Dalia's Kitchen: raspberries

Chocolate & Marshmallow Fudge Raspberries

Image by Isidora Bojovic for ITP Publishing

I didn't spend enough time with Phares yesterday so I decided to work from home today and have the little trouble maker beside me. It's simply amazing how quickly he has grown! He used to sleep most of the time before, but now wiggles around on his little mat, makes the cutest noises I have ever heard and nibbles on everything that crosses his path (I wonder who he has that from?!). I actually just had to place him on my lap as he kept getting stuck turning over and didn't seem to be the happiest bunny (oh I forgot to wish everyone a very Happy Easter by the way!!). But really, with Phares growing every day, and really turning into a little character, my obsession with him grows and grows.. Yes, I am officially and utterly gaga!

I had a delish stir fry prawn for lunch (actually forgot to take a picture of it silly me) and now it's time for something sweet! I'm craving, and I mean craving sugary things at the moment which is not ideal before the summer but as long as I'm mixing it with some fruit it shouldn't be too bad, well at least it feels half as bad!

So if you have been reading the blog regularly, you may have noticed that I absolutely adore raspberries! Sweet yet sour, and the most beautiful color on a fruit in my opinion! And so this is another recipe including these lovelies which really brings out the flavor. The fudge is thick, sweet and dark and the raspberries cut through with their acidity..

Serves 4

Prep & Cook Time 10 minutes

200g dark chocolate (70%)
50g milk chocolate
50g butter
100g marshmallows
¼ cup single cream
1 pack fresh raspberries (~200g)

In a saucepan, heat the chocolate, marshmallows and butter on very low heat, stirring constantly so it doesn’t burn.

Once it’s melted add the cream and stir vigorously until smooth. Pour the warm fudge over the raspberries and indulge!

(As featured in Harper's Bazaar Arabia - November 2011)

Red Valentine's Cake♥

Image by Chris Mejorada for CPI Publishing

This is the first year with two loves in my life.. Phiras and my baby boy Phares.. What a feeling!! My little one is now starting to be really interactive, has a feisty little character and must be the cutest I've ever laid eyes on. Yes, I am indeed blinded by LOVE!!

But on this day dedicated to love in all its shapes and forms, I want to say thank you to those who have made me feel the love not just today, but during this past year. From my dear family, amazing friends, great team at work, the lovely customers at Kitsch Cupcakes, the teams at Harper's Bazaar Arabia, BBC Good Food ME, Dubai TV's Mashaheer, and last but not least, the incredibly kind readers of D's Kitchen. Happiest Valentine's Day♥♥♥♥♥

Red Velvet Cake with Dark Chocolate Icing & Raspberries

2 1/2 cups flour
1 ½ cups sugar
2 eggs
½ cup softened butter
1 cup milk
1 tbsp white vinegar
2 tsp vanilla
¼ cup cocoa powder
½ tsp red food color
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Chocolate Icing:

¼ cup melted dark chocolate
½ cup unsweetened cocoa
1 cup icing sugar
½ cup butter
2 tsp vanilla essence
pack of raspberries & chocolate shavings to garnish

Preheat the oven to 180C. In a large bowl, whisk the butter, sugar, vanilla, vinegar, coloring and add one egg at a time, mixing well after each egg.

In another bowl, sift the flour, cocoa, baking soda, baking powder and salt, then set aside.

Using an electrical mixer, alternate adding the flour mixture and the milk to the egg batter. Combine well but do not over mix.

Pour the batter in three nonstick pans (~16cm) and bake for about 30 minutes or until a toothpick or cake tester comes out clean. Let the cakes cool down.

In a stand mixer, whip up the butter until creamy, add the melted chocolate, cocoa and vanilla, then add the icing sugar gradually until well incorporated and creamy.

Now place one of the cakes on a rotating cake stand and spread a generous amount of icing on the cake. Place another cake on top and do the same, and with the last layer, turn the cake round side down and cover the entire cake with icing.

In the center place the raspberries, and sprinkle a little chocolate shavings on the side of this sumptuous chocolate cake. Decadent!