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text-indent: 30pt;">This type of dessert is my firm favourite when it comes to gatherings, especially the ones I attend and not host, as well as picnics. Incredibly easy to prepare, keeps well, and it can be served from the cake pan itself, which makes transport infinitely easier. </div> <div style="text-align: justify; text-indent: 30pt;">Cake bars were very popular when I was a child, and rightfully so, to be honest, and you can see many examples of my affection towards them on my blogs. You can think of them as frosted brownies, always topped with melted chocolate. Marvellous texture combination, with the fudge cake layer, gloriously creamy frosting, and the chocolate shell on top. </div> <div style="text-align: justify; text-indent: 30pt;">Using fresh coconut in fillings is something somewhat new to me, as I have used desiccated coconut for decades, mainly due to immediate availability, and it is quickly becoming a very beloved ingredient. The flavour is perhaps a touch milder than it would be with desiccated coconut, but the texture it gives is unmatched. </div> <div style="text-align: justify; text-indent: 30pt;">And finally, if you like your coconut desserts better with milk chocolate, so they resemble Bounty bars, you can use vegan milk chocolate and make the glaze sweeter that way. The same quantities and methods apply, of course. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Easy vegan chocolate cake bars with fresh coconut fudge frosting and a dark chocolate glaze. Food photography and recipe development by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxGU9OnoUFwuQvkNnlEK9xzdZ9Waze7V2QnHkoZ2kjS0TyKTLXm9jumZV5-IiUCF0rsKIoA8gV6E1e8P3Ybjwj12ct3-cSF9KeOBtgyC-xE82gOB7d6mn6b24IBYsOfnLgc2pliAj9fbamPYVio2QcqT0xtsQ7srjwBJJbGAn6S5ayVeuMHDXGVVCxJI/s1600/vegan%20chocolate%20bars%20with%20fresh%20coocnut%20fudge%20frosting%20recipe%20by%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the chocolate fudge cake</b> <br /> 100 grams plain flour <br /> 20 grams ground almonds <br /> 120 grams granulated sugar <br /> 20 grams unsweetened cocoa powder <br /> ¾ teaspoon baking soda <br /> 150 millilitres water <br /> 30 millilitres vegetable oil <br /> 2 teaspoons vanilla <br /> 1 ½ teaspoons vinegar <br /> <b>For the fresh coconut filling</b> <br /> 200 grams fresh coconut <br /> 250 millilitres coconut milk <br /> 50 grams cornflour <br /> 60 grams granulated sugar <br /> 2 teaspoons vanilla <br /> 150 grams vegan block butter, diced <br /> <b>For the chocolate topping</b> <br /> 100 grams dark chocolate (70%) <br /> 30 millilitres oil <br /> 40 grams flaked almonds, optional <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the chocolate fudge base. Line a small square baking pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C. </div> <div style="text-align: justify; text-indent: 30pt;">Sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and almonds, and mix very well. Make a well in the centre of the dry ingredients and add in the water, oil, vanilla, and the vinegar, and whisk until <u>just combined</u>. </div> <div style="text-align: justify; text-indent: 30pt;">Pour the batter into the prepared pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes, or until done. Check it with a toothpick, making sure it stays soft and fudgy. Let the cake cool in the pan completely. </div> <div style="text-align: justify; text-indent: 30pt;">For the coconut cream filling, add the fresh coconut, coconut milk, cornflour, vanilla, and sugar into a blender, and let it run until the batter becomes completely smooth. Add it to a heavy-bottomed pot, place the pot over medium-high heat, and let it slowly heat up. As soon as it starts to steam, start whisking. Let it come to a gentle boil and cook, stirring constantly, for about 3 minutes, until it thickens. </div> <div style="text-align: justify; text-indent: 30pt;">Remove from the heat and immediately add the diced vegan block butter. Whisk until melted and incorporated or emulsify using an immersion blender. Spread the filling over the cooled cake loosely cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">Once cool, proceed to make the glaze. Melt together the chocolate and the oil, and if desired, blend them further with an immersion blender. Add in the flaked almonds, if using, and wait for it to cool down and thicken up slightly. Glaze the top generously and place the pan into the refrigerator overnight. Serve with strong coffee. Yields 9 generous servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=6828299656985662183&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, January 03, 2025</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='1802299549468118713'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2025/01/vegan-chocolate-rum-cake.html'>VEGAN SWEET POTATO CHOCOLATE RUM CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">This little vegan chocolate cake is much more than just a dessert; it is utter indulgence on a plate, with an unexpected ingredient, the humble sweet potato. Combining the richness of dark chocolate with the subtle warmth of rum, the cake is sheer nostalgia, which honestly makes it perfect for cosy evenings and small gatherings. And if you love the flavour of rum in your cakes as much as I do, feel free to add a tiny splash to the cake itself, it will pair perfectly with the cinnamon and cocoa powder. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success.</b></div> <div style="text-align: justify; text-indent: 30pt;">Sweet potato can be baked, boiled and drained well, or even steamed - as long as it is mashed well and not watery, it will be perfect. Its natural sweetness pairs really well with the chocolate flavour, and the texture is simply perfectly fudgy. </div> <div style="text-align: justify; text-indent: 30pt;">If your filling seems a bit too soft, which can happen due to differences in vegan cream or how dry the sweet potatoes were, feel free to add a bit more of unsweetened cocoa powder or even two teaspoons of whipped cream stabiliser (modified starch, essentially). Both will work well. </div> <div style="text-align: justify; text-indent: 30pt;">The chocolate I used is the 75% one, as that is my absolute favourite, but feel free to use an even darker, more intense chocolate bar, if you prefer that. Because of the sugar content in the cake, it will be fine to go even up to 90% of cocoa solids for the frosting. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan sweet potato chocolate rum cake with a vegan milk chocolate frosting by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAN_fBsX8ks8EtzytnQzHOa4c0UizQcQrzO78vzxliJmhLbjijyYRwjh4cFbgSYAx970HiRYl-NEpuyLa8h08Fr4wQlexFR4U_zPcd5J4EKenjG0jz6-UBzOdvUhleIawm6QuMKcrY2OSW3JxSOBMdUKm5KPXNOFvVrZjMHzb0fyXNZjOmTq45auCXcU/s1600/vegan%20sweet%20potato%20chocolate%20rum%20cake%20recipe%20by%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the sweet potato chocolate cake</b><br /> 90 grams plain flour, sifted<br /> 1 ¼ teaspoons baking powder<br /> ½ teaspoon ground cinnamon<br /> ¼ teaspoon salt<br /> 120 grams sweet potato, cooked and mashed<br /> 130 grams light brown sugar<br /> 50 millilitres vegetable oil<br /> 1 heaping teaspoon vanilla bean paste<br /> 120 millilitres boiling water<br /> 20 grams unsweetened cocoa powder<br /> <b>For the sweet potato chocolate rum filling</b><br /> 80 grams sweet potato, cooked and mashed<br /> 80 grams dark chocolate (75%)<br /> 20 millilitres dark rum<br /> 20 grams icing sugar, sifted<br /> 20 grams unsweetened cocoa powder<br /> 120 millilitres vegan double cream<br /> ½ teaspoon vanilla bean paste<br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan sweet potato chocolate rum cake with a vegan milk chocolate frosting by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjU1bL6P8aCBogPbu7Z89HAtkyGppmfFeJDKhKjyLhXkwiVuokONa2_tTdqfduF2JzBpjiNkqPH6RyKQmclJpxO_A8KIW2GTAjysJgev47nAJ6invlX3eDUiyPExk-8itseSnt9ny1lQa4h122scGKfnfKm7Kz5uVOEx3wTROt6f4mvjL40GzWlqXOdw/s1600/vegan%20sweet%20potato%20chocolate%20rum%20cake%20recipe%20by%20pastry%20development%20chef%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the chocolate fudge cake. Let the oven preheat to 180°C and line a small (16 cm) round cake tin with baking parchment. Mix the cocoa powder and sugar with the boiling water and let it cool down slightly. In a separate bowl, whisk together the mashed sweet potatoes, oil, and vanilla until smooth. Add in the somewhat cooled bloomed cocoa powder and the sugar, and mix well. </div> <div style="text-align: justify; text-indent: 30pt;">Finally, sift in the dry ingredients and fold them through gently, making sure not to overmix the batter. Pour it into the prepared cake tin, level the top, and bake immediately, in a nicely preheated oven, at 180°C, for about 20-25 minutes. Just like any cake or brownies, check it with a toothpick to make sure it does not dry out. Take it out of the oven and let it cool down completely in the tin. </div> <div style="text-align: justify; text-indent: 30pt;">Once the cake is cool, proceed to make the filling. Melt the dark chocolate over low heat or in the microwave, and let it cool down. Place the mashed sweet potatoes in a medium bowl, add in the rum, icing sugar, and the cocoa powder, and mix well. Add in the cooled chocolate, and fold it through. Take a large bowl and whip the chilled vegan double cream and vanilla until soft peaks form. </div> <div style="text-align: justify; text-indent: 30pt;">Add in the chocolate batter and keep mixing on the medium setting until very stiff peaks form. Spread the frosting over the cooled cake, and place the whole tin in the refrigerator for at least 8 hours. Once ready to serve, remove from the cake tin, top with chocolate shavings or some unsweetened cocoa powder, and serve with freshly brewed coffee. Yields 6 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=1802299549468118713&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, August 30, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='5370905638082296360'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/08/vegan-chocolate-biscoff-cake.html'>VEGAN CHOCOLATE FUDGE BISCOFF LAYER CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">When it comes to foolproof desserts, nothing beats chocolate cake. It is universally loved and the texture can be fine-tuned to be fudgy or airy, or even brownie-like. And with that tiny bit of espresso added, it is a chocolate dream come true.</div> <div style="text-align: justify; text-indent: 30pt;">And Biscoff cookies, with their rich and deep caramel and cinnamon flavour, pair perfectly with both chocolate cake and apricot brandy. In general, apricots compliment caramel very nicely, and brighten up those deep, earthy cinnamon tones. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success. </b></div> <div style="text-align: justify; text-indent: 30pt;">Whenever you make this type of filling, it is always a good idea to add the ground biscuits gradually, stirring with a spatula or a wooden spoon, so the filling stays nice and soft, but workable. It is also good to have a few extra biscuits on the side, in case the filling is too soft. </div> <div style="text-align: justify; text-indent: 30pt;">The reason behind this is quite simple - some vegan soured cream alternatives have more liquid than others, and that affects the filling consistency greatly. Combined with the additional liquid from the apricot brandy, it is a great idea to have a bit more cookies on hand. </div> <div style="text-align: justify; text-indent: 30pt;">If you do not want to use the apricot brandy, do add a few drops of apricot extract, and adjust the amount of ground biscuits added to the filling. In general, these quantities cannot make the filling too crumbly, but if that does happen, add a tablespoon of plain yoghurt and stir it through, and it will be perfect. </div> <div style="text-align: justify; text-indent: 30pt;">However, if you wish to add more of the apricot brandy to this little cake, do not add it to the filling, because it will get way to soft to set, but instead sprinkle it on the cake layers. You can use it as it is, or mix it with a bit of simple syrup, to dilute it, I leave that to you.