Coconut Cakes with Dark Chocolate Glaze

Ingredients

125g butter, melted
1 cup (80g) desiccated coconut
1-2/3 cups icing (confectioner’s) sugar, sifted
1/2 cup (75g) plain (all-purpose) flour, sifted
1/2 teaspoon baking powder
5 egg whites

Dark Chocolate Glaze

150 g dark chocolate, coarsely chopped
1/2 cup single (pouring) cream

Method

1. Preheat oven to 180°C (350°F).
2. Place the butter, coconut, sugar, flour, baking powder and egg whites in a bowl and whisk to combine.
3. Divide the mixture into a well-greased 12-hole 1/2-cup capacity muffin tin or dariole moulds. Bake for 12-15 minutes or until just cooked in the centre when tested with a skewer.
4. Stand the cakes for 2 minutes then remove from the tin and cool completely on wire racks.
5. Make the dark chocolate glaze. Place the chocolate and cream in a saucepan over low heat and stir until smooth. Cool the mixture until it is a thick icing consistency and spoon over the cooled cakes to serve.

Makes 12 cakes.

Source: Fast, Fresh, Simple

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Pear and Chocolate Clafoutis

Ingredients

unsalted butter, for greasing
1 tablespoon packed light brown sugar
8 ounces semisweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
4 eggs
1/4 cup heavy cream
1 cup milk
4 ripe pears, peeled, cored, and thickly sliced

Method

1. Preheat the oven to 350°F. Grease a 1-1/2-quart shallow, ceramic baking dish and sprinkle with the sugar.
2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
3. Sift together the flour and cinnamon into a bowl, then beat in the eggs, cream, and milk to form a batter. Stir in the melted chocolate, then pour it into the prepared dish. Sprinkle the pears all over the chocolate custard, letting them sink.
4. Bake in the oven for 20-25 minutes, or until set. Let cool completely in the dish, then chill in the refrigerator before serving.

Makes 6 servings.

Source: Chocolat

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Chocolate Chip Cookies

Ingredients

2 cups all-purpose flour
pinch of salt
10 tbsp butter
1 cup sugar
1 egg, lightly beaten
2 oz semi-sweet chocolate, grated

Method

1. Sieve the flour and salt into a mixing bowl.
2. Cut the butter into the flour and cut in until the mixture looks like breadcrumbs.
3. Stir the sugar into the mixture. Add the egg and mix to a stiff dough.
4. Knead the grated chocolate into the dough. Chill the dough for 30 minutes.
5. Roll out the dough and cut into 2 inch rounds with a plain cutter.
6. Grease a cookie sheet and put the rounds on it, placing them well apart.
7. Prick the rounds with a fork. Bake in a pre-heated 350°F oven for 10-12 minutes until golden. Cool on a wire rack.

Makes 30 pieces.

Source: Chocolate Cooking

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Chocolate Liqueurs

Ingredients

3-1/2 oz semisweet chocolate
about 5 candied cherries, halved
about 10 hazelnuts or macadamia nuts
2/3 cup heavy cream
2 tbsp confectioners’ sugar
4 tbsp liqueur

To Finish

1-3/4 oz semisweet chocolate, melted
marbled chocolate caraque, to decorate

Method

1. Line a cookie sheet with parchment paper.
2. Break the semisweet chocolate into pieces, place in a bowl and set over a saucepan of hot water. Stir until melted. Spoon the chocolate into 20 paper candy cases, spreading up the sides with a small spoon or brush. Place upside down on the cookie sheet and let set.
3. Carefully peel away the paper cases. Place a cherry half or nut in the bottom of each cup.
4. Make the filling. Place the heavy cream in a mixing bowl and sift the confectioners’ sugar on top. Whip the cream until it is just holding its shape, then whisk in the liqueur to flavor it.
5. Place the cream in a pastry bag fitted with a 1/2-inch plain tip and pipe a little into each chocolate case. Let chill for 20 minutes.
6. To finish, spoon the semisweet chocolate over the cream to cover it. Add the caraque and let harden.

Makes 20 pieces.

Source: 100 Best Delicious Chocolate

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Classic Chocolate Ice Cream

Ingredients

6 oz bittersweet chocolate, coarsely chopped
1/4 cup unsweetened cocoa powder
4 egg yolks
3/4 cup granulated sugar
2 cups whipping (35%) cream
2 cups milk
1 tsp vanilla

Method

1. In the top of a double boiler over medium heat, melt chocolate. Gradually whisk in cocoa until smooth. Set aside.
2. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
3. In a medium saucepan over medium-low heat, bring cream and milk to a simmer. Gradually whisk into the egg mixture.
4. Return the entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.
5. Stir in melted chocolate and vanilla. Cover and refrigerate until completely cold or overnight.
6. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Makes 6 to 8 servings.

Source: 125 Best Ice Cream Recipes

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