Recipes of Chocolate Cakes

White Chocolate and Macadamia Nut Blondies

A white chocolate version of the ever popular brownies.

Ingredients :

- 300 grams white chocolate, chopped

- 175 grams butter, cubed

- 300 grams caster sugar

- 4 large eggs

- 225 grams plain flour

- 100 grams macadamia nuts, roughly chopped

Method :

* Preheat the oven to 200'C. Line the base and sides of the tin with baking parchment. In a bowl set over a pan of simmering water, melt the white chocolate and butter together, stirring now and again until smooth. Remove, and leave to cool for about 20 minutes.

* Once the white chocolate has melted, mix in the caster sugar ( the mixture may well become thick and grainy, but the eggs will loosen the mixture ). Using a balloon whisk, stir in the eggs one at a time, making sure each is well mixed in before we add the next. Sift in the flour, fold it in, and then stir in the macadamia nuts. Pour the mixture into the tin and gently spread it out into the corners. Bake for 20 minutes, or until just firm to the touch on top but still soft underneath. Leave to cool completely in the tin, then cut into 24 squares, or rectangles for bigger blondies.

Recipes of Chocolate Cakes

Gingerbread Bundt Cakes

Ingredients :

- 250 grams soft butter

- 250 grams caster sugar

- 5 eggs

- 500 grams all purpose (plain) flour

- 0.5 teaspoon salt

- 3 teaspoons baling powder

- 2 teaspoons gingerbread, apple pie or mixed spice

- 3 tablespoons cocoa powder

- 250 ml milk

- 2 tablespoons cream cheese

- 5 tablespoons whipping cream

- 5 tablespoons confectioners' (icing) sugar

Method :

* Preheat the oven to 170'C. Grease a bundt cake mold (mould).

* Put the butter and sugar in a large bowl and beat together until light and fluffy. Add the eggs and beat until pale and creamy. Sift in the flour, salt, baking powder, spice and cocoa powder and stir into the mixture. Gradually stir in enough milk to produce a soft batter. Turn the batter into the prepared cake mold.

* Bake in the oven for about 1 hour, until a wooden cocktail stick inserted into the middle comes out clean. Cover with foil if it browns too quickly. Turn out on to a wire rack and leave to cool.

* To make the frosting, put the cream cheese and cream in a large bowl and mix together. Add the confectioners' (icing) sugar and mix well. Drizzle the frosting over the cold cake and chill for 1-2 hours before serving.

Recipes of Chocolate Cakes

White Chocolate Cakes

These delicious cakes are studded with crunchy walnuts

Ingredients :

- 50 grams butter, softened 

- 50 grams caster sugar

- 1 teaspoon pure vanilla extract

- 2 medium eggs, lightly beaten

- 100 grams self-raising flour

- 200 grams white chocolate, finely chopped

- 100 grams walnuts, chopped

For the topping :

- 200 grams white chocolate

- 50 grams walnuts, chopped, to decorate

Method :

* Preheat the oven to 160'C. Grease a high sided 16 cm square tin with butter. Line with greaseproof  paper and set it aside.

* Cream the butter, sugar and vanilla extract in a bowl with an electric hand whisk until pale and creamy. Add the eggs a little at a time, beating well after each addition. Gently fold in the flour, then the chocolate and the chopped walnuts.

* Spread the mixture in the tin and smooth the top. Bake for 30-35 minutes, or until set. Cool in the tin for 10 minutes before turning out on to a wire rack to cool.

* For the topping, melt the white chocolate in a heatproof bowl placed over gently simmering water, stirring until smooth and glossy. Spread it evenly over the cooled cake. Allow it to set, then decorate with chopped walnuts and cut it into 9 squares. 

Recipes of Chocolate Cakes

Chocolate Rum Truffles

Ingredients :

- 300 grams good quality dark chocolate, finely chopped.