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan chocolate fudge biscoff layer cake recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4ryRUROn2WKje4BKxF1WxoHqkqy-H3POKfaRJn_G7PN6T5SBu6c8HvaXWKC4-UTeiHAOHImrHA15V8fBizQXKPCR18DialrHKraCzU_xcnhEJPJSm5eIc_4vs5YwYrBudo397FsWE-uqfJbxFkygll3L1D3nXa9ie9NRxiDr3EYMrUeLEvVWVehx/s1600/vegan%20chocolate%20fudge%20layer%20cake%20with%20biscoff%20cheesecake%20filling%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the chocolate fudge cake layers</b> <br /> 250 grams plain flour <br /> 40 grams unsweetened cocoa powder <br /> 300 grams icing sugar <br /> 10 grams baking powder <br /> 425 millilitres boiling water <br /> 1 ½ teaspoons instant espresso powder <br /> 100 grams applesauce <br /> 45 millilitres vegetable oil <br /> 2 teaspoons vanilla bean paste <br /> <b>For the Biscoff filling</b> <br /> 250 grams Biscoff cookies, finely ground <br /> 350 grams vegan soured cream alternative or thick vegan Skyr <br /> 150 grams icing sugar, sifted <br /> 30 millilitres apricot brandy<br /> 1/2 teaspoon vanilla bean paste <br /> <b>For serving</b> <br /> 100 grams dark chocolate (80%) <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> Start by making the chocolate cake layers. Preheat the oven to 180°C. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix it through. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside. </div> <div style="text-align: justify; text-indent: 30pt;"> Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, applesauce, and fresh lemon juice, and whisk until just combined. Pour the batter into the prepared pan and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Make sure the cake is soft and fudgy, and not dry. Let it cool in the pan completely. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the cake is cool to the touch, make the filling. Place the vegan soured cream alternative (or vegan Skyr) into a medium bowl, add in the apricot brandy, vanilla, and the icing sugar, and fold them together using a spatula. Add in the ground Biscoff cookies, and fold them through until combined. The filling will be soft, but manageable. If you feel it is too soft to work with, add a bit more of ground Biscoff cookies. </div> <div style="text-align: justify; text-indent: 30pt;"> As soon as everything is ready, proceed to assemble the cake. Level the cake, if necessary, and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Take a few big spoonfuls of the filling to use as frosting, and divide the rest into three equal parts. </div> <div style="text-align: justify; text-indent: 30pt;"> Place the first cake layer onto the serving platter, close a cake form around it, line it with a strip of acetate, and spread on a portion of the filling. Continue stacking until everything is used up, and spread the reserved filling on the very top of the cake. Place it into the refrigerator for at least 8 hours. When ready to serve, remove the cake from and the acetate strip, abundantly top with dark chocolate shavings and serve. Yields 9 rich servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=5370905638082296360&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, May 10, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='3205789490600383041'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/05/vegan-chocolate-orange-brownie-cake.html'>VEGAN CHOCOLATE ORANGE FUDGE BROWNIE TORTE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">As far as I am concerned, dark chocolate and orange are a truly timeless flavour combination when it comes to desserts. All vegan chocolate orange treats have that je ne sais quoi which makes them simply perfect, but cakes indeed hold a special place in my heart. </div> <div style="text-align: justify; text-indent: 30pt;">And even though it has a striking appearance, this little vegan fudge brownie torte is quite simple to make. Completely dairy-free and egg-free, it is velvety and smooth, with vibrant citrus notes coming through so brightly. </div> <div style="text-align: justify; text-indent: 30pt;">Due to it having a brownie base, I recommend letting it stand at room temperature for 10-15 minutes before serving, so it softens up slightly and completely melts on each bite. Do serve it with strong coffee, as it pairs oh-so-well with the chocolate and citrus notes. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80-mk7S1AhdRD4L7MlHC7T-prfpTdxwXmj2ntuYbzvWQWrWOXY2ebzxvZvOqKUZ5Usl7Z_DkFAwSfe0138NUwWTGFZCMeo6se5ezfhhV0JFtJDWQoPOzw9d8Tez1guzMj9RioSXOUTagj0Pv8xdtsIg9mW3dyK_hm5d3kwiyzBISlk_dqQ0mTCALgn_4/s1600/vegan%20chocolate%20orange%20fudge%20brownie%20torte%20recipe%20by%20food%20writer%20tina%20vesic.jpg"/></div><br /> <i>Ingredients</i> <br /> <b>For the fudge brownie base</b> <br /> 100 grams plain flour <br /> 25 grams unsweetened cocoa powder <br /> 1 teaspoon baking powder <br /> 70 grams vegan block butter <br /> 100 grams dark chocolate (75% cocoa solids) <br /> 100 grams granulated sugar <br /> 150 grams vegan vanilla yoghurt <br /> 1 teaspoon dark rum <br /> 60 millilitres aquafaba <br /> 1 heaping teaspoon vanilla bean paste <br /> <b>For the fresh orange filling</b> <br /> 150 grams fresh orange segments <br /> 150 grams granulated sugar <br /> 1 ½ teaspoons cornflour <br /> 30 millilitres cold water <br /> <b>For the vegan dark chocolate mousse</b> <br /> 200 millilitres plant-based double cream <br /> 100 grams dark chocolate (80-85% cocoa solids) <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08FdbXSHz1SFeZQt54rheCgpnsdHBxjGAr2zUlcfwKJ5LqbPOQpqs_-9Ebx0VyCY0ASHUvxRVmCTOAFZtpbcCim2DQYe4UepxbjVMEPGKP6OFcPyLabElsNiB-jpDFGmrIkY6TC__zW8UemhNABqw7i_U3Utoz0fO9BL6Wv-jVBmT8BXUGD6vHQGqjgE/s1600/vegan%20chocolate%20orange%20fudge%20brownie%20torte%20recipe%20by%20tina%20vesic%20food%20writer.jpg"/></div><br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the fresh orange filling. Segment two or three large oranges and place the fruit into a heavy bottomed saucepan, along with the sugar, and place it over medium heat. Let it come to a boil, and then cook for about 10 minutes, stirring quite often, until all the liquid evaporates. </div> <div style="text-align: justify; text-indent: 30pt;">Dissolve the cornflour in cold water and add it to the orange jam. Mix vigorously and cook for a minute or two, until thickened. Remove it from the heat, transfer it to a small bowl, and let it cool down completely. This can also be done the night before. </div> <div style="text-align: justify; text-indent: 30pt;">For the vegan dark chocolate mousse, chop up the chocolate finely, and place it into a heavy saucepan or a medium pot, along with the plant double cream. Place the saucepan over medium heat and let everything melt together slowly. Do not rush this process so the chocolate does not burn. </div> <div style="text-align: justify; text-indent: 30pt;">Once everything is melted and smooth, remove it from the heat, cover the top with a piece of cling film or baking parchment, let it cool down to room temperature, and then place it into the refrigerator for at least 4-6 hours, so it can whip up. </div> <div style="text-align: justify; text-indent: 30pt;">Once the fillings are cool, make the vegan fudge brownies. Turn on the oven to preheat to 180°C. Sift the flour with the cocoa powder and baking powder, and set it aside. Chop up the vegan dark chocolate finely, add it to a small saucepan, and add in the vegan butter and sugar. Melt it over low heat or in the microwave, and set it aside to cool down slightly. In a separate medium bowl, whisk together the vegan yoghurt, rum, aquafaba and vanilla. </div> <div style="text-align: justify; text-indent: 30pt;">As soon as the chocolate is ready, add the liquid ingredients to the dry, and whisk until only incorporated. Whisking any further can make the brownies tough later on. Line a small (15 cm) round cake pan with baking parchment, transfer the batter, and bake in a nicely preheated oven, at 180°C, for about 25-30 minutes. </div> <div style="text-align: justify; text-indent: 30pt;">Test it with a toothpick, and if there are only a few moist crumbs clinging to it, it is ready. Brownies are supposed to be like that. Remove them from the oven, and let them cool down in the pan, preferably to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">Once you are ready to assemble, take the vegan chocolate mousse out of the refrigerator, and whip it with an electric mixer on high until stiff peaks form. Stir around the cooked jam a bit, to loosen it up, as well. </div> <div style="text-align: justify; text-indent: 30pt;">Place the brownie layer on the serving platter, line it with a strip of acetate, and close a cake ring tightly around it. Add all of the orange jam and spread it nicely. Finally, add the vegan mousse, and if you want, make a decorative pattern on the top with a bit of the mousse, although that is completely optional. Place the torte in the refrigerator for at least 8 hours and serve well-chilled, preferably with strong coffee. Yields 12 generous servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=3205789490600383041&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, March 08, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='6593491256237598252'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/03/vegan-cherry-chocolate-almond-cake.html'>VEGAN CHERRY CHOCOLATE ALMOND CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> This cake is what I would call the perfect dessert. Brownie base, fantastically crunchy almond layer, gloriously tart cherry jelly, and a cloud of chocolate mousse on top. Simple perfection in every bite. </div> <div style="text-align: justify; text-indent: 30pt;"> It does have a slightly more involved preparation process than an average cake, but it rewards with each slice. The combination of textures and flavours is one of the best I have ever made, and if you love the blend of tart and sweet, you will definitely love this cake. </div> <div style="text-align: justify; text-indent: 30pt;"> It is best refrigerated until the very serving, so the mousse stays nice and firm, and I do not recommend placing it in the freezer, unlike many other of my cakes. This one is meant to be enjoyed nicely chilled, with a small cup of strong espresso, and some glac茅 cherries, or even homemade cherry syrup. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0FTYCi7cX7EDjGrrMbKqqYlJtuPtikxhAjb8BndpmN805VWaXjkBWdVuQnayX9gv7sxq9PmiMoaUlMmC89QxNdzmqZsiANczLW290b0dWtFvV_xoy662w4Clskzm7DTnqobRI2qjCJRSXNvd5QWYw1Hlz7gcjqDNfFFZguVCbIO3-X2zCzICtNAi3FM/s1600/vegan%20cherry%20chocolate%20almond%20entremets%20cake%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the brownie base</b> <br /> 60 grams plain flour <br /> 30 grams rye flour <br /> 90 grams granulated sugar <br /> 20 grams unsweetened cocoa powder <br /> ½ teaspoon baking soda <br /> ¾ teaspoon baking powder <br /> 120 millilitres tepid water <br /> 25 millilitres vegetable oil <br /> 2 teaspoons vanilla bean paste <br /> 1 teaspoon apple cider vinegar <br /> <b>For the pomegranate sour cherry jelly insert</b> <br /> 100 grams sour cherries, fresh or defrosted <br /> 50 grams pomegranate arils <br /> 50 millilitres cold water <br /> 40 grams cornflour <br /> 10 grams vegan block butter, cold <br /> <b>For the almond crunch</b> <br /> 100 grams dark chocolate (at least 75% cocoa solids) <br /> 30 millilitres plant-based double cream <br /> 30 grams flaked almonds <br /> <b>For the chocolate mousse</b> <br /> 100 grams dark chocolate (at least 75% cocoa solids) <br /> 200 millilitres plant-based double cream <br /> ½ teaspoon vanilla bean paste <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> Start by making the cherry and pomegranate jelly, as it needs to be frozen. Blend the sour cherries with the pomegranate arils, water, and sugar until pur茅ed to your liking, add in the cornflour, and blend once again. Pour the mix into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often with a rubber spatula. Once it starts to boil, cook until thickened, about a minute or two, stirring vigorously and constantly, because it will stick. </div> <div style="text-align: justify; text-indent: 30pt;"> As soon as it is done, remove it from the heat and add in the diced vegan block butter. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment, bottom and sides. Cover the top with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 4 hours, or until frozen solid. </div> <div style="text-align: justify; text-indent: 30pt;"> Next, make the dark chocolate mousse filling. Chop the chocolate finely and place it into a heavy-bottomed saucepan. Pour in the plant-based cream and the vanilla, and place the pan over medium heat. Heat it up slowly and evenly, gently stirring from time to time, until completely melted and blended. Remove it from the heat, let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours, or until very cold. </div> <div style="text-align: justify; text-indent: 30pt;"> To make the chocolate brownie base, let the oven preheat to 180°C and line a 15-cm cake pan with baking parchment. Next, sift both types of flour into a large bowl, add in the granulated sugar, cocoa powder, baking powder, and baking soda, and whisk very well. Pour in the hot water, oil, vanilla, and vinegar, and whisk until just combined. Transfer to the lined cake pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Watch it carefully so it does not overbake. Once done, remove it from the oven, and let it cool completely in the pan. </div> <div style="text-align: justify; text-indent: 30pt;"> To assemble, place the brownie base onto the serving platter, place a cake ring around it, line it with a strip of acetate, and close it in place. Melt together the dark chocolate and the plant cream, either over low heat or in the microwave, and immediately add in the flaked almonds. You can even crush them a bit additional with your hand. Mix well, pour over the base, level it nicely, and place it into the refrigerator until set. </div> <div style="text-align: justify; text-indent: 30pt;"> Take the chocolate mousse out of the refrigerator and whip it with an electric mixer on high until stiff peaks form, and it becomes creamy and lighter in colour. Remove the frozen jelly insert out of the freezer, remove it from the mould, and place it onto the chocolate almond crunch layer. Take out a few generous tablespoons of the mousse, to use as the decoration, and start adding the rest of it onto the cake by the spoonful, to make sure everything is evenly distributed, and there are no air pockets. Level the top, decorate with the reserved chocolate mousse, and place it into the refrigerator for at least 8 hours. Yields 16 servings. <span style="color: white;">© Tina Vesi膰 2024 </span></div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=6593491256237598252&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, January 19, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='7998166725832241483'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/01/vegan-biscoff-chocolate-cake.html'>VEGAN BISCOFF CHOCOLATE BROWNIE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> Ever since I first tried Biscoff, I fell in love. The crunch, the spice blend, the caramel undertones... Simply a gorgeous biscuit that is wonderful on its own, even better with a cup of coffee, and simply sublime combined with chocolate. </div> <div style="text-align: justify; text-indent: 30pt;"> I love this type of filling because it combines the tangy flavour and creaminess of cream cheese frosting, without adding all the icing sugar usually necessary to keep it firm to frost. It is lovely and light, and preserves that beautiful Biscoff flavour so well. </div> <div style="text-align: justify; text-indent: 30pt;"> The best way I found to make the filling is by hand, with a spatula or a wooden spoon. Some brands of vegan cream cheese and the soured cream alternative can start to weep after being blended with icing sugar using an electric mixer, even on the lowest setting, so my recommendation is to simply use a spatula and blend by folding. And, of course, it is always a good idea to have a few extra Biscoff biscuits on hand, in case the filling is too soft for your liking. </div> <div style="text-align: justify; text-indent: 30pt;"> I like serving this type of cake with strong coffee, to balance the richness, but it is also wonderful with a tall glass of cold milk of your choice. It is really best to serve it in thin slices, but if the slice in the photograph is still too much, feel free to divide it in half, and serve it that way. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALEkBqpzgPJom-5QtT1he9ELuKB-jLQnTRlvkZYOk7XgFkR2Xe30D-MvsqzAaImzbqivdwlZd5wA-YGOVR9KE0A-1s5s0iWqUl0wImRLIvqAT470LJ5_LtwDiNFv0KLsuLLoO2RY-9IJvy1IWJ-cn7uluo7NE_QQ-uQoM8nMVFIFMy6nn1jdP6Guy/s1600/vegan%20biscoff%20chocolate%20brownie%20layer%20cake%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the chocolate brownie cake layers</b> <br /> 250 grams plain flour <br /> 40 grams unsweetened cocoa powder <br /> 2 teaspoons baking powder <br /> ½ teaspoon baking soda <br /> 200 grams granulated sugar <br /> 100 grams light brown sugar <br /> 420 millilitres boiling hot water <br /> 80 millilitres vegetable oil <br /> 2 teaspoons vanilla bean paste <br /> 1 tablespoon apple cider vinegar <br /> <b>For the Biscoff filling</b> <br /> 200 grams vegan cream cheese <br /> 100 grams vegan soured cream alternative <br /> 250 grams Biscoff (Lotus) cookies, finely ground <br /> 75 grams icing sugar, sifted <br /> 100 grams extra dark chocolate (85% cocoa solids), roughly grated <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the chocolate brownie layers. Preheat the oven to 180°C. Sift the flour into a large bowl, then sift in the cocoa powder, baking soda, and salt. Mix briefly, and then add in the sugars and mix very well. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside. Make a well in the centre of the dry ingredients; pour in the water, oil, vanilla, and the vinegar, and whisk until just combined. </div> <div style="text-align: justify; text-indent: 30pt;">Pour the batter into the prepared pan and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until a toothpick inserted into the centre comes out clean. It is imperative not to overbake the cake, so it would be wise to check it early on. Let it cool in the pan completely. </div> <div style="text-align: justify; text-indent: 30pt;">To make the Biscoff filling, place the vegan cream cheese and vegan soured cream alternative into a large bowl, sift in the icing sugar, and blend them together with a wooden spoon or a spatula. Add in the ground or crushed Biscoff cookies and the grated chocolate, and fold it through until combined. The filling will be somewhat soft, but manageable. If you feel it is too soft to work with, add a bit more of ground Biscoff cookies. </div> <div style="text-align: justify; text-indent: 30pt;">Once everything is ready, proceed to assemble the cake. Level the cake, if necessary, and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Take a spoonful or two of the filling, to use as frosting, and divide the rest into three equal parts. </div> <div style="text-align: justify; text-indent: 30pt;">Place the first cake layer onto the serving platter, close a cake form around it, line it with a strip of acetate, and spread on a portion of the filling. Continue stacking until everything is used up, and spread the reserved filling on the very top of the cake. Place it into the refrigerator for at least 8 hours. </div> <div style="text-align: justify; text-indent: 30pt;">When ready to serve, remove the cake from and the acetate strip, decorate further if you like, and slice with a thin knife dipped in hot water and patted dry. Yields 9 rich servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=7998166725832241483&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, November 24, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='639801335879980855'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/11/vegan-mint-chocolate-brownies.html'>VEGAN MINT CHOCOLATE FUDGE BROWNIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Mint and chocolate are an absolute dessert classic, and even though they are a wonderful combination year-round, as the holidays approach, they are even more prominent in sweets and pastries. Combined with brownies, the epitome of comfort desserts, it is the pi猫ce de r茅sistance of any gathering. </div> <div style="text-align: justify; text-indent: 30pt;">Deeply chocolate brownie base, light and creamy mint frosting, and a gorgeously fudgy chocolate topping; a match made in dessert heaven. Adding just a tiny bit of lemon juice to the minty frosting simply elevates it and gives it that signature icy flavour, making it perfect with the chocolate. </div> <div style="text-align: justify; text-indent: 30pt;">This type of frosting is one of my favourites for all sorts of desserts, but I find it pairs most beautifully with fudge cakes and brownies. The contrast in textures is pure bliss. </div> <div style="text-align: justify; text-indent: 30pt;">And although I do serve it in very generous slices, it can easily be sliced into sixteen moderate pieces, and served that way. And if chilled very well, or even slightly frozen, it can be sliced into even smaller pieces, to serve a small gathering.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJddmPcl1jjISClhJv5TuQBH8olzcCDBxWiZvqqaxhtqPjr_fb4brmZ4Ia8xhRBA9aZUOcGGfU2rzQ2OE4H_K1yIBBDkY3RTzb0bG-914nk2PMWJK10fmi5VBdoVjDDsNibUnP-OroqM/s0/vegan+mint+chocolate+fudge+brownies+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the fudge brownies</b> <br /> 150 grams plain flour <br /> ¼ teaspoon baking soda <br /> 120 grams light brown sugar <br /> 35 grams unsweetened cocoa powder <br /> 90 grams vegan block butter <br /> 30 millilitres vegetable oil <br /> 80 millilitres water <br /> 1 teaspoon vanilla bean paste <br /> small pinch of salt <br /> <b>For the mint frosting</b> <br /> 400 millilitres soy milk <br /> 45 grams cornflour <br /> 120 grams granulated sugar <br /> 90 grams vegan block butter, cubed <br /> 1 teaspoon clear mint extract <br /> 1 teaspoon vanilla bean paste <br /> 2 teaspoons fresh lemon juice <br /> <b>For the chocolate topping</b> <br /> 100 grams dark chocolate (75% cocoa solids) <br /> 50 grams vegan block butter <br /> 50 millilitres soy milk <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> Start by making the mint filling, as it needs a bit of time to cool down. Take about 100 millilitres of the milk and whisk it with the cornflour, mint extract, and vanilla bean paste, and set it aside. Pour the rest of the milk into a heavy-bottomed saucepan, place it over medium heat, and let it come to a boil. </div> <div style="text-align: justify; text-indent: 30pt;"> As soon as it starts to boil, pour in the cornflour mixture, and start whisking. Let it cook for about 2 minutes, until it starts resembling a glossy pudding. Remove the saucepan from the heat and let it cool for a minute or two. Add in the vegan block butter, one piece at a time, whisking constantly, until incorporated. Cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;"> To make the brownies, take a small saucepan and add in the granulated sugar, cocoa powder, vegan butter, oil, water, vanilla, and salt, and place it over medium heat so everything melts together. Once everything is melted and hot, but not boiling, remove from the heat and sift in the flour and the baking soda. Mix only until everything is incorporated. </div> <div style="text-align: justify; text-indent: 30pt;"> Line the bottom and sides of a square baking pan (18x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 15 minutes. Depending on your oven, they may take a bit longer to bake through, so make sure to check them with a toothpick early on, so they stay fudgy, and not overbaked. Take them out of the oven, and let them cool in the pan. