Chocoholics Deeply Delicious Dark Chocolate Raisin Loaf Abm Recipes

DARK CHOCOLATE MOUSSE

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

CHOCOHOLICS DEEPLY DELICIOUS DARK CHOCOLATE RAISIN LOAF (ABM)

Steps:

• Remove pan from bread machine and place on electronic scales and zero them.
• Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
• Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
• Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
• I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
• Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
• I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
• You may need to add a teaspoon-ish of water if the raisins are very dried.
• Bakes approx 1 1/2lb Loaf.
• (Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
• This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

DATE & RAISIN LOAF (OLD BLACK JOE)

Steps:

• Preheat oven to 160 deg Celsius.
• Line an 8 inch cake tin with baking paper.
• Combine chopped dates, raisins and baking soda in a large bowl.
• Pour in the boiling water, stir. Leave to cool for 10 minutes.
• Add the sugar and stir to dissolve.
• Now, fold in the sifted flour and baking powder until just combined. Don't over mix at this point or the loaf will be tough.
• Bake 160 deg C for approximately 1 1/4 - 1 1/2 hours, or until a toothpick inserted comes out clean.
• Leave in tin to cool for 10 minutes before turning out onto a cooling rack.

DARK CHOCOLATE WITH GOLDEN RAISINS AND TOASTED ALMONDS

Steps:

• Combine all ingredients in a bowl. Serve.