Sweet Potato Chocolate Truffle Torte

This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte will become your new dessert life-saver. It is made with seven ingredients, beaten together in one bowl and only takes 20 minutes in the oven. To really get you interested though I should also mention that it is dairy-free, flourless and refined sugar-free so should suit a lot of dietary restrictions you’ve placed on yourself this January. Basically what I’m saying is you can cheat and have dessert.

Sweet Potato Chocolate Truffle Torte

Baking and eating this Sweet Potato Chocolate Truffle Torte may not shrink your dress size, as let’s face it this is dessert but it’s a better choice than most. Since it is made without any refined sugar then one small wedge, served with a dollop of maple syrup sweetened whipped double cream or coconut cream hits the spot and doesn’t leave you craving more. Until the next night after dinner when you remember you still have a slice left and you had better eat it as it will only sit there taunting you until you cave in.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

I can’t remember what recipe I was trying to achieve when I developed this one, I think some sort of sweet potato chocolate brownie and what came out of the oven was this, so much better than what I had intended. I have now made it several times since on purpose and it bowls over anyone who cares to try it. Although I have yet to find anyone to refuse.

Sweet Potato Chocolate Truffle Torte

The consistency is very mousse like when it first comes out of the oven but if you leave it to cool then it settles into a fluffy truffly slice of chocolate heaven. You can’t taste the sweet potato as such but it certainly gives the torte an amazingly rich texture and forgoes the need for any flour. It feels so decadent and sophisticated but is such a cinch to throw together. Ideal if you are looking for a dessert shortcut or you think you can’t make a fancy dessert and you need to impress. Remember Valentines Day is just a stone’s throw away.

Sweet Potato Chocolate Truffle Torte

The only stumbling block for you may be that you don’t have sweet potato puree just sitting around your fridge. I do, pretty much every day, but please don’t hate me for it. Just before I arrange my weekly shop I delve into my sweet potato stash sitting on my kitchen work-top and wrap whatever potatoes are left individually in tin foil and bake in the oven until the potatoes are soft. I then scoop out the flesh which has pretty much turned into sweet potato puree by this stage and stash in the fridge until I find a purpose for them. To keep things simple you can re-heat the sweet potato puree in a saucepan with a good knob of butter and mash with a fork for a quick accompaniment to dinner. However, one of my favourite ways to use leftover sweet potato puree is to whisk into a couple of eggs with feta and kale and cook in a small omelette pan to make a very easy tortilla. Also let’s not forget about Happiness Bread which is one of my favourite ways to start the day. So have I convinced you that you need to keep a stash of sweet potato puree on hand yet? I have? Fantastic.

Sweet Potato Chocolate Truffle Torte

So now that you have your sweet potato puree happily residing in your fridge you have absolutely no excuse not to make this exceedingly simply yet uncompromisingly delicious Sweet Potato Chocolate Truffle Torte. However, if pre-preparing the sweet potato puree is never going to happen for you then feel free to use tinned pumpkin puree. I won’t tell.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: British
Servings: 8 servings
Calories: 416kcal

Ingredients

  • 300 g 70% dark chocolate
  • 200 g coconut milk
  • 150 g sweet potato puree*
  • 100 g almond butter
  • 3 eggs
  • 75 ml maple syrup
  • ½ teaspoon salt

Instructions

  • Pre-heat the oven to 160°C and line and grease an 8 inch round cake tin.
  • Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then pour into a large mixing bowl.
  • Add the rest of the ingredients and beat until well mixed.
  • Pour into the prepared cake tin and bake for 20 minutes.
  • Remove from the oven and let cool in the tin for 10 minutes before turning and leaving to cool completely before serving.

