All Info About Chocolate Recipes

posted by Carol on Nov 19

Serves 6 - In the UK, a Christmas Yule Log is a traditional cake. If you have never eaten it, try this recipe and I am sure you will put it on your list of family favourites for Christmas food.

Chocolate Christmas Yule Log

*Picture of Yule Log: Copyright © Jsh3d used under a GNU Licence.

Ingredients
5 eggs, separated
115g/4oz caster (superfine) sugar
50g/2 oz cocoa powder
1 tsp warm water

Filling
475ml/16 fl oz double (heavy) cream
200g/7oz white chocolate
90g/3oz caster sugar
2 tbs brandy (or other flavouring)

Ganache to Cover (Optional)
250ml/8 fl oz double (heavy) cream
225g/8oz plain (semi-sweet) chocolate

Method
1. Preheat oven to 180 deg C/350 deg F. Grease and flour a 13 inch x 9 inch (33cm x 23cm) Swiss (jelly) roll tin (pan) and then line it with greased non-stick paper. Prepare another piece of non-stick paper, the same size as the cake tin and sprinkle it evenly with 2 tbs of the caster (superfine) sugar. Put that paper to one side for now.

2. Put the egg yolks and remaining caster sugar into a bowl and whisk until it thickens enough to leave a trail. Then sift the cocoa and fold into the egg yolks

3. Whisk the egg whites until they form soft peaks. Add one tbs to the egg yolks and fold in, then add the rest of the egg whites and fold in carefully.

4. Tip it into the Swiss roll tin and spread evenly all over the tin, right up to the edges and into the corners. Cook for about 20 minutes until firm to the touch and the cake springs back when pressed.

5. Turn the cake out on to the sugar covered non-stick paper prepared earlier. Carefully peel off the paper used to line the cake tin then cover with a clean damp cloth.

6. Filling: break up the chocolate in to small pieces then put it and 120ml/4 fl oz of cream into a saucepan. Heat slowly, stirring continuously until the chocolate melts. Put it to one side to cool to room temperature.

7. Whip the remaining cream and brandy (or other flavouring) until it reaches the soft peaks stage then fold it into the cooled chocolate mixture.

8. Cover the cake with the filling and then roll up. Don’t worry if it cracks. If you don’t want to cover it with the chocolate ganache, just dust it with a little sifted icing sugar (confectioners sugar).

9. Ganache: Just melt the chocolate in a saucepan with the cream, stirring continuously. When it is melted, pour into a bowl and leave to cool then whisk until the ganache thickens.

10. Completely cover the Yule Log with the ganache and, with a cocktail stick, draw lines in the ganache to imitate wood grain. Sprinkle with a little sifted icing sugar and decorate with holly or other Christmas decoration.

posted by Carol on Nov 18

Although there is no cooking involved in this cake, you do should make it the day before you need it because it has to stand in the refrigerator. It’s well worth the wait!

Ingredients
100g/4oz plain sweet biscuits (cookies)
50g/2oz digestive biscuits (Graham crackers)
50g/2oz chopped walnuts
100g/4oz butter
2 level tbsp caster sugar
75g/3oz golden syrup
50g/2oz cocoa

Icing
50g/2oz plain chocolate
75g/3oz icing sugar
large knob of butter

Method
1. Crush the both types of biscuits (cookies) and then mix with chopped walnuts.

2. Cream together the sugar, butter and golden syrup.

3. Beat in the cocoa, then the chopped nut and biscuit mixture until well mixed.

4. Put an 8 inch flan ring on a plate and mold the mixture to fit.

5. Leave in the refrigerator overnight.

6. The next day, take it out of the flan ring.

Icing

8. Put the chocolate, icing sugar and butter in a pan and add a tablespoon of hot water. Heat gently until the chocolate melts, stirring occasionally.

9. Spead the icing over the cake then leave to set.

posted by Carol on Nov 18

This is an adaptation of the muffin theme using fresh strawberries. These muffins are delicious straight from the oven, they can also be frozen and served after being warmed in the oven.

Smiling Breakfast of Muffins and a Banana Photographic PrintBuy at AllPosters.com

Ingredients
2ozs (50g) unsalted butter
2ozs (50g) luxury continental chocolate
2ozs soft brown sugar plus extra for drizzling
1 large egg, whisked
3 tablespoons milk
4ozs (110g) self raising flour
8ozs fresh strawberries.

Method
1. Preheat the oven to 180C, 350F, gas mark 4.

2. Line a well greased six hole muffin tray with greaseproof paper.

3. Place the chocolate together with the butter in a small pan over a very low heat, stirring all the time until smooth and melted right through.

