CHOCOCRAFTINDIA

Sachertorte Easy, delicious and healthy Sachertorte recipe. Serves 10-12 people Ingredients ·         255G/ 8oz plain dark chocolate ,chopped into small pieces ·         150g / 5oz / 2/3 cup butter , softened ·         115g / 4oz / ½ cup caster sugar ·         8 eggs , separated ·         115g / 4oz / 1 cup plain flour FOR THE ICING ·         225G / 8oz plain dark chocolate, cut into small pieces ·         200g / 7 oz / scant 1 cup caster sugar ·         15 ml / 1 tbsp golden syrup ·         250ml 8fl oz / 1 cup vanilla essence plain chocolate leaves, to decorate Procedure 1.      Preheat over to 1800C / 3500F / gas 4. Grease a 23 cm / 9 in round spring from cake tin and the with non-stick baking paper. Melt the chocolate in a heatproof bowl over barely simmering water set the bowl aside 2.      Cream the butter with the sugar in a mixing bowl until pale and fluffy. The add the egg yolks, one at a time, beating after each addition. Beat in the melted

Chocolate Redcurrant Torte Easy, delicious and healthy Chocolate Redcurrant Torte recipe. Serves 8-10 people Ingredients ·         115G / 4OZ / ½ CUP UNSALTED BUTTER, SOFTENED, ·         155g / 4oz / ½ cup dark muscovado sugar 2 eggs ·         150ml / ¼ pint / 2/3 cup soured cream ·         150g / 5oz / 1 ¼ pint / 2/3 cup self raising flour ·         5ml / 1 tsp baking powder ·         50g / 2oz / ½ cup cocoa powder ·         75g / 3oz / ¾ cup stemmed redcurrants, plus ·         115g / 4oz / 1 cup redcurrant sprigs, to decorate FOR THE ICING ·         150g / 5oz plain chocolate, chopped into small pieces ·         45ml / 3tbsp redcurrant jelly ·         30ml / 2 tbsp dark run 120 ml / fl oz ½ cup double cream Procedure 1.      Preheat over to 180 C / 350 F/ Gas 4. Grease a 2 liter / 2 pint 5 cup ring tin and dust lightly with flour. Cream the butter with the sugar in a mixing bowl until pale and fluffy. Beat in the eggs and soured cream until t

Rich Cakes And Gateaux Chocolate sponge layers with a rich smooth luxury chocolate cream and finished with chocolate dipped strawberries. Serves 8 people Ingredients ·         4egg wites ·         115g /aoz / ½ cup caster sugar ·         200g/ 7oz plain Chocolate ·         175g / 6oz / scant I cup medjool dated and finely chopped ·         5ml / 1 tsp vanilla essence FOR THE FROSTING ·         200g / 7oz / scant 1 cup from age frais ·         200g / 7oz / scant 1 cup mascarpone few drops of vanilla essence icing sugar, to taste Procedure 1.      Preheat over to 180 C / 350 F / Gas 4. Grease a round 20cm / 8 in spring from cake tin. Line the base of the tin with non-stick baking paper. 2.      Make the frosting. Mix together the fromage frais and mascarpone, add a few drops of vanilla essence and icing sugar to taste, the set aside. 3.      Whisk the egg whites in a bowl until they from stiff peaks. Whisk in 30ml 2 tbsp of the caster sugar until t

Chocolate Christmas Log A Christmas treat the kids will enjoy helping to make, with an unusual minty filling. Serves 12-13 people Ingredients ·         1 chocolate Swiss roll, see Chocolate Chestnut Roulade ·         1 quantity of Chocolate ganache or Buttercream ·         FOR THE WHITE CHOCOLATE CREAM FILLING ·         200g / 7oz fine quality white chocolate, chopped into small pieces ·         475ml /16 fl oz /2 cups double cream ·         30ml / 2 tbsp brandy or chocolate –flavored liqueur (optional) FOR THE CRANBERRY SAUCE ·         450g / 1lb fresh or frozen cranberries, rinsed and picked over ·         275g / 10oz / 1 cup seedless raspberry preserve ·         115g / 4oz / ½ cup granulated sugar, or to taste Procedure 1.      Make the cranberry sauce. Process the cranberries in a food processor fitted with a metal blade, until liquid. Press through a sieve into a small bowl, and discard pulp. Stir in the melted raspberry preserve and the sugar to

Marbled swiss Roll This chocolate marbled Swiss roll is so pretty and festive. Serves 6-8 people Ingredients ·         90g / 3 1/3oz / SCANT 1 CUP PLAIN FLOUR ·         15ml / 1 tbsp cocoa powder ·         25g / 1oz plain chocolate, grated ·         25g / 1oz plain chocolate, grated 3 eggs ·         115g / 4oz / ½ cup caster sugar ·         30ml / 2 tbsp boiling water FOR THE FILLING ·         1 quantity chocolate Butter cream ·         45ml / 3 tbsp chopped walnuts Procedure 1.      Preheat over to 2000C / 4000F / Gas 6. Grease 30 x 20 cm /12 x8 in Swiss roll tin and line with non-stick baking paper. Sift half the flour with the cocoa into a bowl . Stir in the grated plain chocolate. Sift the remaining flour into another bowl. Stir in the grated white chocolate. 2.      Whisk the eggs and sugar in a heatproof bowl set over a saucepan of hot water until it holds its shape when the whisk is lifted and a ribbon trail remains. 3.      Remove the b

Chocolate Chestnut Roulade Easy, delicious and healthy Chocolate Chestnut Roulade recipe. Serves 10-12 people Ingredients ·         175g / 6oz bittersweet chocolate, chopped into small pieces ·         30ml /2 tbsp cocoa powder, sifted ·         60ml / 4tbsp hot strong coffee or espresso ·         6 eggs, separated ·         75g/ 3oz /6tbsp caster sugar pinch of tartar ·         5ml 1 tsp pure vanilla essence cocoa powder, for dusting glace chestnuts , to decorate CHESTNUT CREAM FILLING ·         475ML / 16FL OZ / 2 CUP double cream ·         30ml / 2 tbsp run or coffee-flavored liqueur ·         350g /12 oz /1 ½ cup canned sweetened chestnut puree ·         115g / 4oz bittersweet chocolate, grated Procedure 1.      Preheat over to 1800C /3500F/ Gas 4. Lightly grease the base and sides of a 39 x 27 x 2.5 cm / 15 ½ x 10 ½ x 1 in Swiss roll tin. Line with non-stick Baking Paper, allowing a 2.5 cm / 1 in overhang. Melt the chocolate. Dissolve the coca i