A taste of chocolate
Milk chocolate mousse with a crispy base
For the mousse
100g milk chocolate
150ml whipped cream
For the base
75g oat biscuits
25g butter (melted)
Coarsely chopped hazelnuts
Grated chocolate
Crumble the cookies in a food processor and mix them with the melted butter.
Divide the cookie mixture among the base of 4-5 small glasses and press lightly with a spoon to flatten.
Melt the milk chocolate. Pour 1/3 of the whipped cream into the melted chocolate and stir quickly and vigorously with a spatula. Add the rest of the whipped cream to the mixture and fold gently in a circular motion (from bottom to top) so that the air does not escape and the mousse remains fluffy.
Divide the mousse among the glasses on top of the cookie base.
Put the glasses in the fridge until the mousse thickens. Sprinkle with grated hazelnut and chocolate just before serving.
Chocolate crinkle cookies
30g cocoa powder (sifted)
100g white granulated sugar
30ml sunflower oil
1 egg
90g all-purpose flour
1/2 teaspoon baking powder
1 small pinch of salt
50g icing sugar
In a bowl, put the sifted cocoa, granulated sugar and vegetable oil and whisk until the ingredients are combined (it will look like wet sand).
Add the egg to the mixture and beat well with the whisk until it is shiny and completely homogenised.
Add the flour, baking powder and salt. Stir with a spatula until the flour disappears and a soft dough forms (the dough will be slightly sticky, this is normal).
Preheat the oven to 190C and line a baking tray with non-stick baking paper.
Put the icing sugar in a deep dish. Take small pieces of dough and shape them into walnut-sized balls with your palms.
Tip the balls into the plate with the icing sugar and roll them so that they are completely covered and become white (the dough is not visible).
Put the cookies in the pan, leaving a distance of 3-4 cm between them, because they will spread during baking.
Bake in the preheated oven for 10-12 minutes. The cookies will ‘pop’ on the surface, creating cracks (crinkles).
Remove them from the oven (they will still look soft, do not overcook) and let them stand in the pan for 5 minutes before removing.
Bundt Cake
250g unsalted butter (at room temperature)
400g white granulated sugar
4 eggs (large)
1 teaspoon liquid vanilla
300g all-purpose flour
80g cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
240ml whole milk
For the icing
200g cooking chocolate 52% cocoa
200g heavy cream 35%
1 tablespoon honey
Preheat the oven to 170C (fan). Butter a cake pan with a hole in the middle (bundt pan) well and sprinkle with a little cocoa (instead of flour) to avoid white marks.
In a large bowl, beat the softened butter with the sugar until white and fluffy.
Add the eggs one at a time, waiting for the previous one to incorporate, before adding the next one. Add the vanilla.
In a bowl, sift the flour, cocoa, baking powder and salt.
Then add the solid ingredients alternately with the milk. Do not beat the mixture too much.
Pour the mixture into the pan, flatten the surface and bake for 45 minutes. Let cool for 10 minutes before unmoulding.
In a saucepan, heat the heavy cream (without boiling). Pour it over the chopped chocolate, add the honey and stir until shiny. Pour over the cake.
Leave the extra icing in bowls and serve with the cake.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/