Three indulgent chocolate recipes
Posted 2 months ago
Sun 07 Jul, 2024 09:07 AM
For World Chocolate Day!
Chocolate lava cakes
Ingredients (for four servings)
- 200g dark chocolate, chopped
- 100g unsalted butter, plus extra for greasing
- 150g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 50g plain flour
- A pinch of salt
- Icing sugar, for dusting (optional)
Method
- Preheat your oven to 200°C (180°C fan-assisted). Grease four ramekins with butter and dust with a little flour.
- In a microwave-safe bowl, melt the dark chocolate and butter together, stirring every 30 seconds until smooth.
- In a separate bowl, whisk the eggs, caster sugar, and vanilla extract until thick and pale.
- Fold the melted chocolate mixture into the egg mixture until well combined.
- Sift in the flour and salt, and gently fold until the batter is smooth.
- Divide the batter evenly between the prepared ramekins.
- Bake for 12-14 minutes, until the edges are set but the centres are still soft.
- Let the cakes cool for a minute before inverting onto plates. Dust with icing sugar if desired and serve immediately.
Triple chocolate brownies (16 servings)
Ingredients
- 200g dark chocolate, chopped
- 175g unsalted butter, plus extra for greasing
- 275g caster sugar
- 3 large eggs
- 75g plain flour
- 50g cocoa powder
- 100g white chocolate, chopped
- 100g milk chocolate, chopped
Method
- Preheat your oven to 180°C (160°C fan-assisted). Grease and line a 20cm square baking tin with baking parchment.
- Melt the dark chocolate and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- In a large bowl, whisk the eggs and caster sugar together until pale and frothy.
- Pour the melted chocolate mixture into the egg mixture and mix until well combined.
- Sift in the flour and cocoa powder, and gently fold until just combined.
- Stir in the chopped white and milk chocolate pieces.
- Pour the batter into the prepared baking tin and spread evenly.
- Bake for 25-30 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
- Allow the brownies to cool in the tin before cutting into squares.
Chocolate mousse (4 servings)
Ingredients
- 200g milk chocolate, chopped
- 3 large eggs, separated
- 50g caster sugar
- 300ml double cream
- 1 tsp vanilla extract
- A pinch of salt
Method
- Melt the dark chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Let it cool slightly.
- In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Gradually add the caster sugar and continue whisking until stiff peaks form.
- In a separate bowl, whisk the double cream and vanilla extract until soft peaks form.
- Stir the egg yolks into the melted chocolate until well combined.
- Gently fold the whipped cream into the chocolate mixture until fully incorporated.
- Carefully fold in the egg whites, being cautious not to deflate the mixture.
- Spoon the mousse into individual serving dishes and chill in the refrigerator for at least 2 hours, or until set.
- Serve chilled, optionally garnished with grated chocolate or a dollop of whipped cream.