Wicked Chocolate Recipe
Summertime Recipes
At last Summer has arrived and we can indulge our cool chocolate recipes.One of my customers makes the most fabulous White Chocolate Ice Cream recipe. Marion organised a fantastic night where every course contained chocolate in either a savory or sweet manner. So inventive and great fun. She is in Africa at the moment however I will ask her for the recipe on her return.
This recipe has caused as much comment as the Wicked Chocolate Stout Cake ....
Wicked Chocolate Courgette cake !!! I have been giving away courgette plants as they strike very easily and I had so many to give away ,to all who took them off my hands here is a recipe to use up the excess courgettes you will have.
Chocolate Courgette Cake
24cm Cake tin lined
350g Self raising flour
50g Wicked Cocoa
1 tsp mixed spice
175ml Sunflower Oil
375g Golden Caster sugar ( I like Billingtons)
3 Medium free range eggs
2 teaspoons vanilla essence
2 medium courgettes grated
140g hazelnuts chopped.
Ganache for Icing
Oven Temp 180c
Combine the flour,cocoa,mixed spice and a pince of salt in one large bowl.In another bowl put the sunflower oil, sugar,courgette,vanilla essence mix this mixture together and then pour it on to the dry ingredients, fold the mixture loosley together add the hazelnuts. pour into the cake tin
Place in the oven for about 40 mins check as usual with a skewer to make sure it is cooked through.
Leave in the tin for ten mins then tip it out on to a wire rack and leave until cool.
Ganache
Boil 100ml of double cream, pour over a bowl filled with 200g Wicked Chocolate Noir, stir until smooth and lucious then pour it over the cake YUM !
March 29th 2010
Easter Nests and Easter Eggs
Easter time has changed a lot over the years and I must confess my favourite time was when the girls used to make lots of Easter goodies for us to enjoy. And just as we had polished off the last of the stuffed dates and Christmas my mother made Simnel Cake...another cake to devour! However these little cakes are made to a recipe my youngest daughter made in nursery.
Easter Nests
10 paper cases
150 grams of Wicked milk chocolate
30 chocolate mini eggs
2 tbsp.golden syrup
125 All Bran
Put the All Bran into a bowl. Slowly melt the chocolate gently in the microwave When the chocolate is fully melted add the syrup. Stir well then add to the All Bran . Mix thoroughly then put the mixture into paper case Press down the centre of the mixture with your thumb to create a well and place three mini eggs on top.
March 17th
I came back from a hard day's work to find that my first born had made not just one of these fabulous cakes but two !!! She absolutely adores them and has me converted too. I think the reason she likes them that when she was a baby the hospital gave nursing mothers one can of Guinness a day with the belief it improved the mother's milk and she must have developed a taste for the old Liffey water... oh happy days .... anyway this is simply a fantastic cake
Wicked Stout Cake
225g butter, softened
350g soft dark brown sugar
4 eggs, beaten
225g plain flour
half a teaspoon baking powder
2 teaspoons bicarbonate of soda
400ml Guinness or stout
pour it slowly into a jug with the jug slightly tilted so the head on the Guinness does not froth up too much
100g cocoa powder
150g Wicked Plain chocolate buttons
1. Preheat oven to 180C / 350F / gas mark 4
2. Butter and line a 9" cake tin with greasproof paper
3. Cream butter and sugar and gradually add beaten eggs.
4. Sift together the flour, baking powder and bicarbonate of soda.
5. Melt the chocolate gently in a bowl in the microwave and add the cocoa powder to the melted chocolate. Once this is blended slowly add the stout to the mixture a little at a time remember that guinness should never be rushed nor the cook using it !
6. Add the flour and the Guinness mixture alternately to the cake mixture, stirring between each addition until completely mixed. The consistency will be soft.
7. Spoon into a deep 9" cake tin and bake for 1 - 1.25 hours. Bake until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil or greaseproof paper after about 1 hour to prevent the top from browning.
8. Remove from the oven and leave to stand for 10 minutes before turning out onto a wire rack to cool.
Rocky Road
This is the best Rocky Road recipe ever!
For a change use Amaretto biscuits but the key to it's perfection is using the best Wicked Chocolate Noir and Really Wicked marshmallows it really makes a huge difference to the flavour and texture.
Wicked Chocolate Rocky Road
Ingredients
125g/4½oz soft unsalted butter
300g/10½oz Wicked Chocolate Noir 70%
3 tbsp golden syrup
200g/7ĵoz rich tea biscuits
100g/3½oz Really Wicked Marshmallows
2 tsp icing sugar, to dust
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows cut into fairly large pieces.
Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight. Dust with icing sugar when set.
Wickedly squidgy chocolate cake
This is the most delicious and ultimate chocolate pudding -a cross between a cake and a mousse It's made from the finest 70% Wicked Chocolate Noir it has a slightly moist squidgy centre...Fab
4 eggs
2 drops vanilla essence
150g Wicked Chocolate Noir
125g butter
50ml water
25g plain flour
50g ground almonds
icing sugar or cocoa powder
Preheat the oven to 170c (gas mark 3 320f)
Grease and line an 18cm loose bottomed cake tin
Whisk together eggs,sugar,vanilla, for two minutes until light and fluffy.
Meanwhile put the chocolate,
butter and water in a large bowl,heat over a pan of simmering water, when melted stir gently together.
Using a metal spoon gently fold the creamed mixture into the chocolate mixture. Whilst being gentle do mix thoroughly then stir in the ground almonds and the flour.Pour into the tin and bake for 20 minutes.when cooked remove from oven and place on a cooling rack when cool dust with cocoa or icing sugar and serve with ice cream or cream.
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