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 · 14 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 · 14 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 · 14 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 · 14 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 ...