Chocolate Salami - deliciously yum!

Ingredients for Chocolate Salami

300g dark chocolate

150ml Milk

75g golden syrup

140g unsalted Butter

1 egg, lightly beaten

200g (approx.) broken choc. Digestives or plain bix.

50g raisins (or dried sour cherries)

line a 23 x 13cm loaf tin with cling film.

1. Put the chocolate, milk, syrup, butter and a pinch of salt into a saucepan and very gently heat, stirring, until the mixture has melted and combined. Do not allow to boil.

2. Remove from the heat and stir in the beaten egg slowly.

3. Leave to cool, then gently stir in the biscuits, and raisins and pour into the loaf or spongecake-type tin tin

OR make into a roll on a large piece of klingfilm, twist each end (like a Cracker).

Chill for at least 4 hours.

Remove from the fridge 5 minutes before serving.(It goes soft pretty quickly).

This is just decadently delicious, and if it lasts more than five minutes - I'd be really surprised!

Chocolate Mousse - Frozen - fine for Vegetarians

I think you have to pre-prepare as much as you can for Christmas lunch, to save hassle on The Day.  Lots of the vegetables can be precooked, frozen and will re-roast well.  Stuffing can be frozen. Puddings too can be frozen. eg. Christmas Pud and also a Frozen Chocolate Mousse (always good).  Biscuit dough can be frozen.

Do check online, as there's lots of good advice on freezing and making stuff in advance.

Recipe for Choc. Mousse - fine for Vegetarians as there isn't any gelatin in this.

9ozs. approx. a very good quality chocolate (preferably)

5 ozs. unsalted butter

4 egg yolks

6 egg whites

1 ozs. icing sugar

1 tablspn. dark rum or orange juice

Line a loaf tin (or tin of choice) with Klingfilm.  Overlapping the sides so you can wrap it once the tin is filled.

Either very carefully in your micro*, or using a bain-marie, melt the chocolate and butter.

Stir so it's smooth and glossy.

Cool slightly.

Add rum/orange juice - stir well.

Beat egg whites till softly peaky, and add the icing sugar - whisk till soft peak stage.

Beat about 1/4 of the whites into the chocolate, then fold in the remainder.

Pour into your tin, wrap and freeze.  Once frozen wrap again.

This will need defrosting before you can eat it, but dont over-defrost - it should still be a little firm.

* You can melt the chocolate and butter - until just melting.  Take the bowl out of the micro and keep stirring until melted.  You have to be pretty careful with this, so as not to over-micro it.  If you do - adding a little boiling water may bring it back!

I like this served with a Dried Fruit salad (and cream) - just an easy fruit salad with sultanas, raisins, maybe prunes, cherries and figs, apricots - whatever you have handy.  Place in a saucepan with water just to cover, sugar to taste (include a little honey or maple syrup) - cook gently until fruit is soft, add a small amount of cinnamon - cool and refrigerate.  This keeps very well.

Chocolate Orange Mousse - Michel Roux Jnr. (and Chocolate Sauce recipe)

 

Ingredients:

1 orange - zest - pared and cut into fine strips
100g caster sugar
150g (55-70% cocoa solids) chocolate - chopped into small pieces
1 tablespn liquid glucose
2 egg yolks
150 ml. double cream
30g icing sugar

1. Place strips in a small saucepan and cover with cold water. Bring to the boil over a medium heat.  Refresh and drain, then repeat twice more. 
2. Put the zests in a small pan with 100ml. water and the sugar and bring to the boil.  Bubble for 1 minute. Cool the zests in the syrup.  When cold, drain and set aside.

3. Place choc. in a bowl over a simmering pan of water.  Don't let the bowl actually touch the water. Melt the chocolate and remove the bowl from the heat.
4. Mix the glucose with the egg yolks and 2 tablespns of warm water - mix this into the melted chocolate.

5. In another bowl, whip the cream and the icing sugar to a ribbon consistency and carefully fold into the chocolate - don't overwork it.
6. Pour 1/3 of the mousse into 4 glasses (or dishes).  Scatter 1/3 of the zests on top and repeat the layers.

