Rich And Easy Dark Chocolate Pots Food
RICH AND EASY DARK CHOCOLATE POTS
I got this from a friend of mine (thanks, Issie!) and tried it yesterday for the first time. It's VERY rich! She normally puts orange liqueur in, but you can choose to replace that with whatever you prefer. I went for brandy, which kept the sweetness down, too. The chocolate I used was 70% cocoa dessert chocolate. I served this with a little cream, whipped up with sugar and grated nutmeg, just to add a touch of sweetness.
Provided by Snowbunny Andorra
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring the cream to a boil, making sure it doesn't burn.
- Meanwhile, break the chocolate into small pieces and put in a tall jug.
- Pour the cream over the chocolate and use a hand blender to mix well, until all the chocolate has dissolved.
- Blend in the egg and liqueur.
- Pour into ramekins or espresso cups and refrigerate until set.
Nutrition Facts : Calories 381.9, Fat 39.9, SaturatedFat 24.5, Cholesterol 105.1, Sodium 40.3, Carbohydrate 13, Fiber 6.4, Sugar 0.5, Protein 7.1
DARK CHOCOLATE POTS WITH CHERRY COMPOTE
Make these silky dessert pots to serve as an after-dinner treat. The tanginess of the cherry compote perfectly complements the rich dark chocolate
Provided by Katie Hiscock
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- First, make the compote. Tip the cherries into a wide saucepan with 2 tbsp water and bring to the boil over a medium heat. When the fruit starts to soften, add the sugar and brandy, then return to the boil, reduce the heat to low-medium and simmer for 15-20 mins until slightly thickened. Spoon into a bowl or sterilised jar and set aside to cool.
- Melt the chocolate, butter and 1 tbsp water together in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Alternatively, do this in the microwave in short 20-second bursts. Remove from the heat and leave to cool slightly.
- Beat the egg yolks with 60g caster sugar until pale and creamy using a stand mixer or an electric whisk, about 2-3 mins. Fold this into the warm chocolate mixture. In a second bowl, beat the egg whites with the remaining caster sugar to soft peaks (ensure the beaters are cleaned thoroughly first). Fold the whipped egg white mixture into the chocolate mixture using a large metal spoon, then divide between six serving glasses and chill for at least 2 hrs.
- For the cream topping, beat the double cream with the icing sugar and vanilla using an electric whisk until thick, being careful not to over-whip. Top the chilled chocolate pots with a spoonful each of the cream and cherry compote.
Nutrition Facts : Calories 520 calories, Fat 31.8 grams fat, SaturatedFat 18.3 grams saturated fat, Carbohydrate 47.2 grams carbohydrates, Sugar 44.6 grams sugar, Fiber 3.1 grams fiber, Protein 7.1 grams protein, Sodium 0.2 milligram of sodium
RICH DARK CHOCOLATE CAKE
This is the most easy, moist and delicious chocolate cake! It is nice split and filled with cherries or jam and whipped cream and iced with ganache or chocolate icing. It does require a good chill for flavours to develop. Everyone raves about this and is always a favourite when I take it anywhere.
Provided by chef zermane dit ze
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Sift Dry ingred seperate bowl.
- Mix wet ingreds sperate bowl.
- Then add all ingred together and with electric handheld blender mix 2 - 3 minutes Pour into lined and greased cake tin (8"round is good) and bake 175 degrees celcius for 35-45 minutes
- Icing 1 cup icing sugar, 2T cocoa, 1T butter and 1 1/2 T boiling water (may need extra) and blend using knife until smooth.
- Cake needs to be cooled in fridge before eating to blend flavours.
Nutrition Facts : Calories 484.9, Fat 17.4, SaturatedFat 3.5, Cholesterol 57.1, Sodium 540.4, Carbohydrate 80, Fiber 3.5, Sugar 50.3, Protein 7.4
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