hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Loco for cocoa

Recipes with cocoa treats

30Sep 12

Chocolate Bar Biscuit Cake

Chocolate Bar Biscuit CakeTake a moment to think about melting Mars, Twix and Whisper bars together to make a cake – now does that sound tempting or what? Chocolate bar biscuit cake does just that, then combines with marshmallows, chopped nuts and raisins to make a totally rich treat that you can slice like a biscuit.

It’s another no-bake cake, so once again the test is in waiting for what you’ve just created to set overnight in the fridge. Feel free to experiment with your own favourite chocolate bars in this recipe. What you’re aiming for is that lovely combination of smooth and rich chocolate, studded with crunch.

I like the caramel twist that the Mars and Twix bars bring to this outrageously rich dessert. There’s nothing posh about it, but there sure is plenty of pleasure.  Talking of chocolate pleasure, have you ever had a go at making a chocolate martini cocktail?

Chocolate Bar Biscuit Cake
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
 
I like the caramel twist that the Mars and Twix bars bring to this outrageously rich dessert.
Ingredients
  • 2 Twix bars, cut into very small pieces
  • 5 king size Mars bars
  • 50g marshmallows
  • 2 Whisper bars
  • 130g butter
  • 1 packet of digestive biscuits
  • 65g raisins
  • 65g chopped almonds or hazelnuts
  • 2 eggs
Instructions
  1. Melt the butter, the Mars bars, the whisper bars and the marshmallows very slowly together in a large pan over a very low heat.
  2. Put the digestive biscuits into a large clean food bag and crush them with a rolling pin to a very fine texture.
  3. Grease a cake or bread tin and coat the bottom and sides with some of the digestive biscuit crumbs.
  4. In a clean bowl, mix the remaining digestive biscuits together with the Twix pieces.
  5. Mix the eggs into the melted chocolate and marshmallow mix and take it off the heat. Add the biscuit and Twix mix to the melted mix, along with the raisins and chopped nuts, until well-combined.
  6. Transfer the mixture into the cake tin with a spatula and chill overnight in the fridge.
  7. When ready to serve, cut the cake into wedges with a sharp knife.
Notes
Requires overnight chilling time

 

Continue reading
30Jul 12

Flake-y Fruit and Nut Slice

Flaky Fruit and Nut SliceSo called because it contains Flake bars…. Mmmmmm – yummy! Flaky fruit and nut slice is a crumbly and crunchy treat for the whole family.

This is a modified version of a recipe that I found long ago.  It gives you something really easy to do with those Flake bars that we all love!  Cooking this cake slowly results in a beautifully moist texture which holds together the crumble and crunch of the other ingredients.  I normally let it cool and eat it cold as a cake slice – but you could also try it warm with a dollop of ice cream or single cream.  To play with the flavour some more, try adding a couple of tablespoons of rum to the mix!  If you do this, you may need to add a tiny bit more flour so that this mixture is not too wet before it goes into the oven.

If you have friends coming to stay, especially if they have children – this is a good cake to make together in the kitchen one rainy day.  Just be sure the kids are OK with the nut pieces first; then get stuck in to some fun food creation together. (Also try this pear and hazelnut mess with chocolate shavings recipe.)

Flaky Fruit and Nut Slice
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
So called because it contains Flake bars…. Mmmmmm – yummy! Flaky fruit and nut slice is a crumbly and crunchy treat for the whole family.
Ingredients
  • 230g softened butter or margarine
  • 230g caster sugar
  • 280g self-raising flour
  • 30g cocoa powder
  • 3 Flake chocolate bars
  • 145g hazelnuts, chopped into random sized pieces
  • 200g good quality dark chocolate, broken into pieces
  • 150g raisins
  • 75g dried apricots, roughly chopped
  • Icing sugar and cinnamon powder for dusting
Instructions
  1. Preheat the oven to 150ºC.
  2. Lightly grease and then line a cake tin.
  3. Chop the flake into pieces about 1.5cm long, and put to one side.
  4. Mix the sugar and butter together in a bowl until smooth and creamy.
  5. Combine in the cocoa powder.
  6. Separate off half of the flake pieces, 50g of the broken hazelnuts and 50g of the dark chocolate. Keep them to one side for now. Add the remaining quantities of all 3 to the mixing bowl and stir in.
  7. Add in the raisins and the apricots and mix gently.
  8. Spoon the mixture out into the prepared cake tin, and then scatter the nuts and the chocolate that you had kept to one side, over the top.
  9. Pop the cake mixture in the oven and bake for around 2 hrs, testing that the cake is cooked with a skewer or sharp knife that should come clean out of the mixture.
  10. Once ready, remove the cake from the oven and let it sit to cool in the cake tin.
  11. Once cool, dust with icing sugar and cinnamon powder and serve with a hot cup of tea and some good conversation.

