Suggested Receipes with: Chocolates
Ingredients 200 gr. fresh berries juice of ½ a lemon Optional edible flowers Sponge 3 large free-range eggs 100 gr. golden caster sugar , plus extra for sprinkling 75 g plain flour a few knobs of butter , for greasing 1 heaped teaspoon cocoa powder Filling 1 lt of good-quality ice cream, vanilla and chocolate 300 gr. good-quality strawberry or raspberry jam 1 Crunchie or Dime bar or a bag of Maltesers , bashed up Method Preheat the oven to 180 °C. Move the ice cream to the fridge so it starts to soften. Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size. Once it’s looking good, sift in the flour and slowly fold it through with a spatula. Grease a baking tray with butter, then line it with greaseproof paper and grease that too. Spoon half your sponge batter on to the tray, then sift the cocoa powder into the remaining batter and fold it in. Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled, make sure there are no gaps. Place the tray on the middle shelf of the oven and bake for 12 - 15', or until cooked through. Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar. Take the sponge out of the oven and confidently flip it over on to the paper. Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20'. Once cooled Gently unroll the sponge and spread over half of the jam. Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6 cm at one end free of filling so that it creates a seal when you roll it up. Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over. Use a spatula to smear everything into a fairly smooth dense layer. Confidently, start rolling the sponge up again, making sure there's no paper inside it. If the filling starts to slip out, just push it back in. Twisting the ends and squeezing it into a long, fairly even ice-cream sausage. Pop it into the freezer for 3 hours, and take it out around 5 - 10' before you want to use it so it thaws enough to slice. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides. Serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them. Source: https://www.jamieoliver.com/
Ingredients 200 gr. quality dark chocolate 70% 125 ml full-fat milk 250 ml double cream 4 green cardamom pods 55 gr. golden caster sugar 1 large free-range egg yolk 200 gr. raspberries, a mixture of red and golden, if available icing sugar , to serve crème fraîche , to serve Sweet shortcrust pastry 125 gr. butter , plus extra for greasing 100 gr. icing sugar 225 gr. plain flour 2 large free-range egg yolks 1 vanilla pod 1 orange 2 tbsp cold milk Method For the pastry, use a food processor or mixing bowl and wooden spoon, if you’re feeling energetic, to cream the butter and sugar together. Score the vanilla pod lengthways and scrape in the seeds. Grate in the orange zest, pulse in the flour, egg yolks and a pinch of salt, then add little splashes of milk until it forms a ball. Wrap in clingfilm and chill for an hour. Roll out the pastry on a floured surface to line a greased, loose-bottomed 27 cm-diameter, 2.5 cm-deep tart tin. Push the pastry into the sides, prick with a fork, line with 4 pieces of clingfilm, then fill with rice or dried beans. Chill the tart case for 1 to 2 hours. Meanwhile, preheat the oven to 180 °C. Bake the tart case, clingfilm and rice in place, for 10', then remove the clingfilm and rice, and cook for another 5'. Remove and turn the oven down to 170 °C. Melt the chocolate in a bowl over a pan of simmering water. Smash the cardamom pods and heat the milk, cream and cardamom in a pan, then remove from the heat and infuse for 10'. Beat the sugar and egg yolk with a pinch of salt, then stir into chocolate. Stirring all the while, add the milk by straining it through a sieve, discarding the cardamom. Pour the chocolate mixture into the tart case and scatter over the raspberries. Bake for about 25', the tart should still be wobbly in the middle. Remove from the oven, leave to cool, then chill in the fridge before dusting with icing sugar and serving with crème fraîche, or simply with more berries. Source: https://www.jamieoliver.com/
Ingredients 110 gr. butter , softened 100 gr. caster sugar 1 free-range egg , beaten 1 tsp vanilla extract 150 gr. flour 30 gr. cocoa powder Icing sugar , for dusting Peppermint meringue filling 275 gr. caster sugar 4 free-range egg , whites 1/2 tsp cream of tartar a few drops of pure peppermint extract Chocolate topping 100 gr. 70% cocoa chocolate , broken into pieces 1 tbsp vegetable oil Method Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up. Preheat the oven to 180 °C, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5 mm thick. Cut out rounds using a 5 cm cutter, re-roll and cut any trimmings, then transfer the biscuits to the baking sheet. Bake for 10' till cooked through. Cool on the baking sheet for 10', then transfer to a wire rack to cool completely, repeat with the second batch of dough. Peppermint meringue filling Place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1'. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10 - 12', until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more. Fit a 1 cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge, aim for a swirl around 3-4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping. Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10'. Hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve. Source: https://www.jamieoliver.com/