Notes

*Prepare the sweet potato puree by wrapping whole sweet potatoes in tin foil, placing them on a baking tray and baking them for about 45 minutes (depending on the size of your potato). Use a tea towel to help you gauge when they are ready by protecting your hands from the heat as you press down lightly on the surface of the tin foil. They are ready when the potato within feels soft to touch. Remove the potatoes from the oven, leave to cool before unwrapping and scooping out the potato flesh. Stash the flesh in the fridge until ready to use.
*You can also use tinned pumpkin puree instead of the sweet potato puree.
*Serve with whipped double cream or coconut cream (if you want to keep it dairy free) sweetened with a little maple syrup.

Nutrition

Calories: 416kcal | Carbohydrates: 30g | Protein: 8g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 187mg | Potassium: 549mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3705IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 6.1mg

Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Steamed Chocolate Sponge Pudding with Chocolate Custard takes me right back to childhood. I have been craving it for weeks but my irritating lack of time lately has meant the recipe has just sat taunting me on my laptop every time I switch it on. It was a pudding which was on constant rotation during school dinners at my primary school and I have been longing to recreate it in my own kitchen. I went to a small country primary school of only a hundred children. The school itself was just one small building with no separate dining room. We would all be seated on large tables of about 10 children, laid out in the assembly room through to the three classrooms, which were all more or less open plan. The dinner ladies called up each table one by one to line up for our hot lunch served by two cooks who always looked harassed. One tall and stern and the other short and jolly. We stood patiently at the front of the assembly room as they stood behind their trolleys dolloping out food from metals trays and huge mason cash mixing bowls.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

First we would line up for our main course and I’m sorry to say I can’t remember a single main meal that we had. Probably shepherds pie but after that I’m a bit stumped. I think it’s very clear where my allegiances lay even in those early days as the puddings I have no problems recalling. After our main meal had been cleared away each table would be called up again to line up for our pudding. Always hot and always served with custard so thick you could stand a spoon up in it.

There was spotted dick or vicarage pudding (which was pretty much the same as spotted dick) or treacle sponge with vanilla custard, jam roly poly with strawberry custard or the pudding every child revered, chocolate pudding with chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Chocolate custard isn’t something which you come across much these days. Pubs might serve a crumble with a bit of weak vanilla sauce if you’re lucky, the likes of which would be laughed out the door at Chilton Foliat Primary School. Proper nursery custard that has body and a life of its own outside its sponge or crumble accompaniment is little seen. Let alone the rarity of a strawberry or chocolate custard. And forget Bird’s custard (which I don’t have an issue with as such) but homemade custard with double cream, eggs and sugar is a five minute job and in another world of its own. Add a bit of cocoa powder to proceedings and chocolate custard will suddenly become the most important food discovery to emerge from your kitchen since toast.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Chocolate Sponge Pudding is old school as well. Steamed in a pudding basin, the old fashioned way. Steamed puddings are few and far between these days but this Chocolate Pudding will encourage you to rediscover them. It is so quick to pull together, perhaps a little bit faffy to sort out the lid of the pudding basin and make sure you have a big stockpot large enough to fit it in, but really only five more minutes of prep time. It does steam for 1½ hours so a little longer than a sponge you might bang in the oven but really there is no bother and technically no baking involved so a great pudding if your oven is on the blink.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

That’s not even to mention the sheer indulgence of the Chocolate Pudding itself. Sticky on the top from the rich ganache you cleverly nestled into the bottom of the basin which then soaked alluringly into the sponge during steaming. The pudding is moist and almost gooey in the centre and is the part you really want to get your spoon stuck into as you are serving it up. It’s an ideal pudding in my chocaholic frame of mind and utterly lives up to all of my cravings. Steamed Chocolate Pudding with Chocolate Custard is exactly what weekend puds are all about.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 772kcal

Ingredients

Chocolate Sponge Pudding

  • 100 g 70% dark chocolate
  • 100 g double cream
  • 2 teaspoons golden syrup
  • 200 g unsalted butter
  • 200 g soft light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour
  • 70 g sweet rice flour
  • 50 g oat flour
  • 60 g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Chocolate Custard

