Recipes

LE PREVOST CHOCOLATES HOT CHOCOLATE RECIPE

500 ml milk
50 ml Channel  Island cream
200g dark chocolate 50%  cocoa content
1 vanilla pod split open

Chop the chocolate into small pieces and place in a bowl.
Place the milk, cream, and vanilla in a pan and bring to the boil.
Remove from heat and strain the milk cream mix over the chocolate,
Stir until the chocolate has all melted then serve.

 

BEN’S CHOCOLATE BROWNIES

300g Butter
130g Cocoa powder
4 Eggs
500g Sugar
125g Plain flour

Place the butter in a pan and melt gently.

Add the cocoa powder to melted butter and stir in. Remove the pan from the heat.

Place the eggs and sugar in a bowl and whisk lightly together.

Add the melted butter cocoa mix.

Sieve the flour and fold into the mix.

Pour the mix into a 8 inch square tin which has been greased and lined.

Bake at 170c for 25 minutes.

Remove from oven and leave until totally cooled before cutting and serving.

THE BEST CHOCOLATE COOKIES IN THE WORLD

300g butter
240g light brown sugar
100g caster sugar
1 teaspoon of sea salt
2 teaspoons of vanilla essence
350g plain flour
60g cocoa powder
 (available from the Ben Le Prevost)
1 teaspoon baking powder
300g  chopped dark chocolate 70% cocoa solids
Cream the butter, sugars, salt and vanilla essence until pale.
Sieve the flour , cocoa powder and baking powder.
Add the the sieved flour mixture and dark chocolate to the cream butter mixture. Mix to a firm dough.
Roll into logs and chill for 20 min.
Cut into 1cm thick slices and bake at 170°c  for about 12 minutes.

 

AFTERNOON TEACAKE – LEMON & CHOCOLATE

165g unsalted butter
165g caster sugar
3 eggs
250g plain flour
7g baking powder
100g chocolate drops
zest of 3 lemons
Grease a 15 cm loaf tin.
Cream the butter and sugar until pale.
Gradually add the eggs.
Sieve the flour and baking powder together then fold into the cake mixture.
Add the chocolate and lemon zest.
Bake at 160c for 40-50 minutes.
Remove from the oven and leave to rest.

 

Soaking syrup

juice of 3 lemons
125g water
60g sugar
teaspoon of rum
Place all the ingredients in a pan bring slowly to a boil remove the heat.

Pick the cake with a skewer.

Pour on the hot syrup leave the cake to rest and soak in the syrup before serving.

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