An easy and quick Salted Caramel Chocolate Brownie recipe using Mortimer Chocolate Salted Caramel Drinking Chocolate.
Launching a hot chocolate product in the heat of summer? You’d think you’d have to be mad, but this is exactly what the independent chocolate maker, Mortimer Chocolate is doing this July! Their range of drinking chocolates: chocolate, salted caramel and chocolate orange have just been launched on the Ocado Supermarket site, at the same time as we are all sweltering in the heat!
Adrian Smith, the master chocolate maker behind the drinks said “It seems odd, but the drinks will be in place for when the weather starts to cool off in the autumn, ready for the winter. But also, our drinks make a lovely refreshing COLD drink with milk too! Our customers tell us just how refreshing the cold version is, so the drinks are an all-weather option!”
In fact, the salted caramel pack carries a recipe to make the cold drink and there are more recipe ideas on the website, including one for a 10-minute chocolate cake recipe! Handy videos to show you exactly how! http://www.mortimerchocolate.co.uk/video-grid-gallery/ With cooler evenings and the kids at home during the summer holidays, these drinks offer the perfect all-round package to keep them (and you) satisfied and amused.
Adrian Smith went on to say: “Ocado liked the fact that our salted caramel drink had won a 2018 Quality Food Award, which usually go to much bigger brands with huge budgets. It is an endorsement of how good our drinks are that we beat off much larger competition. Our drinks are all based on natural cocoa powders, which gives them a delicious chocolate intensity. We’re really excited to have the opportunity to work with Ocado and for their customers to be able to try our chocolates.”
The Natural Cacao Powder used in this cake recipe is made from beans fermented under a carpet of banana leaves. It is rich in anti-oxidants, with a wonderful flavour. Most cocoa powders in the UK have been alkalised, (Dutch process), with chemicals to manipulate the flavour and colour of the powder. This process is not necessary with our superior Cacao Powder, and because it has not been alkalised it is called Natural.
| Red Velvet Cake |
You will require 2 x 21cm diameter cake tins greased and lined.
50g Mortimer Natural Cacao Powder
120ml natural plain yoghurt
1 teaspoon red food colouring.
120g butter or margarine
300g caster sugar 2 eggs, beaten
250g self-raising flour
1 teaspoon baking powder ½ tsp salt
| Method |
In a large mixing bowl cream the butter and sugar together.
Add the beaten egg, one at a time, together with a tablespoon of
the flour and beat until well mixed.
Mix the yoghurt, milk and food colouring together.
Sift the flour, baking powder, salt and natural cacao powder together.
Beat in 1/3 of the flour and 1/3 of the yoghurt into the creamed butter mixture, repeat twice more until all the ingredients are evenly mixed in.
Spoon into the cake tins and bake at 1800C (1600C for fan ovens), Gas Mark 5, for 25 to 30 minutes, until the cake is firm to the touch.
Turn out and allow to completely cool, before decorating with the frosting.
Cream Cheese Frosting
100g icing sugar
150g full fat cream cheese
1tsp vanilla extract
Soften the butter and beat in the icing sugar until light and fluffy
Add the vanilla extract and cream cheese and beat until well combined.
Spread half the icing in the centre and half on top of the cake.
Last night the Balmer Lawn Hotel, hosted the Institute of Hospitality Southern Branch, Student of the Year Awards. It was a perfect warm sunny May evening at the beautiful Blamer Lawn Hotel, set in the gorgeous New Forest.
Congratulations to the winners: Lucas Kelly (Front of House Student of the Year), Lauren Kates (Pastry Chef Student of the Year), Oliver Dillon (Chef Student of the Year), Chris Moat (Apprentice Student of the Year) and Mila Ilic (Management Student of the Year). What a talented bunch.
It is such a postive evening with enthusiatic students showcasing their skills.
The celebration dinner made by the professional team at the Balmer Lawn, was enjoyed by all. The dessert was gluten and dairy-free and included a dairy-free chocolate sorbet, made with Mortimer Chocolate.