Chocolate Mums Recipes

FOOD ALLERGY MUMS' REALLY CHOCOLATEY CHOCOLATE CAKE

Steps:

• Preheat the oven to 220°C/200°C fan/425°F/gas 7. Line the base of two 20cm cake tins with baking paper and lightly grease the paper and tins with oil.
• Mix the rice milk and cider vinegar together and set aside. Don't worry if it separates - you are effectively making a buttermilk that will give the cake a light texture and help to activate the raising agents.
• Put in the sugar in a large mixing bowl. Sift in the flour and cocoa powder, then add baking powder, bicarb of soda, xantham gum and salt. Mix together really well.
• Pour the oil, vanilla and the rice milk and vinegar mixture into the dry ingredients. Mix them together really well either by hand or gently using a handheld blender.
• Divide the mixture between the two prepared tins. Tap the tins on your work surface to remove any large air bubbles and place on the middle shelf in the oven. Bake for about 30 to 35 minutes (test with a skewer or sharp knife - if it comes out clean, it's cooked).
• Leave the cakes to cool in their tins for 5 minutes before turning out onto wire racks to cool completely.
• To make the icing, put the sunflower spread in a bowl. Sift in the icing sugar and cocoa powder, then whisk to combine.
• Break the chocolate up into pieces in a microwave-safe bowl and cook on high in 10-second bursts until it has just melted. Mix into the icing.
• Spread an even layer of icing on one of the cooled cakes and then place the other cake on top. Top the cake with the rest of the icing. Decorate with dairy-free chocolate buttons (or fresh berries if preferred). Photo by Chris Terry

BEST EVER CHOCOLATE CAKE

Steps:

• Preheat oven to 160C (320F)
• Prepare a 25 x 25 cake tin, spray well with cooking spray or line.
• In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt and mix well until fully combined.
• Add to this the eggs, vanilla, oil and milk and blend well.
• Finally add the boiling water and carefully stir until completely blended together.
• Pour into your prepared cake tin and bake for 35-45 minutes (all tin sizes differ so check often after 30 minutes)
• In a medium sized bowl combine the icing sugar and cocoa powder and mix well.
• Add to this the melted butter and vanilla essence and stir well
• Add water a little at a time until you have your desired consistency
• Spread generously over the cake, allow to set, slice and serve!
• Store in an airtight container.

CHOCOLATE HUMMUS

Steps:

• In a food processor, combine the first 5 ingredients; cover and process until smooth. Serve with fresh fruit, crackers or pretzels.

CHOCOLATE MUMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
• Stir 1/2 cup melted butter, brown sugar, and white sugar together in a large bowl; add sweetened condensed milk and stir.
• Place chocolate chips in a microwave-safe bowl; melt in microwave on high for 90 seconds. Stir and continue melting in microwave in 30-second increments until smooth. Stir 2 tablespoons butter into melted chocolate until melted into the chocolate. Stir heavy whipping cream into chocolate.
• Pour chocolate mixture into sugar mixture; stir yogurt into the resulting mixture. Add flour and baking powder and stir to incorporate. Drop about a tablespoon of batter per cookie onto the prepared baking sheet, leaving about 1 inch between each cookie.
• Bake in the preheated oven until edges are crispy, 15 to 17 minutes. Garnish each cookie with a pecan half and a drizzle of chocolate syrup.

CHOCOLATE TIFFIN RECIPE

Steps:

• Add the butter, sugar, cocoa and golden syrup to a bowl and either microwave or heat in a saucepan over a gentle heat on the hob for a couple of minutes until melted
• Add the crushed biscuits, raisins and any other dried fruit and mix well (crunch some of your biscuits finely and leave some in bigger chunks, this gives a really good texture)
• Next press into a 20cm square greased tin
• Melt 225g milk/plain chocolate in a heatproof bowl over a pan of gently simmering water, pour on top and smooth over mixture
• Mark into squares and chill in fridge for an hour or so before cutting
• Optional: before cutting into squares, melt 100g white chocolate and drizzle over the top for an impressive finish

RASPBERRY RIPE

Steps:

• Line a loaf with baking paper.
• Place oats and sunflower seeds in a food processor and process for 3 seconds until they resemble coarse crumbs.
• Add raspberries, coconut, maple syrup and vanilla and process again until well combined.
• Press the mix firmly into the prepared pan and place in the freezer for 3-4 hours or until firm and set.
• Line a baking tray with baking paper.
• Remove the raspberry mix from the freezer, slice into 10 pieces and return to the freezer, while you melt the chocolate.
• Melt the chocolate in a double boiler on the stovetop or in the microwave until runny.
• Using two forks, lower the raspberry pieces into the melted chocolate and coat well.
• Quickly tap off excess chocolate and place on the prepared tray, then return to the freezer to firm up the chocolate.
• One raspberry ripe is one serve. Store leftovers in the freezer for up to 3 months.

MOM'S CHOCOLATE PUDDING

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.