RECIPES USING COCOA RECIPES

Steps:

• Bake the pie shell on 375 to 400 degree temp. This should take approximately 10 to 15 minutes so begin watching your pie shell that last 5 minutes due to varying ovens.
• In a microwaveable mixing bowl, mix cornstarch, cocoa, sugar and salt thoroughly-- breaking up all cornstarch lumps; stir in slightly beaten egg yolks. With an electric mixer, mix all together as you add a tablespoon of the whole milk. (Scrape down the sides of the mixing bowl with spatula to blend all thoroughly.) Add another tablespoon of whole milk and mix all very thoroughly and then add another tablespoon of the milk until the pie filling is very creamy and without any lumps. Now slowly add a 1/2 cup of milk at a time until all milk is thoroughly blended in.
• Place mixing bowl of uncooked pie filling in the micorwave and cook on high for 3 minutes. Stir using a spatula, raking down the sides of the bowl. Cook on HIGH for 3 more minutes, stopping around the 1 1/2 minute mark to blend the chocolate pie filling together. Continue to cook on high for another 1 1/2 minutes or until the chocolate pie filling is thick like pudding. *TIP* (Sometimes, I pull the bowl out of the microwave oven around the 4th to 5th minute to mix the pie filling very thoroughly with the electric mixer.)
• Once it is cooked, which it should be cooked around the 6th to 7th minute, add two tablespoons of butter and then 1 teaspoon of vanilla; stir and allow to cool at room temperature an hour or two.
• Add cooked and cooled pie filling to cooked pastry pie shell.
• *Meringue* To make meringue, beat the 3 egg whites until stiff (approximately 4 to 5 minutes. (When you begin beating on high speed of mixer, add your 1/4th tsp of Cream of Tarter and then slowly add a tablespoon of sugar at a time until 1/2 cup of sugar is blended.) Bake in oven @ 375 to 400 degrees for several minutes to 5 minutes, until meringue is light golden brown. Chill in refrigerator for several hours before serving. For more tips on making meringue, check out my recipe on how to make Coconut Cream Pie. The meringue recipe is more in depth.

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4. For the sponge, line a 25cm x 30cm baking tray with greaseproof paper.
  2. Separate the eggs. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
  3. Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
  4. Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
  5. Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and evenly sprinkle over the caster sugar from a height.
  6. While it’s still hot and flexible, turn the sponge out on to the paper. Peel off and discard the baked piece of greaseproof.
  7. With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
  8. For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
  9. To assemble, unroll the sponge so it’s flat, removing the paper. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
  10. Re-roll and pop into the fridge. Meanwhile, make your buttercream.
  11. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
  12. Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cool melted chocolate.
  13. Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
  14. Evenly cover the whole log with buttercream, then use a fork to decorate it. Dust with extra icing sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!