5 recipes to try this Chocolate Week

5 recipes to try this Chocolate Week


Posted 17th Oct 2018

With Chocolate Week upon us, it's the perfect time to indulge in some delicious baked treats - we have the perfect selection for you to try...

Chocolate Cake

Serves: 8 - 10 slices

You will need

250g fresh, cooked and peeled beetroot
200g dark chocolate (70% cocoa solids)
4tbsp hot espresso coffee
200g butter
110g plain flour
25g ground almonds
1tsp baking powder
3tbsp cocoa powder
5 eggs, separated
190g golden caster sugar
80g Rachel’s Low Fat Vanilla Yogurt

Directions

1. Pre-heat the oven to 190°C/350°F/Gas Mark 4. Grease and line an eight inch round loose bottom or spring- form tin and line with a disc of greaseproof paper.

2. Blend the beetroot in a food processer until a rough puree is achieved.

3. Carefully melt the chocolate and hot espresso coffee, in a bowl suspended over a pan of boiling water.

4. Add the butter into the bowl to allow it to soften slightly. Remove from the heat and allow to cool.

5. Sift the flour into the into chocolate and butter mixture, before adding the ground almonds, baking powder and cocoa powder. Mix well.

6. Separate the eggs, then whisk the egg yolks in a bowl until pale and creamy. In another bowl, whisk the egg whites until soft peaks are formed and then add in the sugar.

7. Stir the beetroot puree into the beaten egg yolks, before adding the chocolate mixture from step 5 into the bowl. Fold gently, add the yogurt and stir again.

8. Add the egg white and sugar mix and gently fold in until all the ingredients are fully combined to form your cake mixture.

9. Pour the cake mixture into the prepared tin and bake for 40 minutes (or until a skewer inserted into the cake comes out clean) Allow the cake to completely cool in the tin and then transfer to a wire cooling rack. Remove the greaseproof paper if necessary.

10. To make the chocolate ganache, break the chocolate chunks into a bowl. Gently heat the cream until just boiling, remove from the heat and then pour the hot cream over the chocolate pieces. Continue to stir until the chocolate is entirely melted.

11. Pour the chocolate ganache over the cake and allow to flow across the top and down the sides. Use a palette knife to help achieve a smooth, even texture.

12. Allow to set, leaving overnight for best results.

For more information, please visit:www.rachelsorganic.co.uk

Chocolate Chilli Brownies

You will need

150g unsalted butter, softened
150g good quality plain chocolate, chopped
100g good quality chilli plain chocolate, chopped
175g Billington?s golden caster sugar
3 large eggs
75g flour
? red chilli, very finely chopped
75g whole blanched almonds, roughly chopped

Directions

1. Preheat the oven to 170?C/325?F/Gas Mark 3. Grease and line a square 20cm square cake tin.

2. Place 100g plain chocolate and all of the chilli chocolate into a bowl with the butter. Set the bowl over a pan of gently simmering water. Make sure the water does not touch the bottom of the bowl. Heat, stirring gently until melted. Remove the bowl from the pan and cool slightly.

3. Beat the sugar into the chocolate mixture using an electric mixer. Add the eggs one at a time until all combined. Sift in the four and beat until the mixture is smooth. Add the chilli, remaining chocolate and almonds.

4. Pour the mix into the tin and bake for 30 minutes or until a skewer inserted into the brownie comes out

5. Allow to cool. Cut into squares and serve.

Chocolate Cake

Serves: 8 - 10 slices

You will need

250g fresh, cooked and peeled beetroot
200g dark chocolate (70% cocoa solids)
4tbsp hot espresso coffee
200g butter
110g plain flour
25g ground almonds
1tsp baking powder
3tbsp cocoa powder
5 eggs, separated
190g golden caster sugar
80g Rachel’s Low Fat Vanilla Yogurt 

Directions

1. Pre-heat the oven to 190°C/350°F/Gas Mark 4. Grease and line an eight inch round loose bottom or spring- form tin and line with a disc of greaseproof paper.

2. Blend the beetroot in a food processer until a rough puree is achieved.

3. Carefully melt the chocolate and hot espresso coffee, in a bowl suspended over a pan of boiling water.

4. Add the butter into the bowl to allow it to soften slightly. Remove from the heat and allow to cool.

5. Sift the flour into the into chocolate and butter mixture, before adding the ground almonds, baking powder and cocoa powder. Mix well.

6. Separate the eggs, then whisk the egg yolks in a bowl until pale and creamy. In another bowl, whisk the egg whites until soft peaks are formed and then add in the sugar.

7. Stir the beetroot puree into the beaten egg yolks, before adding the chocolate mixture from step 5 into the bowl. Fold gently, add the yogurt and stir again.

8. Add the egg white and sugar mix and gently fold in until all the ingredients are fully combined to form your cake mixture.

9. Pour the cake mixture into the prepared tin and bake for 40 minutes (or until a skewer inserted into the cake comes out clean) Allow the cake to completely cool in the tin and then transfer to a wire cooling rack. Remove the greaseproof paper if necessary.

10. To make the chocolate ganache, break the chocolate chunks into a bowl. Gently heat the cream until just boiling, remove from the heat and then pour the hot cream over the chocolate pieces. Continue to stir until the chocolate is entirely melted.

11. Pour the chocolate ganache over the cake and allow to flow across the top and down the sides. Use a palette knife to help achieve a smooth, even texture.

12. Allow to set, leaving overnight for best results.

For more information, please visit:www.rachelsorganic.co.uk

Chocolate Fudge Cake

You will need

175g self-raising flour
2? tbsp cocoa powder
1tsp bicarbonate of soda
150g caster sugar
150ml corn oil
150ml milk
2 eggs
2 tsp vanilla extract
125g dark chocolate (70% cocoa solids)
397g can Carnation Caramel
1 tbsp icing sugar

Directions

1. Preheat the oven to 180?C/350?F/Gas Mark 4. Base line 2 x 18cm sandwich tins with baking parchment.

2. Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar. In a jug measure the oil and milk, then add the eggs, one teaspoon of vanilla and mix together with a fork until combined. Beat two tablespoons of the caramel until smooth and whisk into the egg and oil mixture. Combine the wet with the dry ingredients and mix well. The cake mix will be quite wet. Pour the mixture into the tins and bake in the centre of the oven for 20-25 minutes until springy to the touch.

3. Cool the cakes in their tins and then turn out onto a wire rack. Remove the baking paper and cool.

4. Melt the chocolate in short bursts in the microwave, stirring until smooth, or in a bowl over a pan of simmering water. Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy. Sift in the icing sugar and combine thoroughly.

5. Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half. Spread the remaining frosting over the top of the cake and down the sides to cover completely. Leave to set and cut into slices.

Chocolate Puddle Pudding

Serves: 5-6

You will need 

250g plain Divine chocolate, broken into pieces
300ml semi-skimmed milk
2 tbsp brandy, optional
50g unsalted butter, softened
150g caster sugar
2 eggs, separated
25g self-raising flour
25g cocoa powder, plus extra for dusting
whipped cream, to serve 

Directions 

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Put the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy, if using.

3. Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and melted chocolate mixture.

4. Whisk the egg whites in a separate, grease-free bowl until they hold their shape.

5. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.

6. Turn the mixture into a 1.5 litre pie dish and place in a roasting tin. Pour boiling water to a depth of 2.5 cm into the tin.

7. Bake for about 35 minutes or until a crust has formed. There should be a light crusted sponge on top and a hot sticky chocolate sauce underneath.

8. Dust generously with cocoa powder and serve hot with whipped cream.

Recipe courtesy of www.divinechocolate.com / image Hilary Moore






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