you can use vanilla.
If making the chocolate variation, you can use chocolate whey for a more intense flavour.
Store these in the fridge.
The nutrition information provided below relates to the recipe using hazelnuts and Natvia Icing Mix*.
This recipe can be scaled up.

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Well, that was some pretty awful punning in the title, wasn’t it?  Still, you don’t see too many protein bars that practically scream with the fresh citrusy goodness of mandarins.  Why not, I say?  Mandarin protein bars are the shizz.

I’m sorry I have been slack as with posting over the last month or two.  Lots of family stuff (some of it very difficult :( ) but also some good work and blog stuff under development in the background.  Did you see my new logo?  This is the culmination of a few years of planning and working out where I am heading with CCM, outside of the blogosphere.  Everything takes longer than I would like but I have learned to value patience this year and patience is rewarded.  I love the new logo and am excited to start using it for my little chocolate business very soon!

I have been doing some recipe testing and you will have seen a peek or two of this on both Instagram and Facebook so hopefully I will have some cool recipes to share more regularly.  I have boxes of mandarins, oranges, and lemons from my uncle’s orchard to play with so I’ll be playing with these in baking and desserts for a while.  What’s not to love about citrus?

For lovers of all things chocolate and hazelnut, you will find a fantastic and simple recipe for CCM Protein Nutella that is macro friendly, and contains no added oils or sugar.  It pays to keep an eye on what gets posted to Instagram and the Facebook page … lots of little recipes pop up out of nowhere :)

If you are an Australian CCM Subscriber and love your protein, check your email inbox as you’ll get a code to use when purchasing from Bulk Nutrients (with a discount deal).    For those of you outside Australia, I’m working on getting something special for you too so watch this space.

Now, let’s talk protein bars.

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Mandarin Protein Bars_7407_wm_2x3

These bars are soft and best eaten straight from the fridge.  Sure, you can dip them in dark chocolate, and that would be simply amazing.  But, they are also amazing with this simple glaze.  Why have I never glazed a protein bar before?  It’s so so good.  Of course, you could do both 😉

Mandarin Whey Bars

Makes: 4 small bars

Serving Size: 1

Calories per serving: 148

Fat per serving: 6 grams

Saturated fat per serving: 1 grams

Carbs per serving: 8 grams

Protein per serving: 16 grams

Fiber per serving: 4 grams

Sugar per serving: 2 grams

Sodium per serving: 28 grams

These bars are so simple to make, it literally takes minutes. I have made these with both almonds and hazelnuts and both are great. I use unflavoured whey but you can use vanilla. If making the chocolate variation, you can use chocolate whey for a more intense flavour. Store these in the fridge. The nutrition information provided below relates to the recipe using hazelnuts and Natvia Icing Mix*. This recipe can be scaled up.

Ingredients

    Mandarin Bars
  • 60 grams whey protein isolate
  • 30 grams coconut flour
  • 30 grams dry roasted hazelnuts (or almonds)
  • 20 grams Natvia Icing Mix* (or icing sugar)
  • 30 grams unsweetened hazelnut milk (or almond milk)
  • 20 grams mandarin juice, freshly squeezed
  • finely grated zest of mandarins
  • Mandarin Glaze
  • 10 grams mandarin juice, freshly squeezed
  • 25 grams Natvia Icing Mix* (or icing sugar)
  • 2 grams cacao nibs

Directions

Mandarin Whey Bars

Mix the dry ingredients for the bars together.

Add the hazelnut (or almond) milk, mandarin juice, and zest.

Mix well until it comes together as a homogeneous mass. Do not be tempted to add more liquid. Keep working the mixture.

Once all ingredients are fully incorporated, divide the mixture into 4 equal pieces and form into bars.

Refrigerate.

Mandarin Glaze

Place the mandarin juice in a small bowl. Gradually whisk in the Natvia Icing Mix (or icing sugar) until smooth.

Spread the glaze over each bar.

Decorate with some cacao nibs.

Let the glaze set and serve, or store airtight in the refrigerator.

Notes

*Natvia Icing Mix is a special icing sugar version of the Natvia granulated stevia blend sweetener. If you cannot find it and want to make these sugar free, you can use a coffee or nut grinder to pulverise your stevia blend sweetener until it resembles icing sugar.

