Top 5 Recipes on {angie & james do stuff} for 2013

Best Recipes 2013

Happy 2014, readers! Is anyone out there missing 2013 yet? Heh. I hope everyone enjoyed last week’s gift-giving frenzy that was Christmas and ushered in the New Year with a huge bang! This honestly feels like the first time I’m properly using my laptop in weeks. It has just been so hectic this festive season, hence the painful lack of updates. Brown paper, sassy ribbons, colourful twine and a plethora of other ingredients for gift-wrapping took over my life for a little while (not a bad thing). Thankfully, I finally have the time to publish a list of this blog’s Top Five Recipes of 2013! These guys have chalked up thousands of views over the past year, making them pretty darn popular. I am so excited to share them with you once again!

five | chinese wolfberry (goji berry) matcha cake

Goji Berry Matcha Cake

It goes without saying: we’ve made many different types of green tea cakes over the years, from two-toned cheesecakes to steamed mini cupcakes. But of course, this loaf cake is something special. Yielding a spongy soft and stunningly green crumb with adorable specks of red, this matcha and goji berry creation is all kinds of tasty… and just a little bit healthy for you too! { Interested in other easy-to-make loaf cakes? Have a look at this eggless and butterless chocolate rye loaf! }

four | orange & cinnamon chocolate brownies

Orange & Cinnamon Brownies

At number four, we have our delightfully moist orange and cinnamon brownies, made extra sinful with a good dose of both milky white and fragrantly dark chocolate. Perfect as a sweet post-dinner dessert or a late afternoon energy booster, these brownies will never fail to impress. The chopped walnuts provide a contrast in texture, with their subtle crunchiness hiding in the soft, melt-in-your-mouth cake. { Counting calories? For a healthier alternative, try our eggless honey & chia seed brownies. }

three | blueberry blondie bars {with coconut oil}

Blueberry Blondie Bars

This one holds a special place in my heart. Blueberries are my absolute favourite. Filled with precious antioxidants and bursting with flavour, these gorgeous little gems give this decadent blondie recipe some oomph. Add some aromatic coconut oil and you end up with a gorgeously moist, delicately fragrant crumb. Despite the fact that these started out as an experiment and weren’t actually supposed to turn out the way they did, you readers seem to think they’re pretty awesome nonetheless! { If these blondies seem a little too rich for you, try our flourless peanut butter & cacao nib blondies instead! }

two | flourless hazelnut dark chocolate cake

Flourless Hazelnut Dark Chocolate Cake

Just a little bit addicting is this dense chocolate baby, subtly flavoured with kinako. It uses ground hazelnuts in place of flour, so we have here a zero gluten and zero grain recipe (always good if you want to escape the prevailing horrors of wheat belly). Incredibly gooey and fudgy, this rich bittersweet cake is best reserved for a day of ultimate indulgence! { Big fan of chocolate desserts that are entirely gluten and grain free? Take a look at our recipe for chocolate & honey cake donuts with cream cheese glaze! }

one | baked soft & chewy yeasted cinnamon sugar donuts

Baked Cinnamon Sugar Donuts

Coming in at number one are our soft & chewy yeasted cinnamon sugar donuts. Honestly, who in the world can resist a freshly baked donut dusted in sparkly cinnamon sugar?! The dough itself is spiced with a blend of cinnamon, nutmeg and cardamom, giving us a very unique flavour profile. And because they are baked, not fried (like most donuts typically are), these rings are not saturated in oil and fat, making them much healthier. Perfect! { Not patient enough to wait for the dough to rise? Fear not! We also have a recipe for pillowy cinnamon sugar banana bread donuts that requires no yeast! }

And that’s it, guys! The shining stars of twenty-thirteen! We have a very exciting lineup of blog entries coming soon – lots of restaurant reviews and healthy recipes that I can’t wait to share with the world! I hope the new year brings endless excitement and amazing opportunities to your lives. Have a great year ahead, everyone!

