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Chocolate Lovers Desserts & Bakes Recipes – Brownies; Chocolate Tart; Fondants;

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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:

  1. Preheat the oven to 180C, gas 4 
  2.  
  3. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  4.  
  5. Line with foil leaving pieces to foil overhanging the sides.
  6.  
  7. 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.
  8.  
  9. 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.
  10.  
  11. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  12.  
  13. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  14.  
  15. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  16.  
  17. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
  18.  

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:

  1. Preheat the oven to 190˚C/170˚C fan/Gas 5.
  2.  
  3. Grease 4 ramekins with butter.
  4.  
  5. Dust inside of ramekins with cocoa powder.
  6.  
  7. 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.
  8.  
  9. Remove from the heat, sift over the flour and then whisk it in.
  10.  
  11. 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.
  12.  
  13. Pour the chocolate mixture into the ramekins.
  14.  
  15. Leave to set in fridge for minimum 20minutes but can be overnight.
  16.  
  17. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  18.  
  19. Remove from the oven, and gently loosen the edge.
  20.  
  21. Carefully invert each fondant onto a plate.

Chocolate Ganache

Ingredients:

  • – 400g chocolate of choice
  • – 200g whipping cream

Method:

  1. Boil cream and pour over small, chopped chocolate, stir and stick blend if available.
  2.  
  3. 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:

  1. Lightly cream sugar / butter.
  2.  
  3. Add the egg.
  4.  
  5. Add the Flour and knead to a paste. (do not over work)
  6.  
  7. Chill for 10 mins.
  8.  
  9. *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.

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