CHOCOLATE SPONGE CAKE
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
- Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
- To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
- Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
NO-BAKE CHOCOLATE TART
You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 10
Steps:
- Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
- Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
- Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.
Nutrition Facts : Calories 487 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.43 milligram of sodium
CHOCOLATE SPLODGE
A favourite school dessert from the 70's and still popular in some school's today, it will bring back lots of memories for some ...
Provided by MaFarmer71
Categories Dessert
Time 20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream the margarine and sugar together.
- Add hot chocolate powder and cocoa and beat well.
- With a hand mixer, mix the milk powder and water till very smooth (you will need to use a mixer), then mix together the chocolate mix and milk mix till thick and smooth.
- Pour into a baked pastry case -- bought readymade from the supermarket is easiest -- And put it in the fridge for at least an hour until set.
CHOCOLATE SPONGE CUSTARD
Found this while noodling around on the web and posted in response to a request for "chocolate splodge". Thought it sounded promising! Personally, I'd leave out the marshmallow goop.
Provided by Amy - Ellies Mommie
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In small mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted.
- In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth.
- Gently, but thoroughly, fold into beaten whites.
- Place 6 (6 ounces) lightly greased custard cups in large baking pan.
- Pour egg mixture into cups.
- Place pan on rack in preheated 350ºF oven.
- Pour very hot water into pan to within 1/2 inch of top of custards.
- Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.
- Remove promptly from hot water.
- Cool at least 5 minutes before serving.
- Top with a dollop of marshmallow fluff or whipped cream.
- Makes 6 servings.
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- OREO Thin Bites Fudge Dipped. SHOP NOW ON AMAZON. As the second best-selling cookie in the United States, chances are you've enjoyed an OREO or two in your day, and perhaps even some chocolate-covered ones as well.
- Pepperidge Farm Milano Slices in Sweet Toffee. SHOP NOW ON TARGET. If you're a fan of Pepperidge Farm Milano cookies, you'll go nuts for Milano Slices. Almost like an open-faced Milano, this version takes one side of the delectable cookie, covers it in chocolate, and sprinkles it with crunchy toppings like toffee, almond, pretzel, and peppermint.
- Wild Things Skinny Dipped Almonds Dark Chocolate Peanut Butter. SHOP NOW ON TARGET. There are plenty of chocolate-covered nuts on the market these days, but Skinny Dipped Almonds pride themselves on being a healthier alternative, which is something we can get behind.
- Dole Dippers. For a refreshing snack from the freezer aisle, check out Dole Dippers—frozen real fruit coated in decadent dark or milk chocolate. Try them in banana, pineapple, and strawberry varieties.
- Brookside Dark Chocolate Pomegranate. SHOP NOW ON AMAZON. Brookside has the whole fruity chocolate-covered snack thing down. With offerings like dark chocolate-covered almonds dusted with currant, dark chocolate with soft pomegranate centers, and even a vineyard-inspired collection with chardonnay and merlot flavors, there's no resisting these goodies.
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- Pocky. SHOP NOW ON AMAZON. Pocky—chocolate-coated biscuit sticks—may be a Japanese creation, but they've certainly taken America by storm. Though they now come in a variety of flavors like cookies & cream, chocolate banana, strawberry, and even matcha green tea, we'll always be partial to the original chocolate coating.
- Sun-Maid Pure Chocolate Covered Raisins. SHOP NOW ON AMAZON. Chocolate-covered raisins are one of those treats you probably remember from your childhood. Raisins are pretty snackable on their own (those cute little boxes may conjure lunchbox memories), but with the addition of chocolate, it's hard not to eat these by the handful.
- barkTHINS Dark Chocolate Pumpkin Seed. SHOP NOW ON AMAZON. With a whole line of fair trade, non-GMO chocolate bark products, barkTHINS are a great way to snack on chocolate paired with crunchy ingredients.
- Luna Chocolate Coconut Almond Bar. SHOP NOW ON AMAZON. Energy bars are key to keeping us nourished on the go these days, and Luna Bars are a super popular option for a reason.
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