Tag: chocolate

Everyday Chocolate cake

150g self-raising flour
1 tsp baking powder
40g cocoa
175g marg/butter
175g caster sugar
3 eggs

Filling:
75g butter
250ml evaporated milk
50g caster sugar
150g dark chocolate

Preheat oven to 190°c (less for fan oven) and grease & line 2 20cm cake tins.

Mix the flour, cocoa and baking powder in a bowl, add butter, caster sugar and eggs and whisk for 2-3 mins.

Spoon into the 2 tins equally (use scales!) and bak e for 20 mins.

for the filling – heat the butter, evaporated milk, sugar and chocolate in a pan until smooth. Cool then beat for 2-3 mins till thick. Use to top and sandwich the cake.

White Chocolate and Raspberry muffins

As I write this, the muffins are in the oven, so here’s hoping…

Makes 10-12, depending on generosity!

  • 300g SR flour
  • 1/2 tsp baking powder
  • 150g sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 220ml milk
  • 50g cooking oil (or melted butter)
  • 100g raspberries (I’m using frozen)
  • 100g white chocolate chips

Mix everything except the raspberries and chocolate until smooth. add the chocolate, then last thing, gently fold in the raspberries so they don’t get mushed up.

Put them in muffin cases and cook for 25mins or so – until cooked anyway…

(at the time of writing, I’m not sure how long that will be..)

Chocolate Ganache


120g dark chocolate
80g milk chocolate
1+1/2 tbl butter
100ml double or whipping cream
1tbl glucose syrup (i use chocolate icecream syrup, because its usually in the house)

chop the chocolate into a bowl

Boil up the butter, cream and syrup and pour over the chocolate. Stir like crazy, so that the chocolate melts in to the cream and emulsifies. Don’t let it split out at the edges!

Let it cool a touch, then pour over the cake and let it set.

Peanut Butter & Choc Chip Cookies

1 cup smooth peanut butter
1 cup soft brown sugar (lightly packed)
1 tbl SR flour
1 large egg
Pinch of salt
1 tsp vanilla essence
1 tsp bicarb of soda
3/4 cup chocolate chips (Dark/milk mix is good!)

Mix the peanut butter and sugar together, add the egg, vanilla, salt & bicarb. Finally add the chocolate chips.

Spoon balls on to a greased, lined baking sheet, about walnut size. flatten then a little with a fork, and sprinkle sugar on top for that crispy finish. Bake for 10 minutes at 200c. cool on the tray, then lift to a cooling rack once cool enough to move without crumbling.

Chocolate nut brownie

6 oz good dark chocolate
1/3cup butter
3/4cup sugar
1 tsp vanilla essence
2 eggs at room temperature
1/2 cup all plain flour
1/2 tsp salt
1/4 cup chopped nuts – hazelnuts or walnuts.
1/4 cup white chocolate chips

In a bowl, melt the chocolate and the butter together, stirring until smooth. Let cool slightly, then stir in the sugar, followed by the vanilla.
Stir in the eggs 1 at a time, then add the flour and salt. Stir until no traces of flour are visible, then add the nuts. Pour into a lined 8×8 baking pan, then bake for 22 to 25 minutes.

Let cool, then cut into squares.

(I’ve not made this yet, but it’s on the list to try soon!)

Chocolate Chestnut Terrine

Every year my Mum makes one of these. It’s incredibly rich, and guarded by my Dad through Christmas. It’s not offered to everyone!

One thin slice will go great with a little cream for a desert. It can be prepared days ahead, and lasts well.

1 tin unsweetened chestnut purée
6oz unsalted butter
6 oz caster sugar
10oz plain chocolate
1 orange
2 tblspn grand marnier
9″x4″ bread tin (lined)

beat pure till light and soft
beat butter to a soft cream then add sugar and beat again.
gradually beat melted chocolate with everything
fine grate the orange peel into the mix, along with the orange’s juice
add grand marnier
put into a lined tin and allow to set in the fridge over night

Peanut Bars

  • 225 g butter or margarine, melted
  • 170 g digestive iscuits crumbs
  • 240 g icing sugar
  • 260 g peanut butter
  • 250 g milk chocolate
  • 65 g peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Triple Chocolate Brownies

I got this recipe from Caroline. It is the richest brownie I’ve ever tasted. For the absolute chocolate hit use Green and Black’s organic dark, white and milk. Don’t over cook it whatever you do- it’s better a under than over cooked. When it’s cooked and cooled, cut it into small squares- it’s very rich, and a large portion is just too much!

185g butter
185g dark chocolate, chopped
3 eggs
275g caster sugar
85g plain flour – sifted
65g cocoa powder – sifted
185g roughly chopped white chocolate
185g roughly chopped milk chocolate

Pre heat the oven to 180C
Line a 23cm square tin with baking parchment.
Place the butter and dark chocolate in a saucepan, melt over a very low heat, stir until smooth, do not allow the mixture to get hot. Allow to cool a little.
Beat the eggs and sugar until light and creamy.
Fold through the chocolate and butter mixture.
Re-slft the flour and cocoa over the mixture and, using a metal spoon or spatula, mix to combine.
Add the white and milk chocolate then pour into the lined tin.
Bake for about 35 minutes (no longer)
Allow to cool in the tin, then cut into small squares.