4. Put the flour, milk, egg and sugar in a bowl.

5. Add the melted chocolate mixture and mix carefully. Cut the strawberries in quarters.

6. Add them to the mixture and gently fold in.

7. Place the mixture in to the prepared muffin tins.

8. Drizzle over the remaining sugar and bake on the middle shelf of the oven for about 30 minutes or until a thin knife or skewer comes out clean.

posted by Carol on Nov 18

This is absolutely one of the most delicious chocolate cakes ever. If you have never tasted a Sachertorte, you just haven’t lived! Remedy that right away with this recipe.

A Passion For Chocolat Art Print
Buy at AllPosters.com

Ingredients
225g/8oz good plain chocolate
150g/5oz softened butter
115g/4oz caster sugar
8 eggs, separated
115g/4oz plain flour, sifted

Glaze and Icing
225g/8oz apricot jam
1 tbsp lemon juice
225g/8oz good plain chocolate
200g/7oz caster sugar
1 tbsp golden syrup
250ml/8fl oz double cream
1 tsp vanilla essence

Method
1. Preheat oven to 180 deg C/350deg F/Gas mark 4.

2. Grease a 23cm/9in cake tin and line the base with greaseproof or other non-stick paper.

3. Break the chocolate into small pieces and melt it either over simmering water or in the microwave (see techniques).

4. Cream the butter and sugar together until pale and fluffy. Add the egg yolks, one by one, and beat well with each addition.

5. Beat in the melted chocolate.

6. Fold in the sifted flour.

7. Whisk the egg whites until they form stiff peaks.

8. Fold about a quarter of the egg whites into the cake mixture then fold in the remainder.

9. Put the mixture in the cake tin and level off. Bake for about 50 to 55 minutes. When done, let them rest in their tins for 5 minutes before turning onto wire racks to cool.

10. To make the glaze, heat the apricot jam and lemon juice until liquid, then strain through a sieve.

11. When completely cold, slice the cake through the middle to make two layers. Glaze the top and sides of each with the apricot and lemon mixture then sandwich them together.

12.To make the icing, heat the chocolate, broken into small pieces, sugar, golden syrup, cream and vanilla in a saucepan. Keep on a low heat and stir continuously until the ingredients form a thick, smooth mixture. Simmer gently without stirring until it reaches a temperature of 95 deg C or 200 deg F, using a sugar thermometer. Pour the mixture over the cake so that it completely covers the sides and top. Leave it to set. You can decorate it with chocolate curls or leaves if you want.

posted by Carol on Nov 18

Although this cake won’t be as super-light as a Victoria sandwich cake, it is super-fast to make.

Ingredients
6oz soft margarine
3/4 cup (6 oz) fine grained (castor) sugar
3 eggs
1 1/2 cups (6oz) cake (self raising) flour
1 1/2 tbs cocoa powder (not drinking chocolate)
1 1/2 tsp baking soda (powder)

Method
1. Preheat oven to 350 deg F (180 deg C). Grease two 8 ins (20cm) sandwich pans (tins) and line the bases with a circle of greased greaseproof paper.

2. Sieve (strain) the flour, baking soda (powder) and cocoa together.

3. In a mixing bowl, put the margarine, eggs, sugar and flour then mix together with an electric mixer or wooden spoon.

4. Once they are mixed together well, carry on beating until the mixture is shiny and smooth - a couple of minutes with an electric mixer.

5. Divide the mixture between the two prepared sandwich pans (tins) and spread the mixture in them evenly with the tops smooth.

6. Bake for about 30 minutes. They should just start to shrink away from the side of the tins when cooked and a skewer or thin bladed knife will come out clean.

6. After a few seconds, turn onto a wire cooling rack and remove paper.

7. Sandwich together with jam, whipped cream or butter icing.

posted by Carol on Nov 18

If you are on a low fat diet, or just want to eat more healthily, try this recipe.

Fat Content - 2.15g per portion
Saturated fat - 0.91g per portion
Energy - 230 calories (968 kj) per portion

Ingredients
5 tbs low fat cocoa powder
1 tbs fine grain (castor) sugar
5 tbs skimmed milk
3 large mashed bananas
1 cup soft brown sugar
1 tsp vanilla essence
5 egg whites, lightly beaten
3/4 cup cake (self raising) flour
3/4 cup oat bran

Equipment
Square 8ins (20cm) baking pan
Non stick baking paper
Mixing bowl

Method
1. Preheat the oven to 350 deg F (180 deg C). Line the baking pan with non stick baking paper.

2. Put the cocoa powder and sugar into a bowl and then blend together with the skimmed milk.

3. Add the mashed bananas, brown sugar and vanilla essence and mix them in.

4. Now add the lightly beaten egg whites and beat, then add the flour and oat bran, a little at a time, folding them in as you go.

