Chocolate Crunch Cake Ingredients
For the base
For the cake
Decorating suggestions
Method
Step 1
Preheat your oven to 180 C.
Step 2
Butter an 8-inch spring form tin.
Blitz the Lismore Chocolate and Cardamom Biscuits until crumb like. Then add the butter and pulse again a few times. Press the crumbs into the base of the tin with your hands and pop them into the fridge to set for half an hour.
Step 3
Melt the chocolate, butter, and sugar together and remove from the heat, allow to cool slightly.
Step 4
Whisk up the eggs with the ground almonds and fold through the chocolate mix.
Pour this onto the biscuit base, pop it in the oven, and bake for 35/40 minutes or until set.
Step 5
Carefully remove the spring form and allow the cake to cool. Then decorate as you wish.
We recommend mini Easter Eggs (if you have any), Lismore Chocolate Apple Thins, Cocoa Dust. If you're really fancy pants you could use some gold leaf as well!
Enjoy
Dessert Tip: For a clean and perfect slice it's always advisable to cut your cakes with a hot knife. So have a large pot of boiled water nearby and pop your knife in for 10 seconds or so before you slice
]]>Perfect as a homemade gift or as crunchy ice cream topping this delicious recipe for Honeycomb drizzled in Dark Chocolate is quick, easy and fun!
Step 1
Pop the sugar honey and golden syrup into a deep saucepan on low-medium heat. Mix it all and heat gently until all the sugar has melted.
Step 2
Turn the heat up a bit and allow the mix to darken to a deep coppery bronze, hold your nerve here! If you are using a thermometer we are looking for 121-130c here.
Step 3
Remove from the heat when it gets to the right colour and swirl the saucepan for about 30 seconds to cool a pinch.
Step 4
Now add the bread soda and stir quickly and vigorously until it's thoroughly mixed and the mixture has foamed up. Now pour the honeycomb mix onto your silicone mat or lined tray and allow it to cool for an hour and a half. You can pop it in the fridge to speed things up!
Step 5
When the honeycomb has fully cooled break it up into bite-size pieces, use whatever implement works best for you. It's a rather therapeutic exercise - you'll see!
Step 6
Pop the honeycomb pieces on a wire rack over your lined tray
Step 7
Melt the chocolate. The quickest way to do this is in the microwave in 10-second bursts. When it has fully melted drizzle it haphazardly over the honeycomb. When the chocolate has set it's ready to eat. Enjoy! it’s truly scrumptious
Step 8
Store in an airtight container or in the freezer
Dessert Tip: Crunch it over a few scoops of vanilla ice cream or through some whipped cream and serve with some chopped berries for a quick and delicious dessert fix
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1 onion diced
1 tbsp butter (you can use oil if you would prefer)
2 cloves of garlic finely chopped
½ red chili finely chopped
500g frozen petits pois
800ml chicken or vegetable stock
1 handful of fresh mint leaves
Method
Sweat the onions in the butter for 10 minutes adding the garlic and the chili for the last 2 minutes
Add the stock and bring to the boil
Add the peas along with a little salt and pepper. Simmer for a few minutes
Pop the mint leaves and the soup mix into your blender and zizz for several minutes (do this in batches if your blender is small)
Check seasoning and then serve with a dollop of creme fraiche, Enjoy!
Sweet, moreish and the perfect pairing for your soup. It’s also delicious toasted for breakfast with some Lismore Marmalade.
Enjoy! Share your pictures with us and tag us on Instagram @lismorefoodco
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To serve
Method
Step 1
Pop the cream, vanilla pods and seeds, sugar and lemon zest into a saucepan and slowly bring to the heat. Turn off the heat and allow to infuse for 15/20 mins.
Step 2Pop back on a gentle heat. Meanwhile, place your gelatin leaves into a bowl of cold water until they are soft. Then squeeze them out and quickly whisk them into your liquid.
Step 3Allow the cream to cool a bit, then remove the vanilla pods and pour into your bowls or ramekins. When they have cooled fully enough transfer to the fridge and allow to sit for about 24 hours
Step 4Serve with berries and some Lismore Lemon Polenta Biscuits & enjoy!
]]>This is an easy and quick chocolate recipe perfect for those days when you're craving a decadent treat.
Little pots of deliciousness. Utterly sublime in flavour and texture and they could not be more simple to rustle up. And they are naturally GLUTEN FREE too. We serve them with a Lismore Marmalade and Mascarpone cream.
They are truly sensational. Whether you have or have not ever made a desert before this is your moment to simply shine. They taste like you've spent hours on them but the hardest part is the 45-minute wait for them to come out of the oven... don't be tempted to turn up the oven.
