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 Salted Caramel Chocolate Torte with Raspberries, Rich Chocolate Cake with Rose Petals, Chocolate Fondants, Rocky Road chocolate cake, Brownie Tart With Fluffy Meringue, Chocolate truffles with star anise, Caramel and chocolate tart, Chocolate and Orange Semifreddo and American Beauty Cake.

Salted Caramel Chocolate Torte with Raspberries

Salted Caramel Chocolate Torte with Raspberries

1 Cake

For the Salted Caramel
175g (6oz) Siúcra Granulated Sugar
125ml (4 ½fl oz) Cream
½ tsp Sea Salt
100g (4oz) Butter, cut into cubes

For the Torte
250g (9oz) Plain Chocolate, broken into pieces (70% cocoa solids)
150g (5oz) Butter, cut into cubes
175g (6oz) Siúcra Caster Sugar
1 tsp Vanilla Extract
100g (4oz) Ground Almonds
6 Large Eggs, separated
225g (8oz) Raspberries

To Serve
Siúcra Icing Sugar
Creme Fraiche

To make the caramel, place the Siúcra Granulated Sugar in a heavy-based pan and add three tablespoons of water. Heat gently, stirring only until the sugar has dissolved. Increase the heat to medium-high and bring the syrup to the boil. Simmer vigorously until the caramel turns a rich amber colour, swirling the pan occasionally to prevent hot spots but on no account stir.

Remove from the heat and stir in the cream and salt. Stir in the butter until you have achieved a smooth caramel and set aside to cool completely. This is best done a couple of hours in advance.

Preheat the oven to 190°C/350°F/Gas mark 4. Line a 23cm (9in) loose-bottomed cake tin with parchment paper.
Melt the chocolate, butter and Siúcra Caster Sugar together in a heatproof bowl set over a pan of barely simmering water. Remove from the heat and stir in the vanilla and almonds. Add the egg yolks one at a time.

Whisk the egg whites in a separate large bowl until they form stiff peaks. Fold one tablespoon into the chocolate mixture with a large metal spoon to loosen it, then fold in the rest, being careful to retain as much air as possible.
Transfer about two-thirds of the cake mixture into the prepared cake tin. Make a slight dip in the centre and spoon in the salted caramel and smooth over the surface. Cover with the rest of the cake mixture, smoothing it right to the edges.

Bake for 40 minutes until puffed and almost firm but still with a slight wobble in the middle. Leave to cool completely in the tin. The cake will slightly sink in the centre.

Transfer to a cake stand and pile the raspberries on top. Dust lightly with Siúcra Icing Sugar. Cut into slices, arrange on plates and add a dollop of creme fraiche.

Rich Chocolate Cake with Rose Petals

Rich Chocolate Cake with Rose Petals

Serves 8 people
Sweeten your Valentine’s Day and add the finishing touches to your meal with this decadent dessert from Siúcra. Moist, sumptuous, rich and beautifully decorated with delicate rose petals, this flourless chocolate cake is the perfect way to celebrate your love and makes a great centrepiece as part of a romantic meal.

175g Butter
175g Siúcra Light Golden Brown Sugar
6 medium free range eggs
175g good quality dark chocolate (approx. 70%)
175g ground almonds
9 inch spring-form tin, greased with a little sunflower oil and the base lined with a round of parchment paper
2-3 Roses, organic and pesticide free
1 egg white, beaten lightly with a fork
100g Siúcra Caster Sugar
A new small paint brush (a kids one works well)
175g good quality dark chocolate (approx. 70%)
175ml double cream

Chocolate Cake
Preheat oven to 170 degrees (fan).
Cream the butter and Siúcra Light Golden Brown Sugar together with an electric mixer until light and fluffy.
Separate the eggs.
Add the egg yolks one at a time, beating after each one.
Beat the egg whites in a clean bowl until they hold stiff peaks.
Melt the chocolate in a bowl over a pot of simmering water. Do not let the base of the bowl touch the water. Once the chocolate has melted, remove the bowl from the pot and allow the chocolate to cool for a couple of minutes.
Then pour the melted chocolate into the butter and sugar mixture and beat again with the electric mixer.
Next, mix in large spoonful’s of the ground almonds and the egg whites, alternating between each but finishing with the egg whites.
Pour the mixture into the prepared tin and place in the preheated oven for 40minutes. Remove from the oven and leave in the tin to cool.
When it has cooled, open the buckle and remove the sides of the tin but leave the base on. Place a cooling rack on top of the cake. Flip it over carefully and remove the base of the tin and the parchment paper.

Crystallised Rose Petals
Gently remove the petals off the roses.
Paint both sides of the petals with the egg white.
Sprinkle both sides of the petals with Siúcra Caster Sugar.
Place on a baking tray lined with parchment paper.
Leave somewhere warm overnight such as the hot press.

Chocolate Ganache
Heat the cream gently in a saucepan. Just as the cream reaches a simmer, turn off the heat. Put the chocolate into a bowl, pour over the warm cream and stir until the chocolate has melted.

Pour the ganache onto the centre of the cake and spread with a spatula or a knife evenly over the top of the cake. Then spread some down the sides.
Garnish with the crystallised rose petals and serve up to your loved one.