Chocolate & Honey Cake Donuts with Cream Cheese Glaze

Chocolate & Honey Cake Donuts with Cream Cheese Glaze Chocolate & Honey Cake Donuts with Cream Cheese Glaze

Venturing back into the big, beautiful world of puffy cake donuts, I’ve realised the importance of having more than one donut pan on hand. Mine can only hold a measly 6, so I’ve had to wait for one batch to finish baking before moving on to the next. I really need an extra pan or two. Anyway, here’s a lovely little gluten-free recipe that I’ve tweaked from Tasty Yummies. It involves a brilliant combination of ground almonds and buckwheat flour to create a soft, ever-so-slightly crumbly texture.

Chocolate Mixture Baked Chocolate Donuts Baked Chocolate Donuts

The original recipe calls for a few tablespoons of cocoa powder for the choco-oomph, but I decided to use actual dark chocolate instead, melted down and mixed with the honey, vanilla and oil. To compensate for the extra moisture in the batter, I stirred in a bit more almond meal. The resulting donuts were dark, sweet and sultry, tasting just as good the next day (and the day after). Also, they leave your kitchen smelling exactly like honeyed brownies.

Baked Chocolate Donuts Baked Chocolate Donuts Baked Chocolate Donuts Baked Chocolate Donuts

I decided on a cream cheese glaze and some almond flakes to complete the look. The contrasting colours offer a simple yet classy appearance to these sweet little cakes.

Chocolate & Honey Cake Donuts with Cream Cheese Glaze Chocolate & Honey Cake Donuts with Cream Cheese Glaze Chocolate & Honey Cake Donuts with Cream Cheese Glaze

Chocolate & Honey Cake Donuts with Cream Cheese Glaze
a gluten-free, grain-free recipe; adapted from Tasty Yummies.

Ingredients:

3/4 cup almond meal
1/2 cup buckwheat flour
1/2 teaspoon baking soda
A pinch of salt
70g dark chocolate, melted
1/4 cup grapeseed (or canola) oil
1/2 cup honey
3 large eggs, lightly beaten
1 teaspoon vanilla bean paste (or vanilla extract)

for cream cheese glaze:
250 grams cream cheese, room temperature
3/4 cup confectioner’s sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsweetened almond milk (more/less for desired consistency)
almond flakes, for sprinkling

Preparation:

  1. Preheat oven to 170ºC and lightly grease a regular 6-hole donut pan.
  2. In a large bowl, combine the almond meal, buckwheat flour, baking soda and salt. Mix well, set aside.
  3. In a medium-sized bowl, combine melted chocolate, oil, honey, vanilla and eggs until smooth and glossy. Ensure the chocolate has cooled down enough or the eggs’ll cook!
  4. Add the chocolate mixture to the dry ingredients and mix well.
  5. Carefully spoon (or pipe) the batter into each donut indention until about 3/4 full (they rise quite a bit).
  6. Bake for about 15 minutes, or until the tops are firm and spring back when touched.
  7. Gently remove each donut with a fork and place them on a wire rack to cool completely before glazing.

To make the glaze:

  1. In a large bowl, beat the cream cheese until soft and fluffy, then sift in the confectioner’s sugar and mix well.
  2. Stir in the lemon juice. Adjust the consistency of the glaze by adding some almond milk, a little at a time. The glaze should be just runny enough for you to dip your donuts in.
  3. Carefully dip the tops of your donuts in the mixture and let rest on a level surface. Sprinkle with almond flakes, if desired.

Chocolate & Honey Cake Donuts Chocolate & Honey Cake Donuts with Cream Cheese Glaze

Orange & Cinnamon Chocolate Brownies

Orange and Cinnamon Chocolate Brownies Orange and Cinnamon Chocolate Brownies

I’m sure many of you have realised by now that we’re back home in Australia. The Gold Coast is still as cold as ever, making its last journey through winter. Soon, it will be spring. Perhaps a new beginning for me. I am a fresh graduate; my certificate’s all ready to be framed and mounted somewhere on my wall. To be honest, I’m not sure where to go from here. I have a few ideas, but they’re all very loose ones. I’m finding it all very hard and overwhelming to pick and choose. It’s a little scary. But I suppose a lot of people come to this stage in life and manage to find their way sooner or later. I hope my turn comes soon.

