Catering for all chocolate lovers with this delicious array of recipes, Le Creuset has something for everyone. The dark chocolate devotee (my husband) will love the Bitter Chocolate and Orange Fondue, while the white chocolate admirer will devour this delicious White Chocolate and Raspberry Cheesecake.
Mexican Chocolate and Chilli Cake
1x Le Creuset Cast Iron 20cm Round Casserole
• 200g dark chocolate (70% cocoa solids)
• 250g butter at room temperature and extra for greasing
• 2 teaspoons vanilla extract
• 4 medium eggs
• 200g self raising brown flour or self-raising unbleached flour and extra for dusting
• 50g organic cocoa powder
• 2 teaspoons cinnamon
• 1-2 fresh mild red chillies very finely chopped - about 2 tablespoons
• A little extra butter and flour to prepare the casserole
• 300g dark chocolate (70% cocoa solids)
• 300ml double cream
• 150g icing sugar
• Fresh raspberries and vanilla ice cream
Oven: 170°C / 325°F / Gas mark 3 Fan oven: 150°C
1. Set a heatproof bowl over a pan of hot, but not boiling, water. Break the chocolate into the bowl in small pieces and leave to melt.
2. Mix together the softened butter with the sugar and vanilla extract, beat in the eggs one at a time adding a couple of table spoons of the flour after the first 2 eggs to prevent the mixture from separating.
3. Sift the flour, cocoa and cinnamon into the mixture and beat together well before mixing in the melted chocolate, followed by the fresh chopped chilli.
4. Grease the inside of the casserole with some butter and dust with a little flour.
5. Pour the cake mixture into the casserole, smooth over the top and bake in the centre of the oven without the lid for 50-60 minutes.
Note - When cooked the top should be raised and crusted, a cocktail stick should come away cleanly when inserted into the centre. If not cook for a further 5 minutes and check again. Do not overcook the cake or it will become dry.
6. Allow the cake to cool before turning it out.
7. For the icing, melt the chocolate and cream together in a sauce pan over a very low heat. Whisk together, sift in the icing sugar and whisk again until smooth and glossy. Cool until the icing is thick and spreadable.
8. Split the cake in two halves, spread the base half with some of the icing and replace the top. Coat the cake all over with the remaining icing.
9. Serve with fresh raspberries and vanilla ice cream
White Chocolate and Raspberry Cheesecake
1x Stoneware 24cm Fluted Flan Dish
• 250g crushed sweet digestive biscuits
• 75g unsalted butter
• 300g full fat cream cheese
• 150g caster sugar
• 1 teaspoon vanilla extract
• 300g Greek yogurt
• 4 small sheets of gelatine – approximately 12cm x7cm
• 100g white chocolate
• 100g fresh raspberries
For the topping
• 50g fresh raspberries
• Icing sugar to dust
• Fresh mint leaves
1. Melt the butter for the base in a saucepan and stir in the biscuit crumbs. Press the mixture into the flan dish going up the sides as well as the base. Chill in the fridge till set.
2. Soften the gelatine in about 50ml of water for a few minutes then gently heat until dissolved. Put to one side.
3. Gently melt the chocolate in a bowl over a pan of hot water. Do not boil the water or the chocolate will overheat and become difficult to work with.
4. Once the chocolate has melted gradually stir in the yogurt a little at a time mixing quickly. When smooth stir in the dissolved gelatine and water.
5. In a large bowl mix together the cream cheese, sugar and vanilla.
6. Gradually add the chocolate yogurt mixture and stir till smooth.
7. Fold in the raspberries, pour into the biscuit base.
8. Chill for 1 hour till set.
9. Decorate the centre of the cheesecake with the topping raspberries, mint leaves and dust with icing sugar.
Bitter Chocolate and Orange Fondue
1 x Cast Iron Fondue Set
• 225g semi–sweet chocolate (70% cocoa solids, if possible), broken into pieces
• Finely grated zest of 1/2 orange
• 185 ml double cream
• 15 g unsalted butter
• 2 tablespoons Cointreau or other orange–flavoured liqueur
A selection of fresh, chilled firm fruits, such as strawberries, figs, apricot halves, peach slices, bananas, kiwi fruit, and cherries, marshmallows and mini doughnuts
1. Add the broken chocolate pieces along with all other ingredients into the fondue and keep the burner flame very low to avoid burning the chocolate.
2. Allow approximately 60g of dipping ingredients per person.
For further information on Le Creuset Cookware and recipe ideas please visit www.lecreuset.co.uk
You can also win 1 of 5 Le Creuset bake sets, worth £115 plus a copy of Eric Lanlard's book, closes 18th October. Enter here.