Chocolate Week (October 11-17)
PUBLISHED: 17:27 23 September 2010 | UPDATED: 17:51 20 February 2013
Who can resist the allure of real chocolate? Read our recipes from chocolatiers Rumseys and see if you can resist trying out their recipes
Rumseys Chocolate Sauce Rumseys Chocolate Sauce
This is great for ice creams, profiteroles, pancakes and waffles
300gms granulated sugar
175gms cocoa powder
175gms melted plain chocolate
Bring the water to the boil with the granulated sugar, add the cocoa powder and melted chocolate and simmer for 5 minutes, stirring all the time. Strain into a container and cool.
Whipped Cream 185ml
Plain Chocolate 60gms
Milk Chocolate 250gms
Softened butter 60gms
Coffee powder 5gms
Kaffee brasilia 10gms
Boil the cream and coffee powder, leave to cool for 10 mins. Add to milk and plain chocolate and whisk. Add soft butter and kaffee brasilia and mix until smooth. Cling film the bowl and leave for 24 hours to set. Pipe into ropes with a large plain tube, cut into truffle sized pieces. Dip in milk chocolate and spin with dark.
Mortimer Chocolate Banana Loaf
- 75g Mortimer chocolate powder
- 175g plain flour
- teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- teaspoon salt
- 125g butter
- 150g caster sugar
- 2 eggs
- 3 ripe bananas, mashed
Grease and line a 2 lb loaf tin.
In a saucepan melt the butter. Add the chocolate powder and stir until dissolved.
In a bowl mix the sugar with the melted chocolate.
Beat in the eggs one at a time.
Mix in the mashed bananas.
Sieve the flour, salt, baking powder and bicarbonate of soda into the chocolate mixture and stir until evenly combined.
Pour the mixture into the lined tin.
Bake at 160C (140C for a fan oven) for between 50 60 minutes, until it feels firm to the touch.
Cool in the tin for 10 minutes before turning out.
A lovely moist cake.
Mortimer Chocolate 10 minute chocolate cake
- 1 heaped tablespoon Mortimer Chocolate Powder
- 75g self raising flour
- 75g caster sugar
- 1 large egg, beaten
- 75ml vegetable oil
- 75ml milk
You will need an oven proof pudding basin.
Grease the oven proof pudding basin with a little butter.
Sieve the flour into a mixing bowl. Stir in the chocolate powder and sugar.
Make a well in the centre and add the beaten egg, oil and milk. With a fork, stir until all the ingredients are combined.
Pour the mixture into the pudding basin. Microwave on high for 4 minutes.
Leave to rest for 1 minute before serving with cream or custard. Or serve cold.
- 200g Mortimer Chocolate Powder
- 100g butter
- 100g caster sugar
- 1 egg yolk
- 200ml milk
- 12 biscuits crushed (ginger biscuits, amaretti and macaroons work well)
- 1-2 tablespoons of brandy (depending on how strong you like it)
Emilia's chocolate dessert
Serves 6 to 8
Add the brandy to the crushed biscuits and stir to coat.
Scald the milk, (i.e. heat until small bubbles appear) remove from the heat, add the chocolate powder and stir until melted. Beat in the egg yolk.
In a large mixing bowl, cream together the sugar and butter, until light and fluffy. Add the chocolate mixture and beat with a wooden spoon until it is smooth and the consistency of custard. Dont worry it will set! Add the biscuits and fold into the mixture.
Pour into a serving dish or individual ramekins and put in the fridge until set. If possible it is best left overnight for the flavours to develop.