Food Gift Hamper

Chocolate Heaven: old-fashioned choc cake

Cook Time: 35 min

Level: easy

Yield: approximately 8 servings

Ingredients

Cake:

• 1 1/2 cups all-purpose flour
• 1 cup superfine sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup best-quality cocoa
• 1 1/2 sticks soft unsalted butter
• 2 large eggs
• 2 teaspoons good-quality vanilla extract
• 2/3 cup sour cream
• Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered

Frosting:

• 6 ounces good-quality semisweet chocolate, broken into small pieces
• 3/4 stick unsalted butter
• 2 1/2 cups confectioners’ sugar
• 1 tablespoon light corn syrup
• 1/2 cup sour cream
• 1 teaspoon good-quality vanilla extract
• Sugar flowers, to decorate, optional

Directions

Take everything out of the refrigerator so that all ingredients can come room temperature.

Preheat the oven to 350 degrees F.

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.

Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the frosting later.

To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.

While the chocolate and butter is cooling a little, sieve the confectioners’ sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.

Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners’ sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.

You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners’ sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.

Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.

Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.

Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.

I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

Hampers Chocolate cake ingredients:

115g (4oz)self raising flour-115g (4oz) caster sugar-115g (4oz) margarine-2 small barsmilk chocolate-2 eggs-175g (6oz) icing sugar-115g (4oz) margarine

Method:

1. Preheat oven to 180c and grease to 7ins cake tins
2. Melt 1 bar of chocolate over a saucepan of boiling water.
3. Put the butter and caster sugar in a bowl and mix to light and fluffy and white in colour.
4. Add the eggs and a little of the flour and mix.
5. Then add the chocolate and the flour a little a time folding in till all as gone.
6. Add the mixture equally between the two tins.
7. Bake for a bout 20 mins.
8. Leave to cool in tins for 10mins then turn out on to a cooling rack to fully cool
9. Melt the rest of the chocolate and mix with the margarine and icing sugar.

10. Put some of the chocolate butter icing on one of the cakes and then sandwich together.
11. With the rest spread over the top and sides of the cake then leave to set. You could decorate with chocolate sprinkles if like.

Ultimate chocolate hampers cake (Cuts into 14 slices)

Preperation and cooking times : Prep 30 40 min, Cook 1 hr min 1 hr 30 min, Plus baking and cooling time without icing.

Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Rich hampers chocolate cake

Ingredients (serves 12)-200g good-quality dark chocolate, chopped- 200g butter, softened-1 cup dark brown sugar-1 teaspoon vanilla extract-3 eggs, at room temperature-1 1/2 cups self-raising flour-2 tablespoons cocoa powder-1/2 cup milk-chocolate curls or shavings (optional), to serve (see note)-Chocolate icing-200g good-quality dark chocolate, chopped-1/2 cup thickened cream

Method

Make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.
Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.
Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve. Notes & tips : To make chocolate curls, run a clean potato peeler down the side of a block of chocolate, allowing curls to fall onto a plate.

Double Chocolate Layer Cake (Serves 12 to 14)-any fine-quality semisweet chocolate will produce a wonderful result in either.

INGREDIENTS: For cake layers: 3 ounces fine-quality semisweet chocolate such as Callebau- 1 1/2 cups hot brewed coffee- 3 cups sugar- 2 1/2 cups all-purpose flour- 1 1/2 cups unsweetened cocoa powder (not Dutch process)- 2 teaspoons baking soda- 3/4 teaspoon baking powder-1 1/4 teaspoons salt- 3 large eggs-3/4 cup vegetable oil- 1 1/2 cups well-shaken buttermilk-3/4 teaspoon vanilla-For ganache frosting: 1 pound fine-quality semisweet chocolate- 1 cup heavy cream-2 tablespoons sugar-2 tablespoons light corn syrup-1/2 stick (1/4 cup) unsalted butter-Special equipment:Two 10- by 2-inch round cake pans

DIRECTIONS -Make cake layers:

Preheat oven to 300° F and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before servin.