- 100 ml thick (double) cream

- 1 teaspoon vanilla extract or essence

- 25 ml dark rum

- cocoa powder, to dust

Method :

* Put the chopped chocolate in a bowl. Place the cream and vanilla in a small saucepan and heat until it is just at  boiling point. Pour the cream directly over the chopped chocolate. Gently mix with a whisk until the mixture is smooth. If there are any lumps, place the bowl over a pan of barely steaming water, off the heat, and lightly stir for a moment to melt any remaining chocolate. Mix in the rum and refrigerate the ganache until it is set.

* Form the ganache into small balls using a melon baller, or pipe it into small balls using a piping bag fitted with a plain nozzle. Return to the refrigerator to set. Roll the balls between your palms to form a perfect ball, then roll in the cocoa powder, using a fork to roll them around until evenly coated.

*** Since these truffles are not dipped in chocolate before they are rolled in the cocoa powder, they should be eaten within 2-3 days. Store in an airtight container in the refrigerator. Roll the truffles in the cocoa powder a second time before serving. 

Recipes of Chocolate Cakes

Chocolate Truffles

Ingredients :

- 200 grams milk chocolate, 30% cocoa solids

- 250 grams plain (dark) chocolate, 70%  cocoa solids

- 200 ml heavy (double) cream

- 3 tea bags, black tea

- 0.5 tablespoon star anise

- cocoa powder

Method :

* Line a 20 X 20 cm tin with non stick baking paper

* Chop both chocolate very finely

* Put the cream into a pan and bring to a boil. Remove from the heat and place the tea bags in the cream, Infuse for about 10 minutes, then squeeze out well into the cream and remove the tea bags.

* Reheat the tea-flavoured cream and add the chocolate and star anise. Stir until the chocolate melts, then allow to cool slightly.

* Pour the mixture into the tin, cover with plastic wrap (cling film) and leave to set for about 24 hours.

* Cut into 50-60 even cubes and dust with cocoa poedwr.

Recipes of Chocolate Cakes

Chocolates with Candied Fruit Filling

Ingredients :

- 150 grams plain (dark) chocolate, 70% cocoa solids

- 350 grams gianduja ( a blend of chocolate, very finely ground hazelnuts and sugar )

- 1 tablespoon hot espresso

- 50 grams chopped blanched almonds

- 150 grams candied fruit ( e.g. melon and apricots ), chopped

For The Coating :

- 200 grams chopped plain chocolate, 70% cocoa solids

Method :

* Line a square 15 X 15 cm dish or cake tin with non stick baking paper

* Break up the chocolate and put into a heatproof bowl with the gianduja. Add the espresso and melt over a pan of simmering (not boiling) water, stirring slowly but frequently.

* Toast the almonds in a dry skillet (frying pan) over a medium heat, stirring, until golden brown.

* Stir the almonds and candied fruit into the chocolate mixture and spread smoothly in the tin. Put in a cool place (not the refrigerator) for about 2 hours, to set completely

* For the coating : melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.

* Cut the gianduja mixture into 3 cm cubes.

* Using a skewer, dip the cubes into the melted chocolate, one at a time. Place on non stick baking paper to set in a cool place (not the refrigerator) for at least 1 hour.

Recipes of Chocolate Cakes

Chocolate Mousse Cakes

Ingredients :

- 50 grams raisins

- 2 tablespoon dark rum

- 200 grams chopped plain (dark) chocolate, 70% cocoa solids

- 2 large eggs

- 2 egg yolks

- 100 grams superfine (caster) sugar

- 1 tablespoon vanilla extract

- 250 ml whipping cream

To Decorate :

- 250 grams raspberries

Method :

* Line a 1 liter / 2 pint loaf tin with plastic wrap (cling film)

* Soak the raisins in the rum

* Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly.

* Whisk together the eggs, egg yolks, sugar and vanilla with an electric whisk until pale and thick.

* Whisk in the melted chocolate and whisk constantly for 3 minutes. Stir in the rum soaked raisins.

* whisk the cream until it forms light peaks, then fold it lightly into the chocolate until blended and then pour into the loaf tin. Cover with plastic wrap and freeze overnight.

* Before serving dip briefly into warm water, turn out and decorate with raspberries. Serve in slices.