Chocolate Mousse2

Ingredients:(Chocolate Mousse 2)

Chocolate 110 gm
Sugar 10 gm
Egg yolk 1
Egg white 1
Whipping Cream 220 ml
[SPONGE CAKE]
Flour 100 gm
Sugar 100 gm
Egg 4
Vanilla extract few drops
[SPONGE CAKE]
Whisk egg until it becomes frothy
Add sugar slowly with spoon & vanilla essence and continue whisking
Fold flour with the help of spatula
Bake at 180 C for 8 to 10 minutes.

Directions:(Chocolate Mousse 2)

Boil 110 ml of cream & add chocolate (Ganache)
Mix egg yolk & pour the chocolate Ganache on egg yolk & continue mixing.
Whip 110 ml of cream & sugar and fold in above mixture, now fold in whipped egg white.
Chill and serve cold.

Choco-Holic Cake

 

Ingredients: (Choco-Holic Cake)

CAKE
1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
1 cup milk
1/2 cup sour cream
4 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
GLAZE
2 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
3 tablespoons butter or margarine
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract


Directions: (Choco-Holic Cake)

For Cake:
Preheat oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.
Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
For Glaze:
Melt Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
Pour glaze over cake.

Chocolate, cranberry & macadamia brownies

 

Ingredients: (Chocolate, cranberry & macadamia brownies)

150g dark
chocolate, broken into chunks200g
butter200g soft
brown sugar150g
self-raising flour40g cocoa
powder, sifted3 large
eggs, beaten50g dried
cranberries100g
macadamia nuts60g
cranberry sauce”

Directions: (Chocolate, cranberry & macadamia brownies)

Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin
with baking parchment. Melt the dark chocolate with the butter in the microwave
or in a heatproof bowl over just simmering water.
Mix together the sugar, flour and cocoa powder and stir in the melted
chocolate and butter mixture, followed by the eggs. Stir through the dried
cranberries and macadamia nuts, then swirl through the cranberry sauce.
Pour into the tin and smooth the surface.
Bake for 25 – 30 mins. Allow to cool before slicing”

The ultimate makeover Chocolate brownies

Ingredients: (The ultimate makeover Chocolate brownies)

85g dark chocolate,
70% cocoa solids,
chopped into small pieces 85g plain
flour 25g
cocoa powder¼ tsp
bicarbonate of soda100g
golden caster sugar 50 g
light muscovado sugar½ tsp
coffee granules1 tsp
vanilla extract2 tbsp
buttermilk1 egg100g
mayonnaise (I used Hellman’s)

Directions: (The ultimate makeover Chocolate brownies)

Heat oven to 180C/fan 160C/gas
4. Pour enough water into a small pan to one-third fill it. Bring to the
boil, then remove the pan from the heat. Put the chopped chocolate into a
large bowl that will fit snugly over the pan without touching the water.
Sit the pan over the water (still off the heat) and leave the chocolate to
melt slowly for a few mins, stirring occasionally until it has melted
evenly. Remove the bowl from the pan, then let the chocolate cool
slightly.Meanwhile, lightly oil and base-line a 19cm square cake
tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda.
Using a wooden spoon, stir both the sugars into the cooled chocolate with
the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and
beat in the egg, then stir in the mayonnaise just until smooth and glossy.
Sift over the flour and cocoa mix, then gently fold in with a spatula without
overmixing.Pour the mixture into the tin, then gently and evenly
spread it into the corners. Bake for 30 mins. When a skewer is inserted
into the middle, it should come out with just a few moist crumbs sticking
to it. If cooked too long, the mix will dry out; not long enough and it
can sink. Leave in the tin until completely cold, then loosen the sides
with a round-bladed knife. Turn out onto a board, peel off the lining
paper and cut into 12 squares”

Fudgy coconut brownies

Ingredients: (Fudgy coconut brownies)

100g cocoa250g
butter500g
golden caster sugar4 eggs,
beaten100g
self-raising flour100g
desiccated coconuticing
sugar, to dust (optional)”

Directions: (Fudgy coconut brownies)

Heat oven to 180C/160C fan/gas
4. Line the base of a 21cm square tin with baking parchment. Put the
cocoa, butter and sugar in your largest saucepan and gently melt, stirring
so the mixture doesn’t catch. When the cocoa mixture is melted and
combined, cool slightly, then stir in the eggs, little by little, followed
by the flour and coconut.
Tip into the tin and bake for 45 mins on a
middle shelf – check after 30 mins and cover with another piece of baking
parchment if the crust is browning too much. Cool in the tin, then carefully
lift out and cut into squares”

Chocolate & orange fudge squares

Ingredients: (Chocolate & orange fudge squares)

200g plain chocolate,
broken into cubes (we used Bournville)200g dark
muscovado sugar175g
butter, plus extra for greasing3 eggs,
separated140g plain
flour1 tsp
vanilla extractzest 1
orange
For the topping
200g tub
soft cheese (I used Philadelphia Extra Light)½ tsp
vanilla extract50g icing
sugar”

Directions: (Chocolate & orange fudge squares)

Heat oven to 180C/fan 160C/gas
4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the
chocolate, sugar and butter in a pan, then heat very gently for about 5
mins, stirring every min until the butter and chocolate have melted. Leave
to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the
orange zest.Put the egg whites into a large, very clean bowl, then
whisk until they stand up in peaks. Stir ¼ of the whites into the
chocolate mix to loosen it, then carefully fold in the rest with a metal
spoon. Pour the mix into the tin, then bake for 25 mins or until evenly
risen and just firm to the touch. Cool in the tin, then cut into squares.
Can be frozen for up to 1 month.Beat together the cheese, vanilla, sugar and remaining
zest until smooth. Spread over each chocolate square and serve. If you’re
making ahead, spread the topping over just before serving.”

