Chocolate Marshmallow Log

This is an ode to the fabulosity that is the Chocolate Log; that delicious wafer-marshmallow-chocolate bar that is so deeply intrenched into each of our childhood’s. Those not from here, they just don’t get it. They don’t understand the utter joy in biting into a super-fresh chocolate log (you know the one’s when the wafer is still crispy?) or digging out the filling with your finger before eating the chocolate coating. And of course, there’s licking the squished marshmallow off the wrapper (and hoping no one will see and judge you for it). I've also just discovered that the serious chocolate log connoisseurs out there actually freeze the bar first, taking the squishy marshmallow to even gooier heights!

 This cake is by no means a replacement for the real thing, but it is almost as delicious! The gooey marshmallow filling is there (I’ve toasted it for added oomph), so is the chocolate coating - and the wafers - all wrapped up in a flourless light-as-air chocolate swiss roll.

If making your own marshmallow is too much effort, simply melt store-bought white marshmallows with a little water then spread that over. I won’t tell if you don’t. 

Chocolate Marshmallow Log

Serves 8-10

Chocolate log:

6 eggs (separated)

150g castor sugar

50g cocoa

1 tsp vanilla extract

Cocoa powder, for dusting

Marshmallow filling:

4 egg whites

1 cup (250ml) castor sugar

1 tsp vanilla extract

Chocolate glaze:

55g dark or milk chocolate

1/4 cup (60ml) cream

2 tbsp (30ml) golden syrup or honey

1 tsp vanilla extract

Chocolate wafer biscuits, to garnish 

To make the Swiss roll: Preheat the oven to 180°C and line a large baking sheet with baking paper. 
In a large, clean bowl whisk the egg whites until thick and stiff, then slowly whisk in 1/4 cup of castor sugar. 
In another bowl, whisk the egg yolks and the remaining castor sugar until the mixture is very thick and pale (about 10 minutes). Fold in the vanilla and sifted cocoa powder.
Lightly whisk 1/3 of the whipped egg whites into the egg yolk mix to lighten it, then fold the remaining egg whites in, taking care to knock as little air out as possible. 
Pour the cake batter into the lined baking sheet and bake in the preheated oven for 20 minutes or until springy to the touch. 

While the sponge is baking, prepare the marshmallow frosting. Place the egg whites in a large glass or metal bowl and set over a saucepan of gently simmering water. Using a hand beater, whisk the egg whites until soft peaks, then slowly start sprinkling in the sugar. 
Whisk the meringue until it is warm to the touch, then remove from the heat, add the vanilla and beat until cool. 
Remove the cake from the oven ad allow it to cool a little before turning it out onto another piece of baking parchment which has been dusted in cocoa powder.

Make the glaze by combining all the ingredients in a bowl, microwave until the chocolate is melted and the glaze is smooth. Cool to room temperature before drizzling over the log. Top the chocolate log with remaining marshmallow frosting and sprinkle with chopped up wafers or chocolate wafer bars. 

To assemble, place the cake with the short side closest to you, then spread with the marshmallow, leaving a border at the end furthest from you. 
If you want, you can toast the marshmallow using a blow torch (or place under a very hot grill) until golden brown. 
Roll the cake up tightly, trim off the ends if necessary and dust with cocoa powder. 

Chocolate Hazelnut Ginger Kisses

Known as 'Baci di dama' in Italy, or 'lady kisses' these gluten-free little cookies are perfectly appropriate (with a little ginger added of course) seeing as though today is International Kiss a Ginger Day. Instead of going around kissing random (ginger/red-headed) strangers, I think perhaps giving them a 'kiss' ie. a small cute cookie which can be popped whole into the mouth, is a little more... proper. I know this, because I've had some awkward smooches from people today! (Okay, I enjoyed it, just a little bit!)

Traditionally these baci are made with toasted hazelnuts, but toasted almonds would be equally delicious! As would sandwiching them together with melted white chocolate, although the dark bitter kind paired with the ginger is heavenly! If you're going all-out with the ginger, then double the spice. If you aren't a ginger fan then simply leave it out. It's such a versatile dough that you could add whichever flavourings you like - some orange zest, cocoa powder for a chocolate version or even a chai-spiced cookie would be delicious!

Happy baking - and don't forget to give a kiss to a ginger today!

Chocolate hazelnut ginger kisses or 'Baci di Dama'

Makes 40

140g hazelnuts (or almonds), toasted and skinned

140g (1 cup) rice flour or corn starch

1 tsp ground ginger

100g butter, softened

100g sugar

pinch of salt

100g good-quality dark chocolate, chopped and melted

Preheat the oven to 160C. Grease and line two baking sheets. Place the nuts in a food process and process until the consistency of coarse breadcrumbs. Add the flour, spice, butter, sugar and salt and pulse until the mixture comes together to form a soft dough.Divide the dough into three pieces and roll each into 2cm thick logs then refrigerate until firm. Working with one piece of dough at a time, cut off small pieces of dough (about 5g each) then roll into little balls and place on the baking sheet. Bake for 10 – 15 minutes or until golden brown. Cool completely. Sandwich together with melted chocolate and allow to set.

