Tag Archives: dark chocolate

Chestnut And Chocolate Cake

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This has become one of our favourite gluten free cakes and rightly so!

Moist and not too chocolaty, it’s loved by the adults and kids and to be honest, you really can’t tell that it’s gluten free!

Serves 12-16.

Ingredients

200g 70% cocoa solids dark chocolate

6 eggs, separated

125g butter at room temperature

1x 439g tin unsweetened chestnut puree

70g caster sugar

4 tablespoons Baileys liqueur

Method

Preheat the oven to 170 degrees centigrade.

Grease and line a 23cm spring form tin.

Melt the chocolate, I cheat and use the microwave but keep an eye on it and stir frequently.

In a large bowl, whisk the egg whites until stiff.

In another large bowl, cream the butter, sugar and chestnut. Add the Baileys and slowly beat in the egg yolks, now add the chocolate and combine well.

Take around a quarter of the egg whites and fold into the chocolate mix, once combined, gently fold in the remaining whites.

Spoon into the prepared tin and pop in the oven.

Bake for 50-60 minutes.

Allow to cool in the tin.

I decorated ours with whipped cream and a little grated dark chocolate.

 

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Chocolate Brazilian Coconut Kisses

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We seem to be going through a South American phase in the kitchen just now and I’m not complaining!

I have made Brazilian coconut kisses or Beijinhos de coco before and they were lovely but I just wondered if a wee bit of chocolate might improve them even more.

Don’t  be tempted to use regular chocolate, due to the sweetness of the condensed milk you need dark chocolate to balance it!

Makes 26-28. Do not store them in the fridge, you won’t be able to bit them!

Ingredients

395mls condensed milk

30g butter

100g dark chocolate, 70% cocoa solids

150g desiccated coconut

Method

In a heavy based pan, warm condensed milk and butter to just below simmering.

Stir continuously until the milk thickens to the point where you can draw a spoon through it and it doesn’t immediately run back in on itself. It will probably take 15-20 mins.

Add the chocolate and beat vigorously until the chocolate is completely melted and combined.

Add 100g coconut and beat to combine.

Set aside to cool.

Once cool enough to handle, pour the remaining 50g of coconut onto a plate.

Take small quantities of mix and roll into balls, around 2cm diameter.

Roll the balls in the coconut and then set aside, repeat with the remaining mixture.

Cointreau and Chocolate Truffles

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I am not a huge fan of desserts and puddings, but, give me a good cheese board and a chocolate truffle and I’m yours!

Once made the truffles only last for three days in the fridge but freeze really well.

Makes 16 x 2cm truffles.

Ingredients

175g dark chocolate, 70% cocoa solids

175mls cream

35g butter

45mls Cointreau

20mls Greek full fat yogurt

3 tablespoons cocoa powder

Method

Process the chocolate until finely ground.

Heat the cream, butter and Cointreau in a pan over a medium to low heat.

Bring the cream up to the simmer point.

Turn the processor on with the ground chocolate, with the motor running, slowly pour the cream mix in, process until smooth.

Add the yogurt and process again.

Spoon the chocolate mixture onto a plate and pop into the fridge for 6 hours.

Pour the cocoa powder onto another plate, take small quantities of the truffle mix, roll into a ball and then roll in the cocoa, set aside and repeat with the remaining truffle mix.