 

Continue reading
26Jul 12

Intense Little Chocolate Pots

Intense Little chocolate potsDip into heaven with these Intense Little Chocolate Pots…

They are a great dessert to make the night before a special meal and leave to set in the fridge. You can make them on the same day you wan to eat them, of course, but be sure to allow yourself a good couple of hours for setting and chilling the chocolate. The servings are small, very rich, and will complete a celebration meal perfectly alongside a glass of pink champagne.

This is one I tend to do when there’s a grown-up’s birthday in the family; or to round off an evening meal with a little romance. Don’t forget the candles and the music! Intense little chocolate pots are also beautiful served with soft amaretti biscuits or these hard Italian Biscotti Di Prato.

For yummy variations to this recipe, try using Lindt intense orange chocolate, a good dark mint chocolate, or one with hazelnut or almond pieces nestled inside. They are great with just the spice dusting, but will also look beautiful if you top them off with a round of cream, or scatter them with toasted almonds or chopped hazelnuts – all you need is a little imagination to create these again and again with different flavours and garnishes.

Intense Little Chocolate Pots
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Intense Little Chocolate Pots are a great for grown-up birthdays and romantic nights in!
Ingredients
  • 250g good quality dark chocolate, broken into pieces
  • 590ml single cream
  • 4 egg yolks
  • 1 egg
  • 30g caster sugar
  • Cocoa powder for dusting
  • Cinnamon powder for dusting
  • Icing sugar for dusting
Instructions
  1. Preheat the oven to 150ºC.
  2. Heat the cream and the chocolate together very slowly and gently in a heavy-based saucepan, stirring the ingredients together. Be very careful not to let the mixture boil, as this will curdle the cream.
  3. In a separate bowl, mix the egg yolks together with the whole egg and with the sugar. Now combine with the chocolate and cream mixture.
  4. Strain the mixture through into little round or teardrop-shaped oven-proof ramekins. Place the pots onto a roasting tray and pour 1cm of water around them before covering with foil and baking for around 60 mins until the mixture just begins to set.
  5. Remove from the oven and allow to cool at room temperature before transferring to the fridge to set, which will take at least another 60 mins.
  6. Sift over with a light dusting of cocoa powder, icing sugar and cinnamon powder.
  7. Serve like this or with a spoonful of cream to top, before dusting over the topping.

 

Continue reading
24Jul 12

Crunchy Chocolate Button Cake

Crunchy Chocolate Button CakeDelectably rich, with the crunch of biscuit, and the hidden surprise of milk chocolate buttons…

Here’s the second no-bake featured cake recipe I want to share with you.  Crunchy chocolate button cake is a great treat to create with children.  It’s really quick to prepare, but takes a minimum of 4 hrs to set.  In fact, it’s better chilled overnight, and even better the day after that as it begins to harden further – but do you think it will actually last that long before your hungry gobblers devour it all? (I also suggest trying this No-bake Anzac slice.)

Ingredients:

  • 150g good quality dark chocolate, broken into pieces
  • 150g good quality milk chocolate, broken into pieces
  • 2 tbsp milk
  • 130g digestive biscuits
  • 130g unsalted butter
  • 1 packet of milk chocolate buttons (standard size pack)

Preparation Guidelines:

  1. Grease a 17-20cm cake dish, and line with baking parchment.
  2. In a large heavy-based saucepan, melt the dark and milk chocolate together with the milk and the butter.  Put the mixture to one side to cool down, but don’t let it start to re-set.
  3. Meanwhile, place the digestive biscuits into a clean sandwich bag, lay the bag on a wooden board, and bash gently with a rolling pin to break the biscuits into fairly small pieces (but not crumbs).  Empty the biscuits into a large mixing bowl and stir in the milk chocolate buttons.
  4. Once the chocolate mixture has cooled (but is still pliable) mix the biscuits and buttons into it, combining the ingredients well.  Using a spatula, put the mixture into the greased and lined baking tray, lightly pressing it down over the entire surface until nicely packed, and levelling the top.  Pop it in the fridge for a minimum of 4 hrs, or even better, overnight, until entirely set.
  5. When set, you can turn the cold cake out of the tin, remove the parchment paper and slice to serve.

