Celebrate World Chocolate Day

Celebrate World Chocolate Day


Posted 7th Jul 2017

It's World Chocolate Day today (7th July) and what better way to celebrate than to bake yourself some yummy treats to enjoy over the weekend? We've got just the recipes for you to try...

Chocolate Chip Cookies

You will need

A little Trex, for greasing
100g Self-raising flour
¼ tsp Salt
25g Ground rice or semolina
100g Golden caster sugar
100g Porridge oats
4 level tbsp. Golden syrup
100g Trex
½ level tsp Bicarbonate of soda
2 tsp Milk
75g Chocolate chips (milk, plain or white)

Directions 

1 Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Lightly grease 2 baking sheets with a little Trex.

2 Sift the flour and salt into a mixing bowl, then stir in the ground rice or semolina, caster sugar and porridge oats.

3 Melt the golden syrup and Trex over a medium heat, taking care that it doesn’t get too hot. Pour into the mixing bowl and stir well to combine with the dry ingredients.

4 Dissolve the bicarbonate of soda in the milk and stir into the biscuit mixture, then add half the chocolate chips and stir them in.

5 Form half the mixture into 10 balls, placing 5 onto each baking sheet, well spaced apart. Flatten the balls slightly and scatter half the remaining chocolate chips over them, pressing them lightly into the biscuit dough.

6 Bake for about 6-8 minutes until golden brown. Cool for a few minutes, then ease them off the baking sheets whilst still warm and cool completely on a wire rack.

7 Make a second batch of cookies with the remaining dough.

Chocolate Brownies

You will need

A little Trex, for greasing
100g Trex
100g Butter, cut into pieces
350g Plain chocolate, broken into pieces
3 Large eggs
250g Light muscovado sugar
75g Plain flour
1 tsp Baking powder

Directions

1 Pre-heat the oven to 170°C/fan oven 150°C/ Gas Mark 3. Grease a 23cm (9 inch) shallow square cake tin with a little Trex.

2 Put the pieces of Trex, butter and chocolate into a large saucepan and heat gently, stirring with a wooden spoon until melted, taking care that the mixture doesn’t get too hot.

3 Remove from the heat and cool for a few minutes.

4 Whilst the chocolate mixture is cooling, whisk the eggs and sugar together in a large bowl using a hand-held electric mixer. Add the melted chocolate mixture, stirring it in with a large metal spoon. Sift in the flour and baking powder and fold it in gently.

5 Tip the mixture into the prepared tin. Bake for 35-40 minutes until firm. Test that the cake is cooked by inserting a fine skewer into the middle – there should be a few crumbs sticking to the skewer. Place the tin on a wire rack and cool for an hour, then cut the brownies into squares, remove from the tin and cool completely on the rack.

Chocolate Cherry Muffins

You will need

1 x 410g can of Princes Black Cherry Fruit Filling
225g plain flour
½ tsp salt
4 tbsp cocoa powder
2 tsp baking powder
½ tsp bicarbonate of soda
150g caster sugar
1 large egg
250ml milk
1 tsp vanilla extract
90g butter, melted
300g medium fat soft cheese
30g icing sugar
Chocolate flake or chocolate curls, to decorate

Directions

1 Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Put 12 paper muffin cases into a muffin tin.

2 Sift the flour, salt, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Stir in the sugar.

3 In a jug, beat the egg, milk and vanilla extract together, then stir in the melted butter. Pour into the dry ingredients and add half the can of Princes Black Cherry Fruit Filling. Stir until just combined - do not beat!

4 Share the mixture between the muffin cases. Bake for 23-25 minutes. Cool completely on a wire rack.

5 Mix the soft cheese and icing sugar together. Use to top the muffins, along with the remaining Black Cherry Fruit Filling and some crumbled chocolate flake or chocolate curls.

Recipes courtesy of Trex and Princes






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