Cooking channel rachel khoo recipes for chocolate

Still hungry? To gain access to this delicious post — and so much more — upgrade to a paid subscription. Click here to peruse the tempting menu of subscription options and join a community of food-loving, joy-seeking folk. Enabled Disabled. When it comes to baking this cake it's much better to veer on the side of caution and underbake this you'll end up with a slight gooey centre then overbaking and ending up with a dry crumbly cake although you could crumble it up and have it on top of a scoop of vanilla ice cream - I'm a firm believer there's always a way of saving a dessert.

Preheat the oven to c fan forced. Add the chocolate and butter to a pot and melt gently. Stir occasionally. Take off the heat once you the butter and chocolate have melted. Meanwhile whisk the sugar, almonds, salt and cocoa powder together to break any lumps. Crack the eggs into the middle and whisk until you have a smooth paste. Pour in the melted chocolate.

Stir everything together and pour into cake tin. Bake for 45 minutes or until the skewer comes out every so slightly wet. Remove the cake from the oven. Leave to stand for 5 minutes before stirring until the chocolate is melted. Remove the torte base from the fridge and pour on the chocolate. Place back in the fridge for an hour. Take out of the fridge at least 30 minutes before serving.

Cooking channel rachel khoo recipes for chocolate

Slice into slivers using a knife dipped into boiling water and sprinkle each slice with a little sea salt. On this occasion, it happened to be a rather sad looking jar of tahini. Everyone knows that nuts and chocolate go together like a horse and carriage—well, the same could be said of tahini and chocolate. The nuttiness from the sesame seed paste works fantastically well with the caramel and chocolate.

Makes: 4 x 10cm cakes or 12 muffin-sized cakes. Equipment: Electric whisk or lots of muscles. Mix the milk, cider vinegar, oil, vanilla and salt together in a medium bowl. It may split but this is fine. Whisk until foamy. In another bowl whisk the dry ingredients together until well combined. Pour the wet ingredients and the apple puree into the dry ingredients and mix together just until there are no lumps.

Do not over mix otherwise you will have a tough cake. Bake for minutes or until it comes out clean when you insert a toothpick or sharp knife into the centre of a cake. Leave to cool completely before removing from the tin. Once the cakes are cold, remove from the tins and trim if they have a rounded top. Cut each cake in half horizontally to create two layers.

Brush off any excess crumbs and sandwich the two halves together with a tablespoon of apricot jam in between, spreading the jam out so it makes an even layer. Meanwhile, set up 4 tins or upturned tall glasses onto plates this will function as cake stands to glaze the cakes. Whisk together all the glaze ingredients in a pot. Continue to stir, making sure to scrape the sides and bottom of the pan, until the mixture starts to boil.

Boil for 2 minutes. Pour the mixture through a sieve and use a spatula to push the glaze through this will remove any air bubbles. Remove the cakes from the freezer and place on top of the tins. Pour the chocolate glaze over the cake. Check the sides of the cake are covered. Do not spread the glaze as it will otherwise disturb the jam top. With a clean slightly wet finger, wipe the chocolate drips off the bottom the cake.

Quickly repeat with the 3 other cakes using the glaze in the tray if needed. Transfer the cakes to a serving plate before decorating with flowers, berries or sprinkles. The lightness of this cake relies on the reaction between the vinegar, bicarbonate of soda and baking powder. For more recipes, click here. Cacao chilli crisp with noodles and pak choi.

Makes: g jar of chilli crisp Preparation time: 30 minutes Resting time: 30 minutes Cooking time: 10 minutes Vegan and gluten-free Ingredients 1 dried Ancho chilli 1 dried Chipotle chilli 3 tbsps Sichuan peppercorn 3 tbsps Cacao nibs 60g Salted peanuts 25g Dried chilli flakes 2 tbsps Sea salt flakes 2 tbsps Caster sugar 30g Fresh ginger 4 Shallots g Peanut oil 2 Pak choy g Flat rice noodles 2 tbsp Chilli crisp 2 tbsp Chinese black vinegar 2 tbsp Soy sauce To garnish: Thinly sliced spring onions, thinly sliced chilli, thinly sliced radishes, julienned carrot.

Method 1. Do the same with peanuts. To serve 1. Drain, rinse with cold water and add to the frying pan. Dish up into 2 bowls and serve with your choice of garnishes. Speedy chocolate mousse with homemade chocolate mint decorations. Divide between 4 to 6 glasses and leave to chill for at least 30 minutes.