mortimer chocolate
Red Velvet Chocolate Cake made with Natural Cacao Powder, which give this cake its distinctive colour
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. Ingredients 50g Mortimer Natural Cacao Powder 120ml natural plain yoghurt 120ml milk 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 Ingredients 50g butter 100g icing sugar 150g full fat cream cheese 1tsp vanilla extract |
Method 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. |
Institute of Hospitality Student of the Year Awards 2019, Southern England, hosted at the Balmer Lawn Hotel in the New Forest.
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.
Blue Orchid Bakery is coming to Wokingham, serving, among other tasty bakes, fantastic brownies using Mortimer Chocolate
We wish Elena lots of success. We have been supplying Elena and her Mum Bridget chocolate for their fantastic brownies for many years and are so excited to see this business grow.
You can read more about Elena and her new business venture here at The Wokingham Paper
Sumptuous Chocolate Sauce
Christmas Hot Chocolate – is it too early to think about Xmas shopping?
Mortimer Chocolate is as an ideal Christmas Hot Chocolate. It featured in the @Telegraph Christmas Inspiration pull out, with The Telegraph on Sunday 4th Nov.
Our wonderful 70% cocoa solids chocolate makes a luxury hot chocolate and is an ideal Christmas gift, especially as you can make fantastic brownies with it as well.
Are you someone who has Christmas all wrapped up by December or do you not even think about it until the Advent Calander comes out?
Salted Caramel Drinking Chocolate is a winning Hot Chocolate
The Quality Food Awards were announced last night and our Salted Caramel Drinking Chocolate came 2nd in the tea and other hot beverage category. Available to buy at BigBarn.