Chocolate brownie biscuits

Ingredients:1/3 cup chopped hazelnuts or pine nuts-1 1/2 cups all-purpose flour-1/2 cup natural cocoa powder-unsweetened -1 teaspoon baking powder-1/4 teaspoon salt-1 cup sugar-1/2 cup (1 stick) unsalted butter, at room temperature-2 large eggs-1/2 teaspoon pure vanilla extract-1/4 cup cacao nibs
Directions
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter 1 large baking sheet.Toast the hazelnuts on an unbuttered baking sheet for 10 to 12 minutes, or until golden brown and fragrant.
Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl; whisk to blend.With an electric mixer, beginning on low speed and increasing to medium-high, beat the sugar and the butter in a medium bowl until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low, add the flour mixture, one-third at a time, scraping down the side of the bowl as necessary, and beat just until blended. Stir in the hazelnuts and nibs with a rubber spatula until well blended.
Halve the dough and place both portions on the buttered baking sheet. Quickly form each piece into a 13- by 1-inch log, and place them at least 3 inches apart on the baking sheet. Smooth each log with damp fingers.
Bake for 35 minutes, turning the pan once, or until the logs are firm to the touch and cracked on top. Let cool on the pan for 10 minutes. Transfer the logs to a cutting board and cut each log diagonally into 3/8-inch slices with a serrated knife. Arrange the slices on the same baking sheet and return to the oven. 

Bake for 18 to 20 minutes, turning the cookies over halfway through baking, or until crisp and dry on both sides. Let cool completely on a wire rack. Store in an airtight container for up to 2 weeks. Makes about 3 dozen cookies

double chocolate fudge brownie

Ingredients:1 lb. butter-21 oz. extra dark Pure Dark Chocolate or 62% Dark Semi Sweet Chocolate-6 eggs-1 teaspoon vanilla extract-21 oz. sugar-5 1/2 oz. all purpose flour-1/2 teaspoon salt-15 oz. SPECIAL DARK Chocolate Chips-6 1/2 oz. toasted walnuts-1/2 oz. baking powder

Directions

Melt butter and chocolate in the microwave. Mix then set aside. In a mixing bowl with a whisk attachment, whip the eggs, sugar, vanilla and salt until light and fluffy. On a low speed, slowly add the chocolate mixture to the egg mixture. Then add the dry ingredients and mix well. Follow with the chips and nuts. Pour the batter into a greased baking pan.
Bake at 350°F for 35-45 minutes.Let cool at room temperature.

chocolate sugar cookies

Ingredients:1 (3.53 ounce) package cacao reserve 65% Extra Dark Chocolate, chopped*-3 cups all-purpose flour-1 teaspoon baking powder-1/2 teaspoon baking soda-1/4 teaspoon salt-1/2 cup (1 stick) unsalted butter, at room temperature-1 1/4 cups granulated sugar-1 large egg-1/2 cup sour cream

Directions:
Melt the chocolate in a medium heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and let cool.Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
With an electric mixer on medium speed, beat the butter and sugar in a large deep bowl just until thoroughly blended. Beat in the egg and melted chocolate, until blended. Reduce the heat to low. Add the flour mixture and the sour cream alternately, in 3 parts, beating just until blended after each addition and scraping down the sides of the bowl as necessary.
Divide the dough into 3 equal pieces, shape into disks, wrap in wax paper, and refrigerate for 2 hours, or until firm enough to roll.
Position a rack in the middle of the oven and preheat the oven to 375°F. Butter 3 baking sheets.On a lightly floured work surface, with a floured rolling pin, roll out 1 piece of dough to 1/8 inch thick. Cut out cookies with a 3-inch scalloped-edge cutter. Transfer the cookies to the baking sheets, about 1-inch apart. Gather up the dough scraps for rerolling. Repeat with remaining dough.
Bake one sheet at a time for 12 minutes. Let the cookies cool on the baking sheet for about 1 minute, then transfer to a wire rack with a long thin metal spatula to cool completely.Makes about 5 dozen cookies *Note: If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity – the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.

