Monthly Archives: January 2013

Rhubarb and White Chocolate Crumble

Rhubarb and White Chocolate Crumble

Ingredients you will need …

  • 50g Mortimer White Chocolate Couverture
  • 50g caster sugar
  • 75g butter or dairy-free alternative
  • 100g selfraising  flour
  • 25g porridge oats
  • pinch of salt.
  • 5to6 stalks of forced rhubarb
  • 1 tablespoon of caster sugar
You will need a deep pie dish, greased.
MethodIn a large mixing bowl, rub the butter into the flour until it resembles breadcrumbs.

Stir in the White Couverture Powder, 50g sugar, oats and salt.

Chop the rhubarb into inch long pieces.   Place in the pie dish and sprinkle over the tablespoon of caster sugar.

Spread the crumble mixture over the rhubarb.

Bake in the oven at 190°C (170°C for fan ovens) GM5 for 25-30 minutes until golden.

Remove from the oven and allow to rest for 10 minutes before serving, otherwise the fruit can be too hot to eat.

 

Cooking tipsForced rhubarb from the Yorkshire triangle, is available in shops from January. We have lots of rhubarb in the garden in late spring. This recipe can be made with normal crop Rhubarb, but as forced Rhubarb is sweeter, you will need to sprinkle a bit more sugar over the

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.

http://www.chocolatefriends.com

 

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White Chocolate Blondie Cake

White Chocolate Blondie Cake

We have entered our White Chocolate Couverture Powder into the Free From Food Awards.   The samples have arrived safely and are waiting for Judging.   I thought I would share some recipes using our entry.  This can easily be made dairy-free.

White Chocolate Couverture Powder gives a lovely buttery flavour to your cakes and bakes, especially when making them dairy-free.

Image

  • 75g Mortimer Chocolate white couverture powder
  • 100g butter at room temperature or Pure Soya (Dairy Free Spread)
  • 100g caster sugar
  • 2 eggs lightly beaten, at room temperature
  • 100g self raising flour, sieved

You will need a 7.5 inch or 18 cm cake tin, greased and lined

Method

Melt the couverture powder, in a bowl over a pan of simmering water.

Cream together the butter and the sugar. Beat in the melted chocolate. Beat in the eggs one at a time with a tablespoon of the flour. Fold in the rest of the flour.

Spread the mixture into the tin.

Bake at 180°C (160°C for fan ovens) GM3, for 25 to 30 minutes, until slightly golden on top and springy when touched. Leave in the tin for 5 minutes before turning out to cool.

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.

http://www.chocolatefriends.com