Ingredients for the Chocolate Pots
Ingredients for the Marmalade Mascarpone
Method
-Preheat oven to 120c or 100 fan
-Melt the Butter and Chocolate gently in 10-second bursts in the microwave - stir thoroughly after each 10-second burst. Alternatively, pop into a heatproof bowl and place it on the top of barely simmering hot water until it has all melted. Make sure the base of the bowl doesn't touch the water underneath.
-Whisk the eggs and sugar well until light and fluffy.
-Slowly drizzle the Chocolate Butter mix slowly into the egg mix, whisk through thoroughly. Mix through the orange zest.
-Divide the mix between the two ramekins, pop on an oven tray and place into the oven for 45/50 minutes
-In the meantime whisk all the Mascarpone ingredients together until it's smooth, whipped & delicious
-Allow the pots to sit for a few minutes when you remove them from the oven and then top with a gorgeous scoop of the Marmalade Mascarpone
Enjoy!
]]>These are outrageously delish and make fabulous dunkers by the way! Possibly the best Biscotti recipe! Perfect to bake on a weekend afternoon, this classic Biscotti recipe makes approx. 22/24 crunchy cookies.
Line a baking sheet with parchment paper.
Cream the butter and sugar together until pale. Add the eggs one by one beating thoroughly after each one.
Mix the flour, coffee grounds, cocoa powder, ground cardamom, baking powder and salt together.
Fold this through the egg mix
Finally, gently stir through the chocolate & hazelnuts.
Chill the mix in the fridge for 30 minutes.
While you wait, preheat the oven to 190C.
Remove from the fridge and with dusted hands form the dough into a log, approx. 25cm in length and pop onto your baking sheet.
Bake for 20 minutes. After that, remove from the oven and let cool.
Reduce the oven to 150C.
When the log has cooled cut into 1cm slices with a serrated knife, across the width.
Pop the slices flat onto a parchment-covered baking sheet.
Then bake for 44/50 mins until crisp.
Cool a little before tucking in!
Once fully cooled, store in an airtight container.
Don’t forget to send us and tag us @lismorefoodco in your pics! We’d love to see your Lismore Biscottis! #LismoreMoments #LismoreRecipes
]]>If you're at a loose end and have some of our Earl Grey Tea leaves to hand give this recipe a go. It's super easy and the perfect cake to enjoy with tea on a lazy Saturday afternoon.
-2 large eggs
-250g Castor Sugar
-250 ml Vegetable Oil
-250 ml Natural yoghurt
-3tbsp Lismore Earl Grey tea leaves
-250 g cream flour sieved
-½ tsp baking powder
-1.2 tsp baking soda
- 1 tsp vanilla extract
-1 heaped tsp of fine sea salt
-1 handful of Poppy seeds
-1tbsp granulated sugar
-1 x tin 9x5inch loaf tin
Preheat the oven to 185c (165 fan)
Oil your loaf tin
Mix the flour, baking powder, bread soda and salt.
Cream the eggs with the castor sugar until pale.
Whisk in the yoghurt, Lismore Earl Grey tea and vanilla.
While whisking, slowly stream in the oil until fully mixed. Add the dry ingredients and mix thoroughly.
Pour the mix into the tin. Sprinkle the top with poppy seeds and granulated sugar.
Pop into the oven & bake until gorgeously cooked, approx 1 hour.
Enjoy!
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Inject a little a bit of fun and deliciousness into your day by making some old school Jammy Dodgers! These have always been a firm favourite with us and kids love making them - even if it requires a little bit of patience. But the jammy sticky crunchy rewards are worth it.
Ingredients:
1. Line 2 large baking sheets with parchment paper.
2. Beat the butter and sugar together in a large bowl until pale and creamy.
3. Gradually beat in the egg and vanilla extract.
4. Sift in the flour and mix to a dough. Bring the dough together with your hands and quickly knead on a lightly floured surface.
5. Shape the dough into a flat disc, wrap in cling film and chill in the fridge for 40 minutes.
6. After the 40 minutes, roll half the chilled dough out in a lighlty floured surface to a 3mm thickness.
7. Use a 5cm round cutter to stamp out circles, re-rolling the dough as necessary.
8. Place the discs on one of the baking sheets. Repeat with the remaining dough but use a 2 or 3 cm round cutter (or end the large of a large pipping nozzle) to stamp out the centres from each circle.
9. Place both baking sheets in the fridge for 30 minutes.
10. After the 30 minutes, take the baking sheets out of the fridge and bake the biscuits for 12-14 minutes or until crisp and pale golden.
11. Take the biscuits out of the oven, and leave on the baking sheets for 5 minutes then transfer to a wire rack to cool.
12. Once they have cool down, start to assemble the jammy dodgers! To assemble, spread about 1 tsp of Lismore Raspberry Preserve on each whole biscuit and sandwich the biscuits together- Now you're jammin!!
Enjoy!!
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