  • 300 ml double cream
  • 100 ml whole milk
  • 4 egg yolks
  • 75 g soft light brown sugar
  • 20 g cocoa powder

Instructions

Chocolate Sponge Pudding

  • Prepare a 1.1lt pudding basin by placing a small circle of greaseproof paper into the bottom of the basin and greasing well.
  • Melt the chocolate in a bain marie or a bowl over a simmering saucepan of water.
  • Once melted stir in the double cream and golden syrup and pour into the bottom of the pudding basin. Set aside whilst you prepare the sponge.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time and then the vanilla extract.
  • Sift together the flours, cocoa powder, baking powder and salt then beat into the rest of the sponge mixture.
  • Pour the sponge mixture into the pudding basin on top of the chocolate cream and smooth the top.
  • Cut a large circle of greaseproof paper and tin foil to fit over the top of the basin with a very generous overlap. Lay the tin foil on top of the greaseproof paper then make a pleat in the centre of the two.
  • Place the greaseproof paper/foil lid over the top of the basin, greaseproof paper down, and use string to secure the lid, tying the string just underneath the lip of the basin. Cut away the excess paper just underneath the string.
  • Place a metal trivet or a folded up tea towel in the bottom of a large stockpot or saucepan and then place the pudding basin on top so that it doesn’t touch the bottom of the pot.
  • Fill the pot halfway up the sides of the pudding basin with boiling water then place the lid on the pot. Bring the water up to boil then turn down to simmer for 1½ hours. Check the water level every so often to make sure it doesn’t boil dry.
  • Once ready, remove the pudding basin carefully from the stockpot, remove the paper/foil lid and turn upside down onto a serving plate. Serve warm with plenty of custard.

Chocolate Custard

  • To make the custard, first whisk together the egg yolks, sugar, cocoa powder and a drop of the cream to make a thick paste.
  • Heat the cream up in a medium sized saucepan until just below boiling point then pour a small amount into the cocoa paste and whisk it in. Pour a little more hot cream in and then a little more, whisking all the while until all the cream has been added and the custard is smooth.
  • Pour back into the saucepan and heat up until just boiling, whisking all the time.
  • Remove from the heat and serve liberally over the chocolate pudding. I served mine with a little extra double cream poured over as well just to be audacious.

Nutrition

Calories: 772kcal | Carbohydrates: 63g | Protein: 12g | Fat: 56g | Saturated Fat: 30g | Cholesterol: 303mg | Sodium: 369mg | Potassium: 518mg | Fiber: 6g | Sugar: 39g | Vitamin A: 1630IU | Vitamin C: 0.2mg | Calcium: 195mg | Iron: 4.5mg

SHOP THE RECIPE

I love my Cornishware Blue and White Stripe Pudding Basin 1.1L 40oz which I use for all my steamed puddings, it’s so beautiful and sturdy and is about to really come into its own as I make my Christmas Pudding in the next couple of weeks.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

The almond flour I really love RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG). It is ground extra finely so produces very fluffy results.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

IF YOU LIKE THIS RECIPE THEN YOU MAY LIKE…

Gluten-Free Spotted Dick

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Bramley Apple Mincemeat Pudding

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Blackberry Lemon Pudding {gluten-free}

Blackberry Lemon Pudding on a plate

‘Nduja Chocolate Truffles

‘Nduja Chocolate Truffles are a little bit special. The hint of the smoky chilli in the ‘nduja makes these truffles incredibly complex and totally moreish.

‘Nduja Chocolate Truffles are a little bit special. The hint of the smoky chilli in the ‘nduja makes these truffles incredibly complex and totally moreish.

‘Nduja is my new favourite ingredient. It’s a rich smoky and spicy spreadable salami originating from Calabria which you can use in just about anything. I had an ‘nudja bloody mary at Jamie’s Fifteen and I’ve been sold on its versatility as an ingredient ever since.

‘Nduja Chocolate Truffles are a little bit special. The hint of the smoky chilli in the ‘nduja makes these truffles incredibly complex and totally moreish.

