CHOCOCRAFTINDIA

      Delicious Frosted Chocolate Fudge Cake Recipe. Serves 6-8 people Ingredients ·         115g /4oz plain chocolate, chopped into small pieces ·         175g/ 6oz/3/4 cup unsalted butter or margarine, softened ·         200g/7oz/ generous 1 cup light muscovado sugar ·         5ml/ 1 tsp vanilla essence ·         3 eggs, beaten ·         150ml / ¼ pint/2/3 cup Greek-style yogurt ·         150g / 5oz/1 ¼ cups self-raising flour ·         icing sugar and chocolate curls, to decorate FOR THE FROSTING ·         115g /4 oz plain dark chocolate, chopped into small pieces ·         50g 2oz/ ¼ cup unsalted butter ·         350g/ 12oz/ 2 ¼ cups icing sugar ·         90m1/ 6 tbsp Greek-style yogurt Procedure 1.      Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 20 cm/8 in round sandwich cake tins and line the base of each with non-stick baking paper. Melt the chocolate. 2.      In a mixing bowl, cream the butter or margarine with the sugar until

Chocolate Ginger Crunch Cake Tasty Chocolate Ginger Crunch Cake Recipe. Serves 6 people Ingredients ·         150g / 5oz plain chocolate, chopped into small pieces ·         50g / 2oz/ ¼ cup unsalted butter ·         115g /4oz ginger nut biscuits ·         4 pieces of preserved stem ginger ·         30ml/ 2 tbsp stem ginger syrup ·         45ml/ 3 tbsp desiccated coconut To DECORATE ·         25g/ 1oz milk chocolate, chopped into small pieces ·         pieces of crystallized ginger Procedure 1.      Grease a 15 cm/6 in flan ring and place it on a sheet of non-stick baking paper. Melt the plain chocolate with the butter in a heatproof bowl over barely simmering water. Remove from the heat and set aside. 2.      Crush the biscuits into small pieces. Tip them into a bowl. 3.      Chop the stem ginger fairly finely and mix with the crushed ginger nut biscuits. 4.      Stir the biscuit mixture, ginger syrup and coconut into the melted chocolate and bu

Queen of Sheba Cake Tasty Queen of Sheba Cake Recipe. Serves 8-10 people Ingredients ·         100g / 3 ½ oz / scant 1 cup whole blanched almonds, lightly toasted ·         115g / 4oz / ½ cup caster sugar ·         40g / 1 1/3 cup plain flour ·         115g / 4oz / ½ cup unsalted butter, softened ·         150g 5oz plain chocolate, melted ·         3 eggs, separated ·         30ml 2 tbsp almonds liqueur (optional) chopped toasted almonds, to decorate FOR THE CHOCOLATE GLAZE ·         175g / 6fl oz/ ¾ cup whipping cream ·         225g / 8oz plain chocolate, chopped ·         25g / 1oz / 2tbsp unsalted butter ·         30ml / 2 tbsp almond liqueur ( optional) Procedure 1.      Preheat over to 180 C /350 F / Gas 4. Grease and base-line a 20-23 cm / 8-9 in spring from cake tin. Dust the tin lightly Withe flour. 2.      In the bowl of a food processor fitted with a metal blade, Process the almonds and 30ml / 2tbsp of the sugar until very fine. Trans

Tasty White Chocolate Mousse And Strawberry Layer Cake Recipe. Serves 10 people Ingredients ·         115g /4oz fine white chocolate, chopped into small pieces ·         120ml/ 4fl oz/ ½ cup double cream ·         120ml /4f1 oz/ ½ cup milk ·         15ml / 1 tbsp rum or vanilla essence ·         115g / 4oz / ½ cup unsalted butter, softened ·         175g/ 6oz cup granulated sugar 3 eggs ·         225g/ 8oz/ 2 cups plain flour ·         10ml/ 2 tsp baking powder pinch of salt ·         675g/ 11/21b fresh strawberries, sliced, plus extra for decoration ·         750ml/ 11/4 pints/ 3 cups whipping cream ·         30ml/2 tbsp rum or strawberry flavoured liqueur WHITE CHOCOLATE MOUSSE FILLING ·         250g/ 9oz white chocolate, chopped into small pieces ·         350ml/ 12fl oz/ 1 ½ cups double cream ·         30ml/ 2 tbsp rum or strawberry-flavoured liqueur Procedure 1.      Preheat oven to 180 C/350 F/Gas 4. Grease and flour two 23 x 5 cm/9 x 2 i

Sticky Chocolate, Maple and Walnut Swirls Tasty Sticky Chocolate, Maple And Walnut Swirls Recipe. Serves 12 people Ingredients ·         450g / 1lb / cup strong white flour ·         2.5ml / ½ tsp ground cinnamon ·         50g /2oz / ¼ cup unsalted butter, cut into small pieces ·         50g 2oz / ¼ cup caster sugar ·         1 sachet easy-blend dried yeast 1 eggs yolk ·         120ml/ 4fi oz/ ½ cup water ·         60ml/ 4 tbsp milk ·         45ml/3 tbsp maple syrup, to finish FOR THE FILLING ·         40g / 1 ½ oz/ 3 tbsp unsalted butter, melted ·         50g / 2oz / ½ cup light muscovado sugar ·         175g / 6oz/ 1 cup plain chocolate chips ·         75g / 3oz / cup chopped walnuts Procedure 1.      Grease a deep 23 cm/9 in springform cake tin. Sift the flour and cinnamon into a bowl, then rill) in the butter until the mixture resembles coarse breadcrumbs. 2.      Stir in the sugar and yeast. In a jug or bowl, beat the egg yolk with the w