Dark Chocolate Squares The Process of Making Brownies Orange and Cinnamon Chocolate Brownies Orange and Cinnamon Chocolate Brownies

Something to comfort the soul, in the meantime. Brownies. And not the hard and heavy kind. The soft and chewy, if you will. With plenty of earthy nuts buried in its dark, chocolate depths. This is one of James’ creations. And it’s quite brilliant. Never have I tasted a brownie made with cake flour before (at least I don’t think so), and this recipe calls for it. Obviously, cake flour delivers a more tender, delicate crumb from its lower protein content. The resulting brownies are a little bit airier than ones made with regular all-purpose. Not that you see me complaining. I think it’s genius.

Orange and Cinnamon Chocolate Brownies Orange and Cinnamon Chocolate Brownies

There’s a hint of cinnamon added here. You’d be amazed how much of it you can actually taste. Same goes for the orange. Very familiar flavours. Comforting, I think is the word. These brownies are comforting. They are like a pat on the back or a knowing embrace when you feel a little weighed down about life-changing decisions.

Orange and Cinnamon Chocolate Brownies Orange and Cinnamon Chocolate Brownies

One of the best ways to eat them, we’ve decided, is to place a warm piece in a small bowl and shower it in some cold soy milk. Just enough to soak the surface and gather at the bottom. Then spoon your way to fudgy heaven. I think this is the quickest way to fall in love with these beautiful squares. Of course, you can’t go wrong with some ice cream on the side if that’s what you prefer instead.

Brownies with Soy Milk Brownies with Soy Milk Orange & Cinnamon Brownies

Orange & Cinnamon Chocolate Brownies

Ingredients:

1 1/4 cup cake flour
1/2 teaspoon baking powder
a pinch of salt
170g unsalted butter, cubed
100g dark chocolate, chopped
70g white chocolate, chopped
1 teaspoon orange zest
1 1/2 cups raw sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract (optional)
1/2 teaspoon instant coffee granules (optional)
2 tablespoons freshly squeezed orange juice
4 eggs, lightly beaten
1/2 cup walnuts, chopped

Preparation:

  1. Line a 7×11″ cake pan with foil and lightly grease the surface. Preheat oven to 160°C.
  2. In a small bowl, combine flour, baking powder and salt. Mix well, set aside.
  3. Melt the chocolate and butter together over a double boiler until smooth and glossy. Add the orange zest and mix.
  4. Remove from heat and stir in the sugar until most of it melts.
  5. Stir in the cinnamon, vanilla and coffee granules, then gradually add the orange juice, stirring continuously.
  6. In 3 or 4 increments, add the beaten eggs, mixing well each time.
  7. Slowly fold in the flour and the walnuts.
  8. Pour brownie mixture into prepared pan and bake for 35-40 minutes.
  9. Remove from oven and let cool completely in pan before cutting into bars.

Orange and Cinnamon Chocolate Brownies

Chocolate Cream Cheese Walnut Muffins

Chocolate Cream Cheese Walnut Muffins

Winter has made an early appearance this year and we’re already getting single digit temperatures on the Gold Coast. Not a good thing since I’m more of a summer girl. My blood just can’t handle the cold. If I had the choice, I would hibernate just to pass the winter. I mean, who would deign to live an entire season with constantly frozen fingers and toes? Also, going to bed with a really cold nose is definitely not the most comfortable way to fall asleep.

Dark Chocolate Squares Shelled Walnuts Walnuts in Muffin Batter

Cue delicious comfort food. French onion soup, macaroni and cheese, hot apple and rhubarb crumble, buttery soft baked pretzels, old-fashioned chocolate cake, chocolate self-saucing pudding, chocolate chip cookies, chocolate, chocolate, chocolate. Obviously, chocolate makes good comfort food in winter, so here’s a lovely recipe for chocolate cream cheese walnut muffins.

Filling Muffin Cases Unbaked Muffins

Perhaps one of the most interesting (read: amazing) things I’ve baked this year, these gorgeous muffins resemble the fudgiest of walnut brownies more than anything. The cream cheese somehow manages to turn these muffins into dense, heavy, creamy, crumbly, melt-in-your-mouth bites of chocolate flavoured chunks.

Baked Chocolate Cream Cheese Walnut Muffins Baked Chocolate Cream Cheese Walnut Muffins Baked Chocolate Cream Cheese Walnut Muffins

This is the ultimate comfort food, only made better by the small morsels of crunchy walnuts buried in its dark depths. Not only are they delicious eaten warm (the moist, tender crumb will win you over), they are just as gorgeous when refrigerated. Chilling gives them a firmer texture – it makes them denser and even more fudge-like.

Chocolate Cream Cheese Walnut Muffins Chocolate Cream Cheese Walnut Muffins

Chocolate Cream Cheese Walnut Muffins

Ingredients:

1 cup all-purpose flour
1 tablespoon cocoa powder
150g dark chocolate, chopped
125g unsalted butter, cubed
125g cream cheese, softened
3/4 cup caster sugar
1/4 cup dark brown sugar
1 teaspoon vanilla extract
1 cup walnuts, chopped

Preparation:

  1. Preheat oven to 180°C and line a regular muffin tray with paper cases.
  2. In a small bowl, combine flour and cocoa powder. Mix well, set aside.
  3. Using a double boiler or microwave, carefully melt the chocolate and butter to form a smooth, glossy mixture. Stir in the vanilla extract.
  4. Beat the cream cheese and sugars together until light and fluffy.
  5. Stir the melted chocolate mixture into the cream cheese mixture.
  6. Fold in the dry ingredients until just combined, then fold in the walnuts.
  7. Carefully spoon the batter into prepared paper cases until almost full.
  8. Bake for 30-35 minutes, or until the tops are firm to the touch.
  9. Remove from oven and let muffins stand in tin for 10 minutes before transferring to a wire rack to cool.

Chocolate Cream Cheese Walnut Muffins Chocolate Cream Cheese Walnut Muffins

Chocolate Studded Peanut & Almond Butter Cookies

Chocolate Studded Peanut & Almond Butter Cookies

These chewy, sticky macaroon-like cookies will keep your cookie cravings under control and bring your sweet tooth for a blissful ride! They are entirely flourless, and thus gluten free and moderately low in carbohydrates compared to regular cookies that use wheat flour.

Natural Almond Butter Dark Chocolate Chips

Peanut butter and almond butter are the two basic ingredients that form the substantial body of this cookie. And they do the job brilliantly. Firm and compact, with a texture much like a regular cookie, you’d never know there was no flour involved!

Natural Almond Butter & Peanut Butter Natural Almond Butter & Peanut Butter

Always use 100% natural nut butters. You don’t want to use butters with added sugar in them. That just ruins the health benefits of the nuts and adds to the carbohydrate content of these cookies. Nuts are actually very good for you. Especially almonds and peanuts. Not only are they extremely low in carbohydrates, they also contain healthy fats that aid weight loss and lower LDL (bad cholesterol) levels in the blood.

Natural Almond Butter & Peanut Butter Chocolate Studded Peanut & Almond Butter Cookies

You may decide to make your own fresh batch of homemade peanut or almond butter by using a food processor. Just grind your shelled peanuts or almonds for several minutes and the oils from the nuts will start to separate. Eventually, the mixture will resemble a clumpy, sticky, grainy substance. After 15 to 20 minutes of steady processing, you should end up with gorgeous mixture that is thick, creamy and spreadable. Voilà! Your own homemade nut butter!