Gluten-Free Christmas Mince Pies

I'm always quite sentimental about enjoying my first mince pie of the festive season. I make a big pot of Earl Grey tea, I warm up the sugary little pies and then I sit down (we can't snuggle here in South Africa as it's freaking hot this time of year) and I have a 'moment'. Because I know that 'moment' marks the beginning of Christmas, for me anyway.  

These mince pies are not only for the gluten-intolerant (because an intolerance should not stand between you and that wonderful festive feeling) but they're also for the pastry-intolerant (definition: a baker with an inability to make pastry without suffering adverse affects). If you have a phobia for pastry, this ready should relieve some of your stress. Because it's gluten-free, you have no risk of over-working your pastry and developing gluten! It's basically a flop-proof shortcrust pastry. Genius right? Which means you get a crisp, short shell that everyone can make AND everyone can eat! 

If you're into taking shortcuts, then buy your fruit mince already made, otherwise, I've included my special recipe for a fruity homemade version which, placed in a pretty bottle, would make a beautiful festive season gift!

Gluten-free Christmas mince pies 

Makes 16

1 cup (150g) rice flour*

3/4 cup (90g) ground almonds

1/4 cup (35g) corn starch

1/4 cup (50g) castor sugar

½ tsp xantham gum*

125g cold butter, cut into 1cm cubes

1 large egg, lightly beaten

Iced water, if needed

300g fruit mince - or make your own with the recipe below

Egg wash, for brushing

Icing sugar, for dusting

Preheat the oven to 180C and grease 2 x 12 hole non-stick muffin tins.
Place the rice flour, ground almonds, corn starch, castor sugar, xantham gum and butter in a food processor and blend until the mixture resembles fine breadcrumbs.
Add the egg and process until the mixture comes together to form a soft dough – adding ice water if necessary.
Wrap the dough in clingwrap and refrigerate until firm.
Roll out on a surface dusting with a little corn starch until 5mm thick, cut out 5cm discs to fit the muffin tin and press the discs into the muffin tin holes. Roll out the leftover pastry again and cut out stars or snowflakes for the tops. 
Fill each pastry case with fruit mince then place the pastry shapes on top.
Brush with egg wash and bake in the preheated oven for 15-20 minutes or until golden.
Allow to cool in the tin completely before lifting out and dusting with icing sugar.

*Find xantham gum and rice flour at health stores or in the health aisle at large supermarkets.

Homemade fruit mince

1/2 cup cider

185ml brown sugar

500g Granny Smith apples, peeled, cored and grated

1/2tsp mixed spice

½ tsp ground cinnamon

125g raisins

75g sultanas

75g dried cranberries

¼ cup mixed peel or chopped crystallized fruit

60g cherries

¼ cup pecan nuts, toasted

zest and juice of ½ orange

1 tbsp brandy

To make the fruit mince, heat the cider and brown sugar until dissolved.
Add all ingredients except the brandy and cook for 40 minutes until the liquid has been absorbed.
Stir in the brandy and pour into sterilized bottles while still hot. 
Make the pastry by creaming the butter and sugar together until light and fluffy.
Add the egg, beating well to combine.

Add all the other ingredients and mix to form a stiff dough.
Press the dough into greased tart tins or disposable foil cases to form a thin layer. Dock the pastry with a fork.
Roll out the leftover pastry and cut out stars to fit the tops.
Spoon a teaspoonful of fruit mince into each pastry case then top with the pastry star.    Brush with the egg yolk, sprinkle with a little brown sugar and bake at 180C for 20 min or until the pastry is lightly golden and crispy.

MORE CHRISTMAS RECIPES HERE: 

• Christmas malva pudding
• Spiced butter Christmas biscuits
• Christmas mince pie macarons
• Festive milk tart
• Christmas hertzoggie mince pies

Dark Chocolate and Coconut Ganache cake (Gluten and Dairy-free)

 Gluten-free, dairy-free, fat-free... these are not terms that you will often find me using. In my opinion, anything that ends in '-free' might as well begin with 'fun'. Fun-free desserts just don't do it for me, but, with that said, I think everyone deserves the right to eat a slice of chocolate cake. And if your body has issues with dairy and gluten, then that should not stop you! 

This recipe was given to me by my much-better-half who is a supremely better pastry chef than I am. It is the darkest, richest, moistest chocolate cake you will ever have the pleasure of tasting. It's also low on sugar (excuse me swearing like this, but you could even use ahem... xylitol which would make it Paleo or banting or whatever diet people are going on these days). But because there is no place for sugar-free desserts on this blog, my version will feature in all it's sugary glory. 

If you're not a fan of coconut, then swop out the coconut flour and milk for extra ground almonds and almond milk, although you'll need to add some more oil as almond milk isn't nearly as fatty as coconut milk. If you want a sweeter cake, simply add more sugar or honey but the bitter chocolate is really quite delicious!