5. Pour the mixture into the prepared baking pan.

6. Bake for around 40 minutes or until firm to the touch. Leave in the baking pan to cool for around 10 minutes, then turn on to a wire rack. When completely cold, cut into 9 squares. You can dust them with confectioners (icing) sugar, if you want.

posted by Carol on Nov 18

What a delicious change. It is a real torte, but with pears, hazelnuts and chocolate cream. This is an instant way to become the family’s favourite cook. Try it and wait for the comments! Serves 8-10.

Ingredients
Torte
6ozs, (175gr), or three quarters of a cup of granulated sugar
1 split vanilla pod
16 fl ozs (475 ml ) or 2 cups water
4 ripe pears, halved, peeled and cored
6 egg whites
10ozs (275gr) or 2 and a half cups icing sugar
6 ozs (175gr) or 1 and a quarter cups ground hazelnuts
1 tsp (5ml) of vanilla essence
2 ozs (50gr) plain (semi-sweet) chocolate, melted
Chocolate curls to decorate.
Chocolate cream
16 fl ozs (475ml) or 2 cups whipping cream.
10 ozs (275gr) plain (semi-sweet) chocolate, melted.
4 tablespoons (60ml) hazelnut flavour liqueur.

Method
1 In a large pan big enough to hold the pears in a single layer, combine the sugar, vanilla pod and water. Bring to the boil, stirring until the sugar dissolves

2 Reduce the heat and add the pears

3 Cover and simmer for 12-15 minutes until tender

4 Remove from the heat and cool

5 Pre heat the oven to 180 degrees C /350 degrees F Gas mark 4

6 Draw a 9 inch (23cm) circle on two sheet of non stick baking paper and place on two baking trays

7 Whisk the egg whites until they form soft peaks then gradually add the icing sugar. Increase the speed and continue whisking until the mixture is soft and glossy. Gently fold in the vanilla and nuts

Carefully spoon the meringue onto the marked circles

8 Bake for 1 hour. Turn off the heat and cool in the oven

9 Slice the pear halves lengthways

10 Make the chocolate cream. Beat the cream until it form soft peaks, then fold in the melted chocolate and liqueur. Place a third of the chocolate cream into an icing bag, fitted with star nozzle (tip)

11 Spread one layer of meringue with half the remaining chocolate cream and top with half the pears

12 Pipe around the edge forming rosettes

13 Top with the second meringue and the remaining chocolate cream and pear slices. Decorate around the edge

14 Drizzle the melted chocolate over the pears and decorate with the chocolate curls

15 Chill for at least 1 hour before serving

posted by Carol on Nov 18

Recapture the delight of a visit to the heart of luxury, a romantic weekend in Paris. This French Chocolate cake is a very different flat cake with the divine taste of rich chocolate together with the taste of fresh cherries. Rich and creamy, served as a chocolate dessert, it is a sure winner whatever the occasion. Serves 10.

Ingredients
8ozs (225gr) or 1 cup of unsalted butter, cut into pieces.
9 ozs (250gr) plain (semi-sweet) chocolate, chopped
4 ozs (115gr) or half a cup of granulated sugar.
2 tbs (30ml) brandy or orange flavoured liqueur
5 eggs
1 tbs (15ml) plain flour
Icing sugar, for decoration
Sour cream and fresh cherries to serve

Method
1 Preheat the oven to 180C 350F Gas mark 4

2 Grease and baseline a 9 x 2 in (23 x 5) spring form tin.

3 Wrap the tin with foil to make it water tight.

4 Stir the butter, chocolate and sugar over a low heat until smooth.

5 Cool slightly.

6 Carefully stir in the liqueur.

7 In a large mixing bowl, lightly beat the eggs and then beat in the flour.

8 Carefully and slowly beat in the chocolate mixture until well blended.

9 Pour into the tin then smooth the surface.

10 Place the spring form tin in a roasting pan and pour boiling water to about 2 cm, (one third) up side of the tin.

11 Bake for 25-30 minutes. The centre will be slightly soft but the edge will be set. Remove the foil.

12 Cool in the tin on a wire tray. The cake will sink a little and may crack.

13 Turn the cake onto the wire tray. Remove the tin bottom plus the paper so that the cake is now reversed.

14 Cut 6-8 strips of non stick baking paper 1in (2.5cm) wide and place them haphazardly over the cake. Alternatively, create a design or lettering if you wish. Dust evenly over the top of the cake with icing sugar, then carefully remove the strips of paper.

15 Slide the cake onto a serving plate and decorate with the cherries and sour cream.

posted by Carol on Nov 18

Combining the flavours of chocolate and coffee, this layer cakes just melts in the mouth. Because it uses mostly cocoa for the chocolate flavour and very little butter, it is also low in fat - an added bonus.

