Three Super Chocolate Recipes
Chocolate truffles
180gr (6½ oz) dark chocolate
100ml (3¼ fl oz) double cream
2 egg yolks
40gr (1½ oz) butter
150gr (5¼ oz) sugar
4 tablespoons bitter cocoa powder
Directions:
Work the egg yolks with 100gr (3½ oz) of sugar, stirring with a wooden spoon or a food mixer, until you get a smooth cream. Add two tablespoons of cocoa powder, one at the time.
Melt the chocolate on a very low heat and put aside to cool. Also melt the butter, put it in a separate bowl, add the remaining sugar and the double cream and mix well. Put together the content of the two bowls, gently stirring until it’s all perfectly blended.
Form balls with the palm of you hands (a bit smaller than a walnut will do), coat them with the remaining cocoa and put in the fridge for two hours before serving.
Chocolate cake
3 eggs, yolks and whites separated
100gr (3½ oz) sugar
70gr (2½ oz) bitter cocoa powder
80gr (2¼ oz) butter, softened
150gr (5¼ oz) flour
1 glass of milk
1 tsp baking powder
Preheat the oven at 180°C (356°F). In two separate bowls, whip the whites until firm, and work the yolks with the sugar until pale yellow and bubbly. Put the two together, adding the rest of the ingredients, flour and cocoa one tablespoon at the time.
Bake for 30 minutes.
Dark chocolate cake
Ingredients:
250gr (9 oz) butter, softened
250gr (9 oz) potato flour
300gr (10½ oz) dark chocolate
6 eggs, yolks and whites separated
1 tsp baking powder
Preheat the oven at 180°C (356°F).
Mix the butter with the yolks, and the sugar until you get a smooth cream.
Add the flour and baking powder, one tablespoon at the time.
Melt the dark chocolate on a very low heat and add it to the mix.
Whip the whites until firm and add them as well, gently stirring with a wooden spoon.
Grease a cake tin with butter, dust it with flour and bake for 50 minutes.
Do you like chocolate with no frills and no fuss: a chocolate fountain is the answer.
If on the other hand you like more classy and sophisticated stuff then try this very particular tiramisu recipe.
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