Chocolate Splodge Recipes

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CHOCOLATE SPLODGE



Chocolate Splodge image

A favourite school dessert from the 70's and still popular in some school's today, it will bring back lots of memories for some ...

Provided by MaFarmer71

Categories     Dessert

Time 20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

70 g margarine
150 g caster sugar
20 g instant hot chocolate powder
20 g cocoa powder
230 g dried powdered milk
150 ml warm water

Steps:

  • Cream the margarine and sugar together.
  • Add hot chocolate powder and cocoa and beat well.
  • With a hand mixer, mix the milk powder and water till very smooth (you will need to use a mixer), then mix together the chocolate mix and milk mix till thick and smooth.
  • Pour into a baked pastry case -- bought readymade from the supermarket is easiest -- And put it in the fridge for at least an hour until set.

CHOCOLATE TOOTHPASTE



Chocolate Toothpaste image

Because last week-end was Mother's day, I've decided to make this recipe for my Fiancee's Mum. It is her favorite recipe. And this is the result, I even got a slice.

Provided by cookwithanna

Time 20m

Yield Serves 8

Number Of Ingredients 7

- 230g dried powder milk
- 70g butter
- 150g caster sugar
- 20g hot chocolate powder
- 20g cocoa
- 150ml warm water
- a medium sweet pastry case(or two small ones)

Steps:

  • In a bowl mix the butter with the caster sugar until smooth.
  • On top of this cream add the hot chocolate powder and cocoa, then mix everything together.
  • In a separate bowl mix the dried powder milk and the water, then add the cocoa mixture.
  • Pour the cream in the pastry case and put it in the fridge over night.
  • Cut the cake in slices and it's ready to serve.

CHOCOLATE SPONGE CAKE



Chocolate sponge cake image

Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat

Provided by Eve Scott

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 9

175g unsalted butter, softened, plus extra for the tin
175g golden caster sugar
3 large eggs
50g cocoa powder
100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
1-2 tsp milk
50g dark chocolate (or milk chocolate if you prefer)
85g unsalted butter , softened
175g icing sugar, sieved

Steps:

  • Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
  • Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
  • Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
  • Once combined, add 1 more large egg and another third of the flour mixture and work that in.
  • Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
  • Divide the mixture between the tins and smooth the top with the back of a spoon.
  • Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
  • Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
  • Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
  • To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
  • Put the second cake on top and push down very gently. Spread the remaining icing over the top.

Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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