chunky chocolate nut cookies

Ingredients: 8 ounces 62% Semisweet Chocolate, chopped*-3 tablespoons unsalted butter-1/2 cup plus 2 tablespoons packed dark brown sugar -2 large eggs-1 teaspoon vanilla extract -1/3 cup plus 1 tablespoon all-purpose flour-1/4 teaspoon baking powder-Pinch of salt-3 ounces 70% Bittersweet Chocolate, cut into 1/2-inch chunks*-1 cup chopped pistachios or toasted hazelnuts

Directions
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter 2 large baking sheets.
Melt the 62% semisweet chocolate with the butter in a medium heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and let cool.With an electric mixer on medium speed, beat the sugar, eggs, and vanilla in a large bowl until thoroughly blended and smooth. Whisk in the chocolate mixture. Sift the flour, baking powder, and salt over the mixture and whisk until well blended. Stir in the 70% bittersweet chocolate and the pistachios.
Drop the batter, using a scant 1/4 cup for each cookie, about 2-inches apart, in 16 mounds on the prepared baking sheets. Bake, one sheet at a time, for 10 to 12 minutes, or until the tops are slightly cracked and the surface has a dull sheen. Cool the cookies on the baking sheets on wire racks for 10 minutes, then transfer to the racks to cool completely.Makes 16 cookies.

Warm Chocolate Cakes with Berries

1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds-8 ounces bittersweet chocolate, chopped-1/2-teaspoon instant espresso powder-4 large eggs-4 large egg yolks-2/3 cup granulated sugar
-4 teaspoons all-purpose flour, plus more for dusting molds-3 tablespoons Frangelico or hazelnut liqueur
-1-cup fresh raspberries-1 cup fresh strawberries-Fresh mint, for garnish

Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow cooling slightly.
In a large bowl, add eggs, yolks, and sugar. Using an electric mixer beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter. 

Preheat oven to 450 degrees F.
Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.
Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

Rich Chocolate Cake

Prep time: 15 minutes | cooking time: 25 minutes | makes 12 slices

Well the name says it all. This is the richest chocolate cake around. To make it a 2 layers cake, multiply the ingredients by one half and divide into 2 separate spring form pans. If you don’t have spring form pans, cover the bottoms in parchment paper or it will stick.

Equipment: Spring form pans, 2 good sized bowls, a Wisk, saucepan

Ingredients: 3/4-cup whole-wheat pastry flour-1 cup all purp unbleached flour-2 teaspoons baking powder-1-teaspoon baking soda-3/4-cup good cocoa powder-1/2-teaspoon salt-1-cup plain soy milk 1/2-cup canola oil-1 1/2 cups pure maple syrup- 1 teaspoon apple cider vinegar-2 teaspoons vanilla

Directions
Preheat oven to 350 F. Spray a 9-inch spring form pan with non-stick cooking spray.Sift together flours and baking powder and baking soda.In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and Wisk well until it is dissolved. Remove from heat.Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry. Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting.

Chocolate cake with hazelnut semifreddo

Total time: 1 hour, 10 minutes plus freezing time-6 ounces bittersweet chocolate-1/4-cup butter, plus extra for buttering the pan-4 egg yolks-1 1/2 cups sugar, divided-1 1/2 teaspoons vanilla, divided-7 egg whites, divided-1/8-teaspoon salt-1/4-cup cocoa, sifted-3/4 cup toasted hazelnuts-1 cup whipping cream-1 tablespoon amaretto liqueur

1. Heat the oven to 350 degrees. Combine the chocolate and butter in a metal bowl set over a pan of simmering water and heat until melted and just combined, stirring occasionally. Remove from heat and allow cooling until just warm to the touch but still melted.

2. While the chocolate is cooling, beat the egg yolks until light and fluffy. Slowly drizzle one-fourth cup sugar into the eggs and continue to beat until fluffy and airy. Beat in 1-teaspoon vanilla until combined.