Chocolate Studded Peanut & Almond Butter Cookies Chocolate Studded Peanut & Almond Butter Cookies Chocolate Studded Peanut & Almond Butter Cookies

I used crunchy nut butters in this recipe as I like these cookies to have a complementary texture to the chucks of chocolate, but you may also use smooth nut butters if you prefer. And if you want to skip the dairy, replace the chocolate with some chopped walnuts for an extra nutty cookie!

Chocolate Studded Peanut & Almond Butter Cookies

Chocolate Studded Peanut & Almond Butter Cookies
a gluten free and grain free recipe.

Ingredients:

1/2 cup natural peanut butter (100% peanuts)
1/2 cup natural almond butter (100% almonds)
1/2 cup dark brown sugar
1/2 cup raw caster sugar
2 eggs, lightly beaten
1 teaspoon baking powder
1/2 cup dark chocolate chips

Preparation:

  1. Preheat oven to 180°C and line a baking tray with non-stick baking paper.
  2. In a large bowl, combine peanut butter, almond butter and sugars. Mix well.
  3. Gradually add the beaten eggs while mixing. Once the eggs are blended into the mixture, add the baking powder and mix well.
  4. Gently fold in the chocolate.
  5. Using a tablespoon or teaspoon (depending on how big you want your cookies), drop scoops of dough onto prepared baking tray. Leave ample room for spreading.
  6. Bake for 12-15 minutes, or until they are quite firm to the touch.
  7. Remove from oven and let stand on tray for 10 minutes before using a small spatula to transfer them to a wire rack. The cookies will come out quite soft and sticky when hot, but they will harden up as they cool.

Chocolate Studded Peanut & Almond Butter Cookies Chocolate Studded Peanut & Almond Butter Cookies Chocolate Studded Peanut & Almond Butter Cookies

Flourless Hazelnut Dark Chocolate Cake

Flourless Hazelnut Dark Chocolate Cake

Gloomy, dismal weather is always a good excuse to indulge in something ultra sinful. Ground hazelnuts, brown sugar, chocolate, coffee and butter figure prominently here. Combine them with a handful of other ingredients and we are able to create an amalgamation of gorgeous tastes and textures that form this marvelous dark chocolate cake. It is sophisticated enough to impress your friends and yes, for those concerned, this one’s entirely gluten and grain free.

Cocoa Powder Mixture Hazelnut Meal and Brown Sugar Mixture

Soft, moist, dark, rich, dense and nutty in all the right ways, this cake is a chocoholic’s dream. The underlying coffee and kinako (roasted soybean flour) notes make this decadent dessert all the more potent. The ground hazelnuts contribute to the earthy flavour and gritty texture of the cake, while the bittersweet taste of dark chocolate sits on your tongue as each bite melts slowly in your mouth.

Lindt Dessert 70% Cocoa Specialty Cooking Chocolate Lindt Dessert 70% Cocoa Specialty Cooking Chocolate Lindt Dessert 70% Cocoa Specialty Cooking Chocolate

While entirely an optional addition, one of my favourite ingredients used in this cake is kinako. Made by finely grinding roasted soybeans into powder, it is used as a healthy topping or flavoring in many Japanese sweets and cakes. I would like to justify my decision to add some of it to this cake by insisting that it has an absolutely gorgeous flavour reminiscent of peanut butter and its light, nutty fragrance is extremely comforting. The flour is perhaps a little difficult to purchase outside of Japan, but you may be able to find some at your local Japanese grocery store. I urge you to try adding some kinako to this dreamy chocolate cake. It gives it that extra something.

Flourless Hazelnut Dark Chocolate Cake

Gooey and fudge-like in consistency, I think this cake is so rich that small portions are the way to go, or you might end up in a chocolate coma. If there ever exists a method of drowning yourself in chocolate, this is it. Pair a warm slice with a large glass of milk and you have the ultimate comfort food combination.

Flourless Hazelnut Dark Chocolate Cake

Flourless Hazelnut Dark Chocolate Cake
a self-indulgent gluten free and grain free recipe.

