chocolate recipes from zac

Chocolate & raspberry zebra cake

  • 225g/8oz plain flour
  • 350g/12½oz caster sugar
  • 85g/3oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of sodaFor the chocolate icing

    Preparation method

    1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
    2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
    3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
    4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
    5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
    6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
    7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
    8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
    9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4½fl oz vegetable oil
  • 2 tsp vanilla extract
  • 250ml/9fl oz boiling water

A recipe about how to make some delicious brownies!By Nicole

Chocolate Brownies

Ingredients:

  • 250 g unsalted butter
  • 200 g good-quality dark chocolate (70% cocoa solids), broken up
  • 75 g dried sour cherries, optional
  • 50 g chopped nuts, optional
  • 80 g cocoa powder, sifted
  • 65 g plain flour, sifted
  • 1 teaspoon baking powder
  • 360 g caster sugar
  • 4 large free-range eggs
  • zest of 1 orange, optional
  • 250 ml crème fraîche, optional

 

Method

This great little recipe is taken from my Little Book Of Big Treats which I put together exclusively for Comic Relief. All you have to do is bake a few of these and sell them to your friends, family, colleagues or schoolmates and you’ll have raised an extra few quid for Comic Relief and their brilliant causes. What could be easier?

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

When you make these brownies you would be amazed about this recipe when you taste these.

 

 

 

 

chocolate recipes by Ellie- may

  1. The chocolate looks tasty , delicious and when you put it in your mouth it melts if you don’t chew it.

.Self-saucing chocolate pudding

Ingredients

  • 100g butter, melted, plus a little extra for greasing
  • 200g gluten-free plain flour
  • 50g buckwheat flour
  • 140g golden caster sugar
  • 50g cocoa
  • 1 tbsp gluten-free baking powder
  • 2 tsp xanthan gum
  • 4 tbsp milky coffee, made in a mug as if you’re going to drink it
  • 3 large eggs
  • 150ml milk
  • 100g milk chocolate, broken into chunks
  • vanilla ice cream or single cream, to serve

 

 

 

Method

  1. Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
  2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

 

 

 

 

Chocolitios chocolate cake recipe

Chocolate is a tasty treat made to eat.

You can add caramel to it.

Ingredients

For the cake
For the chocolate icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
  2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
  6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
  7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing,

 

chocolate by oliver

chocolate is nice. chocolate is tasty. chocolate is fun

Easy chocolate cake

Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy and will keep well for 4-5 days.

Ingredients

For the cake
  • 225g/8oz plain flour
  • 350g/12½oz caster sugar
  • 85g/3oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4½fl oz vegetable oil
  • 2 tsp vanilla extract
  • 250ml/9fl oz boiling waterPreheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
    • For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
    • Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
    • Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
    • Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
    • For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
    • To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
    • Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
    • Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife

yousef chocolate recipes

I like the chocolate too much but I don t eat evry day because my teeth will fell out .

chocolate recipes

1. The chocolate is creamy,delicous and tasty when it goes in your mouth.

2.Chocolate is hard and yummy.

 

Choc-peanut fondants with chocolate soil & cherries

kcalories
802
protein
14g
carbs
91g
fat
42g
saturates
17g
fibre
5g
sugar
72g
salt
0.6g
Save to My Good Food Print

Ingredients

  • 50g butter, softened, plus extra melted butter for greasing
  • cocoa powder, for dusting
  • 85g crunchy peanut butter
  • 175g golden caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 85g plain flour
  • 300g dark chocolate, broken into chunks and melted
  • big jar cherry compote
  • 6 scoops vanilla ice cream, to serve
  • 6 cherries with stalks, to serve

baraa chocolate recipes

Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces anddrop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowlon top so it rests on the rim of the pan, not touching the water. Put over athe butter and chocolate have melted, stirring occasiona thelly to mix them. Now removebowl from the pan. Alternatively, cover the bowl loosely with cling film and put in themicrowavefor 2 minutes on High. Leave the melted mixture to cool to room temperature.

  • While you wait

choclate! by saira

Choclate is sometimes creamy,soft or crunchy.

Dark choclate is the healtiest type.

The movie that shows choclate is charlie and the choclate factory.

Choclate is made from coco beans.

Anwen’s choclate recipe

  • 14 milk chocolate digestive biscuits, finely crushed
  • 100g butter, melted

For the filling

  • 500g tub ricotta
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 200g cheap dark chocolate, broken into chunks and melted
  • 125g icing sugar
  • 36 mini chocolate eggs

 

 

Method

  1. Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
  2. To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.

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