Chocolate? Yes please!

Tomorrow marks 'World Chocolate Day 2018' and we couldn't let this very important date in the GG calendar go by without marking the occasion! ;)

 

 Image courtesy of Google.com.

Image courtesy of Google.com.

Our amazing Granary suppliers and expert catering teams have provided some delicious recipes for you all to try this weekend to hit that chocolate craving! Time to get baking!

 

CHOCOLATE FONDANT

By Crown Catering Cambridge

www.crowncateringcambridge.com

50g Melted Butter
Cocoa Powder
200g Minimum 70% Chocolate
200g Chopped Butter
200g Golden Caster Sugar
4 Eggs + 4 Egg Yolks
200g Plain Flour


First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

Place a bowl over a pan of simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail Sift the flour into the eggs, then beat together Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.Chill for at least 20 mins or up to the night before.


Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

 

 Image courtesy of sortedfood.com.

Image courtesy of sortedfood.com.

VEGAN OREO BROWNIE

By Hall & Co. Event Design

www.hallandcoeventdesign.co.uk

5 Tablespoons Sunflower Oil
200g Dark Chocolate
170g Self-Raising Flour
3 Heaped Teaspoons Cocoa Powder
180g Golden Caster Sugar
Sea Salt
1 Vanilla Pod
230 ml Unsweetened Soya Milk
1 Packet of Oreos


Begin by melting the dark chocolate in a bowl over a pan of simmering water. Once melted, remove from the heat and stir in the sunflower oil and soya milk. Now mix the dry ingredients together in a separate bowl and when they're well combined, stir into the chocolate mix. Line a square baking tin roughly 20cm and put half of the mix in the tin and spread evenly to the sides. Now cover the brownie mix by laying down the Oreos, cover with the rest of the brownie mix and now with the remaining Oreos. Crush them and sprinkle over the top of the brownie, bake on 180 degrees for 20-25 minutes till the outside is cooked and the middle is still gooey.

 

 Try turning this recipe into a brownie stack for your next summer BBQ! Add fresh fruits and cream to create this delicious masterpiece. Image from Hall & Co. Event Design.

Try turning this recipe into a brownie stack for your next summer BBQ! Add fresh fruits and cream to create this delicious masterpiece. Image from Hall & Co. Event Design.

WHITE CHOCOLATE CHEESECAKE

The Cambridge Dining Company

www.cambridgediding.co.uk

250g Cream Cheese, 
250g Double Cream
200g White Chocolate, Melted
100g Sugar
1 Teaspoon Xantham Gum

250g Digestive Biscuits
100g Butter, Melted


Cream the Cream Cheese & Sugar together, slowly add the Double Cream whilst mixing.
Mix well until it has formed a thick mixture.
Sprinkle and fold in the Xantham Gum
Melted White Chocolate, wait until cool then fold into mixture

Mix Digestive Biscuits with Melted Butter, press down into baking tin and allow to cool (Set for approx 30 mins in the fridge)

Add Cheesecake Mixture to Biscuit Base, chill for at least a couple of hours (ideally overnight).

 

 Image courtesy of Google.com.

Image courtesy of Google.com.