Thursday, 11 October 2012

Chocolate Recipes from Le Creuset

I mentioned yesterday that it was National Chocolate Week from Monday 8th to Sunday 14th October, and I really couldn't let that go by without some homage to the beautiful stuff!  So here are some recipes from Le Creuset for you to indulge in, because it would surely be rude not to celebrate Chocolate Week!

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


Cakes and pastries bake to perfection in the Le Creuset Cast Iron casserole dish due to the excellent heat distribution and retention properties. Chocolate and chilli is a delicious combination that originated in Mexico during the time of the Aztecs and Maya and is becoming a very popular choice. Use chilli in this yummy cake recipe to enhance the taste of the chocolate.

1x Le Creuset Cast Iron 20cm Round Casserole

Serves 6-8

Ingredients

• 200g dark chocolate (70% cocoa solids)

• 250g butter at room temperature and extra for greasing

• 250g dark muscovado sugar

• 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

Icing

• 300g dark chocolate (70% cocoa solids)

• 300ml double cream

• 150g icing sugar

To serve

• Fresh raspberries and vanilla ice cream


Method
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


The traditional cheesecake has always been a popular choice for those with a sweet tooth. This scrumptious white chocolate and raspberry recipe will get everyone’s tastes buds going!

1x Stoneware 24cm Fluted Flan Dish

Serves 6-8





Ingredients

• 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


Method

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


This fondue is a must for all choc-o-holics, perfect as a party piece at a dinner party or as a warming treat for a cosy night in. For the health conscious balance this dessert with fresh fruit, fresh plump strawberries are ideal, or give yourself a real treat and dip marshmallows or mini doughnuts.

1 x Cast Iron Fondue Set

Serves 6





Ingredients

• 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

For dipping

A selection of fresh, chilled firm fruits, such as strawberries, figs, apricot halves, peach slices, bananas, kiwi fruit, and cherries, marshmallows and mini doughnuts


Method

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.



3 comments:

  1. Oo reading these post are making me hungry! x

    ReplyDelete
  2. OMG Cheesecake!!! Cheesecake has to be my all time favourite dessert and this recipe looks lovely! I only have it rarely as a treat so when I do have it - I like lashings of fresh whipped cream served alongside!

    ReplyDelete
  3. OMG Cheesecake!!! Cheesecake has to be my all time favourite dessert and this recipe looks lovely! I only have it rarely as a treat so when I do have it - I like lashings of fresh whipped cream served alongside!

    ReplyDelete

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