Ingredients:

1 cup hazelnut meal
1 1/4 cup dark brown sugar, packed
2 tablespoons kinako (roasted soybean flour), optional
Pinch of salt
1/3 cup unsweetened cocoa powder
1 teaspoon instant coffee granules
1/3 cup milk, warm
150g dark chocolate*, melted
150g unsalted butter, melted
4 eggs, separated
Some extra cocoa powder, for dusting

* I used Lindt Dessert 70% Cocoa Specialty Cooking Chocolate.

Preparation:

  1. Preheat oven to 180°C and line the base of a deep 8 inch across springform cake pan with non-stick baking paper.
  2. In a small bowl, combine sugar, hazelnut meal, soy flour and salt. Mix well, set aside.
  3. In a large bowl, combine the cocoa powder, coffee granules and warm milk. Stir until the cocoa and coffee have dissolved.
  4. Stir the melted chocolate and butter into the cocoa/coffee mixture until well combined.
  5. Add the dry ingredients and mix well, then add the egg yolks, one at a time, stirring well after each addition.
  6. Using a stand mixer, beat the egg whites until soft peaks form.
  7. In 2 or 3 increments, gently fold the egg whites into the chocolate mixture.
  8. Pour mixture into prepared pan. Bake for about one hour, checking often after 45 minutes. When a skewer inserted into the middle of the cake comes out clean, remove cake from oven.
  9. Let the cake cool in the pan completely before inverting onto a wire rack.
  10. Dust with cocoa powder and serve with chocolate sauce or thickened cream, if desired.

Flourless Hazelnut Dark Chocolate Cake

Hazelnut Orange Chocolate Truffles

Hazelnut Orange Chocolate Truffles

When I was a little girl, I never paid Valentine’s Day much attention. To little seven-year-old me, it seemed like an occasion that only adults like mummy and daddy had the privilege to enjoy. Then, in my preteen years, Valentine’s Day only left me (and plenty of other people) frustrated and annoyed. That eventually progressed into blatant indifference until the day I found James. Now, Valentine’s Day gives me the opportunity to exchange homemade gifts and meticulously crafted edible surprises with my boyfriend. This would be our third Valentine’s Day together. We have come a long way.

Valentine's Day Gifts Bella

This year, our celebrations were a little subdued. Bella, James’ family dog, passed away the night before and it was a very sad time for all of us. She was a gorgeous little thing, with large contemplative eyes and a bashful temperament. Everyone loved her. She was already very old when I first met her, but she was always young at heart. I feel very blessed to have had the chance to be in her life, even if only for the couple of years she had left. We will always remember sweet Bella. May she rest in peace.

Hazelnut Meal and Caster Sugar Orange Halves

I had a tough time deciding on the sort of sweet treat I was going to present to James on Valentine’s Day. He insisted that I needn’t give him anything, but I had a mixtape ready and I had a handwritten letter done. I just needed a box of edible goodies. I figured something a little traditional would be a safe route, so I opted for chocolate. Can’t go wrong with chocolate, right? But the more I thought about it, the more worried I got. I didn’t want to whip up a boring batch that you could easily get for $10 a box at any grocery store. I wanted to create something special. Then, inspired by a fantastic recipe on Cookies: Over 600 Great Recipes, I got to work on these hazelnut orange chocolate truffles.

Truffle Dough Rainbow Sprinkles

These aren’t your typical ganache-filled, cocoa powder-coated chocolate truffles. Consisting of a densely packed mixture of finely ground hazelnuts, cocoa, freshly squeezed orange juice, lemon essence and caster sugar, each malleable piece is carefully rolled into half tablespoon-sized balls and dusted with pink-purple-white sugar sprinkles.

Hazelnut Orange Chocolate Truffles Hazelnut Orange Chocolate Truffles

Orange and chocolate are two flavours that go very well together. As expected, the complex and familiar taste of hazelnuts blended seamlessly with the orange-chocolate duo. Dense, but soft and almost chewy at the same time, with a mild crunch from the sugar sprinkles, these gorgeous little truffles look every inch the epitome of Valentine’s Day. I’m happy to say that James thoroughly enjoyed them.

