White Chocolate
White chocolate cake:
Ingredients
300g butter, softened, plus extra for the tins
300g caster sugar
5 large eggs, beaten
1 tsp vanilla bean paste
1 tsp baking powder
300g self-raising flour
100g white chocolate, finely chopped
350g fresh raspberries, halved
For the ganache
450g white chocolate, finely chopped
200ml double cream
1 tbsp vanilla paste
Method
STEP 1: Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with
baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand
mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate
until it’s well distributed throughout.
STEP 2: Divide the mixture evenly between the tins and level out using a palette knife or the back of a
spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove
from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer
to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated
knife to cut away the peaks.
STEP 3:While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour
the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over
the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a
smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for
30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat
the cake.
STEP 4:Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct
the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill
the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache
and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin
layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining
ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight
container.
Dark Chocolate
Dark chocolate mousse:
Ingredients
3 ½ ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
⅛ teaspoon ground dried chipotle pepper
1 tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
½ cup heavy whipping cream, chilled
1 tablespoon heavy whipping cream, chilled
Directions
Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons
water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water.
When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to
cool for a few minutes.
Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of
simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot
egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill.
Whisk constantly until mixture has cooled to room temperature or slightly cooler.
Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft
peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the
cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until
nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.Cover each
ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
Compound chocolate
Chocolate Panna Cotta:
Ingredients
For the chocolate pannacotta:
90 ml milk, full-fat (1/4 cup + 2 tbsps)
150 ml heavy cream (1/2 cup + 2 tbsps)
½ teaspoon vanilla essence
2 tablespoons granulated sugar (24 grams)
2 teaspoons gelatin (7 grams)
2 tablespoons water, ice cold (30 ml)
90 grams dark compound chocolate, roughly chopped (1/2 cup)
oil for greasing
For the chocolate sauce:
120 ml heavy cream (1/2 cup)
90 grams dark compound chocolate, roughly chopped (1/2 cup)
Instructions:
Grease 2 cups with unflavored oil using a brush. Set aside
In a small bowl, combine the gelatin and cold water together. Set aside for 10 minutes to bloom
Next, in a saucepan on medium heat, combine the milk, heavy cream, vanilla essence and sugar.
Mix well. Add the bloomed gelatin and continue cooking until all the gelatin has melted
Bring this mixture to a boil. Switch off the gas and add the chopped dark chocolate to it. Mix well
making sure all the chocolate melts. Incase, the chocolate has not melted well, switch on the gas
for 2 to 3 mins on medium heat
Strain this pannacotta mixture and pour in cups. Refrigerate for 4 to 5 hours
Once firm and ready, its time to demold. Place the cups in a bowl filled with hot water. This will
loosen the edges of the pannacotta. You may even run a knife through the edges of the mold. Tilt
this pannacotta over a plate to demold
For the chocolate sauce:
Heat the heavy cream in a microwave or a sauce pan on medium heat. Once heated, add the chopped
chocolate to it and mix well. The chocolate should melt in the heat of the cream. Let this sit at room
temperature for 10 minutes. Then, pour it over the chocolate pannacotta and serve with fresh fruits
(optional).
Milk chocolate
Milk chocolate cookies:
Ingredients
1 cup butter flavored shortening
¾ cup white sugar
¾ cup brown sugar
2 large eggs
2 teaspoons Mexican vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Directions
Step 1: Gather all ingredients.
Step 2: Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
Step 3: Cream together butter-flavored shortening, brown sugar, and white sugar in a large bowl until
light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla.
Step 4: Combine flour, baking soda, and salt in a separate bowl; gradually stir into creamed mixture.
Step 5: Fold in chocolate chips until well combined.
Step 6: Drop by rounded spoonfuls onto the prepared cookie sheets.
Step 7: Bake in the preheated oven until light brown, 8 to 10 minutes. Allow cookies to cool on the
baking sheet for 5 minutes before removing to a wire rack to cool completely.