Chocolate Fondants

Chocolate Fondants

6 ovenproof ramekins

100 g butter
150 g good−quality dark chocolate
2 eggs
2 egg yolks
40 g Siúcra Caster Sugar
1 tsp vanilla extract
2 tbsp plain flour
1/2 tsp ground ginger
Butter and 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.

Rocky Road chocolate cake

Rocky Road chocolate cake

10-12 pieces

100 g butter
100 g dark chocolate, chopped
3 eggs
135 g Siúcra Rich Dark Brown
120 g plain flour
100 g smarties
100 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 and sugar until fluffy.

Fold in the flour and add the melted chocolate.

Carefully mix in the smarties, marshmallows and nuts.

Pour the mixture into the cake tin.

Bake for 20-30 minutes.

Decorate with marshmallows and chocolate sauce.

Brownie Tart With Fluffy Meringue

Brownie Tart With Fluffy Meringue

Serves 8-10

For the Brownie base:
50g dark chocolate, chopped
50g butter
4 tbsp cocoa powder
90g Siúcra Rich Dark Brown
2 eggs
40g plain flour
1/2 tsp baking powder

For the Raspberry Cream:
200g raspberries, frozen
1tsp vanilla extract
1 egg, lightly beaten
100g Siúcra Sure Set Jam Sugar
20g butter

For the Chocolate Mousse
50g dark chocolate
100g cream cheese
1 tsp vanilla extract
200ml whipping cream

For the Meringue
4 large egg whites (about 100ml)
180g Siúcra Granulated Sugar
50ml Glucose Syrup

For the 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 and add in Siúcra Sure Set Jam Sugar for about 5-7 min. Add in the vanilla extract. Remove from the heat and add the eggs and butter. Whisk together and leave to cool. 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 vanilla extract, 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.

Whisk the egg whites, Siúcra Granulated 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 at least 10 min. Place in the refrigerator for about 30 minutes. 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.

Chocolate truffles with star anise

Chocolate truffles with star anise

Makes 50

200 g milk chocolate
250 g dark chocolate
2 dl whipping cream
3 star anises
3 tbsp Siúcra Rich Dark Brown sugar
Cocoa powder

Chop up the chocolate.
Heat the cream together with the star anise. Just before it reaches a boil, remove from the hob and leave to stand for 5 minutes.
Reheat the cream, stirring in the chopped chocolate and the sugar. Remove the star anises.
Pour the mixture into the parchment-lined baking sheet.
Cover with cling film and refrigerate for at least 24 hours.
Cut into 50-60 pieces and dust with cocoa powder.

Caramel and chocolate tart

Caramel and chocolate tart

Serves 12

75 g butter or margarine
50 g Siúcra/McKinney's Icing Sugar

Caramel Filling:
200 g crushed chocolate cakes, e.g. cookies
400 ml sweetened, condensed milk*
75 g butter or margarine
50 g Siúcra/McKinney's Granulated Sugar

Chocolate filling:
200 g dark chocolate, chopped
150 ml whipping cream
2 tbsp Siúcra/McKinney's Granulated Sugar
40 g butter

150 ml whipping cream
Chocolate chips

Base: Melt the fat and Siúcra/McKinney's 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 Siúcra/McKinney's 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, Siúcra/McKinney's 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.

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

* Condensed milk: Boil together 1 litre milk and 150g Siúcra/McKinney Brown Sugar in a low, broad-bottomed saucepan (preferably Teflon) until about 400 ml remains. Takes about 30 minutes. The milk becomes light brown, thick and possibly crumbly.

Chocolate and Orange Semifreddo

Chocolate and Orange Semifreddo

Makes 2 litres

3 eggs
2 egg yolks
1 tsp vanilla essence or exclude
160 g Siúcra caster sugar
500 ml whipping cream
250 g dark chocolate, melted
100 g praline, chopped
The zest of 1 orange

Combine the eggs, yolks, vanilla extract and caster sugar in a heat−proof bowl. Place the bowl over a saucepan of barely simmering water and whisk the mixture with an electric whisk for 6−8 minutes or until it turns light and thick. Remove from the heat and allow to cool off slightly.

Carefully fold in the whipping cream into the egg mixture and mix until smooth. Pour in the melted chocolate, a little at a time, add the crushed praline and stir.  Add the orange zest. Pour the mixture into a 2 litre tin or two smaller tins and freeze for 6 hours or overnight.  

Allow the semifreddo to sit at room temperature before serving. Serve straight away, directly from the tin, or spoon into individual bowls.

American Beauty Cake

American Beauty Cake

Makes 12-14 slices
A firework display of colour and flavour.

225 g butter
300 g chopped dark chocolate (70%)
6 eggs
90 g Siúcra Granulated Sugar
90 g Siúcra Rich Dark Brown sugar
1/4 tsp of vanilla extract
2 tbsp dark rum or a liqueur of your choice
50 g butter
275 g chopped chocolate, any kind
3 egg yolks
3 tbsp Siúcra Rich Dark Brown Sugar
1/4 tsp vanilla extract
3 egg whites
200 ml whipping cream
100 ml whipping cream
1/4 tsp vanilla extract
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, sugar and vanilla extract 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.

Melt the butter, remove from the heat and add the chopped chocolate.
Beat the egg yolks, sugar and vanilla extract.
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.

Heat up the cream in a small saucepan. Remove from the heat and add the vanilla extract 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.