Time: 20 mins to prepare, a minimum of 4 hrs to chill

Cocoa Treats: 12-20

Continue reading
20Jul 12

Chocolate Gingerbread Animals

 

Chocolate Gingerbread AnimalsChocolate is my passion, and my niece loves it too, so we often find ourselves playing with it together when she comes round for the day, even when she visits with her mum and dad. We girls get busy in the kitchen, leaving mum and dad to relax together a while – a much welcome break for them; and loads of fun for us! Here’s one of our favourites; chocolate gingerbread animals. We make animals because they are the shapes we happened to find on a shopping trip together. But we also have heart, circle and square cutters – and you can make this recipe into gingerbread people too and decorate them with icing, chocolate and smarties if you like. (Also try this sugar-free gingerbread recipe.)

We had a family gathering recently with my parents, brothers, sisters and of course my little niece, and we rustled these up. My dad, with his Canadian roots, particularly enjoyed munching his way through the moose.

Chocolate Gingerbread Animals
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A classic gingerbread biscuit with the added delight of chocolate…
Ingredients
  • 30g unsweetened good quality cocoa powder and a little for dusting
  • 310g plain flour
  • 2 tsp ground ginger
  • 180g caster sugar
  • 125g unsalted butter
  • 1 egg
  • 1 tsp bicarbonate of soda
  • 190ml golden syrup
Instructions
  1. Grease a baking sheet with a little butter and preheat the oven to 190ºC.
  2. Measure out and sift the cocoa powder, flour, ginger powder and bicarbonate of soda into a mixing bowl and combine.
  3. Chop the butter into small cubes and then work it into the powder with your fingertips, creating a fine crumble-like texture.
  4. Now add the sugar, the golden syrup and the egg. Combine the mixture together with your hands to create a firm dough.
  5. Cut the dough ball in half and roll it out on a lightly cocoa powder dusted surface, then cut out the shapes of your choice.
  6. Bake the biscuits on the tray in the oven for between 10 and 15 minutes, until you see them just beginning to darken around the edges. Let them sit on the tray for a couple of minutes cooling before transferring them to a cooling rack. Once cool, you can decorate as you wish.
  7. Repeat the rolling, cutting and cooking processes with the other half of the dough, or wrap it in clingfilm and pop it in the fridge if you prefer to make another fresh batch the next day.

 

 

Continue reading
18Jul 12

Divine Chocolate Éclairs

Divine chocolate eclairsI call them that because, well, chocolate éclairs are always amazing – but home-made ones, they are simply divine.  So for all of you chocoholics who like your chocolate with lashings of cream, this one is for you.  You’ll love these divine chocolate éclairs.

Ingredients:

For the bun pastry

  • 50g butter, unsalted
  • 60g plain flour
  • 150ml water
  • 2 eggs

For the topping and filling

  • 295ml double cream
  • 1 ½ tsp vanilla essence
  • 2 tsp icing sugar
  • 155g good quality dark chocolate, broken into pieces
  • 15g butter, unsalted

Preparation Guidelines:

  1. Preheat the oven to 200ºC.
  2. Take a large baking tray, lightly grease it all over with a butter pat and sprinkle the surface with a little water from your fingertips.  Sift the flour onto a clean sheet of paper or baking parchment.
  3. Melt the butter in a saucepan over a gentle heat, stirring in the water.  When the butter has melted, take the mixture up to the boil and remove it from the heat.  Now add the flour and beat the mix into a dough ball which comes away from the side of the pan.  Let it cool down for a couple of mins.
  4. Now beat the eggs into the pastry ball, a small amount at a time, working it gradually into a smooth and glossy paste.  Transfer it to a large piping bag covered with a 1cm nozzle.  Pipe about 12-15 fingers of the mixture onto the prepared baking tray, each about 7cm in length; spacing them about 6cm apart. Bake them in the oven for 30-35 mins when they should be crispy and nicely risen.
  5. Supporting each bun with an oven glove, on a board, carefully make a slit along the side of each, before popping them back in the oven for 3 more mins to dry the centres.  Cool the buns on a rack.
  6. Tip the icing sugar into a bowl on top of the cream.  Drop in the vanilla essence, and whip everything together, until the cream begins to hold its shape.  Fill the bun centres with the cream.
  7. Melt the chocolate and the butter slowly together in a saucepan and stir.  Drizzle the mixture over the éclairs and put them in the fridge to set.

Time: 25 mins to prepare, around 40-45 mins to cook, and a little setting time

Cocoa Treats: 12-15

Note: This one is a bit high on the calorie count, so I suggest using this dessert after having a salad like this spinach and bell pepper potato salad, just to keep a good healthy balance of veggies and sweets!