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The Merits of the Mise en Place (and chocolate cake) http://chocolatechillimango.com/2015/06/08/the-merits-of-the-mise-en-place-and-chocolate-cake/ Mon, 08 Jun 2015 08:25:01 +0000 http://chocolatechillimango.com/?p=8357 This is yet another one of my oil based cakes but a much lighter and macro-friendly one. It is incredibly moist and based on a traditional cocoa powder cake.
I have used both olive oil and macadamia nut oil in this cake, both with wonderful results. This version is made with macadamia nut oil, giving the cake a lovely, slightly buttery flavour.
I have made this as a sugar free version this time and it is wonderful. But, traditionally, I would use sugar. Either way, it is the shizz :)
Sugar free, it becomes appropriate for anyone who is a diabetic, on low carbohydrate macros, or watching their overall sugar intake. It is also suitable for those on a low FODMAP diet.
Do not overbake this cake. Test it around the 45 minute mark. You want the cake to be cooked but still have sticky crumbs on a skewer when tested.

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Mandarin Chocolate Cake_7395_wm_2x3One of the best tips I could give to anyone who is new to baking (or even those who are more experienced) is to prepare their mise en place before mixing and baking.

My mise en what? I hear you ask.

Your mise en place … all your ingredients weighed and measured out before you start adding and mixing batter, dough, icing, whatever.  Everything ready before you go nuts with the appliances and utensils and engage full Swedish Chef Muppet mode :)

Why?

Because weighing and setting out all your ingredients on your workbench before you start adding ingredients and mixing will drastically reduce the chance of making a mistake.  Even if you’re an old hand at baking, it’s good practice.  Even if you’ve made a recipe a bazillion times, it’s still worth doing.  Because there is always that one time.  That one time when you’re going to get distracted because you are stressed, are busy thinking about the other trillion things you have on your mind, you have children calling you, the phone is ringing, or you’re constantly checking Facebook, Instagram, or whichever social media platform is your poison, when you should be paying attention to what you’re doing 😉

Make it a priority when baking.  I promise it will become a habit you will never want to break.

Oh, you noticed I said to weigh your ingredients.  Yes, I did, indeed.  I know some of you love to measure ingredients in cups (hello, North America!) but for baking, weighing your ingredients (in grams or ounces) will ensure you have a reproducible result every time.  One hundred grams of flour will always be one hundred grams of flour whereas one cup of flour will vary from time to time, sometimes significantly.  The same applies to anything you measure using cups.

Conversion from grams to ounces (or vice versa) is also super easy.  One ounce = twenty-eight grams.  Every time.  For every ingredient.  You never need special tables to look it up.  But to make life easier for you, I have a nifty conversion calculator on the right hand side column, usually next to the post and recipe.

Invest in a set of kitchen scales.  They are affordable, easy to use (most have a variety of units), and you will never look back.  I promise.

You’ll need something worth testing out these new tips and habits, of course.  So, here’s a lovely and healthy chocolate cake to tempt you!

It is very easy to throw together, super moist and both chocolate and citrusy.  For those of us experiencing the start of winter in the southern hemisphere, mandarins are a little burst of sunshine.  You can substitute tangelo or oranges for the mandarins but do use them if you can.

Use a good quality cacao powder for this recipe.  I used Valrhona cacao poudre for its silky rich flavour.

I’ve provided the macronutrient breakdown for the sugar-free version of the recipe for those of you, like me, who need to know 😉

I normally make this recipe with caster sugar but I love it with the Natvia!  It’s just as good, possibly better.

While it’s not a high protein cake, it is certainly macro friendly, without sacrificing any of its deliciousness.

If you’re a subscriber to the blog, check your inbox for some great cookbook deals from yours truly and from the awesome Michelle Koen at Healthy Helpings!

Enjoy!

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Flourless Chocolate Cake with Mandarin Glaze

Makes: 1 x 22cm cake / Serves 8

Serving Size: 1/8 cake

Calories per serving: 128 grams

Fat per serving: 10 grams

Saturated fat per serving: 2 grams

Carbs per serving: 4 grams

Protein per serving: 5 grams

Fiber per serving: 2 grams

Sugar per serving: 1 gram

Sodium per serving: 97 mg

Flourless Chocolate Cake with Mandarin Glaze

This is yet another one of my oil based cakes but a much lighter and macro-friendly one. It is incredibly moist and based on a traditional cocoa powder cake. I have used both olive oil and macadamia nut oil in this cake, both with wonderful results. This version is made with macadamia nut oil, giving the cake a lovely, slightly buttery flavour. I have made this as a sugar free version this time and it is wonderful. But, traditionally, I would use sugar. Either way, it is the shizz :) Sugar free, it becomes appropriate for anyone who is a diabetic, on low carbohydrate macros, or watching their overall sugar intake. It is also suitable for those on a low FODMAP diet. Do not overbake this cake. Test it around the 45 minute mark. You want the cake to be cooked but still have sticky crumbs on a skewer when tested.

