COOKBOOKS GALORE

I went to a 50th wedding anniversary party a few weeks ago, and this was the celebration cake. It was delicious, so I asked my friend who made it for the recipe. It's more like a solid mousse than a cake, but the chocolate flavour is so good. I have to say tho' that a slice is very rich. I made it last weekend as a try out for Easter, as I had friends coming for lunch. For the cake you need ; 330g dark chocolate, 120g cocoa, 350g melted butter, 10 egg yolks, 330g icing sugar and 330g  whipping cream For the ganache: 200g dark chocolate and 10cl single cream You need  a 23cm springform cake tin lined with baking parchment Beat the egg yolks together till fluffy. [Freeze the whites in batches for meringues?] Melt the chocolate and butter over a bain marie then add to the yolks and mix gently together. Add the cocoa powder and mix well. Whisk the cream till firm, and carefully fold into the egg mixture. For the icing - melt the chocolate and cream over a bain marie. Sp

I went to a friend for tea recently and she made this cake. It's more of a dessert than a cake, but had to ask for the recipe as it was delicious. It's a nice change from a normal chocolate cake and it's easy to make, always a plus for me. I used Green and Black's chocolate, as I think you need a good quality for this recipe. 200g  dark chocolate  200g unsalted butter, cut into cubes  250g granulated sugar  5 large eggs  1 tbspn plain flour Preheat the oven 190C/gas5, and grease and base line a 20cm cake tin Chop the chocolate and melt it with the butter in the microwave or over simmering water and stir to mix. Add the sugar and stir in then leave to cool for a couple of mins. The mixture will look rather gritty, but don't worry this is fine. Add the eggs one at a time, beating between each one - this time the mixture looks rather slimy so add the flour. Beat until you have a nice smooth, dark batter. Pour into your tin and bake for about 25m

I made this as my dessert contribution to my OH's family's Christmas get together. I had a couple of bars of white chocolate in my baking cupboard, so these were the basis for the cake. I wanted to make a chocolate sponge base with a light topping, and I'd made a similar topping for a cake before, only using a 50% dark chocolate. It's a bit of a faff to make, as it uses gelatine [not my favourite ingredient], but the results are worth the effort. Hope you think so too! Preheat oven 180C/gas4 Grease and line a 20cm springform cake tin with baking paper. To make the sponge base, whisk 2 eggs with 60g of caster sugar till thick and creamy. Add 60g plain flour and 1 tbspn cocoa powder into the batter and fold in. Gently add 30g of melted butter and mix together. Spoon or pour into the tin and bake for 20-25mins till firm to touch. For the topping, sprinkle an 11gm sachet of gelatine over 3 tbspns of cold water and leave to sponge. Melt 200g of white chocolate car