7. Refrigerate for about an hour before serving.  If chilled for longer, remove 30 minutes before serving.



Michel Roux Jnr. Chocolate Sauce Recipe

 

Chocolate Biscuits with Marshmallow or Chocolate Cream fillings

Choc Bix before filling :) - they bake slightly darker - my photo came out a little bright!

Ingredients for Bix:
5ozs (75g) butter
5 ozs. caster sugar
2 yolks
9 ozs. (250g) SR Flour
1oz. (25g) cocoa powder  (1 good tablespoon)

In a food processor, process all the above ingredients until blended (almost) together.  Dont over-process the dough.
Knead together, lightly, cover, and leave in fridge for about 20 mins. or longer.

At this stage you can 'sausage roll' the dough in Klingfilm and either keep it in the fridge or freeze it.

When ready to use : either cut very thin slices off the roll and place on a greased baking tray - they dont spread too much when baking.  OR
Roll out on a lightly floured surface and cut into shapes
bake at 190 deg.C for about 10mins.

These are lovely just baked and still warm - they go crispy as they cool.

Marshmallow Filling: - this can also be made in advance.

250ml (9fl oz) double cream

·  55g (2oz) marshmallows

·  250g (9oz) good-quality dark chocolate, chopped

Heat the cream and marshmallows until the cream is just boiling and the marshmallows have melted, stirring continuously ..... The filling can be used as is

Otherwise you can add the chocolate:

Pour over the chopped chocolate and mix gently until smooth, thick and glossy
It will thicken as it gets cold - (leave covered in fridge.)

Another (Buttercream) filling:

1.1/2 ozs. butter

1.1/2 ozs. icing sugar

1 dessertspoon of cocoa powder

Cream all the ingredients together 

Chocolate Pudding - deelicious!

Ingredients: for 6 servings
2 cups of whole milk
3 tablspns. Birds custard powder
1/2 cup of cocoa powder
3/4 cup of sugar or 1/2 cup of sugar plus some maple syrup/honey - to taste
pinch of salt
1/2 cup of double cream
or 1/2 cup of single cream plus 1/2 cup of whole milk = 'half and half' (US)
1 tsp. vanilla essence
6 ozs. milk or plain chocolate - chopped

1. In a small bowl, mix the custard powder and some of the cold milk to a smooth paste and set aside.  Do the same with the cocoa, using more of the cold milk.  Put the remaining milk on to a low heat to start warming through, adding the sugar and stir until dissolved.
2. Add the warmed milk to the custard powder and return to the pan.
3. Add in the cocoa mix.  Stirring well continuously. Dont boil.
4. Add the double cream and pinch of salt - stirring well together to blend, then keep stirring gently until smooth(ish) - -  the heat will make it completely smooth.
5. Add the chopped chocolate - keep stirring until melted.
6. Gently bring up the heat - stirring constantly - until it becomes a shiny and smooth, thick custard.  Remove it from the heat at this point. Continue to stir.
7. Pour into 6 ramekins or one large dish and cool, then chill in the fridge till 'set'.  (This doesn't set solid but is more like a thick custard cream).

Serve or decorate with marshmallows - to dip in.

Angel Cake Waldorf - with chocolate filling

Oven: 190 deg.C : 375 deg. F
Baking time: 30 - 35 mins approx.
Angel Cake tin preferably - (with hole in centre)

(A) Ingredients:
2 ozs. self-raising flour (50g)
3.1/2 ozs. caster sugar  (approx. 99g)
1. Sift these ingredients together.*

(B) 6 egg whites + pinch of salt
3/4 tsp. cream of tartar
3ozs. caster sugar
3 drops of vanilla essence and 2 drops of almond essence

2. Whisk eggs whites and salt until foamy.
3. Add the caster sugar - about 2 tbls. at a time, then add the essences.
  Continue whisking until the whites reach the stiff 'peak' stage
4. Carefully fold in the flour and cream of tartar.  Make sure all the flour is folded in.
5. Turn into a clean, dry tin (ungreased) and gently level the surface.  Draw a knife carefully through the mix to break any air bubbles or tap it gently(ish) on to your work surface) which will also help get rid of any bubbles.
6. Bake. 
When the cake is done, cool slightly, loosen around all edges and place the tin upside down on to a wire rack -  it should drop out as it cools.  If it doesn't - gently ease it up with a flat knife.
Leave till cold and decorate with the chocolate filling.

