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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
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Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. 🌼🧡 @rachelallencooks #ballymaloe

https://www.instagram.com/reel/DYpFONgsO20/?igsh=MWdiczJ5cmhqbWYweA==

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  • Calendulas brightening the garden now 🌼🧡

    Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. Their bright orange and yellow petals attract pollinators, bring colour to borders, and are completely edible too.

    The petals have a light peppery flavour and can be scattered through salads, baked into cakes, infused into oils or used to naturally colour rice, butter and broths.

    🌱 Fun facts
    • Calendula, Calendula officinalis, has been grown for centuries in kitchen and medicinal gardens
    • The petals were once known as “poor man’s saffron” for the colour they bring to food
    • Calendulas will often self-seed happily around the garden each year

    🧡 Nutrition notes
    • Rich in naturally occurring plant compounds called flavonoids
    • Traditionally used in balms, teas and infused oils
    • Loved by pollinators, especially bees and hoverflies 🐝

    A flower that earns its place in both the garden and the kitchen.18h
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Mary Flahavan- how to make the perfect bowl of porridge…

· 2 hrs

 

 

We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek

The Perfect Porridge Recipe…

(Porridge on the hob with 3 topping variations)

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3

Ingredients:
120g Flahavan’s Oats
875mls of whole milk

Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.

Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon