Chocolate Limes – Torcik

In England there are some old fashioned sweets called chocolate limes, which I really like. They consist of a crunchy lime coating over a dark chocolate paste centre.

I have been making several chilled cakes – torcik – and thought I would try out a variation based on this chocolate and lime idea.

This torcik is a variation on ones that I made previously with different fruits and bases.

I tried out a few variations on the proportions of the ingredients and decided that just having two layers worked best with a chocolate flake decorations on the top.

  1. Biscuit & chocolate base
  2. Sweet curd cheese with lime jelly

Ingredients

  • 100g of plain biscuits such as petit beurre, morning coffee or rich tea
  • 40g butter
  • 50g dark  chocolate
  • *
  • 300g twaróg or yoghurt cheese (could use full fat cream cheese)
  • 150g icing sugar
  • 80g butter
  • 4 yolks
  • 1 packets of lime jelly
  • *
  •  Cadburys flake or grated dark chocolate to decorate.

Method

  • Use a 22cm diameter loose bottomed or spring-form tin.
  • This is a smaller size than for my previous ones.
  • Lightly rub the base with some butter.
  • *
  • Crush the biscuits into small crumbs.
  • Melt the butter and chocolate gently, stirring to prevent burning.
  • Add the biscuit crumbs and mix well together.
  • Put the mixture into the base of the tin and press it down firmly.
  • Leave till it is cold.
  • *
  • Dissolve the lime jelly in 150ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • *
  • Gently mix in the cool jelly.
  • Pour the mixture over the base.
  • Level the top.
  • *
  • Leave for around 30 minutes so the jelly is starting to set.
  • Decorate  the top with sprinkled grated chocolate or flakes or both.
  • Leave to set – best in the fridge – for at least 3 hours.
  • Take great care when removing the torcik out of the tin.
  • Use a long thin spatula to ease the edge.
  • Use a tin to place the cake tin on to move it apart from the base.

 

Tea plates Waterlily by Taylor and Kent

Cherry Torcik

  • The inspiration behind the flavours in this torcik is from a Black Forest Gateau, which is a chocolate cake with sour cherries and Kirshwasser – a cherry spirit, and often with cream.
  • It is claimed to have been invented in 1915 but other sources say it was in the 1930s.
  • It was very popular in Britain in the 1970s and 1980s.
  • This torcik is a variation on two that I made previously with different fruits and bases.

When making a torcik you need time to let one layer set before starting on the next.

This torcik is composed of 3 layers

  1. Chocolate sponge base
  2. Sweet curd cheese with black cherry jelly
  3. Drained bottled cherries in black cherry jelly

Ingredients – base

Ingredients – cherry layers

  • 300g twaróg or yoghurt cheese (you could use full fat cream cheese)
  • 100g icing sugar
  • 80g butter
  • 4 yolks
  • 1 packet of black cherry jelly
  • *
  • Sweet or sour bottled cherries
  • 1 packet of black cherry jelly

Method

  • Use a 22cm diameter loose bottomed or spring-form tin.
  • Lightly rub the base and sides with some butter.
  • *
  • Melt the butter and chocolate and leave to cool a little.
  • Stir in the cake crumbs.
  • Mix together well.
  • Place on the base of the tin and pat down with a spoon.
  • Leave to go cold.
  • *
  • Dissolve the cherry jelly in 150ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • Gently mix in the cool jelly.
  • Pour the mixture over the sponge base.
  • Level the top.
  • Leave to set – best in the fridge – for at least 3 hours.
  • *
  • Mix up the black cherry jelly as per the instructions with 500ml of boiling water.
  • Leave the jelly to cool.
  • *
  • Drain the cherries from the juice.
  • Arrange the drained cherries over the black cherry/cheese layer.
  • Gently put the black cherry jelly over the cherries – use one spoon to pour this over the back of a second spoon.
  • Leave it to set again in the fridge – can take several hours.
  • Take great care when removing the torcik out of the tin.
  • Sprinkle some chocolate curls or flakes around the serving plate.

 

Tea Plates by Royal Crown Derby – Derby Posies  – 1972

 

 

 

Chocolate & Raspberry Cake

I decided to make a chocolate cake I had not made for a while. Raspberry jam is used in the cake and in the butter cream. The best results are with a jam that is not too sweet – a slight tartness is best.

I used raspberry jam that was made by my friend in Leeds from raspberries that  were grown on her allotment.

Ingredients

  • 150g plain flour
  • 2 teaspoons baking powder
  • 30g cocoa
  • 90g caster sugar
  • 120g butter
  • 4 level tablespoons of raspberry jam
  • 2 eggs beaten
  • 2 tablespoons of milk

Method

  • Pre-heat the oven to Gas Mark 5 – 190°C.
  • Grease and line the bottoms of 2 – 18cm diameter baking tins.
  • Mix the flour, baking powder and cocoa together.
  • Cream the butter, sugar and jam together.
  • Add the eggs bit by bit .
  • Fold in the flour mixture with the milk to make a soft dropping consistency.
  • Divide the mixture between the two tins.
  • Bake for 25 minutes.
  • When cold, sandwich together with the raspberry butter icing.
  • Dust the top with icing sugar to serve.

Raspberry Butter Icing

Ingredients

  • 60g butter
  • 2 tablespoons of raspberry jam.
  • 120g icing sugar.

Method

  • Cream together the butter, jam and around ¾of  of the icing sugar.
  • Add more icing sugar until the required consistency is achieved.

 

 

  • Coffee set – Greenway – by Hostess Tableware – 1960 – 1979
  • Designed by John Russell

 

Babka with Three Chocolates!

I was inspired by the use of 3 sorts of chocolate in a recipe I saw from Lidl to decorate a babka.

Babka is the name of a Polish cake – the word means grandmother and refers to the round dumpy shape reminiscent of an older lady wearing a long full skirt as is traditional in many Polish folk costumes.

Wooden Dolls in Polish Costumes

This marbled babka was made using a creamed sponge mixtureusing my mother’s friend’s basic recipe for a creamed sponge.

Ingredients – Cake

  • In this recipe you weigh the eggs in their shells and then use the same weights of butter, caster sugar and self raising flour.
  • Use 4 or 5 eggs
  • 2 drops of vanilla essence
  • 2 tablespoons of cocoa
  • 2 tablespoons of water

Method

  • Pre-heat the oven to GM4 – 180°C
  • Grease the babka tin with melted butter using a pastry brush.
  • For this babka, 4 eggs were used. (I could have used 5 eggs for this tin).
  • Cream the butter and sugar.
  • Beat the eggs with the vanilla essence and add them gradually – mixing in thoroughly.
  • Fold in the flour.
  • Use half of the mixture and place spoonfuls in the bottom of the tin.
  • Mix the cocoa and water together.
  • Mix the cocoa mixture into the second half of the cake mixture.
  • Placed this on top of the plain mixture and flatten it off.
  • With a metal knife lightly mix the two to give a marbling effect.
  • Bake the cake for 40 to 45 minutes.
  • Leave the cake to cool in the tin before turning out.

Ingredients – Icing

  • 100g of dark chocolate and 60g of butter
  • 50g of milk chocolate and 30g of butter
  • Shavings of white chocolate.

Method

  • Put the dark chocolate and butter into a glass bowl.
  • Heat the bowl over hot water, stirring till it all melts together.
  • Drizzle this over the babka and leave to cool.
  • Put the milk chocolate and butter into a glass bowl.
  • Heat the bowl over hot water, stirring till it all melts together.
  • Drizzle this over the dark chocolate.
  • Scatter the white chocolate shaving over the milk chocolate icing.

 

Portmeirion plate – The Holly & The Ivy – the pattern inspired by the 17th Century English Carol – launched in 1997.

Served on tea plates by Duchess – Poppies – from the 1980s.

Piernik with Chocolate 2

Piernik in Poland is associated with the Christmas season and would be made for Christmas Eve and for Christmas Day, it would also be made for Święty MikołajDecember 6thSt Nicholas Day. This is a day for present giving in Poland to children and I would always get a piernik shaped and decorated to look like the bishop that was St Nicholas.

I came across this recipe, which has grated dark chocolate added to the mixture and the result is excellent.  I posted it last year as Piernik with Chocolate.  Here I have added a sour cherry jam topping which makes it even better!

Ingredients

  • 250ml of runny honey
  • 220g of granulated sugar
  • 2 large eggs
  • 1.5 teaspoons of mixed spice (or 0.5 teaspoons each of ground cardamom, cinnamon & cloves)
  • 350g of plain flour
  • 2 teaspoons of baking powder
  • 100g of grated dark chocolate (I used one with 74%cocoa)
  • 100g of mixed peel
  • To serve
  • Sour Cherry Jam & Icing Sugar

Method

  • Grease and line a 32 x 22 cm tin.
  • Pre-heat the oven to GM3 – 160°C.
  • Whisk together the honey, sugar, eggs and spices.
  • Mix the flour and the baking powder together and mix this in.
  • Stir in the grated chocolate and the mixed peel.
  • Pour the thick batter into the tinand smooth down the top.
  • Bake for 60 – 65 minutes until a tester comes out clean.
  • Leave to cool in the tin.
  • *
  • Warm 2 – 3 tablespoons of sour cherry jam to make it easier to use.
  • Remove the piernik from the tin.
  • Brush the top of the piernik thickly with the jam and leave to cool and set.
  • Dust the top with icing sugar.
  • Cut into rectangles or triangles to serve.

 

 

Chocolate Orange Babka

This is a new recipe for a babka – it is very moist and tastes delicious.

I serve it just dusted with icing sugar but you could add a thin chocolate glaze.

Ingredients

225g Butter or Block Margarine

225g Caster Sugar

Finely grated zest and the juice of 1 orange

1 teaspoon of vanilla essence

2 tablespoons of apricot jam

4 eggs

175g self raising flour

1 teaspoon of baking powder

50g of cocoa

Method

Pre-heat the oven to GM3 – 160°C

Grease & flour well a large babka tin, tapping away any excess.

 

 

 

 

Beat well together the butter and sugar till pale and fluffy.

Beat the eggs well and gradually add them, beating the mixure after each addition.

Mix  in the vanilla essence, apricot jam, orange zest and juice.

In a seperate bowl mix the flour, baking powder and cocoa together.

Fold the flour mixture into the beaten mixture.

Spoon the cake mixture into the babka tin and level the top.

Bake for 50 – 55 minutes until the babka has risen and a cake tester comes out clean.

Cool for at least 5 minutes in the tin, then turn this out onto a wire cake rack to cool.

Dust with icing sugar before serving.

 

 

 

 

 

 

 

Served on Crown – fine bone china – England (no pattern name given).

Placek with Cranberries, Chocolate & Nuts

After Christmas I found  I had lots of dried cranberries & nuts left from other recipes.

So I decided to make a variation on my placek (flat cake) with chocolate, nuts & sultanas

Ingredients

120g butter or block margarine

120g Demerara sugar

2 eggs

120g self raising flour

1/4 teaspoon of vanilla essence

100g dried cranberries

100g chopped chocolate (a mixture of dark & white)

80g chopped nuts

Method

Grease and line a 21 x 26 cms baking tray.

Pre-heat the oven to GM4 – 180°C

Chop the nuts and the chocolate.

Mix the nuts, chocolate & cranberries together.

Cream together the butter and Demerera sugar.

Mix in the vanilla essence and the eggs.

Mix in the nut mixture.

Gently fold in the flour.

Put the mixture into a baking tray.

 

 

 

 

 

Bake for around 30 – 35 minutes.

Leave to cool in the tin.

Cut into squares to serve.

 

 

Served on Queen Anne teaplates – design name unkown.

Placek with Chocolate, Nuts & Sultanas

I have been making this placek (low flat cake) for years but I cannot remember where I got the recipes from.

The cake varies every time I make it as I alter the type or amount of each chocolate used and I also alter the dried fruit and nuts.

It is not quite a Polish recipe as  Demerara sugar is used rather than granulated & this is not a typical Polish ingredient.

Sugar

Sugar is produced from either sugar cane (a perennial grass) or sugar beet (a tap root).  When sugar cane is refined you get lots of partially refined products such as: treacle, golden syrup, Demerara sugar & various other brown sugars.

Demerara sugar is so named after a region in Guyana where it was first produced.

When sugar beet is used to make sugar you do not get all these brown sugars.

In Poland the main sugar products on sale are granulated sugar and icing sugar, also you can find vanilla sugar, for baking, which is sold in little sachet which contain one tablespoon of sugar.

