Chocolate Torte

Chocolate Torte

Chocolate torte

Chocolate torte

This Chocolate Torte recipe is such a rich and satisfying recipe that is seriously chocolatey and the middle is a little sunken, moist and just incredibly delicious. You will love this recipe, excellent to have around over the weekends.

What you need

250g plain chocolate broken into pieces

125g butter

1 teaspoon vanilla essence

6 eggs seperated

125g light brown sugar

250ml plain yoghurt

The process

Grease and line a 23cm spring form baking tin with greaseproof paper and lightly grease the paper as well, then heat the oven to 160 celsius.

In a pot over a low heat melt the chocolate and the butter and stir in the vanilla essence, set aside.

Whisk the egg yolks with 100g of the sugar, then fold in the chocolate mixture.

In a clean bowl, whisk the egg whites to soft peaks then gradually whisk in the remaining sugar, now fold in the yogurt. Gradually add to the chocolate mixture and fold in the egg white mixture.

Place the mixture into the tin and bake for 30 minutes at 160 celsius or until springy.

Remove from the oven and let it cool for about 10 minutes before eating. The center will sink slightly and leave a rich gooey chocolate center.

You can serve this hot as a dessert with a little flavoured cream, a teatime choclate cake or as an anytime chocolate snack.

Chocolate fudge fondue

Chocolate fudge fondue

chocolate-fondue

Chocolate fondue

Sometimes the ladies(and the boys) need a chocolate fix and there is no better way and little as satisfying as listening to those sounds of pure pleasure coming from everyone around the table as they pop little chocolate covered morsels into their mouths.

What you need

160g light brown sugar

50g butter

200g plain chocolate

1 tespoon vanilla extract

100ml cream

100ml water

The process

In a saucepan place the sugar and the water and heat gently until all of the sugar is dissolved. Boil rapidly for about 4-5 minutes until the syrup looks like treacle.

Remove from the stove and emerse the post in cold water to stop cooking.

Return to the stove, add butter, chocolate and vanilla essence stirring constantly until its is beautifully smooth and silky.

Finally stir in the cream and remove from the heat.

Serve with a variety of fruit and pieces of banana bread or raisin loaf. MMMMMMMMMMM

Chocolate truffles

chocolate truffles

Chocolate Truffles

Chocolate truffles have got to be the simplest, most delicious and imoressive little balls of bliss you could ever make for anyone. Valentines day will never be the same again once you can convince who you made them for, that you actually made them yourself.

You need:

225 grams 70% cocoa dark chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons butter

Thats it, then you can flavour them, if you want to with – 2 tablespoons of your favorite alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few)

And also use different coatings if you want to – Cocoa Powder, icing sugar, chopped nuts or coconut are really good.

The process

Chop up the chocolate into small pieces and place in a glass or stainless stell mixing bowl(not plastic, you are going to need something that can handle heat)
Heat the cream and butter in a saucepan over medium heat and bring to a boil. Immediately pour the boiling cream over the chocolate and stir very gently until the chocolate is all melted. If you choose to flavour your truffles, this is the time to add the flavouring.
Cover with clingfilm and place in the fridge until the truffle mixture is firm (a few hours) Make double the portion if you are inclined to taste while its cooling!

Now for the fun partgodiva chocolate

Place whatever coatings you chose for the truffles on a plate.
Remove the truffle mixture from the fridge.
With your hands, melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls.
Immediately roll the truffle in the coating and place on baking tray or plate covered with wax paper. Cover your truffles with another layer of wax paper and put them back, less one or two, in the refrigerator until they are firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before you hand them over and watch all resistance melt away.

Decadent chocolate cheesecake

Decadent chocolate cheesecake

Chocolate cheesecake

Chocolate cheesecake

This cheesecake is certainly not for those who count calories or are even slightly health concious. We have no idea how much fat or how many calories are in it but we do know how you will feel while eating it, Grrrrrrreat.

Crust

1-1 1/2 cups – chocolate biscuits, chocolate wafers or a combination that you like best. they must not have chocolate chips in them.
75 ml melted butter

Cheesecake

350g dark chocolate (70% cocoa) chopped
2 x 350g tubs of smooth cream cheese (full fat)
1 cup sugar
4 eggs (large)
pinch of salt
125ml strong hot coffee like expresso
2 teaspoons vanilla essence

Before you start

Preheat oven to 160 degrees C.

Springform baking tin – remove bottom of tin and cover with tin foil, reassemble tin.

Preparation

break up the biscuits by knocking them with a rolling pin or squeezing them between you fingers and mix together with the melted butter, then press quite firmly into the bottom of the baking tin and pop it into the fridge.

Melt chocolate in a bowl above a pot of simmering water until soft. Remove from the pot and stir until all the chocolate is melted and it is velvety smooth.

Take another bowl and empty both tubs of cream cheese into the bowl, beat on low for a few minutes or until soft, add sugar gradually beating all the time. Then add the eggs and beat well.  Add the vanilla essence, coffee and salt and beat on a slow speed  until beautifully combined. Add melted chocolate and beat for a few more minutes. Dont taste too frequently at this stage… theres a cake to make.

Get the cold crust from the fridge and pour the chocolatey heavenly mixture over the crust. Give it a little shake to even it out. Put it into a roasting pan with water an inch or 2 up the side.

Bake for 1 hour or until center is firm and switch off the oven. DO NOT REMOVE FROM THE OVEN just open the door and let it cool inside the oven. Don’t poke it or taste it – You can do it!

Once completely cooled put it in the fridge overnight (while I’m writing this I’m thinking that what we have to resist before we get to taste gives us the right to load on the calories – the stress of temptation must cost at least 1000 calories)

The next day

It’s finally time.

Loosen the edges with a knife, remove the sides of the tin and dive in!!!!! NO not yet. Take a vegetable peeler and shave some chocolate over the top, add some whipped cream if you like and then DIVE IN.

YES, YES, YES (Only eat out of earshot of the neighbours)