Filling:
3 - 4 ozs. good plain chocolate
1 - 2 tblspns. water

1. Melt the chocolate gently in a bain-marie - (over hot water - don't let the base of your bowl touch the hot water)
Stir gently until shiny and smooth.
2. then add
1/2 pt. double (thick) cream - whipped until beginning just thick - (don't overbeat)
Add 1 dessert spoon of caster sugar - whip in - should be 'peaky' - but not too stiff - should just hold its shape.
3. Gently mix the cream and the chocolate together. 
4. Cut the cake in half - carefully - and spread over some of the filling - use the remaining filling for the outside, and in the centre of you have enough.

TIPS: You can bake the cake the day before you need it, keep in the tin and cover the top with klingfilm.  (I just loosen it a little, around the sides and the 'hole' section.)  
The next day - turn it upside down, tap it a couple of times, and it 'should' drop out!  
You can then freshly decorate it, and keep it in the fridge until needed.  

This cake is tricky to move once it's decorated, so it's best to 'frost' it while on the plate you wish to serve it on. If then storing in your fridge, cover it with a large enough bowl or dish to protect from marauders :) !.

It does also freeze very well, when decorated with the chocolate too.
You can fill the centre with fresh fruit i.e. strawberries, raspberries - your choice - with extra fruit on the side.

This cake is delicious!

This isn't my pic.unfortunately -  but mine looks like this one before the choc decoration!

Chocolate and Banana (sort of) Cookies - easy

 

  

Oven: 180 deg.C - bake for approx. 10 mins.* (central position)
Ingredients: - makes approx. 30 (ish)

1/3rd cup of butter - soft

1/2 cup of Demerara sugar

1 medium egg

1 very ripe banana

few drops of Natural Orange Extract (you could add Vanilla instead)

1 cup of self-raising flour (or plain flour + 1 tsp. baking powder)

pinch of salt

approx. 75g. dark chocolate - whizzed in the food processor - this should look like large crumbs, but if it gets 'powdered', this is fine too.

Lightly greased (with oil) baking trays

 

1. In your processor - cream the sugar and butter,

2. Add the egg and banana - whizz to combine

3. Add the flour, salt and chocolate - whizz to combine (don't overbeat)

4. I placed teaspoonfuls on the baking trays - and found they didn't spread too much - about 10 at a time.  (I think you could use a larger spoonful.)

1.

2. The cookies do not spread far

3.Bake until the edges are going brown - and remove carefully,  from the baking sheet, while still warm.
leave to cool (if you can!)

* 10 minutes in my oven was just right, but test by just baking a few at first.

 

These are really tasty, just right with a good cup of coffee - specially while still warm :)

They don't come out as a crispy biscuit/cookie, but are more 'cakey'.

 

They are also very nice sandwiched together with a frosting of your choice.

 

These cookies would be great for kids to make (by hand mixing) as they are really easy.

   



 

Chocolate and Brandy Muffins

Oven: 180 deg. C - bake for approx. 25 mins.
Ingredients:  (makes 12)

approx. 80g - (large handful) of prunes (or raisins)
3 tspns brandy
170g self-raising flour
50g cocoa powder
2 tsps. baking powder
130g brown sugar
2 eggs
85 ml sunflower oil
85 ml milk
1 tsp vanilla extract (or bean paste)
60g dark choc chips

GLAZE: 3 tblspns. icing sugar
1 tblspn. cocoa
3 tblspns of the reserved brandy liquid (top up with water if needed)

Instructions:
1. soak the fruit in the brandy for about an hour (or longer) - if you are in a rush add a little boiling water.
2. Mix all the ingredients until just combined - except for the fruit and choc chips -
3. Drain, reserving the liquid, - and chop the fruit into small pieces (no need to chop the raisins)
4. Add to the mix along with the choc chips.
5. Spoon the batter into muffin cases and bake.

once the muffins are done, drizzle the glaze over them.

This recipe comes from: http://makemydaycreative.wordpress.com/category/recipes/ - there are some super recipes (and other ideas) here.

