Cadbury Chocolate Carnival Recipes

Panforte

1 cup whole hazelnuts

1 cup slivered almonds

1/3 cup glace cherries

1/3 cup glace pawpaw

1/3 cup dried apricots

1/3 cup candied peel

2 T cocoa

1 cup flour

1/2 cup sugar

1/2 cup liquid honey

1/3 cup dark chocolate

Preheat the oven to 160 degrees Celsius

Put the hazelnuts, almonds, cherries, pawpaw, apricots, peel, cocoa and flour into a bowl and mix well together.

Put the sugar and honey into a pot and bring to the boil, stirring until the sugar is dissolved.

Add the chocolate and stir until all is melted.

Pour this mixture over the nut mixture and mix well.

Rub some butter onto the palms of your hands, Place dough onto buttered bench and knead together.

Press the dough into a 20 cm non stick pan and bake for 30 mins.

Allow to cool in the container. Store wrapped in foil.

To serve cut into small wedges.

 

Biscotti

300 grams flour

160 grams caster sugar

1 teaspoon baking powder

3 eggs- beaten lightly

100 grams walnuts

Zest of an orange

100 grams dairy or dark Chocolate – chopped into smallish pieces

 

Preheat the oven to 160 Celsius.

Combine the flour, sugar and baking powder in a bowl.

Add the eggs, walnuts, orange zest and chocolate and mix with your hands to form a ball.

Divide the mixture into two and shape each into a long flattened log shape.(30 cm long )

Place on a lined baking sheet.

Bake for 20 – 25 minutes until lightly browned.

Remove from the oven. Cool a little and slice 5-10 mm thick.

Lie biscuits flat on the tray and bake for a further 10-15 minutes.

 

Chocolate Meringues

2 egg whites

2 teaspoon white vinegar

2 teaspoons boiling water

¾ cup white sugar

100 grams white, dark or dairy mil chocolate

 

Preheat the oven to 160 degrees Celsius

Place all the ingredients in a hot bowl and beat until the mixture is light and the egg whites are stiff.

Melt the chocolate over a bowl of simmering water or in a microwave.

Fold through the egg white mixture.

Spoon small spoonful’s onto a lined baking tray and bake for 1 hour.

Serve sandwiched together with cream if you wish.

 

White Chocolate Cheese Cake with Caramel Topping

150 grams butter

1 teaspoon ground ginger

250grams wheat meal biscuit crumbs

 Cheesecake

250 grams cream cheese

Zest and juice of a lemon

½ cup sifted icing sugar

300 ml cream fraiche

250 grams white chocolate – melted

300 ml cream – whipped until stiff

 

Combine the melted butter with the ginger and biscuit crumbs, Press into the bottom of a greased  24 cm spring form cake tin.

 

Work the cream cheese with ½ the lemon juice and icing sugar in a food processor until smooth.

Add the crème fraiche and melted white chocolate.

Scrape into a bowl and fold through the beaten cream with remainder of lemon juice and zest.

Pour into the cake tin over the biscuit base.

Spread to smooth the top. Chill for 1-2 hours.

Nut Topping

150 grams Macadamia Nuts

100 grams caster sugar

100 grams white chocolate pieces – chopped roughly

 

Roast the nuts in a flat baking dish at 150 deg until golden.

Remove. Cool . Chop roughly.

Add sugar to a heavy based saucepan and heat until dissolved.

Do not stir. Simmer until golden brown in colour.

Add the nuts and cost with the caramel. Spread over a lined baking sheet.

Cool – then break up and chop roughly. Add the white chocolate.

Caramel Sauce

50 grams butter

150 grams caster sugar

100 ml cream

Place the butter and sugar in a saucepan. Simmer until smooth and dark caramel in colour.

Add the cream- stirring vigorously. Remove from the heat and cool.

 

Remove the cheesecake from the tin. Transfer to a plate.

Dust cheese cake with icing sugar

Spread over the Caramel Sauce .

Scatter with Nuts and Chocolate ontop…..

 

Chocolate Meringue Layer

Hazelnut Meringue

6 eggs whites

350 grams caster sugar

2 tablespoons cornflour

2 teaspoons cocoa

150g hazelnuts, roasted, skinned and chopped.

Beat the egg whites until stiff. Whisk in 2 tablespoons of sugar.

Using a metal spoon fold in the remainder of the sugar – about a quarter at a time.

Fold in the cornflour and hazelnuts  then swirl in the cocoa powder to make a ripple effect.