Continue reading
15Jul 12

Little Chocolate Macaroons

Little Chocolate MacaroonsMelty and crispy… what a combination!

These little chocolate macaroons get baked in our house every so often.  Sometimes we devour the lot in one go, and sometimes I manage to save some in an airtight container to share with friends on coffee mornings – which is usually the motive for making them in the first place.  They are a perfect coffee compliment, and they contain a chocolate-coated coffee bean in the centre.

These chocolate macaroons are crunchy on the outside and moist on the inside.  Your friends will be delighted to share them with you.  If you can’t find the coated coffee beans, use a whole blanched almond as a substitute.

For an evening variation for the grown-ups, serve a couple of macaroons in a pretty bowl, drizzled over with almond liqueur or the Italian liqueur Disaronno; or spoon a little liqueur cream onto the side.  Here’s another idea; simply serve with a liqueur coffee after a special meal. (Another fantastic cookie to go with coffee is this Italian biscotti di prato.)

Ingredients:

  • 50g good quality dark chocolate, grated
  • 100g caster sugar
  • 2 egg whites
  • 130g ground almonds
  • Small bag of chocolate-coated coffee beans

Preparation Guidelines:

  1. Preheat the oven to 180ºC and line a baking tray with grease-proof baking paper.
  2. Beat the egg whites in a bowl until they are stiff, and then gradually whisk in the sugar.  You are aiming for a thick and glossy consistency.  Work in the ground almonds nice and gently, along with the grated chocolate.
  3. Spoon the mixture into a large piping bag, and using a large, plain nozzle, pipe the mix onto the prepared baking tray in small circles of 4 cm diameter.  If you don’t have piping equipment, you can use a teaspoon to create the macaroon shapes.
  4. Insert 1 chocolate-coated coffee bean into the middle of each macaroon, just below the surface.  Place the tray into the oven and bake for around 15 minutes, when the biscuits should be just firm and slightly risen.  Let the macaroons cool down on the baking paper before tucking in.

Time: 15 minutes to prepare, 15 minutes to cook

Cocoa Treats: 24

Continue reading
13Jul 12

Lime and Chocolate Creams

Lime and Chocolate Creams
A refreshing pud for the early summer. Lime and chocolate creams are best served really well chilled from the fridge, and this dessert takes less than 10 minutes to prepare! Make the little pots of yumsciousness a little in advance, and then whip them out for a sophisticated, yet devilishly simple, round off to an evening of entertaining. You’ll make use of both the juice and the zest of the limes to create a lovely citrus burst.

We sometimes make lime and chocolate creams just for the two of us on a sunny afternoon; we make two big glasses and leave them to chill – this is pretty decadent I know. Then in the evening we take one out onto the terrace with a couple of spoons as the sun sets and share it together with a super chilled glass of cava. If we catch the neighbours in the garden, we’ll invite them round too, grab a couple of extra spoons and give them the glass that we were saving for tomorrow. That really is the life. If we’re feeling extra indulgent that evening, we may even shake up a caipirinha cocktail to keep the lime theme and the socialising going a bit further into the night.

Lime and Chocolate Creams
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4
 
A refreshing pud for the early summer. Lime and chocolate creams are best served really well chilled from the fridge, and this dessert takes less than 10 minutes to prepare!
Ingredients
  • 100g good quality milk or dark chocolate
  • 55g caster sugar
  • 2 tbsp water
  • The juice and fine zest of 2 limes
  • 300ml double cream
  • A little soft brown sugar to crumble over the top
Instructions
  1. First we need to create a lime syrup. Squeeze the lime juice into a small pan and grate in the lime zest. Add the water and the sugar and gently heat until the sugar has completely dissolved. Stir everything together well and remove from the heat, allowing the mixture to cool slightly.
  2. Pour the double cream into a mixing bowl and pour the cooled lime syrup over the top. Whisk the mixture together until firm and beginning to peak.
  3. Grate the chocolate on a course grater (not fine). Put a little of the chocolate to one side to save for the topping and mix the rest into the lime cream.
  4. Divide the chocolate lime cream into individual glasses and chill in the fridge until ready to serve. This dessert is nice really cold.
  5. When ready to serve, remove the glasses from the fridge and sprinkle over with the grated chocolate you reserved and a little soft brown sugar.
Notes
Chill in the fridge for at least 30 minutes, or an hour if you can wait that long.

 

 

 

Continue reading
09Jul 12

Fruity Milk Chocolate Florentines

Fruity Milk Chocolate FlorentinesAs the name suggests, florentines originated in the Italian city of Florence. The Italians make excellent desserts in the Tuscany region, including Biscotti de Prato.

