Olive Oil Chocolate Mousse
[…] Olive Oil Chocolate Mousse (to die for) 400g (14oz) dark chocolate (preferably 70%) 8 large eggs at room temperature, separated 150g (¾ cup) caster sugar 125ml (½ cup) olive oil […]
[…] Olive Oil Chocolate Mousse (to die for) 400g (14oz) dark chocolate (preferably 70%) 8 large eggs at room temperature, separated 150g (¾ cup) caster sugar 125ml (½ cup) olive oil […]
[…] or fermented, or anything with flour and grains. This is the holiday of matzo, many eggs and creative baking. Fortunately for everyone, Nigella’s Chocolate Olive Oil Cake happens to fit […]
[…] brewed coffee 7oz dark chocolate, chopped into small pieces 60g (1/2 cup) cocoa powder 3 egg yolks 1 tsp vanilla extract 80g (1/3 cup) ground almonds / almond flour 6 […]
[…] slice there is no need to line the loaf tin). For the Base 2 large eggs 2 large egg yolks 75g (1/3 cup) granulated sugar 1 tbsp honey pinch of […]
[…] slice there is no need to line the loaf tin). For the Base 2 large eggs 2 large egg yolks 75g (1/3 cup) granulated sugar 1 tbsp honey pinch of […]
[…] are an all year round essential AND perfect for holidays. Aunt Jeanette’s Chocolate Meringues 3 egg whites pinch of salt 150g (3/4 cup) sugar 250g (9oz) dark chocolate melted […]
[…] As of the beginning of June, I am the proud owner of a Big Green Egg. For those of you who may not be acquainted with this outdoor cooking implement, […]
[…] and down depending on the size of your gathering. The formula is simple: for every egg white, you use 2 tbsp caster sugar. So you can make it for as […]
[…] of dough, and just slice and bake as you need them. I often add an egg yolk to the mixture as it helps to hold their shape, but it is […]
[…] your favourite variety. 1 medium yellow onion (personally I like a sweeter onion here) 1 egg, lightly beaten 2 tbsp flour 1 tsp salt & a good grind of pepper […]
[…] (1/2 cup plus 2tbps) light brown soft sugar 100g (1/2 cup) caster sugar 1 large egg 1 large egg yolk 1 tsp vanilla extract 170g (6oz) chopped dark chocolate in […]
[…] turkey and sage, or lamb and chickpea with a hint of cumin, or for the veggies a sweet potato, red onion and goats cheese filling. This recipe makes 16 large […]
[…] 1/4 tsp salt 150g (3/4 cup) caster sugar 125g (4 oz) cold unsalted butter 1 egg 1/2 tsp vanilla extract zest of 1 orange 20 ml (1 1/2 tbsp) orange […]
[…] pinch of salt 100g (1 stick) unsalted butter at room temp cut into pieces 1 egg white for glazing base Filling 1 large egg at room temp 170g (3/4 cup) […]
[…] pure decadence. The recipe for these was inspired by The Violet Bakery Cookbook, and Claire’s Egg Yolk Chocolate Chip Cookies. In those months where the days are longer, and meals […]
[…] short, so I always chill the cookies again before baking. I often add an egg to the mixture as it helps to hold their shape, but it is only […]