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 eggs

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
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
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
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
30Jun 12

Maple, Pecan and Chocolate Tart

Maple, Pecan and Chocolate Tart

Canadian maple syrup is one of my favourite sweet flavours.  It’s wonderful, natural stuff – and good for you too!  Maple, pecan and chocolate tart offers a scrumptious variation on the classic pecan pie.  Enjoy it warm or cold.

Ingredients:

  • 200g good quality dark chocolate, broken into pieces
  • 80g caster sugar
  • 55g unsalted butter
  • 3 eggs
  • 180ml maple syrup
  • 355g shortcut pastry, or puff pastry if preferred: ready, prepared and thawed
  • 130g whole pecan nuts
  • Icing sugar and ground cinnamon to dust

Preparation Guidelines:

  1. Put an empty baking tray into the oven, and preheat the oven to 180ºC.
  2. Melt the chocolate slowly together with the butter in a saucepan, stirring them well.
  3. In a separate pan over a low heat, melt the sugar slowly into the maple syrup.  Once all of the sugar is dissolved, take the pan off the heat and allow the mixture to cool a little.
  4. In a large clean mixing bowl, whisk the eggs lightly, then add and whisk in both the chocolate mix and the syrup mix.
  5. Lightly flour a clean work surface and roll out the pastry.  Place this into a 23cm wide by 3cm high, loose-bottomed flan dish, pressing the pastry to the sides and trimming it off at the top.  Turn the flan mixture out into the pastry, spreading it evenly and levelling off the surface.  Place the tart onto the hot baking tray, and cook it in the oven for around 15 minutes, or until the filling begins to set.
  6. Take the tart out of the oven and scatter the pecan nuts across the top.  Return the dish to the oven for about 10 more minutes until the nuts start to turn golden-brown.  Remove the tart again and turn the oven temperature up to 230ºC.  Generously sift icing sugar and cinnamon powder through a sieve over the surface and pop the tart back into the oven when it reaches the new temperature, caramelising the nuts for about 5 minutes.
  7. Let the tart cool for around 15-20 minutes before serving it with ginger or coffe and macadamia ice cream, or fresh whipped cream.

 

Time: 25 minutes to prepare, 40 minutes to cook

Cocoa Treats: 8 servings

Continue reading
25Jun 12

Chocolate Chip Muffins

Chocolate Chips

I’ve made chocolate chip muffins many times with my little niece.  It’s one of our staple favourites when she comes round as she always asks to help me make them. The last time she visited and we baked this recipe together, I have a feeling that more chocolate chips went straight into her tummy than into the muffins themselves. 

Chocolate chips contain less cocoa butter than traditional baking chocolate, giving them a higher melting point, which is what helps them to keep their shape during cooking.  We are all very familiar with the good old American-English muffin, which has become so very popular these days, and can be found in all sorts of sizes and varieties.  But the palm-sized chocolate chip muffin must also be high on the list of all-time favourites. (Also try these choconana muffin nests, perfect for Easter!)

Ingredients:

  • 90g self-raising flour
  • 20g cocoa powder
  • 1tsp baking powder
  • 90g caster sugar
  • 2 eggs
  • 90g butter
  • 75ml milk
  • 50g dark chocolate chips, or good dark chocolate, broken into pieces.

Preparation Guidelines:

  1. Preheat the oven to 180ºC, and grease a 6 muffin mould baking tray with a sliver of butter.
  2. Sift the flour, cocoa powder and baking powder together over a large mixing bowl and stir.
  3. In a separate bowl, beat the eggs and the sugar together until light and creamy.  Add the milk, and whisk until well-combined.
  4. Gradually beat the butter and sugar mixture into the flour mixture, and when evenly combined, stir in the chocolate pieces.
  5. Bake the muffins in the oven for around 20-25 mins.  Remove the tray from the oven and cool the muffins on a wire rack before enjoying them with a fresh cup of tea and the company of children.

Note:    Normally, muffins are eaten once cooled, but have you thought of trying them warm, drizzled with chocolate sauce and with a dollop of ice cream for a wickedly rich pudding?  Or try eating them straight from the oven with chocolate custard.

Time: 15 mins to prepare, 25 mins to cook

Cocoa Treats: 6 large muffins

Continue reading
19Jun 12

Pear and Chocolate Tart

Chocolate and Pear TortI sometimes make this pear and chocolate tart on a Sunday as a All Postsgreat pudding to follow a roast ham or pork meal.  Pear, chocolate and almond flavours play really well together, and serving this dessert warm with ice cream simply adds to the pleasure.

Ingredients:

  • 2 large, soft, ripe pears
  • 155g good quality dark chocolate, broken into pieces
  • 2 tbsp almond liqueur
  • 2 tbsp lemon juice
  • 340g puff pastry
  • 1 egg, beaten, for the glaze
  • Icing sugar to dust
  • Cream or ice cream to serve

Preparation Guidelines:

  1. Preheat the oven to 200ºC.  Lightly grease a baking tray and sprinkle it over with a little water.
  2. Melt the chocolate gently in a saucepan over a low heat, add the almond liqueur and stir together until smooth.
  3. Cut the pears into quarters, remove the cores, and then cut into thin slices.  Put the pears into a bowl and cover them with cold water, adding the lemon juice to the water to stop the pears from going brown.
  4. Lightly dust a clean work surface with flour and roll the puff pastry out into a standard pie dish.  Place the pastry into the prepared dish and create circular edges around the pastry with a sharp knife.
  5. Spoon the melted chocolate onto the surface of the pastry and spread it evenly on top.  Drain the pear slices really well, patting the surface very lightly with kitchen paper before laying them out over the chocolate, keeping the pear from touching the sides of the pie tin. Make little indent marks with the back of a sharp knife all around the top of the pastry edge for decoration before brushing the edges with the beaten egg to create the glaze.  Pop the tart in the oven and cook for around 20-25 minutes until the pastry has risen and goes golden brown.
  6. Take the tart out of the oven and turn the temperature up to 230ºC.  Sift a plentiful dusting of icing sugar over the pears and pop the tart back in the oven to brown for 5 minutes.  Keep a close eye at this point so as not to burn it.  Remove from the oven and let sit for a few minutes before serving with cream or ice cream.

