CHOCOLATE TEA RECIPES

SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES

Simple chocolate tart | Jamie Oliver chocolate recipes image

This chocolate tart is great for those chocofreaks who turn up out of the blue, as it is dead quick to make. I think this particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy, the tastier it will be.

Yield 16

Number Of Ingredients 7

Ingredients

300 ml double cream
2 level tablespoons caster sugar
400 g quality dark chocolate (70%)
90 g unsalted butter at room temperature
100 ml milk
1 tart shell baked blind
quality cocoa powder for dusting

Steps:

1. Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
2. Break up the chocolate.
3. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
4. Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
5. Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
6. Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
7. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.

Nutrition Facts : Calories 436 calories, FatContent 32.9 g fat, SaturatedFatContent 20.0 g saturated fat, ProteinContent 4.8 g protein, CarbohydrateContent 30.2 g carbohydrate, SugarContent 16.4 g sugar, SodiumContent 0.1 g salt, FiberContent 3.6 g fibre

CHOCOLATE GUINNESS CAKE | JAMIE OLIVER RECIPES

Chocolate Guinness cake | Jamie Oliver recipes image

With a heady mix of Guinness and chocolate, this cake is a grown-up treat. Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending the sponge a subtle tang. The richness is balanced by the sweetness of the sour cream icing, which makes the cake look like the famous Irish stout – black with a creamy head. Cheers!

Total Time 1 hours 10 minutes

Yield 10

Number Of Ingredients 10

Ingredients

100 g unsalted butter plus extra for greasing
75 g dark chocolate (70% cocoa solids)
200 ml Guinness plus extra for the icing
200 g plain flour
20 g cocoa powder
1 teaspoon baking powder
2 large free-range eggs
200 g golden caster sugar
3 tablespoons sour cream
200 g icing sugar

Steps:

1. Cube the butter and chop the chocolate.
2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
5. In a medium bowl, mix the flour, cocoa and baking powder until combined.
6. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
7. Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
8. Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
9. Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
10. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
11. Spread over the cooled cake and serve.

Nutrition Facts : Calories 399 calories, FatContent 15.5 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 57.2 g carbohydrate, SugarContent 42.5 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre

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CHOCOLATE TORTE RECIPE | JAMIE OLIVER CHOCOLATE RECIPES

It wouldn’t be Christmas without an amazing chocolate dessert and this one – inspired by the River Café’s Chocolate Nemesis – is a complete game changer. It’s so rich and silky that you’ll only want a little slice, but your guests will go mad for it. Hands down delicious!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 319 calories per serving

Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size. Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble. Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave to cool. Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup.

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CHOCOLATE GUINNESS CAKE | JAMIE OLIVER RECIPES

With a heady mix of Guinness and chocolate, this cake is a grown-up treat. Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending the sponge a subtle tang. The richness is balanced by the sweetness of the sour cream icing, which makes the cake look like the famous Irish stout – black with a creamy head. Cheers!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 399 calories per serving

1. Cube the butter and chop the chocolate.
2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
5. In a medium bowl, mix the flour, cocoa and baking powder until combined.
6. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
7. Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
8. Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
9. Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
10. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
11. Spread over the cooled cake and serve.

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