LIFESTYLE

Chocolate Pot And Cheesecake Brownies: 3 Easy Recipes To Celebrate National Chocolate Week

17/10/2014 16:58 BST | Updated 17/10/2014 16:59 BST

We never need an excuse to eat chocolate, but as it's National Chocolate Week we thought it was the perfect opportunity to try something a little different with our favourite ingredient.

And so, we asked organic chocolate brand Green & Black's for three scrumptious chocolate-based recipes.

Enjoy.

5-MINUTE CHOCOLATE POT

choc pot

Serves 6

Ingredients:

200g (70% cocoa solids) chocolate, broken into small chunks

100ml boiling water

1 teaspoon vanilla extract

125ml whipping cream

Method:

  • Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, sure the bowl doesn’t touch the water. Take off the heat.

  • Add the boiling water to the chocolate and vanilla extract. The water must be added slowly and gradually to avoid the chocolate splitting.

  • Add the whipping cream – the texture should be like that of crème anglaise. Pour straight into espresso cups and leave to set in a cool part of the kitchen for at least 45 minutes before serving.

Top tip:

~ Assuming that you have had to buy a 300ml pot of cream, the remaining cream can be whipped and added to the top of each chocolate pot.

CHOCOLATE AND RASPBERRY CHEESECAKE BROWNIES

brownie

Makes 16

Ingredients:

For the brownie mix:

280g unsalted butter, plus extra for greasing

170g dark (70% cocoa solids) chocolate

350g unrefined golden caster sugar

70g plain flour

Pinch of salt

5 medium free-range eggs

2 teaspoons vanilla extract

100g white chocolate, broken into small pieces

For the cheesecake mix:

350g cream cheese

75g unrefined golden caster sugar

1 teaspoon vanilla extract

2 medium free-range eggs

170g fresh raspberries

Method:

  • Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm square brownie tin.

  • To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Remove from the heat and set aside to cool.

  • Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth
    • Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate. Blend together until you create a shiny chocolatey mixture. Pour this into the prepared tin.

    • Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla extract and eggs until smooth and creamy.

    • Pour this carefully over the brownie mix, trying to create an even layer
    .

    • Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect.

    • Drop the raspberries into the tray. Try to ensure that the raspberries are almost fully pushed into the mixture.

    • Bake for about 35–40 minutes. After 30 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer.

    • Leave to cool in the tin, covered with foil.

    • Once cooled, take the yummy brownies out of the tin, cut into 16 pieces and serve to your lucky guests.

    TRULY GOOEY CHOCOLATE AND HAZELNUT COOKIES

    cookie

    Makes 16

    Ingredients:

    30g plain flour

    11/2 teaspoons baking powder

    100g milk chocolate, roughly chopped

    100g white chocolate, roughly chopped

    100g blanched hazelnuts 250g dark (70% cocoa solids) chocolate

    2 medium free-range eggs, plus 1 egg yolk

    110g granulated sugar

    Method:

    • Preheat the oven to 180°C/gas mark 4 and line three baking trays with baking parchment.

    • In a medium bowl combine the flour, baking powder, chopped milk and white chocolate and the hazelnuts. Set aside.

    • Melt the dark chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water.

    • Remove the bowl from the heat, stir and set aside to cool.

    • Whisk the eggs and yolk with the sugar until light and fluffy.

    • Add the dry ingredients and then pour in the cooled chocolate. Stir to combine.

    • Spoon heaped tablespoons of the mixture onto the prepared baking sheets.

    • Bake for 10 minutes – no longer.

    • Allow to cool before eating.

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