Recipe for Light chocolate torte

Recipe for Light chocolate torte
Ingredients of recipe for Light chocolate torte
50g/2oz whole blanched almonds
3 tbsp plain flour
75g/3oz plain chocolate (70% cocoa solids), finely chopped
50g/2oz cocoa powder, sifted
200g/7oz caster sugar
2 egg yolks
1 tbsp brandy
4 egg whites
10-15ml/2-3 tsp icing sugar, for dusting
Whipped cream and chocolate shaving, for serving

Method of recipe for Light chocolate torte
1. Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Brush the sides of a 20cm/8in springform tin with oil. Line the base with greaseproof paper. Finely chop the almonds in the food processor and then mix with the flour.
2. Whisk the egg whites in the mixer bowl with the whisk until softly peaking, then add in 50g/2 oz of the caster sugar and whisk until stiff. Transfer to another bowl. Change to the k beater then on low speed mix together the chocolate, cocoa and 150g/5oz sugar. With the splashguard in place whisk in 150ml/ ¼ pint boiling water to melt the chocolate and make the mix smooth. Whisk in the egg yolks and brandy.
3. Whisk the flour and almonds into the chocolate mixture. With a metal spoon, fold a quarter of the egg whites into the chocolate, then fold in the rest.
4. Spoon the mixture into the tin. Level if necessary. Bake on the lower shelf for 30-35 minutes or until a skewer pushed into the centre comes out with a few moist crumbs. Transfer the tin to a wire rack – the torte will sink like a soufflé.
5. Loosen the edges with a knife. Remove the side of the tin. Slide a knife between the torte and the paper and transfer to a serving plate. Dust with icing sugar. Top with spoonfuls of whipped cream and chocolate shavings.

Recipe for Raspberry ripple pavlova

Recipe for Raspberry ripple pavlova

Ingredients of Recipe for Raspberry ripple pavlova
250g/9oz raspberries
50g/2oz icing sugar
284ml/1/2 pint carton double cream
250g/9oz carton mascarpone
3 large free-range egg whites, at room temperature
175g/6oz caster sugar
5ml/1 tsp cornflour
Handful unsalted pistachios, sliced

Method of Recipe for Raspberry ripple pavlova
1. To make the semi-freddo, liquidise 150g/5oz of the raspberries and then pass through sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Using the mixer with whisk, whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
2. Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-2 ½ hours until half frozen.
3. Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20cm/8” circle on the paper. In a clean mixer bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour.
4. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 1 ¼ - 1 ½ hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
5. Remove the semi-freddo from the freezer and pile in big spoonfuls on the Pavlova. Finish off with a scattering of the remaining raspberries.

Recipe for Blackberry and cinnamon cake

Recipe for Blackberry and cinnamon cake
Ingredients Recipe for Blackberry and cinnamon cake
Butter for greasing
150g/5oz unsalted butter, softened
150g/5oz caster sugar
150g/5oz ground almonds
150g/5oz self-raising flour
1 egg
5ml/1 tsp ground cinnamon, plus extra for dusting
10ml/2 tsp vanilla extract
225g/8oz blackberries
Icing sugar, for dusting

Method Recipe for Blackberry and cinnamon cake

1. Heat oven to 350 F,180°C/fan 160°C/gas
2. Sprinkle over the blackberries and dot over the remaining cake mixture so that it covers the fruit. Place the tin on a baking sheet and bake for about 1 hour until golden and springy.
3. Leave to cool in the tin. Sift the icing sugar and a little cinnamon over the top of the cake to serve.

4. Grease and line the base of a 23 cm/9in spring-form tin. Put the butter, sugar, almonds, flour, egg, cinnamon and the vanilla into the kitchen machine bowl, using the K beater mix for on speed 2 increasing to speed 5 for 1 minutes until the ingredients are well mixed and slightly lighter in colour. Spread half the mixture into the prepared tin and flatten lightly using the pack of a fork.