Marble Cake (quick and easy)

Oven: 180 deg.C - 350deg.F - gas 4
Ingredients for small cake:
125g soft unsalted butter
125g sugar (Demerara or caster)
1/2 tsp. vanilla extract  (or 1/4 tsp. vanilla and 1/4 tsp. almond)
2 large eggs - beaten
125g self-raising flour (sifted)
pinch of salt
2-3 tablespoons of warm (previously boiled) water
(double the quantity for a larger cake)
Chocolate mix:
rounded tablespoon of cocoa powder (sieved) plus
approx. 1 tablespoon of milk or water

1. Cream the butter and sugar together, adding the vanilla extract.
2. Add the eggs with a tablespoon or so of the flour.  The flour should prevent the mixture from curdling.
3. Sift in the remaining flour and salt and gently beat together.
If the mixture seems a little stiff add some of the warm water. 
4. Mix the cocoa powder and water/milk together and swirl into the mixture.
5. Grease and flour your baking tin and place the mixture in. 
Level it off with a knife and tap the tin gently down to make sure there are no air bubbles.

6. Bake for approx. 30 - 45 mins - test with a skewer to see if cooked through.  (The skewer should come out clean without any cake mix sticking to it.)

Little tip: If the cake still looks uncooked in the centre - you can usually hear it !  Bake until it is just coming away from the sides of the tin - but test with a skewer anyway.

To serve - dust with icing sugar.

Chocolate Whoopie Pies - Amish Recipe





Oven: 200 deg.C
Ingredients: - makes approx. 4 dozen
2 cups of sugar
1 cup of shortening (or butter)
2 eggs
4 cups of flour
1 cup of cocoa
2 tsps. vanilla
1 tsp. salt
1 cup of sour milk (buttermilk - or mix of sour cream and yogurt)
2 tsps. bicarb. of soda
1 cup of hot water

1. Cream fat and sugar.
2. Add beaten eggs
3. Sift flour cocoa and salt and add alternately with the sour milk.
4. Add the vanilla
5. Dissolve the soda in hot water and add last.  Mix well.
6. Drop rounded teaspoons onto a baking sheet and bake for 8-10 mins at 400deg. F (200 deg.C)
7. Sandwich 2 pies together with the filling.

Filling:
1 egg white beaten
2 tbls. milk
1 tsp. vanilla
1 cup of icing sugar  Mix all these ingredients together, and add
1 cup of icing sugar and 3/4 cup of butter (or shortening)
You may need to double this amount for above quantity of pies.

Whoopie Pie History

Gelatin-Free Desserts - Very Easy (and Cherries with Kirsch)

Chocolate Mousse
Ingredients:
150g. good chocolate
5 eggs - separated
approx. 1oz. of butter - (large knob)
10 ml. rum (or orange juice)
35g caster sugar
300 mlk. of double cream
Grated chocolate (or chocolate popping candy!)

1. Melt the chocolate and butter in a bain marie. Stir gently.
2. Once the chocolate and butter have melted, remove from the heat.
3. Add the yolks, one at a time, to the chocolate mixture.  Stir together gently, adding the rum/orange juice.
4. Lightly whip the cream
5. Whisk the sugar and egg whites together - to soft peaks.
6. Fold the egg whites into the chocolate mix, then fold in the cream, and pour into individual pots or one large pretty one.  Add grated choc.
7. Refrigerate until set. 

Lemon Curd Mousse
Ingredients:
1 cup of double cream
1/4 cup of sugar
1.1/2 cups of ready made (or home made) lemon curd
Small amount of grated chocolate

1. Whip sugar and cream together until thick and still a little droopy (not stiff)
2. Fold in the lemon curd in batches, so as not to take out too much air.  Add the grated chocolate to the top - if fancied.
3. Refigerate for at least 8 hrs.  

Mark Sargeant's Lemon & Honeycomb Trifle - link

and a little extra  .................... Cherries with Kirsch
Fresh dark cherries - You wont need to stone or de-stalk them, as you can do this once they are cooked - it's much easier.
Few drops of kirsch 
Powdered Cinnamon
Small amount of sugar (little Maple Syrup too - added after cooking*)
Cream to serve and a little rataffia biscuit.

