Who can resist a decadent chocolate cake or dessert? Treat yourself to one of these chocolate delights from Angela Day.
On the menu are:
Bar One chocolate cake
Easy salted chocolate fudge (with video on how to make them)
Chocolate, Turkish Delight bread and butter pudding
Red velvet cupcakes
BAR ONE CHOCOLATE CAKE
220g butter
125ml cocoa
250ml water
2 eggs
300ml castor sugar
10ml vanilla
salt
400ml self-raising flour
150ml cream
TOPPING
2 x 58g Bar One chocolates
60g milk chocolate
125ml cream
15g butter
Melt butter, cocoa and water in a saucepan. Don’t allow mixture to boil.
Beat the eggs and sugar until light and fluffy. Add the vanilla, salt, flour and cream.
Gradually add the hot cocoa mixture. Pour into a greased and base-lined 20cm square pan. Bake at 180°C for 30-40 minutes or until a skewer inserted into the cake comes out clean.
Fifteen minutes before the cake is ready, melt the topping ingredients together. Mix until smooth.
Remove the cake from the oven, prick a few holes with a skewer and pour over the hot topping.
Allow to cool completely before removing from the pan.
TOPPING: Combine all the ingredients in a pot and heat over a medium heat, stirring continuously until the chocolate has melted and mixture is smooth.
EASY SALTED CHOCOLATE FUDGE
Makes 20-25 pieces
150g mini marshmallows
60g butter
385g tin of condensed milk
400g dark chocolate discs
salt pearls or flakes for sprinkling
Combine the marshmallows, butter and condensed milk in a pot and melt over a medium heat, stirring constantly until dissolved.
Remove from the heat and add in the chocolate. Stir vigorously until the chocolate has melted and the mixture is smooth.
Scoop the mixture into a 18x30cm pan that has been greased and lined with baking paper.
Sprinkle with salt flakes or salt pearls and refrigerate until set. Remove from the pan and cut into squares. Best stored in the fridge.
Note: Salt pearls are available at larger Woolworths stores. If not available, use salt flakes.
CHOCOLATE, TURKISH DELIGHT BREAD AND BUTTER PUDDING
Serves 8-10
200g dark chocolate
250ml cream
250ml milk
125ml castor sugar
80g butter
4 eggs, beaten
half loaf of white bread, cubed
125g Turkish delight, cubed
Combine the chocolate, cream, milk, sugar and butter in a large bowl and microwave on 50 percent power for 2 to 3 minutes until the chocolate and butter have melted.
Stir until smooth. Cool and add the eggs.
Place the bread cubes in an oven-proof dish and pour over the chocolate mixture. Press the bread down to make sure it all absorbs the egg mixture.
Cover and set aside for at least an hour before baking.
Just before baking, press pieces of Turkish delight into the mixture.
Bake at 180°C for 25 to 30 minutes or until the top is crisp and the middle is soft and just set.
Remove and stand for 5 minutes before serving.
RED VELVET CUPCAKES
Makes 12
125g butter, softened
250ml castor sugar
2 eggs
300ml flour
60ml cocoa powder
3ml bicarbonate of soda
pinch of salt
pinch of dried chilli flakes (optional)
125ml buttermilk
15ml red food colouring
ICING
100g chocolate
60ml cream
Beat butter and sugar in a large bowl until light and creamy. Add eggs gradually, beating well after each addition.
Combine buttermilk and colouring and add to creamed mixture alternately with the dry ingredients.
Spoon into cupcake papers and bake at 160°C for 25 to 30 minutes. Remove and cool.
ICING: Combine the chocolate and cream in a bowl and microwave for 1 minute. Remove and stir until smooth.
Spread on the cupcakes.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.
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