Six recipes you'll want to try this Chocolate Week

Six recipes you'll want to try this Chocolate Week


Posted 15th October by Peter Byrne

Happy Chocolate Week, everyone!

This is one of those weeks we have absolutely no problem getting behind. So, what could be a better option than to bake ourselves a chocolatey treat? Luckily, we have the perfect recipes for you to try right here...

Chocolate Cheesecake with a Chocolate Puddle

Serves: 8-10 

You will need

Use a 21cm (8½ inch) round, 8cm (3¼ inch) deep loose-bottomed cake tin (pan)

For the base

20g (¾oz) hazelnuts, optional
45g (1½oz/3½ tbsp) unsalted butter
150g (5½oz) bourbon biscuits
15g (½oz/1 tbsp) caster (superfine) sugar
Pinch of salt

For the filling

150g (5½oz) dark chocolate, broken into small pieces
600g (21oz) full-fat cream cheese at room temperature
100g (3½oz/½ cup) caster (superfine) sugar
30g (1¼oz/¼ cup) cornflour (cornstarch)
20g (¾oz/scant ¼ cup) cocoa powder, plus extra to decorate
½ tsp vanilla bean paste
300ml (10fl oz/1¼ cups)
Double (heavy) cream
2 eggs

For the chocolate puddle

75g (2¾oz) milk chocolate
20g (¾oz/1½ tbsp) butter
1 tbsp golden syrup
80ml (3fl oz/⅓ cup) double (heavy) cream
Chocolate shavings (optional)

Directions

1. Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the tin (pan) with non-stick baking paper.

2. First, make the base. Toast the hazelnuts, if using, in a dry frying pan (skillet), tossing occasionally so they don’t burn. Remove from the heat and leave to cool. Melt the butter in a small pan and set both to one side.

3. Separate the biscuits, remove the cream centre and discard. Place the biscuits, nuts, sugar and a pinch of salt in a food processor fitted with the blade attachment and blitz until everything resembles fine breadcrumbs. Add the melted butter, pulsing until it has been mixed through. Add the biscuit mix to the tin (pan) and press it down, covering the base in an even layer. Bake for 20 minutes, then leave to cool. Turn the oven down to 120°C fan/140°C/275°F/gas 1.

4. Now, make the filling. Place the chocolate in a heatproof bowl set over a pan of simmering water. Melt the chocolate, remove from the heat and set aside. Place the cream cheese, sugar, cornflour (cornstarch), cocoa, vanilla and cream in the bowl of a free-standing mixer and beat together using the paddle attachment. Add one egg at a time, continuing to beat until the mixture is smooth. Add the melted chocolate and give one final mix. Pour the thick chocolatey mixture on top of the pre-cooked biscuit base and bake for about 1½ hours or until just set. A slight wobble towards the centre should still be evident.

5. Switch off the oven, open the door slightly and leave the cheesecake inside to cool for an hour. This prevents the cheesecake from cracking (don’t get disheartened if it does crack, the chocolate ganache will hide it anyway). Remove from the oven and leave to cool completely at room temperature before taking it out of the tin – run a palette knife around the edge to make this easier. Place in the fridge, loosely covered for at least 6 hours to firm up.

6. To make the chocolate puddle, gently melt the chocolate, butter and syrup together in a heatproof bowl set above a pan of simmering water. Stir until smooth and combined, then add half the cream, stirring to incorporate completely before adding the rest. Remove the cheesecake from the fridge and dust around the edges with cocoa. Pour the ganache into the centre of the cheesecake to create a chocolate puddle. Sprinkle on some chocolate shavings if you wish. The cheesecake will benefit from reaching room temperature before slicing and serving. Serve with pouring cream or crème fraîche.

Recipe extracted from Soulful Baker by Julie Jones, published by Jacqui Small, out now.

Swirl Brownies

You will need

120g coconut oil
60g plain chocolate, finely chopped
120g semi-sweet chocolate, finely chopped
160g plain flour
1/2 tsp baking powder
1/4 tsp salt
80g coconut sugar
3 large eggs
2 tsp Madagascar sugar

For the filling

120g cup agave
180g PBfit Peanut Butter Powder
1/4 tsp salt
1/2 tsp vanilla extract

Directions

1. Preheat oven to 160°C. Grease an 8 x 8-inch square baking pan with coconut oil.

2. Whisk together flour, baking powder and salt in a bowl.

3. Place coconut oil and chocolates in a heatproof medium bowl set over a pan of simmering water and stir until melted. Let it cool slightly.

