No Bake Chocolate & Biscuit Layered Cake

I was introduced to this delicious cake by my mother-in-law. Sometimes, she used to make this for us when we used to go visit her. I love it and always asked for seconds!! Lately I was craving for it as I haven't had it for years so I asked my mother-in-law for the recipe. I decided I would like to share it with you on our blog. It is very quick and easy to prepare. I used Morning Coffee biscuits but I believe Rich Tea biscuits would work too. Also my mother-in-law used to use tinned Nestle Cream but I could not find it here in England so I used extra thick double cream. Give it a go and am quite sure your family and friends would love it. For a 21cm/8 inches square cake you will need...

• 2 packets Morning Coffee biscuits
• 150g cooking milk chocolate 
• 150g unsalted butter, diced
• 250ml instant coffee (at room temperature)
• 300ml Extra thick double cream
• Unsweetened cocoa powder, to decorate

How to...

1. Start by melting the chocolate and butter at bain marie or on a double boiler. I used a pyrex bowl on a pan of boiling water and heat stirring gently on a low heat until both chocolate and butter have melted. See photos. Set aside to cool a bit.
   
   
   
   
2. Now layer the biscuits evenly until you cover the bottom of the dish and moisten the biscuits sparingly with the coffee.
3. Now pour some of the chocolate/butter mixture and make sure it covers the biscuits.Put another layer of biscuits and sprinkle with the coffee once again. 
4. Now spread a layer of cream (about a third of the cream) and keep repeating Step 3 until you use all the biscuits and chocolate mixture. 
5. Now to finish, spread the remainder of the cream evenly on top and sprinkle with the cocoa powder.
6. Put in the fridge for a couple of hours at least to set. 
   
7. Cut into portions and serve!

Enjoy!!

R&A

Raw All Natural Chocolate Truffles

Now I know that some of the ingredients in this recipe are not that common but if you find them, do try them out. They are so decadent and moreish. If you cannot find the seeds, you can use ground almonds instead but I cannot assure the outcome because I have never tried it that way I'm afraid! These treats are highly nutritious as well as flaxseed, hemp seed and sesame seeds are packed with nutritive value.  They are also suitable for a vegan and/or a vegetarian diet. I know I am a meat-eater myself but it is incredible how much variation of diets and food variations there are out there. Since we were younger we were always exposed to various diets and always tried new foods from every corner of the world. The recent craze about seeds and raw food is definitely not new to myself but I love learning about new diets and options that before where maybe laughed at or frowned upon. But do be adventurous in your kitchen, after all, some great recipes were created by accident!! I also added 2 long pepper to add a certain kick (feel free to click on the link to find out about this great spice) but you can leave it out if cannot find it or even throw in a couple of black peppercorns! So feel free to try these delicious truffles. For 12 truffles you will need...

• 2 tbsp hemp seed
• 2 tbsp flax seed (linseed)
• 2 tbsp sesame seed
• 2 long pepper (optional)
• 4 tbsp unsweetened cocoa powder
• 4 tbsp maple syrup
• 2 tbsp crunchy peanut butter
• 2 tbsp water
• Desiccated coconut, to coat

How to...

1. Put hemp seed, flax seed, sesame seed and long pepper in a spice grinder or food processor and grind to a fine powder. Put in a mixing bowl, add rest of the ingredients and mix well until well combined. 
2. Form the ‘dough’ into small balls and roll into the coconut. 
3. Put on a plate with some baking paper and put into the freezer for 20 minutes. Alternatively put in the fridge for a couple of hours before serving. Serve.

Enjoy!!

R&A

Chocolate & Banana Loaf with Flax Seed

We discovered flax seeds not long ago and I must say they have a distinctive taste which I loved. Flax seeds are meant to be very healthy and are classified as a power food. Flax seeds are nothing but Golden Linseed which if bought from health stores as such will cost much cheaper than buying the milled flax seeds. Just freshly grind your own when you need them, they can be used in baking, savoury and sweet dishes, and also to sprinkle on salads. They add quite a crunchy texture, do make sure that you grind them though as all the nutritious stuff is in the seed itself and your body will not absorb the nutrients through the seed. This delicious chocolate banana loaf can be served with a warm cup of tea with or without some cream or even ice-cream!! Give it a go, the unique taste of linseed will give this loaf a delicious flavour. You will need...

• 80ml (1/3 cup) milk
• 1 tsp white vinegar
• 225g (1 ¾ cups) strong wholemeal flour
• 65g (½ cup) unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Pinch ground cloves
• ½ tsp salt
• 2 eggs
• 150g (¾ cup) caster sugar
• 3 ripe bananas, mashed
• 1 tbsp olive oil
• 1 tsp vanilla extract
• 1 tbsp flax seeds (linseed), ground
• 1 tbsp porridge oats

1. Start by mixing the milk and vinegar in a small bowl and set aside so it curdles (about 30 minutes)
2. Preheat the oven to 190 deg C. Grease a 9x5 in loaf pan and set aside.
3. In a bowl mix the flour, cocoa, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and salt and set aside.
4. In another bowl, whisk the eggs and sugar until creamy and smooth, I used an electric mixer. Mix the mashed bananas, milk/vinegar mixture, olive oil and vanilla extract and mix well.
5. Now mix the contents of the two bowls, add the liquid mix to the dry one and stir until you incorporate all the ingredients into a moist batter. Pour the batter into the loaf tin.
6. Bash the flax seeds into a mortar & pestle or spice grinder and grind coarsely. Spoon the ground seeds on top of the batter and using a clean teaspoon, stir into the batter with a slow movement so as the seeds are in the batter.
7. Sprinkle with the porridge oats and bake in the preheated oven for an hour. Leave to set for 10 minutes, carefully remove the loaf from the tin and then serve warm or let cool completely.
   

Enjoy!!

R&A