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the brownies are cool to the touch, and the custard is ready, proceed to assemble. </div> <div style="text-align: justify; text-indent: 30pt;"> Place the pudding into a large bowl, add in the fresh lemon juice, and whisk with an electric mixer on high until it becomes creamy, about a minute or two. Place the brownies gently onto the serving platter, close a cake form around them, and add all of the frosting on top. Level it nicely, and place it into the refrigerator for at least 2 hours. </div> <div style="text-align: justify; text-indent: 30pt;">To make the chocolate topping, chop up the chocolate finely and place it into a small saucepan. Pour in the soy milk and add in the vegan block butter. Melt everything over low heat, and let it cool down slightly. Take the frosted brownies out of the refrigerator, gently and evenly pour on the glaze, tap to level, and return to the refrigerator for at least 6 more hours. Serve with hot coffee, preferably after letting the brownies stand for about 15 minutes at room temperature. Yields 9 rich servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=639801335879980855&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, August 18, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='5094385289766847920'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/08/vegan-fudge-brownies.html'>VEGAN FUDGE RASPBERRY BROWNIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">The very first batch of brownies I ever made was not a success. Incredibly dry and crumbly, and somehow overly sweet, yet lacking flavour at the same time. </div> <div style="text-align: justify; text-indent: 30pt;">However, that batch taught me how to analyse a recipe, to see what could be improved, to see what I can do differently next time, and how to use a pan of brownies that did not turn out that well, and turn them into something I like. It is the mindset of curiosity that is one of the most important elements in cooking and baking. </div> <div style="text-align: justify; text-indent: 30pt;">Many years have passed since that batch of brownies, and I can proudly say I have a few recipes that I use over and over again, that produce a delightful dessert every single time, this recipe being one of them. I have used it as a fudgy cake base with a simple topping, as cake layers, and as a base for cake pops; it is amazingly versatile and forgiving. </div> <div style="text-align: justify; text-indent: 30pt;">Feel free to use either fresh or defrosted raspberries, just make sure that, if using frozen, they are strained well. Even if you wish to use raspberry jam, it will work just as well, which is one of the reasons I love this recipe so much. </div> <div style="text-align: justify; text-indent: 30pt;">If you like your brownies really fudgy, check them for doneness early, when they're just baked. On the other hand, if you prefer them with a cakey texture, let them bake for a few more minutes. I do love them fudgy, so I usually bake around 18 minutes, and consider them done as soon as a toothpick inserted in the centre comes out with a few moist crumbs. </div> <div style="text-align: justify; text-indent: 30pt;">I chose to frost them with a blend of melted cooking chocolate and smooth peanut butter, but the frosting is completely optional, of course. They are perfectly delicious on their own, as well as served with plenty of fresh fruit. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/a/AVvXsEjl2UMa9TuA2co_ZQk0NrQDwlXWwLBKqPFb0vsIscj3aGwZkuw9IdMQdy-cnbMCK9WegATeqRbMJ2Ve-7fyiWILbxXmukMUqGwOXgJ6LKG9fTRg8HJTpZgm1QQwsM_w8PHVk_feC55NAQOZANK63sAmhd6YeIix77JjWpVmsHEUbkE64hDGf9QpeJnN" /></div><br /> <i>Ingredients</i><br /> 120 grams plain flour<br /> 3/4 teaspoon baking soda<br /> 25 grams unsweetened cocoa powder<br /> small pinch of salt<br /> 150 grams light brown sugar<br /> 70 grams raspberries, fresh or defrosted<br /> 30 millilitres vegetable oil<br /> 150 millilitres warm water<br /> 2 teaspoons vanilla bean paste<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Take a large bowl, and sift in the flour, baking soda, and cocoa powder. Whisk well to combine, add in the salt and sugar, whisk well once again, and set it aside. Take a separate bowl, add in the raspberries, and mash them well with a fork or a whisk. Add in the vegetable oil, and blend them well together. Once blended, add in the water and the vanilla, and mix again. Pour the wet ingredients over the dry ingredients, and whisk until only combined. </div> <div style="text-align: justify; text-indent: 30pt;">Take a rectangular baking pan (20x30 cm), and line it with baking parchment, bottom and sides. Pour in the batter, level it nicely, and bake immediately in a preheated oven, at 200˚C, for about 18-20 minutes, or until a toothpick inserted into the very centre comes out mostly clean. Let the brownies cool in the pan to your liking, slice them up, and serve. Yields 12 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=5094385289766847920&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, July 28, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='8164906759990548109'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/07/vegan-chocolate-cookie-dough-brownies.html'>VEGAN CHOCOLATE COOKIE DOUGH BROWNIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">For years I've avoided raw cookie dough simply due to an aversion towards raw flour. It is definitely a personal preference, as I never taste raw batter at all when baking. And somehow, even heat-treated flour does not seem appealing to me to enjoy in those types of desserts. </div> <div style="text-align: justify; text-indent: 30pt;">However, cookie dough made with ground almonds is a completely different story. Delightfully nutty, toasted almonds give a whole new dimension and texture to the cookie dough, making it sublime for truffles, ice creams, and even frosting. It is most definitely not meant to be baked, only whipped up and enjoyed on its own, or as a part of a larger dessert, but it is delicious and adaptable, which is something I value greatly in recipes. </div> <div style="text-align: justify; text-indent: 30pt;">The texture is somewhere between whipped frosting and light chocolate mousse. Wonderfully smooth, with the tiniest crunch from the dark chocolate. Just perfect to serve with a freshly brewed cup of coffee. </div> <div style="text-align: justify; text-indent: 30pt;">I reserved a bit of the cookie dough frosting to make a fancier decoration on top, but that is purely optional. It will be equally beautiful just generously dusted with cocoa powder. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmK3I2sW77fpo36taXQhgsnCHCGm7Ic5R2H5BJ8-URcgvq1XqctW7u3IVFpcuDBPzwiMZ0I3lQrpwbGeXMekk61f7_zKvfSgnIjFbfrCkgGmboaOq5zE71cB-iOibGHuqITg37vqlJ0S549IBHpCYclvuWGWZR1pUZaOlceUCX9k7MmBS1Vqx17FQ/s1600/vegan%20chocolate%20cookie%20dough%20brownies%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the chocolate fudge brownie</b><br /> 100 grams plain flour<br /> 100 grams finely ground toasted almonds<br /> 200 grams granulated sugar<br /> 25 grams unsweetened cocoa powder<br /> 1 teaspoon baking soda<br /> small pinch of salt<br /> 240 millilitres warm water<br /> 50 millilitres sunflower oil<br /> 25 millilitres dark rum<br /> 15 millilitres apple cider vinegar<br /> 2 teaspoons vanilla bean paste<br /> <b>For the chocolate cookie dough</b><br /> 120 grams vegan block butter, softened to room temperature<br /> 100 grams icing sugar, sifted<br /> 100 grams finely ground toasted almonds<br /> 15 grams unsweetened cocoa powder<br /> 2 teaspoons vanilla bean paste<br /> 100 millilitres soy milk<br /> 100 grams dark chocolate (75%), finely chopped or coarsely grated <br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">To make the fudge brownie base, take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and the finely ground almonds, and mix very well. Line a medium (18x18 cm) square baking pan with baking parchment, bottom and sides, and set it aside. Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, rum, and vinegar, and whisk until just combined. Pour the batter into the prepared pan, and immediately bake in a preheated oven, at 180°C, for about 15-20 minutes, or until done. Check it with a toothpick, making sure it stays fudgy, and not dry. Let it cool in the pan completely. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7fknipGByXMIUGJSpCuMLzbOH5g2GHscEkLZAj3C3-j_YIWOn5A3O4VbE1iIUlKHoK43zbllWGSg1AfGYkIl2JbXT3yG6KVRm5fOXE_XGMTRxJNIu0UIxccpaPdH8YRyqRKU6uq9mwtY_M5YuG6oGpqSrpnWDJSR_3ahLICbfh9Pz2bTgJ6helY_/s1600/vegan%20chocolate%20cookie%20dough%20brownies%20recipe%20by%20tina%20vesic%20food%20writer.jpg" /></div><br /> <div style="text-align: justify; text-indent: 30pt;">To make the cookie dough frosting, place the softened vegan block butter into a large bowl, add in the vanilla, and whip with an electric mixer on high, for about 2-3 minutes, until lighter in colour and texture. Add in the sifted icing sugar, and whip on high for another 2-3 minutes, until smooth and almost resembling buttercream.</div> <div style="text-align: justify; text-indent: 30pt;">Add in the finely ground almonds, sifted cocoa powder, and the soy milk, and blend until smooth. Add in the finely chopped chocolate, and blend it through. Finally, add in the chocolate chips, and fold it through. Place the bowl into the refrigerator until the brownie base is ready. </div> <div style="text-align: justify; text-indent: 30pt;">Once ready, take the cooled brownie base out of the pan and onto the cake platter, and close a cake form around it. Spread the cookie dough frosting evenly on top, and place the cake into the refrigerator for at least 8 hours. Alternatively, frost the brownie base straight in the pan. Just before serving, dust the top of the dessert with some dark cocoa powder, and serve immediately. Yields 12 rich servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=8164906759990548109&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, May 19, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='6275224099061653002'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/05/vegan-peppermint-mocha-brownies.html'>VEGAN PEPPERMINT MOCHA BROWNIE TORTE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Custard fillings might actually be my favourite type for any cake. Regardless of the layers themselves, there is something so satisfying and comforting in a good custard filling. I have spent a long time trying to refine it, and I am glad I did; because it is its own class of comfort food to me, when it comes to desserts. </div> <div style="text-align: justify; text-indent: 30pt;">I love using brownies as a cake base, especially with denser custard fillings, because I feel those textures match wonderfully. And this is a gorgeous fudge chocolate espresso brownie base, topped with smooth peppermint vanilla filling, and a rich topping of dark chocolate ganache. Such a simple, yet utterly delicious everyday little cake. </div> <div style="text-align: justify; text-indent: 30pt;">I also love using fresh mint in my desserts, however, if you do not have fresh mint or you want even more of the flavour, feel free to use a drop of two of clear peppermint extract. Make sure you taste as you add the flavouring, just so it doesn’t overpower the filling. </div> <div style="text-align: justify; text-indent: 30pt;">Do make sure you take the torte out of the refrigerator for at least 15 minutes prior to serving, as it is best served that way. And as always, with strong coffee and in good company. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqVyVOKBvIHqQUPFsd_x4ltXbMYzhC-N2ryrDb4-mPPvSAQS9eVrjvxRGEJi7e8wXPbmKMU3TBL5tWB4yBs98M-dG1OCLOTVD7OSTOyJWT4i_K4Nyx3rsgC8_FN4h-Bo8NhY7IEposoBgiEuZR09vxPXk5obZBX3cbQ8FjBtBt86_AfMVzsHNcxf3/s1600/vegan%20peppermint%20mocha%20custard%20brownie%20torte%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the mocha brownie base</b> <br /> 100 grams plain flour <br /> 20 grams unsweetened cocoa powder <br /> ½ teaspoon baking soda <br /> ¼ teaspoon salt <br /> 100 grams dark chocolate (80%) <br /> 100 millilitres boiling water <br /> 2 teaspoons instant espresso powder <br /> 150 grams vegan vanilla yoghurt <br /> 100 grams dark brown sugar <br /> 40 millilitres vegetable oil <br /> 1 ½ teaspoons vanilla bean paste <br /> <b>For the peppermint custard filling</b> <br /> 450 millilitres soy milk <br /> 15-20 fresh mint leaves <br /> 80 grams cornflour <br /> 100 grams granulated sugar <br /> small pinch of turmeric <br /> ½ teaspoon vanilla bean paste <br /> 150 grams vegan block butter, diced <br /> <b>For the rich chocolate topping</b> <br /> 100 grams dark chocolate (75%) <br /> 75 millilitres plant-based double cream <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">To make the custard filling, pour the majority of the soy milk into a heavy-bottomed saucepan, add in the mint leaves, and let the milk come to a simmer. As soon as it starts to show wisps of steam, remove it from the heat, cover it well, and let it steep for at least 20 minutes, or until cool. </div> <div style="text-align: justify; text-indent: 30pt;">Once the milk has a wonderfully minty aroma, strain it, and return it to the stove, over medium heat. While waiting for the milk to come to a boil, whisk the reserved milk with the cornflour, sugar, turmeric, and vanilla; until blended and smooth. Once the milk comes to a boil, pour in the cornflour mixture, and cook, stirring constantly, until it thickens and resembles a custard, about 2 minutes.</div><div style="text-align: justify; text-indent: 30pt;">Remove it from the heat, transfer it to a large bowl, and add in the vegan butter, one piece at a time, whisking constantly. When the filling is nice and blended, cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEFvzuQn3mNRPGpNd6n2s_l64bHej95onyEsFZMsQdso_uyVEoqgyC9W1masYdewurp6ezjYvT0Bd8U8aGlVGK1vWadpmGd0Ru-T2i3y9Y_Of-_XZll2KReKBj_IEh_fsh2RfbQlA0MJxqwjrQDdHBEr74sOa4c6iv_qliEcv0qXZXN_n_Aw5_zye/s1600/vegan%20peppermint%20mocha%20custard%20brownie%20torte%20recipe%20by%20tina%20vesic%20food%20writer.jpg" /></div><br /> <div style="text-align: justify; text-indent: 30pt;">To make the coffee brownie base, melt the dark chocolate over low heat or in the microwave, and set it aside to cool slightly. Pour boiling water over the instant espresso granules, briefly stir, and let it cool down. Take a large bowl, add in the vegan yoghurt, oil, sugar, and the vanilla bean paste, and whisk very well. Add in the cooled coffee, as well as sifted flour, cocoa powder, baking soda, and salt, and once again, mix briefly. Finally, add in the melted and cooled chocolate, and stir until only combined. </div> <div style="text-align: justify; text-indent: 30pt;">Line the bottom and sides of a small round baking pan (15 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 20 minutes. Make sure you check the brownies with a toothpick early on, to make sure they are fudgy, and not overbaked. Take them out of the oven, and let them cool in the pan. </div> <div style="text-align: justify; text-indent: 30pt;">Once the brownies are cool to the touch, and the custard is ready, whisk the cooled custard with an electric mixer on high until it becomes creamy, about a minute or two, so it is easier to spread. Place the brownie base gently onto the serving platter, close a cake ring around it, and add all of the custard on top. Level it nicely, and place it into the refrigerator for at least 2 hours. </div> <div style="text-align: justify; text-indent: 30pt;">To make the chocolate topping, melt together the chopped chocolate and the double cream, either over low heat or in the microwave, and let it cool down for a few moments. Take the torte out of the refrigerator, glaze it quickly, tap the platter so it settles nicely, and return it to chill for at least 8 hours. Yields 12 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=6275224099061653002&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, April 14, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='8697769003970255156'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/04/vegan-brownie-cake.html'>VEGAN HAZELNUT COFFEE CHOCOLATE BROWNIE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">If I had to choose a favourite flavour pairing for desserts, coffee and chocolate would be among my top three choices. Chocolate is a classic, undoubtedly, and that small addition of coffee simply enhances the depth of flavour of the cake. More often than not, the added coffee does not stand out that intensely, but it simply adds another layer of flavour to the richness of chocolate. </div> <div style="text-align: justify; text-indent: 30pt;">Here, however, the coffee flavour is quite prominent. I love coffee and the combination of good espresso, dark chocolate, and toasted hazelnuts is a dream come true, really. Fudge brownie layers sandwiched together by luscious chocolate and hazelnut ganache. Such bliss in a small dessert form. </div> <div style="text-align: justify; text-indent: 30pt;">The layers do need a bit of attention, though, so they do not dry out, as brownies do tend to overbake easily. They need to be baked as a pan of brownies would, until a toothpick inserted in the very centre comes out with tiny brownie crumbs, but not entirely clean. That will ensure they stay soft and fudgy. </div> <div style="text-align: justify; text-indent: 30pt;">As it is a very rich cake, serve it in modest slices, and as always, with a cup of good, strong coffee. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90oQfg8e_O04EUn8ZHAekDb-52HokRaOsr_k4JhWAx7vOLNmhMa3xLwR9evyGpwhGZs-Hc9lCj2VIS4XnNypRLVMqzI4JDPvvs7Ki4RSNVAWd76qaEMqgyRW6P50pBoXzi5cdsxMuGneRX1oAwQ0mVOMY7-J8jSkp3lzpsCzvXFN7kP52qf0-lvp9/s1600/vegan%20hazelnut%20coffee%20chocolate%20brownie%20cake%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the brownie layers</b> <br /> 200 grams plain flour <br /> 35 grams unsweetened cocoa powder <br /> 3 teaspoons instant espresso powder <br /> big pinch of salt <br /> 150 grams vegan block butter <br /> 150 millilitres soy milk <br /> 200 grams dark chocolate (at least 75%) <br /> 240 grams brown sugar <br /> 2 teaspoons vanilla bean paste <br /> <b>For the hazelnut fudge filling</b> <br /> 300 grams vegan milk chocolate <br /> 200 millilitres plant double cream <br /> 100 grams hazelnuts, toasted and ground <br /> 1 teaspoon vanilla bean paste <br /> small pinch of salt <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the fudge filling, as it needs plenty of time to cool down. </div> <div style="text-align: justify; text-indent: 30pt;">Chop up the vegan milk chocolate and place it in a large bowl. Pour the plant double cream into a saucepan, and place it over medium-high heat. Let it come to a simmer, remove from heat, and pour it over the chocolate. Cover the bowl and let it stand for a minute or two, then mix with a spatula or a whisk until the chocolate melts completely. Add in the toasted ground hazelnuts, and mix very well. Cover the surface of the filling snugly with a piece of cling film or baking parchment, and let it cool down first to room temperature, and then in the refrigerator for at least 4 hours. </div> <div style="text-align: justify; text-indent: 30pt;">To make the brownie base, start by sifting together the plain flour, cocoa powder, instant espresso powder, and salt. Set it aside for the moment. Dice the butter into a large saucepan, add in the chopped up the dark chocolate, brown sugar, and the soy milk, and place it over medium heat. Depending on the temperature of your milk and butter, it may take a bit of time to melt together. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuuw3LMEiNw4-bp6NDEd1TmZuN7sjjxUC6SzC_Byy3jKQFDh49RFMjgnIS_5HfzspnSqrcrUDEAxK50ObU5c0gYpdX2gFjWklbBVANBG5jbsOEU0PHJ2lYROQ6nwuDSJYfLp94k8lsNdp2w4KesQTiIC0La9-dMDm4utDLwJWCC9xzw2f_HhNTIKk/s1600/vegan%20hazelnut%20coffee%20chocolate%20brownie%20cake%20recipe%20by%20tina%20vesic%20food%20writer.jpg" /></div><br /> <div style="text-align: justify; text-indent: 30pt;">Once everything is blended nicely, remove from the heat and stir in the vanilla. Add in the dry ingredients and gently stir until combined. Do not overmix the batter, as long as there are no large streaks of dry flour, it will be fine. </div> <div style="text-align: justify; text-indent: 30pt;">Line a rectangular pan (20x30 cm) with baking parchment, pour in the batter, and bake immediately in a preheated oven, at 180°C, for 12-15 minutes. Keep in mind that this is a brownie and a toothpick inserted in the centre should not come out completely clean, as that means it is overbaked. Once baked, remove from the oven, and let it cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">When the base is cool to the touch, proceed to assemble the cake. </div> <div style="text-align: justify; text-indent: 30pt;">Take the filling out of the refrigerator, let it sit for about 10 minutes at room temperature, and then whip it with an electric mixer on high, until very smooth and thick. Divide it into two parts. Slice the brownie base into two pieces widthways and place the first piece on a cake platter. Spread half of the filling onto it, and then top with the remaining piece of the brownie base. Spread the rest of the filling on top and the sides. </div> <div style="text-align: justify; text-indent: 30pt;">Place the cake into the refrigerator for at least 8 hours, so the flavours can meld together. When ready to serve, take the cake out of the refrigerator and leave it at room temperature for 15-20 minutes, so it is easier to slice and enjoy. Yields 10 rich servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=8697769003970255156&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, February 24, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='7072439073709091949'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/02/vegan-fudge-cake.html'>VEGAN CHOCOLATE RUM FUDGE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">When it comes to dessert classics, chocolate and rum always win. To be fair, it is a timeless combination, forever perfect with a cup of coffee. Especially if they are combined in a fudge cake. </div> <div style="text-align: justify; text-indent: 30pt;">Light and airy cakes are wonderful, of course, but my personal preference will always be a good, dense fudge cake. Preferably served with whipped cream, to balance the richness. </div> <div style="text-align: justify; text-indent: 30pt;">This is one of my personal favourites; rich, flavourful, full of dark chocolate, and baked as you would bake a pan of brownies, perhaps left a touch underbaked. A wonderful, effortless treat that rewards on every bite. