Chocolate Lovers Desserts & Bakes Recipes – Brownies; Chocolate Tart; Fondants;
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
You Cooked:
- Chocolate Brownies;
- Chocolate Fondants;
- French Chocolate Tart;
Food Sorcery brownies
Ingredients: makes 18
- – ¾ cup (180g) of unsalted butter
- – 8oz (250g) dark chocolate, coarsely chopped
- – 4 large eggs
- – 1 ¼ cups (250g) granulated sugar
- – ½ cup (100g) light brown sugar
- – ¼ tsp salt
- – 1 cup (150g) plain flour
- – 8 oz (250g) milk chocolate, coarsely chopped.
Method:
- Preheat the oven to 180C, gas 4
- Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
- Line with foil leaving pieces to foil overhanging the sides.
- Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
- Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture.
- Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
- Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
Chocolate Fondant
Ingredients – Makes 4:
- – 100g butter, plus extra for greasing
- – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- – 100g plain flour
- – 100g caster sugar
- – 25g cocoa powder
- – 25g melted butter
- – 2 medium eggs
- – 2 medium egg yolks
Method:
- Preheat the oven to 190˚C/170˚C fan/Gas 5.
- Grease 4 ramekins with butter.
- Dust inside of ramekins with cocoa powder.
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
- Remove from the heat, sift over the flour and then whisk it in.
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight.
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate.
Chocolate Ganache
Ingredients:
- – 400g chocolate of choice
- – 200g whipping cream
Method:
- Boil cream and pour over small, chopped chocolate, stir and stick blend if available.
- General rule of thumb is double the amount of choc to cream, sometimes white choc can have an extra few grams thrown in because it remains a little softer. Set in fridge until firm, you can mix in flavours in at any point if required, pipe onto macaron and voila! A perfect macaron.
Sweet Pastry
Ingredients:
- – 125g butter
- – 50g caster sugar
- – 1 egg – whole- beaten
- – 175g plain flour
Method:
- Lightly cream sugar / butter.
- Add the egg.
- Add the Flour and knead to a paste. (do not over work)
- Chill for 10 mins.
- *General rule of thumb, pastry is usually baked around 180`c – 200`c for approx. 12 – 15 mins to blind bake or approx. 25-30 mins thoroughly bake.
We hope you enjoyed the class!
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