My thanks to Ulysess Press for sponsoring today’s post and giveaway. I received a complimentary copy of The Unofficial Hogwarts Cookbook for kids to thank me for my time.
About The Unofficial Hogwarts Cookbook for Kids: 50
Magically Simple, Spellbinding Recipes for Young Witches and Wizards:
This new hardcover cookbook is packed with 50 delicious
recipes, easy step-by-step instructions, and spellbinding full-color photographers
perfect for any young Harry Potter fan. The Unofficial Hogwarts Cookbook for Kids by
Alana Al-Hatlani will have aspiring witches and wizards brewing potions, baking
stellar treats, and cooking creative dishes in no time. From breakfast all the
way to dessert, this book makes any meal or snack extra special (and
educational!), with recipes like:
- Rock Cakes
- Granola Bars “Owl Food”
- Magic Star Fruit Salad
- Pumpkin Pasties
- Cauldron Cakes
- Acid Lollipops
- Sticky Toffee Pudding
- Butterscotch Beer
As promised, here is the recipe for these delightful looking
Cauldron Cakes. I’m going to try making them very soon. Excerpted from The
Unofficial Hogwarts Cookbook for Kids by Alana Al-Hatlani. Copyright
© 2021 Ulysses Press. Reprinted with permission from Ulysses Press. New York,
NY. All rights reserved.
From The Author- Alana Al-Hatlani:
“Here’s a fun take on cauldron cakes, which are sold
on the train trolley: a rich chocolate cake with a melty molten center. If you
want to practice transfiguration, try to turn one of these cakes into a
cabbage. Though be careful—that’s a spell for sixth-years!”
Cauldron Cakes Recipe:
Yield 4 large or 6 small cakes / Cook time 30 minutes
Ingredients:
2 tablespoons cocoa powder
5 ounces semisweet chocolate, chopped
½ cup (1 stick) unsalted butter, cubed
2 eggs
2 egg yolks
¼ cup granulated sugar
¼ teaspoon kosher salt
2 tablespoons flour
powdered sugar (optional)
Preheat the oven to 425°F. Grease 4, 6-ounce
ramekins or 6 cups of a muffin tin with cooking spray.
Dust the ramekins or muffin tin with the cocoa
powder, making sure there are no blank spots.
To a microwave-safe bowl, add the chocolate
and butter.
Melt the chocolate and butter in 30-second
increments, stirring the mixture between each increment. Set aside to cool to
room temperature.
In the base of a stand mixer fitted with a whisk attachment or in a bowl with a whisk,
whisk the eggs, egg yolks, sugar, and salt until pale and increased in
volume.
Slowly whisk in the chocolate mixture to
combine, then whisk in the flour.
Divide the batter among the 4 ramekins or 6
muffin cups, filling them three-quarters of the way up.
Bake for 12 to 14 minutes, until the edges of
the cake look set and the center is puffed. If using a muffin tin, bake for
only 8 to 10 minutes.
Allow to cool for 1 minute before having an
adult help invert the warm cakes onto a plate. Dust the tops of cakes with
powdered sugar, if using.
Serve warm, cracking open the center of the
cakes to watch the little cauldrons ooze.
I invite you to learn more about the author if
this cookbook, Alana Al-Hatlani who is a baker by morning and food writer by
night, by visiting her website here.
If you would like to purchase a copy of this hardbound cookbook, head on over
to Ulysses Press here.
Thanks to today’s sponsor, Ulysses Press, a lucky reader will win a hardbound copy of The Unofficial Hogwarts Cookbook for kids. Entering is simple, but please read over all terms before entering.
Rafflecopter selected Winner: Barb W.
Please share in comments: If you won this cookbook, would you keep it or gift it?
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