Easy Chocolate Moose

Chocolate Moose


Ingredients:
320g (12oz) strong dark chocolate - 70% coco solids min
30g (1oz) unsalted butter
6 eggs
pinch of salt

Method:

1 - Separate the eggs, placing the whites into a large bowl.

2 - Break the chocolate into small pieces I like to use a chefs knife to cut it up as it helps with the melting,

3 - Put the chocolate in glass bowl set over a pan of barely simmering water. Add the butter and allow both to gently melt.

4 - Add a pinch of salt to the egg whites and whisk till they are just becoming stiff.

5 - Take the yolks and mix them up with a fork.

6 - When the chocolate and butter have melted allow them to cool for a couple of minutes then stir in the yolks.

7 - Fold in the egg whites with a metal spoon or spatula in three to four batches until fully mixed.

7 - Pour into ramekins or glasses and refrigerate for a couple of hours to set.

This is great topped with a little fresh whipped cream, or served with Amaretto Biscuits.

Moist Chocolate Cake

I got this recipe from an old food processor recipe book, the cake is amazing and very moreish. it's one of my wifes favourites, and i am not allowed to make this when she is on one of her diets.
Ingredients: -
4 eggs
225g Caster Sugar
2 Drops of Vanilla Essence
150g Dark Chocolate (minimum 70% cocoa solids any less and the cake does not work due to the fat content of the chocolate)
125g unsalted butter
50ml water
25g plain flour
50g Ground Almonds
Whipped Cream or  good quality Ice-Cream to serve and Icing Sugar to dust.
Use a 7 inch (18cm), lose bottom cake tin.

Method: -
1 - Preheat oven to gas mark 3 / 170°C / 320°F

2 - Whisk together the eggs, sugar and vanilla essence until light and fluffy.

3 - Put chocolate, butter and water in a bowl and heat over a saucepan of simmering water. Do not stir until it is completely melted. When they are all melted stir gently together. This is key, not to stir until it is melted as the water changes the composition of the chocolate if stirred too soon. I hav made a mess of this so many times.

4 - Using a metal spoon or spatula gently fold in the creamed mixture into the chocolate mix, and then fold in almonds and flour.

5 - Pour into cake tin and cook for 20-25 mins. To check if cooked see if the top is crispy.

Note – The cake will rise in the oven, but when cooled it will sink. The outside will be crispy and the centre will be slightly gooey a bit like a chocolate brownie.

Now dust with icing sugar and serve this with the whipped cream or ice-cream, and Indulge in chocolate heaven.