Chocolate sauce

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

Cooking Time : 10 min.
Preparation Time : 10 min.

Makes about 3 teacups.

Ingredients
100 grams (4 oz.) plain or milk chocolate, broken into small pieces
1 tablespoon plain flour (maida)
1/2 teacup milk
3 teaspoons cocoa (approx.)
200 grams (7 oz.) beaten cream
4 to 5 tablespoons sugar
1/2 teaspoon vanilla essence
1 tablespoon butter
Method
1. Melt the butter and fry the flour on a slow flame for 1/2 minute.
2. Add the milk, chocolate pieces, cocoa, cream, sugar and 1 teacup of water. Go on stirring and cooking on a slow flame until the mixture becomes thick.
3. Stir in the essence.
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Coupe jacques

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

A lovely fruit sundae.

Cooking Time : Nil.
Preparation Time : A few min.

Serves 6.

Ingredients
1 teacup mixed fruit pieces (fresh or canned)
6 scoops vanilla ice-cream

sweetened whipped cream

grated chocolate for decoration
6 wafer biscuits for serving
Method
1. Arrange alternate layers of fruit and ice-cream in a tall glass.
2. Top with whipped cream and dust with grated chocolate.
3. Serve with wafer biscuits.
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Eggless chocolate sponge cake

Posted on May 19, 2009. Filed under: Cakes, Chocolate | Tags: , , |

Cooking Time : 25 min.
Preparation Time : 10 min.

.

Ingredients
1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1/2 teaspoon soda bi-carb
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence
Method
1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.
3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6″ or 7″) diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
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Chocolate velvet cake

Posted on May 19, 2009. Filed under: Cakes, Chocolate | Tags: , , |

Velvety smooth in touch and taste.

Cooking Time : 20 min.
Preparation Time : 20 min.

Serves 6 to 8.

For the cake
1 teaspoon vanilla essence

1 three egg fatless chocoalte sponge cake mixture

To be mixed into a soaking syrup (for the cake)
1/2 teacup water
3 teaspoons powdered sugar
Other ingredients
200 grams (7 oz.) fresh cream
3 tablespoons powdered sugar
50 grams (2 oz.) grated chocolate
1 teaspoon butter
2 tablespoons chopped walnuts
For the cake
1. Add the essence to the cake mixture. Pour into a well-greased and dusted 200 mm. (8″) diameter tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
2. Cool the cake and divide into 2 parts horizantally.
3. Sprinkle the soaking syrup on both the cake parts.
How to proceed
1. Beat the cream with the sugar until thick.
2. Spread a little sweetened cream over one cake part and put the other part on top. Spread the remaining cream on the top and sides.
3. Melt the chocolate with the butter and 1 teaspoon of water on a slow flame. Trickle this melted chocolate all over the cake.
4. Sprinkle walnuts on top.
5. Cut into slices and serve cold.
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Cheesy lemon tarts

Posted on May 19, 2009. Filed under: Chocolate | Tags: , , |

Lemony and lovely.

Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 12 to 15.

For the shortcrust pastry
100 grams (4 oz.) plain flour (maida)
50 grams (2 oz.) soft butter
For the filling
1/2 packet (100 grams for full packet) lemon jelly
200 grams (7 oz.) fresh cream
3 tablespoons powdered sugar
2 tablespoons fresh curds
1/2 teaspoon lemon juice
a little grated lemon rind (optional)
For the decoration
fruit pieces
grated chocolate
For the shortcrust pastry
1. Sieve the flour with the salt.
2. Rub in the butter and make a dough by adding ice-cold water (about 1 tablespoon)
3. Roll out the dough to about 3 mm. (1/8″) thickness.
4. Cut with a fluted cutter of desired size.
5. Press into tart cases and prick with a fork.
6. Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes.
7. Cool the tart cases.
For the filling
1. Dissolve the jelly in 1 teacup of boiling water. Cool. Put to set in the refrigerator.
2. When partially set, take out.
3. Beat the cream with the sugar.
4. Add half the creeam to the partially set jelly. Add the curds, lemon juice, rind and mix well. Put the mixture into tart moulds and put to set in the refrigerator.
How to serve.
1. When set, beat the remaining cream with thick and pipe a little on each tart.
2. Decorate with fruit pieces and grated chocolate.
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Fudge fingers

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

Adults will love these fingers which are very easy to prepare.

Cooking Time : 5 min.
Preparation Time : 10 min.

Makes 20 pieces.

