You don’t need love, you need chocolate. When you’re sad, have a chocolate. When you’re happy, have a chocolate too. Let’s face it, who could possibly be able to resist a good chocolate? Chocolate is always the exclamation point of our celebration meals, and we want to share with you some irresistible chocolate recipes to give you that pure sugar rush happiness! Hope your soul is ready for this.
When life gets too much, often what’s needed is a dose of good old chocolate baked goods to uplift our soul and put a smile on our faces again. The reason why we love chocolate is because, not only is it a treat that tastes right in our mouth but is also boosts our mood significantly too. And it can be fancy or simple too, it all depends on how you present it.
Some Chocolate Recipes for you…
So, if you are in the mood to be a bit indulgent, there’s nothing like your favorite type of chocolate to treat yourself. While that expensive pair of shoes might be out of reach and planning a new vacation is simply not going to fly in this current time, you can bake some chocolatey treats that will melt everyone’s hearts. Look no further, we have three recipes for that sweet salvation.
Chocolate Frangipane Tart
Here we have an elegant Chocolate Frangipane Tart. When you bite into this tart, the magic happens when that morsel melts in your mouth in a rich flavor and indulgent texture. What wouldn’t one give to indulge in such a classic dessert that evoke feelings of jubilee?
For the tart base, you will need:
- Butter – 200gm
- Sugar – 100gm
- Whole Egg – 60gm
- Bread Flour – 350gm
- Baking Powder – 5gm
And, for a lovely almond filling:
- Butter – 150gm
- Icing Sugar – 120gm
- Custard Powder – 13gm
- Whole Egg – 90gm
- Ground Almond (Raw) – 150gm
- Fresh Raspberries – 60gm
Of course, what would this chocolate dessert be without:
- Rich’s Whip Topping Chocolate – 450gm
This recipe serves 12 portion.
- Beat sugar and butter until just mixed.
- Slowly add in whole eggs, then add in flour and baking powder.
- Rest the dough in the chiller for 2 hours, then roll 3mm thick.
- Form into an 8” pie mould and chill until needed.
- Beat butter, icing sugar and custard powder until combined.
- Add in eggs and mix until combined, followed by ground almonds.
- Pour the almond filling into the prepared tart base and place in the raspberries.
- Bake in the oven:
- Baking Temperature: Top at 180°C and Bottom at 190°C
- Baking Time: 35 minutes
- Whip Rich’s Chocolate Whip Topping to soft peak.
- Pipe the whipped topping onto the tart.
- Decorate as desired.
Chocolate Bundt Cake
This Chocolate Bundt Cake is a glorious and sticky chocolate mess and look at all those candies! It’s a delightful burst of colors on a plate. This one’s sure to put a smile on the children’s faces.
Chocolate Cake Batter
- Sugar – 420gm
- Butter – 260gm
- Ovalette – 20gm
- Egg – 6gm
- Flour – 300gm
- Baking Powder – 10gm
- Baking Soda – 5gm
- Cocoa Powder – 105gm
- Water – 360gm
- Chocolate Emulco – 3gm
- Vanilla Essence – 3gm
- Coffee Powder – 3gm
- Milk Chocolate – 200gm
- Avoset Whipping Cream – 200gm
- Gummy Candies – as needed
- Chocolate Décor – as needed
This recipe serves 1 portion.
Chocolate Cake Batter
- Beat A1 together until light and fluffy, then slowly add in A2.
- Once A2 has been completely mixed, alternately add in A3 and A4, scraping down sides occasionally until the batter is smooth.
- Pour into the Bundt cake mould and bake at 180°C for 35 to 50 minutes, rotate halfway.
- Once finished baking, allow the cake to chill overnight before un-moulding.
- Melt chocolate in the microwave.
- Heat up cream over medium low heat until bare simmer.
- Mix cream and chocolate together to form a ganache.
- Use ganache at 28°C to 30°C.
- Un-mould and trim Bundt cake.
- Fill the middle of Bundt cake with ganache.
- Decorate cake with gummy candies and chocolate décor as desired.
Chocolate Cookies Celup
Think of baking a batch of this for another fellow chocolate lover and give it to them as a gift. (Or if you rather not share, you can have these chocolate cookies to yourself) All dipped in that rich chocolate flavor, it’s love at first bite.
- Unsalted Butter – 125gm
- Sugar – 60gm
- Salt – 2gm
- Rich’s Non-Dairy Creamer – 15gm
- All Purpose Flour – 140gm
- Corn Starch – 15gm
- Cocoa Powder – 15gm
- Chocolate Chips – 30gm
- Sea Salt – 5gm
- Chocolate Sauce
- Compound Chocolate (Chopped) – 75gm
- Rich’s Non-Dairy Creamer – 125gm
- Almond Nibs – 30gm
- Dried Cranberries (Chopped) – 30gm
- Cream A1 until pale and fluffy.
- Add A2 into A1 and whip until combined.
- Add A3 into batter and whip at low speed until combined.
- Portion dough onto lined baking trays, sprinkle A4 on top.
- Bake at 180°C for 15 minutes.
- Heat B1 until warm and stir until well combined.
- Insert a layer of cookies into cookie jar.
- Pipe a layer of chocolate sauce onto cookies.
- Then, sprinkle C1 onto cookies.
- Repeat the previous steps until jar is filled.