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Cover: Loco for cocoa

Recipes with chocolate puddings

15Jun 12

Almond and Apricot Chocolate Brownies

Almond and Apricot Chocolate BrowniesChocolate Brownies of any description are pretty heavenly.  Rich, moist and gooey!  Eaten warm with ice-cream is always my favourite way to devour them!  Brownies are often made with walnuts, but I want to give you a slightly different idea. 

Almond and apricot chocolate brownies have all the gooey richness of a classic brownie, but they offer a different kind of sweetness and crunch.  You can try experimenting with other fruit and nuts too.  Any variation is good fun to make, and lip-smackingly tasty!  Just be sure not to overcook your brownies, or they will be disappointingly dry.

Also, try this Go Free Chocolate Brownie recipe, which is gluten-free, wheat-free and dairy-free. Perfect for large groups with special dietary needs.

Ingredients:

  • 300g good dark chocolate, roughly chopped
  • 200g good milk chocolate, roughly chopped
  • 220g unsalted butter, left to soften
  • 220g light muscovado sugar
  • 3 eggs
  • 75g self-raising flour
  • 100g almonds, roughly chopped
  • 75g breakfast apricots, drained, excess juice squeezed out, and roughly torn

Preparation Guidelines:

  1. Preheat the oven to 190ºC.  Grease and then line a shallow baking tray with grease-proof paper.
  2. Melt the dark chocolate slowly together with the butter in a large saucepan, stirring well.
  3. In a large mixing bowl, beat the eggs together with the sugar until creamy and light, then stir in the melted dark chocolate.  Once well mixed, add the flour, the almond and apricot pieces, and the roughly chopped milk chocolate.  Combine everything together with a wooden spoon.
  4. Spoon the mixture out into the lined baking tray and bake for around 40 mins until the centre of the cake feels firm to the touch but soft directly underneath the surface.  The trick with brownies is never to overcook them. You need to look out for the golden moment, and take them from the oven before they begin to go dry.
  5. If you’re not going to eat the brownies straight away, leave the brownie to cool in the tin.  Once cooled, turn it out onto a chopping board and cut it into squares.

Note: If you want to serve some of the brownie hot and fresh, you can remove the part you want from the tray as soon as it is cooked, and serve it in bowls with ice-cream. To make it fruitier, try topping with bits of strawberries and apricots. It will fall apart and be ever-so gooey!  Then you can leave the remainder of the cake to cool in the tray, to cut into servings and store.

Another idea for preparing it to eat hot, is to bake the brownie mix in smaller pots or ramekins to serve straight from the oven with cream and ice-cream.  Or you could even pop a square of brownie in the microwave for a few seconds to warm it at any time.  So many ways to eat a brownie!  Yum!

Time: 20 mins preparation, 45 mins baking

Cocoa Treats: 18 squares

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21May 12

Chocolate Crepes with Hazelnut Liqueur

Chocolate CrepesChocolate Crepes are fun and easy to make with children or for the big kid in you!  You can experiment with different fruit fillings too – try raspberries or strawberries! Crepes Suzette is another fruit option for the orange lovers out there.

Ingredients:

For the crepe batter:

  • 120ml milk
  • 1 egg yolk
  • 1 ½ tbsp butter
  • 1 tbsp cocoa powder
  • 2 tbsp icing sugar
  • 5 tbsp plain flour
  • A few drops of vanilla essence
  • 2 tsp hazelnut liqueur

For the chocolate sauce:

  • ½ tbsp butter
  • 2 tsp hazelnut liqueur
  • 2 tbsp icing sugar
  • 1 tbsp milk
  • 1 tbsp cocoa powder

Preparation Guidelines:

  1. Make the crepe batter first.  Melt the butter and leave to one side to cool slightly.  Then mix the milk, butter, egg yolk, vanilla essence and hazelnut liqueur together in a medium-sized bowl.  Add the icing sugar, whisking it in until very well mixed.  Gradually add the flour, whisking it together until the crepe mixture is completely smooth. Put the batter to one side.
  2. Next make the chocolate sauce.  Take a saucepan, and add the butter to it, melting it nice and slowly over a low heat.  Stir in the milk and the hazelnut liqueur.  Add the cocoa powder and the icing sugar, combining all the ingredients thoroughly.  Turn the heat down very low to keep the mixture warm as you cook the crepes.
  3. So now it’s time to cook the crepes.  Grease the surface of a non-stick frying pan (or a crepe pan if you have one) with a little butter and place on a medium heat.  Pour in about 60ml of the crepe batter, swirl it into a thin disk and leave on the heat for around 2 mins before flipping it and cooking for a minute on the other side.  Have fun with the flipping too – call the family in to watch this bit!
  4. And to put it all together!  Pop the crepe on a plate and spoon over with the chocolate sauce.  Fold or roll the crepe as you like it, drizzle a little more chocolate sauce over the top, and sprinkle over with a little icing sugar.  Repeat the process until all 4 crepes are cooked, filled and decorated.