Spread mixture over a lined roasting dish or two swiss roll tins

Bake at 150 C for 30 minutes.Cool

Slice meringue to fit a loaf tin. You need 4 layers

Dark Chocolate Mousse

50 ml olive oil

250 grams dark chocolate melts

100 grams caster sugar

6 eggs, separated

1 tablespoon liqueur

3 tablespoons gelatin, dissolved in ¼ cup water. Heated to dissolve the gelatin.

Or 3 sheets gelatin sheets, softened in water and heated lightly to dissolve

 

Melt the chocolate over a bowl of simmering water or in the microwave.

Stir through the olive oil.

Combine the egg yolks and sugar in a bowl and beat until thick, pale and fluffy.

Fold the Chocolate into the egg yolk mixture. Add 2 tablespoons liqueur if you wish.

Place the egg yolks in a bowl with a pinch of salt and beat until soft peaks form.

Fold the egg whites through the chocolate mixture.

Just before topping meringues add the gelatin.

 

Place a meringue slice in the bottom of a lined loaf tin.

Spoon 1/3 of the mousse on top .

Repeat with the remaining slices and mousse.

Leave to set for 2 hours.

Remove from the tin,

Dust with cocoa / icing sugar  or slivers chocolate, strawberries, raspberries etc

 

Chocolate Eclairs with Chocolate and Nutella Filling

125 grams butter

1 cup water

¼ teaspoon salt

1 cup flour

4 eggs

Preheat the oven to 200 deg Celsius

Choux Pastry

In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.

Spoon the choux pastry into a pastry bag fitted with a wide, plain tip and pipe 10cm lengths onto a lined baking sheet.

Bake for about 20 minutes, until the éclairs puff up and turn golden brown.

Turn the oven off and leave to cool.

Filling

1 ½ cups milk

2 egg yolks

½ cup sugar

2 tablespoons flour

2 tablespoons cornflour

150 Grams dark chocolate melts

 

Optional – 4 tablespoons Nutella

 

In a small saucepan heat the milk until almost boiling.

In a bowl whisk the egg yolks and sugar until well combined. Stir in the flour, then slowly pour in the milk whisking all the time.

Stir the custard on a low heat until it thickens and coats the back of a wooden spoon.

Add the chocolate pieces and stir through until melted.

Stir through the Nutella.

Cool to room temperature.

Glaze

½ cup dark chocolate melts

2 tablespoons sour cream cream

Combine chocolate and sour cream – soften and melt gently over a saucepan of boiling water or a microwave.

 

2013

Jaffa Chocolate Brownies with Sour Cream Frosting

200 grams butter

200 grams dark chocolate melts

200 grams caster sugar

2 teaspoons vanilla essence

3 eggs lightly beaten

150 grams ground almonds

½ cup chopped walnuts or pecans

¼ cup candied peel

2 tablespoons orange marmalade

grated rind of 1 orange

 Line a square or oblong baking dish with baking paper. Approx -25cm x 15cm

Melt the butter and chocolate in the microwave or over a saucepan of boiling water.

Stir in the sugar, essence, marmalade, orange rind, candied peel, and eggs, then flour and nuts.

Pour mixture into a greased lined oblong baking dish.

Bake at 180 C for 25 – 30 minutes. Cool.

Turn brownies out, top with frosting and refrigerate before cutting.

 Sour Cream Frosting

100 grams dark or milk chocolate melts

¼ cup sour cream

Melt chocolate in the microwave; stir in sour cream, mixing until smooth and glossy.

 

Chocolate Terrine

 ¼ cup currants

¼ cup figs, chopped

¼ cup amaretto or brandy

300 grams Old Gold 70 % dark chocolate

200 grams unsalted butter

100 grams caster sugar

2 eggs

100 grams amaretto biscuits, coarsely crushed

125 grams digestive biscuits, coarsely crushed

½ cup candied mixed peel

½ cup whole blanched almonds, roasted and coarsely chopped

Soak the currants and the figs in the liqueur for 1-2 hours.

Combine the butter and chocolate in a bowl and melt in the microwave until smooth.

Whisk the eggs and sugar in a bowl until it is very thick.

Stir the remaining ingredients into the chocolate mixture.

Rinse out a 2 x500 ml cardboard milk containers. Dry thoroughly.

Spoon in the chocolate mixture, tap gently on the bench to remove any air pockets.

Secure the top and refrigerate the carton on its side over-night until firm.

To remove the terrine – rip the away the carton.

Dust the top with cocoa

 

Date and Chocolate Torte

250 grams almonds, unpeeled

250 grams dark chocolate70% Old Gold, Baking Chips or Melts

250 grams dates

6 egg whites

½ cup castor sugar:

 Preheat oven to 180 C

Place almonds, dates and chocolate in food processor and chop into chunky pieces…

Beat egg whites until stiff and gradually add castor sugar.