Ingredients

    Mandarin Chocolate Cake
  • 50 grams unsweetened cacao powder
  • 85 grams boiling water
  • 50 grams mandarin juice, freshly squeezed
  • 38 grams olive oil (or macadamia nut oil)
  • 54 grams egg yolk*
  • 165 grams granulated stevia sweetener (I used Natvia Baking) OR sugar
  • 2 grams mandarin zest, finely grated
  • 150 grams almond meal (flour)
  • pinch of sea salt
  • 105 grams egg white*
  • Mandarin Glaze
  • 20 grams mandarin juice, freshly squeezed
  • 2 grams mandarin zest, finely grated
  • 50 grams stevia icing mix (I used Natvia Icing Mix) OR pure icing sugar

Directions

Mandarin Chocolate Cake

Preheat oven to 165℃.

Line the base and sides of a 22cm (9 inch) round springform tin with silicone baking paper, and set aside.

Weigh and measure out your ingredients.

Note that the egg yolk and white amounts are the equivalent of three large eggs (about 59 grams in the shell).

Place the cacao powder in a small bowl. Add the boiling water and mix until you have a thin paste.

Add the mandarin juice and oil and whisk to combine. Set aside to cool.

In a large bowl, beat together the egg yolks, sweetener (or sugar), and mandarin zest until thick and pale and increased in volume.

Gently fold in half the almond meal, alternating with the cacao paste, and ending with almond meal, until incorporated.

In a clean bowl, whisk the egg whites and sea salt until soft peak stage.

Gently fold the egg whites into the cake batter. Take care to not deflate the whites too much.

They provide the leavening for the cake.

Transfer the cake batter to the prepared tin.

Bake for 45 to 55 minutes, until the cake is cooked and a skewer comes out with moist, sticky crumbs still sticking to it.

Do not overbake this cake.

Let cool and remove from the tin.

Mandarin Glaze

Place the mandarin juice in a small bowl. Gradually whisk in the Icing Mix (or icing sugar). The glaze should be pourable.

Transfer the glaze to a small piping bag (or use a zip lock bag).

Snip off the end to allow for a small opening through which to pipe the glaze.

Pipe or drizzle the glaze over the cake as liberally as you like.

This cake keeps for several days, stored airtight at room temperature.

Notes

NB: The nutritional profile relates to the recipe made with Natvia stevia blend sweeteners and using macadamia nut oil. Dietary fibre is included in the total carbohydrate amount.

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Persimmon Pudding with Lemon Balm http://chocolatechillimango.com/2015/05/19/persimmon-pudding-with-lemon-balm/ Tue, 19 May 2015 05:10:23 +0000 http://chocolatechillimango.com/?p=8326 This pudding is soft and moist and lets the flavour of fresh, ripe persimmons (kaki) shine as the star.
You can make this pudding free of refined sugar by substituting a granulated stevia blend (I do this a lot now and it's brilliant). It can also be gluten-free if you substitute your favourite GF flour mix. It is a very forgiving pudding and easy to whip up.
It makes a wonderful dessert, served with cream, ice cream, or yoghurt. Feel free to infuse these with some extra lemon balm.
How much lemon balm you use depends on how much you want it to feature alongside the persimmon flavour. I like it to contrast and accent the flavour with a little freshness rather than dominate. About two grams of leaves is more than enough.

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Kaki Pudding_7381_wm_2x3Kaki Pudding_7384_wm_2x3I love Autumn foods.  Much more than I love the Autumn weather and certainty that Winter is coming.  But the produce!  Wow.  The second blush of raspberries is always the best for me, even though I know they will soon be gone for another year.  The new season’s pears and apples makes me want to bake, stat.  Chestnuts and figs make me giddy.  Yes, downright giddy with excitement.  Their season is short but oh so decadent.  The same is true for persimmons (kaki by another name, or cachi, as I called them growing up).

That sweet rich pulp is messy but one of the best flavours of the season.  I have a preference for the astringent varieties that must be fully ripe before eating, but all varieties are delicious.   I am lucky enough to have an aunt with a huge harvest from her tree and a big heart so I’m lucky to get a boxful (or two) every year.

They are so versatile, although undoubtedly best eaten with a spoon and a big smile.  I add the pulp to my oats, on top of pancakes, with gelato, swirled through my yoghurt, and pretty much in everything.  They make wonderful additions to tarts, cakes, muffins, ice creams, desserts, and even salads.  They also make delicious puddings.

