Category: Food

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Anna and Liz Bonnin ❤️ picnic on the Burren – Entertain. Educate. Anna Haugh’s Big Irish Food Tour 🇮🇪

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  • When she’s not exploring the jungles of Central America or following the great migrations across the plains of Africa, Liz Bonnin finds her true escape on Ireland West Coast in the rugged beauty of County Clare.

    After Liz asks Anna to join her in the Burren is easy to see why!

    Watch Anna and Liz as they explore the food and landscape that this corner of Ireland has to offer.

    Anna Haugh’s Big Irish Food Tour
    BBC One Northern Ireland
    Tonight – Fri 18 Apr, 19:3021h
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Rachel Allen – January 12-Week Cookery Course. @ballymaloecookeryschool

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Ballymaloe Cookery School

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  • An action-packed first day of the January 12-Week Cookery Course. 🌅🍞

    Our 66 students from 15 nationalities 🌍 started bright and early at 6am in the #BallymaloeBreadShed.

    After the welcome breakfast, they got stuck into transplanting Little Gem salad plants 🥬, meeting the pigs 🐖, cows 🐄, and chickens 🐓, and touring the farm with Darina Allen. 🚜

    After lunch with Rachel Allen🍴, they finished the day with Rory O’Connell, learning what they’ll be cooking tomorrow morning.👩‍🍳👨‍🍳Edited · 10h
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Rachel Allen’s Divine Rich Chocolate Cake recipe #Ballymaloe  😋 😍  🇮🇪


rachelallencooks
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Happy Sunday!
This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it!
I made 2 this morning, one for home and one for a friend’s (belated) birthday!
Here’s the recipe below!
Serves 6-8
A little soft butter, for greasing the tin
150g dark chocolate, chopped
125g butter
150g caster sugar
3 eggs, whisked to break up
50g ground almonds or plain flour

For the Chocolate Glaze:
110g dark chocolate , chopped
2 tbsp milk or cream
50g butter

Preheat the oven to 160’C/Fan 145.
Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper.
Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc!
Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin .
To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen .
Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides.
#baking #rachelallencooks #chocolatecake #glutenfree1d