Mary Berry Fudge Food

MARY BERRY'S VERY BEST CHOCOLATE CAKE RECIPE

Steps:

• Pre-heat the oven to 180°C/gas mark 4. Grease two eight inch sandwich tins and line bases.
• Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the remaining ingredients and mix until combined -- this can be done in a mixer or by hand.
• Divide the cake mixture between the prepared tins.
• Bake in the pre-heated oven for about twenty-five to thirty minutes until well risen and shrinking away from the sides of the tin.
• For the icing, measure the chocolate and cream together in a bowl. Stand the bowl in a pan of simmering water and stir until just melted. Remove from the heat and allow to become cold and nearly set.
• Spread the tops of each cake with apricot jam.
• Fill the cakes with half of the icing, and spread the remainder on the top.
• Take a small palette knife and from the centre of the cake, draw large "S" shapes to give a swirl effect.

MARY BERRY'S CHOCOLATE FUDGE CAKE

Steps:

• Preheat your oven to 180C/160C Fan /350F. Grease 2 x 20cm (8 inch) round cake tins, and line the bases with baking paper.

VERY BEST CHOCOLATE FUDGE CAKE

Steps:

• Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment. Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface. Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve. Tip: The cake can be frozen (iced or un-iced) for up to 1 month. Store in a round freezer-proof container about 2.5cm (1in) bigger than the diameter of the cake. Sit the cake on the inside of the lid and place the container over the top. Seal, label and freeze. If the cake is frozen iced, the icing will not be quite as shiny once thawed. To defrost, release the lid but leave in position and thaw for 4 hours at room temperature.

MARY BERRY'S ICED FAIRY CAKES RECIPE

Steps:

• To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
• Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
• Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
• Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.

EASY FUDGE

Steps:

• Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes).
• Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved.
• Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot.
• Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2-3 minutes, or until it passes the test.
• Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon.
• Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) with a sharp knife.

FUDGE

Steps:

• Line an 18cm square tin with greaseproof paper.
• Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
• Bring to the boil for 15-20 minutes, stirring all the time. When the mixture rises dramatically take it off the heat, stirring all the time until the mixture goes back down.
• When the mixture reaches the soft-ball stage (115°C on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
• Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the tin and leave to set at room temperature.
• Once set, cut the fudge into small pieces and store in a sealed container.

CHOCOLATE SPONGE CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment.
• Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.
• Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool.
• Once baked, remove the cakes from the oven and allow to cool for 10 minutes before turning out the tins onto a wire rack to cool completely.
• Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large "S" shapes over the cake with a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.

MARY BERRY'S CHOCOLATE FUDGE CAKE RECIPE

Steps:

• To make this chocolate cake, pre-heat the oven to 190°C/Fan 170°C/Gas 5. Grease a 23 cm (9 in) deep round cake tin then line the base with baking parchment.
• Place the egg yolks and whole egg in a large bowl with the sugar and beat together until thick and light in colour. Melt the chocolate gently in a heatproof bowl set over a pan of simmering water, stirring occasionally. Dissolve the coffee granules in the water and add to the melted chocolate. Cool slightly, then stir into the egg mixture along with the ground almonds.
• In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the egg and chocolate mixture. Turn into the prepared tin and gently level the surface.
• Bake in the pre-heated oven for about 50 minutes or until well risen, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
• Measure the apricot jam into a small saucepan and allow to melt over a low heat. Brush over the cake. To make the icing, melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally. Add the butter and stir until the icing has the consistency of thick pouring cream, cooling if necessary.
• Stand the wire rack on a baking tray to catch any drips, then pour the icing over the cake smoothing it over the top and sides with a palette knife. Allow to set, then decorate if you like. This recipe is featured in Mary Berry's Baking Bible.

CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30cm x 23cm x 4cm traybake or roasting tin. Grease the tin and then line it with the paper, pushing it neatly into the corners. Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended. Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula. Bake for 40-45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much. Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.

MARY BERRY'S "ULTIMATE" BROWNIES

Steps:

• Melt the butter and chocolate together and let cool slightly (5 - 10 minutes). While this is cooling :- Pre-heat oven to 190oC (375oC). Grease and line a 30 x 23 cm (12 x 9 in) slab cake tin and line with baking paper.
• Place the coffee and water in a mug and let sit until needed.
• Add the eggs, vanilla to the chocolate mixture. Fold in the flour, nuts, chocolate chips and the coffee mixture.
• Pour into your prepared tin and bake in the pre heated oven for about 40 minutes - be sure to not over cook. Cool in the tin and slice.