Note: These crepes are delicious with slices of chopped banana added too.

Time: 25 mins to prepare, 10 mins to cook

Cocoa Treats: 4

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17May 12

White Chocolate Mousse

White Chocolate MousseTo my palette, there’s nothing much more exquisite than the combination of chocolate and liqueur.  A rich round off to a romantic candlelit meal with someone special, accompanied by a glass of cava or champagneWhite chocolate doesn’t contain any cocoa solids and in truth is masquerading as chocolate, but we adore the divine blend of cocoa butter, milk solids and sugar.  The composition of white chocolate gives it a lower melting point than chocolate made with cocoa solids, and this just serves to accentuate it’s melt-in-the-mouth sensuality. This white chocolate mousse is one of my favourites.  Make it and you’ll find out why.

 

Ingredients:

  • 230g good white chocolate, broken into pieces, and a little grated to decorate
  • 4 tbsp orange liqueur
  • 295ml double cream
  • 2 egg whites
  • 30ml water
  • A few shavings of orange zest to decorate

You will also need an electric whisk.

Preparation Guidelines:

  1. Melt the chocolate slowly in a heat-proof container over hot water, mixing in the water and the liqueur, and stirring gently.  When molten and combined, allow the mixture to cool.
  2. Whip the cream in a large bowl with the electric whisk, until the cream is firm and peaking.  Then fold it gently into the melted chocolate.
  3. Clean and dry the whisking blades on your electric whisk, and use them to beat the egg whites in a clean bowl.  Once light, fluffy and aerated, stir the egg whites into the chocolate mixture.
  4. With a spatula, gently tease the mousse mixture out into 6 wine glasses or serving bowls and chill them in the fridge for a minimum of 1 hour.
  5. Just before presenting the mousse, decorate it with a little grated chocolate or orange zest, and serve it up for the pure pleasure of your company.

Note: Equally as pleasure-inducing are mint, raspberry or coffee liqueurs in place of the orange liqueur.  Have a little experiment with the toppings too!

Time: Less than 30 minutes preparation time, plus a minimum of 1 hour chilling time

Cocoa Treats: 6

If you love this version, also try this rich chocolate mousse.

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06Apr 12

Chocolate Easter Nest Torte Part 2

Chocolate Easter Nest Torte 

 

Here’s the 2nd part of the Chocolate Eater Nest Torte recipe which covers instructions on making the moussey torte topping, and the pretty nest-style decoration for the top of the cake.  There’s a lot of work involved overall, but it’s fun, and the result is truly worth it!

Ingredients:

For the torte topping

  • 2 tbsp cold water
  • 2 tbsp powdered gelatine
  • 50g caster sugar
  • 3 egg yolks
  • 1 tsp cornflour
  • 200g good dark chocolate, broken into pieces
  • 300ml milk
  • 300ml whipping cream

For the decoration

  • 150g good milk chocolate, roughly sliced
  • 1-2 packs of mini chocolate eggs

Preparation Guidelines:

For the torte topping:

  1. Dissolve the gelatine in the water and leave to soften.  Meanwhile, beat the egg yolks in a clean bowl, and mix together with the sugar, cornflour and a splash of milk.  Make a custard by heating the remaining milk in a saucepan, bringing it just to the boil, then whisking it in well to the egg yolk mixture, returning it to the saucepan and cooking it gently until thickened, stirring constantly and not overheating.  Remove the custard from the heat and stir in the gelatine, dissolving it. Add the chocolate and let sit until melted in, and then stir well.  Transfer the mix to a bowl, cut and lay a piece of greaseproof paper over the surface to prevent a skin, leave to cool until just starting to thicken, and remove the paper.
  2. Whip the cream firm and work into the chocolate mix.  Spoon the mixture on top of the chocolate sponge (part 1), inside the chocolate casing (part 1), levelling the surface, then chill in the fridge for 1-2 hrs until set.  You can then remove the paper strip from around the chocolate casing.

For the decoration:

3. Roughly slice the milk chocolate into long, thin shards.  Scatter them gently in a nest shape on top of the torte and fill the nest with the mini eggs.

Time: 2 hrs plus cooling and chilling time for the whole cake making process, including part 1

Cocoa Treats: 12 servings

Note: For more spring cake ideas, try this Easter cake with orange and marzipan.