Fold through the chopped almonds, chocolate and dates.

Pour into a greased spring form cake tin.

Bake for 45 mins. Open oven door slightly and allow torte to cool in tin.

(This torte will crumble if cut while still warm. It will keep in the refrigerator for several days.)

To serve: whipped cream

 Berry Sauce

500g – fresh or frozen berries (thawed)

1 ½ cups caster sugar

½ cup water

juice of ½ orange or liqueur

 Place the berries in a saucepan with the sugar, water and orange juice.

Bring to the boil and cook until syrupy. Cool

Leave the sauce chunky or process until smooth, and serve in a jug.

 

Pistachio, Pear and Chocolate Cake with Tamarillo Sauce

220 grams unsalted butter, softened

¾ cup caster sugar

pinch salt

4 eggs

1 ½ cups self -raising flour

¼ cup sour cream

1 ¼ cups dark chocolate baking chips

2 pears, cored and diced

1cup pistachio nuts

zest of 2 oranges

6 tamarillos

½ cup sugar syrup – (1c caster sugar, 1c water – simmer 10 minutes)

 Cream the butter and sugar. Add the eggs one at a time.

Fold in the remaining ingredients.

Pour into a 26cm ring tin and bake for 50-60 minutes at 180 C.

Allow to cool in the tin for 10 minutes then transfer to a wire rack.

Cut a cross in the bottom of the tamarillos. Place in a bowl and pour boiling water over. Leave for 5-10 minutes.

Remove the skin.  Slice into thick slices and pour the sugar syrup over. Leave to macerate for 10 minutes.

Transfer to a food processor and process until smooth and glossy.

 Serve cake with tamarillo sauce and thick cream if you wish.

Poached Pears in Red Wine in a Chocolate and Walnut Tart  

 

6-8 pears, peeled, halved and cored

1 bottle red wine

1 ½ c caster sugar

1 red chilli

1 bay leaf

1 sprig rosemary                                                                                                                     

 2 star anise

1 cinnamon sticks

3 whole cloves

Zest and juice of an orange

 Combine the all ingredients except pears to a saucepan, big enough to hold pears. Simmer for 5 minutes.

Add the pear halves to the wine syrup. Top up with water if necessary to cover the pears.

Cut a circle of baking paper slightly larger than the pot and place over the pears.

Simmer for 30 minutes or until the pears are just cooked. Remove and place on a plate to cool a little.

Simmer the red wine syrup until reduced and thick.

 Pastry

 2 cups flour

2 tablespoons cocoa

2 tablespoons icing sugar

150 grams butter

¼ cup ground walnuts

1 egg yolk

In a food processor – process the flour, icing sugar and butter.

Add the walnuts and egg yolk. Pulse to combine.

Add water 1 tablespoon at a time if needed to the pastry until it combines as a ball.

Chill for 30 minutes.

Roll the pastry out to fit a 30cm flan dish or two smaller oblong tart tins.

Filling

200 grams dark chocolate- Old Gold 70%, Melts or chips

   125 grams butter

¾ cup sugar

3 eggs

½ cup walnuts, chopped

¾ cup flour.

Melt chocolate and butter in microwave or ontop of a saucepan of boiling water

Add the sugar and blend well.

Whisk in the eggs one at a time. Mix in the walnuts and flour. Pour into the pastry shell.

Top with poached pears and bake 180 C for 40 to 50 min until the tart is firm to touch.

Glaze the top of the pears with the red wine syrup / Serve with chocolate sauce!!!

Chocolate Sauce

½ cup cream

½ cup milk

250 grams dark chocolate or milk chocolate melts

2 tablespoons brandy

1 ½ tablespoons condensed milk

Heat the cream and milk in a small saucepan. Add the chocolate and stir until melted.

Remove from the heat and stir in the brandy and condensed milk.

 

Self-Saucing Chocolate and Espresso Pudding

1 ½ cups self-raising flour

1/3 cup cocoa

1cup caster sugar

50 grams butter, melted

1 egg, lightly beaten

180 ml milk

100 grams dark chocolate baking chips

2 cups hot espresso coffee

 Combine the flour and cocoa in bowl, stir in the sugar.

Add the melted butter, egg and milk. Mix well.

Stir in the chopped chocolate and spoon mixture into a greased 2.5 l capacity soufflé dish.

Pour the hot coffee over the top of the pudding.

Place the dish on a baking tray and bake at 180 C for 40 minutes or until puffed and firm to touch.

Serve immediately with vanilla ice-cream or thick cream.

 

 

 

 

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