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Author: Lauren Floodgate
Publisher: New Holland
Cape Town, 2008
Hard cover, dust jacket, 15x15 cm, 288 pages, throughout colour photos
Chocolate is universally loved and forms the basis of some of the world’s favourite desserts.
Whether you need a tray bake for a family party, a light cake to serve with coffee, a beautiful tart to take to a barbecue or a stylish chocolate wedding cake to form a striking centrepiece, there’s something for everyone in this compendium, no matter what the occasion.
Research shows that chocolate is rich in minerals and high-quality antioxidants – a great excuse to cook with chocolate every day!
With 500 mouthwatering chocolate delights, this book is packed with ideas for every kind of snack, sweet treat, dessert or cake.
Filled with suggestions and tips to ensure easy, fussfree entertaining, 500 Chocolate Delights is the only book on cooking with chocolate that you will every need and one you’ll want to turn to time and time again.
About the Author:
Lauren Floodgate is a freelance journalist and food writer who divides her time between writing books, web and magazine features. She is passionate about entertaining and enjoys testing her recipes on her family and friends.
Everyday cakes & desserts
Muffins & cupcakes
Pastries, tarts & cheesecakes
Mousses & ice creams
Petits fours & candies
Drinks, frostings & sauces
Chocolate Victoria Sandwich
This classic cake is enjoyed by everyone, and is ideal for cake sales as it can be sold whole or by the slice.
115 g (4 oz) unsalted butter, softened
225 g (8 oz) unsalted butter, softened
200 g (7 oz) icing sugar
225 g (8 oz) caster sugar
28 g (1 oz) Dutch-process cocoa powder
200 g (7 oz) self-raising flour, sifted
1 tbsp boiling water
28 g (1 oz) Dutch-process cocoa powder
2.5 cm (1in) lengths of chocolate flake
1 tbsp milk to decorate
Preheat the oven to 175°C (350°F / Gas mark 4). Grease two 20-cm (8-in) cake tins. Combine the first 6 ingredients in a large bowl and beat with an electric whisk for 2 to 3 minutes, until smooth and thick. Divide the batter between the tins and level with a spoon.
Bake for 20 to 25 minutes until well risen and a skewer inserted into the centre of each cake comes out clean. Remove the tins from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely. Combine the remaining ingredients in a bowl and beat with an electric whisk until smooth.
Spread 1/2 of the frosting over the bottom half of the cake, then sandwich the 2 layers together. Spoon the remaining frosting into a piping bag fitted with a large star nozzle and pipe 10 rosettes of frosting around the top edge. Decorate with lengths of chocolate flake and dust with icing sugar before serving. Store unfrosted in an airtight container for up to 3 days. Serves 10
Triple Chocolate Terrine
Keep this on standby in the freezer and you'll never be stuck for dessert again. But beware! It is very rich, so slice thinly and let guests come back for seconds if they dare!
280 g (10 oz) white chocolate
280 g (10 oz) milk chocolate, broken into pieces
280 g (10 oz) plain chocolate, broken into pieces
855 ml (1/2 pt) double cream
Place the 3 chocolates in 3 separate saucepans. Put 1/2 of the cream into each saucepan and heat gently. Remove the saucepans from the heat, stir until smooth and set aside to cool completely. Line a 1-1 (2-pt) loaf tin with plastic wrap. Transfer the white chocolate mixture to a bowl and beat with an electric whisk until light and fluffy.
Spoon into the prepared tin and level with the back of a spoon. Freeze for 15 minutes. Beat the milk chocolate in the same way and spread the mousse over the white chocolate layer. Return to the freezer. Repeat with the plain chocolate and layer the mousse as before. Cover the terrine with plastic wrap and freeze overnight. Remove from the freezer 15 minutes before serving. Invert onto a serving plate, remove the plastic wrap and serve immediately Run a knife under hot water before slicing. Serves 10-12