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Methylatedghosts recipes

methylatedghosts

Can't brain. Has dumb.
Some time ago in chat we were discussing food, and some requests were made to share a few recipes of mine, so here's to @Sakeenah @Mandi @Shadow Wolf

Pepernoten
For this recipe you'll need to make a spice mix called Speculaas. Used in several different Dutch baking recipes, and so I'll post that one first. A teaspoon measurement will be more than enough for 3 batches of pepernoten. All spices need to be ground - if you have a mortar and pestle, this would be the way to go because the flavour of freshly ground spices is, in my opinion, far superior than already ground ones.

Speculaas kruiden:
8 parts cinnamon
2 parts nutmeg (3 parts if you have no mace)
1 part clove
1 part cardamom
1 part white pepper
1 part coriander
1 part ginger
1 part anise seed
1 part fennel
Optional: 1 part chilli

Just chuck it all into a bowl and mix

Now for the pepernoten:
250g flour
1.5 tsp baking powder
125g sugar (dark muscovado is best for depth of flavour)
100g butter
50ml milk
1.5 Tablespoons speculaas kruiden

Preheat oven to 170°C
Combine dry ingredients
Soften the butter and add to dry ingredients along with the milk and combine
Line 2 baking trays with baking paper.
Roll the dough into thumbnail-sized balls, and arrange on the baking tray, pushing on them to create a slight indent on them, and keeping a fair amount of space between them. Put tray into the oven on fan bake with a timer set for 15mins. Let them cool on the tray till they have hardened somewhat. All done!
You should be able to get about 2 and a half trays or so. One great big bowl of pepernoten!

I do warn you, they are very addictive and super moreish. I also like to dip them in melted chocolate (especially for the chocolate cake decoration to follow this post)
 
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methylatedghosts

Can't brain. Has dumb.
Super-chocolate spiced chocolate cake
Biscuit base:
200g pepernoten (which you've just made and are trying not to eat...)
50g melted butter
Blend and press into a lined/greased cake tin. Refrigerate.

Place a pot with some water in it on the stove on a low heat. Rest a stainless steel bowl *above* the water (not touching). In this bowl, melt 250g of dark chocolate (72% cocoa is my choice). Pour this onto your biscuit base and allow to cool back to solid.

For the cake:
5 large eggs
100g dark chocolate
285g sugar. (Again here, I prefer to use dark muscovado sugar)
285g butter, softened
255g self- raising flour
55g cocoa powder
10ml milk
2-3 tablespoons Speculaas kruiden

Preheat the oven. 160°C for fan bake, 180°C otherwise. Melt the chocolate using the same method as before. Set aside.
Cream the butter and sugar together.
Whisk in the eggs one by one, beating so that each egg is fully combined before the next is added.
Add the milk and the melted chocolate and mix
Fold in the flour, cocoa, and speculaas.
Put into the cake tin and bake for one hour.

Ganache:
150ml double cream
150g dark chocolate

Once the cake has had time to cool, break the chocolate into a bowl.
On the stove, heat the cream till boiling (careful, because here it'll very quickly try to escape your pot)
Pour the hot cream over the chocolate and Whisk using a balloon Whisk till it's nice and glossy. Cool in the fridge for a few minutes - not too long, because you'll want it spreadable still. Beat with an electric Whisk to aerate then spread all over the cake.

Here I like to take any left over pepernoten, dip them in some more melted chocolate and use them to decorate the cake :)

Enjoy! It's very rich, and should be nice and moist. Superb with coffee
 
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