Chocolate Recipes

Scrumptious Chocolate Drinks

 
Hot Choc-Buttered Rum Drink
In a mug or heavy glass, combine 1 teaspoon each of butter, soft brown sugar and cocoa powder. Add a dash of dark rum and top up with boiling water, stirring to dissolve all ingredients. Add more sugar to taste, if necessary. Serve immediately.
 
Mocha Latte Drink
Pour ¼ cup (60 ml/ 2 fl oz) strong black coffee into a heavy glass or mug; add 1 heaped tablespoon of cocoa powder. Heat ¼ cup (60 ml/ 2 fl oz) of milk without boiling; add to coffee. Serve immediately.
 
Chocó lately Thick Shake
Place 1 cup (250 ml/ 8 fl oz) of milk and 1 tablespoon of chocolate syrup in a blender; process briefly to combine. Add 1-2 scoops chocolate ice-cream and blend until the mixture is smooth but not runny. (The shake should be very thick.) Pour the mixture into a large glass and serve with a wide straw.
 
 Cake Recipes
 
Famous Chocolate Rum and Raisin Cake
Preparation time: 20 minutes +1 hour standing. Total cooking time: 1 hour 15 minutes. Makes one 8 inch round cake.
¼ cup hot water
2 tablespoons dark rum
1/3 cup raisins, finely chopped
1 1/3 cups plain flour
1/3 cup cocoa powder
6 ½ oz  unsalted butter
1 tablespoon golden syrup
3 1/3 oz dark chocolate, chopped
2 eggs, lightly beaten
Cocoa powder, for dusting
Icing sugar for dusting
 
PREHEAT OVEN to warm 160C (315F). Brush a deep  (8 inch) round cake tin with melted butter or oil.
1 Line base and sides of tin with baking paper. Combine water, rum and raisins in a small bowl; set aside. Sift the flours and cocoa in a large bowl; make a well in the center.
2 Combine sugars, butter, syrup, and chocolate in a medium pan. Stir over low heat until the butter and chocolate have melted and sugar had dissolved; remove from heat. Stir in raisins, water and rum.
3 Using a metal spoon, stir butter mixture into dry ingredients until combined. Add eggs; mix well until smooth. Pour mixture into prepared tin; smooth surface. Bake 1-1/4 hours or until skewer comes out clean when inserted in center of cake. Leave cake in tin 1 hour before turning onto wire rack to cool. Dust with combined sifted cocoa and icing sugar before serving. Serve warm with thick cream. Cake is best eaten on the day it’s made.
 
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