Dark Chocolate Cranberry Rock Cakes Recipes

MINI DARK CHOCOLATE CRANBERRY ROCK CAKES

Steps:

• Heat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper.
• In a large bowl, sift together the flour, sugar, baking powder and salt. Add the butter and using pastry blender or pulling 2 table knives in opposite directions, cut in the butter to form coarse crumbs. Stir in chocolate chips and cranberries; set aside.
• In medium mixing bowl, beat together eggs and 1/2 cup whipping cream until well blended. Make a well in the center of the flour mixture and add the egg mixture. With rubber spatula, fold together all ingredients until combined and smooth.
• Using medium cookie scoop, scoop out 24 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with coarse sugar.
• Bake 18 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.

CRANBERRY ROCK CAKES

Steps:

• Preheat oven to 200°C (180°C fan forced). Grease oven trays.
• Sift flour and caster sugar into medium bowl, rub in butter. Stir in craisins, coconut, chocolate, egg, milk and extract. Do not over-mix.
• Drop heaped tablespoons of mixture about 5cm (2 inches) apart onto trays, sprinkle with demerara sugar.
• Bake rock cakes about 15 minutes. Cool on trays.

DARK CHOCOLATE-CRANBERRY ROCK CAKES

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper.
• In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
• In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
• Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
• Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.

DARK CHOCOLATE & CRANBERRY ROULADE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter a large (approx 30cm x 40cm) Swiss roll tin and line the base and sides with baking parchment. Lightly butter the parchment, dust with the plain flour and tip out any excess.
• Sift the self-raising flour, baking powder and cocoa into a bowl and mix in the ground almonds. Put the eggs and caster sugar in a large mixing bowl and beat, using an electric hand-whisk or tabletop mixer, for 5-10 mins until pale, thick and trebled in volume. The mixture should leave a trail when the beaters are lifted out.
• Fold the dry ingredients into the egg mixture using a large metal spoon. Pour into the prepared tin, then tip the tin from side to side until it is covered in an even layer of batter and the corners are filled. Bake on the middle shelf of the oven for 12-15 mins or until firm to the touch. Meanwhile, lay a sheet of baking parchment on the work surface and sprinkle with caster sugar.
• Allow the sponge to cool for 1 min before turning out onto the sugared paper. Peel away the backing paper and, with the short side facing you, roll the sponge away from you so that the sugary parchment is rolled inside the roulade. This will help you to fill and roll it later. Set aside until completely cold.
• To make the filling, beat the mascarpone with the orange zest. Unroll the sponge, discard the inside paper and evenly spread the mascarpone over, leaving a finger-width border around the edges. Cover with the cranberry sauce. Using the outside baking paper to help, roll the sponge away from you as tightly as possible. Transfer to a serving platter, cover loosely and chill while you prepare the frosting.
• For the frosting, melt the chocolate in a heatproof bowl over a pan of just-simmering water, or microwave on High for 2 mins, stirring halfway through. Set aside for about 10 mins until cooled, but still soft.
• Meanwhile, beat the butter and icing sugar together until pale and smooth. Pour in the chocolate and stir thoroughly to combine. Set aside for 20 mins to firm up slightly before using a palette knife to cover the roulade in frosting. Mark with a fork to create a log effect. To decorate, arrange the cranberries and bay leaves along the length of the log. Dust with a little icing sugar just before serving. Cut into slices, removing cranberries and bay leaves to serve. The roulade can be made up to a day ahead. Take it out of the fridge at least 30 mins before you want to serve it, to allow the filling and icing to soften.

CRANBERRY CHRISTMAS ROCKIES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and lightly oil a non-stick baking sheet. Rub together the butter and flour with your fingertips to fine breadcrumbs (or pulse in a food processor). Stir in the rest of the ingredients until you have a soft dough.
• Drop 8 tbsp or 16 heaped tsp of the dough on to the baking sheet, spacing out well. Bake for 18-20 mins until golden. Transfer to a wire rack to cool and dust with plenty of icing sugar. Pack into an airtight container or gift jars.