Choc Lit Christmas Special – Day 8

choclit-logoxmassmaller1♫ “On the eighth day of Christmas, my true love brought to me – a chocolate recipe!”

We’ve all eaten our fill of turkey with all the trimmings (especially sprouts in the case of Jane and Christina) and we’re in the mood for something different – sweet rather than savoury. And what could be better than chocolate? As we’re all choco-holics, we’ve put together some of our favourite recipes involving chocolate (and a few heroes courtesy of Sue) to share and we hope you’ll find something here to tempt you – bon appétit!

Viggo Mortensen

Viggo Mortensen

SueSue’s Rocky Road – Ask Viggo Mortensen to crush a packet of dark chocolate Hob Nobs and tip them into a large bowl for you. Daniel Craig can add a packet of small marshmallows. Give Jenson Button a large slab of Cadbury’s Bourneville chocolate to melt slowly over a pan of boiling water. You can stir in a couple of tablespoons of golden syrup. Let Jenson put his hand over yours to stir, because that chocolate can be heavy stuff. Take one Colin Farrell and ask him to stir the chocolate/syrup into the Hob Nobs and marshmallows. As Robert Downey Jnr isn’t busy, he can grease a baking tray. In fact, he can probably afford to buy you one of those silicon ones that doesn’t take much washing up. If Jared Leto will pour the mixture into the tray and smooth it, let him lick the spoon. To cool your consequent hot flush, put the tray into the fridge for a few hours until set. Mark the slab into squares with a sharp knife. Then eat it. Don’t share it with anyone. It’s yours. (Oh. You can share it with me, if you want.)

Kate – This is what we actually have for dessert on Christmas Day (after all of us confessed that we’re not really that excited about Christmas pudding). You whip together single and double cream, and layer that alternately with a mixture of drinking chocolate powder, instant coffee granules, Demerara sugar, and breadcrumbs. It sounds bizarre but it’s delicious!

HenrietteEasy Chocolate and Orange Cake(Ingredients) 4.5oz/125g self-raising flour, 1 tab golden syrup, half an oz/12g cocoa, 1 teasp baking powder, 4oz/100g soft margarine, 3oz/75g caster sugar, 2 eggs, 2oz/50g grated or chopped plain chocolate or chocolate chips, grated rind and juice of 1 orange (about 4 tab).  (Method) Line and grease a 7inch/18cm round cake tin.  Set the oven at 160°C or Gas Mark 3 (less for fan-assisted ovens), making sure the oven shelf is above centre.  Mix all the ingredients together (baking powder last) and put the mixture in the cake tin, levelling the top.  Bake for 45 minutes until springy to the touch and shrunken away from the sides.  Leave to cool, then serve plain or iced with chocolate glacé icing and either orange/brown Smarties, white chocolate buttons or miniature Easter eggs (for Easter only).  Add

Jenson Button

Jenson Button

Chocolate Glacé Icing – Dissolve 2 teasp cocoa with 2 teasp boiling water, then mix in enough icing sugar (about 4 tab) to make a thick but spreadable icing.  Imagine being in the kitchen with Heston Blumenthal when making this yummy cake!

ChristinaChocolate Mousse (Warning – seriously calorific!!) Melt 150grams of dark cooking chocolate in a bain Marie. Mix in 3 egg yolks, one at a time and whisk briefly with an electric whisk. Whip 300ml of double cream in a separate bowl until fairly hard, then add the chocolate mixture. Portion out into pretty glasses and leave in the fridge for a couple of hours.

Margaret – A Christmas tradition when my children were little (that is, not more interested in lurking in their malodorous pits or on street corners learning to smoke than being indoors with Mum and Dad) was making Millionaire’s Shortbread – Cheat’s Version. This is how you do it. Open a packet of shortbread biscuits. Melt some fudge in a saucepan. Melt some milk (or, if you want a more sophisticated product, plain) chocolate in a basin over hot water. Spread melted fudge over shortbread. Allow it to set again – a minute or two. Spread melted chocolate over fudge. Fail to wait until completely set before eating greedily. As for a millionaire to help eat it and get chocolate and fudge all over his chin – what about George Clooney, he must be worth a few dollars?