Ingredients 100 gr. caster sugar 75 gr. plain flour 75 gr. ground almonds Cocoa powder , for dusting 50 ml Armagnac Zest of 1 orange 1 tsp ground cinnamon 1 tsp mixed spice 1/2 tsp ground nutmeg A pinch of ground cloves 130 gr. semi-dried prunes 250 gr. 70% cocoa dark chocolate 200 gr. salted butter 5 free-range eggs , seperated Method You can do this step well in advance, otherwise, make it the night before. Place the Armagnac in a pan with the zest and spices and bring to the boil. Pop the prunes in a bowl, pour over the spiced Armagnac, cover with clingfilm and place in the fridge. When ready to make the cake, line a 20cm cake tin and preheat your oven to 180 °C. Place the chocolate and butter in a bowl over a pan of simmering water. Stir occasionally, until melted, then take off the heat. In a spotlessly clean bowl, whip the egg whites with 1 tablespoon of the sugar until it forms hard peaks. Place the yolks and remaining sugar in another bowl and whisk for about 5', until you can draw a figure of 8 in it and it retains its shape. Pour the chocolate into the whisked yolks and stir to incorporate. Roughly purée the prunes in a food processor, then fold them into the mixture. Combine the flour and ground almonds in a bowl then fold into the chocolate mixture. Carefully fold in the egg whites, in three stages, so you don’t lose any of the air you have whisked into it. Once everything is mixed in, pour the mixture into the tin and bake for about 60', until a skewer inserted in the centre comes out clean. Leave the cake to cool slightly before turning out onto a plate and dusting with cocoa powder. Source: https://www.jamieoliver.com/
Ingredients 200 gr. dairy-free dark chocolate, at least 75% cocoa solids 700 gr. silken tofu 160 gr. maple syrup zest of 1 lime 1 tablespoon vanilla bean paste 1 tablespoon dark rum 1 large pinch of dried chilli flakes 1 large pinch of sea salt Method Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 - 2', or until smooth. Add the melted chocolate and pulse until silky and combined. Divide the mixture between little bowls, to make it extra special, I like to use a mixture of espresso cups and cute little glasses. Pop in the fridge for 15' to chill, then serve. Source: https://www.jamieoliver.com/
Ingredients 6 large free-range egg whites 300 gr. golden caster sugar , plus extra for sprinkling 1 big pinch of sea salt 500 gr. mixed fresh berries , such as strawberries, raspberries and blackberries 1 teaspoon vanilla bean paste 1 splash of balsamic vinegar 1 vanilla pod 250 ml double cream 1 tablespoon icing sugar 250 gr. fat-free Greek yogurt 2 tablespoons hazelnuts , optional 50 gr. dark chocolate 70% cocoa solids Method Preheat the oven to 130 ºC. Place the egg whites into a squeaky clean and dry bowl. Beat with an electric whisk on a medium speed until it forms stiff peaks. With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 - 8', or until white and glossy. To test whether it's done you can pinch some between your fingers, if it feels completely smooth it's ready, if it's slightly granular it needs a little more whisking. Line 2 large baking trays with greaseproof paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 3 cm gap around the edges. Bake in the oven for 70', or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool. Meanwhile, halve or quarter any large strawberries, then place the fruit in a bowl. Add 1 teaspoon of caster sugar, the vanilla bean paste and balsamic, stir well, then leave aside to macerate. Halve the vanilla pod lengthways, scrape out the seeds, then add to a large bowl with the cream and icing sugar. Whip until soft peaks form, then fold in the Greek yoghurt. Toast the nuts in a dry frying pan, if using, until golden, then lightly crush in a pestle and mortar. Gently melt the chocolate in a small pan over a low heat. Spoon half the vanilla cream over one of the cooled meringues and spread it out to the edges. Top with half the berries, half the melted chocolate and half the nuts. Layer over the second meringue and repeat with the remaining ingredients. Source: https://www.jamieoliver.com/
Ingredients 200 gr. unsalted butter, plus extra for greasing 200 gr. dark chocolate 70% 1 tablespoon strong coffee 6 large free-range eggs 250 gr. golden caster sugar 70 gr. cocoa powder, plus extra for dusting Method Preheat the oven to 160 ºC. Grease a 20 cm springform cake tin with a little butter and line with greaseproof paper. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form. Add the sugar to the yolks and beat for 7', or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries. Source: https://www.jamieoliver.com/
