Chocolate Crunch Torte

Proper chocolate...  Delia wrote this recipe years ago and I made it for the first time too many years ago.  Let's not get into how many years I'm talking about but it's a classic recipe.  We have a similar recipe in the family since I was a child.  It is very easy to make, simply because there is no baking.  It can be easily done the night before if you have limited time on the day.  If you take out the rum, it's a perfect cake for a kids party.   You just need to find very good quality chocolate that has about 70% cocoa solids.
However, I have to warn you, it's a very rich chocolate cake so you may want to have small slices.

Chocolate Crunch Torte
(Serves about 12)

400 g dark chocolate with about 70-75% cocoa solids - broken into little pieces

150 g chopped or sliced almonds

100 g tinned sour cherries

60 g raisin- soaked in water a day before

1 tablespoon of rum

100 g butter

250 ml double cream - lightly whipped

250 g oat biscuits chopped

1 teaspoon vanilla sugar

about 1-2 tablespoons of cocoa powder to dust

In a non-stick pan, roast the almonds for few minutes over medium heat.  Stir them often, otherwise they will burn really quickly.  When they are done, leave them to cool.

Start melting the chocolate and butter in a bowl that sits over a saucepan filled with simmering water.  Melt the chocolate with the butter until it's smooth. After that remove the chocolate bowl and set it aside to cool down for few minutes.  If the chocolate starts to get hard and not so glossy anymore, don't worry.  Next step will make it smooth again. 

Add the double cream, rum and vanilla sugar to the melted chocolate-butter mix and stir very well. 

Next, add the raisins, cherries, chopped biscuits and almonds into the mixture.

The best is to use a cake tin with a loose base (20 cm - 8''), that is lightly greased with butter.  Pour the cake mixture into the cake tin as evenly as possible.  

Cover it with a folio and put it in the fridge to chill for at least 4 hours, preferable over the night. 

Take it out 15-20 minutes before you serve.  Dust over it with some cocoa powder.  

This rich cake is even more delicious when served with whipped cream.

Enjoy!

Macaroni and Cheese with Spinach

I seem to always have a question in my mind when I'm thinking about what to cook. "Would my children eat this?" They are not picky children, but they are still very small.  I do try to introduce them to a variety of cuisines as much as possible, but it is not always easy to find suitable dishes, especially when one of them has only 10 teeth.  I try to make sure I cook something that is attractive for everybody.  I do the usual pasta dishes once a week or so, but I do get bored of cooking pasta the usual way sometimes and I need a change.  This time I decided to try the famous mac and cheese, but I wanted to add some vegetables in it to make a little bit more balanced meal for the children.  This is quite an easy recipe and kids love it.  You can always try with other kind of vegetables or cheese.  

Macaroni and Cheese with Spinach

300 g pasta (cornetti type)

about 300 g of cooked spinach (you can use fresh or frozen)

100 g Gorgonzola cheese - chopped into little pieces

50 g Mozzarella - chopped into little pieces

70 g grated Parmesan

250 ml milk (about a cup of milk)

2 eggs

salt and pepper

15 gr butter - chopped into little pieces

4-5 fresh basil leaves - roughly chopped

Start with cooking your pasta as usual by following the instructions on the package.  When it's cooked drain and leave it to cool for a while.  In a separate bowl, whisk two eggs, milk, some salt and pepper.  Take a gratin or baking dish and put your pasta, spinach, Gorgonzola, most of the Parmesan (leave about a tablespoon of it for later), basil and egg mixture in and mix them all together.  Next, put the Mozzarella pieces and sprinkle the rest of the Parmesan over, then put the bits of butter on top.  Bake it in a preheated oven at 180° C(356° F) for about 35-40 minutes.  I would check with a fork if it's done inside as well before taking it out.  It goes really well with a mixed salad.  Enjoy!