Chocolate, marmalade and hazelnut cake with Rachel Allen Cooks

Ingredients A:
175g dark chocolate
175g of butter
Grind 150g of hazelnuts
5 eggs
175g of caster sugar
200g finely-cut marmalade
Grated zest of one orange

Ingredients B:
75g of dark chocolate
75ml cream
Grated zest of one orange

Steps 1:
Preheat oven to 190ºC.
Grease and line a 22cm loose-bottomed pan
Melt together 175g dark chocolate (minimum 70% cocoa) and 175g of butter
Grind 150g of hazelnuts, with skins on, in a food processor.
Separate 5 eggs. Using an electric mixer, beat the egg yolks with 175g of caster sugar until mousse-like in texture.
In another bowl, beat the egg whites until stiff peaks form.
Add 200g finely-cut marmalade, grated zest of one orange and the ground nuts to the chocolate mixture and stir to combine.
Add the beaten egg whites, one third at a time, folding gently through.
Pour into the prepared pan and bake for 20 minutes.
Reduce heat to 170ºC. Bake for a further 35-40 minutes or until a skewer comes out clean when inserted in the centre of the cake (the skewer test wasn't helpful for me - see further down).
Cool for 20 minutes before removing the cake from the tin and leaving to cool completely on a rack.

Steps 2:


Melt together 75g of dark chocolate (70% cocoa), 75ml cream and grated zest of one orange. Spread over the cake with a spatula and leave to set for 30 minutes - 1hr
Serves 12

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Deluxe Double-Chocolate Cookies - SCHARFFEN BERGER

INGREDIENTS
8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
1 cup plus 1 tablespoon all-purpose flour
½ cup plus 2 tablespoons SCHARFFEN BERGER Natural Cocoa Powder
2 teaspoons baking powder
½ cup unsalted butter at room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1/3 cup whole milk
PREPARATION:
1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat.
3. Stir together the flour, cocoa powder, and baking powder. Set aside.
4. Beat the butter until creamy.
5. Slowly add the sugar and mix until the mixture is completely smooth and soft.
6. Add the eggs, one at a time, mixing well after each addition.
7. Beat in the salt and the vanilla, and then add the melted chocolate and beat on low speed until incorporated.
8. Add the milk and beat until combined.
9. Finally, add the flour mixture and beat on low speed until incorporated.
10. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes. They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.

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Chocolate Fudge Pound Cake – Choc Lover

Ingredient A:

3 oz. unsweetened chocolate, chopped
1/2 lb. (2 sticks) butter, room temperature
2 c. sugar
4 eggs
2 tsp. vanilla
3 tbsp. brandy or water
2 1/4 c. all-purpose flour
1/2 tsp. salt, or to taste
1 tsp. baking soda
1 1/4 c. buttermilk

• Heavily grease a 12 cup Bundt pan; set aside
• To make the cake, place both chocolates in top of a double boiler over simmering water or in a microwave; stir until melted and smooth. Set aside to cool slightly.
• In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy. Mix in eggs one at a time, beating after each addition. Mix in chocolate, vanilla and brandy or water. In a small bowl stir together flour, salt and baking soda. With mixer on low speed, alternately add flour in fourths and buttermilk in thirds, beginning and ending with the flour.
• Pour into prepared pan. Bake in center of oven for 1 hour or until a toothpick inserted in the center comes out clean. Remove to rack and cool 10 minutes. Invert to remove from pan and cool 20 minutes before frosting in Preheat oven to 350 degrees.

Ingredient B: CHOCOLATE GLAZE
4 oz. semi-sweet chocolate, chopped
6 tbsp. (3/4 stick) butter
2 tsp. light corn syrup
1 tsp. water

Melt chocolate and butter in a small saucepan. Remove from heat and stir in corn syrup and water. if too thin, let sit until it thickens slightly. Pour warm glaze over top of cake, allowing it to drop down the sides. if the glaze is too thick, reheat slightly. Let cake sit several hours before serving.

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Anna Olson Bake Chocolate Almond Toffee Bars

Ingredient :

1 ½ cups rolled oats
½ cup graham cracker crumbs
¼ tbs fine salt
½ cup unsalted butter, melted
1 cup skor toffee bits
1 cup chocolate chips
1 cup sliced almonds
1 can sweetened condensed milk

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Nigella Lawson Bake Chocolate Chip Muffin

Ingredient A:

1 and ¾ cup all purpose flour
2 tea spoon of baking powder
½ tea spoon of baking soda
1 and ¾ cup of sugar
2 table spoon of cocoa
1 cup of chocolate chips

Ingredient B:

1 cup of milk
1 cup of vegetable oil
1 tea spoon vanilla
1 egg

Mixed ingredient A and B.
Bake for 20 minutes in 400F oven.

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Nigella Lawson Bake Chocolate Pistachio Fudge

Ingredient A: direct heat on stove

350g dark chocolate
400g condense milk
2 table spoon of butter
150g pistachio ( smash – for smaller pieces)


No bake ! seriously the super simple fudge ever!

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Rachel Allen Bake White Chocolate Blondies

Ingredient :

100g soft butter
150g peanut butter ( Butter and peanut are mixed until soft)
1 teaspoon vanilla
175g light golden sugar
1 egg ( whisk all again)
75g white chocolate ( chopped)
125g flour
1 teaspoon of baking powder

Stirred all mixture together.

20 to 25 minutes at 170degree in the oven.

Good Luck.

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Nigella Lawson Bake Chocolate Heaven

Ingredient A:

1 and ½ cup of all purpose flour
1 cup of sugar
1 tea spoon baking powder
½ tea spoon of baking soda
2 tea spoon vanilla
2 cups of sour cream
I soft unsalted butter
¾ cup cocoa powder
2 eggs

All in the food processor and bake in 350F for half an hour.

Ingredient B:

6 oz semi sweet chocolate
¾ unsalted butter
1 table spoon of corn or golden syrup
1 table spoon of vanilla
½ a cup of sour cream

Mixed all and 2 cups powder sugar ( the processor all in)
Start decorate!

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Nigella Lawson Bake Triple Chocolate Brownies

Ingredient:

12 oz bittersweet dark chocolate
3 stick of butter ( heat on the stove )
6 eggs ( off heat add one by one)
1 table spoon of vanilla
1 tea spoon of salt
1 and ¾ cups of sugar
1 and ½ cups all purpose flour
½ cup dark choc chips
½ cup white choc chips

Bake for 25 minutes in 350F.

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