Time:   25 minutes to prepare, around 30 minutes to cook

Cocoa Treats: 6 servings

Continue reading
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

Continue reading
13Jun 12

Almond and Chocolate Orange Biscotti

Almond and Chocolate Orange BiscottiAlmond and Chocolate Orange Biscotti – Italian style biscuits that are wonderful accompanied by a rich roast cappuccino. It’s the perfect complement to round off your Italian meal. (Try this pancetta and pea gemelli recipe.)

Ingredients:

  • 200g good quality dark chocolate, broken into pieces
  • 200g self-raising flour
  • 25g unsalted butter, softened
  • 110g light muscavado sugar
  • 1½ tsp baking powder
  • 55g polenta, or ground semolina
  • The zest of 1 orange
  • 1 tbsp orange liqueur (or swap for 1 tsp vanilla essence)
  • 1 egg
  • 110g almonds
  • A little icing sugar to dust

Preparation Guidelines:

  1. Preheat the oven to 160ºC, and grease a baking tray with a little butter.
  2. Put the almonds in a plastic sandwich bag, or wrap them loosely in clingfilm, and place them on a wooden board.  Using a rolling pin, bash them gently to break them into rough pieces.
  3. Melt the chocolate and the butter slowly in a saucepan, stirring them together.
  4. Take a large mixing bowl and sift in the flour and baking powder.  Mix in the sugar, polenta, egg, orange zest, orange liqueur, and finally the almonds.  Work in the butter and chocolate mixture and form a biscuit dough.  The dough should be a good consistency, but if it is a little moist, sift over an extra little bit of flour; and if it is a little dry, add another splash of orange liqueur, or a tiny bit of water.
  5. Lightly dust a clean work surface with flour and divide the dough into 2 halves.  Create a log shape out of each half, about 25cm long.  Lay out each sausage of dough on the baking tray, flattening them with your palms to about 1.2cm high.  Bake for 25 mins in the oven, or until the dough rises and feels firm to the touch.
  6. Set the partly baked biscotti to one side to cool.  On a wooden board, slice each log diagonally into 10 biscuits (about 1.5cm thick) and place them back onto the tray, leaving a little space between each one.  Return the tray to the oven for about 10 more mins, crisping up the biscotti.  Remove them and once cool, dust over with the icing sugar.

Time: 20 mins preparation time, 35-40 mins cooking time

Cocoa Treats: 20

Continue reading
03Jun 12

Choc Chip Ice Cream

Choc Chip Ice CreamThis is a traditional home-made choc chip ice cream recipe.  No ice cream machines or churners necessary, just the time and the patience to do it all yourself.

Once made, you could also convert it into a choc chip milkshake, using similar steps as with this white chocolate milkshake.

 

Ingredients:

  • 50g caster sugar
  • 2 tsp cornflour
  • 300ml milk
  • 3 egg yolks
  • 190g good dark chocolate, broken into pieces or chocolate chips
  • 110g good milk chocolate, broken into pieces or chocolate chips
  • 300ml double cream

Preparation Guidelines:

  1. Begin by making a custard.  In a large mixing bowl, beat the egg yolks together with the cornflour, the sugar and a good splash of milk.  Heat the remaining milk on the hob in a saucepan, bringing it up to the boil.  Pour the hot milk from the saucepan into the mixing bowl, combining it with the egg and sugar mixture, then transfer everything back into the saucepan and return it to the heat.  Cook the mixture gently, stirring continuously until the custard thickens and leaves a thin coat on the back of a metal or wooden spoon.  It is important to keep the heat gentle or you may curdle the ingredients.
  2. Take the pan off the heat, add the dark chocolate, letting it sit within the mixture until it has melted, before stirring it in evenly.  Cut a circle of greaseproof paper and lay it over the top of the chocolate custard to stop it from forming a skin, and then leave it aside to cool.
  3. Once the chocolate custard is cold, pour the cream into it and whisk together.  Put the chocolate and cream mixture into a freezer-proof container with a lid and freeze it for 2-3 hours, or long enough for it to freeze around the edges.
  4. Transfer the mixture into a large bowl, and using a fork and a mashing action, break down the ice and stir the mixture around.  Put it back in the container and freeze again for around 2 hours, or until the edges have re-frozen.  You will need to repeat this process a couple more times during the setting period, adding in the milk chocolate pieces at the third or fourth time, but add the chocolate after you’ve finished mashing and once you are ready to stir.
  5. Once the ice cream is fully set, transfer it to the fridge about 50 minutes before you want to eat it, so that it softens slightly. 

Time: 30 minutes to prepare, 1 hour to cool, 4-8 hours freezing time

Cocoa Treats: 4-6 servings

Continue reading