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 Chocolate cream with minty meringue topping, American Beauty Cake, Chocolate fondants, Rocky Road chocolate cake, Cupcake brownies, Chocolate and Raspberry Balls, Chocolate gateau, Raspberry mud cake, Brownie tart with fluffy meringue, Chocolate truffle cakes and Caramel and chocolate tart.


Chocolate cream with minty meringue topping

Chocolate cream with minty meringue topping

6 small portions
Ingredients

75 g dark chocolate, chopped
200 ml whipping cream
3 tbsp Dansukker Jelly Sugar Multi
1 tbsp Dansukker Muscovado Syrup
1 tsp Dansukker Vanilla Sugar

Meringues
3 egg whites
180 g  Dansukker Granulated Sugar
30 g  Dansukker Icing Sugar
roasted hazelnuts, chopped for decoration
1-2 drops peppermint


Chop up the chocolate and set aside.
Combine the cream and jelly sugar in a small saucepan. Bring to the boil and boil for 30 seconds.
Pour the warm cream over the chopped chocolate. Add the muscovado syrup and vanilla sugar. Mix until smooth, pour into six small dishes and leave to set.
For the meringue: heat the egg whites and sugar in a pan over a water bath until the sugar has dissolved.
Remove the pan from the heat and pour the egg whites into a mixing bowl. Whisk the meringue for 5-10 minutes while adding the icing sugar. Add peppermint to taste.
Pipe the meringue over the chocolate cream and caramelise the surface using a chef’s blow torch.
Sprinkle with chopped roasted hazelnuts.

Tip
Make small meringues with the remaining meringue mix.

The recipe was made by

Dansukker

American Beauty Cake

American Beauty Cake

Makes 12-14 slices 2 hours + 6 hours
Ingredients

225 g butter
300 g chopped dark chocolate (70%)
6 eggs
90 g Dansukker Granulated Sugar
90 g Dansukker Dark Brown Sugar
1 tbsp Dansukker Vanilla Sugar
2 tbsp dark rum or a liqueur of your choice

Mousse
50 g butter
275 g chopped chocolate, any kind
3 egg yolks
3 tbsp Dansukker Dark Muscovado Sugar
3 tsp Dansukker Vanilla Sugar
3 egg whites
200 ml whipping cream

Glaze
100 ml whipping cream
75 g Dansukker Organic Light Syrup
3 tsp Dansukker Vanilla Sugar
100 g chocolate

Garnish with fresh berries


Pre-heat the oven to 175 °C. Place a sheet containing water in the bottom of the oven.

Line a spring form pan (20 cm in diameter) with parchment paper, fixing it to the base so that the mixture does not seep out.

Melt the butter, remove from the heat and pour in the chopped chocolate. Stir until it melts.

Beat the eggs and sugar until fluffy.

Add the rum and pour the mixture into the springform pan.

Bake for 50–60 minutes until the cake has solidified.

Remove from the oven and leave to cool.

Mousse
Melt the butter, remove from the heat and add the chopped chocolate.

Beat the egg yolks, sugar and vanilla sugar.

Add the melted chocolate and stir.

Whisk the egg whites until firm.

Carefully fold the egg white into the mousse, a third at a time.

Whip the cream and carefully fold it into the mousse until the mixture is completely smooth.

Spread the mousse over the cooled chocolate cake. Cover with cling film and freeze for at least 6 hours.

Glaze
Heat up the cream and syrup in a small saucepan. Remove from the heat and add the vanilla sugar and chocolate.

Stir until the glaze is completely smooth, and leave to cool.

Remove the cake from the freezer and place on a cake stand.

Pour the glaze onto the middle of the cake and spread it towards the edges so that it oozes over the sides.

Return it to the freezer and bring it out 20-25 minutes before eating.

The recipe was made by

Dansukker

Chocolate fondants

Chocolate fondants

Makes 6 ovenproof ramekins
Ingredients

100 g butter
150 g good-quality dark chocolate
2 eggs
2 egg yolks
40 g Dansukker Superfine Sugar
1 tbsp Dansukker Vanilla Sugar
2 tbsp plain flour
1/2 tsp ground ginger
Butter + granulated sugar to grease and coat the ramekins
Cranberries or berries of your choice to serve


Melt the butter in a saucepan and remove from the heat.

Break the chocolate into pieces and allow to melt in the butter.

Beat the eggs, yolks and sugar in a bowl.