Cover the cherries with water - to just above the fruit.
Add some sugar - to taste and small amount of cinnamon.
Cook gently (just bubbling) until the cherries are soft.
Strain them - reserving the liquid back in the saucepan.  Taste for sweetness*.
De-stalk and stone the cherries and put them into a dish.
Gently boil to reduce the cherry liquid until you have a nice lightly syrupy juice.
Add a little kirsch, and pour over the cherries.

If you have a sterilised jar handy, you can preserve these - keeping them in the fridge.  I'm not sure how long they will keep though - as they never last too long!

Chocolate Orange Cake (with Evaporated Milk)

(just had a little piece to make sure it was ok :) )

Oven: 160 C ; 325 F ; Gas3 - preheated

Ingredients:

2 ozs. (50g.) cocoa powder (sieved)

approx. 5 tbls. of boiling water

3 eggs

1 x 175g can of evaporated milk

6 ozs. (175g.) self-raising flour (sieved)

1 level tsp. baking powder

8 ozs. (225g.) caster sugar

4 ozs. (100g) softened butter

(+2 ozs. *shelled walnuts - chopped - if fancied)

**1 x Terrys Chocolate Orange (plain or milk chocolate) - (175g. chocolate)

1. Mix the hot water and cocoa to a smooth thickish paste and set aside.

2. In a separate bowl beat together the eggs with 5 tablespoons of the evaporated milk

3. Add the remaining ingredients - mix together, then add the cocoa paste and mix well to a nice smooth batter.

4.  Pour into a greased and floured  tray-bake tin - (approx. 30cm x 18cm x 3cm deep) and bake until cooked through - about 20 mins. - approximately.  Test the centre to check whether cooked through.  It should be just firm and slightly coming away from the edges of the tin.

5. Let it cool a little then spread the icing over the top:

Icing:

- Remaining evaporated milk + **1 Terry's Chocolate Orange (plain or milk)

Melt these until smooth on a low light, stirring.

Leave this to cool as it will thicken, then spread over the cake.

I generally leave this cake in the tin, so it's easy to transport, but serve, normally, cut into squares on a pretty plate.

Ideas:

The cake could also be decorated with halved Strawberries, Smarties or Marshmallows.
The *crushed nuts can be either sprinkled on top or mixed in with the batter.

You can add some sultanas/raisins.  (Flour the fruit before adding to the batter.)

You could just swirl the cocoa paste in so you have a pretty pattern with some plain cake showing through.

Children will love this cake!

This recipe originally came from "Secrets from a Country Kitchen by Lucy Young" but I have slightly adapted it.

Banana Chocolate Cake(s)

As Hugh is definitely one of my cooking idols ...... I make no apologies for blogging some of his recipes. There's nothing fussy about them, and they always taste as good as they look. This is another one of Hugh's lovely recipes from The Guardian, and is a great idea for using up bananas that have gone past their sell-by date:

Banana, Chocolate Cake
Oven: 190C/375F/gas mark 5.
Makes one 22cm cake.

120g unsalted butter, softened, plus extra for greasing
280g self-raising spelt flour, or "light brown" flour (or 280g plain flour plus 3 tsp baking powder)
1 tsp baking powder
½ tsp salt
120g plain chocolate, 70%, coarsely chopped
150g sugar
2 eggs
3 very ripe medium-sized ­bananas, mashed
140g whole-milk yogurt

Butter a 22cm, loose-­bottomed round or square cake tin. Line the bottom with baking ­parchment, and butter the ­parchment also.
Whisk together the flour, baking powder and salt.
In a heatproof bowl over a pan of barely simmering ­water, melt the chocolate until smooth. Set aside to cool while you get on with the rest.
Beat the butter and sugar until light and fluffy, then beat in the eggs one at a time until smooth.

Stir in the bananas and yogurt until well blended, then fold in the flour­ ­mixture – don't overmix.

Take a third of the batter and mix it with the chocolate.
Spoon the plain ­batter into the tin, inter­spersing it with spoonfuls of chocolate batter, then use a knife to swirl together to ­create a marbled effect.

Bake for 30-35 minutes, until a toothpick inserted into the centre comes out smooth.

Leave to cool in the tin for 10 minutes then turn out on to a rack to cool completely.

Link to recipe for Banana Loaf/Cake with cardamon & chocolate chunks

OR - you could always make a Very Easy Banana Smoothie!

