Chocolate overload

Hey ho everyone!

When I was in New Zealand some girls and I went  to this cute little restaurant in Hamilton every tuesday night. Cause tuesday nights they have dessert night! That means all Desserts half Price !!! And they have so many diffrent, yummy  things you just want to try all! Chocolate brownies, Cocolate cake, Chocolate Fondue, Cheese cake, Icecream variations and more. and then there was the chocolate overload…

The chocolate overlod is basically all desserts in one! And because I love chocolate so much my best friend and I took the chocolate overload. It’s really filling and we couldn’t eat all up, but it was sooo delish!!

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Of course they wouldn’t give me the recipe so I’ve created my own chocolate overload recipe collection for you.


Chocolate Cake

Ingredients

  • 18 ounces semisweet chocolate, chopped
  •  10 tablespoons unsalted butter
  •  5 large eggs, at room temperature
  •  4 teaspoons white sugar
  •  4 teaspoons all-purpose flour
  •  1 pinch cayenne pepper
  •  1 pinch salt

Method

  1. Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
  2. Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
  3. Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
  4. Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Chocolate Brownie

Ingredients

  • 200 g quality dark chocolate (70%)
  • 250 g unsalted butter
  • 75 g dried sour cherries , optional
  • 50 g chopped nuts , optional
  • 80 g quality cocoa powder
  • 65 g plain flour
  • 1 teaspoon baking powder
  • 360 g caster sugar
  • 4 large free-range eggs

Method

  1. Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.
  2. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using).
  3. Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
  4. Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.
  5. Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
  6. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest.

Hot Mocha Puddings

Ingredients

  • 150ml milk
  • 50g pitted prunes
  • 2 tsp instant coffee
  • 50g soft butter
  • 50g icing sugar
  • 1 large egg
  • 50g ground almonds
  • 2 tbsp cocoa
  • 1 tbsp self-raising flour
  • 4 scoops coffee or vanilla ice cream, to serve (optional)
  • 4 tsp coffee liqueur, to serve (optional)

Method

  1. Measure the milk in a large jug, then blend with the prunes and coffee in a food processor until smooth. Add the butter, sugar, egg, almonds, cocoa, flour and a pinch of salt, then blitz again to make a thick batter.
  2. Scrape evenly and cleanly (don’t take the mixture up the sides) into 4 x 175ml ramekins (don’t use any with metal on them!). Cook in the microwave, spaced round the edge of the turntable, on Medium for 6 mins. The puddings will still look a bit moist, but that’s fine. Stand for 5 mins, then serve topped with a scoop of ice cream and a little liqueur, if you like.

You can basicallyus evers recipe with chocolate.  I hope you’ll have fun with your chocolate overload!

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Chocolate Fondue

 

 

And now it’s your turn to get creative!

Love

Scarlette ❤

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