FLOURLESS CHOCOLATE CAKE RECIPE | JAMIE OLIVER RECIPES
Get your chocolate fix with this super-moreish flourless chocolate cake
Total Time 1 hours 30 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
- 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.
- Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
- Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
- 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.
- Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
- Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
- 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
CHOCOLATE TIFFIN RECIPE | BBC GOOD FOOD
Go all out and treat yourself to these chocolate tiffin slices, full of milk and dark chocolate, raisins and biscuit. Be warned: they won't last long!
Provided by KTibbetts85
Categories Afternoon tea, Treat
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 2 minutes
Yield Serves 12-15
Number Of Ingredients 8
Steps:
- Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
- Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
- Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.
Nutrition Facts : Calories 266 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.39 milligram of sodium
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Total Time 40 minutes
Category Afternoon tea, Dessert, Treat
Calories 263 calories per serving
- Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.
EASY CHOCOLATE CHIP COOKIES RECIPE | JAMIE OLIVER RECIPES
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Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 129 calories per serving
- Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
- 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.
- Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
- 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.
CHOCOLATE DRIP CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 676 calories per serving
- Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.
CHOCOLATE TIFFIN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Treat
Calories 266 calories per serving
- Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.
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