Spanish Hot Chocolate – Chocolate Caliente

Check out this indulgent creamy Spanish Hot Chocolate for during the Winter months.

Full Credit for photography and recipe to Vicky and Ruth of May I have that Recipe

Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake

Who doesn’t love chocolate and hazelnut together?  This flourless cake takes advantage of these two flavors and creates a mouth watering cake that is absolutely decadent.

For a converter, simply click here.

Ingredients:

  • 200g dark chocolate, chopped
  • 150g butter, chopped
  • 6 eggs, separated
  • 2/3 cup caster sugar
  • 1 1/2 cups hazelnut meal
  • double cream, to serve

Chocolate Icing:

  • 300g dark chocolate, chopped
  • 2/3 cup pure cream

Method:

  1. Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

  2. Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.

  3. Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.

  4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.

  5. Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

  6. Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Serve with cream.

To check out the original recipe by Liz Macri and photography by Mark O’Meara simply click here.

Spoil yourself!

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

Everybody loves a Chocolate Cake and what makes this one special is it’s Gluten Free too!  It’s rich, sweet and delicious and makes a perfect partner with a steaming hot chocolate or good tea or coffee.

If you need a converter, simply click here

Original recipe by Annette Forrest and photography by Steve Brown.

Ingredients

  • 180g butter, softened
  • 3/4 cup caster sugar
  • 4 eggs, separated
  • 100g gluten-free dark chocolate, grated (see note)
  • 1/2 cup almond meal (ground almonds)
  • 2/3 cup milk
  • 1/4 cup cocoa powder
  • 1 cup gluten-free self-raising flour

 

Chocolate Icing/Frosting

  • 100g butter, softened
  • 1 1/2 cups pure icing sugar, sifted
  • 60g gluten-free dark chocolate , melted

Chocolate Fudge

Chocolate Fudge

This Chocolate Fudge is not only easy to make and get the kids involved, but it tastes fantastic too.  This great tasting fudge can be for Birthday Party treats, Christmas goodies or just when you feel like nibbling on something sweet.

Please note:  You will need a thermometer for this recipe.

For a Converter simply click HERE

Ingredients you will need:

  • 1 cup (200g/7oz) brown sugar
  • 1 cup (215g/7.5oz) caster sugar
  • 1/2 cup (125ml) thin/pouring cream
  • 1/4 cup (60ml) milk
  • 2 tablespoons glucose syrup or pale corn syrup
  • 50g/1.75oz dark chocolate, chopped
  • 40g/1.4oz butter, chopped
  • Icing sugar mixture, to dust

Method:

  1. Grease a 15cm/6″ square cake tin. Combine the brown and caster sugar, cream, milk, glucose syrup and chocolate in a saucepan over very low heat. Cook, stirring, occasionally brushing side of the pan to remove any sugar crystals, for 20 minutes or until sugar is dissolved. Increase heat to high; bring to the boil. Cook for 5-7 minutes or until thermometer reaches 116°C/240F.

  2. Remove from heat. Add the butter, but do not stir. Set aside to cool to 40°C/104F without stirring. Once mixture cools to 40°C/104F, use a wooden spoon to stir for 3-4 minutes or until mixture reluctantly falls from the spoon. Pour into prepared pan; cover with foil. Put aside overnight to set. Cut into squares and dust with icing sugar.  Store in an airtight container.

To see the original recipe by Sarah Hobbs and photography by Scott Hawkins, simply click HERE.

 

Mudslide Cocktail (Alcoholic)

Mudslide Cocktail

Mudslide Cocktail

Check out this super easy to make Chocolate Cocktail called a Mudslide. It only consists of six ingredients and serves 4. Perfect for your next cocktail party!

For your ingredients, you will need the following:

250ml (1 cup) thin cream
250ml (1 cup) Baileys Original Irish Cream liqueur
60ml (1/4 cup) chilled vodka
60ml (1/4 cup) Kahlua liqueur
8 scoops chocolate ice-cream
1 cup crushed ice

Method

Place cream, Baileys, vodka, Kahlua, ice-cream and ice in the jug of a blender and blend until smooth. Pour into serving glasses and serve immediately. Serves 4.

How easy is that?!

Check out the original recipe by Sarah Hobbs and photography by Sue Ferris.

Santé!

Chocolate Maple Syrup Slice

Chocolate Maple Slice

Chocolate Maple Slice

This Chocolate Maple Slice is a deliciously sweet slice that is perfectly served for morning or afternoon tea with hot chocolate or your favorite hot beverage.  Great for a lunchbox treat too. The ingredients you will require are:

  • 2 x 250 gram (8.8 oz) packets of sweet biscuits/cookies (shortbread style biscuit/cookies work perfectly) 
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 250 grams (8.8 oz) butter, chopped
  • 2 x 395 gram (14 oz) tins of sweetened condensed milk
  • 300 grams (10.5 oz) dark cooking chocolate, chopped
  • 1/2 cup pouring cream

Method

Chocolate Trifle

Chocolate Trifle

Check out this delicious and ‘super easy to make’ Chocolate Trifle!  Treat yourself to a mouth wateringly delicious dessert in just 15 minutes!

Ingredients

6 chocolate rollettes, thinly sliced
2 tablespoons coffee-flavoured liqueur (such as Kahlua)
225g (1 1/2 cups) thawed frozen mixed berries
2 x 200g ctns your choice of chocolate creme dessert
White chocolate curls, to decorate

Method

1. Use the rollette slices to evenly line the bases and sides of four 250ml (1 cup) capacity serving glasses. Pour over the coffee liqueur. Spoon the berries among the glasses and top with a dollop of the chocolate creme dessert. Set aside for 10 minutes to develop the flavours.

2. Sprinkle trifles with chocolate curls and serve immediately.

For conversions simply click here.

Original Recipe by Sarah Hobbs / Photography by Steve Brown

Super easy and delicious!

Chocolate & Peanut Butter Protein Smoothie

Chocolate Peanut Butter Smoothie Recipe

This delicious Chocolate & Peanut Butter Protein Smoothie can be made low fat with low sugar or if you decide to be a little naughty … you can make the smoothie on full cream milk and use honey for your sweetener.  Either way, it’s sure to be a big hit not only because it’s a healthy alternative to the usual smoothie you buy at the store, but because it’s so big on taste that kids and adults alike LOVE IT!  This fabulous little recipe makes a great protein treat on a warm day.

You will find this recipe at a fantastic food blog called Hot Polka Dot which is the cutest name for a blog (in my opinion!) along with her beautiful photography (especially the polka dot cloth!)  Be sure to check out Lindsey’s other recipes.  They’re amazing! (So is the photography!)

Enjoy … Cheers!

 

Chocolate Self Saucing Pudding

Chocolate Self Saucing Pudding

Wow, what a delicious recipe this Chocolate Self Saucing Pudding is!   I am not usually someone who enjoys a self saucing pudding, but this one is absolutely divine.  You will find the original recipe here at Marley and Lockyer along with many more mouth watering photos by them too.  This is a fantastic homemade style recipe.

Enjoy!

French Chocolate Sourdough (Bread)

frenchchocsourdough

If you’re looking for a chocolate recipe that’s a little different, this recipe is for you! It is a French Chocolate Sourdough (Bread) recipe and let me share with you, this is one of the most delicious recipes I’ve found. Check out the original recipe here at the Marley and Lockyer blog.