MILLIONAIRE'S CHOCOLATE TART
A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Dinner, Treat
Time 2h
Number Of Ingredients 10
Steps:
- Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
- Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
- Bake for 20-25 mins - the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.
Nutrition Facts : Calories 618 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.59 milligram of sodium
CHOCOLATE BILLIONAIRES
Everyone raves about these chocolate and caramel candies. I received the recipe from a friend while living in Texas. When we moved, I made sure this recipe made the trip with me! -June Humphrey, Strongsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 172 calories, Fat 10g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 51mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
MILLIONAIRE'S CHOCOLATE TART
This recipe from BBC Good Food is based on millionaire's shortbread. The recipe calls for prepackaged shortcrust pastry. If this is not available where you live, make your own tart shell, as I did. Please note that the chilling time is included in the cooking time.
Provided by Irmgard
Categories Tarts
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 degrees F.
- Line the tart shell with parchment papers and fill with pie weights or something heavy like beans or rice.
- Bake blind for 15 to 20 minutes, then remove the paper and weights and bake for another 5 to 10 minutes until the crust is pale golden.
- Carefully spread the caramel over the base and set aside while you make the filling.
- Lower the oven temperature to 350 degrees F.
- Melt the chocolate in a bowl over a pan of barely simmering water, then stir in the melted butter.
- Whisk the eggs, yolks and sugar together with an electric mixer in a large mixing bowl for 10 minutes until pale and thick enough to leave a trail when the beaters are lifted up.
- Fold in the melted chocolate with a large metal spoon, then scrape into the baked tart shell.
- Bake for 20 to 25 minutes. The surface should be set and puffed but still have a slight jiggle.
- Cool, then chill for at least 3 hours or overnight.
- Dust with icing sugar to serve.
Nutrition Facts : Calories 291.3, Fat 18.4, SaturatedFat 10.8, Cholesterol 118.9, Sodium 173.2, Carbohydrate 32.8, Fiber 2.2, Sugar 11.4, Protein 4.5
MILLIONAIRES CHOCOLATE CAKE
This recipe I found in a trunk that was passed on from my grandmother to me. Chocolate cake can by dry, however this recipe is scrumptious, I have used this recipe for the last 15 years and have never had a flop. When entertaining my friends always ask me to bake this cake. I have passed this recipe on to a very dear friend who always says everything she bakes comes out a flop but this recipe is one that she can bake and never flops she says Once the flour and baking powder have been added beat only until blended DO NOT OVER BEAT. You will never eat another chocolate cake once you have eaten this one!
Provided by JeanineD 2
Categories Dessert
Time 1h5m
Yield 1 large square cake, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C (350°F).
- Dissolve cocoa powder in boiling water, set aside to cool.
- Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container.
- Separate the eggs ( beat the egg whites until stiff peaks form and set aside).
- Beat the egg yolks and sugar until light and fluffy.
- Add the cooled cocoa mixture and beat well.
- Add the oil and vanilla essence beat well.
- Sift in the flour and baking powder and beat only until blended.
- Fold in the stiffly beaten egg white with a metal spoon.
- Pour mixture into oven proof container and bake for 25 to 30 minutes.
- While the cake is baking make the syrup.
- Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved.
- When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake.
- Leave the cake to get completely cold.
- While the cake is getting cold make the frosting.
- Break up the chocolate squares place in a basi over a 1/2 pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry).
- Let the chocolate cool slightly.
- Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate.
- Frost the top and sides of the cake with this mixture.
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