As you may have seen earlier in the week, National Chocolate Week (9th-15th October) is fast approaching - and us chocoholics can't wait to have the ideal excuse to indulge in as much chocolate as possible!
We've got three recipes for you to try, which we're sure you'll want to try in the week to come...
A little TREX for greasing
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
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. Remove from the heat and cool for a few minutes
3 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.
4 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.
Recipe courtesy of Trex
Black Cherry Chocolate Pancakes
1 x 410g can of Princes Black Cherry Fruit Filling
125g self-raising flour
10g cocoa powder, plus extra for sprinkling
2 tsp caster sugar
Few drops of vegetable oil
150ml double cream
1 Sift the flour and cocoa powder into a large bowl and stir in the caster sugar
2 Add the egg and milk, then use a hand whisk to beat the mixture together to make a smooth batter.
3 Heat 2-3 drops of vegetable oil in a large non-stick frying pan. Use the batter to make 8 small pancakes, cooking them in batches. To cook, add small ladlefuls of batter to the pan and cook for 1-2 minutes until bubbles appear on the surface. Turn over and cook for 1-2 more minutes until set. Set aside on kitchen paper until all the pancakes are cooked.
4 Whip the cream in a chilled bowl until it holds its shape. Sandwich two pancakes together per person with half the whipped cream and Princes Black Cherry Fruit Filling. Top with the rest of the cream and cherries. Serve, sprinkled with a little cocoa powder.
Recipe courtesy of Princes
Triple Chocolate Raspberry Muffins
200g Plain flour
2 tsp Baking powder
15g Cocoa powder
50g TREX, chilled
100g Light muscovado sugar
40g Milk or dark chocolate chips
40g White chocolate chips
1 Large egg
1 tsp Vanilla extract
1 Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Place 8 paper muffin cases into a muffin tray, or line with squares of greaseproof paper.
2 Sift the flour, baking powder and cocoa powder into a mixing bowl, then rub in the TREX with your fingertips. Stir in the muscovado sugar and most of the chocolate chips, reserving a few for decoration.
3 In a jug, beat together the egg, vanilla extract and milk. Add to the dry ingredients with the raspberries and stir until just combined. Do not over-mix.
4 Spoon the mixture into the paper cases and sprinkle the reserved chocolate chips on top.
5 Bake for 20-25 minutes until well-risen. Cool on a wire rack.
Recipe courtesy of Trex