If you ever want to experiment with an ingredient then chocolate truffles are the way to go. It’s hard to find anything chocolate doesn’t get on famously with. Chocolate and chilli is a classic combo and a pairing with ‘nduja is just a little more complex than that. ‘Nduja is strong stuff so a little goes a long way but nothing that a healthy amount of chocolate and cream can’t handle.

‘Nduja Chocolate Truffles are a little bit special. The hint of the smoky chilli in the ‘nduja makes these truffles incredibly complex and totally moreish.

I have been using a very fruity Madagascan 70% chocolate lately for all my recipes and oh my this chocolate is out of this world. If you can find something similar then I would heartily recommend it but if not then just get the best 70% chocolate you can afford.

‘Nduja Chocolate Truffles are a little bit special. The hint of the smoky chilli in the ‘nduja makes these truffles incredibly complex and totally moreish.

And if you are finding ‘nduja hard to get hold of then a specialist supplier might be your best bet. I sourced mine from Cannon and Cannon, a british charcuterie producer at the farmers’ market but have heart as Ocado have just started stocking ‘nduja too.

‘Nduja Chocolate Truffles are a little bit special. The hint of the smoky chilli in the ‘nduja makes these truffles incredibly complex and totally moreish.

These ‘Nduja Chocolate Truffles are pretty easy to make once you’ve sourced the good stuff. I would recommend making them for a really special someone, or to impress at a dinner party. They will certainly be a talking point. I, of course, made them on a whim on a Saturday evening and had scoffed most of them by Monday, so the rest had to be shipped off to Luke’s office. I am nothing but the perfect role model.

‘Nduja Chocolate Truffles

Fruity Chocolate Truffles with a hint of smoky sweet spicy 'nduja
Prep Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: British
Servings: 15 Truffles
Calories: 143kcal

Ingredients

  • 225 g dark chocolate
  • 200 g whipping cream
  • 50 g ‘nduja roughly chopped
  • 3 teaspoons light muscovado sugar
  • 20 g cocoa powder

Instructions

  • Chop the chocolate into small pieces then put into a large bowl and set aside.
  • Pour the cream, ‘nduja and sugar into a blender and blitz until smooth.
  • Pour the ‘nduja cream into a small saucepan and bring to the boil over a medium heat, stirring intermittently. Rest for a minute so as not to scorch the chocolate.
  • Pour the ‘nduja cream over the chocolate pieces and stir together so the chocolate melts completely into the cream, turning into a thick ganache.
  • Rest the ganache in the fridge for one hour to achieve a rolling consistency.
  • Remove the ganache from the fridge and shape your truffles by rolling into about 15 small balls in your hands.
  • To finish roll the truffles in a dusting of cocoa powder.

Notes

  • You can coat the truffles in tempered chocolate if you like instead of the cocoa powder by following these instructions. It’s a bit more involved but would make for an even more impressive truffle.

Nutrition

Calories: 143kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 9mg | Potassium: 148mg | Fiber: 2g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 4.9mg | Calcium: 21mg | Iron: 2mg

Ultra Creamy Dairy-Free Hot Chocolate

This Ultra Creamy Dairy-Free Hot Chocolate only needs 3 ingredients and five minutes of your time to warm your cockles and sweeten your day.

This Ultra Creamy Dairy-Free Hot Chocolate only needs 3 ingredients and five minutes of your time to warm your cockles and sweeten your day.

I have been looking for a dairy-free hot chocolate for ages as although I love hot chocolate, my body gets mighty furious with me if I attempt to drink a whole glass of milk. Ever since I was a child I have not been able to handle a lot of dairy.

This is obviously in high contention with the fact that I love dairy and during these frosty November days there is nothing better than a creamy hot chocolate. Suddenly I am dreaming of the chocolate caliente you can order in Spain, so thick you need to eat it with a spoon.

This Ultra Creamy Dairy-Free Hot Chocolate only needs 3 ingredients and five minutes of your time to warm your cockles and sweeten your day.

