All Info About Chocolate Recipes

posted by Carol on Nov 18

This special celebration meringue can be used as a delicious dessert or as a cake when the occasion demands. Makes one 8ins torte.

Meringues on Cake Rack Photographic Print
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Base
4 egg whites
½ cup sugar
1 cup confectioner’s sugar
2 tablespoons cornflour
3 ozs grated semi-sweet (plain) chocolate

Filling
1 ¾ cups heavy (double) cream
5 ozs semi-sweet (plain) chocolate

Also required:-
baking sheets
parchment paper
Ganache frosting (icing) - see below

Method
1. Prepare the bases and cream filling 24 hours before required.

2. Preheat the oven to 125F. Whisk the egg whites together with the sugar until stiff.

3. Sift the confectioner’s sugar with the cornflour and carefully fold in the mixture.

4. Blend in the chocolate.

5. Cover the baking sheet with parchment paper and draw three 8 inch circles.

6. Spoon the mixture into a round tipped pastry bag. Starting from the centre, pipe a continuous spiral to fill each circle.

7. Dry the meringues overnight, leaving the oven door slightly open. Remove frtom the parchment paper with care.

Ganache Frosting (Icing)
Soft textured icing coating
Makes 3 cups

½ cup milk
3 fl ozs cream
¼ cup sugar
¼ cup water
6 ½ teaspoons glucose syrup
12 ozs semi-sweet (plain) chocolate

Method
1. Mix milk, cream, sugar, water and glucose syrup into a saucepan.

2. Bring the mixture to the boil, stirring constantly. Then remove from heat.

3. Add grated or finely chopped chocolate and stir until melted totally.

4. Mix well or use a hand blender, keeping well down in the mixture.

5. Spread liberally over the cold meringues and sandwich three together carefully.

6. Decorate with grated chocolate and serve with whipped cream.

posted by Carol on Nov 18

This delicious cake combines the flavours of ginger and chocolate to great effect and the cake is light and airy because it is made with beaten egg whites.

Ingredients
4 eggs, separated
3/4 cup (6oz/175g) castor sugar
1 cup (4oz/100g) cake flour (self raising)

Filling
2oz (50g) butter
1 cup (4oz/100g) confectioners (icing) sugar
4 tbs of finely chopped preserved ginger
4 tbs grated semi sweet (plain) chocolate
1 tbs rum (optional) - if you want either a more gingery or chocolatey taste, you could use a ginger or chocolate liqueur instead of rum.

Frosting (Icing)
3 oz (75g) semi sweet (plain) chocolate
1-1/2 cups (6oz/175g) confectioners (icing) sugar
2 tbs light (single) cream
1 tbs boiling water

Method
1. Preheat the oven to 350 deg F (180 deg C). Grease and line the base with non-stick paper of an 8 inch cake pan. Sprinkle the pan with a little flour and castor sugar.

2. Whisk the egg whites to stiff peaks.

3. Carefully fold in the sugar and egg yolks making sure that they are evenly distributed throughout the egg whites.

4. Strain (sift) the flour into the mixture and fold in carefully as you go. Pour the mixture into the cake pan and bake for about 40 minutes. The cake is done when it is golden brown and the centre springs back when pressed.

5. When the cake is cooked, take it out of the pan and leave to cool on a rack. When cold, cut it in half horizontally.

Filling
6. Cream together the butter and sugar until pale and fluffy.

7. Add the ginger, grated chocolate and the rum or other liqueur. Mix well. Even if you don’t use the alcohol, the filling should be fine without adding other liquid.

8. Spread the filling on one half the the cake and then sandwich the two pieces together.

Frosting (Icing)
9. Melt the chocolate (see techniques). When it is liquid, remove from heat and gradually stir in the sugar.

10. When the sugar and chocolate are well combined, slowly stir in the cream, then the hot water. While the mixture is still hot, spread it over the cake.

posted by Carol on Nov 17

A Piece of Chocolate Cherry Cake Photographic Print
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Ingredients
1 cup (4oz) sieved self raising (cake) flour
2oz butter
1/4 cup (2oz) castor (fine grained) sugar
1 large egg
2 rounded tps cocoa powder
1 tbs warm water

Topping
2oz chopped glacé cherries
1 cup (4oz) icing (confectioners) sugar
1 tbs lemon, rum or other flavouring
cold water

Method
1. Preheat the oven to 425 deg F (220 deg C). Layout a baking tray with about a dozen small paper cake cases.

2. Mix the cocoa and warm water until the cocoa dissolves.

3. Put the butter and sugar into a bowl and beat until it is light and creamy then beat in the egg and cocoa mixture.

4. Fold in the flour.

5. Divide the mixture equally into the 12 paper cases then bake for about 10 to 15 minutes. Cool on a wire rack.

6. To make the topping just mix the icing (confectioners sugar) with rum or other flavouring and enough cold water until it is loose enough to spread easily over the top of each small cake. Decorate with a cherry on each.

posted by Carol on Nov 17

Here’s a different way to serve cooked apples—in a delicious form of chocolate pastry.

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Ingredients
1 cup (4oz) self raising (cake) flour
4oz butter
1/2 cup (4oz) castor (fine grained) sugar
1 large egg
2 level tbs cocoa powder

Filling
4 large cooking apples
1/3 cup (2oz) soft brown sugar
1 tbs rum, lemon or other flavouring
4 tbs cold water

Method
1. Peel, core and cut the apples into slices.

2. Put them in a pan with the water and rum or flavouring of choice and cook gently until they are soft but whole. Drain well and leave them to go completely cold.

3. Preheat the oven to 375 deg F (190 deg C). Grease two 7 inch square cake pans.

4. Put the butter and flour into a bowl and rub in until the mixture resembles fine bread crumbs. Stir in the cocoa powder and castor sugar.

5. Beat the egg and stir into the mixture until it is well combined and holding together. Divide it equally into two pieces of dough.

6. Roll out each piece of dough so that they fit the 7 inch cake pans. Put each piece into a cake tin and bake for about 15 minutes until they are just half cooked.

7. Remove from the over and spread the cooked apples over one piece of dough without removing it from the pan. Carefully remove the other half cooked dough from the pan (pans with removeable bottoms are best for this) and place on top of the apple.

8. Bake for about another 15 minutes until the dough is fully cooked.

9. Leave it in the pan to cool then cut into slices.

10. Sieve icing (confectioners) sugar over the tops to serve.