CHOCOLATE BITES
Introduction
This is a rich, yummy chocolate and fruit bites, which are soft and delicious. Ideal for tea time.
Utensils
1 Baking Tray
1 Saucepan
1 Bowl
Ingredients (15 Servings)
200 g Margarine
40 g Cocoa powder
2 Eggs
200 g Sugar
1 tsp Brandy
75 g chopped Cashew Nuts
50 g chopped Cherries
75 g Flour
A little icing sugar
Method
Preheat the oven.
Lightly grease a baking tray.
In a saucepan melt the margarine. Mix in the cocoa powder and stir well. Remove from fire and allow to cool.
Whisk the eggs in a bowl, add the sugar and brandy and combine the mixture well. Add the margarine mixture, nuts and cherries. Fold in the flour and mix well.
Pour the mixture into the lined baking tray and bake for 30 minutes.
Remove from the oven and allow to cool.
Dust the surface with icing sugar and cut into 15 pieces.
TANGY BARS
Introduction
This is a mouth-watering chocolate bars with sour flavor. It is an unusual treat for the kids.
Utensils
1 Baking Tray
2 Bowls
1 Egg Whisk
Ingredients (18 Servings)
125 g Margarine
50 g Icing sugar
30 g Cocoa powder
1 tsp Vanilla
125 g Flour
150 g chopped pineapple pieces
2 tbsps of Pineapple juice
150 g grated chocolate
4 egg whites
200 g fine sugar
50 g chopped Cashew nuts
Method
Preheat the oven and prepare a lined tray for baking.
In a bowl, place the margarine, sugar, cocoa, vanilla and mix well. Fold in the flour and mix until there are no lumps in the mixture. Make a smooth dough and place the dough in the tin and flatten the surface.
Bake for 25 minutes until firm.
Remove from the oven.
In a bowl, combine the chopped pineapple and the juice and spread over the surface ofthe baked crust. Sprinkle with grated chocolate.
Whisk the whites and mix in the sugar and cashew nuts and combine the mixture. Pour this mixture on the pineapple pieces.
Increase the temperature of the oven and place the baking tray and leave for another 20 minutes.
Remove from oven and allow to cool before.
CHOCO PANCAKES
Introduction
These simple pancakes with a chocolate stuffing and sauce are rich in flavor. Definitely, brings in a difference to the breakfast table.
Utensils
1 Frying Pan
1 Bowl
1 Platter
Ingredients (4 Servings)
100 g Flour
1 tbsp of Cocoa
2 Eggs
300 ml Milk
Margarine
1 Chocolate, Bar grated
4 Tbsps Chocolate Sauce
Method
In a bowl, place the flour, cocoa, eggs, milk and combine to a smooth paste.
Place a little margarine in a frying pan, and once the margarine is melted and hot pour the batter just enough to cover the bottom of the pan.
Leave until the mixture is cooked and turn it onto the other side for a few minutes.
Remove from fire and toss the pancake onto a platter. Repeat the process until the batter is over.Take one pancake and sprinkle grated chocolate on the surface and fold the pancake as necessary.
Pour splashes of chocolate sauce and serve.
DARK CHOC ORANGE MUFFINS
Introduction
Soft muffins with chocolate and a hint of orange are magical treats for the family.
Utensils
14 Muffin Cups and a tray
2 Bowls
1 Fork
1 Ice cream scoop
Ingredients (12-14 Servings)
375 g Flour
25 g Dark Chocolate
200 g Brown Sugar
2 large Eggs
150 ml Oil
150 ml Milk
1 tsp Vanilla
1 tsp Brandy
12 tsps Chocolate spread
3 Oranges
Icing sugar
A little dark chocolate for topping
Method
Shift the flour, and sugar in a bowl. Then cut strips of the dark chocolate and add to the bowl of flour and sugar.
Combine the eggs, oil, milk, vanilla, brandy in a bowl with a fork.
Pour the egg mixture onto the flour mixture and stir until well combined.
Then place muffin cups on a tray and fill the cups upto 1/2 level using an ice – cream scoop.Extract the juice from the oranges, mix the orange juice with the chocolate spread and place 1 tsp of the mixture into the cup cakes.
Preheat the oven and bake it for 25 minutes until the muffins are well risen and soft to touch.
For the topping, melt some dark chocolate and icing sugar in a pan and spread over the top.