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitaleFZUNcFP12NnPpy2qkt8Y6bD15SfYbYzG01uLid2CXNmC1UkpYmzBQVpZamkimMBYp0crr1wBdkUgg0jmDIcImR_sQCxfkO-j0eQdYUV5zNCjDnUYIVP1wcxu8B-VB7Xfkcx8t9Q/s0/vegan+chocolate+rum+fudge+cake+recipe+food+writer+tina+vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the fudge cake</b><br /> 180 grams plain flour<br /> 200 grams coconut sugar<br /> 30 grams unsweetened cocoa powder<br /> 1 teaspoon baking soda<br /> small pinch of salt<br /> 240 millilitres warm water<br /> 50 millilitres oil<br /> 2 teaspoons vanilla bean paste<br /> 25 millilitres dark rum<br /> 1 tablespoon apple cider vinegar<br /> <b>For serving</b><br /> 100 millilitres vegan double cream<br /> 2 tablespoons icing sugar, sifted<br /> frozen berries, optional, but very welcome<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Line a small (15 cm) round baking pan with baking parchment, and set it aside. Take a medium bowl, and add in the sugar, warm water, oil, vanilla, rum, and the vinegar, and whisk until the sugar dissolves. Make a well in the centre of the dry ingredients, and whisk until just combined. </div> <div style="text-align: justify; text-indent: 30pt;">Pour the batter into the prepared pan, and bake immediately in a preheated oven, at 180°C, for about 20 minutes, or until done. Check it with a toothpick, making sure it stays fudgy. Let it cool in the pan for a few minutes, and then turn it out onto a wire rack and let it cool to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">Once the cake is cool, whip the double cream with the icing sugar to taste, slice the cooled cake into individual servings, decorate with the cream, add some frozen berries, and serve immediately. Yields 12 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=7072439073709091949&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, February 10, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='1670229404684299491'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/02/vegan-brownie-pancakes.html'>VEGAN BROWNIE BATTER PANCAKES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">I have spoken before about my savoury breakfast preferences, however, brunch is something I enjoy on the sweet side. And my absolute favourites are pancakes, especially with assorted berries and dark chocolate sauce. With a cup of coffee, of course. </div> <div style="text-align: justify; text-indent: 30pt;">Pancakes have become my staple when it comes to not only brunches, but also sweet dinners, as well as just plain desserts, if I am being honest. Incredibly quick and simple to make, and divine enjoyed still warm. </div> <div style="text-align: justify; text-indent: 30pt;">Chocolate pancakes have a special place in my heart, as they were the first ones I ever tried making. They spread out way too much, of course, and resembled thick cr锚pes, but I loved them dearly. </div> <div style="text-align: justify; text-indent: 30pt;">They are truly best served piping hot off the pan, preferably with icy cold chocolate sauce, but you can serve them however you like, of course. I feel they would be lovely stacked with some peanut butter, as well as tangy berry jams. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLebrh_VfsiyIVJYpavHeA7Xri0ya7F3FdhtMHdgAMGdTdxKFjrjpieVB-ycsAykbwpV0Uw89zg4s2muWygunv4-Hoyc1Eett5DA7FiEXOrJswLXmIqYp0Ln3qA93XY6Xiec-SGlHDQ5Xm8O1-1NCw7HdzRgFQeOzAPylYwAAJ-yxuT7IzIXbtmGvD/s1600/vegan%20brownie%20batter%20pancakes%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> 100 grams plain flour <br /> 50 grams spelt flour <br /> 2 teaspoons baking powder <br /> small pinch of baking soda <br /> 50 grams light brown sugar <br /> 20 grams unsweetened cocoa powder <br /> 150 grams vegan vanilla yoghurt <br /> 70 grams lukewarm water <br /> 100 grams applesauce <br /> 1 teaspoon vanilla bean paste <br /> 1 teaspoon dark rum <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Take a large bowl, and sift in both types of flour, baking soda, and the baking powder. Whisk lightly, add in the sugar and the cocoa powder, and whisk again. </div> <div style="text-align: justify; text-indent: 30pt;">Make a well into the very centre of the dry ingredients and add in the vegan yoghurt, water, applesauce, vanilla, and rum. Mix gently until the ingredients are just blended. The batter should be thick, and it is fine if there are a few lumps, it does not have to be perfectly smooth. </div> <div style="text-align: justify; text-indent: 30pt;">Place a large, flat, non-stick pan or a pancake griddle over medium-high heat. Using a large ice cream scoop or a small ladle, add about 80 millilitres of batter to the pan, and let it naturally spread out. Cook the pancake about 1-2 minutes on one side, or until bubbles form on the surface. </div> <div style="text-align: justify; text-indent: 30pt;">Gently turn it over and cook for about another minute or so, until the other side is nicely cooked. Serve immediately, with natural nut butter, assorted berries, or even chocolate sauce. Yields 6 pancakes. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=1670229404684299491&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, January 20, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='6968393018741974824'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/01/vegan-caramel-rum-chocolate-cake.html'>VEGAN CARAMEL RUM CHOCOLATE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">When I was very young, we had a milk chocolate bar that was filled with rum fondant, and it still is, hands down, my favourite bar of chocolate. It has been discontinued since, sadly, but my love for the combination of rum and chocolate remains. </div> <div style="text-align: justify; text-indent: 30pt;">Caramel, I find, is one of the additions to chocolate cakes and chocolate in general, that pretty much everyone enjoys. The rich flavour of cooked sugar combined with the chewiness of the caramel itself is a true delight all on its own, but it can also give such a wonderful depth to any cake, especially a chocolate one. </div> <div style="text-align: justify; text-indent: 30pt;">Chocolate rum fudge cake, topped with homemade caramel sauce, a layer of dark chocolate ganache, and finally, a billowy cloud of whipped cream. Absolute indulgence on a plate. </div> <div style="text-align: justify; text-indent: 30pt;">It is best served with strong coffee, to balance the sweetness, but a small glass of rum will always be welcome, of course. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3bR-w3FYNNd6SmVdG_SdsHUmj1R-X12bE7XWWCM0003fszhdlTElvKy71cNp96LFhgH_p5KBbynBGzU3tKkSuLO4w3J5TS35K-z5lpAdvvOvVTtAHTy4f3eUGDfyUr4Z5qqItWlUWBY4GPgCwVoRgODjhVh4syKxnn2exNa9AnAWEFlsZZTujVuC/s1600/vegan%20caramel%20rum%20chocolate%20cake%20recipe%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the chocolate rum cake</b> <br /> 150 grams plain flour <br /> 50 grams unsweetened cocoa powder <br /> 1 teaspoon baking powder <br /> 1 teaspoon baking soda <br /> ½ teaspoon salt <br /> 80 grams granulated sugar <br /> 100 grams dark brown sugar <br /> 180 millilitres soy milk <br /> 40 grams vegan vanilla yoghurt <br /> 20 millilitres dark rum <br /> 1 teaspoons apple cider vinegar <br /> 80 millilitres vegetable oil <br /> 2 teaspoons vanilla bean paste <br /> <b>For the homemade caramel sauce</b> <br /> 150 grams granulated sugar <br /> 150 millilitres plant double cream <br /> 40 grams vegan block butter, diced <br /> ¼ teaspoon salt <br /> <b>For the dark chocolate ganache</b> <br /> 150 grams dark chocolate (75%) <br /> 200 millilitres plant double cream <br /> ½ teaspoon vanilla bean paste <br /> <b>For the decoration</b> <br /> 100 millilitres plant double cream <br /> 1 teaspoon vanilla bean paste <br /> chocolate shavings, optional <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">A few hours before making the cake, make the vegan caramel sauce. Pour the sugar into a heavy-bottomed saucepan, and place it over medium heat. Let the sugar heat up slowly, only gently swirling the pan, without any stirring. Let the sugar slowly melt and cook, but not burn. </div> <div style="text-align: justify; text-indent: 30pt;">Once the sugar becomes amber in colour, remove the pan from the heat and immediately add in the diced butter, being very careful, because it will bubble up. Stir vigorously until blended, and add in the cream and the salt. Whisk until everything is combined well, returning to the heat for a few moments, if necessary. Remove from the heat and transfer to a safe container so it can cool down completely. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYU_VmZa-IjP-d9y5zTGdn6OFQDshvSUgYbJ-4nDofE-8KtGCKt3NdXFQhPwBRvaPstYE0SitZaNCfObZk28rSbQpBV9Gel5o_1c5V-ViEz8PGT8nxMH-AH6XfRo3dD8Q5lKZHXRXUrdEPVE7rk8afdfUwBMRQXHnltBqJBqXY_m1fV4Hnxvi4AbB-/s1600/vegan%20caramel%20rum%20chocolate%20cake%20tina%20vesic%20food%20writer.jpg" /></div><br /> <div style="text-align: justify; text-indent: 30pt;">To make the chocolate rum cake, sift the flour into a large bowl, sift in the dark cocoa powder, and add in the baking powder, baking soda, and salt. Whisk briefly, add in the sugars, and whisk well to incorporate. Make a well in the centre, pour in all of the wet ingredients, and whisk until blended. Line a rectangular baking pan (20x20 cm) with baking parchment, and immediately bake, in an oven preheated to 180°C, for about 15-20 minutes. Check the cake even before the 15-minute mark, to make sure it does not overbake. Take it out of the oven, and let it cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">As the cake is cooling, make the chocolate ganache. Chop up the chocolate and bring the cream almost to a boil, then pour it over the chocolate and set it aside so it starts to melt. Mix the ganache vigorously with a spatula until everything is melted, then let it cool down to room temperature, so it is cool to the touch, but still pourable. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18hT1pPmuwYFSG0zNv8Qp-qUShm5BelEURKuOG0wijj3atRt8dljFc5vkkUYKU7ZoOdrOaqATHPa6-2pmPE5TKxbknX-1ddJpw6jwuTbs2PxofDi6N1c3PMtDF540tugYpP7Lfcpw5HH1e83kMHcZ0TWYnzgoIfV0rFwxhN6vinjKL6lCwmdVqZMc/s1600/vegan%20caramel%20rum%20chocolate%20cake%20recipe%20tina%20vesic%20food%20writer.jpg" /></div><br /> <div style="text-align: justify; text-indent: 30pt;">To assemble the cake, if you have taken it out of the baking pan, return it, or place the cake onto the serving platter, and close a cake frame around it, and pour the caramel sauce all over it. Tap the pan onto the counter a few times, to settle the caramel, and then pour the ganache over it. Place the cake into the refrigerator for at least 8 hours. Before serving, whip up the plant double cream, top each serving, and enjoy. Yields 9 rich servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=6968393018741974824&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, December 02, 2022</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='8650521368783996992'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2022/12/vegan-chocolate-hazelnut-fudge-cake.html'>VEGAN CHOCOLATE HAZELNUT FUDGE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">When it comes to everyday cakes, chocolate fudge cakes are the perfect choice. Usually done very quickly, they can be enjoyed warm, as you would a brownie, with a scoop of ice cream on top; or well chilled, with some plant double cream, and a few frozen berries. </div> <div style="text-align: justify; text-indent: 30pt;">This quick little weekday treat is just marvellous for the afternoon coffee or tea. With a texture between a mud cake and a brownie, and generous swirls of gianduja in every slice, it really leaves no room for wanting more. </div> <div style="text-align: justify; text-indent: 30pt;">Serve it with a cup of strong coffee, for a nice balance; or a glass of cold hazelnut milk, whatever your preference is. And if you want to know a secret, if you have any leftover cake, it can be sliced up and frozen, to resemble a wonderful ice cream cake bar. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkdFKBIOx-TCHYRYjo8ayp8y7MhBJfnGfTxlohhlxjK8OtQZM0S_wAS-Yc6zs5GrLOtKNX_qpdA5rQxcdtiBSQdl-3s8n7yyvgLBwo6h1nsFj-NkDlmSkHJ-owqITEFjbF6od2297aNYLmANkral-4JFbICmek7tUaj-fAM_gIl2ttKhHp2nLgYtPh" /></div><br /> <i>Ingredients</i> <br /> <b>For the chocolate fudge cake</b> <br /> 180 grams plain flour <br /> 150 grams dark brown sugar <br /> 25 grams unsweetened cocoa powder <br /> 1 teaspoon baking soda <br /> small pinch of salt <br /> 250 millilitres warm water <br /> 50 millilitres oil <br /> 2 teaspoons vanilla bean paste <br /> 1 tablespoon apple cider vinegar <br /> 50 grams gianduja spread, slightly warmed (any vegan chocolate and hazelnut spread) <br /> <b>For the glaze</b> <br /> 50 grams extra dark chocolate (95%) <br /> 50 grams vegan milk chocolate <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and whisk to blend well. Line a small round baking pan (15 cm) with baking parchment, and set it aside. Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, and the vinegar, and whisk until just combined. </div> <div style="text-align: justify; text-indent: 30pt;">Pour the batter into the prepared pan, add in teaspoons of gianduja, mix them through using a butter knife or a skewer, and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until done. Make sure you check it with a toothpick, so it stays fudgy, and not dry. Remove the cake from the oven, and set it aside. </div> <div style="text-align: justify; text-indent: 30pt;">To make the glaze, melt together both types of chocolate over a double boiler, or in the microwave, and pour it over the hot cake. Shake the pan carefully, because it may still be hot, and once the whole surface of the cake is glazed, leave it to set. Refrigerate for at least 4 hours. Yields 10 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=8650521368783996992&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, October 21, 2022</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='8538837149190580650'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2022/10/vegan-chocolate-praline-cake.html'>VEGAN CHOCOLATE MOUSSE PEANUT PRALINE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> I find so much delight in caramel. Both in making it and enjoying it. That signature chewy texture, combined with that unique deep and rich flavour; it truly is irreplaceable in desserts. </div> <div style="text-align: justify; text-indent: 30pt;"> I have written before how much I love praline in every form, and this cake is really just perfect to me; with its soft cake layers, dense peanut caramel, and creamy ganache. The symphony of flavour and texture in every slice. </div> <div style="text-align: justify; text-indent: 30pt;"> And what makes it even better for me is that the praline does not have to be completely smooth; I find it absolutely amazing when it is left slightly imperfectly blended, with bits of caramelised peanuts still left intact. </div> <div style="text-align: justify; text-indent: 30pt;"> Serve it well chilled, with a cup of good coffee, and enjoy. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvw3PV90mLFT4dnj_v913B6oz_6u4nhsaP9hDU_H6i02R0FNCI1ZWpfq4R2IzORLr_tRTLXpgZeqpvJP9XLFToOUNnxWScPq3Lx8g055WK7xXP0kjLUuZCLf8SNWg65WSzpi6gQL0szKs/s0/vegan+chocolate+mousse+peanut+praline+cake+recipe+food+writer+tina+vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the fudge cake layers</b> <br /> 90 grams plain flour <br /> 100 grams granulated sugar <br /> 15 grams unsweetened cocoa powder <br /> ½ teaspoon baking soda <br /> small pinch of salt <br /> 1 ½ teaspoons apple cider vinegar <br /> 1 teaspoon vanilla bean paste <br /> 30 millilitres vegetable oil <br /> 150 millilitres boiling water <br /> 1 teaspoon instant espresso powder <br /> <b>For the peanut praline</b> <br /> 150 grams peanuts; roasted, unsalted <br /> 150 grams granulated sugar <br /> 50 millilitres plant double cream <br /> 50 grams vegan block butter, unsalted <br /> small pinch of salt <br /> <b>For the chocolate ganache</b> <br /> 150 millilitres plant double cream <br /> 100 grams dark chocolate (70%) <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSO28N9DGtBLs578vuZwKsTOAdnTHUTrOIUwL2NBoKmxMz5Fr2BRAldhfNK4TVishmCSwd122PAq-S9HuKb-P7C_asp3VHY6kOka-LeEaaZo6nhM1nYspRx1lzRa_opLLdIVdWU-wNuQ/s0/vegan+chocolate+mousse+peanut+praline+cake+recipe_1+food+writer+tina+vesic.jpg" /></div><br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> Start by making the praline. Take a metal platter, line it with baking parchment, arrange the roasted peanuts in a single layer, and set it aside. Add the sugar to a heavy-bottomed saucepan and shake it lightly so the sugar sets in an even layer. Place it over medium heat and let the sugar melt slowly. You can gently shake the pan, but do not stir. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the sugar starts to brown around the edges, slowly move the melted parts towards the centre. Keep cooking until it starts to turn darker in colour and becomes very fragrant. As soon as it becomes a deep amber colour, remove it from the heat, pour it evenly over the prepared peanuts, and leave it to cool down completely. </div> <div style="text-align: justify; text-indent: 30pt;"> While the praline is cooling, make the chocolate cake. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Line a small (15 cm) round baking pan with baking parchment, bottom and sides, and set it aside. Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan, and immediately bake in a preheated oven, at 180°C, for about 10-15 minutes, or until done. Check it with a toothpick, making sure it stays fudgy, and not dry. Let it cool in the pan for a few minutes, and then turn it out onto a wire rack and let it cool to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the sugar has hardened completely, and is completely cool, break it up carefully, and blend it until a very coarse and thick paste forms. Add in the softened vegan butter, and blend again. Finally add in the plant double cream, and blend until the desired consistency is reached. I like it to have a bit of texture, but you can blend it until completely smooth. </div> <div style="text-align: justify; text-indent: 30pt;"> Level the cooled cake, if necessary, and slice it into two equal layers. Place the first one onto a serving platter, place a cake ring around it, and tighten it in place. Spread the peanut praline over the first cake layer, and add the second layer on top. Gently press to level it, and place the whole cake into the refrigerator for at least four hours. </div> <div style="text-align: justify; text-indent: 30pt;"> To make the ganache, chop the chocolate and bring the plant double cream almost to a boil, then pour it over the chocolate and set it aside so it starts to melt. Mix the ganache vigorously until everything is melted, and let it cool down to room temperature. Pour it over the cake, and tap the platter gently on the counter, just so it sets nicely, then place the cake back into the refrigerator for at least 4 hours. Serve in thin slices, with strong coffee. Yields 10 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=8538837149190580650&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, September 09, 2022</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='3019046781761244832'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2022/09/vegan-brownie-cookie-dough-torte.html'>VEGAN BROWNIE CHOCOLATE CHIP COOKIE DOUGH TORTE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">I have written before about my love for effortless desserts. Desserts that can be made while something else is cooking on the stove. Desserts that do not create additional pressure when making or serving them. </div> <div style="text-align: justify; text-indent: 30pt;">This is one of those treats, perfected to my liking. Fudgy brownie base, cookie dough frosting, and a drizzle of extra dark chocolate on top. Simply marvellous. </div> <div style="text-align: justify; text-indent: 30pt;">Now, I must point out that this cookie dough is, as all my cookie dough is, made with ground rolled oats. I do not like using raw flour in my desserts, and that extends even to the heat-treated flour, as the texture it gives to the frosting is pretty much the same, and not to my liking. </div> <div style="text-align: justify; text-indent: 30pt;">This way, rolled oats are finely ground, mixed with softened vegan butter and hazelnut milk, and give a wonderfully nutty flavour to the frosting. Just perfect with a glass of milk. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6-v7i-aEl--7xMczmRfns9nis6Ot2g9NnQB1S1VIHDVE4aKuT-KkO52mxvq-Qsxcd1xWPbSltZLR25vjpDfAglNaVgDlobvHKqYleaiUiSH3538fSrDnY6Ojl3gxRC2dSX_sqWq_VsKI_TdjAQaFjNkShR5zrMbsSQY3A20AL6_Fdz6aWicSWbIfY" /></div><br /> <i>Ingredients</i><br /> <b>For the chocolate brownie base</b><br /> 180 grams plain flour<br /> 200 grams granulated sugar<br /> 20 grams unsweetened cocoa powder<br /> 1 teaspoon baking soda<br /> small pinch of salt<br /> 150 millilitres water<br /> 100 grams applesauce<br /> 60 millilitres vegetable oil<br /> 1 tablespoon apple cider vinegar<br /> 2 teaspoons vanilla bean paste<br /> <b>For the cookie dough frosting</b><br /> 150 grams vegan block butter, softened<br /> 150 grams dark brown sugar<br /> 100 grams rolled oats, very finely ground<br /> 75 millilitres hazelnut milk<br /> 2 teaspoons vanilla bean paste<br /> 50 grams miniature chocolate chips<br /> <b>For the decoration</b><br /> 100 grams dark chocolate (75%)<br /> 2 tablespoons vegetable oil<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">To make the fudge chocolate brownie base, take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Line a small (15 cm) round baking pan with baking parchment, bottom and sides, and set it aside. Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, applesauce, and the vinegar, and whisk until just combined. </div> <div style="text-align: justify; text-indent: 30pt;">Pour the batter into the prepared pan, and immediately bake in a preheated oven, at 180°C, for about 25-30 minutes, or until done. Check it with a toothpick, making sure it stays fudgy, and not dry. Let it cool in the pan for a few minutes, and then turn it out onto a wire rack and let it cool to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">To make the cookie dough frosting, start by placing the dark brown sugar into a blender and letting it run until it resembles icing sugar. Alternatively, use dark brown icing sugar, if available. Place the softened vegan block butter into a large bowl, and whip with an electric mixer on high, for about 5 minutes, until lighter in colour and texture. </div> <div style="text-align: justify; text-indent: 30pt;">Add in the sugar, and whip on high for another 5 minutes, until blended, smooth, and almost resembling whipped cream. Add in the finely ground oats, hazelnut milk, and vanilla, and blend until smooth. Finally, add in the chocolate chips, and fold them through. </div> <div style="text-align: justify; text-indent: 30pt;">Place the cooled cake onto a serving platter, close a cake ring around it, if you are more comfortable working that way, and spread the cookie dough frosting evenly. Place the cake into the refrigerator for at least 8 hours. Just before serving, melt together the dark chocolate and the vegetable oil, over low heat or in the microwave, slice up the cake, glaze each piece, and serve. Yields 12 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=3019046781761244832&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, August 19, 2022</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='4914665754918529788'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2022/08/vegan-chocolate-espresso-brownies.html'>VEGAN DARK CHOCOLATE ESPRESSO BUCKWHEAT BROWNIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> Even though I often joke about not ever having leftover dessert, the truth is, sometimes the whole pan of brownies is a bit too much. And while I can always find a way to use up those leftovers, sometimes it’s easier to make a tiny batch, for a tiny dessert. </div> <div style="text-align: justify; text-indent: 30pt;"> These brownies are just that; two servings of gorgeous dark chocolate brownies, simply wonderful when served with vegan ice cream. And if you prefer warm brownies, they can be served in about 30 minutes or so. </div> <div style="text-align: justify; text-indent: 30pt;"> They are particularly handy for a quick, after-lunch dessert, or even a brunch treat, if you like your brunches sweet. And I do have to say, if they are sliced into tiny pieces, they are fantastic for individual trifles, especially with a tangy filling. </div> <div style="text-align: justify; text-indent: 30pt;"> Serve them with strong coffee, and enjoy. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlD27EmkXbnKIHtjU4DFU8A52furak5DgF_iBnFltE8lufuaZZxIYnEXyZExSnouGS9L7XzjqUR2_EtNkkghh_H47Xe13GBRKjb5t6IhbqHslJcMEsdxTdZbKu2QsykenIrUIXlOmPNdk/s0/dark+chocolate+espresso+buckwheat+brownies+recipe_1+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i> <br /> 75 grams dark chocolate (75%) <br /> 60 grams vegan block butter <br /> 100 grams turbinado sugar <br /> 2 teaspoons vanilla bean paste <br /> 10 grams unsweetened cocoa powder <br /> 100 grams vegan Greek yoghurt <br /> 50 grams buckwheat flour <br /> small pinch of salt <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQW3LQRuFX1Nv37ccw8Ai99MmkqW0GbxuYGvKOoH6x4PfmfT1-opixGzinbIEAh1-yRei3mTxNHIhTe1f3XwWKshMZuzRFooAZJHNOXnpAZUnfz3ENnC3ljD033TRvnuw_HZW34NY8HeI/s0/dark+chocolate+espresso+buckwheat+brownies+recipe_2+tina+vesic+food+writer.jpg" /></div><br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> Melt the dark chocolate and the vegan block butter over low heat or in the microwave, and set it aside to cool. Take a medium bowl, add in the vegan yoghurt and the vanilla bean paste, and whisk very well. Add in the sugar, and whisk again, so it starts to melt. Sift in the flour, cocoa powder, and salt, and briefly mix. Finally, pour in the melted chocolate, and stir until only combined. </div> <div style="text-align: justify; text-indent: 30pt;"> Line a small loaf baking pan (9x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 20-22 minutes. As every oven bakes slightly differently, make sure you check them with a toothpick early, to make sure they are not overbaked. Once done, take them out of the oven, let them cool down to your preference, and serve with vegan vanilla ice cream, and a cup of strong coffee. Yields 2 large servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=4914665754918529788&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, March 25, 2022</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='2702639198389006812'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2022/03/double-chocolate-brownie-cookies.html'>DOUBLE CHOCOLATE BROWNIE COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">As many know, my confectionary journey began with cookies. Although I have turned to other types of sweets, I still love making those little mounds of joy. </div> <div style="text-align: justify; text-indent: 30pt;">However, I must admit, in the beginning, I was not as confident when baking them. After a few batches that did not go as planned, I just convinced myself that it was down to my own lack of experience, and I quit for quite a bit of time. The road from the very first batch of cookies to the perfect, shiny, round cookie can be a straightforward one, but it does not have to be. </div> <div style="text-align: justify; text-indent: 30pt;">I believe in honesty, and I am grateful to those batches that did not bake through, that were burnt, batches that spread out excessively, and batches that melted and filled the whole tray. Even though I greatly dislike wasting food, that is a road many of us have to take, especially as self-taught bakers. </div> <div style="text-align: justify; text-indent: 30pt;">I have written before about this, and my seasoned advice would be to forgo perfectionism, and strive for progress, always. Strive for learning and improving, because there is no greater happiness than looking back and seeing how much you have learnt and grown, both in skill and in confidence. </div> <div style="text-align: justify; text-indent: 30pt;">As for these lovely, shiny brownie cookies, they are one of my favourites. Incredibly versatile, very simple to prepare, and loved dearly by so many. </div> <div style="text-align: justify; text-indent: 30pt;">They are fantastically fudgy and delicious served on their own, as sandwich cookies with a scoop of ice cream, or broken up and stirred into chocolate fudge ice cream. The possibilities are endless, bound only by your creativity. Serve them with hot, freshly brewed coffee, or a glass of milk, and enjoy. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvObOuwsaHe29l0exQkiWYheQ7H0UXo2TWhVtMEoMdzw-KWfE9kgMvWMqekLZwGb_I1zfmkpneugRb1QKDVmSzE_AmrNXClJVLIOto3ysqj3ToWUHgpjOVC1_jOjVdfU0hDBqPc44qvNk/s0/double+chocolate+brownie+cookies+recipe_1+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i> <br /> 60 grams extra dark chocolate (90%) <br /> 60 grams dark chocolate (75%) <br /> 40 grams butter <br /> 1 large egg (55 grams) <br /> 60 grams brown sugar <br /> 1 teaspoon vanilla bean paste <br /> 20 grams plain flour <br /> 10 grams cornflour <br /> 10 grams unsweetened cocoa powder <br /> pinch of baking soda <br /> pinch of salt <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlomjKL4XaM1xlb_jcUOqBBmslVQ8s3M7GNgGA9PnYzfpc5qcyE4kJrnNTWJPMC5m9mQIP1Cft0R33uCfbGZZ-3_6oKOtlxI1Ovsdo7s9wEI41rAoa5G4Nj7nizHtVtaTHK7YW1Kn197g/s0/double+chocolate+brownie+cookies+recipe_2+tina+vesic+food+writer.jpg" /></div><br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Chop up both types of chocolate finely, add them to a bowl or a pan, add in the butter, and melt them together, either in a microwave or over very low heat. Set it aside to cool down slightly. Take a medium bowl, and sift in the flour, cornflour, cocoa powder, baking soda, and salt. Once sifted, whisk them together, to help them blend nicely. </div> <div style="text-align: justify; text-indent: 30pt;">Add the room temperature egg to a large bowl, sprinkle in the sugar, and whisk with an electric mixer on the highest speed, for about 4-5 minutes, until the batter thickens and becomes pale in colour. </div> <div style="text-align: justify; text-indent: 30pt;">Switch to a wire whisk, pour in the melted chocolate, and blend it in very briefly. Sift in the dry ingredients and whisk until incorporated. If needed, scrape the sides of the bowl, and whisk lightly. </div> <div style="text-align: justify; text-indent: 30pt;">At this point, the batter will be too soft to work with, so place the bowl in the refrigerator for about 20-25 minutes. This will allow you to scoop the batter into cookies. </div> <div style="text-align: justify; text-indent: 30pt;">Take a very large cookie sheet, or two smaller baking sheets, and line with baking parchment. Using a cookie or an ice cream scoop, scoop 8 mounds of batter, and place them on the lined baking sheet, making sure you leave plenty of room for the cookies to spread. </div> <div style="text-align: justify; text-indent: 30pt;">Bake them immediately, in a well-preheated oven, at 180C, for about 6-8 minutes, or until the surface is crackly and they are baked through, but still soft. Let them cool down on the baking sheet for at least 10 minutes, or even longer, if needed, so they firm up. Once ready, move them to a wire rack to cool completely, or serve them warm, depending on your preference. Yields 8 large brownie cookies. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=2702639198389006812&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, February 18, 2022</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='488868348376680737'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2022/02/vegan-brownies-biscoff-cheesecake-frosting.html'>VEGAN FUDGE BROWNIES WITH BISCOFF CHEESECAKE FROSTING</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> From those <a href="https://www.tinavesic.com/2010/03/cherry-brownies.html">very first brownies</a> until this very day, if there is a treat I need to prepare quickly or a good, trusty cake base I need, brownies are my absolutely go-to choice. </div> <div style="text-align: justify; text-indent: 30pt;"> I like them fudgy, and that is how I always make them; with as few as possible ingredients that are hard to obtain, and with a recipe that is as quick to make. </div> <div style="text-align: justify; text-indent: 30pt;"> There is great beauty in a dessert that is so delightfully soft and smooth, and this recipe combines my two favourites; brownies and cheesecake. The frosting is actually a wonderful cookie crumb cheesecake, which I adore. </div> <div style="text-align: justify; text-indent: 30pt;"> I like to make the crumbs fine, sometimes blending the cookies two of three times, and that allows them to completely melt into the frosting, giving it an absolutely brilliant texture. </div> <div style="text-align: justify; text-indent: 30pt;"> However, as I love creating my recipes to be helpful to everyone, I have to say that some cookie crumbs can be left slightly larger. That way, they will not fully meld with the vegan cream cheese, but will instead have a tiny crunch surprise. </div> <div style="text-align: justify; text-indent: 30pt;">Even through I serve many desserts with espresso, as it is my favourite, I have to say that a hazelnut cinnamon latte pairs perfectly with these little beauties. Serve them well chilled and enjoy.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpSg_b7yNm8xz-LLFeQUx2LfIASIwG3DlAbkCW_zOlJsYaqyEV5LYVq4lMPZUvjcPQGMcJCk7bmTVQv9cs_Jc_vsXpkKhdI1xs1p2uqOY9YDi_pm-ig0Wfi7wp0QX-OBcjO2N4freuGw/s0/vegan+chocolate+fudge+brownies+with+cookie+cheesecake+frosting+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the fudge vegan brownies</b> <br /> 100 grams plain flour <br /> 20 grams unsweetened cocoa powder <br /> ½ teaspoon baking soda <br /> small pinch of salt <br /> 100 grams light brown sugar <br /> 100 grams dark chocolate (70%) <br /> 150 grams vegan vanilla yoghurt <br /> 100 millilitres cold water <br /> 40 millilitres vegetable oil <br /> 1 teaspoon vanilla bean paste <br /> 100 grams dark chocolate chips <br /> <b>For the Biscoff cheesecake frosting</b> <br /> 150 grams vegan cream cheese, slightly softened <br /> 50 grams icing sugar <br /> ½ teaspoon vanilla bean paste <br /> 75 grams ground Lotus Biscoff biscuits <br /> <b>For the decoration</b> <br /> 100 grams dark chocolate (70%) <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> For the brownie base, melt the dark chocolate over a very low hear or in the microwave, and set it aside to cool. Take a large bowl, add in the vegan yoghurt, water, oil, sugar, and the vanilla bean paste, and whisk very well. Sift in the flour, cocoa powder, baking soda, and salt, and briefly mix. Finally, add in the melted and cooled chocolate and the chocolate chips, and stir until only combined.</div> <div style="text-align: justify; text-indent: 30pt;"> Line the bottom and the sides of a small rectangular baking pan (18x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 10-12 minutes. Make sure you check them with a toothpick to make sure they are not overbaked. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the brownies are cool to the touch, make the cheesecake frosting. Place the softened vegan cream cheese into a medium bowl, add in the icing sugar and the vanilla, and blend gently. Add in the ground biscuits, and fold them through. If you think the frosting is a bit too soft, which will depend on the brand of the cream cheese you use, add a bit more of the biscuit crumbs and fold through. Spread the cheesecake frosting over the brownies and place the pan in the refrigerator for at least two hours, preferably four. </div> <div style="text-align: justify; text-indent: 30pt;"> Melt the dark chocolate either over low heat or in the microwave, and set it aside to cool down slightly. Once ready, remove the brownies from the refrigerator, slice into servings, and top each one with a drizzle of melted chocolate. Serve immediately. Yields 9 rich servings. <span style="color: white;">© TINA VESI膯 2022</span></div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, 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