The sipping chocolate I make at home has always relied upon coconut milk as a substitution but it’s so easy to overdo coconut, the taste becomes all consuming and a bit off-putting so my wintry cravings for hot chocolate have been a little stunted. However, when I read about the trend of putting banana milk in coffee to make the milk taste creamier without adding a taste of banana I wondered if I could use this in some way to aid my chocolate.

This Ultra Creamy Dairy-Free Hot Chocolate only needs 3 ingredients and five minutes of your time to warm your cockles and sweeten your day.

The banana is blended first with the milk (in this case coconut milk) which makes the milk thick and luscious but also seems to neutralise the heavy coconut edge. You need to be careful about how much banana you add in as otherwise it can go the other way and be too bananary but the quantity below works really well.

The great thing about the banana is that it also adds natural sweetness so you don’t need to worry about adding sugar. Gosh, it’s almost a health food if you think about it. Don’t think about it too hard though.

This Ultra Creamy Dairy-Free Hot Chocolate only needs 3 ingredients and five minutes of your time to warm your cockles and sweeten your day.

Unfortunately I now have another problem with my hot chocolate as it’s far too easy to make and it is getting pretty cold out there. Is it a hot chocolate a day keeps the doctor away or am I getting confused with something else? No no, I think I’ve got it right.

This Ultra Creamy Dairy-Free Hot Chocolate only needs 3 ingredients and five minutes of your time to warm your cockles and sweeten your day.

Ultra Creamy Dairy-Free Hot Chocolate

This Ultra Creamy Dairy-Free Hot Chocolate takes just 3 ingredients and 5 minutes.
Prep Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: British
Servings: 2 people
Calories: 656kcal

Ingredients

  • 75 g chocolate chips 70% cocoa solids. If you want the hot chocolate to be 100% dairy-free then you must use chocolate with no added milk.
  • 275 ml coconut milk
  • ½ banana about 50g
  • pinch of salt
  • 100 g coconut cream see notes
  • ½ teaspoon honey
  • large marshmallows to serve

Instructions

  • Blend the coconut milk and banana until smooth.
  • Pour into a saucepan and bring the milk up to a very gentle boil, then immediately remove from the heat.
  • Leave for a minute or so to avoid scalding the chocolate, then pour the milk, through a sieve to remove any banana lumps, over the chocolate chips.
  • Stir really well so the chocolate melts and then becomes a beautifully smooth liquid.
  • Pour into glasses.
  • If you want to serve with coconut cream, then whip the coconut cream for a minute in a food mixer with a teaspoon of honey, then dollop on top of the hot chocolate. Squidge a large toasted marshmallow on the top also if you fancy.

Notes

  • If you can’t get hold of tinned coconut cream then it’s easy to make using coconut milk. Just place the tin of coconut milk in the fridge overnight, whereupon the cream will separate from the water. The next day when you open the tin, you can just scoop up the cream from the top of the tin. A 400g of coconut milk will create about 200g of coconut cream.

Nutrition

Calories: 656kcal | Carbohydrates: 41g | Protein: 7g | Fat: 56g | Saturated Fat: 47g | Cholesterol: 6mg | Sodium: 46mg | Potassium: 571mg | Fiber: 3g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 5.4mg | Calcium: 74mg | Iron: 6.1mg

The Ultimate Popcorn Rocky Road

This gluten-free Ultimate Popcorn Rocky Road hits all the right notes; sweet, salty, chewy, crunchy and most importantly really chocolatey.

side view of stack of Ultimate Popcorn Rocky Road bars on baking parchment on wooden board

Gosh Rocky Road is dangerous. It’s the kind of treat which you would make with kids in mind, maybe it’s a birthday party, or the school cake sale. It’s fine, it’s for the children, I am doing such a nice thing for them. Now here, let’s load it with sprinkles as that’s what children like.