Ingredients
3oz (75g) softened unsalted butter
9oz (275g) fine-grained (castor) sugar
1 egg
2 egg whites
7oz (200g) all purpose (plain) flour
2oz (50g) cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbs instant coffee granuales or powder
4 tbs buttermilk

Frosting/Icing
7oz (200g) fine-grained (castor) sugar
4oz (100g) cocoa powder
1tsp vanilla extract
2oz (50g) semi sweet (plain) chocolate
1/2 pt (300ml) skimmed milk

Method
1. The frosting needs to be made the day before the cake as it needs to thicken overnight. In a saucepan, make a paste with the cocoa, sugar and a little of the skimmed milk, then stir in the remainder of the milk. Over a medium heat, bring the milk mixture to the boil, then allow to boil for 3 minutes, stirring continuously. Remove from the heat and add the vanilla and chocolate, stirring until the chocolate melts. Cover with non-stick kitchen paper and put in the refrigerator overnight.

2. Preheat oven to 350 deg F (180 deg C). Grease an 8 inch (20cm) diameter cake pan and line the base with non-stick paper.

3. Strain (sift) together the flour, cocoa, baking soda, baking powder and salt.

4. Whisk the whole egg and the egg whites together.

5. Dissolve the coffee in 1-1/2 tbs hot water then add the vanilla and buttermilk. Stir well.

6. Beat the butter until soft then beat in the sugar until the mixture is light and crumbly - about 3 or 4 minutes.

7. A bit at a time, beat in the eggs for another 2 or 3 minutes, then beat in about 1/3 of the flour and cocoa mixture.

8. Now gradually beat in about half of the buttermilk, followed by half the remaining flour, then the remaining buttermilk. Stir in the rest of the flour, making sure that it is all well mixed.

9. Pour the mixture in the cake pan and bake for about 40 minutes. It is cooked when it shrinks slightly away from the sides of the pan or a skewer put in the centre of the cake comes out clean.

10. Leave the cake in the pan for about 5 minutes then turn out on to a cooling rack. Remove the non-stick paper and leave to cool completely.

11. Cut the cake into three equal layers and spread two of them with some frosting, then sandwich the three layers together. Spread the remaining frosting all over the outside of the cake. Decorate with chocolate shavings or curls.

posted by Carol on Nov 18

This delicious American classic cake is much easier to make than it looks. Give it a try!

Ingredients
2-1/4 cups granulated sugar
1-3/4 cups cake (self raising) flour
1-1/4 cups unsweetened cocoa
3 large eggs
1 egg yolk
1/2 cup + 1 tbs melted butter
1-1/2 cups buttermilk
3/4 cup strong coffee (about 3 or 4 tsp instant coffee dissolved in 3/4 hot water then cooled)
2-1/4 tsp baking soda (bicarbonate of soda)
1-1/4 tsp baking powder
1/2 tsp salt
1 tbs vanilla extract

Filling
9 ozs semi sweet (plain) chocolate, broken into small pieces
1 cup heavy (double) cream
1 tsp vanilla extract

Frosting
4 egg whites
1-3/4 cups granulated sugar
1/3 cup orange juice
1/2 tsp cream of tartar

Method
1. Preheat the oven to 350 deg F (180 deg C) and grease and dust with flour two 9 inch cake pans.

2. Sift the flour, cocoa baking soda, baking powder and salt into a bowl and stir in the sugar.

3. In a different bowl, whisk the eggs and egg yolk then whisk in the vanilla, cooled melted butter, buttermilk and coffee.

4. Whisk the egg mixture into the flour mixture until smooth then pour into the cake pans.

5. Bake for about 35 minutes, turn out on to racks to cool.

6. Filling: put the small pieces of chocolate into a bowl. Heat the cream until it just boils then pour it over the chocolate. Stir the mixture until the chocolate melts and is smooth and well mixed. Stir in the vanilla extract.

7. Put the bowl of filling into a bigger bowl containing ice cubes or iced water. Stir continuously until the cream and chocolate mixture thickens enough to spread.

8. Spread the cream mixture on to one of the cakes then put the other cake on top. Put the cake in the refrigerator while making the frosting.

9. Frosting: put all the ingredients, except the vanilla extract, into a bowl and beat until frothy.

10. Put the bowl over a saucepan of simmering water (the bowl should not touch the water) and beat continuously for about 6 or 7 minutes until the mixture reaches a temperature of 160 deg F.

11. Remove from the heat and add the vanilla extract. Beat the mixture until it forms stiff peaks. Spread the frosting over the sides and top of the cake, swirling it to give a fluffy appearance.

12. Refrigerate the cake but serve at room temperature.