Awesome Chocolate Stuff Recipe!
My mum's most amazing chocolate cake recipe in the world
50% brownie, 50% flapjack, 100% gorgeous! My mother taught me this recipe when I was a child. Its seriously addictive. Its a cross between a brownie and flapjack, that's chocolate flavoured. Its perfect as its not one of those stodgy overly rich chocolate desserts, but yet it is extremely satisfying and morish...
And goes very well with The Worlds Easiest (and best) Icecream Recipe (inc. Nutella Ripple!)
Unless otherwise stated all images are my own.
Check out these recommended ingredients and other good chocolate stuff!
Seriously I have made this recipe with this stuff on top a few times... and its MIND BLOWING! :D
Its worth investing in a really good quality cocoa powder. Try this one.
If you like this recipe, you'll probably like most of these too! ;)
This jelly roll pan would be called a Swiss roll tin in the UK. What ever you call it, this one is perfect for this recipe. It's a full 1 inch thick, so plenty of room for the mixture to rise!
AMAZING value set of TWO non-stick wire cooling racks for $15! TOP TIP: You really need a big enough cooling rack, or two, to rest the pan on when it comes out of the oven. I once ruined a lovely table I inherited from my grandmother because I left some Finnish PullÃ¤ on it to cool. :(
I never knew what this amazing cake was called, so we always referred to it as 'Chocolate Stuff'
- 8 oz (225g) Margarine
- 8 oz (225g) granulated caster sugar
- 8 oz (225g) Self raising flour
- 5 oz (140g) rolled porridge oats
- 2 heaped table spoons of good quality cocoa powder
- Preheat the oven to 350oF (175oC), - Adjust lower for a fan assisted oven.
- Melt the margarine gently in a large saucepan and add the cocoa (Use a good quality cocoa powder like Green and Black's Organic Cocoa).
- Add the oats, granulated sugar, and stir well. Sift in the self raising flour and combine all the ingredients well.
- Spread in a shallow Swiss roll tin (or shallow baking tin). Allow some room for the mixture to rise in the oven.
- Bake in the oven for 15 minutes (no more!)
- Allow to cool before spreading the top with melted chocolate, cooling and cutting into bite sized pieces. (I like to use a generous amount of orange chocolate such as a couple of Terry's Chocolate Orange ;) REALLY tasty!) - Actually to be honest it was my wife's suggestion! I should listen to her more often!
How to temper cchocolate
If no one has ever told you how to temper chocolate it is worth checking out this short video. It makes a difference to the final look and texture of your chocolate stuff.
Known as 'Mr. Chocolate' Jacque Torres takes you through the process of melting and tempering chocolate the correct way, in a short easy to follow video guide for a perfect topping to your chocolate stuff!
Chocolate Mess - Chocolate is notoriously messy. Why not pick out one of these great aprons to keep yourself clean
As a (fairly) masculine man (Ok, I'm writing about chocolate recopies.. Who am I kidding I'm not too masculine...), I'm generally not that down with wearing an apron. Chocolate is notoriously messy though, and I do like to cook with my daughter,so just recently I have given in and started wearing an apron occasionally. I think its OK for a man to wear an apron, but there are definitely more aprons available for ladies. Check out the selection below.
Surely you've had moments like this? I know my wife has!
I think any lady would look very pretty in this flirt apron.
How cute is this?! My daughter is still a too little for this, but one day I am definitely going to buy her this. Why not get the matching set for your wife and daughter?
Very smart and elegant. Just because you're in the kitchen, doesn't mean you can't be smart!
Chocolate cooking techniques a bit rusty? - Melting chocolate is easy enough, but to get really creative with it takes technique
I remember once making this recipe and deciding to experiment with making my melted chocolate topping go a little further. It had seemed to dry up in the bowl (dutifully placed over a pot of simmering water, just like my mother had told me). I decided that it needed more moisture so I added some milk from the fridge. This only made it worse. No one had told me that you should never add cold milk to warm melted chocolate!!
I went out and I bought a book on chocolate cooking techniques. I have never looked back. I now add whisky and cream and baileys and all manor off stuff to my chocolate recipes. Its worth investing in a good chocolate cook book.
This is very similar to the book I bought. It has proved invaluable. I'm now a lot more creative with chocolate in my cooking! ;)
Creamy Chocolate Frosting
Solid chocolate topping not to your liking? Try this quick and easy chocolate frosting instead.
3 cups of caster sugar
6 table spoon of good quality cocoa (See Green and Black's above)
6 table spoons of softened butter
About half a small can of unsweetened condensed milk
1 teaspoon of vanilla extract (I prefer the slightly fuller flavour extract over the essence you can buy)
1. Combine the sugar and cocoa in a bowl and set aside.
2. Cream the butter with the condensed milk
3. Add the sugar/cocoa mix and thoroughly mix
4. Add the vanilla extract and thoroughly mix.
5. Play around with adding more sugar or condensed milk if the consistency doesn't seem quite right.
6. I like to chill the mixture slightly before piping it or spreading it.
A Bit of an Experiment...
For my daughter's 2nd birthday I was asked to make a batch of Chocolate Stuff. I had been wondering for a while about somehow incorporating some mint to make it a minty chocolate stuff. In Finland, where I live they sell some candy called Patkiss. I decided to melt just a few in with the chocolate topping and place a few on top as decorations. Let me tell you it went down a treat! I only put (I think) four of these chocolate minty candies in the topping, but it really came through. I would definitely recommend experimenting with your own favourite candies! Why not get the kids to decorate it for you?!