Ultimate Popcorn Rocky Road lined up on baking parchment

Now you might not really call yourself a sprinkles person, they look pretty but don’t really tell you what you’re about to eat is anything more than a fun whimsical food. Nothing I can’t handle. Here would be your mistake. You are underestimating this rocky road as you think you are making it for the children and the sprinkles are evidence of that.

ingredients in a bowl for Ultimate Popcorn Rocky Road

You are wrong, this Ultimate Popcorn Rocky Road is sheer nirvana, for adults and children alike, and if you are tempted to try a small square whilst you are cutting it up or arranging on the plate then don’t say I didn’t warn you as it will be highly likely that your lovingly prepared treats will not make it to little Jimmy’s birthday party and probably won’t contribute to raising money for new equipment for the school gym.

Ultimate Popcorn Rocky Road lined up on baking parchment

The best case scenario is that you don’t eat the whole batch yourself. And if you think I’m exaggerating then let’s break it down.

Do you like chocolate? Why yes, I love chocolate. Do you like marshmallows? Well, I wouldn’t say no to them toasted over a campfire. What about sweet n’ salty popcorn? Does ordering a jumbo bucket at the cinema every Saturday evening count? Yes it does. Then yes, I’m in for popcorn. Glace cherries perhaps? They have a certain retro charm. Biscuits? Oh yes, dunked in my tea at 4pm every day. Some roasted cashews? Naturally, they are part of my very healthy lifestyle. Now mix the lot together and Bob’s your bingo, your diet is done-zo.

I should know, I have had several batches of this Ultimate Popcorn Rocky Road come and go out of my fridge for the past two weeks and there is no saving me. And what’s more, I don’t think I want to be saved.

side view of stack of Ultimate Popcorn Rocky Road bars on baking parchment on wooden board

The Ultimate Popcorn Rocky Road

This Ultimate Popcorn Rocky Road hits all the right notes; sweet, salty, chewy, crunchy and most importantly really chocolatey.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: British
Servings: 16 bars
Calories: 370kcal

Ingredients

  • 250 g dark chocolate
  • 150 g milk chocolate
  • 175 g soft butter
  • 3 tablespoons golden syrup
  • ½ teaspoon salt
  • 100 g sweet n’salty popcorn see notes for recipe
  • 125 g gluten-free digestive biscuits chopped and a little crushed
  • 75 g unsalted roasted cashews
  • 125 g glace cherries diced
  • 125 g mini marshmallows
  • 2 tablespoons sprinkles

Instructions

  • Line and grease a 13 inch x 9 inch cake tin.
  • In a bain marie melt the chocolate with the butter and golden syrup.
  • Once melted pour in, in this order, the biscuit pieces, the nuts, the glace cherries, the popcorn, remove from the heat, then pour in the mini marshmallows. Coat thoroughly with the chocolate.
  • Pour the rocky road into the prepared tin, then scatter the sprinkles evenly over the top. Place in the fridge for at least 4 hours to set.
  • Remove from the fridge and cut into squares.

Notes

Nutrition

Calories: 370kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 24mg | Sodium: 200mg | Potassium: 204mg | Fiber: 4g | Sugar: 24g | Vitamin A: 290IU | Calcium: 20mg | Iron: 2.9mg

SHOP THE RECIPE

The cake tin I use for all my tray bakes and sheet cakes is the KitchenCraft Chicago Metallic Professional Non-Stick Baking and Roasting Tin, 33 x 23 cm (13″ x 9″) which I love because it’s robust and easy to clean.I always use a double boiler or bain marie when melting my chocolate as it’s much easier than finding a bowl that’s the right size that will fit the top of your saucepan and then the boil gets hot and how do you handle it? This KitchenCraft Induction-Safe Stainless Steel Double Boiler Porringer/Bain-Marie Pan, 16 cm (6.5″) is the one I use and is the perfect size. Double boilers are way more useful than you think they are going to be. I use one every time I melt chocolate, make a curd or make swiss meringue.