1 or 2 very ripe bananas

chilled whole or semi-skimmed milk - enough to make a thickish smooth Smoothie:

Add some Maple Syrup - to taste ................. liquidise - and that's it ................ deelicious!

Link to Chocolate & Banana Cake BBC Good Food - this recipe is also ACE!

Six Minute chocolate pudding with choc. sauce

I recently found this recipe although I haven't as yet tried it out. I had no success with the 5-Minute Chocolate Mug Cake - so this one may be better: (will post when I've had a chance to try it out)! :) If anyone else has tried this, I would love to know.

Ingredients:
125g (4 ozs) butter plus extra for greasing
125g. sugar
125g. flour
75g. (3ozs.) cocoa
2 tsps. baking powder
3 medium eggs

Chocolate Sauce:
50g. (2ozs.) butter
100g. bar of 70% cocoa solids plain choc. - chopped
1 tblsp. golden syrup
150ml. pot of double cream

1. Whizz, in a food processor, the butter, sugar, flour, cocoa and baking powder.
Add the eggs one at a time and when the mixture is combined, turn into a 900ml. (1.1/2pt) greased and lined pudding basin.
Microwave on HIGH for 6 mins.

2. In a bowl, over a pan of hot water, melt together the butter, chocolate and golden syrup. Once melted, stir in the cream which will thicken the sauce. (It is best if the bowl doesn't actually touch the hot water as this sometimes makes the chocolate split.)
Pour over pud to serve.

Well it certainly sounds and looks yummy from the photo.

Millionaires Shortbread

Preheated Oven: 170C : 340F : (160C/320F for a fan oven)

Ingredients: Base:
8ozs. (200g) Plain Flour
6 ozs. (150g) Margerine or Butter
3 ozs. (75g) fine white sugar (Caster)

Filling:
2 ozs. (25g) margerine or butter
2 ozs. (25g) soft brown sugar
1 large tin of Condensed Milk

Topping:
8ozs. (200g) chocolate (milk or plain)

1. Process the margarine/butter and flour until you have fine breadcrumbs.
2. Add the Caster sugar.
3. Line a 9" (23cm) square tin with baking parchment and spread the mixture evenly.
4. Bake for approx 35 mins until the biscuit is golden brown. Cool.
5. Heat the filling ingredients, stirring constantly, until it begins to simmer. Continue stirring until the mixture begins to thicken - few minutes.
6. Spread evenly over the base and again, allow to cool.

7. Melt the chocolate, carefully, so that you can spread it over the previous layer.

8. Cool, and cut into squares.

!This is just delicious!

from: Traditional Scottsh Recipes

Chocolate, Raisin & Madeira Wine Cake

Easy (and quick) Chocolate Cake with Raisins & Madeira

Greased & floured tin (approx. 9” x 13” or 2 layer pans)

Oven: 180C or 350 F – anything from 25 mins to 50 mins – depending on your oven.*

You’ll need to test your cake with a skewer - if the top is more done than the inside, put a sheet of foil over the top, until cooked through.

Ingredients:

1.1/2 cups of Demerara sugar

½ cup of sunflower oil

2 lightly beaten eggs

½ cup of sour milk or buttermilk (or regular milk with a little lemon juice added to sour it)

1 tsp. vanilla extract

1 cup of boiling water

Scant ½ cup of good cocoa powder (sieved)

2.1/2 cups of SR Flour + 1 tsp of Baking Pdr., (sifted together)

Pinch of salt

1 cup of raisins, dusted with flour before adding to cake mix.

'sprinkle' of Madeira – or sweet liqueur of choice.

Method:

Using an electric beater, beat the first 3 ingredients together until thick and creamy.

+ Sour Milk (or alternative)

In separate jug, pour the boiling water over the cocoa powder and stir until slightly thickened

Add to the cake mixture with the vanilla.

Add flour, baking powder, salt.

Mix in well, don’t beat it too much – it’s better mixed well together by hand.

Stir in your dried fruit.

Pour into your prepared cake tin and bake *

When almost cooled, pierce cake with a skewer and gently pour your wine over.

Leave to cool completely – but it’s also nice warm (with cream)!

