Posts Tagged ‘Trish Deseine Chocolate’

I used to be afraid of eggs.

And probably with due cause – there are countless stories on the news about salmonella and other health risks associated with raw eggs.  But one of the most wonderful things about having chickens in the backyard is that I am finally confident enough in the quality of our eggs to eat them raw.

So this is a recipe for Christine, Christina, Jan, Amanda, Spice Girl and all my other friends who know the joy of having a warm egg, freshly laid that morning.  The eggs in this recipe are not cooked at all, so if you’re planning to make it, please only use eggs you’re completely sure about.  Commercial eggs are often months old before they’re put out for sale (even free range ones) and it would probably be unwise to use them in this recipe.  Sigh. Obviously I’m still a little afraid of eggs.

The great thing about this recipe (apart from being outrageously simple) is that there’s no added sugar or dairy.  It resulted in a firm mousse with a dark, pure chocolate flavour that matched brilliantly with our old bottle of vintage porto.

The recipe comes from Trish Deseine’s Chocolate, a much loved and well used volume on our cookbook shelf.

  • 150g (5oz) dark chocolate (I used Callebaut 811 54%)
  • 2 teaspoons rum, coffee liqueur or brandy (optional)
  • 5 super-fresh large eggs (59), separated

1. In a large bowl, melt the chocolate in the microwave or over a saucepan of simmering water.

2. Remove from heat and stir in the alcohol (optional).  Note that when the alcohol is added, the chocolate will seize up a little – don’t panic.

3. Add the egg yolks one at a time, stirring well into the chocolate mixture to loosen it up.

4. Whisk the egg whites until stiff, then stir a large spoonful into the chocolate mixture to soften it.  Then carefully fold the remaining beaten egg whites into the chocolate mixture.  Pour the mixture into a large serving bowl, or several smaller ones and refrigerate until firm.  Decorate with grated chocolate before serving.

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Aren’t these cute?

I’m inviting Ozoz (The Kitchen Butterfly) and Heidi (Steps on the Journey) over for a virtual tea party.  Oz because these are known here as butterfly cakes, and Heidi because our recent discussion inspired me to seek out this old-fashioned recipe, a staple of kids’ birthday parties alongside the fairy bread and chocolate crackles.

Butterfly cakes are usually vanilla flavoured, filled with cream and decorated with a little jam for colour,  but I couldn’t resist this simple recipe from Trish Deseine’s Chocolate cookbook. The cake component is quite mildly flavoured, making it a perfect foil for the rich buttercream.  Of course, you could easily adapt this technique to any cupcake recipe!


  • 125g (8 tablespoons) unsalted butter, softened
  • 125g (40z) white sugar
  • 3 large (59g) eggs
  • 100g (3½ oz) plain (AP) flour
  • 25g (1 oz) cocoa powder (sifted)
  • 1½ teaspoons baking powder (sifted)

Butter cream

  • 150g (10 tablespoons) unsalted butter, softened
  • 250g (9 oz) icing sugar mixture (confectioner’s sugar)
  • 40g (1½ oz) cocoa powder  (sifted)

1. Preheat oven to 190C (375F) or 175C with fan (350F with fan).  Line patty pans with paper cups.

2. In a mixing bowl, beat together the butter and sugar until soft, then add the eggs one at a time and beat to incorporate.  Add the flour, cocoa and baking powder and mix well to combine.

3. Half fill the paper cups (mine took a heaped dessertspoon full each) and bake for about 15 minutes or until firm.  The little cakes will be quite flat with a slightly domed top.  Allow to cool completely.

4. To make the butter cream, stir the cocoa powder into two tablespoons of hot water to dissolve. In a mixing bowl, beat the dissolved cocoa powder, butter and icing sugar together until light and fluffy, adding a little more hot water if necessary.

5. With a small sharp knife, carefully cut out a circle from the top of each cake, leaving a hollow dip on the top.  Fill the hole with butter cream (I used a piping bag).  Cut the removed circle into two halves, and position them in the butter cream at an angle to resemble butterfly wings.  Now invite a few friends around for a tea party!

Click here for a printable version of this recipe

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