Ingredients Biscuit base 75 gr. unsalted butter , plus extra for greasing 300 gr. dark chocolate biscuits Filling 850 gr. dark cherries in syrup 2 clementines 350 gr. caster sugar 6 large free-range eggs 400 ml double cream 560 gr. Philadelphia plain cream cheese 2 teaspoons vanilla extract Topping 200 gr. dark chocolate 70% cocoa solids, plus extra for serving 1 dash of double cream 50 gr. unsalted butter 1 clementine Method Preheat the oven to 180 ºC. Grease the sides and line the base of a deep 23 cm loose-bottomed cake tin. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly. Place in the hot oven for 10', or until darker in colour, then remove and leave to cool. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150 gr. of sugar to a pan over a medium heat. Cook for around 20', or until reduced to a syrupy consistency. Leave to cool and set aside. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200 gr. of sugar to the yolks, then use an electric whisk to beat for 5 - 7', or until pale and fluffy. Whisk the egg whites until stiff peaks form. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup. Place the cheesecake in the freezer to set overnight. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally. Remove the cheesecake from the tin and place on a cake stand. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special. Source: https://www.jamieoliver.com/
Ingredients Pastry 150 gr. plain flour 40 gr. cocoa 25 gr. icing sugar 120 gr. unsalted butter 1 large free-range egg yolk Filling 300 gr. caster sugar 60 ml runny honey 300 ml double cream 45 gr. unsalted butter Nut brittle 50 gr. blanched hazelnuts 100 gr. caster sugar Spun sugar 100 gr. caster sugar 1/2 tablespoon glucose syrup Method Pastry Sift the flour, cocoa and icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs and stir in a pinch of sea salt. Stir in the egg yolk and 45 ml water, then bring together into a dough, add more flour if necessary. Wrap in clingfilm and leave to rest in the fridge for 30'. Preheat the oven to 190 ºC. Line a 25 cm fluted tart tin with the pastry, pressing into the sides. Line with baking paper and fill with baking beads or rice. Set on a baking sheet and rest in the fridge for 30'. Transfer the tin to the oven on the baking sheet for 15'. Roast the nuts for the brittle at the same time, until they are a golden brown. Remove the baking paper and beads or rice. Return the pastry to the oven for 5', or until the base has cooked through. Filling Place the sugar and honey into a pan and set over a medium heat. Once the sugar begins to melt, swirl in circular motions to start the caramel until it’s golden. Remove from the heat, whisk in the cream and butter. Place back onto the heat and whisk until the caramel turns golden brown. Remove and pour into the tart case, then set aside. Nut brittle Line a baking tray with baking paper. Put the sugar in a pan with the thermometer and set over a medium heat. Have your roasted hazelnuts ready. When the sugar starts to gently bubble at the edges, tilt the pan to ensure the sugar melts evenly. Before long, about 3', all of it will be melted. When it gets to 150 ºC, remove the pan from the heat and swirl in the hazelnuts, do not stir with a spoon. Quickly pour it onto the tray and leave to aside. When the nut brittle is cool, chop or blitz in a processor to small pieces. Sprinkle the pieces of brittle over the top of the finished tart. To decorate with spun sugar, heat the sugar and glucose with 50ml water in the same pan, over a medium heat. Allow the sugar to melt, stir for even texture. Heat for 8 - 10', until 150 ºC, then remove and quickly place into an ice bath to stop the process and set aside. Take two forks and pull the sugar out, twirling the forks to make long strands into nests. Alternatively, place a piece of baking paper on your countertop. While holding a long metal spoon with one hand over the paper, pull the sugar from the pan and quickly flick it back and forth over the long spoon, allowing the sugar to form long thin strands, which you can gather. Use these to decorate the top of the tart. Source: https://www.jamieoliver.com/
Ingredients 6 large free-range egg whites 360 gr. white caster sugar quality white chocolate Rhubarb & strawberry compote 400 gr. rhubarb 400 gr. strawberries 1 vanilla pod 50 gr. white caster sugar or more if needed Vanilla cream 300 ml double cream 1 tablespoon white caster sugar 1 vanilla pod or ½ teaspoon vanilla extract Method For the compote, trim and cut the rhubarb into 2 cm chunks, then hull and halve the strawberries. Place all the compote ingredients in a pan with a dash of water and cook over a low heat until the fruit is soft. Allow to cool. Preheat the oven to 150 °C and line a baking tray with greaseproof paper. Meanwhile, put the egg whites and sugar in a pan and gently heat, stirring constantly until the sugar dissolves. Pour into a mixing bowl and whisk till you have soft peaks. Spoon onto the greaseproof paper in 8 mini pavlovas and bake for 40 - 45' until crunchy on the outside and soft inside. For the vanilla cream, whisk all the ingredients until the cream has increased in volume and keeps its shape. Assemble the pavlova by dolloping the cream on the meringue, followed by some fruit. To finish, shave or grate over white chocolate. Source: https://www.jamieoliver.com/