Ingredients

120g butter or block margarine

120g Demerara sugar

2 eggs

120g self raising flour

1/4 teaspoon of vanilla essence

100g chopped chocolate (can be a mixture of dark, milk & white)

100g chopped nuts

80g sultanas (or currants or raisins)

Note

I think dried cranberries might work well here  but have not tried these as yet.

Method

Grease and line a 21 x 26 cms baking tray.

Pre-heat the oven to GM4 – 180°C

Chop the nuts and the chocolate.

Mix the nuts, chocolate & sultanas together.

 

 

Cream together the butter and Demerera sugar.

Mix in the vanilla essence and the eggs.

Mix in the nut mixture.

Gently fold in the flour.

Put the mixture into a baking tray.

Bake for around 30 – 35 minutes.

 

 

Leave to cool in the tin.

Cut into squares to serve.

 

Served on Royal Grafton – Woodside – 1950s

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Czekolada – Chocolate

A very brief history of chocolate

Chocolate originated in Central America around 2,000 years ago from the seeds of the cacao tree – Theobroma cacao.

Theo = god  &  broma = food  – means food of the gods

30 – 50 seeds (called beans) are found in a large pod.

It was consumed by the Aztecs & Mayans as a beverage.

Christopher Columbus took the cacao beans back to Spain in the middle of 16th Century and  within a hundred years it was established throughout Europe.

Chocolate in Europe was originally a beverage  and was sweetened to balance its bitter flavour.

In Spanish it is called is el chocolate which  comes from the Nahuatl (language of the Aztecs) word  xocolatl or chocolātl …. and so we get  czekolada in Polish and chocolate in English.

By the 19th century many processes had been invented which led to the modern solid form of chocolate

Famous Names in Chocolate.

Coenraad Johannes Van Houten, in 1815, introduced alkaline salts to reduce the bitterness & in 1828 reduced the natural fat – cacao butter  and produced  cocoa powder.

Joseph Fry learnt to make chocolate moldable by adding back the melted cacao butter.

Daniel Peter invented milk chocolate by using powdered milk developed by Henri Nestlé.

Rodolphe Lindt invented the conching (method of mixing and reducing the particle size of cocoa solids) machine.

John Cadbury in 1824 had a grocer’s shop in Birmingham where he prepared ground cocoa. Moving to a factory in 1831.

Milton S. Hershey in 1893 purchased chocolate processing equipment at the World’s Columbian Exposition in Chicago.

John Mackintosh had a confectionery business in Halifax from 1890.

Henry Isaaac Rowntree had a confectionery business  in York in 1862.

Joseph Terry was a  confectionery & chocolate maker in York from 1862.

Nowadays roughly two thirds of the world’s cocoa is produced in Western Africa  with Côte d’Ivoire being the largest source.

Chocolate in Poland

Chocolate in Poland has been by tradition dark & slightly bitter  – it is called gorzka – which means bitter.  Recently there has been a move to make milk chocolate. Personally I have not liked the milk chocolate produced in Poland, I much prefer the dark chocolate.

E Wedel.png

 

 

 

 

 

Karol  Ernest Wedel  (1813 – 1902) came to Poland from Berlin, accompanied by his wife, Karolina and in 1851, set up his own business in Warsaw, originally serving drinking chocolate.

The logo of the company is based on Karol Wedel’s signature.

Thought by many to be the Polish national chocolate brand.

In 1894 the company moved its main factory to another site in Warsaw.

His son Emil Albert Fryderyk Wedel (1841-1919)  worked in sweet and chocolate factories in  Europe before inheriting and expanding his father’s business.

His descendant Jan Wedel  who died  in 1960,  opened a second factory in 1934 in Praga another area of Warsaw, it was  one of the most modern in Poland.

Prior to  World War II,  Wedel became a successful private company, with shops in London and Paris.

The war devastated Poland and the company.

After the war, Wedel rebuilt the factory, but it was nationalised by the communist government and then re-privatised  in 1989 after the fall of communism.

In 1991 it was bought by PepsiCo Foods and Beverages.

In 1999, Cadbury bought E.Wedel and the factory in Praga, from PepsiCo.  The Praga factory was modernised in 2007.

In March 2010  Kraft Foods Inc acquired Cadbury plc.  The European Commission insisted that Wedel be sold in order for the takeover to go ahead.

It was sold to Lotte of  South Korea in June 2010.

