Chocolate Sponge Pudding

Ingredients

4 oz butter
4 oz caster sugar
2 large eggs, beaten
3 oz self-raising floor
pinch of salt
1/2 oz cornstarch
1/2 oz cocoa powder
2 oz plain chocolate, melted with 1 tablespoon warm milk

Method

1. Cream the butter and sugar together until fluffy and pale in colour. Add the eggs, a little at a time.
2. Sift the flour, salt, cornstarch and cocoa powder. Fold into the creamed mixture. Add the melted chocolate and milk mixture and stir to make a soft mixture that will fall easily from a spoon.
3. Grease a 1-lb foil pudding basin and spoon in the mixture. Cover with buttered heavy duty foil with a pleat in the centre to allow for expansion. Secure the foil around the rim of-the basin with string. Stand the basin in a saucepan with boiling water one third up the sides of the basin and steam for 1-1/2 to 2 hours.
4. Serve with hot chocolate sauce.
5. To freeze: Cool quickly, place in a plastic bag, seal and freeze.
6. To serve: Thaw at room temperature for 4 hours. Reheat by steaming for 45 minutes as above.

Makes 4 servings.

Source: Freezer Cookery Book

Chocolate Swirl Gingerbread

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for pan
1-1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon ground cloves
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled

Method

1. Preheat the oven to 325°F. Butter an 8-inch square pan.
2. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
3. Melt the butter in 1/2 cup water in a small saucepan over medium heat, and stir the mixture into the dry ingredients until smooth.
4. Stir in the molasses and lightly beaten egg.
5. Pour half the batter into the prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour the remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
6. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
7. Cool completely on a wire rack. Cut and serve with whipped cream or vanilla ice cream.

Makes 1 cake.

Source: Great Food Fast

Apricot and Chocolate Charlotte

Ingredients

butter, for greasing
30-35 ladyfinger cookies

Apricots

1/4 water
1/2 cup granulated sugar
6-7 fresh apricots (about 10 ounces), pitted and diced
juice of 1 lemon
1/2 tablespoon unsalted butter
2 teaspoons honey
1 tablespoon apricot preserves
2 teaspoons balsamic vinegar

Chocolate Mousse

4 ounces semi-sweet chocolate, coarsely chopped
2 tablespoons unsalted butter
3 tablespoons creme fraiche
2 egg yolks
3-1/2 egg whites (7 tablespoons)
1 tablespoon superfine sugar or granulated sugar

Method

1. Start with the apricots. Put the water and sugar into a saucepan and heat gently until the sugar has dissolved. Put the apricots into a heatproof bowl, then pour the syrup over them and add the lemon juice. Let cool, then drain the apricots, reserving the syrup.
2. Melt the butter in a small skillet. Add the apricots and saute until golden. Remove from the heat and add the honey, apricot preserves, and vinegar. Return to the heat and cook for another 2 minutes, then let cool.
3. For the chocolate mousse, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and fold in the creme fraiche, then the egg yolks.
4. In a clean, dry bowl, whisk the egg whites and sugar to stiff peaks, then gently fold into the chocolate mixture to form a smooth mousse.
5. To make the charlotte, lightly grease a 6-inch diameter charlotte mold and line the bottom with parchment paper.
6. Dip the ladyfingers into the reserved apricot syrup, then use to carefully line the charlotte mold, making sure they are tightly placed.
7. Spoon one-third of the chocolate mousse over the bottom, spoon over half of the cooled apricots, then cover with a layer of dipped ladyfingers. Repeat the layers, finishing with a layer of ladyfingers. If necessary, trim off any excess ladyfingers from around the edge to level the top. Cover the top with wax paper and place a few small plates on top as weights. Let chill in the refrigerator overnight.
8. One hour before serving, turn the charlotte out onto a serving plate and let stand at room temperature. Decorate with any leftover apricots and serve with creme fraiche or freshly whipped cream.

Makes 6 servings.

Source: Chocolat

Orange Truffles

Ingredients

1/4 cup butter, chopped
1/3 cup (2-1/2 fl oz) whipping cream
7 oz semisweet chocolate, chopped
1 egg yolk
1 teaspoon grated orange peel
2 tablespoons finely chopped mixed citrus peel
2 tablespoons Grand Marnier
unsweetened cocoa powder

Method

1. In a small saucepan, combine butter and cream. Cook on low heat until butter melts and cream bubbles around edge.
2. Remove from heat and add chocolate. Cover and let stand until chocolate melts. Stir until smooth.
3. Stir in egg yolk. Mix in orange peel, citrus peel, and Grand Marnier. Chill until firm.
4. Form into 40 balls. Roll in cocoa. Refrigerate in an airtight container up to 2 weeks.
5. To serve, place in small paper or foil cases.

Makes 40 truffles.

Source: Chocolates & Petits Fours

Coffee Custard

Ingredients

butter, melted, for custard cups
1 cup heavy cream
1/2 cup whole milk
2 tablespoons instant espresso powder
3 large egg yolks
1 large egg
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate shavings (about 1 ounce)

Method

1. Heat oven to 300°F.
2. Place a roasting pan three-quarters full of hot water in the oven.
3. Brush four 6-ounce custard cups with butter and set aside.
4. Combine cream, milk, and espresso in a small saucepan and scald.
5. Whisk together egg yolks, egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture and whisk well. Add the remaining milk mixture and whisk again to combine well. Strain mixture through a sieve.
6. Pour into the custard cups and place in water bath in oven, making sure that the water comes three-quarters of the way up sides of cups. Bake until the custard is set, about 35 minutes.
7. Remove from oven and water bath and cool for about 20 minutes.
8. Loosen custards with a knife and invert onto serving dishes, sprinkle with chocolate. Alternatively, refrigerate and turn out when needed.

Makes 4 servings.

Source: What to Have for Dinner