Add the dry ingredients and fold them into the chocolate and butter mixture.

Stir until the mixture turns smooth and glossy.

Grease the ramekins and coat them with the sugar.

Spoon the mixture into the ramekins. This stage can be done in advance.

Preheat the oven to 200 °C and place the ramekins in the centre of the oven.

Bake the fondants for 6-8 mins, making sure you don't overbake them. The centre should be soft and oozy.

Serve straight away with a ball of ice cream or a dollop of cream and berries of your choice.

The recipe was made by

Dansukker

Rocky Road chocolate cake

Rocky Road chocolate cake

10-12 pieces
Ingredients

100 g butter
100 g dark chocolate, chopped
3 eggs
150 g Dansukker Dark Muscovado Sugar
75 g Dansukker Light Syrup
180 g plain flour
100 g NonStop or smarties
50 g mini marshmallows
100 g peanuts or cashews


Preheat the oven to 175 °C.
Grease a springform cake tin (22-26 cm in diameter).
Melt the butter, remove from the heat and add the chopped chocolate, stirring until it melts.
Whisk the eggs, sugar and syrup until fluffy.
Fold in the flour and add the melted chocolate.
Carefully mix in the NonStops, marshmallows and nuts.
Pour the mixture into the cake tin.
Bake for 20-30 minutes.
Decorate with marshmallows and chocolate sauce.

The recipe was made by

Dansukker

Cupcake brownies

Cupcake brownies

About 25
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
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.

The recipe was made by

Dansukker

Chocolate and Raspberry Balls

Chocolate and Raspberry Balls

makes about 40
Ingredients

175 g butter at room temperature
180 g Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
3 tbsp cocoa powder
50 g dark chocolate, finely chopped
210 g porridge oats
1 tbsp cognac or apple juice
2 tbsp raspberries, freeze-dried, crushed

To decorate
100 g dark chocolate, melted
raspberries, freeze-dried, crushed


Beat the butter and sugar until smooth.
Fold in the cocoa powder, chocolate, oats and cognac/apple juice. Finally, fold in the freeze-dried raspberries.
Form into balls, dip in the melted chocolate, place on a baking sheet and decorate with a few freeze-dried raspberries.

The recipe was made by

Dansukker

Chocolate gateau

Chocolate gateau

Serves 10-12
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
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. 

The recipe was made by

Dansukker

Raspberry mud cake

Raspberry mud cake

About 35 pieces
Ingredients

250 g butter or margarine
300 g dark chocolate
5 eggs
200 g Dansukker Dark Muscovado Sugar
50 g cocoa powder
125 ml milk
100 g plain flour
10 g baking powder
20 g Dansukker Vanilla Sugar
500 g raspberries

Topping
200 g butter or margarine
300 g chocolate (any kind)
175 g Dansukker Icing Sugar Chocolate


Melt the fat and chocolate in a saucepan over a low heat. Whisk together the eggs and muscovado sugar. Add the milk and the chocolate mixture. Mix together the dry ingredients and fold them into the paste. Pour into a shallow baking tin measuring 30 x 40 cm lined with greased baking parchment. Sprinkle with the raspberries. Bake in the centre of the oven at 175 °C for approx. 15 minutes. Allow to cool.

Melt the fat and chocolate in a saucepan over a low heat. Stir in the icing sugar. Spread the topping over the cake. If desired, serve the cake with lightly whipped cream and raspberries.

The dark chocolate can be replaced with milk or white chocolate. In that case, replace the muscovado sugar with fine granulated sugar.

The recipe was made by

Dansukker

Brownie tart with fluffy meringue

Brownie tart with fluffy meringue

Serves 8-10
Ingredients

Brownie base
50 g dark chocolate, chopped
50 g butter
50 ml cocoa powder
100 ml Dansukker Dark Muscovado Sugar
2 eggs
75 ml plain flour
1/2 tsp baking powder

Raspberry cream
200 g raspberries, frozen
2 tsp Dansukker Vanilla Sugar
1 egg, lightly beaten
50 ml Dansukker Jelly Sugar Multi
20 g butter

Chocolate mousse
50 g dark chocolate
100 g cream cheese
2 tsp Dansukker Vanilla Sugar
200 ml whipping cream

Meringue
4 large egg whites (about 100 ml)
200 ml Dansukker Granulated Sugar
50 ml Dansukker Glucose Syrup


Brownie base
Melt the butter in a saucepan, remove from the heat and stir in the chopped chocolate.

