Chocolate has a way of seducing our senses and sending us to a state of euphoria. Dive into this cocoa bliss with these four tested-and-loved chocolate recipes Chocolate
"Chocolate chunk and raspberry cookies"
Prep and Cook Time 35 mins | Makes 28
125 g frozen raspberries
1. Preheat oven to 180 C (160 C fanforced). Grease oven trays; line with baking paper.
2. Beat butter, sugar, egg and vanilla extract in a small bowl with an electric mixer until combined. Stir in sifted flours, cocoa and soda, in two batches, then stir in chocolate and raspberries.
3. Using damp hands, drop level tablespoons of mixture 5 cm apart onto trays; flatten into 4 cm rounds.
"Midnight cake with berries"
Prep and Cook 1 hour | Serves 10-12
Cocoa powder, to dust
1. Preheat the oven to 180 C (160 C fan-forced). Grease and line the base of a 22 cm springform cake pan with baking paper.
2. Place chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow the base of the bowl to touch the water). Stir until almost melted, then remove from heat and stir until smooth.
3. In a small saucepan, combine sugar and water. Stir over medium heat until dissolved. Pour the hot syrup over the chocolate mixture, and stir to combine. Fold through the vanilla bean paste and egg yolks.
4. Using an electric mixer, whisk egg whites until soft peaks form. Fold the egg whites, in two batches, into the chocolate mixture until no pale streaks remain. Transfer half the mixture to a clean bowl and fold in hazelnut flour.
5. Transfer the hazelnut mixture to the prepared pan. Smooth the top and bake for 20 mins or until a skewer inserted into the centre of the cake comes out almost clean. Remove cake from the oven.
"Hot chocolate puddings"
Prep and Cook 25 mins (+standing time) | Serves 4
1 tbsp plain flour cream, to serve
1. Grease four small ovenproof ramekins, teacups or small bowls (¾ cup or 185 ml capacity) with melted butter.
2. Place chocolate and butter in a medium heatproof bowl above a saucepan of simmering water (do not allow base of bowl to touch water). Stir until melted, and then remove from heat. Stir in the liquor.
3. In a medium bowl, whisk the eggs, sugar and vanilla extract until frothy. Sprinkle over flour and whisk in. Gradually whisk the melted chocolate mixture into the egg mixture until combined. Pour into the prepared ramekins and leave to rest at room temperature for 1 to 2 hours.
4. Preheat the oven to 200 C (180 C fan-forced).
5. Bake puddings for 12 mins or until firm at the sides but still soft in the centre. Serve with cream.
TIP: These chocolate puddings need to be prepared in advance. Make the mixture 1 to 2 hours before you need the puddings and leave them on the bench until it’s time to pop them in the oven.
PHOTOS: DAVID MORGAN & JOHN PAUL UNIZAR/BAUERSYNDICATION.COM.AU
