The dark, sweet, bitter and delicious flavour of chocolate is truly heaven. If you are a chocoholic and cannot get over it, we have something special for you. Today is the day when you can celebrate your love for chocolate in full bloom. This World Chocolate Day, prepare these gooey, and oh-so-delicious decadent chocolate recipes and indulge with a happy heart without worrying about the calories.
- Gooey Chocolate Brownies
Ingredients
- 225 gms of chocolate, semi-sweet
- 12 tablespoons butter, melted
- 1 ¼ cups sugar – 250 gms
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¼ cup of cocoa powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 180°C and line an 8-inch square baking dish with parchment paper
- Start by chopping the chocolate into chunks and melt half of the chocolate in the microwave for 20-second, saving half of the chocolate for later use
- In a large bowl, mix the butter and sugar with an electric hand mixer
- Now, beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in colour
- Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will start cooking), then sift in the flour, cocoa powder, and salt
- Fold in the mixture to incorporate the dry ingredients, make sure not to overmix as this will cause the brownies to be more cake-like in texture
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish
- Allow it to bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely
- Slice, then serve with a nice cold glass of milk and enjoy!
2. Chocolate Tiramisu
Ingredients:
- 110 gm of castor sugar
- 4 large eggs
- 50 gms of unsalted butter, plus extra for greasing
- 85 gms of plain flour
- 30 gms of cocoa powder
FOR THE TOPPING
- 100 gms of rich white chocolate
- 2 tablespoons of milk
- 250 gms of mascarpone
- 30 gms of castor sugar
- 1 large egg yolk
- 30 ml of sweet wine vinegar
- 50 ml of espresso coffee
- Cocoa powder, for dusting
- Rich dark chocolate for garnish
Instructions:
- Preheat the oven to 180 degrees celsius. Grease and line the large shallow tray with butter and parchment paper
- In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy
- Meanwhile, melt the butter in a small pan on medium heat, then fold it through the sugar and egg mixture with a spatula
- Now, sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion
- Once combined, spread the cake mixture across the prepared tray
- Allow it to cook for 10 minutes, or until firm and springy to the touch and leave it to cool
- Meanwhile, smash the white chocolate and add it to a glass bowl with milk
- Set it over a pan of gently simmering water, make sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally, until smooth
- Carefully mix the mascarpone with the castor sugar, egg yolk and the wine
- Once combined, fold through the melted white chocolate
- The sponge should be fairly cool by now, so tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer
- Sprinkle over the espresso and leave those to soak in for a couple of minutes
- Spoon the mascarpone mixture over the top, spreading it out in a fairly even layer
- Now, dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate, if you like
- Pop it in the fridge until you’re ready to eat.
Can’t get over your love for chocolate? Check out 4 Ways To Make Hot Chocolate.