Many recipes for persimmon based cakes and puddings call for the addition of spices (usually cinnamon and nutmeg), dried fruits such as raisins, sultanas, and currents, and even brandy.  These are delicious offerings and I have an example of my own yummy cupcakes here.  However, they fail to do justice to this gorgeous fruit.  The persimmon pulp in these recipes functions much like pumpkin does in many similar baked treats.  While it imparts some flavour, it is primarily a textural ingredient.  The spices, dried fruits, and other additions tend to overwhelm the delicate flavour of persimmon.  From a food-pairing perspective, these are not optimal matches for the delicate flavour of the persimmon.

To let the flavour of the fruit shine as the star ingredient, I prefer to match its lovely flavour with ingredients that will complement and contrast the fruit.  So here I have simply added a little fresh lemon balm from my garden.  It marries exceptionally well with persimmon, and does not overpower the fruit flavour.  I’ve also used extra virgin olive oil because it both complements the fruit well and makes for a softer, more delicate pudding, compared with butter.

You can make this both gluten-free and refined sugar-free (details in the recipe below).  I’ve done both and it is still just as beautiful and delicious.  This pudding is so good served as a light dessert with gelato, pouring cream, or yoghurt (especially if you infuse them with lemon balm beforehand).  It is amazing with some fresh banana, passionfruit, or a little more persimmon pulp added on top.

Perfect for the cooler Autumn evenings … or afternoons … or mornings!

I do hope you enjoy this one :)

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Persimmon Pudding with Lemon Balm

Makes: 1 x 22cm pudding / Serves 9

Persimmon Pudding with Lemon Balm

This pudding is soft and moist and lets the flavour of fresh, ripe persimmons (kaki) shine as the star. You can make this pudding free of refined sugar by substituting a granulated stevia blend (I do this a lot now and it's brilliant). It can also be gluten-free if you substitute your favourite GF flour mix. It is a very forgiving pudding and easy to whip up. It makes a wonderful dessert, served with cream, ice cream, or yoghurt. Feel free to infuse these with some extra lemon balm. How much lemon balm you use depends on how much you want it to feature alongside the persimmon flavour. I like it to contrast and accent the flavour with a little freshness rather than dominate. About two grams of leaves is more than enough.

Ingredients

  • 270 grams persimmon pulp (2-3 persimmons)
  • 150 grams sugar*
  • 158 grams egg (3 large)
  • 235 grams milk
  • 85 grams extra virgin olive oil
  • 140 grams unbleached plain flour
  • 5 grams baking powder
  • 2 bushy sprigs lemon balm, leaves only, chopped very finely
  • *For a refined sugar-free version, omit the sugar and substitute an equivalent amount of granulated stevia blend sweetener (e.g. Natvia)

Directions

Preheat the oven to 165C/325F.

Line the base and sides of a 22cm (9 inch) square or round cake tin or pie dish. Set aside.

Purée the persimmon pulp and place in a large mixing bowl.

Add the sugar and whisk or beat until light.

Whisk together the eggs, milk, and olive oil.

Add to the persimmon pulp and whisk to combine.

Sift together the flour and baking powder.

Add the flour, baking powder and finely chopped lemon balm leaves to the batter and beat until smooth.

Transfer to the prepared tin and bake for about 60 minutes or until golden and cooked through.

Remove from the oven and allow to cool, in the tin.

The pudding will rise and then fall again as it cools.

Remove from the tin and serve.

Leftovers will keep if stored airtight, at room temperature for a couple of days.

Alternatively, store airtight in the refrigerator.

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Apple Upside Down Cake http://chocolatechillimango.com/2015/05/09/apple-upside-down-cake/ Sat, 09 May 2015 04:37:35 +0000 http://chocolatechillimango.com/?p=8305 This cake is simple and an old family favourite of ours. I used to make it with butter originally, but adapted it to use macadamia or olive oil as this makes for a much more tender crumb and lighter cake.
How much apple you use on top depends on how thickly you slice your apple. I tend to err on the side of about a few millimetres of thickness on the outside as it is otherwise difficult to overlap the slices on the base.
Use your favourite apples but I do recommend golden delicious, both for its beautiful flavour and because it holds its shape so well when cooked.
It is a petite cake, perfect for afternoon tea.
I've included some variations in the notes below, based on what I occasionally do with it, just to mix it up.

