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Monday, May 16, 2011

Chocolate Biscuit (Fridge) Cake and Prune Brownies (both vegan)

L: Prune brownie.  R: Chocolate biscuit cake


Chocolate Biscuit Cake

I had been thinking about making some chocolate biscuit cake since the Royal Wedding.  Two reasons:  1) the media said it was Prince William's choice for his wedding cake, apparently since it was a childhood favourite - this reminded me it was a childhood favourite of ours too.  2) I had a load of digestive biscuits (from Nick) left after our teaparty and it seemed like the best thing to do with them.

1 oz (30g) margarine
1 rounded dssp honey / golden syrup
2 floz (60 ml) fake milk
3 1/2 oz (100g) plain chocolate
4 oz (100g) digestive biscuits, broken up (put into plastic bag and bash, leaving some chunks)
couple of handfuls dried fruit / toasted, chopped nuts (used raisins, cranberries and flaked almonds)

1. Melt the margarine, honey, milk and chocolate in a bowl over water.
2. Add the biscuits, fruit and nuts, and mix well.
3. Spread into a small greased container to desired thickness and place in the fridge to set for three hours or longer.

This wasn't quite the recipe I used as a teenager - decided to make it a bit more decadent by using real chocolate instead of cocoa powder (partly as used up the cocoa powder in the brownies).  For some reason decided to add fake milk, which I think was a mistake - at first I was afraid it wouldn't set at all, then it did but was perhaps still a little bit melty.  Another time I prob wouldn't add it.  I used to make it with a layer of chocolate spread over the top - this would make it look prettier, perhaps worth a try another time.


Prune Brownies

I liked the sound of prune puree in brownies, so decided to try this recipe.

For the Brownies
¾ cup whole wheat flour
½ cup plain flour
2 tablespoons arrowroot (subbed cornflour, which was fine.  suspect could also just sub regular flour)
1 cup cocoa powder
½ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 tablespoons canola oil (or another neutral oil?  or olive? or coconut?  plus more for oiling pan)
1 cup maple syrup
⅓ cup prune puree (recipe below) or use baby food prunes or apple and plums
2 tablespoons water
2 tablespoons vanilla extract
½ cup walnuts (used mixture with pecans), toasted, cooled and coarsely chopped
(optional) ⅓ cup vegan chocolate chips and/or 1/3 cup chopped dried fruit (used handful cranberries)

For Prune Puree: (Makes 2/3 -1 cup)
6 ounces dried, pitted prunes
7 ounces boiling water, more if needed

Soak the prunes in water until very soft. Pour prunes and soaking liquid into a blender and blend until perfectly smooth. Use immediately or refrigerate up to 2 weeks in an airtight container.
Position a rack in the middle of the oven and preheat to 350˚ F. Oil a 9 x 9-inch pan with oil.
Place a wire mesh strainer over a medium bowl. Add pastry flour, white flour, arrowroot, cocoa, sugar, baking soda, baking powder and salt to the strainer and sift into the bowl. Stir with a wire whisk to distribute the ingredients.
In a separate bowl, whisk oil, maple syrup, prune puree, water and vanilla until very well blended. Pour into the dry ingredients and mix until smooth. Stir the walnuts and chocolate chips, if using into the batter. (The batter will be thick.)
Spread the batter into the prepared pan evenly. Bake for17 to 18 minutes (+5), until the top looks dry and set, and the sides of the brownies have pulled away from the sides slightly. A tester inserted into the center will be coated with very moist cake, but the cake will not feel gummy. The brownies will firm as they cool.
Place the pan on a wire rack and cool to room temperature. Refrigerate or freeze before cutting--cold brownies slice neatly. Store in the freezer, well wrapped up to a month. Apparently you can eat the brownies straight from the freezer.

Chocolate (Vegan) Ganache
8 ounces dark chocolate, finely chopped (between 62 to 72% cocoa)
¾ cup soymilk or almond milk ( or soy or coconut milk creamer)
Put the finely chopped chocolate into a medium-size heatproof bowl.
Pour the soymilk into a in a small saucepan and heat to just under a boil over medium heat a boil. Pour over the chocolate. Swirl the bowl to submerge the chocolate. Allow the chocolate to begin to melt about 1 minute, then stir gently with a wire whisk until smooth.
The ganache will be thick enough to spread on the brownie in 10 to 20 minutes at room temperature. Spread the ganache over chilled brownie for the shiniest glaze.

I didn't try the ganache.  Sounded like a bit much on top of the brownies (and would make them harder to transport).  Might be good icing for something else though.  The brownies were good - sticky and gooey and squidgy and a nice mix of dried fruit / chocolate flavour.

I ate them with this instead of ganache:


Prune tofu cream

1/3 cup prune puree
2/3 cup silken tofu
2-3 tbsp almond milk
1/2 tbsp maple syrup

Put all in a blender and whizz til smooth.  Add milk to reach desired, creamy texture.

Comes out pruney in taste and creamy in texture.
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