Extra Tips:

If you make this in two baking tins – a good filling would be whipped double cream and cherries in kirsch ………. shades of Black Forest Gateau!

Added Chopped Nuts

- My husband likes his cakes plain, but you could top it with either your own icing recipe, or some of the chocolate icing from my Definitive Chocolate Cake recipe.

only a few bits - but dont like the washing up!

Chocolate Cake with Beetroot

I think as it's in season - this recipe is worth a try:

Chocolate Cake with Beetroot

Preparation Time: 15 mins
Cooking Time: 40 mins

Ingredients:

75g cocoa powder or powdered drinking chocolate
180g plain flour
2 tsp baking powder
225g caster sugar
250g cooked beetroot
3 large eggs
200ml sunflower oil
1 teaspoon vanilla extract
Icing sugar for dusting

Instructions:

1. Preheat the oven to 180˚C / 335˚F / Gas 4. Sift the cocoa powder, flour and baking powder into a bowl.

2. Puree the beetroot in a food processor. Add the eggs, one at a time and next add the vanilla and oil, and blend until smooth. Add the sugar to the mixture.

3. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.

4. Pour into a greased and lined 9 inch cake tin. Bake for 30-40 minutes, or until the top is firm when pressed with a finger.

5. Cool on a wire rack and dust with icing sugar to serve.

This cake can be sliced lengthways and spread with an even layering of crème fraiche and chocolate ganache.
by Jane Baxter - Riverford Oganics

Chocolate Cake - Birthdays! definitely!

 This is my definitive chocolate cake recipe - it's like a Giant Cupcake - and is completely delicious! I wish I could take credit for it, but it's a recipe given to me by a lovely friend .............. do try it!

Oven: 200 deg.C
Ingredients:
200 gms. Good Plain Chocolate (Menier Choc. Patissier)
200 gms. Butter (or hard margerine).
1.1/2 cups of sugar
3 tbls. sieved cocoa
1 tsp vanilla ess.
1/2 cup of water
5 eggs - separated

Melt all these ingreds. together (except the eggs) on a low heat, in a bowl over a saucepan of hot water. Try not to let the base of the bowl touch the water. Stir together.
When the above is melted and smooth, remove from the heat and
Add the egg yolks.
Mix until smooth, shiny and slightly thickened.

Remove 1 cup of this mixture and set aside - this will be for the icing (frosting).

Pour the rest of the mixture into a large mixing bowl.

In a separate clean bowl, beat the egg whites until stiff and
Fold carefully into the remaining choc. mix. then
Fold in gently 1.1/4 cup of sieved Self Raising Flour (or Plain Flour + 2 tsps. of Baking Pdr.)

Pour the mixture into your prepared baking dish - approx. 12"x10" (ish) - and bake for about 30 mins. (Test with a skewer to make sure it's cooked thru.)
Remove from the oven and using a skewer, pierce it all over. (Dont go too mad!)
Cool very slightly.

Pour over your reserved cup of choc. mixture - (from the centre outwards) - and leave to 'set' and cool the cake.

This cake is easiest served from the dish it's baked in, as it's difficult to remove but - - - if this is made in a loose-bottom tin - it can be carefully removed.  It's probably a good idea to put 'straps' of overlapping baking parchment under the cake, which helps it lift out.

Important Note:  
Please be very careful when decorating children's cakes - this cake doesn't contain anything nutty, but I did put Smarties on as a decoration, and a particular child was allergic to these.  Do take care.

5 Minute Chocolate Mug/Cup Cake

5 Minute Chocolate Mug Cake .................. Not!

This 'great idea' recipe seeems to be doing the rounds at the moment - I have tried it out 3 times and think it's rubbish! It doesn't look good and it doesn't taste good. I wished mine looked half as good as the one pictured above - which isn't mine. I dont think you can make a good cake successfully in the micro - maybe a pudding - but I dont think cakes cooked using this method work well at all. (I chucked the first one away - so no pic.)

If anyone else has actually tried this recipe out, and have been happy with it - please let me know.

I slightly amended the recipe on the 2nd and 3rd tries and still got pathetic results in both looks and taste :

basic ingredients & 2nd try

very sad cake :(
the third try still looked horrible and didn't taste much better even with my favourite Maple Syrup added!
would love your comments.