George Clooney

George Clooney

Chris – An easy chocolate recipe that’s fruity (so extra good for you!) and made for sharing – Chocolate Fondue with Fruit(Ingredients) 8 ounces good quality dark chocolate, 3 fl.oz whipping cream, 3 tablespoons Penderyn Welsh whisky (in honour of my latest hero, Gethin – but you can adapt this to suit your hero!), selection of fruit cut into bite-sized pieces. (Method) Melt the chocolate and whipping cream in the microwave on medium for 2 to 3 minutes or in a saucepan on the stove at medium low heat. Blend until smooth. Stir in the whisky. If you don’t want to use liqueur, just use an extra 3 tablespoons of the cream. Transfer the mixture to a fondue pot and keep warm. Serve with fruit platter.

LindaChocolate BrowniesI know there are as many chocolate brownie recipes as there are Americans but this one always works for me. (Ingredients) 400 g of very dark chocolate, 325 g of unsalted butter, 6 whole eggs plus one yolk, 300 g golden caster sugar, 50 g cocoa powder (Green & Black’s is best!), 50 g plain flour. (Method) Heat oven to 180c/fan 160c/gas4. Butter and base-line a 20 cm swuare baking tin with baking parchment. Gently melt dark chocolate and butter together in a bowl over hot water until smoothe then cool a little. Whisk eggs, yolks and caster sugar together until pale. Fold the melted chocolate into the the eggs. Sieve cocoa powder with the flour and then fold everything together unti it is evenly mixed. Pour into prepared tin and bake for 20 minutes until slightly risen at the edges. Allow to cook completely in the tin. Cut into 12 and indulge yourself – you should have a thin, crisp crust and a rich, gooey centre. I think pricking it while warm and drizzling a table-spoon of brandy over – for adults only – works well!

JaneTake one large bar of any kind of chocolate. Add a large dash of peace and quiet, a big bed (electric blanket optional), and a gorgeous, smouldering hot man. Send the man to make you a cup of tea. Eat the chocolate.

LizA super Devil’s Food Cake recipe, luscious, it literally melts in your mouth and leaves you wanting more. Yummy. Links up with description of loads of heroes – the reference to Devil in the title of the cake connects to the idea of a bad boy, and what woman doesn’t like a bad boy – the idea, at least; not too sure about the reality! (Ingredients) 7oz (200g) self-raising flour, 10oz (275g) castor sugar, 1 and a quarter level teasps. bicarbonate of soda, 1 level teasp. salt, 2oz (50g) cocoa powder, 4oz (125g) butter, 8fl.oz. (225ml) milk, 2 large eggs, 1 teasp. vanilla essence, grated plain chocolate (optional – for decoration). (Method) Preheat oven 180c (non fan oven), 160c (fan oven), 350F, Gas 4. Grease and line 2 x 20cm (8”) sandwich tins, the paper allowing for a depth of 2cm (5”), or square tins, depending upon the shape you want. (I grease the paper as well as the tin.) Beat the butter till fluffy. Add the flour, sugar, bicarb, salt and cocoa powder. Add milk. Beat for 2 mins, or longer, if you wish. Stir in eggs and vanilla. Beat well again. Divide mixture Divide into the lined tins. Bake 40 mins, until firm. If you think the top is browning too quickly, put a piece of greaseproof paper on the top before the end of the cooking time. Allow the cakes to cool in the tin for 10 mins, then turn on to a rack to finish cooling. When cool, sandwich with icing and cover with icing. Chocolate Icing – 6oz sieved icing sugar, 2oz cocoa butter, 3oz butter, 4 tablesps. Water, 4oz castor sugar. Sift icing sugar and cocoa powder into a mixing bowl. Measure butter, water and castor sugar into a saucepan. Stir over low heat until butter has melted and sugar dissolved, then bring just to the boil. Pour into the centre of sifted icing sugar and cocoa powder. Mix to a smooth icing. Allow to cool until it is thick enough to spread. Sandwich and cover cake with icing. Leave to get firm.

Now as we don’t think we’ll have to try very hard to persuade you to make one of these chocolate delights, what could be better than a copy of Juliet Archer’s lovely novel Persuade Me to go with whatever you’ve made? Simply leave a comment telling us about your favourite chocolate dish or recipe, and you could be our winner! (Competition ends midnight on New Year’s Eve)