Culinary Adventures

Jessica’s Recipes

Recipes tagged with ‘chocolate’

Gooey Chocolate Orange Cake

May 3rd, 2009 by

This really is a delicious rich choocolate cake. You can make it without the orange and Grand Marnier if you prefer. The cranberry compote is also optional, but works really well with the orange flavour of the cake.

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Rocky Roads

May 3rd, 2009 by

Gooey, crunchy, chocolatey little cake bars, and you don’t even need to cook them!

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Chocolate Fudge Brownies

March 22nd, 2009 by

Ingredients:
100 Grams(s) (4oz) diced Butter
100 Grams(s) (4oz) Dark Chocolate
300 Grams(s) Soft Light Brown Sugar
4 large Egg(s)
225 Grams(s) (8oz) Self Raising Flour
40 Grams(s) (1.5oz) Cocoa Powder
Optional Ingredients:
75 Grams(s) Walnuts

Directions:
Line a 12 x 14 inch baking (swiss roll) tin with baking parchment.

Melt butter and chocolate in a bowl over a saucepan of water. Add all the remaining ingredients and mix well.

Cook at 180 C for 10 to 15 minutes until the cake is cooked on top but still sticky in the centre.

When cool, cut into small squares.

Ethnicity:

Gateau Ganache

March 22nd, 2009 by

Meringue
4 Egg whites
4 1/2 ozs browned ground hazelnuts
9 ozs caster sugar
Vanilla essence
1/2 tsp vinegar

Prepare two 8 inch sandwich tins by rubbing sides with oil, dusting with flour and lining the bottom with a disc of Bakewell paper. Set oven at 375F /190C. Whisk egg whites until stiff, then gradually beat in caster sugar. Beat until very stiff, adding vanilla and vinegar. Lastly fold in prepared nuts. Fill into prepared tins and bake for 30 – 40 minutes.

Ganache Cream and Sauce
1/4 pt cream
6ozs bitter chocolate
4ozs granulated sugar
1/2 pt water

Break up the chocolate and put in pan with a little of the water. Melt slowly before tipping on the rest of the water and adding sugar. Dissolve sugar and allow sauce to simmer for 10 – 15 minutes. Pour off and allow to cool.
Whip the cream and fold in 2 – 3 tbs of chocolate sauce. Spread one round of meringue; cover with the other . Put a light weight on top. Cover and refrigerate overnight.
Before serving, decorate with rosettes of whipped cream.
Serve with chocolate sauce.

Chocolate Fridge Cake

March 22nd, 2009 by

8ozs milk chocolate
8ozs butter
2 eggs
1ozs caster sugar
8ozs Nice biscuits

500ml Whipping Cream

Melt the chocolate and butter, together with the caster sugar.
Beat the eggs and mix into the hot mixture.
Break up the biscuits and mix in.

Allow to cool, then pack into 2 large baked bean tins lined with clingfilm.
Leave overnight, cover in whipped cream and serve.

Belgian Biscuit Cake

March 22nd, 2009 by

1 1/2 packets of boudoir biscuits
2 eggs
6ozs bitter chocolate
3ozs butter
3ozs caster sugar
Sherry (or your choice of alternative)
Cream
Toasted flaked almonds.
Optional: Peppermint essence

Melt chocolate slowly in 1 tbs of milk.
Cream butter and sugar.
Add egg yolk and beat in.
Add chocolate and any flavouring.
Whisk egg whites until stiff and fold in.
Dip the biscuits in the Sherry and lay on the bottom of a serving dish
Cover with the chocolate mixture.
Build up layers and top with cream.
Garnish with toasted flaked almonds.

Devil’s Food

March 21st, 2009 by

 

6ozs Plain Flour

1/4 tsp baking powder

1 level tsp bicarbonate of soda

Pinch of salt

2 ozs cocoa powder

8ozs cold water

4ozs butter

10ozs caster sugar

2 eggs

 

Pre[pare two 8 inch sandwich tins.

Set oven at 350F / 170C.

Sift flour with baking powder, bicarbonate of soda & salt.

Blend cocoa with water and set aside.

Cream butter and sugar, blending thoroughly.

Whisk the eggs until frothy and add to the mixture a little at a time, beating well.

Stir in the sifted flour alternately with the cocoa and water.

Divide the mixture between tins & bake for 30-35 minutes.

 

I tend these days to use a chocolate butter cream filling and a dark chocolate and cream topping (see below).  However my childhood memory is of fudge icing (also shown below).

 

 

 

Chocolate Fudge Icing

1lb granulated sugar

1/4 pint water

1tbs golden syrup

2ozs butter

2ozs cocoa

 

Place all the ingredients in a large saucepan and dissolve the sugar over a gentle heat.

Bring to the boil and coo without stirring to 234F.

Remove from heat

Leave until cool, then beat with a wooden spoon until thick enough to hold its shape.

The trick is then to get it onto the cake before it hardens!