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Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

This Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake is dark, rich and intense. A sublime treat for your afternoon tea.

I’m making my Seville orange marmalade this week which meant that I needed to finish the scrapings at the bottom of last year’s jar to make room for the new.

The marmalade had not been easy to spread on toast for a few months now as the surface had crystallised a little but the intense zesty bitter flavour was still all there and I found that once I had sawn through the solid sugar structure with gritted teeth this cake turned out to be the perfect way to make use of the dregs. It might have lost its lustre but last year’s marmalade has managed to find a new lease of life paired with chocolate, ricotta and pine nuts. I mean, what ingredient wouldn’t? Of course you are more than welcome to make this cake with this season’s offering, you certainly don’t have to be using 2015’s rejects.

My life is full of to-do, should-really-do and must-do-upon-point-of-death lists at the moment, none of which ever really get completely crossed of by the end of the day. However, cakes always seem to jump to the top of the queue, ahead of taking my pile of unloved clothing, which I keep tripping over every morning, to the charity shop, or paying that cheque into the bank, or even finding that blasted cheque which no longer seems to be sitting proudly on my mantelpiece where I placed it very safely about three months ago.

So when I decided that the marmalade had to go in a cake the ingredients magically gathered themselves up and jumped into a baking tin without so much as consulting any of my lists. I blame the ricotta. Mmm ricotta, just seeing the word on the screen makes me want to dollop it into and onto everything I eat. It’s ideal here, adding such a luxurious dampness to the cake without imparting heaviness.

The marriage of flavours is so lovely and subtle that this cake is fit for any purpose. The newly revived marmalade just adds a hint of tang with the occasional rind peeking through the sponge as well as a wonderful jammy blanket to the top – the glaze is definitely all important. The toasted pine nuts were a last minute addition but integral to give a welcome break in texture. I don’t think I need to convince you about the chocolate.

So my to-do list may be never-ending but at least I can end the day with a slice of darkly decadent cake and the promise of tomorrow’s marmalade.

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

A dark rich chocolate loaf cake with the slight bitter tang of marmalade and studded with toasted pine nuts
Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 514kcal

Ingredients

  • 250 g dark chocolate I used a mixture of 70% and 54%
  • 75 g pine nuts
  • 300 g ricotta
  • 175 g light soft brown sugar
  • 100 ml olive oil
  • 3 eggs
  • 60 g Seville orange marmalade + 2 tablespoons for glazing
  • 200 g plain flour *for gluten-free version see notes
  • teaspoons baking powder
  • ½ teaspoon salt

Instructions

  • Pre-heat the oven to 160°C then line and grease a 9 inch loaf tin.
  • Melt the chocolate in a bain marie and set aside.
  • Scatter the pine nuts onto a baking tray (reserving about 20g to keep untoasted) then bake them in the oven for about 8 minutes until very lightly toasted. Set aside.
  • Place the ricotta, brown sugar, olive oil, eggs and marmalade in a large bowl and beat until smooth.
  • Pour the melted chocolate in then and stir thoroughly into the rest of the ingredients.
  • Sift together the flour, baking powder and salt in a separate bowl then add into the mixture and beat until just combined.
  • Finally fold in the toasted pine nuts then pour it all into the loaf tin.
  • Scatter the remaining untoasted pine nuts over the top of the mixture, pressing down to slightly submerge into the batter.
  • Place in the oven and bake for about 90 minutes.
  • Remove from the oven and turn out onto a cooling rack.
  • Melt the remaining 2 tablespoons of marmalade in a small saucepan then brush over the top of the cake to glaze.
  • Leave to cool completely before serving.

Notes

 
Inspired by Emiko Davies’ Ricotta and Dark Chocolate Cake
*For a gluten-free version of the cake simply substitute the 200g of plain flour for 100g ground almonds and 100g gluten-free plain flour

Nutrition

Calories: 514kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 175mg | Potassium: 379mg | Fiber: 4g | Sugar: 27g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 4.9mg