Chocs away: Delicious dessert recipes
DELICIOUSLY decadent chocolate desserts are the last word in luxury.
Deliciously decadent chocolate desserts are the last word in luxury
Jaffa cakes
These bite-size treats are scrumptious, but are they cakes or biscuits?
Makes: 8
Preparation time: 20 minutes
Baking time: 20 minutes
1x23g (2/3oz) orange jelly sachet
Butter, for greasing
2 free-range eggs
50g (1¾oz) unrefined golden caster sugar
50g (1¾oz) plain white flour, sifted
75g (2¾oz) dark-chocolate chips
Make the jelly according to the packet’s instructions. Pour it into a shallow-sided tray or dish to form a 1cm (½in) layer. Put in the fridge until completely set.
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
Lightly grease an 8-hole muffin tin.
Place the eggs and sugar into a large bowl suspended over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk continuously for 4-5 minutes or until the mixture is pale, fluffy and leaves a trail when the whisk is removed.
Add the flour, beating continuously, until a thick, smooth batter forms.
Half-fill each muffin tin with the cake mixture. Bake the cakes for 8-10 minutes or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool – they may sink a little. Remove the cakes from the tins.
When the jelly has set, cut out small discs, slightly smaller than the diameter of the cakes, with a teaspoon – the curve of the spoon will help lift it. Sit 1 jelly disc on top of each cake.
Place the chocolate in a bowl suspended over a pan of simmering water and stir until melted. Leave to cool enough it’s almost reset, but you can still pour it. This will prevent it from melting the jelly once it’s drizzled over.
Once you have drizzled the chocolate over the jelly, set aside to cool completely.
Black Forest gateau
This is perfect for a dinner party.
It tastes delicious and is relatively easy to make.
Preparation time: 40 minutes
Baking time: 30 minutes
For the cake layers:
250g (8¾oz) unsalted butter, at room temperature, plus extra for greasing
250g (8¾oz) unrefined golden caster sugar
5 large free-range eggs
200g (7oz) self-raising white flour
1 tsp baking powder
50g (1¾oz) cocoa powder
2 tbsps milk
For the filling:
500g (1lb 1¾oz) double cream
2 tbsps unrefined golden icing sugar
120ml (4¼fl oz) Kirsch
300g (10½oz) black cherry jam
For the decoration:
4 tbsps dark chocolate, grated
A handful of cherries
Preheat the oven to 170°C/150°C fan/325°F/gas mark 3. Lightly grease 3x20cm (8in) cake tins and line the bases with baking paper.
For the cake layers, place the softened butter and caster sugar in the bowl of an electric mixer then beat until the mixture is pale and creamy.
Gradually beat in the eggs until smooth, adding a little flour if the mixture curdles.
Sift in the flour, baking powder and cocoa until smooth.
The mixture should be of a soft, dropping consistency when the spoon is tapped on the side of the bowl. If it seems too thick, add the milk and mix well.
Divide the mixture evenly among the 3 tins, level it out with a palette knife and bake in the oven for 25-30 minutes. The cakes should be golden brown and spring back when touched in the centre with your finger.
Remove the cakes from the oven, allow to cool for 5 minutes then turn out on to a wire rack. Carefully peel off the base paper and leave the sponges to get completely cold.
For the filling, whisk the cream until thickened. Sift in the icing sugar and 2 tablespoons of
Kirsch then whisk until thick. Sprinkle the cake layers with the remaining Kirsch.
Spread ½ the jam over the lower layer, then half the cream. Place the second layer of cake on top and repeat with most of the remaining jam and all the cream.
Lay the top layer of cake in place and spread with a thin layer of jam. Sprinkle with the grated chocolate and place the cherries on top.
No-bake chocolate cheesecake
This is made using gelatine to set the filling so you don’t need to cook it.
Serves: 10
Preparation time: 45 minutes
For the base:
115g (4oz) butter, unsalted, plus extra for greasing
20g (¾oz) unrefined light muscovado sugar
200g (7oz) digestive biscuits, crushed
2 tbsps cocoa powder
For the filling:
4 gelatine leaves
200g (7oz) dark chocolate
600g (1lb 5oz) full-fat cream cheese
200g (7oz) unrefined golden caster sugar
1 tsp vanilla extract
3 medium free-range egg yolks
250ml (8¾fl oz) double cream
For the decoration:
20g (¾oz) dark chocolate
20g (¾oz) white chocolate
Grease and line the base of a 23cm (9in) round spring-form tin.
