VERY BERRY WHITE RECIPES

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FROZEN BERRY RECIPES - BBC GOOD FOOD



Frozen berry recipes - BBC Good Food image

Create a simple summer pudding, a quick ice cream or an impressive trifle with our easy frozen berry recipes. Make the most of everyday ingredients.

Provided by Good Food team

Number Of Ingredients 1

MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | DELICIOUS ...



Mary Berry's chocolate and orange cake recipe | delicious ... image

A classic Mary Berry sponge recipe for  chocolate and orange cake. It’s very easy – you can make it in a food processor in minutes. If you love Mary’s recipes, we’ve also got a rich fruit cake recipe, and a malted chocolate cake. Go discover!

Provided by Mary Berry

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Serves 8

Number Of Ingredients 15

100g unsalted butter, softened, plus extra for greasing
50g good quality cocoa powder
90ml boiling water
3 large free-range eggs
4 tbsp milk
175g self-raising flour, sifted
1 rounded tsp baking powder, sifted into the flour
300g golden caster sugar
Finely grated zest of 1 orange
For the icing and filling
150g Bournville chocolate, broken into small pieces
150ml double cream
3 tbsp apricot jam
For decoration
100g good quality dark chocolate (55-60 per cent cocoa solids) made into curls

Steps:

  • Preheat the oven to 180ºC/fan160°C/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper. To make the sponges, measure the cocoa and boiling water into a large bowl and mix to a paste. Add the remaining ingredients and beat again until combined. (You can use a food processor for this but be careful not to overmix.)
  • Divide the sponge mixture evenly between the prepared tins. Bake in the preheated oven for about 20-25 minutes until the sponges are well risen and shrinking away from the sides of the tin. Remove the sponges from the oven, turn out of their tins onto a cooling rack and leave to cool completely.
  • For the icing and filling, put the chocolate and cream in a bowl, Then stand over a pan of simmering water for 10 minutes until melted (don’t let the bowl touch the water), stirring from time to time. Set aside to cool until it thickens to a spreadable consistency.
  • To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!

Nutrition Facts : Calories 643kcals, FatContent 34g (20g saturated), ProteinContent 8.6g, CarbohydrateContent 75.6g (60.8g sugars), FiberContent 3g

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MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | DELICIOUS ...
A classic Mary Berry sponge recipe for  chocolate and orange cake. It’s very easy – you can make it in a food processor in minutes. If you love Mary’s recipes, we’ve also got a rich fruit cake recipe, and a malted chocolate cake. Go discover!
From deliciousmagazine.co.uk
Total Time 45 minutes
Calories 643kcals per serving
  • To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!
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  • Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.

    To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.

    To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.

    Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.

    Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.

    Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.

    Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.

    Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.

    To prepare ahead: can be made up to 2 days ahead and kept in the fridge.

    To freeze: once set and chilled this freezes well.

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A beautifully marbled chocolate cheesecake recipe featuring dark and white chocolate. A Mary Berry tip: use 39% cocoa solids for a sweet and creamy finish.
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  • Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.

    To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.

    To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.

    Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.

    Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.

    Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.

    Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.

    Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.

    To prepare ahead: can be made up to 2 days ahead and kept in the fridge.

    To freeze: once set and chilled this freezes well.

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