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05Apr 12

Chocolate Easter Nest Torte Part 1

 

Chocolate Easter Nest Torte

Chocolate Easter Nest Torte is an involved piece of baking which results in a truly special celebration cake to share with the whole family over Easter(Also try this Coach and Horses Easter Simnel Cake.) You will learn how to sculpt and mould chocolate in new ways (or at least I did!). This recipe includes dark chocolate and milk chocolate, sponge, mousse and solid chocolateBecause there are so many stages involved in creating this showcase, I will be posting the recipe and instructions over the course of 2 postsHere is part 1 which covers the sponge cake part of the process, as well as the creation of the cake’s chocolate collar.  See part 2 for a photo of the finished cake!

Ingredients:

For the cake

  • 40g unsweetened cocoa powder
  • 75g self-raising flour
  • ½ tsp baking powder
  • 125g caster sugar
  • 125g unsalted butter, softened
  • 75g good dark chocolate, broken into pieces
  • 2 eggs
  • 3-4 tbsp orange juice

For the chocolate collar

  • 75g good dark chocolate, broken into pieces

Preparation Guidelines:

  1. Before you start the sponge cake, you need to make a form to create the chocolate collar.  Use a piece of string to measure the circumference of the cake tin.  Then cut a piece of parchment paper 1.5cm longer than the string and 6cm high. Keep it to one side for later.
  2. For the cake: Preheat the oven to 180ºC. Grease a 23cm cake tin (ideally spring-form) and line the base. Over a mixing bowl, sift the cocoa powder, flour and baking powder. Beat the sugar, butter and eggs in a separate bowl until creamy and then whisk all ingredients together until smooth. Spoon into the prepared tin, level the surface and bake in the oven for 20-25 mins until just firm. Once cooked, cool the sponge on a rack. Once cool, transfer to a plate and drizzle over with the juice.
  3. For the chocolate collar:  Melt the dark chocolate and stir.  Spread the melted chocolate all along the paper strip that you made earlier, leaving 1cm free of chocolate at each end.  Leave it to one side for about 15-20 mins, allowing the texture to thicken but not set.  It should stay in-situ when lifted.  Very carefully lift the strip of chocolate on the paper and shape it, sticking it right around the sponge cake.  Put the sponge with the strip into the fridge to chill as you make the filling.

Time:  For part 1: 40 mins to prepare and 25 mins to cook

Cocoa Treats: 12 servings

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27Mar 12

Chocolate Lava Cakes

Chocolate Lava CakeI discovered Chocolate Lava Cakes only recently, and they are a true delight!  They are not like your traditional chocolate fudge cake.  As you bite into the chocolate sponge, the warm, gooey chocolate filling spills out onto your tongue.  A sensuous, and very welcome surprise for those not expecting it – and a treat for those who already know!  In fact, you need to eat these little heavenly parcels with a spoon, unless you want to get messy.  Chocolate Lava cakes are always eaten warm!

Ingredients:

  • 100g bar of good quality dark chocolate, broken into pieces
  • 5 tbsp butter
  • 2 tsp cocoa powder
  • 2 large or extra large eggs
  • 1 large or extra large egg yolk
  • 3 tbsp flour
  • 3 tbsp caster sugar
  • Pinch of salt
  • A sprinkle of icing sugar or chocolate syrup to top before serving

Preparation Guidelines:

  1. Slowly melt the chocolate and the butter together in a heat-proof bowl that sits in a saucepan of hot water.  Once melted, combine them well.
  2. In a large mixing bowl, whisk the eggs and the sugar together until light and creamy.
  3. Fold the chocolate mixture into the creamed eggs and sugar until well-combined.
  4. Sift the flour, cocoa and salt into the chocolate and egg mix, and stir the whole mixture together with a spatula.
  5. Line 4 x 140g ramekins or small oven-proof pots with butter before dividing the mixture evenly into them. Give them a little tap on the work surface to release any trapped air bubbles, and put them in the fridge to cool for 30 minutes.
  6. Whilst the mixture is cooling, preheat the oven to 220ºC.  Take a deep roasting tray, and after the chilling time, transfer the pots from the fridge to the tray, and then pour water into the tray around the ramekins until it reaches halfway up the outsides of the pots.  Bake in the oven for 15 minutes.  Remove the ramekins from the water and put them on a serving plate.  Sprinkle over a little chocolate syrup or icing sugar and serve the lava cakes warm with a teaspoon.  Alternatively, turn the cakes out onto a plate, serving them warm and with a spoon.

Note:  This dessert is also wonderful served hot with ice cream.

Time: 15 minutes to prepare, 30 minutes cooling time, 15 minutes to cook

Cocoa Treats: 4

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