Author's articles

Recipe for Chocolate Cream

By Richard Glanville · 13 years ago

Coffee Chocolate Cream Use a plain mould with a 600 millilitre capacity. Ingredients 340 grams Block Chocolate (roughly chopped) 140 millilitres Strong Black Coffee (hot) 425 millilitres Full Cream Milk 3 tablespoons Cornflour 2 teaspoons ...

Recipe for Chocolate Gateau

By Richard Glanville · 13 years ago

Ingredients: For Gateau 115 grams Flour pinch of Salt 115 grams Butter 8 Eggs 340 grams Castor Sugar 4 drops Vanilla Essence 450 grams Chestnuts (cooked and sieved) 425 millilitres Double Cream 115 grams Dessert ...

Recipe for Chocolate Swiss Roll

By Richard Glanville · 13 years ago

Ingredients: For the Sponge 30 grams Plain Flour 1 dessertspoon Cocoa pinch of Salt 3 Eggs (separated) large pinch Cream of Tartar 115 grams Castor Sugar 3 drops Vanilla Essence teaspoon Icing Sugar For the ...

Recipe for Hot Chocolate Souffle

By Richard Glanville · 13 years ago

Making a souffle can be tricky at the best of times. Here are 8 secrets to ensuring you have the maximum chance of success. Secrets to a successful souffle: 1) The souffle mixture should fill ...

Recipe for Chocolate Profiteroles

By Richard Glanville · 13 years ago

Ingredients: For Profiteroles Choux Pastry (sufficient for 6 people) Chocolate Sauce (see below) Chocolate Pastry Cream (see below) For Chocolate Sauce 170 grams Dessert Chocolate (roughly chopped) 285 millilitres Water 115 grams Granulated Sugar For ...

Recipe for Cold Chocolate Souffle

By Richard Glanville · 13 years ago

There are a couple of things to be wary of when making this souffle. Please take note of them before getting started. 1) The cream and egg whites must be folded in as soon as ...