Monday, February 6, 2012

Chocolate & Raspberries: Amanda Whitworth Guest Post

Today I welcome Amanda Whitworth from Homemade Chocolate Treats. If you haven't visited her website, you must! Incredible chocolate recipes. As it says on her opening page:  If you are looking for the world's finest chocolate recipes you have come to the right place!

Both of these Chocolate Treats would be wonderful for Valentine's Day--or any time! In the following recipes, Amanda gives both UK & US measurements. FYI: Castor Sugar is Superfine Sugar in the U.S. I need to find the proper US equivalent of Golden Castor Sugar--it's not brown sugar. Update to come.

Amanda Whitworth: 
Chocolate And Raspberries, A Divine Combination

Good morning chocoholics!

My name is Amanda and I have my own choccy website called Homemade Chocolate Treats. I have the best job in the world as I get to test chocolate recipes every day in my kitchen in a little village in Norfolk in the UK.

When Janet asked me to guest post on her fabulous blog, I didn't take long to decide I would like to share a couple of choccy/raspberry recipes with you all. Mainly because they are my favourites! The combination of dark chocolate and delicious sweet raspberries is just too gorgeous to keep to myself.

You just have to try these muffins, so simple, you cannot go wrong, just make sure you bake plenty as they will disappear fast!

Raspberry And Chocolate Chunk Muffins

250g/8oz self raising flour
125g/4oz caster sugar
125g/4oz dark chocolate
150ml/5fl oz full fat milk
125g/4oz butter
2 eggs
200g/7oz fresh raspberries

Preheat the oven to 190C, 375F, Gas 5.
Line a muffin tin with 12 paper muffin cases.
Sieve the flour into a large mixing bowl.
Stir in the sugar.
Break the chocolate up into small chunks and add this to the bowl.
Melt the butter in a heatproof bowl over a pan of simmering water.
Beat the eggs and add to the butter.
Add the milk to the egg/butter mix.
Make a well in the middle of the dry ingredients and pour in the liquid ingredients.
Carefully combine into a batter but do not overmix.
Wash and cut each raspberry into 4.
Carefully fold in the raspberries.
Divide the mixture between the 12 muffin cases.
Bake in the centre of the oven for 30 minutes until risen and firm to the touch.
Transfer to a wire rack.
Serve your raspberry chocolate muffins while they are still warm from the oven if you can.
When completely cool store in an airtight container.

And now for something a little more decadent.....

Raspberry Chocolate Cake

4oz/125g unsalted butter, cubed
7oz/200g plain chocolate, chopped
8 medium eggs, separated
7oz/200g golden caster sugar

Chocolate Sauce
4oz/125g golden syrup
6oz/175g dark chocolate 70% cocoa solids
7fl oz/200mls water

To Decorate
6oz/175g fresh raspberries or 10oz/300g frozen raspberries
Milk chocolate curls

Preheat the oven to 180C, Gas 4.
Grease and line an 8" deep baking tin, preferably springform.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring until smooth.
Remove from the heat and allow to cool.
Separate the eggs and put the yolks in a large mixing bowl.
Add the sugar and whisk until thick and creamy.
Whisk in the chocolate mixture until smooth and well combined.
Using a clean whisk thoroughly whisk up the egg whites until stiff peaks form.
Carefully add the egg white to the chocolate mixture bit by bit and folding in with a large metal spoon.
Do not over mix.
Pour the mixture into the prepared tin and level the surface.
Bake in the centre of the preheated oven for one hour and fifteen minutes.
Turn off the oven and allow the cake to cool in the oven, it will sink a little in the middle.

To make the chocolate sauce:
Put the water and golden syrup in a pan and heat gently.
Add the chocolate and stir until it is melted and smooth.
Bring to the boil and simmer for at least five minutes.
Remove from the heat and allow to cool completely.
When the cake is cooled, arrange the raspberries on the surface.
If you are using frozen berries make sure they are thoroughly drained.
Drizzle the sauce all over the cake.
Decorate with chocolate curls.
Enjoy your raspberry chocolate cake!
If not eaten the same day cover and store in the fridge.

Unless raspberries are in season you might prefer to use frozen berries otherwise these recipes may prove to be rather expensive. Fresh are best though if you can get hold of them.
Try to use the best quality chocolate you can afford too as it generally tastes better.
For many more tasty choccy recipes pop on over to where you will find a warm welcome.

Thank you Janet for giving me a spot on your blog.
My pleasure--Janet


The Aardvark said...

They look amazing thanks Amanda. Have just been on your website and I thought I had gone to heaven.

yummychunklet said...

These look great! Can't wait to check out your site. Great guest post.

Janet Rudolph said...

Thanks, Amanda, for these yummy recipes and for guest posting!