Hazelnut Orange Chocolate Truffles Hazelnut Orange Chocolate Truffles
Hazelnut Orange Chocolate Truffles
adapted from Cookies: Over 600 Great Recipes by McRae Books.

Ingredients:

1 1/3 cups hazelnut meal
1/2 cup raw caster sugar
2 1/2 tablespoons fresh orange juice
1 tablespoon lemon essence
1/3 cup unsweetened cocoa powder
Some colourful sugar sprinkles, to decorate

Preparation:

  1. In a large bowl, combine hazelnut meal and sugar.
  2. Stir in the orange juice and lemon essence and mix until thoroughly combined.
  3. Sift the cocoa powder into the bowl and mix thoroughly until the truffle dough turns a uniform brown colour.
  4. Scoop out small clumps of dough and roll them into balls. Approximately half a tablespoon of dough is recommended for each truffle as they are quite rich and dense.
  5. Pour your coloured sugar sprinkles of choice in a small bowl. Gently roll the balls in the sugar sprinkles until well-coated.
  6. Place truffles in an airtight container and refrigerate for at least 2 hours before serving.

Red Rose

Chocolate Chip Marzipan Loaf

Chocolate Chip Marzipan Loaf

I haven’t been a good girl today. I skipped breakfast, had nothing but a cup of sencha, and got to work on a green tea goji berry cake. For those interested, the cake wasn’t successful. I burnt it. That’s what you get when you don’t pay close enough attention to the oven. It came out hard and dry. I was hoping for light and moist. Well, darn. After lamenting the loss of the cake and resolving to remake it again some day, I quickly moved on to something I’d been meaning to bake for awhile but never got around to.

Marzipan Mini Chocolate Chips

Sweet chocolate chips and dense marzipan morsels embedded in a simple chocolate cake… ahh, bliss. You will find true happiness in this studded brown loaf. Also, who knew chopping up a block of marzipan into little itty bitty pieces could be so therapeutic?

Creaming Butter and Sugar Marzipan and Chocolate

Springy and light, the cake itself isn’t too dense or overpowering in flavour. Instead, its soft cocoa notes are highlighted by the tiny chips of melt-in-your-mouth milk chocolate hidden in the loaf. You are rewarded with a delightful burst of sweetness with each bite.

Cake Batter Chocolate Chip Marzipan Loaf

Baked to a gorgeous golden brown, the marzipan chunks sitting atop the cake will have developed a lovely crisp outer shell. You will immediately notice the difference between the browned morsels and the hidden ones buried in the soft, spongy body of the cake as soon as you take a bite out of a warm slice.

Chocolate Chip Marzipan Loaf Chocolate Chip Marzipan Loaf

Chocolate Chip Marzipan Loaf
adapted from The Chocolate and Coffee Bible.

Ingredients:

1 1/4 cups self-raising flour
3 tablespoons unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened
3/4 cup dark brown sugar
2 eggs, lightly beaten
130g marzipan, chopped
4 tablespoons mini chocolate chips

Preparation:

  1. Preheat oven to 180°C and lightly grease a 9″ x 4″ loaf pan.
  2. In a medium bowl, combine flour and cocoa powder. Mix well and set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Gradually beat the eggs into the creamed mixture.
  5. Gently fold the flour mixture into creamed mixture until just combined.
  6. Mix the chopped marzipan with the chocolate chips. Reserve about 4 tablespoons of the mix (for sprinkling) and fold the rest into the batter.
  7. Spoon batter into prepared loaf pan and even out the mixture, then scatter the top with the remaining marzipan and chocolate chips.
  8. Bake for 40-45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Do not overbake!
  9. Remove from oven and let cake stand in pan for 10 minutes before transferring to a wire rack to cool completely.

Chocolate Chip Marzipan Loaf