CHOCOLATE FIESTA
Introduction
The pineapple juice along with the spirit brings in the richness to this delicious dessert.
Utensils
2 Bowls
1 Saucepan
1 Mould
Ingredients (6 Servings)
150 g cooking Chocolate
75g Butter
100g Sugar
1 tsp Vanilla
400 g Pineapple puree
4 Tbsps of Brandy
300 ml Cream
Grated chocolate
Few Red Cherries
Method
Place the chocolate in a small bowl and keep inside a pan of boiling water for the chocolate to melt. Mix in the brandy and stir well.
In a separate bowl, mix the butter and sugar until creamy and add the pineapple puree and vanilla. Combine to a fine paste.
Pour the chocolate mixture to the butter mixture. Add the cream on top and pour onto a rinsed mould. Decorate with grated chocolate and red cherries.
Refrigerate to set.
CHOCOLATE CINNAMON CRUMBS
Introduction
These chocolate filled bites with cinnamon flavored topping is a luxury and an unusual treat.
Utensils
1 Bowl
1 Plastic wrap
1 Baking Tray
Ingredients (12 Servings)
250 g Flour
2 tbsps Sugar
1 sachet Yeast
3 tbsps Milk
3 Eggs
100 g Butter
150 g Cooking chocolate broken into pieces
Topping
75 g Butter
50 g Sugar
1 Egg yolk
1 tsp Ground Cinnamon
100 g Flour
Method
In a bowl, place the sifted flour and mix in the sugar and yeast. Add the eggs and milk and make a soft dough.
Place the dough on a dusted surface and knead several times.
Add the butter and knead once again. Once a smooth dough is formed wrap in a plastic wrap and chill for one hour.
Line a baking tray and divide the mixture into 12 balls. Split the balls and place a chocolate piece in the centre and seal with the dough mixture.
In the meantime for the topping, beat the butter and sugar in a bowl. Mix in the flour, cinnamon and the egg.
Brush with the cinnamon coating.
Place the balls in the baking tray and bake for 30 minutes.
Remove from oven and allow to cool.Line a baking tray and divide the mixture into 12 balls. Split the balls and place a chocolate piece in the centre and seal with the dough mixture.
In the meantime for the topping, beat the butter and sugar in a bowl. Mix in the flour, cinnamon and the egg.
Brush with the cinnamon coating.
Place the balls in the baking tray and bake for 30 minutes.
Remove from oven and allow to cool.
MARBLE FLAPS
Introduction
Sweet bars made with oats, treacle and sugar. The chocolate coating makes the bars even richer.
Utensils
1 Saucepan
1 Baking Tray
2 Bowls
Ingredients (18 Servings)
275 g Butter
200 g Treacle
100 g Fine Sugar
250 g Oats
125 g Flour
100 g Dark chocolate
125 g Raisins
Method
Preheat the oven to a moderate temperature.
Grease and line a square baking tray and keep aside.
In a saucepan place the butter, treacle and sugar and bring to the boil.
In a separate bowl, mix the flour, oats and raisins. Mix in the butter mixture and combine well.
Spoon the combined mixture into the baking tray and bake for 30 minutes until firm.
Remove from oven, allow to cool, and cut into squares.Place the chocolate in a little bowl and melt over hot water.
Dip each square into the chocolate mixture and leave to set on a wire rack for a few minutes.