Florentines are fragile, fruity sensations that are often made with dark chocolate, but I prefer them with milk chocolate.  The trickiest bit of the process is getting a good round shape to your biscuit, so I think it’s best to be relaxed about that, and enjoy the biscuits a little uneven around the edges.  They’ll still taste just as wonderful!  You can enjoy fruity milk chocolate florentines as a rather special biscuit snack; or dress them up for after-dinner with creams, sauces and liqueurs, for a rich or romantic dessert.

Ingredients:

  • 150g good quality milk chocolate, broken into pieces
  • 60g unsalted butter
  • 30g glacé cherries
  • 55g caster sugar
  • 2 tbsp double cream
  • 30g sultanas or raisins
  • 55g flaked almonds
  • 20g candied peel mix
  • 2tsbp plain flour

Preparation Guidelines:

  1. Preheat the oven to 180ºC and lightly grease a large non-stick baking tray with a pat of butter.
  2. Chop the cherries into rough pieces and set them to one side.
  3. Melt the butter and the sugar together in a saucepan on a gentle heat until melted, stirring them together.  Then bring the temperature up until the mixture boils.  Remove from the heat and whilst the mixture is still hot, add in the dried fruit, almonds, flour, glacé cherries and the double cream.  Combine the ingredients together.
  4. Lift teaspoonfuls of the mixture out and place them on the prepared baking tray, spaced widely apart so as not to touch and stick when they spread.  It’s best to cook the biscuits in 2 batches or more and really give them plenty of space.  Pop each batch in the oven for around 8 minutes.  Remove them and push each biscuit into a neat circle using a round, oiled biscuit cutter.  Bake them again for about 2 minutes before transferring them onto a clean sheet of grease-proof baking parchment to cool.
  5. Melt the chocolate in a pan.  Once the Florentines have cooled, turn them upside-down and use a palette knife, or large blunt knife to spread the melted chocolate across the flat surface of the biscuit which is now on top.  Transfer the biscuits to a clean sheet of paper to set.

Time: 15 minutes to prepare, 25-35 minutes to cook

Cocoa Treats: 12-15

Continue reading
07Jul 12

Chocolate and Vanilla Marble Cake

Chocolate and Vanilla Marble cakeChocolate and Vanilla Marble Cake is a classic cake for afternoon tea with friends and family.  If you have a pretty tea set, this is the perfect moment to get it out of the cupboards and use it.  Invite the grandparents round and enjoy a family gathering in good old-fashioned style. (Also try this Marvellous Marble Cake.)

Ingredients:

  • 200g butter
  • 4 eggs
  • 250g caster sugar
  • 4g salt
  • 200g self-raising flour
  • 1tsp and 3 drops of vanilla essence
  • 30g cocoa powder

Preparation Guidelines:

  1. Preheat the oven to 180ºC.
  2. Grease a 28cm long, oven-proof, glass plum cake dish with a little butter.
  3. Melt the butter very gently over a low heat.  Take it off the heat as soon as it is melted.  Stir it and leave it to one side.
  4. Separate the egg whites and yolks into 2 different bowls.  Put the egg yolks into a large mixing bowl.  Add the sugar to the egg yolks and combine well with a wooden spoon, and then stir in 3 drops of the vanilla essence.
  5. Add the flour to the sugar and yolk mix in small quantities, alternating with adding the melted butter bit by bit, stirring each addition in well until completely combined.
  6. Whisk the egg whites to a firm consistency, until they are peaking.  Work them into the cake mixture with a wooden spoon.
  7. Portion the cake mix by halves into 2 bowls.  Add the cocoa powder to one bowl, stirring it in well.  Add the teaspoon of vanilla essence to the other bowl, mixing it in well.
  8. Take the prepared plum cake dish, and using two teaspoons, alternate adding the chocolate and vanilla mixtures to the dish, in 4-5 cm strips across the width, and 3 layers high.  Start the first layer with chocolate, the second with vanilla, and the final layer with chocolate.  As you alternate the mixtures, you will naturally create a marble effect.  Don’t worry about being very precise; it’s going to look great!
  9. Place the dish in the oven and bake for about an hour.  Test that the cake is cooked by inserting a sharp knife or skewer into the centre.  The knife should come out of the mixture dry.  Turn the cake out onto a wire rack to cool, or enjoy some warm straight away with cookie dough ice cream.

Time: 30 minutes to prepare, about an hour to cook

Cocoa Treats: 8 slices

Continue reading