To make the base, melt the butter and muscovado sugar in a pan. Add the crushed biscuits and cocoa powder then stir until evenly coated.
Tip this into the tin and spread evenly across then press down firmly using the back of a large spoon or your hand. Place in the fridge for 20-30 minutes to cool and set.
Meanwhile, soak the gelatine in a small bowl with some slightly warm water for about 5 minutes
Melt the chocolate in a heat-proof bowl over some simmering water then set aside to cool.
Slowly beat together the cream cheese, caster sugar, vanilla extract and egg yolks until the mixture is very smooth and thick, taking care not to overbeat.
Whip the cream in a separate bowl until thick then carefully fold into the cream cheese mixture.
Drain the soaked gelatine leaves and add them to the cooled melted chocolate, stirring until the gelatine is evenly distributed.
Add a little of the cream cheese mixture and stir in, then add a little more. Repeat until you’ve mixed in all of the cream cheese mixture and it is well combined and smooth – adding it like this should stop the gelatine setting in lumps.
Spoon this mixture on to the cooled base and leave to cool, then cover and place in the fridge overnight to cool completely and set.
Grate white and dark chocolate over the cheesecake before serving.
Marble muffins
These are so simple to make yet impressive to serve. The best bit of advice is not to overmix the batter – just mix until there are no more lumps of flour showing.
Serves: 4
Preparation time: 20 minutes
Baking time: 20-25 minutes
110g (4oz) unsalted butter, softened
110g (4oz) unrefined golden caster sugar
2 free-range eggs, beaten
110g (4oz) self-raising white flour, sifted
1 tbsp cold water
1 tbsp cocoa powder
1 tbsp whole milk
1 tsp vanilla extract
25g (1oz) milk chocolate, roughly chopped
Preheat the oven to 180°C/170°C fan/325°F/gas mark 4. Line a muffin tin with 6 cases.
Beat together the softened butter and caster sugar with an electric whisk until pale and fluffy. While beating, gradually pour in the beaten eggs until well combined.
Gently fold in the flour until just combined. Add 1-2 tablespoons of cold water to make the mixture a dropping consistency.
Mix together the cocoa powder and milk in a small glass or bowl until combined.
Divide the cake mixture between 2 bowls. In 1 bowl, stir in the vanilla extract. In the other, add the cocoa mixture and chopped chocolate then stir until just combined.
Fill the muffin cases with alternate spoonfuls of chocolate and vanilla mixtures until evenly filled and both of the mixtures have been used up. Using a skewer, drag it through each muffin 2-3 times only, to achieve a good marble effect.
Bake in the middle of the oven for 20-25 minutes or until risen and bouncing back when touched. Remove from the oven and leave to cool in the tin on a wire rack.
Gluten-free chocolate cake
This is a simply delicious dessert.
Serves: 8
Preparation time: 20 minutes
Baking time: 50 minutes
110g (4oz) unsalted butter, diced, plus extra for greasing
150g (5¼oz) dark chocolate
125g (4½oz) unrefined golden caster sugar
4 large free-range eggs, separated
50g (1¾oz) gluten-free plain flour, sifted
1 tsp gluten-free baking powder, sifted
1 tsp vanilla extract
Double cream, to serve
Fresh raspberries, to serve
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease and line a round, loose-bottomed 20cm (8in) tin.
Place the butter and chocolate in a large bowl over a saucepan of simmering water. Stir gently until the mixture has melted then add the golden caster sugar.
Remove from the heat and pour into a bowl with the egg yolks, flour, baking powder and vanilla extract. In another clean, dry bowl, beat the egg whites until stiff.
Add the egg white mixture 1 tablespoon at a time and fold into the cake mix. Gradually mix everything together, pour into a cake tin and bake for 50 minutes.
Leave to cool for 5 minutes before turning out and serving with the cream and raspberries.
Styling by Victoria Gray
Photographs by Winfried Heinze
Home economist Dominic Hoile
To discover more inspiring and delicious chocolate recipes, visit bakingmad.com.