World Chocolate Day is celebrated every year on July 7th. It's a day to indulge in your favourite chocolate, whether it is chocolate milk, hot chocolate, a chocolate candy bar, chocolate cake, brownies or something covered in chocolate. We've put together a list of mouth-watering chocolate recipes that you can enjoy on this delicious day.
Ingredients for the cake
200g unsalted butter
200g caster sugar
4 large eggs
150g self-raising flour
50g cocoa powder
1 tsp baking powder
50g dark chocolate melted
Ingredients for the ganache
400ml double cream
150g dark chocolate, roughly chopped
150g milk chocolate, roughly chopped
30g unsalted butter, roughly chopped
Chocolate flakes to finish
Mix all the ingredients for the cake in a bowl except for the chocolate and whisk for 2 minutes with an electric whisk or a stand mixer until light and fluffy. Preheat the oven to 180° C CircoTherm® hot-air system. Grease and line 2 x 8 inch round cake tins.
Now add the chocolate and fold it in. Pour it equally into the 2 prepared tins and bake for 30-35 minutes until the skewer inserted comes out clean. Leave it aside to cool completely.
Make the ganache by heating the cream in a pan and just before it comes to a boil take it off the heat. Put both the chocolates in a bowl and pour the hot cream on top. Leave it for a few seconds and then stir it well so that all the chocolate has melted. Now add the butter and mix until the butter has melted. Cover the ganache with cling film and leave it in the fridge to cool for 10-15 minutes.
Place one cake on a serving plate. Spread half the ganache on top and place the second layer of cake. Spread the rest of the ganache.
Finish with some chocolate flakes and serve.
Salted Caramel Brownies
200g unsalted butter, plus a little extra for greasing
100g chocolate, 70% cocoa solids
100g chocolate, 50% cocoa solids
397g can Carnation caramel
1 tsp flaky sea salt, plus a little extra for the top
200g golden caster sugar
4 medium eggs
130g plain flour
50g cocoa powder
Heat oven to 180C/160C fan/gas 4. Grease then line a 23cm square traybake tin with baking parchment.
Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt – it will loosen up. Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
Pour half the brownie batter into the tin and level it with a spatula.
Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
Let it cool completely in the tin, then cut into squares.
4 slightly heaped tbsp cacao powder
4 tbsp maple syrup
2 tbsp coconut oil, melted and cooled
A dash of vanilla essence
Put all the ingredients in a bowl and mix with a whisk until smooth. Divide into two ramekins and put in the fridge for at least 30 mins to set. Then serve – with a tiny spoon to make it last longer!
1 tbsp chocolate hazelnut spread (optional)
250ml semi-skimmed milk
2 scoops chocolate ice creams
30ml double cream, whipped
1 tsp toasted hazelnuts, chopped
Load the back of a teaspoon with a little of the chocolate spread and spread it in a long line from the bottom of the inside of the glass to the top. Put the rest of the chocolate spread into a bowl in the microwave or in a small saucepan over a low heat. Warm through for a few seconds just until runny and set aside.
Put the milk and chocolate ice cream into a blender. Whizz everything up until smooth then pour into your prepared glass.
Top with a layer of the marshmallows and a spoonful of whipped cream. Decorate with a drizzle of the warmed chocolate spread and a few toasted hazelnuts. Serve immediately with a straw.
Dark Chocolate Tartlets
200g light digestive biscuits
50g toasted flaked almonds
80g unsalted butter, melted, plus extra for greasing
2 x 100g Extra Special Dark Chocolate (70%), chopped
2 medium egg whites
50g caster sugar
½tsp vanilla extract
200ml whipping cream
1tbsp Extra Special Salted Caramel Sauce
To make the bases, blitz the biscuits into fine crumbs in a processor, and add the almonds for the final few pulses. Mix with the butter.
Brush 10 loose-bottomed 6cm fluted tart tins with the extra melted butter and line the base of each one with a circle of baking paper. Spoon the biscuit mixture into the tins, pressing into the base and up the sides. Chill for 30 mins or until set.
Melt 125g of the chocolate in a glass bowl over a pan of simmering water. Remove the bowl and allow the melted chocolate to cool slightly, but keep the pan of water on the heat.
Put the egg whites and sugar in a heatproof mixing bowl and set over the pan. Whisk for 4 mins until thick and glossy, then take off the heat and whisk for 1 min.
In another bowl, add the vanilla to 125ml of the cream and whisk into soft peaks. Fold into the egg whites with the melted chocolate. Add 1tbsp of the mixture to each tart and spread to level, leaving 1⁄2cm of space at the top. Chill for 30 mins.
For the ganache, put the remaining chocolate in a glass bowl. Gently heat the remaining cream in a pan until steaming, pour into the bowl, leave for 2 mins, then stir together. Cool for 10 mins, then spoon 1tbsp on each tart. Leave to set.
Drizzle each tart with the caramel sauce to finish.
200g Dark Chocolate (60%+ cocoa solids, chopped)
200g Milk Chocolate, chopped
3tbsp Golden Syrup
300g Unsalted Butter
200g Crunchy biscuits of your choice
100g Flaked almonds
100g White Chocolate, chopped
Reserve half of the dark chocolate. Put the rest in a large bowl with the milk chocolate, syrup and butter. Set over a pan of simmering water, making sure the bowl doesn’t touch the water. Leave, stirring occasionally, until the chocolate melts, then stir to combine.
Remove the bowl from the pan. Put the biscuits in a large freezer bag and bash with a rolling pin to break into small pieces. Add to the bowl along with the Maltesers and the almonds. Stir until mixed.
Line a traybake tin (about 18cm x 30cm) with clingfilm. Put the chocolate mixture in the tin and level the top. Allow to cool, then chill in the fridge for at least 1 hr.
Melt the reserved dark chocolate and the white chocolate in separate bowls. Pour the dark on the Tiffin, drizzle with the white and swirl with a cocktail stick.
Chill for 2 hrs, to set. Turn out of the tin, and peel off the clingfilm. Score 7 evenly spaced lines horizontally and 3 vertically to create an 8 x 4 grid. Cut into 32 pieces.
100g Organic Dark Chocolate (70% cocoa solids)
1 vanilla pod
100ml whole milk
300ml single cream
2 level tbsp caster sugar
3 large egg yolks
1 large egg
Pre-heat the oven to 150C/130C Fan/Gas 2.
Break the chocolate into a heatproof measuring jug. Make a slit in the vanilla pod and scrape out the seeds. Put the pod and seeds in a pan with the milk, cream and sugar. Heat until just below simmering point. Pour the hot cream on to the chocolate and stir until melted and smooth. Set aside for 15 minutes, then remove the vanilla pod.
Lightly beat the egg yolks and whole egg in a bowl with a balloon whisk until just blended. Pour into the chocolate cream in a thin stream, gently whisking all the time.
Strain through a sieve back into the jug. Pour into four heatproof pots and put them in a roasting tin. Boil a kettle of water and pour in enough hot water to come halfway up the pots. Cover with foil and cook for 45 minutes.
Remove the foil and lift out the pots. Serve chilled.
White Chocolate Pops
For the cake
100g caster sugar
½ tsp vanilla extract
100g self-raising flour
For the buttercream
150g icing sugar
½ tsp vanilla extract
1 tbsp milk
200g white chocolate, melted, to dip
sprinkles, to dip
First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the buttercream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollipop stick into each, then put into the fridge for an hour to set.
Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.