Delicious chocolate

Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.

Below you will find recipes for Cupcake brownies, Chocolate gateau, Chocolate macaroon cupcakes, Frozen chocolate mousse cake, Caramel and chocolate tart, Chocolate truffle cakes and Brownie tart with cognac truffles.

Cupcake brownies

Ingredients

2 eggs
175 g Dansukker Brown Sugar Dry
100 g butter or margarine
100 g dark chocolate
100 g chopped walnuts
120 g plain flour
10 g Dansukker Vanilla Sugar Fairtrade
5 g baking powder 

Beat the eggs and sugar until fluffy. Melt the butter/margarine and stir into the egg mixture. Break the chocolate into pieces and melt it over a water bath or in a microwave at a low power. Stir the chocolate into the batter. Combine the flour, vanilla sugar and baking powder. Chop the walnuts and stir them into the batter along with the flour mixture. Pour the mixture into cake cases and bake in the centre of the oven for about 12 minutes at 200°C. 

Chocolate gateau

Ingredients

Dough
200 g butter or margarine
100 g Dansukker Dark Muscovado Sugar
275 g plain flour
50 g cocoa powder

Filling
100 g high quality dark chocolate
150 ml whipping cream
150 ml milk
75 g Dansukker Chocolate Flavoured Icing Sugar
15 g Dansukker Vanilla Sugar Fairtrade
30 g plain flour
3 egg yolks

Icing
100 ml Dansukker Light Syrup
75 g high quality dark chocolate
10 g butter or margarine

To serve
200-300ml whipping cream
250 g raspberries
20-30 g Dansukker Icing Sugar 

This gateau should be made a day in advance to give it the right flavour and consistency.

Work together all the ingredients for the dough. Put the dough in a plastic bag and refrigerate for at least 1 hour. Divide the dough into three equal pieces and roll each piece out into a flat disc about 25 cm in diameter. Place the discs on a baking sheet lined with baking parchment and bake at the centre of the oven at 175°C for about 12 minutes. Leave to cool on a wire rack. Break the chocolate for the filling into small pieces and put in a saucepan with the other filling ingredients. Simmer, stirring constantly, until the mixture is smooth. Leave to cool. Spread the filling on two of the cake discs and sandwich the cake together. Break the chocolate for the icing into small pieces, put it in a saucepan with the syrup and fat and bring to the boil. Spread the warm icing over the cake. Whip the cream until it forms soft peaks. Mash the raspberries and add the icing sugar. Serve the cream and the raspberry sauce with the gateau. 

Chocolate macaroon cupcakes

Ingredients

Bases
200 g almonds
200 g Dansukker Icing Sugar
2 egg whites

Buttercream
150 g butter or margarine
150 g Dansukker Muscovado Sugar
5 g cocoa powder
2 egg yolks

Icing
150 g good quality milk or dark chocolate
30 ml oil 

Grind the almonds. Mix the almonds and icing sugar. Add the egg whites and combine to make a smooth paste. Spoon the paste into cake cases. Bake in the centre of the oven at 200°C for about 15 minutes. Allow to cool. Beat the Muscovado sugar with the butter/margarine until smooth. Sift the cocoa powder into the mixture and stir in the egg yolks. Divide the filling between the bases. Put the cakes in the freezer for 30 minutes. Melt chocolate and coconut fat over a water bath. Dip the cakes in the melted chocolate with the cream side down. Refrigerate until set. Store in the refrigerator.

Frozen chocolate mousse cake