EGGS CHOCOLATE RECIPES

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CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES



Chocolate brownie recipe | Jamie Oliver recipes image

Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven!

Total Time 50 minutes

Yield 10

Number Of Ingredients 6

250 g quality dark chocolate (70%)
250 g unsalted butter
4 large free-range eggs
250 g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
    3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
    4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
    5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
    6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
    7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

Nutrition Facts : Calories 438 calories, FatContent 28 g fat, SaturatedFatContent 17.5 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 47.1 g carbohydrate, SugarContent 42.1 g sugar, SodiumContent 0.3 g salt, FiberContent 0.4 g fibre

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

More about "eggs chocolate recipes"

CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES
Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven!
From jamieoliver.com
Total Time 50 minutes
Calories 438 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
    3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
    4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
    5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
    6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
    7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.
See details


CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES
Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven!
From jamieoliver.com
Total Time 50 minutes
Calories 438 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
    3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
    4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
    5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
    6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
    7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.
See details


CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES
This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 574 calories per serving
    1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
    2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
    3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
    4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
    5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
    6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!
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