Three delicious recipes to try this National Chocolate Week

Three delicious recipes to try this National Chocolate Week


Posted 9th October by Peter Byrne


With National Chocolate Week upon us, it seems the ideal time to indulge - to inspire you, we have three delicious recipes 

Chocolate Financier

You will need

20g 70% Dark chocolate
250g Unsalted butter
255g Icing sugar
20g Cocoa powder
85g Plain flour
120g Ground almonds
240g Egg white
210g California Raisins, chopped
24g Orange marmalade
Gold leaf

For the Lime Ganache

140g Whipping cream
2g Lime zest
160g Dark chocolate
25g Unsalted butter

Directions

1 Preheat the oven to 180°C (350°F/Gas 4), melt the chocolate over a bain-marie to 45˚C (120°F).

2 In a pan bring the butter to the boil over a low heat, stirring periodically cook until the butter turns nut brown, remove from the heat and allow to cool.

3 Sift the sugar, cocoa powder and flour into a bowl and mix in the ground almonds and egg whites. Add the butter, melted chocolate, chopped raisins and marmalade, beat until smooth.

4 Pipe the mixture into a fleximat and bake in the oven for about 15–18 minutes until risen and firm to the touch. Allow to cool before removing from the moulds.

5 To make the lime ganache, put the cream and lime zest into a heavy-based pan, bring to the boil. Strain over the chopped chocolate, mixing continuously
to form an emulsion. Add the butter and mix until smooth.

6 Pipe the ganache into the centre of the financiers. Decorate with gold leaf and allow to set.

Recipe courtesy of California Raisins

Chocolate Orange Cupcakes

You will need

For the cake mixture

100g butter
50g caster sugar
2 eggs (beaten)
125g Duerr’s Fine Cut Sunny Seville Orange Marmalade
100g self raising flour
½ tsp baking powder

For the filling

100g Duerr’s Fine Cut Sunny Seville Orange Marmalade
For the icing
100g Duerr’s Fine Cut Sunny Seville Orange Marmalade
50g butter
250g icing sugar (sifted)
30g cocoa powder (sifted)
2-3 tbsp milk

Directions

1 Pre-heat the oven to 170ºC fan/190ºC conventional/Gas 5.

2 Fill a muffin tray with paper cases.

3 Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addition. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder.

4 Divide the mixture between the paper cases and bake for 10-15 minutes until golden.

5 Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops.

6 To make the icing melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well - adding the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife.

Recipe courtesy of Duerrs

Pistachio Marooned Chocolate Tart

You will need

400g Monty Bojangles Pistachio Marooned Truffles
450ml single cream
150ml whole milk
3 large free-range eggs
1 packet of sweet pastry

Directions

1 Line a fluted 10 inch tart case with the pasty and blind bake at 180°C until golden brown. Turn the oven down to 140°C.

2 For the filling, bring the cream and milk to the boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 minutes.

3 Beat the eggs then add to the chocolate and mix well. Fill the pastry case with the chocolate filling.

4 Carefully place in the middle of the oven and bake for 30 to 40 mins. or until the filling appears set but with a slight wobble.

5 Serve at room temperature.

Recipe courtesy of Monty Bojangles and Mark Sargeant





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