WHITE CHOCOLATE CHEESECAKE
200g digestive biscuits, crushed
100g butter melted
200g white chocolate
500g thick cream cheese
250ml thick cream
125ml castor sugar
the seeds from 1 vanilla pod or 5ml vanilla extract
3 eggs
Combine the biscuits and butter and mix well. Press the mixture into the base of a 20cm springform cake pan. Put it into the freezer while you prepare the filling.
FILLING: Melt the white chocolate and cool slightly.
Beat the cream cheese, cream and sugar until smooth. Add melted chocolate and vanilla. Add the eggs one at a time and mix until smooth.
Pour the mixture on to the biscuit base and bake at 150°C for 40-50 minutes until set, but still slightly wobbly in the middle. Switch off the oven and leave for another hour.
Remove and refrigerate for a few hours or overnight before serving.
CHOCOLATE CINNAMON TWIST
250ml milk
2x10g sachets of instant yeast
125g butter
125ml castor sugar
5ml vanilla extract
2 eggs
1 000ml (four 250ml cups) flour
10ml salt
Filling
200g dark chocolate, roughly chopped
125g butter, softened
80ml castor sugar
5ml ground cinnamon
50g pecan nuts, chopped
Glace icing
water to mix
125ml sifted icing sugar
Warm the milk and sprinkle over the yeast. Set aside to become frothy. Cream the butter and sugar with an electric mixer using the K-beater, until light and fluffy.
Add the vanilla and the eggs one at a time mixing after each addition.
Sift the flour and salt and add to the creamed mixture with the milk. Mix well and continue beating until the mixture leaves the side of the bowl and forms a ball around the beater. This should take about 5 minutes.
Remove the dough from the bowl and place it into an oiled plastic bag. Set aside in a warm place to rise until doubled in size.
Turn out the dough on to a floured surface and knead gently. Roll out into a large rectangle. Spread with the chocolate filling and roll up from the long side to form a thick log.
Using a sharp knife cut the log down the middle, leaving one end joined. Twist the two halves and place on to a baking tray. Cover and leave to rise for 20 minutes.
Bake at 180°C for 40-50 minutes or until a skewer inserted into the loaf comes out clean. Cover the loaf with foil if it becomes too dark while baking. Remove from the oven and cool.
Drizzle with glacé icing and sift with extra icing sugar if desired.
FILLING: Put the chocolate into a food processor and chop finely. Add the butter, sugar and cinnamon and process until combined.
Spread this over the dough and sprinkle with the nuts.
GLACÉ ICING: Add enough water to the icing sugar to make a thick icing.
CHOCOLATE ROULADE
6 eggs, separated
125ml castor sugar
60ml dark cocoa powder
30ml cornflour
125g dark chocolate, melted
50ml water
60ml extra castor sugar
extra cocoa for sifting
Filling
375ml cream
60ml orange marmalade
60ml chopped pistachio nuts
Preheat the oven to 180°C.
Beat the egg yolks and castor sugar with an electric mixer until thick and pale. Sift the cocoa and cornflour and mix into the eggs.
Add the melted chocolate and water and mix.
Beat the egg whites until stiff and beat in the extra castor sugar. Add a generous spoonful of egg white mixture to the chocolate mixture and mix it in well to loosen the mixture.
Carefully fold in the remaining egg white.
Spread the mixture into a Swiss roll pan 36x30cm which has been lined with non-stick baking paper and sprayed with non-stick cooking spray.
Bake for 12-15 minutes until firm to the touch. Remove from the oven and sift over a thick layer of cocoa powder. Turn the roulade on to a piece of non-stick baking paper and roll up from the long side. Allow to cool completely.
Carefully unroll and spread with the filling. Roll up and refrigerate for 1-2 hours before serving.
FILLING: Whip the cream until stiff and fold through the marmalade and nuts.
CHOCOLATE CUPCAKES WITH SALTED CARAMEL ICING
Makes 12 – 14
Cupcakes
125g butter, softened
250ml castor sugar
3 eggs
7ml vanilla essence
375ml flour
125ml cocoa powder
7ml baking powder
2ml bicarbonate of soda
pinch salt
250ml buttermilk
Syrup
175ml strongly brewed Earl Grey tea
100ml sugar
Icing
250g butter, softened
250g cream cheese
125ml tinned caramel condensed milk
generous pinch of sea salt
peanut brittle, crushed for decorating
CUPCAKES: Preheat oven to 180ºC. Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla.
Sift the dry ingredients and add to the creamed mixture alternately with enough buttermilk to make a soft, dropping consistency.
Spoon into paper-lined muffin cups and bake for 20 minutes. Remove and cool slightly on cooling rack.
SYRUP: Put the strong tea and sugar in a pot and dissolve over a low heat.
Boil for 5 minutes. Remove from heat. Pour the hot syrup over warm cupcakes.
ICING: Cream butter and cream cheese until light and fluffy. Add the caramel and salt and whisk until combined. Pipe onto cupcakes and decorate with peanut brittle.
CHOCOLATE AND PINK PEPPERCORN BROWNIES
Makes 20 squares
160g butter
180ml castor sugar
200g dark chocolate
3 eggs
5ml vanilla
250ml flour
30ml pink peppercorns, lightly crushed
melted white chocolate for drizzling
extra peppercorns for decorating
Line a 20x24cm pan with non-stick baking paper.
Combine butter, sugar and chocolate in a saucepan and heat, gently stirring until mixture is melted and smooth.
Remove from heat and add the eggs and vanilla and beat well.
Add the flour and mix until smooth. Fold in the peppercorns.
Pour into prepared pan and bake at 180°C for 30-40 minutes. The mixture should be firm to the touch but when a toothpick is inserted into the middle it should have moist crumbs on.
Remove and cool in pan. Drizzle with melted chocolate and sprinkle with extra peppercorns.
CHOCOLATE CROISSANT PUDDING
Serves 4-6
500ml cream
250ml milk
2 cinnamon quills
5ml vanilla extract
100g dark chocolate
100g chilli-flavoured chocolate
4 egg yolks
80ml castor sugar
45ml rum (optional)
4 butter croissants, halved
cream for serving
Put the cream, milk, cinnamon and vanilla into a pot and bring to a simmer. Remove from the heat and add both lots of chocolate.
Stir until chocolate has melted and mixture is smooth. Remove cinnamon. Beat the egg yolks and sugar until thick and pale. Add the chocolate cream and mix until blended. Stir in the rum.
Arrange the croissants in an oven-proof baking dish and pour over the egg mixture. Set aside for 30 minutes for the croissants to absorb the egg mixture.
Place the baking dish in a deep roasting pan and pour in enough water to come halfway up the dish.Bake at 180°C for 25-30 minutes until set and puffy.
Serve immediately with whipped cream. - The Star