CHOCOLATE EASTER EGG RECIPE RECIPES

CHOCOLATE RECIPES | BBC GOOD FOOD

Chocolate recipes | BBC Good Food image

Indulgent ideas for chocolate such as cupcakes, tarts, brownies, cheesecakes, cookies and truffles.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

FLOURLESS CHOCOLATE CAKE RECIPE | JAMIE OLIVER RECIPES

Flourless chocolate cake recipe | Jamie Oliver recipes image

Get your chocolate fix with this super-moreish flourless chocolate cake

Total Time 1 hours 30 minutes

Yield 10

Number Of Ingredients 6

Ingredients

200 g unsalted butter plus extra for greasing
200 g dark chocolate (70%)
1 tablespoon strong coffee
6 large free-range eggs
250 g golden caster sugar
70 g cocoa powder plus extra for dusting

Steps:

1. Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
2. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
3. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
4. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
5. Add the sugar to the yolks and beat for 7 minutes, or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
6. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
7. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
8. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries.

Nutrition Facts : Calories 438 calories, FatContent 31.4 g fat, SaturatedFatContent 17.8 g saturated fat, ProteinContent 7 g protein, CarbohydrateContent 33 g carbohydrate, SugarContent 31.4 g sugar, SodiumContent 0.5 g salt, FiberContent 2.8 g fibre

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1. Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
2. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
3. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
4. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
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1. Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
2. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
3. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
4. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
5. Add the sugar to the yolks and beat for 7 minutes, or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
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8. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries.

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1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

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