Thursday, April 29, 2010
skelligs & cocoa bean chocolates have now opened our first chocolate cafe at 77, High Street, killarney - opposite Quills...the factory is currently closed to visitors while we under go some renovations on site - so apologies for any inconvenience caused, but our chocolates can be purchased from the skelligs chocolate cafe in killarney. if you visit, we would love to hear your feedback!
Saturday, April 3, 2010
it's actually a gloriously oozy chocolate cake with a well of dulce de leche and topped with intense dark chocolate which i made for my husband's 30th birthday. on seeing it cut into though a friend screeched in horror 'is that lard?!' now i wouldn't say we are an entirely healthy family but a cake filled with lard isn't exactly our style.
i suppose that this was inspired by c's love of millionaire shortcake and my distinctly sweet tooth that is fairly uncontrollable at the moment.
the cake is a basic chocolate sponge, baked in a single layer star shaped mould. when cooled i hollowed out a 1cm deep well in the centre, leaving a border of about 1.5cm round the edge to retain the flow of caramel.
the dulce de leche is simple to make but a bit time consuming; several techniques are available to follow here - i used the 'in the can' method very effectively. carnation do a ready made version, available at most supermarkets, which is apparently good.
pour the caramel into the well, allow it a little time to flow into the nooks and crannies and begin to firm on top a little. mix a 100g of melted dark chocolate (a real bitter one holds up well here to counter the incredible sweetness underneath) with 25g butter and drizzle over the cake until a layer is formed. be delicate and patient with this dribbling it thinly over the dulce de leche; too much in one go will cause caramel displacement! allow the chocolate to set, decorate as you see fit - we went for very flamboyant silver ball designs and mini sparklers- and indulge!