Chocolate Recipes

Chocolate Cake

Sift the flour, sugar, cocoa and baking soda into a bowl. Gradually stir in the oil and water. Pour the mixture into a small greased cake tin and bake for 30 minutes at 200 deg C.

Crumbed Meringue Topping

Preheat the oven to 100 deg C. Beat the egg whites in a bowl with an electric mixer until they go fluffy and opaque. Gradually add the castor sugar by adding a few spoons and then mixing for a few seconds each time. Then do the same for the cocoa powder. Continue mixing for another minute or so until the mixture is slightly stiff.

Place a spoon full of mixture for each meringue on a lined tray, leaving plenty of space inbetween each one. You'll probably get about half of the mixture on one tray. Bake for 1 hour at 100 deg C, and then 1 more hour at 80 deg C, or until hard. Let them cool for a bit and then attack them with a knife to produce small flakes. Try to time it so that you can add them on top of the icing before it sets so that they stick to the cake.

Cake Icing

Sift the icing sugar and cocoa powder into a bowl. Gradually add the hot water until you get a spreadable consistency. Pour straight on to the cooked cake while it is still in the cake tin and put it somewhere cool to set.

Brownies

Pre-heat over to 175 deg C. Put the eggs, sugar, vanilla and butter into a bowl and stir. Sift in the cocoa powder, flour, baking powder and salt. Stir until the mixture is consisent and then add the walnuts. Pour into a square, greased pan and bake at 175 deg C for 20 minutes (soft and chewy) to 30 minutes (crunchy). Cut unto squares and serve or store in an airtight container.

Chocolate Sushi

Melt the chocolate in a double boiler, add the glucose syrup, and then stir thoroughly. Pour the mixture onto a flat tray covered in plastic wrap and spread it out thinly. Give it some time to cool until it is almost dry but still bendable.

Transfer the sheet of chocolate to a flat surface. Cut the apple up into rice-sized pieces, and then remove excess moisture by pressing it between two paper towels. Cover the chocolate with the apple as shown to the left, adding a groove in the middle for the fillings. Preferably use fillings which resemble raw fish, but which aren't actually raw fish. Shown to the left are strips of water melon, nectarine, and mandarin.

Finally, gently roll the chocolate up from left to right so that the fillings end up in the middle. If the chocolate sheet is still slightly moist, it will stick to itself and hold together. Place the sushi in the fridge to allow it to set completely, and serve soon afterwards.