3. Separately, beat four egg whites with the salt to soft peaks. Drizzle one-fourth cup sugar into the whites and continue to beat to stiff peaks. Set aside.

4. Fold the whipped egg whites gently into the whipped yolks, then fold in the melted chocolate and cocoa.

5. Spread the batter into a 15-inch by 10-inch baking pan, which has been buttered, lined with parchment paper, and buttered again. Bake the cake for 10 to 12 minutes, until set. Turn the cake out onto a rack to cool.

6. Place the cooled cake on a cutting board and cut three rectangles from the cake, each the dimensions of the 9-inch loaf pan (these rectangles will form layers in the final dessert). Set aside.

7. Make the hazelnut praline: In a small saucepan, combine one-half cup sugar with 2 tablespoons water. Heat to boiling (dissolving the sugar), then reduce the heat to a simmer and cook until the syrup turns golden brown, several minutes. Stir in the toasted hazelnuts, then pour out onto a lightly buttered baking sheet and allow cooling. Break the pralines into pieces and coarsely process in a food processor; you should have 1 1/2 cups crushed praline. Set aside.

8. Make the semifreddo: Whip the cream to stiff peaks, and then fold in the amaretto liqueur and remaining vanilla. Separately, whip the remaining three egg whites. Gradually beat in the remaining one-half cup sugar until stiff peaks form. Gently fold the egg whites into the whipped cream, along with 1 cup of the crushed praline.

9. Assemble the cake: Line the loaf pan with plastic wrap. Place 1 layer of the cake snugly into the bottom of the pan. Evenly spread one-third of the semifreddo base over the top of the cake, and top with a generous tablespoon of the crushed pralines. Repeat with the remaining layers, for a total of three layers. Sprinkle the remaining praline evenly over the top of the cake. Freeze, wrapped in plastic, until ready to serve.

10. To unmold the cake, dip the base of the frozen loaf pan quickly in a bowl of hot water to loosen the cake. Remove the cake (still wrapped in plastic) from the mold. Gently unwrap the cake. The cake can be served whole on a serving platter garnished with orange slices or kumquats, or can be sliced.

The Benefits of a chocolate hamper

… Perhaps sometimes we have heard that the serotonin, well-known like hormone of humor, is a neurotransmitter equipped with great influence on the nervous system. Some people also will know that the serotonin is synthesized from a called amino acid triptófano… And that the chocolate consumption favors its production in the brain. This `mechanism’ it explains that the food is known the chocolate like `happiness’… But what is clear it is that it is not necessary that tells this history us to enjoy a pleasure that is explained by itself… Be that as it may, it is not of more knowledge than the serotonin allows that an individual benefit of sensations of tranquility and happiness; as well as that the chocolate ingestion urges this hormone to synthesize itself with happy end… The chocolate, like so many other discoveries of which they do not leave nobody indifferent one, has been object of false myths and beliefs from the most remote times. To it have been attributed as much diseases as miraculous remedies, and besides surrounding it by numerous (and exaggerated) sexual connotations, so soon they have accused to him to produce acne like providing beauty… Nowadays, the scientific and medical community praises itself/pours off to exculpate to the chocolate (at least, to its moderate consumption) like triggering factor of headaches, allergy, acne, decay or obesity. Yes `is clear responsibility’ of the cacao at the time of generating a series of physiological reactions that can derive in certain anxiety by their consumption, although the experts maintain that yearning with addiction does not have to be compared. It is a food, therefore, able to wake up passions while the benefits of the chocolate amply are recognized. Among others substances, are rich in natural magnesium, teobromina (stimulating a natural one) and antioxidants. Do you know that…? The first the European in proving the chocolate was, surely, Hernán Cortes, received that it in a gold glass of the hand of Moctezuma, king of the Aztecs. The word chocolate probably is derived from “xocatl”, that means bitter water in the language of the Aztecs.