Chocolate Chilli Cookies

These are spicy and delicious.

INGREDIENTS:

  • 200g plain flour
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 50g muscovado sugar
  • 50g butter
  • 1/4 tsp mild fresh red chilli, or chilli flakes
  • 2 tbsp golden syrup
  • 75g dark chocolate, cut into small chips

METHOD:

  • Stir the flour, cocoa, baking powder, bicarbonate of soda, cinnamon, chilli and sugar.
  • Rub in the butter to achieve a fine breadcrumb texture.
  • Add the syrup and mix into a dough. Squeeze the mixture into a dough.
  • Kneed in the chocolate chops
  • Divide into 12 balls, and space evenly onto a greased baking sheet.
  • Bake at 180C for 8 to 10 minutes.
  • When they are out of the oven, lift them off the baking sheet onto a cooling rack as soon as possible.

St Emilion au Chocolat

I made this last night. We ate quite a lot of it today. It is very rich and most delicious. If you don’t have ratafia biscuits, you could use amaretti, or any other small almond biscuit.

INGREDIENTS:

  • 125g butter
  • 125g caster sugar
  • 1 egg yolk
  • 250g plain chocolate
  • 125g ratafia or amaretti biscuits
  • brandy
  • 150ml milk

METHOD:

  • cream the butter and the sugar together
  • beat the milk and egg-yolk together
  • melt the chocolate with a spoonful of water
  • Stir the melted chocolate into the mil mixture, and then beat this into the creamed butter and sugar.
  • In ramekins, put a layer of the chocolate mixture, then a biscuit and a teaspoon of brandy, and then another layer of chocolate.
  • Allow to set; store in the fridge.

The number of dishes is dependent on the size and number of ramekins – this is so rich that the smallest ramekins work the best.

Beef stew with chocolate and prunes

This is madly delicious. The original recipe is in Honey from a Weed by Patience Grey.

INGREDIENTS:

  • 1 kg beef, cut to about the size and shape of a large thumb
  • 1 onion, halved and finely sliced
  • 3 cloves of garlic
  • 1 can of chopped tomatoes
  • 1 glass of spanish brandy
  • 1/2 tsp paprika
  • 50g dark chocolate
  • a pinch of cinnamon
  • 1 bunch of herbs, include thyme, bay, parsley
  • 200ml white wine or noilly prat
  • 300ml water
  • 12 fine prunes
  • olive oil
  • 2 potatoes per person, peeled and cubed.

METHOD:

  • Soak the prunes for an hour.
  • Meanwhile, heat some olive oil in a pan, and brown the meat. When it is browned, put it in a casserole dish.
  • Fry the sliced onion in the olive oil, with the unpeeled garlic cloves, until the onions are soft and beginning to brown.
  • Add the tomatoes to the frying pan, with the brandy, and wine. Simmer for around 20 minutes
  • Add the paprika, bitter chocolate, and the cinnamon, and the herbs.
  • Stir in the water, and cook for a few minutes, before pouring this over the meat in the casserole dish.
  • Simmer in a moderate oven, around 140C, for 2 hours.
  • Cook the prunes for 1/2 an hour in a very little water, and drain them.
  • Fry the cubes of potato in hot oil until they are golden.
  • Serve the stew on a platter, with the fried potatoes at one end, and the stewed prunes the other.

Poached pears with chocolate

We had poached pears with ice-cream and chocolate sauce tonight, inspiration from Nigel Slater’s Kitchen Diaries.

INGREDIENTS:

  • 4 pears
  • 2 heaped tbsp caster sugar
  • a vanilla pod
  • 1 tbsp lemon juice
  • 200g dark chocolate
  • ice-cream

METHOD:

  • Pour a litre of water into a large saucepan, add the sugar, vanilla and lemon juice and bring to the boil.
  • Meanwhile peel the pears, halve them and remove the cores with a teaspoon.
  • Add the pears to the boiling syrup, and poach for 15 minutes
  • Allow to cool in the syrup
  • To serve, take 200ml of the syrup, and boil this with the chocolate.
  • Serve the pears over the ice-cream with chocolate sauce poured over the top.

Chocolate Hazelnut Torte

We had some ground hazelnuts, so we tried this recipe. It was delicious, and it would have been even better if I had a cake platter. It also keeps well, and can be frozen. If you don’t have ground hazelnuts, you can start with whole nuts. The recipe is from ‘Chocolate’ by Patricia Lousada.

INGREDIENTS (CAKE)

  • 90g Hazelnuts, toasted and rubbed to remove skins, or 90g ground hazelnuts
  • 140g fair trade caster sugar
  • 90g fair trade continental plain chocolate (70% cocoa solids minimum)
  • 90g fair trade dark cooking chocolate (50% cocoa solids minimum)
  • 180g organic salted butter, chopped
  • 4 free range organic eggs, separated
  • 1 tsp vanilla extract
  • 30 organic plain flour
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt

INGREDIENTS (GLAZE)

  • 90g fairtrade continental style dark chocolate (70% cocoa solids minimum)
  • 90g plain cooking chocolate (50% cocoa solids minimum)
  • 125g salted butter
  • 1 tbsp golden syrup

METHOD:

  • Prepare a 23cm springform tin: grease the tin and line the base with greaseproof paper.
  • Heat the oven to 190C
  • Grind the hazelnuts with 2 tbsp of the sugar.
  • In a double pan, melt the two chocolates with the butter
  • Whisk the egg yolks with 90g of the sugar until pale, thick and creamy
  • When the chocolate mixture has cooled a bit, mix it with the egg yolks and sugar
  • Mix the flour and salt with the hazelnuts, and fold that into the chocolate mixture as well
  • Beat the egg whites with the cream of tartar until ’soft peak’ and then add the remaining sugar and continue to beat until the peaks are stiff.
  • Fold the egg whites carefully into the chocolate mixture, and scrape into the prepared tin.
  • Bake for 35 minutes; the centre will still be moist, and the torte should not have risen much, if at all.
  • Cool the torte in the tin on a wire rack. Quick note: at this point, you could cool the torte, turn it out of the tin and then freeze it for up to two months.
  • When the cake is cool, make the glaze. Melt the two chocolates with the butter and golden syrup in a double pan.
  • Spread about a quarter of the glaze over the cake, and then chill: this stops annoying crumbs getting into the surface of the glaze later on.
  • When the first bit is set, rewarm the glaze a little, and pour over the cake. This is best done on a wire rack over a large plate.
  • If you are feeling really creative, melt 1 oz white chocolate and 1 oz milk chocolate separately, and pipe designs into the setting glaze. Circular stripes feathered with a skewer are suggested in the book.

We served this with pouring cream.