‘Tis the season to be eating chocolate, so treat your family and friends to one of these decadent desserts over the Easter weekend.
CHOCOLATE AND CINNAMON PUDDINGS
Serves 6
150g butter, melted, cooled
250ml castor sugar
3 eggs
250ml self-raising flour
5ml cinnamon
45ml good quality cocoa
125ml milk
5ml vanilla extract
100g dark chocolate, chopped
60ml brown sugar
60ml castor sugar
60ml good quality cocoa
60ml brandy mixed with 250ml boiling water
CHOCOLATE SAUCE
180g dark chocolate
125ml cream
Preheat oven to 180°C. Grease six ramekins with non-stick cooking spray.
In a food processor, combine the melted butter, sugar, eggs, flour, cinnamon, cocoa, milk and vanilla. Blend until just smooth.
Place a tablespoon of dark chocolate in the bottom of each ramekin.
Pour the batter over the chocolate to three-quarters full.
Combine the brown sugar, castor sugar and cocoa and sprinkle generously over the top of the puddings. Pour the brandy water over the sugar mixture to fill the ramekin.
Place onto an oven tray and bake for 15-20 minutes until puffed and cooked through.
Serve with chocolate sauce.
SAUCE: Combine the chocolate and cream ina heatproof bowl and microwave on high for one minute. Stir until smooth and melted.
APPLE, BLUEBERRY & WHITE CHOCOLATE PUDDING
Serves 6
60g butter, chopped
180ml milk
5ml vanilla extract
375ml self raising flour
125ml castor sugar
400g tin of pie apples, chopped
200g blueberries
CHOCOLATE SAUCE
90g white chocolate
375ml milk
60ml castor sugar
15ml cornflour mixed with 20ml milk to make a paste
Place butter and milk in a microwave-safe jug. Microwave on high for2 minutes, stirring halfway through, or until butter has melted. Stir in the vanilla.
Place flour and sugar in a bowl and add milk mixture. Stir to combine. Stir in the apples.
Spoon into a greased 20cm square ovenproof dish. Level the top witha spatula and press the blueberries into the pudding batter.
Pour the white chocolate sauce over the back of a large metal spoon to cover the pudding.
Bake in a preheated oven at 180°C for 20-30 minutes, until golden and bubbling.
SAUCE: Heat the chocolate, milk and sugar in a saucepan over medium heat, until chocolate has melted.
Add the cornflour paste and simmer for2 minutes.
CHOCOLATE SEMIFREDDO WITH SALTED CARAMEL
Serves 10-12
300g dark chocolate
60ml cocoa, sifted
3 eggs
2 egg yolks
5ml vanilla extract
180ml castor sugar
375ml cream
raspberries, for serving
SALTED CARAMEL SAUCE
250ml cream
100g butter, chopped
250ml brown sugar
125ml golden syrup
a pinch of sea salt flakes
Lightly grease and line a 22x12cm loaf tin with cling film. Allow the cling film to hang over the sides of the tin.
Place the chocolate and cocoa in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside.
Place the eggs, yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and, using an electric hand blender, beat for 6-8 minutes until thick and pale.
Remove from the heat and beat for a further5 minutes until cool.
Gently fold through the melted chocolate and set aside.
Whisk the cream until soft peaks form and gently fold through the egg mixture until well combined.
Pour into the prepared tin, cover with the cling film and freeze for 4-6 hours, until firm.
Un-mould and serve with the salted caramel sauce and raspberries.
SAUCE: Place the cream, butter, sugar and syrup in a saucepan over low heat and stir until butter is dissolved.
Increase the heat, bring to the boil and cook for 5-7 minutes until thickened. Stir in the salt. Allow to cool.
LAYERED CHOCOLATE MOUSSE
Makes 6-8
DARK MOUSSE
200g dark chocolate
80g butter
2 eggs
45ml castor sugar
250ml cream, whipped
WHITE CHOCOLATE MOUSSE
200g white chocolate, chopped
60ml cream
2 eggs
45ml castor sugar
190ml cream, whipped
large Easter eggs for serving
DARK MOUSSE: Combine the chocolate and butter in a bowl and microwave on a low setting for 1-2 minutes until melted and smooth.
Set aside to cool.
Beat the eggs and castor sugar until very thick and pale and doubled in volume.
Beat in the cooled chocolate. Fold in the whipped cream.
WHITE MOUSSE: Combine the chocolate and the cream in a bowl and microwave on a low setting for 1-2 minutes until melted and smooth. Set aside to cool.
Beat the eggs and castor sugar until very thick and pale and doubled in volume. Beat in the cooled chocolate and fold in the whipped cream.
EASTER EGGS: With a hot knife, cut the Easter eggs in half lengthwise where they are joined together.
Place them in a roasting pan lined with a clean tea towel to stabilise them and keep them from moving.
Spoon in the dark mousse to fill the egg halfway. Place in the freezer for 10-15 minutes to firm, then top with the white mousse.
Refrigerate for a few hours or overnight to set. Decorate with mini eggs if desired.
The mousses can be layered in glasses or any suitable container if you don’t want to use Easter eggs.
CHOCOLATE BERRY TRIFLE
CAKE
125g butter
125ml castor sugar
100g dark chocolate
5 extra-large eggs
250ml cake flour
10ml baking powder
CUSTARD
125ml castor sugar
45ml cocoa powder
60ml cornflour
300ml milk
250ml cream
4 egg yolks
300g dark chocolate, chopped
50g butter
5ml vanilla extract
CREAM
60ml cocoa powder
60ml icing sugar
500ml cream
300g raspberries
300g strawberries
CAKE: Place the butter, sugar and chocolate into a medium saucepan and melt gently over a low heat.
Remove and cool for about 5 minutes, then pour into a large mixing bowl.
Add the eggs, one at a time, whisking well after each addition.
Sift the flour and baking powder and mix into the chocolate mixture.
Pour into a deep 20cm ring cake pan sprayed with non-stick cooking spray and bake in a preheated oven at 180°C for 25-30 minutes. Remove and cool. Cut the cake into cubes.
CUSTARD: Combine the castor sugar, cocoa and cornflour and mix well. Add enough of the milk to mix toa smooth paste.
In a pot heat the remaining milk and cream. Add the cornflour mixture and bring to the boil, stirring constantly.
Add a little of this mixture to the egg yolks, then return the mixture to the pan and bring just to the boil, stirring constantly. Remove from the heat and add in the chocolate, butter and vanilla. Stir until smooth. Cover with cling wrap and set aside to cool completely.
CREAM: Sift the cocoa and icing sugar. Beat the cream until soft peaks form, then beat in the cocoa mixture.
TO ASSEMBLE: Place half the cake cubes in the base of a large trifle bowl. Pour over half the custard mixture. Spread with half the cream. Cover with a layer of raspberries and strawberries. Repeat the layers.
Refrigerate for a few hours before serving.
Note: You can use a bought chocolate cake instead of making the above cake.
Angela Day, The Star