Chocolate Bars
The most popular Chocolate creations and “hands down” winner in Internet searches world-wide according to Google is my all time favorite … CHOCOLATE BARS. And from one chocolate lover to another, I would like to share with your the most successful Chocolate recipes that our Chocoholic staff have prepared themselves and taste tested.

The World’s Best Rasberry Chocolate Bars
Base:

4 (1 oz.) squares unsweetened chocolate, cut into pieces

1/2 C. butter or margarine

2 C. sugar

1/4 t. salt

1 t. vanilla extract

4 eggs

1 C. all-purpose flour

Filling:

1/2 C. seedless raspberry preserves

2 (1 oz.) squares semisweet chocolate, cut into pieces

1 (1 oz.) square unsweetened chocolate, cut into pieces

1/3 C. sugar

1/4 C. water

2 eggs

1 C. unsalted butter, regular butter or margarine, cut into small pieces, softened

Glaze:

1 (1 oz.) square unsweetened chocolate, cut into pieces

1 T. butter or margarine

Preheat oven to 350ºF. Grease 13 x 9-inch baking pan.

In small saucepan over low heat, melt 4 ounces unsweetened chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool.

In large bowl, beat 2 cups sugar, salt, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in prepared pan. Bake at 250 degrees for 25 to 30 minutes or until set. Cool. Spread raspberry preserves over base.

In small saucepan over low heat, melt 2 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat.

In another small saucepan, bring 1/3 cup sugar and water to a boil, boil 1 minute.

In large bowl, beat 2 eggs until frothy. Gradually add sugar and water mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter, a small piece at a time, beating well after each addition. Add melted chocolate and beat until smooth. Spread filling carefully over preserves.

In small saucepan over low heat, melt 1 ounce unsweetened chocolate and 1 tablespoon butter, stirring constantly. Drizzle over filling. Refrigerate 1 hour; cut into bars. Store in refrigerator.

Makes about 36 bars.
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Chocolate
The PERFECT RICH CHOCOLATE CAKE

It must be rich, but not overly caloric, involving sour cream which brings a certain creamy taste. This rich chocolate cake is made using a mixture of half-fat crème fraiche and vegetable oil, giving a moist cake that won’t break the calorie bank.

You can make it richer or simpler by topping it with a rich ganache, or dusting it with icing sugar. Suggested topping are below.

Ingredients:

  • 8 oz self-raising flour, sieved
  • 3 tbsp cocoa
  • 0.5 tsp bicarbonate of soda
  • 6 oz caster sugar
  • 3 eggs
  • 150 ml crème fraiche
  • 150 ml sunflower oil
  • 3 tbsp golden syrup

Method:

  • Tip the dry ingredients into a bowl or food processor and mix to combine.
  • In a jug, whisk the eggs until pale, then add the crème fraiche, sunflower oil, and golden syrup. Whisk together thoroughly, then tip the mixture into the dry ingredients and beat or blend to combine.
  • Pour the batter into a greased 8” round tin, and bake at 140 degrees C for 40 mins-1 hour. Cool on a wire rack.

The BEST CHOCOLATE CAKE EVER

This is our perfect chocolate cake. It’s light enough to take a buttery filling, or – for a change – cherry jam, and a ganache topping. It’s also fluffy and charming enough to convert the anti-chocolate cake league.

Ingredients:

  • 8 oz self-raising flour
  • 3 tbsp cocoa
  • 2 tsp baking powder
  • 8 oz margarine
  • 8 oz caster sugar
  • 4 eggs, beaten
  • 10 tbsp milk

Method:

  • Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
  • Tip into two well-greased 8” round baking tins, and bake at 160 degrees C for about 50 minutes.
  • Test with a skewer – when it comes out of the cake clean, the cake is done.
  • Cool on a wire rack, and finish with icing of your choice.

Toppings

Each topping recipe makes enough to top one 8” cake. To make enough to fill and cover, double the quantities.

Chocolate ganache: Pour 4 floz double cream into a saucepan, and add 4oz of broken dark or milk chocolate. Allow to melt, whisk to blend, and then refrigerate until it reaches spreading consistency. Spread over the cake.

Chocolate butter icing: Beat 3 oz butter until soft. Sift in 6oz icing sugar and up to 1 oz of cocoa, depending how strong you want the icing. Add 1tbsp boiling water and beat until well blended.