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For me, every day is Mother’s Day.  I love my Mamma more than anyone or anything and I let her know it as often as I can.  I mean, the woman has been putting up with my cranky pants attitude since the day I was born.  That deserves some serious recognition, and a fair few apologies from me 😉

It’s been a long time since I’ve baked the cakes I used to bake years ago.  Lots of family favourites that have long since stopped appearing on our table.  This is the double-edged sword of baking such a wide variety of things.  As you continue to create, the time you spend on the recipes of the past tends to diminish.  But now and then, it’s good to do a swift turnaround and whip up something that is both comforting and loved.

My mother loves this old upside down apple cake.  We used to make it often years ago but somehow it became a casualty of my baking agenda and growing repertoire.  I asked her this week what she’d most like for me to attempt with my recalcitrant oven, in the event that I might actually be able to outsmart its wild temperature variations.  Apple Upside Down Cake was her request.

As you can see, I won this round with the oven, and I think I gained an advantage over it for the time being.  But best of all, my Mamma has been a happy camper these few days, with some real comfort food to put a smile on her face.  I also felt great doing some simple baking after a week or two of long days and nights spent making chocolates (check them out on Instagram!).

It’s a very simple cake, with a lovely tender crumb and a beautiful, fragrant topping of golden delicious apples all caramelised with raw sugar and cinnamon.  It is so good just as it is with a cup of tea or coffee.  Even better with a little whipped cream or vanilla ice cream on the side.

I’m still planning a little something with pears and passionfruit for Mother’s Day but haven’t quite decided what I will make!  It will be as much a surprise for me as for her, I imagine :)

Happy Mother’s Day to all the mammas out there.

Remember to show your mum how much you love her every day ♥

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Apple Upside Down Cake

15 minutes

50 minutes

Makes: 1 x 16cm cake / Serves 6-8

This cake is simple and an old family favourite of ours. I used to make it with butter originally, but adapted it to use macadamia or olive oil as this makes for a much more tender crumb and lighter cake. How much apple you use on top depends on how thickly you slice your apple. I tend to err on the side of about a few millimetres of thickness on the outside as it is otherwise difficult to overlap the slices on the base. Use your favourite apples but I do recommend golden delicious, both for its beautiful flavour and because it holds its shape so well when cooked. It is a petite cake, perfect for afternoon tea. I've included some variations in the notes below, based on what I occasionally do with it, just to mix it up.

Ingredients

  • 20 grams raw sugar (or brown sugar)
  • 2 grams ground cinnamon
  • 115 - 120 grams golden delicious apple, sliced
  • 175 grams unbleached plain flour
  • 10 grams baking powder
  • 2 grams whole vanilla bean powder (or seeds of 1 vanilla bean)
  • 104 grams egg
  • 100 grams sugar
  • 125 grams whole milk
  • 50 grams macadamia or olive oil

Directions

Preheat the oven to 180C/350F.

Line the base and sides of a 16cm cake tin with silicone baking paper.

Mix together the raw sugar and cinnamon and sprinkle evenly over the base of the cake tin.

Place the apple slices in the tin, fanning them around the outside, overlapping slightly.

Fill the centre with smaller pieces and any gaps with little off cuts. You want the whole base covered evenly. Set aside.

Sift together the flour, baking powder, and vanilla powder and set aside.

In a mixing bowl, whisk together the eggs and sugar until light.

Add half the flour mixture and beat until smooth.

Add the milk and oil and beat again.

Add the remaining flour mixture and beat until smooth.

Pour the batter over the apples in the tin and tap the tin on a bench lightly to make sure the batter is level.

Bake for about 50 minutes or until the cake is risen and golden.

It is cooked when a skewer inserted in the centre comes out clean with only a crumb or two attached.

Remove from the oven and allow to cool before carefully turning out on to a serving plate.

Take care in removing the baking paper from the top of the cake as you do not want to disturb the lovely caramelised sugar and apple.

Serve warm or at room temperature with whipped cream, ice cream, or on its own with a cup of tea or espresso.

Keeps for several days, stored in an airtight container at room temperature.

Notes

Some substitutions I've used that still allow this cake to be wonderful!

1. Substitute almond milk for the whole milk for a dairy free version. It's lovely.

2. Omit the vanilla and add the finely grated zest of a medium sized lemon.

3. Reduce the sugar by substituting Natvia or another granulated stevia blend for the sugar in the cake batter (but not for the topping).

4. Substitute 60 grams of whole oat flour for the equivalent amount of white wheat flour OR replace all the white flour with wholewheat flour for a slightly higher fibre version. It is also a little more rustic. A bit different but still delicious.

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