Chocolate brownie & boozy cherry brûlées

 

 

Ingredients: (Chocolate brownie & boozy cherry brûlées)

375ml double cream
1 vanilla pod, split and seeds scraped out
85g plain chocolate, 70% cocoa, broken into small pieces
3 large egg yolks
50g caster sugar, plus 6 tbsp
3 ready-made chocolate brownies (up to about 200g), cut into chunks
50g cherries in kirsch (or about 3 cherries per brûlée), drained, plus more to serve if you like

Directions: (Chocolate brownie & boozy cherry brûlées)

  1. Heat oven to 160C/140C fan/gas 3. Put the cream into a saucepan with the vanilla seeds, then bring just to the boil. Take off the heat and stir in the chocolate until it has completely melted.
  2. Boil the kettle. Meanwhile, whisk together egg yolks and 50g sugar for 20-30 seconds until thick and pale, then stir in the creamy chocolate. Divide the brownie pieces and cherries between six 200ml ramekins or dishes, drizzle with a little of the kirsch from the jar, then pour over the chocolate mix.
  3. Line a roasting tin with a clean tea towel and stand the ramekins in the tin. Pour hot water halfway up the sides of the ramekins, cover the whole thing with foil, then cook for 40 mins until just set. Chill for at least 3 hrs. These can be baked and chilled up to 2 days in advance.
  4. One hour before serving, make the sugary crust. Put the 6 tbsp sugar into a non-stick pan and melt evenly over a gentle heat. Once the sugar has turned a rich caramel colour, spoon it over the puddings and leave to set hard

Mom’s Chocolate Cake

Ingredients: (Mom’s Chocolate Cake)

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces unsweetened chocolate
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 eggs, lightly beaten
Chocolate Frosting

Directions: (Mom’s Chocolate Cake)

  1. Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
  2. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
  3. Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
  4. Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.

Warm Double-Chocolate

Ingredients: (Warm Double-Chocolate)

1 stick plus 2 tablespoons unsalted butter
5 ounces milk chocolate, chopped
3 tablespoons cake flour
1/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar
1/2 teaspoon pure vanilla extract
Vanilla ice cream, for serving (optional)

Directions: (Warm Double-Chocolate)

  1. Preheat the oven to 350°. Butter and flour 8 cups in a standard-size muffin pan. In a small saucepan, melt the butter. Add one-fifth of the milk chocolate and whisk until melted. Let cool slightly.
  2. In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder and salt. In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until pale and thick, about 5 minutes. Beat in the vanilla extract. Beat in the melted chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally with a spatula. Stir in the remaining chopped chocolate.
  3. Spoon the cake batter into the prepared muffin cups and bake for about 22 minutes, until the cakes are risen and springy. Let the cakes cool in the muffin pan for 15 minutes, then turn them out onto a wire rack and let cool for 15 minutes longer. Serve the cakes warm, with ice cream.

Chocolate fudge cake with angel frosting

Ingredients: (Chocolate fudge cake with angel frosting)

250g dark chocolate, broken into chunks – standard supermarket chocolate is fine
300g self-raising flour
300g light, soft brown sugar, plus 2 tbsp
50g cocoa
200ml sunflower oil, plus a little extra for greasing
284ml soured cream
3 eggs
1 tsp vanilla essence
[For the angel frosting]
500g white caster sugar
1 tsp vanilla extract
1 tbsp liquid glucose
2 egg whites
25g icing sugar, sifted

Directions: (Chocolate fudge cake with angel frosting)

Heat oven to 160C/fan 140C/gas 4 and grease and line a deep, 20cm round cake tin. Whiz the chocolate in a food processor until crumbs. Tip the flour, sugar, cocoa, oil, 150ml soured cream, eggs, vanilla and 150ml water into the largest mixing bowl you have. Whisk with an electric whisk until smooth, then quickly stir in 150g of your whizzed-up chocolate bits. Scrape into a tin, and bake on the middle shelf for 1 hr 20-1 hr 30 mins, or until a skewer inserted in the center comes out clean. Cool in the tin.
While the cake is baking, make the icing. Combine remaining chocolate bits and soured cream with 2 tbsp soft brown sugar in a small saucepan and heat, stirring, until the chocolate is melted and you have a smooth icing. Leave to cool.
When the cake is cool, slice it into 3 even layers. Spread 2 layers with chocolate icing.
To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until the sugar has melted and the syrup turns clear. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream, until the mixture is fluffy and thick enough to spread – this might take a few mins as the mixture cools. Beat in the icing sugar. Work quickly and spread a tiny bit over each chocolate-covered layer. Assemble cake and swirl remaining frosting over entire cake.