CELEBRATING 100 !!!!!

I have hit the 100 post mark, and I want to take this opportunity to say "Thank You, Thank You, Thank You" for reading (and commenting on) all my efforts (bad and good!!) - I really appreciate your time and positivity.

For this momentous (!) occasion I have baked (well decided to blog about) two chocolate cakes.  The one above is from (no prizes for guessing) Red Velvet and Chocolate Heartache:  Pistachio Hazelnut Chocolate Cake - I made this cake to bring to Son #2 at Irish College - but they weren't allowed food in the rooms, so it double jobbed as Mr BVG's birthday cake (waste not want not!!!!!!)  I changed quite a bit with the method on this cake and it came out very well despite my messing!  Moist with an almost Nutella-ish hit - this was an excellent cake and the icing was worth breaking the rules for, a really luxurious chocolate hit.

Hazelnut Chocolate Cake

100g         Hazelnuts - finely ground in food processor.
3               medium eggs
180g         light Muscovado sugar
300g         very finely grated courgette
120g         rice flour
60g           cocoa powder
2 tsp         baking powder
1/4 tsp      salt

Preheat oven to 180 C
Prepare brownie tin (20x20cm) with baking paper*

Whisk the eggs and sugar for 5 minutes, until light and fluffy.
Grate the courgette and blitz the hazelnuts (you can add 1 tbsp of the rice flour if they clump)
Add the courgettes to the egg mixture, combine well.
Now add the ground hazelnuts, flour, cocoa, baking powder and salt and combine carefully and thoroughly.
Pour into the prepared tin.
Bake for approx. 45 minutes, until a skewer comes out clean.
Allow to cool on a wire rack.

Chocolate Icing

50g        butter, cubed and cold
50g        icing sugar, sieved
1 tbsp    boiling water
25g       cocoa powder

Whisk the butter until pale and softened.
Add the icing sugar and water - whisk until it becomes a paste.
Whisk for as long as you can stand!!! The longer you whisk it lighter the icing will be.


When the cake is completely cold spread liberally with the icing.

Enjoy!

*Originally Harry calls for two sandwich tins, I prefer a thicker sponge (it also means you use less icing... clever or what?!!)

I have been saving this cake for my 100th post, I think I just might be in love ..... it is right up there with Nigella's Chocolate Guinness Cake and her Malteser Cake, it is everything you want in a chocolate cake - dense, decadent, delicious - this cake is the business!!

I apologise for the photo - not exactly inspiring, but the original over on Judy's blog gives a much better idea of the dizzy taste heights this cake reaches.  I brought this cake to K's house (where we had a fantastic dinner - I have begged recipes and will blog about them soon).  The cake was the perfect end to such a wonderful meal - K served it with whipped cream and strawberries (yummmmm) - then we headed off to dance the night away at Mamma Mia, nights don't get much better than that one!

I am selling this cake on taste alone, but there is another wonderful aspect to it .... it uses kidney beans instead of flour (yes you did read that correctly!!!!) - this might freak you out and put you off trying it, but please give it a go anyway, it's gluten free, high fibre and fantastic!!

Judy serves the cake with a White Chocolate Mousse which I also did the first time I made it (and it is delicious - a good one to have in your repertoire) but I actually think the plain whipped cream is even better as it allows the cake to shine.

Flourless Chocolate Cake
originally from Eating Well, Living Thin

1           can kidney beans (410g)
1 tbsp    strong coffee (made up not coffee powder)
1 tsp      vanilla extract
70g        cocoa powder
1 tsp      baking powder
1/2 tsp   bread (bicarbonate of) soda
1/4 tsp   salt
100g      softened butter
250g      sugar
5            eggs

Preheat oven to 170 C
Prepare a 9"/10" round cake tin with butter/baking paper

Puree the beans, coffee, vanilla and two eggs until smooth. (I used a stick blender) Set aside.
Sieve the cocoa, baking powder, bread (bicarbonate of) soda, and salt into a bowl and set aside.
Beat the butter and sugar with an electric mixer, beat in the eggs one at a time until light and fluffy.
Beat in the bean mixture, until combined.
Finally beat in the cocoa mixture until very smooth.
Pour this mixture into the prepared tin and bake for 35 - 40 minutes, or until a skewer comes out clean.
Allow to cool on a wire rack.

I have changed Judy's method slightly - it's what worked for me.

I really hope you enjoy this cake - I think it's really special.

Here's to the next 100!