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Delicious Desserts Stone Bake Style!

Love is in the air!

 

Why stop creating delicious desserts just because Valentine’s Day has come and gone?!

 

February is the month of love and what better way to celebrate than explore these romantic culinary delights:

 

Stone Baked Chocolate Brownie Sundaes

 For people that suffer from ‘last-minute-itis’, this romantic dessert is ideal for you! The quick and simple prep will make sure your loved one isn’t left waiting!

  • 55g all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 tbsp cocoa powder
  • 3 oz bittersweet chocolate, chopped, or semisweet chocolate chips
  • 3 tbsp unsalted butter, plus more for greasing foil
  • 110g granulated sugar
  • 1 large egg, plus 1 yolk
  • 1 tsp vanilla strawberry ice cream, for serving
  • Raspberry Sauce, for serving

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 160 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Grease your cast iron tray with soft butter.

In a small bowl, whisk together the flour, salt, baking soda and cocoa. Set aside.

Place the chocolate pieces and butter in the top of a double boiler over barely simmering water. When the chocolate has just melted, remove from heat. Whisk in the sugar, eggs, and vanilla. Whisk in the reserved flour mixture until just combined.

Transfer the mixture to the cast iron tray. Bake for 25 to 30 minutes. Cool on a rack for at least 20 minutes.

Transfer the brownies to a cutting board. Using a 3 ½ inch heart-shaped cookie cutter, cut out two heart shapes. Cover with plastic wrap until ready to assemble sundaes.

Spoon a few tablespoons of raspberry sauce onto each dessert plate. Place a brownie heart next to a scoop of strawberry ice cream. Serve and enjoy!

 

Stone Bake’s Banana Split Tart

A flirty twist on the classic banana split, this dessert is bound to send your heart a flutter!

 

  • 1 box refrigerated pie crusts, softened as directed on box
  • 110g semisweet chocolate chips, melted
  • 2 containers (6 oz each) Fat Free banana crème yogurt
  • 2 small bananas, sliced
  • 1 can (21 oz) strawberry pie filling with more fruit
  • 230g fresh strawberries, sliced

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Unroll 1 piecrust on centre of ungreased large cookie sheet. Unroll second piecrust and place over first crust, matching edges and pressing to seal. With rolling pin, roll into 14-inch round.

Fold ½ inch of crust edge under, forming border; press to seal seam (if desired, flute edge). Prick crust generously with fork.

Bake for 20 to 25 minutes or until golden brown. Cool completely, for about 30 minutes.

Spread 55g of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over the chocolate. Arrange banana slices on top of yogurt. Spread the pie filling evenly over the top. Arrange strawberries over the pie filling. Drizzle remaining melted chocolate over the top. Cut into wedges and serve the deliciousness to your delighted loved one!

 

Chocolate Croissant Bread and Butter Pudding

Is breakfast your favourite meal of the day? If so, read on! This delightful concoction of sweet and savoury makes the perfect balanced dessert or breakfast treat!

 

  • Unsalted butter for the baking dish
  • 6 large egg yolks
  • 500ml whole milk
  • 250ml heavy cream
  • 230g granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • 6 croissants, cut into 1-inch pieces (about 1 pound)
  • 4 oz bittersweet chocolate, cut into chunks

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Butter a cast iron baking tray.

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared cast iron tray and bake until set and a knife inserted in the centre comes out clean. This will usually takes around 30 to 40 minutes. Serve warm or at room temperature so that the chocolate is all gooey and scrum!

 

Pear and Cranberry Individual Pies

Not with your loved one? Snuggle down with a flavoursome Pear and Cranberry pie! These perfect-sized portions are ideal for one!

 

  • 2 pounds (about 4) firm pears, peeled, cored, cubed into 1-inch pieces
  • 75g fresh or frozen cranberries
  • ½ inch piece of fresh ginger, peeled and finely minced
  • 56g granulated vanilla sugar
  • ¼ tsp ground cardamom
  • ½ tsp ground cinnamon
  • 2 tbsp of unsalted butter, cut into small cubes
  • ½ tsp almond extract
  • 1 9-inch pie crusts
  • coarse sugar, optional

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

In a large bowl, combine the pears, cranberries, ginger, vanilla sugar, cardamom and cinnamon, tossing to coat evenly. Spoon mixture onto prepared tray and spread into an even layer. Dot the top with butter.

Roast for 1 hour or until the pears are tender when pierced with a fork, and starting to get brown and caramelized around the edges. Remove from oven and let cool.

Use a slotted spoon to remove the pears from the cast iron tray, and place in a large bowl. Stir in almond extract.

Prepare pastry bases and tops according to manufacturer’s directions. Divide filling amongst the four pie wells.

Close lid and cook for 8-10 minutes or until pastry is golden brown.

Remove the pies and cool slightly.

If desired, before serving, lightly brush the tops of each pie with melted butter and sprinkle with coarse sugar!

 

We hope our Delicious Dessert recipes have given you some inspiration for treating yourself or a loved one this February! Please be sure to share your wood fired recipes and photos with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.

 

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

 

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