For the fudge
200 grams (7 oz.) powdered sweet biscuits
100 grams (3 1/2 oz.) butter
100 grams (3 1/2 oz.) sugar
2 tablespoons milk
2 level tablespoons cocoa
1/2 teaspoon vanilla essence
4 tablespoons chopped walnuts
a pinch salt
For the chocolate icing
1 1/2 teacups icing sugar
3 teaspoons cocoa
2 tablespoons (approx.) hot water
For decoration
desiccated coconut
For the fudge
1. Mix the butter, sugar, milk, cocoa and salt. Heat on a slow flame until it becomes a liquid. Remove from the heat.
2. Add the vanilla essence and walnuts and mix.
3. Pour this mixture over the biscuits. Mix thoroughly.
4. Press the mixture evenly on a Swiss roll tray. Put to set in the refrigerator. This will require about 30 minutes.
For the chocolate icing
1. Mix the sugar , cocoa and hot water. If you like, add a little extra water.
How to proceed
1. Spread the icing evenly over the fudge.
2. Sprinkle the coconut on top and once again put to set in the refrigerator for about 30 minutes.
3. Cut into pieces and serve.
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Almond rocks

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

Send these mouth-watering rocks as gifts on special occasions.

Cooking Time : 25 min.
Preparation Time : 10 min.

Makes 50 pieces.

Ingredients
400 grams (14 oz.) small almonds
400 grams (14 oz.) plain chocolate
100 grams (3 1/2 oz.) milk chocolate
Method
1. Roast the almonds in an oven for 10 to 15 minutes.
2. Grate the chocolates, place in a tray and heat in moderate oven at 180 degree C (350 degree F) for about 10 minutes.
3. Remove from the oven and continually stir the chocolate until it cools a little. Add the almonds and mix well.
4. Put small pieces of coated almonds on a tray lined with grease proof paper or aluminium foil. Keep in the refrigerator for 2 hours.
5. Wrap in decorative foil and store in the refrigerator.
Tips
If using large almonds, break into small pieces before baking.
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Chocolate pinwheels

Posted on May 19, 2009. Filed under: Chocolate | Tags: , , |

Picture – pretty, ideal for children’s parties. Make ahead and store.

Preparation time : 20 mins.
Cooking time : 20 mins.

Makes about 25 pieces.

Ingredients
115 grams margarine or butter
115 grams powdered sugar
225 grams plain flour (maida)
1 teaspoon vanilla essence
1 teaspoon cocoa
2 teaspoons chocolate powder
Method
1. Cream the margarine and sugar very well until light and creamy.
2. Add 3 teaspoons of water and beat very well.
3. Add the vanilla essence and mix well.
4. Sieve the flour and add to the mixture.
5. Prepare a dough into two equal parts.
6. In one part, add the chocolate and cocoa mixture.
7. Divide both the doughs into two equal parts.
8. Roll out all the four parts into 6 mm. (1/4″) thickness.
9. Place the chocolate parts on the white ones.
10. Roll up like a Swiss roll.
11. Cut into about 6 mm.(1/4″) thick slices.
12. Press by hand.
13. Grease a baking tin and arrange the biscuits leaving a little space between them.
14. Bake the biscuits in a hot oven at 400°F for 15 minutes.
15. Leave the biscuits for some time until the pinwheels become hard.
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Chocolate eclairs

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

The oid-time favourite with loads of cream and chocolate .

Preparation Time : 10 mins.
Cooking Time : 30 mins.

Making 12 to 15 eclairs.

Ingredients
1 recipe chouxy pastry
200 grams fresh cream (approx.)
4 tablespoons icing sugar (approx.)
chocolate glace icing
Method
1. Put the chouxy pastry mixture in a piping bag fitted with about 20 mm. (3/4″) plain nozzle.
2. Grease a baking tin.
3. Pipe the mixture in even lengths on to the greased tin.
4. Bake in a hot oven at 450°F for 20 to 25 minutes. Do not open the oven door before this time. Be sure that the eclairs are cooked until quite crisp on the sides.
5. Slit open the eclair cases with scissors.
6. Beat the cream until stiff. Add the icing sugar and beat a little.
7. Put the cream in a piping bag fitted with a star nozzle.
8. Fill the eclairs with the cream.
9. Cover the tops of the eclairs with chocolate glace icing.
Tips
For the Chocolate glace icing : Add about 3/4 tablespoon cocoa and 1 tablespoon chocolate powder to the basic icing and then beat in a knob of
melted butter about the size of a marble.
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Chocolate balls

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

An excellent way of using cake left-overs.

Cooking Time : a few mins.
Preparation Time : 10 mins.

Makes 10 to 12 balls.

Ingredients
2 teacups left-over cake pieces or any two-egg sponge cake

vanilla butter cream


1 tablespoon jam

chocolate glace icing

sweets for decoration
Method
1. Crumble the cake.
2. Add 1 tablespoon of butter icing and jam.
3. Shape into small round balls.
4. Dip the balls in chocolate glace icing and put them in paper cups.
5. Decorate with vanilla butter icing and sweets.
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