63697 nigel slater very chocolate Recipes

sugar, softened butter, chocolate (70% cocoa solids), eggs , plus, egg yolk, plain flour, cocoa powder, baking powder

chocolate low-fat frozen yogurt, low-fat milk, unsweetened cocoa powder (such as scharffen berger natural cocoa powder), agave syrup

unsweetened chocolate, butter (no substitutes), sugar, eggs, vanilla extract, all-purpose flour, semi-sweet chocolate chips, water, butter (no substitutes), almond extract, whipping cream , whipped

butter, cubed, unsweetened chocolate, chopped, eggs, sugar, vanilla extract, king arthur unbleached all-purpose flour, coarsely chopped walnuts, semisweet chocolate chips, butter, water, heavy whipping cream , whipped

crushed chocolate wafer crumbs, sugar, butter, melted, semi-sweet chocolate chips, cream cheese, softened, sugar, flour, eggs, vanilla

sugar, cornstarch, cocoa powder, milk, heavy cream, half-and-half cream, vanilla, semi-sweet chocolate chips, butter

sugar, milk, salt, unsweetened cocoa powder, egg yolks, lightly beaten, semisweet chocolate, chopped, heavy cream, pure vanilla extract

all-purpose flour, wholewheat flour, cocoa powder, baking soda, chocolate, cacao , nibs, butter, sugar, salt, vanilla extract

sugar, butter, cubed, water, semisweet chocolate chips, divided, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking soda, salt, sugar

very high quality dark chocolate (70% cocoa), heavy cream (35%), very high quality dark chocolate (70% cocoa), very high quality cocoa powder, icing sugar

chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust), butter, melted, sugar (can use less ), sugar, sugar, cornstarch, salt, egg yolks, half-and-half cream, semi-sweet chocolate baking squares (grated or chopped very small), butter, softened, vanilla, whipping cream (measure 2 cups before whipping), sugar (or to taste), grated semisweet chocolate

chocolate cookies-crushed, butter-melted, granulated sugar, cream cheese-softened, vanilla extract, sugar, semisweet or bittersweet baking chocolate, eggs, sour cream, chocolate glaze, butter-melted, semisweet or bittersweet chocolate-melted, water, vanilla extract, sugar

unsweetened chocolate, butter, sugar, eggs, vanilla, flour, walnuts, coarsely chopped, semi-sweet chocolate chips, water, butter, whipping cream , whipped

tofu (2 10.5-oz aseptic boxes of mori-nu lite silken , firm), vanilla extract (madagascar bourbon vanilla is d.j. s favorite), non-dairy chocolate chips (sunspire brand or d.j. s favorite, tropical source, which is available in chocolate-peanut butter), graham cracker pie crust or cookie pie crust, kiwi (optional) or strawberry, for garnish (optional)

digestive biscuits, butter, cream, double cream, caster sugar, egg yolks, dark chocolate, white chocolate, salt

chocolate butter sheet cake , recipe follows, raspberry simple syrup , recipe follows, fresh raspberries plus 1 pint for optional garnish, very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces, unsalted butter , cut into pieces, heavy cream, eggs, sugar, fine quality raspberry flavored liqueur , such as chambord, chocolate butter sheet cake, unsalted butter, softened, eggs separated, bittersweet chocolate, melted, cream of tartar, less 2 tbsp (7 oz) sugar, cake flour, sugar, water, raspberry sauce, fine quality raspberry-flavored liqueur , optional, raspberry sauce, raspberries (fresh or frozen ), sugar, fresh-squeezed lemon juice, raspberry-flavored liqueur, in a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. strain through a fine sieve to remove the seeds. refrigerate.

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

very good white chocolate, finely chopped (or use semi sweet, milk chocolate, or dark), dried cherries (can use candied orange peel, candied ginger, dried cranberries, apricots, etc.), salted roasted cashews (or try roasted almonds, toasted sesame seeds, walnuts, etc.)