All about choco­late

Costa Blanca News (South Edition) - - Wine And Dine -

Ta­ble Talk by Chef Rob Mil­lion­aire short­bread In­gre­di­ents Makes: 20 choco­late caramel squares • For the short­bread • 170g plain flour • 60g caster sugar • 120g but­ter • For the caramel • 1 (397g) tin con­densed milk 2 tb­sps golden syrup 60g caster sugar 120g but­ter • • • Method

1. Pre­heat oven to 170 de­grees C or gas mark 4. Lightly grease or line a 18cm square cake tin.

2. For the short­bread: Sieve the flour and sugar into a large bowl. With clean hands, rub the but­ter into the mix­ture un­til it comes to­gether in dough. Press it into the bot­tom of the cake tin, spread evenly and prick with a fork all over. Bake for 15-20 min­utes or un­til golden brown.

3. For the caramel: While the short­bread is bak­ing, pour the con­densed milk, syrup, sugar and but­ter into a saucepan. Cook over a low heat, stir­ring all the time. This takes a while but has to be done care­fully oth­er­wise, it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel colour, pour it over the short­bread.

4. Al­low it to cool for 30 min­utes or so, then pour over melted choco­late. Trans­fer to fridge for an­other 30 min­utes or so to set be­fore slic­ing into squares.

5. They will keep for 5 days if stored in an air­tight tin or the fridge. Choco­late and wal­nut brown­ies In­gre­di­ents

• 400g caster sugar • • • • • • • • Method

1. Mix all in­gre­di­ents in the or­der given.

2. Bake at 180 C / Gas mark 4 for 20 - 25 min­utes in a rec­tan­gu­lar 23x33cm greased bak­ing tin.

3. Cool, and slice into equal square por­tions. Rocky Road tray bake In­gre­di­ents • 125g but­ter • 125g di­ges­tive crumbs 110g des­ic­cated co­conut 175g chopped wal­nuts 325g choco­late chips 75g minia­ture marsh­malows 1 (397g) tin con­densed sweet­ened milk 60g plain choco­late, melted • • • • • • bis­cuit Method

1. Pre­heat oven to 180 C / Gas 4.

2. In a 20x30cm bak­ing dish, melt the but­ter and sprin­kle the di­ges­tive crumbs over the melted but­ter. Mix to­gether and press onto bot­tom of dish.

3. Layer co­conut, nuts, choco­late chips and marsh­mal­lows over bis­cuit base. Driz­zle the con­densed milk evenly over all.

4. Bake at 180 C for 25 to 30 min­utes or un­til golden brown. Re­move from oven and driz­zle with the melted choco­late. Cool com­pletely and cut into squares. Choco­late chip cook­ies In­gre­di­ents • 225g (8 oz) but­ter, soft­ened 200g (7 oz) caster sugar 225g (8 oz) dark brown soft sugar 2 eggs 1 dessert­spoon vanilla essence 375g (13 oz) plain flour • • • • • 225g but­ter, melted 60g co­coa pow­der 1 tsp vanilla ex­tract 4 eggs 225g plain flour 1/2 tsp bak­ing pow­der 1/2 tsp salt 60g wal­nut halves • • • • • Method

1. Pre­heat oven to 180 C / Gas mark 4.

2. Cream to­gether the but­ter, caster sugar and brown sugar un­til smooth. Beat in the eggs one at a time, then stir in the vanilla. Dis­solve bi­car­bon­ate of soda in hot wa­ter. Add to bat­ter along with salt. Stir in flour, choco­late chips and nuts. Drop by large spoon­fuls onto un­greased bak­ing trays.

3. Bake for about 10 min­utes in the pre­heated oven, or un­til edges are nicely browned. Red vel­vet cake In­gre­di­ents • 250g but­ter, soft­ened • 600g caster sugar • 6 eggs • 2 tb­sps red food colour­ing 3 tb­sps best qual­ity co­coa pow­der 375g plain flour 250ml but­ter­milk 1 tsp vanilla ex­tract 1/2 tsp salt 1 tsp bi­car­bon­ate of soda 1 tbsp vine­gar Ic­ing 2 (200g) cheese 350g white choco­late 250g but­ter, soft­ened • • • • • • • • • • • 1 tsp bi­car­bon­ate of soda 1 dessert­spoon hot wa­ter 1/2 tsp salt 350g (12 oz) dark choco­late chips 125g (4¼ oz) chopped wal­nuts tubs cream Method

1. Pre­heat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins.

2. In a large bowl, cream 250g but­ter with sugar. Add eggs one at a time, beat­ing well af­ter each ad­di­tion. Mix food colour­ing with co­coa and add to mix­ture.

3. Add flour al­ter­nately with but­ter­milk. Add vanilla and salt.

4. Mix bi­car­bon­ate of soda with vine­gar, and gently stir into mix­ture. Be care­ful not to over mix.

5. Di­vide cake mix­ture into three pre­pared tins. Bake in the pre­heated oven for 25 min­utes. Al­low to cool.

6. To make the white choco­late cream cheese Ic­ing: Melt the white choco­late and al­low to cool to luke­warm. In a large bowl, beat the cream cheese un­til light and fluffy. Grad­u­ally beat in melted white choco­late and soft­ened but­ter. Beat un­til it is the con­sis­tency of whipped cream, then use to fill and ice the cake. Choco­late beet­root cake In­gre­di­ents • 250g well-drained, cooked beet­roots, pureed 1/2 tsp vanilla ex­tract 300g caster sugar 250ml veg­etable oil 3 eggs 225g plain flour 1 1/2 tsps bi­car­bon­ate of soda 1/4 tsp salt 6 tb­sps unsweet­ened co­coa pow­der • • • • • • • •

1. Pre­heat oven to 180 C / Gas 4. Grease and flour one 20x30cm (9x13 in) or sim­i­lar sized bak­ing tin.

2. In a large bowl, com­bine pureed beet­roots, eggs, vanilla, oil and sugar. Mix with an elec­tric mixer on low speed un­til well com­bined.

3. In a sep­a­rate bowl, mix to­gether flour, bi­car­bon­ate of soda, salt and co­coa. Add to the creamed mix­ture, beat­ing to­gether well. Pour bat­ter into pre­pared tin.

4. Bake for 25 to 30 min­utes un­til done. Cool and frost with your favourite ic­ing.


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