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Sunday, July 25, 2021

Sweet treats to celebrate World Chocolate Day

Today is World Chocolate Day (Wednesday 7 July), so why not treat yourself to some chocolate heaven with these recipes?

Choc Ripple Brownies

Prep: 60 minutes

Serves: 16

Recipe by Susie Burrell for Mayver’s

Ingredients

  • 3/4 cup Mayver’s Cacao Super Spread
  • 2.5 tbsp butter
  • 2 tbsp honey
  • 1/4 tsp salt
  • 1/3 cup cocoa powder
  • 3 eggs, whisked
  • 1/2 cup plain wholemeal flour
  • 1/4 cup dark chocolate chips

Preheat oven to 180°C/160°C fan forced. Line a non-stick 20cm x 20cm baking tin with baking paper.

Place 1/2 cup of Mayver’s Cacao Super Spread, butter, honey and salt in a large saucepan over moderate heat. Stir until the butter is melted and ingredients are well combined.

Remove pan from heat and mix in the cocoa powder until smooth. Add eggs and mix vigorously until batter is smooth and shiny. Add flour and chocolate chips and stir to combine. Pour batter into lined tin.

Using a teaspoon, place small dollops of remaining Mayver’s Cacao Super Spread over the top of the batter and use a toothpick to create swirls.

Bake for 15 minutes or until edges are firm. Remove and cool in pan for 10 minutes before transferring to a cooling rack. Cut into 16 squares.

Chocolate chestnut cream tart

Prep: 30 mins

Serves: 10-12

Recipe by Jade Woodd for Bonne Maman

Ingredients

Base:

  • 28 Oreo/chocolate cookies
  • 7 Tbsp (100g) butter

Chocolate, chestnut ganache:

  • 300g semi-dark chocolate, finely chopped
  • 3/4 cup (190ml) whipping cream
  • 3/4 cup (230g) chestnut cream

To serve:

  • Fresh berries

For the base, add cookies to a food processor and blend until fine. Melt butter and mix through.

Press into base and side of a 23cm tart tin. Set in the freezer while you prepare the filling.

Finely chop chocolate and place in a heatproof bowl. Set aside.

Add cream and chestnut cream to a small saucepan and, while continuously stirring, bring almost to the boil (bubbles should be beginning to form).

Immediately pour over chocolate and stand for 3 minutes then whisk together to form a silky ganache.

Remove base from freezer, then pour in ganache and smooth over. Allow to set for 1+ hours (on the bench top), then top with fresh fruit to serve.

Monster chocolate chip cookies

Recipe courtesy of McKenzie’s Foods

Prep: 25 mins

chocolate chip cookies

Cook: 8-10 mins

Serves 36

  • 1 cup butter, softened
  • 2 cups caster sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 1/4 cup plain flour
  • 3/4 cup cocoa powder
  • 1 tsp McKenzie’s bi-carb soda
  • 1 tsp salt
  • 2 cups chocolate chips

To decorate

  • 72 candy eyes
  • Extra chocolate chips
  • 100 (approx.) Smarties or M&Ms

Pre heat oven to 175°C and line 3 baking trays with baking paper.

Cream together butter and sugar with an electric mixer until smooth, then add vanilla extract and eggs. Continue mixing until well combined.

Add flour, cocoa powder, bi-carb soda and salt. Beat until a dough forms. Stir in choc chips for an even distribution through the mixture.

Roll a tablespoon full of dough into balls and spread 12 balls evenly onto each prepared baking tray. Bake for 8-10 minutes until they are set. Allow to cool for 2-4 minutes before inserting the candy eyes, extra choc chips and Smarties/M&Ms as desired. Cool completely on a wire rack before serving.

Torta di semolino e cioccolato

Torta di semolino e cioccolato

Serves: 8

Sweet shortcrust pastry dough

Ingredients

Semolina filling

  • 500ml (2 cups) milk
  • Pinch of salt
  • 85g (2/3 cup) fine semolina
  • 75g (1/3 cup) sugar
  • Finely grated zest of 1 lemon
  • 1 egg, beaten

Chocolate ganache

  • 75ml thick (double) cream
  • 150g dark chocolate (70% cocoa), finely chopped

Preheat the oven to 180°C.

After resting the pastry dough, roll it out to a thickness of about 3–4mm and press into a 23cm pie dish, trimming the edges. Place a sheet of baking paper over the pastry and fill with baking beads (you can also use dried beans or uncooked rice that you can keep and re-use specifically for this purpose). Blind bake for 15 minutes.

Take the pastry out of the oven and remove the baking paper with the beads. Let the pastry cool.

Prepare the semolina by bringing the milk to the boil with the salt. Turn the heat to low–medium, add the semolina and whisk continuously until the mixture thickens to a thick porridge consistency. This should take 8-10 minutes. Taste to check if it’s ready – the semolina should feel soft in your mouth, not grainy. When ready, remove from the heat and stir in the sugar and zest until combined. When the mixture has cooled, stir in the egg. Spread the semolina mixture into the tart crust.

Bake at 180°C for 40–45 minutes, or until the pastry is golden and the semolina feels firm and springy to the touch. Let it cool completely.

Prepare the ganache by bringing the cream to the boil in a small saucepan. Take off the heat, add the chocolate to the cream and stir or whisk until very smooth. Pour the warm ganache over the cooled semolina tart and let it cool completely to set before slicing and serving.

Store in an airtight container in the fridge for up to 3 days.

This is an edited extract from Torta della Nonna by Emiko Davies, published by Hardie Grant Books, RRP $34.99, available in stores nationally.

Upside down banana chocolate cake

Upside-down-banana-chocolate-cake

Recipe and image courtesy of Australian Bananas

Prep: 15 mins

Cook: 60 mins

Serves 8

Ingredients

  • 225g butter, softened
  • 3 large ripe Cavendish bananas, peeled, halved lengthways
  • 1 cup firmly packed brown sugar
  • 3 eggs
  • 200g dark chocolate, melted
  • 1 1/2 cups self-raising flour
  • 2 Tbsp cocoa powder
  • 1/2 cup milk
  • Thickened cream, whipped, to serve

Fudge sauce

  • 1/2 cup thickened cream
  • 200g dark chocolate, chopped

Preheat oven to 170°C. Grease and line base and side of a 22cm (base) springform cake pan.

Melt 25g of the butter in a large frying pan over medium-high heat until foaming. Add the banana slices, cut side down. Cook for 1 minute until light golden, turn and cook further 30 seconds. Cool for 5 minutes then arrange bananas, cut side down over the base of the prepared pan.

Combine sugar and remaining butter in food processor. Process until combined. Add eggs one at a time, process until combined. Add melted chocolate and process, scraping down sides as required. Transfer to a bowl, fold in the combined sifted flour and cocoa, then the milk.

Spoon cake batter over the bananas and smooth the surface.

Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand for 30 minutes in pan. Turn onto a plate.

For the sauce, combine the cream and chocolate in a small saucepan over medium-low heat. Cook, stirring with a metal spoon until melted and smooth. Drizzle some of the warm sauce over the cake. Cut into pieces and serve with cream and remaining sauce.

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