Dark chocolate coconut ganache cake

For the cake:

75g coconut flour

30g ground almonds

120g cocoa powder

14g baking powder

250g muscovado sugar

800ml tinned coconut milk

7 large eggs

For the ganache:

200ml tinned coconut milk

60g brown sugar

120g cocoa powder

50g dark chocolate, chopped

Coconut shavings, toasted, to garnish

Combine the flour, almonds, cocoa, baking powder and sugar.

Mix together the coconut milk and eggs and add to the dry ingredients.

Whisk well to combine then pour into a 2 greased and lined 15cm cake tins.

Bake in a preheated oven at 175C for 45-50 minutes or until a skewer inserted comes out clean.

For the frosting, combine the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil, stirring constantly.

Remove from the heat and add the chocolate. Stir until smooth then allow to cool.

Assemble the cake by sandwiching with the ganache then topping with remaining ganache. Sprinkle with the coconut shavings to decorate.

For imperial measurements, find my handy conversion chart HERE

5-Ingredient Chocolate Raspberry Macaroon Cake (Gluten-free)

Be honest, I had you at chocolate right?. Well that’s understandable, because without chocolate there would be darkness and chaos in the world (okay we don't know that for sure but let's just put it up to trust - and I'd trust a chocolate bar any day). But back to the 'cake', it's got just 5 main ingredients - how cool is that? And it's gluten-free! Even more brownie points earned!

Layers of coconut macaroon, whipped chocolate and raspberries make this recipe an absolute hit and super impressive with so little effort it's actually embarrassing.  But don't worry, I won't tell if you don't! Try and use the best quality chocolate you can get your paws on, the high cocoa content gives the whipped ganache a bittersweet richness, combined with the sweet meringue and zing of the fresh raspberries - it’s just plain awesome. 

Chocolate raspberry macaroon cake
Recipe and images created for Yuppiechef.com

(Serves 6-8)

1 cup cream

300g dark chocolate, chopped

3 egg whites

1 cup sugar

2 2/3 cups desiccated coconut

To decorate:

Cocoa, for dusting

200g fresh raspberries (or other fresh fruit), to garnish

Preheat the oven to 180°C. Line a 20 x 20cm baking tray with greaseproof paper.

Bring the cream to a boil, remove from the heat and add the chocolate chunks. Allow to stand for 5 minutes then stir until smooth. Refrigerate until set then whip until fluffy and stiff.

In a medium saucepan, bring 1cm of water to a simmer. Using an electric mixer beat the egg whites in a glass bowl set over the simmering water until soft peak stage. Gradually beat in the sugar until combined. Remove from the heat and beat at high speed until cool. 

Fold in the coconut gently until combined. Spread the mixture into the lined baking tray and bake for 20-25 minutes or until golden. Allow to cool slightly, and then turn the macaroon cake onto a clean surface. Trim the edges and cut the cake into two rectangles.

Sandwich the layers together with the whipped chocolate mixture, finishing with a layer of chocolate and finally a dusting of cocoa and a sprinkling of raspberries.

TIP This cake is even better refrigerated overnight and enjoyed the next day. 

Father's Day Chocolate Meringue Crunch Cake

I often credit my mother and grandmother for my love of food and baking but seldom do I mention the person who gave me my insatiable sweet tooth (and good genes to tolerate a sweet tooth!) My father is still the only person who can finish a slab of chocolate faster than I can and he has always been my unofficial taster; I judge how good a recipe is by how long the treats sit on the kitchen counter after baking! And as they say, if the way to a man’s heart is through his stomach, this chocolate cake should get you there as quickly as my dad made this cake disappear when I baked it.  Jokes aside though, what I love most about this recipe is that you don’t need to make a frosting as the meringue is baked right on top of the cake. It’s light and crispy and not overly sweet or decadent - a superb way of cutting down the fat content of a cake. And it's also gluten-free! One of my absolute favourites! Happy Father’s Day!

Chocolate meringue crunch cake

(serves 8)

150ml butter

1 cup hazelnuts, toasted and roughly chopped

3/4 cup firmly packed light-brown sugar

 6 eggs, separated

4 egg whites

360g dark chocolate, melted and cooled, plus 120g roughly chopped

1T vanilla extract

pinch salt

1T cornstarch

 1/4t cream of tartar

1 cup castor sugar

Preheat oven to 180°C. Butter a 22cm spring form cake tin and sprinkle with flour. Cream butter and brown sugar until pale and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in melted chocolate and vanilla. Set aside. Whip 6 egg whites with the salt until soft peaks form, stir 1/3 into the chocolate mixture and fold in the rest. Pour batter into tin and bake for 25 minutes. Meanwhile mix hazelnuts, chopped chocolate and corn flour. Place remaining 4 egg whites in a bowl with cream of tartar and whisk until soft peaks. Add the sugar gradually until stiff. Fold in hazelnut mixture. Remove cake from oven, spread meringue on top and return to oven, bake until meringue is lightly browned and crisp about 25 minutes. Allow to cool slightly before slicing and serving. Decorate with chocolate curls, if desired.