A DEDICATION TO ALL THINGS
Chocolate
FOOD + DRINK
THERE ’ S NOTHING TOO FANCY ABOUT ANY OF THE FOLLOWING RECIPES , BUT WHAT THEY DO HAVE GOING FOR THEM IS THEIR RELATIONSHIP WITH ONE OF THE WORLD ’ S BEST EVER FINDS … CHOCOLATE . MILK , DARK , OR WHITE ( APPARENTLY SWISS SCIENTISTS HAVE RECENTLY DISCOVERED A FOURTH TYPE OF ‘ RUBY ’ CHOCOLATE TOO ), WHATEVER YOUR PREFERENCE , YOU ’ LL FIND SOMETHING CREAMY AND COMFORTING TO WHIP UP FROM THE FOLLOWING SELECTION BOX . WE ’ VE EVEN THROWN IN A GUILT-FREE OPTION FOR THOSE DAYS YOU WANT SOMETHING ON THE HEALTHIER SIDE OF INDULGENT .
Salted Caramel Brownies ( 16 greedy portions ; 24 not-so-greedy portions )
Ingredients :
• 200g unsalted butter ( plus a little for greasing )
• 200g chocolate ( dark or milk )
• 1 tin of readymade Carnation caramel
• 1tsp flakey salt
• 200g golden caster sugar
• 4 medium eggs
• 130g plain flour
• 50g cocoa powder
Method :
1 . Preheat oven to 180 ° C / 160 ° C fan , then grease and line a 23 x 23cm square tin with greaseproof paper . Melt the butter in a pan , break in the chocolate , then remove the pan from the heat and wait for everything to melt .
2 . In a small bowl , mix 175g of the readymade caramel with 1tsp sea salt . Set aside .
3 . Put the rest of the caramel in a large bowl with the sugar and eggs , and beat ( preferably with an electric hand mixer ) until combined well . Whisk in the chocolate and butter mixture .
4 . In a third bowl , combine the flour , cocoa and a generous pinch of salt , then sift this on top of the chocolate mix and beat briefly until smooth .
5 . Pour half the brownie batter into your tin and level it . Using a teaspoon , spoon half of the salted caramel on top of the batter in five thick , evenly spaced stripes . Spoon the rest of the batter on top and smooth it out very gently . Top with the rest of the caramel in the same stripy fashion , then drag a skewer through the top layer of caramel to make a swirly pattern .
6 . Scatter with a bit more sea salt , then bake for 25-30 minutes , or until risen well with a firm crust on top ; when ready , the brownie will wobble just slightly when you shake the tin . Leave to cool completely , then cut into squares and devour .
No Bake White Chocolate Cheesecake ( 8 )
Ingredients :
• 300g white chocolate
• 600g soft cream cheese
• 284ml pot double cream
• 50g caster sugar
• 250g raspberries , strawberries and blueberries ( mixed how you like )
• 2tbsp strawberry jam
• 85g crunchy biscuits ( amaretti or ginger nut work well )
Method :
1 . Break the chocolate into a glass bowl over a pan of simmering water to melt , making sure the bottom of the bowl doesn ’ t touch the water . Line a lightly oiled 900g loaf tin with cling film .
2 . Whisk the cheese , cream and sugar together , then stir into the ( part-cooled ) melted white chocolate until well mixed .
3 . Stir 50g of mixed berries with 2tbsp of jam . Spoon half the cheese mixture into the loaf tin , then spoon the jammy berries down the middle . Top with the rest of the cheese mixture , level , then press the biscuits in to form a base . Cover and chill for at least 5 hours .
4 . To serve , carefully turn the tin onto a plate , lift it away and strip off the cling film . Arrange the remaining berries on top of the cake however you like .
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