 

Warsaw in the late 1970s

 

E Wedel.png

 

 

 

 

 

 

 

Image result for wawel chocolates poland

Adam Antoni Piasecki (1873 -1945)  Started a confectionery company in 1898 in Kraków naming it Wawel after the Royal Castle in Kraków.

 

 

 

Wawel Palace

 

Main Square –  rynek główny

 

At first his small workshop at Długa Street employed  five people.  His first shop was opened in a tenement house in the Main Square in Kraków and there is still a shop in this area today.

In 1951  three confectionery companies from Kraków merged  to form the new Zakłady Przemysłu Cukierniczego Wawel  (Wawel Confectionery Plant).

In 1992, as a result of privatisation, Zakłady Przemysłu Cukierniczego Wawel has become a joint stock company.

In 2005, the company changed its name to Wawel SA.

Plums & Chocolate

Candied Plums coated in chocolate with a cocoa cream filling (instead of the plum stone) –  I remember this combination from when I was a child & I still love it today.

Many visitors to Poland bring these goodies back for their friends.

These chocolates are made by  Solidarność / Goplana   whose origins are with Jan Kolański in 1911.

 

 

Kajmak

Kajmak (or kaimak in my older books) is a speciality make from cream or milk cooked with sugar and then butter is added. It is very sweet and dense,  pliable at first and hardening over time.

It is similar to a creamy type of fudge and it can also be made from tinned condensed milk which has been boiled and so is very like dolce de leche.

In my American-Polish cookery book it is called Turkish Fudge.

 

 

 

 

 

 

It is used in a variety of cakes including mazurek.

 

Mazurek with kajmak

Kajmak originated in Turkey and appeared in Poland in the 18th century in the reign of Stanisław II Augustus (1764–95).   Sugar was a luxury commodity then and this was originally just popular with the Polish nobility.

Kajmak

Ingredients

1/2 litre of milk (full or semi-skimmed)

400g of granulated sugar.

50g of butter

2 drops of vanilla essence

Method

Put the milk and sugar into a heavy bottomed saucepan and heat gently stirring most of the time to stop the mixture from catching and burning on the base.

Continue cooking and stirring until the volume has reduced to about half of the original and the mixture is thick – rather like jam in the spoon test.

Take the pan from the heat and add the butter and stir till it is incorporated.

Add the drops of vanilla essence and stir them in.

Use the kajmak straight away or pour into a glass bowl that you can heat over a water bath when you want to use it later.

 

 

 

 

Alternatively you can also pour it into a flat dish and cut it up as cubes or fingers of sweets later.

Kajmak is flavoured with a little bit of vanilla but can also have the following additions: caramel, chocolate or coffee

Caramel

In a frying pan heat 20g of granulated sugar until it just starts to turn light brown, then add 6 tablespoons of water and boil gently until you have a caramel syrup.

 

Add this to the kajmak before the addition of the butter.

Salted caramel is very popular in England at the moment and you can add a teaspoon of cooking or table salt to the caramel kajmak.

Then once it is poured out you can sprinkle coarse ground or sea salt on the top.

 

 

Here the kajmak was poured into a rectangular dish.

Chocolate

50g of cocoa mixed with around 6 tablespoons of water

or

80g of melted dark chocolate

Add this to the kajmak before the addition of the butter and reduce the liquid until the kajmak is the correct consistency.

 

 

Coffee

100 to 125 mls of strong coffee made from 20g of ground coffee.

 

 

Brew the coffee in a cup or jug, leave for around 10 minutes and then strain the liquid from the grounds.

Add this to the kajmak before the addition of the butter and reduce the liquid until the kajmak is the correct consistency.

Quick Kajmak

In a recipe book I bought recently there is a recipe for kajmak using  krówki which are classic Polish sweets (krówka mleczna = milky cow) described as creamy fudge.

The recipe used 500g of the sweets which would have been two packets – I just used one packet to test them out.

Ingredients

250g of krówki

120ml of milk

1 tablespoon of butter.

Method

Unwrap the krówki and place them with the milk in a small saucepan.

Heat gently, stirring with a wooden spoon until the sweets dissolve.

Add the butter and let it melt.

 

Use whilst it is warm.

Note

This worked very well & one packet could be enough – I must admit I prefer the original version but this is easier & quicker.