CHOCOLATE GINGER TREATS
Introduction
These squares are filled with sweet, juicy ginger pieces and cocoa mixture and dusted with icing sugar. It’s an ideal treat with a mug of coffee.
Utensils
1 Baking tray
1 Bowl
1 Egg whisk
Ingredients (4 Servings)
50 g Margarine
125 g Brown Sugar
3 Eggs
25 g Ginger preserve chopped
2 Tbsps Ginger Syrup
225 g Flour
1 ½ tsp Baking powder
50 g Cocoa Powder
150 ml Milk
A little icing sugar
Method
Preheat the oven. Line a square-baking tray for baking the mixture.
In a bowl, place the margarine and sugar and beat well.
Add the eggs one at a time and combine the mixture well. Pour the syrup and mix in the chopped ginger preserve.
Fold in the sifted flour/baking powder, cocoa, add the milk and mix into a smooth batter.Pour the mixture into the baking tray and bake for 45 minutes. Remove from oven and allow to cool.
Dust the surface with icing sugar and cut into squares.
RUSTY LOAF
Introduction
This is a chocolate loaf with a golden crust, which is creamy and light inside. It’s a breakfast or teatime treat.
Utensils
1 Baking Tray
2 Bowls
1 Egg Whisk
Ingredients (1 Loaf)
400 g Flour
3 Tsps Baking Powder
125 g Cocoa Powder
250 g Sugar
250 g Yogurt
3 Eggs
200 g Butter
Chocolate Sauce
Method
Preheat the oven. Line a baking tray and keep aside.
In a bowl, mix the flour, baking powder, cocoa powder and then add the sugar.
In a separate bowl, whisk the eggs. Add the butter and the yogurt.
Combine both mixtures without over mixing. Pour the mixture into the baking tray and bake for 50 minutes until firm.
Take off the oven and allow to cool. Prick the cake with a fork and pour splashes of chocolate sauce over the surface.
RUSTY LOAFN COCOA MASS
Introduction
This marvelous dessert with chocolate and vanilla flavours is sure to be a hit. Succulent and creamy.
Utensils
2 Bowls
1 Saucepan
1 Mould
Ingredients (4 Servings)
2 Eggs
100 g Sugar
4 tsps Cocoa
3 tsps Vanilla
300 ml Milk
20 g Gelatin
150 ml Cream
50 g Chopped Nuts
Method
Separate the eggs.
In a bowl, beat the yolks, sugar and vanilla until creamy in texture.
In a saucepan, place the cocoa and milk and bring to the boil. Remove from fire and allow to cool.
Pour the cocoa mixture to the yolk mixture and combine well. Place the mixture in the pan and bring to the boil.
Dissolve the gelatin and add to the cocoa mixture.
In a separate bowl, whisk the egg whites and the cream. Fold in this mixture into the cocoa mixture.
Pour the mixture into a mould and refrigerate for 1 hour.
Once the mixture is set, sprinkle with chopped nuts and serve with ice cream.
Pour the mixture into a mould and refrigerate for 1 hour.
Once the mixture is set, sprinkle with chopped nuts and serve with ice cream.
ARMOURDATES
Introduction
Dates stuffed with creamy white chocolate, coated with dark chocolate and soaked in wine. It’s a mouth-watering dessert what more can anyone ask.
Utensils
1 Bowl
1 Saucepan
1 Piping Bag
1 Tray
Ingredients (28 Servings)
28 Dates
50 ml Fruit wine
150 ml Cream
150 g Dark Chocolate
150 g White Chocolate
25 g Margarine
Method
Place the fruits in a bowl and pour the wine over the fruits. Cover and keep overnight until the fruits absorb the liquid.
Slit the fruits and take out the stones.
Place the cream in a saucepan and bring to the boil. Mix in the white chocolate and allow the chocolate to melt without any lumps. Remove from fire and allow to cool.
Take a piping bag, fill with the chocolate mixture and stuff the fruits one by one. Refrigerate for 1 hour until the mixture is firm.
Melt the dark chocolate over a pan of hot water and dip the dates into the dark chocolate mixture for a coating. Place on a tray and refrigerate for ½ hour for the coating to become firm.