4. Whisk coconut sugar into chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture and stir until well incorporated.

5. In a medium bowl stir together coconut oil, agave, PBfit, salt and vanilla in a bowl until smooth.

6. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise crosswise through layers.

7. Bake until an inserted toothpick comes out clean, about 35-40 minutes. Let cool completely before cutting into squares.

Recipe courtsy of PBfit Peanut Butter Powder

Biscuit Cake

You will need

1 packet broken Iceland luxury white chocolate cookies
125g softened unsalted butter
100g white sugar
1 bar Iceland luxury chocolate orange

To finish

1 bar Iceland luxury chocolate orange for coating
1 bar Iceland luxury milk chocolate for decorating
2 broken Iceland luxury quadruple chocolate cookies

Directions

1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray with a sheet of parchment paper on the bottom.

2. In a large bowl, combine the butter and sugar until the mixture starts to lighten.

3. Melt 1 bar of orange chocolate and add to the butter mixture, stirring constantly.

4. Fold in the white chocolate cookies biscuit until they are all coated with the chocolate mixture.

5. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-moulded and chill for 3 hours

6. Meanwhile, melt 1 bar of orange chocolate. Slide the ring off the cake and turn it upside down onto a cake wire.

7. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife and allow the chocolate to set at room temperature.

8. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a serving plate.

9. Melt the bar of milk chocolate, use to decorate the top of the cake and place on the broken quadruple cookies.

Recipe courtesy of Iceland

Mini Chocolate Sponge Puddings

You will need

A little TREX, for greasing
4tbsp chocolate spread
100g self-raising flour
1 ½ tbsp. cocoa powder
¼ tsp salt
75g light soft brown sugar
65g TREX, at room temperature
1 large egg
3 ½ tbsp. milk
½ tsp vanilla extract
Custard, to serve

Directions

1. Lightly grease four individual pudding basins with a little TREX, then add 1 tbsp. chocolate spread to each basin.

2. Sift the flour, cocoa powder and salt into a mixing bowl. Add the sugar, TREX, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

3. Share the mixture equally between the pudding basins and level the tops. Cover each one tightly with a piece of foil.

4. Place the basins in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry – top up with boiling water if necessary.

5. Carefully turn out the puddings and serve with custard.

Recipe courtesy of Trex

MAGNUM Chocolate and Vanilla Cracking Cake

Serves: 12 

You will need

1 tub of MAGNUM Classic
4 MAGNUM Classic 110ml ice creams
400g milk chocolate digestive biscuits
50g butter
200g dark chocolate, roughly chopped
Cocoa powder to dust

Directions

1. Remove the tub of ice cream from the freezer to soften a little. Line the bottom of a 19cm spring form cake tin with baking parchment.

2. Melt the butter in a pan, remove from the heat and set aside. Take 300g of the biscuits and blitz in a food processor to fine breadcrumbs. Tip into the butter and stir well making sure all of the crumbs are covered in butter. Tip into the prepared tin and flatten down with the back of a spoon to cover the base completely. Pop into the fridge for 5 minutes to harden. 

3. Crack the chocolate layer and set aside from the tub of MAGNUM ice cream. Remove the cake tin from the fridge and spread the ice cream over the top to cover. Take the remaining biscuits and crumble them on top.

4. Remove the sticks from the MAGNUM ice creams and put the MAGNUM ice creams into the tin and then using the back of a spoon, flatten down the ice cream mix and pop it in the freezer to firm up for about 15-20 minutes.  As this firms up, melt the chocolate in the microwave using 30-second bursts mixing well between each burst so there are no hot spots. Then leave it too cool a little.

5. Once cool, remove the tin from the freezer and pour the chocolate over the top. Pop in the freezer to firm up for few minutes. Following this take it out and crack the top layer of chocolate.

6. Then leave in the freezer to firm up. Take it out 5 minutes before you are ready to serve.

7. Dust with cocoa powder to serve - as you cut it into portions you will crack through the rich dark chocolate to reveal this cracking dessert!

Lorraine Pascale has created this recipe as part of Magnum’s #TakePleasureSeriously campaign, and in celebration of the opening of Magnum’s London Pleasure Store, which is located this year in Chelsea’s Duke of York Square. More information on the Pleasure Store can be found at the Magnum website.

Chocolate Chip Cookies

Serves: 12 

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.

Recipe courtesy of Trex





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