Beat the eggs and sugar until fluffy.

Add the chocolate butter mixture and sift the flour, cocoa and baking powder into the mixture.

Pour into a greased springform cake tin about 20 cm in diameter. Bake for 8-10 min at 175 °C. Leave to cool.

Raspberry cream
Boil the raspberries together with the jelly sugar and vanilla sugar for about 5-7 min.

Remove from the heat and add the eggs and butter.

Spread the raspberry cream over the cooled brownie base. Place in the freezer.

Chocolate mousse
Chop the chocolate and place in a large bowl.

Heat the cream and pour over the chocolate. Stir until the chocolate dissolves. Place in the refrigerator and leave to cool.

Add the cream cheese and beat until creamy. If it becomes too thick, add a little un-whipped cream.
Take the base from the freezer and spread the chocolate mousse over the raspberry cream. Return to the freezer.

Meringue
Whisk the egg whites, sugar and glucose syrup in a mixing bowl over a water bath until the sugar has dissolved.

Remove the bowl from the heat and tip the egg whites into a mixing bowl. Whisk the meringue for 5-10 min.

Pipe or spread the meringue over the tart and flame the top with a culinary torch.
The finished tart stores well in the freezer. Remember to thaw the cake for at least 3 hours in the refrigerator before serving.

The recipe was made by

Dansukker

Chocolate truffle cakes

Chocolate truffle cakes

makes about 20
Ingredients

Cake
50 g liquid margarine
2 eggs
200 g Dansukker Light Muscovado Sugar
180 g plain flour
10 g baking powder
15 g Dansukker Vanilla Sugar
100 ml water

Truffles
225 g dark chocolate
150 ml whipping cream
100 g Dansukker Icing Sugar Chocolate
200 g butter or margarine

Icing
125 g Dansukker Icing Sugar Chocolate
15 ml water
5 ml oil or liquid margarine

Decoration
60 g Dansukker Icing Sugar
10 ml water
1 drop peppermint oil
Red food colouring


Whisk together the egg and muscovado sugar until light and fluffy. Combine the flour and baking powder and fold into the mixture. Stir in the margarine and water. Pour the mixture into a greased, crumbed, rectangular tin, about 1 1/2 litres capacity. Bake in the lower part of the oven at 175 °C for about 40 minutes. Use a skewer to check that the cake is dry in the middle.

Combine the chocolate, whipping cream and icing sugar in a saucepan and simmer gently until the truffle has thickened. Stir in the fat and whisk until cooled.

Mix together all the ingredients for the icing.

Cut 10 slices from the sponge cake. Sandwich the slices together 2 and 2 with a little of the truffle. Divide each double slice into 4 pieces. Ice each one with a little icing. Pipe a ring of truffle on top of each cake. Combine the ingredients for the decoration and place a spoonful in the middle.

The recipe was made by

Dansukker

Caramel and chocolate tart

Caramel and chocolate tart

Serves 12
Ingredients

Base
75 g butter or margarine
1/2 dl Dansukker Icing Sugar Chocolate
200 g crushed chocolate cakes, e.g. cookies

Caramel filling
4 dl sweetened, condensed milk*
75 g butter or margarine
1/2 dl Dansukker Granulated Sugar

Chocolate filling
200 g dark chocolate, chopped
1 1/2 dl whipping cream
2 tbsp Dansukker Granulated Sugar
40 g butter

Decoration (optional)
1 1/2 dl whipping cream
Chocolate chips


Melt the fat and icing sugar in a saucepan. Mix in the crushed cakes. Press the mixture into a springform tin. Refrigerate.

Caramel filling
Mix together the milk, margarine and granulated sugar and boil until thick, about 6 minutes. Allow the cream to cool slightly, then pour into the base. Refrigerate.

Chocolate filling
Combine the dark chocolate, whipping cream, granulated sugar and butter in a saucepan and melt over a low heat. Allow to cool slightly then pour the mixture into the base.

Refrigerate until ready to serve.

Before serving, decorate the caramel and chocolate tart with the whipped cream and chocolate chips.

* Condensed milk Boil together 1 l milk and 150 g Dansukker cane sugar in a low, broad-bottomed saucepan (preferably a Teflon saucepan) until about 4 dl remains. Takes about 30 minutes. The milk becomes light brown, thick and possibly crumbly.

The recipe was made by

Dansukker