Sponge Fingers

12	Egg yolks
8	Egg whites
250g	Sugar
½	Vanilla pod
110g	Corn flour
150g	Plain flour
	Sugar icing

Method

1        Add a quarter of the sugar to the yolks and whisk, until light and foamy, stir in vanilla seeds.

2        Beat whites to stiff snow with the remaining sugar.

3        Fold in the corn flour to the meringue base.

4        Add yolk mix to meringue base folding carefully.

5        Fold in the flour.

Pipe onto silicone paper and cooks at 160-180ºC for 8-10 minutes

White chocolate cookies

560g	Plain flour
2 tsp	Baking powder
2 tsp	Salt
275g	Butter (soft)
275g	Castor sugar
110g	Soft brown sugar
1	Vanilla pod (de-seeded)
4	Eggs
250g	White chocolate (chopped)

Method

1.      Mix the flour, baking powder & salt.

2.      Beat the sugars, butter & vanilla seeds until light & fluffy.

3.      Add the eggs one at a time.

4.      Fold in the flour & chocolate.

5.      Chill for at least 1 hr before rolling out to the required thickness, then cutting into rounds with a cookie cutter.

6.      Bake on a buttered & floured baking sheet at 180ºC for about 12 mins until golden brown.

White & dark chocolate truffle cake

Ingredients

White chocolate truffle
500g	White chocolate
450 ml	Double cream
Dark chocolate truffle
500g	Extra bitter chocolate
750 ml	Double cream

Method

White chocolate truffle

1.      Melt the white chocolate over a bain-marie.

2.      Allow to cool slightly.

3.      Whip up the cream to soft peaks.

4.      Fold the two mixtures together when they are still slightly warm & roughly the same temperature.

Dark chocolate truffle

5.      Melt the dark chocolate over a bain-marie.

6.      Allow to cool slightly.

7.      Whip up the cream to soft peaks.

8.      Fold the two mixtures together when they are still slightly warm & roughly the same temperature.

9.      In a spring form tin place a thin layer of chocolate genoise sponge soaked in brandy.

10.    Pour on the white chocolate mix & allow to set in the fridge before adding the dark chocolate mix.

Allow to set in the fridge before serving.

Chocolate cheese cake.

1pkt Crushed digestive biscuits

25g Butter

25g Chocolate

500g cream cheese

200g Sugar

4 Egg yolks

5 Egg whites

300g Dark chocolate

250ml Double cream

20g Gelatine

Method:

1. Heat the 1oz of butter and chocolate add the crushed biscuits and mix until well covered.

2. Butter the base of a cake ring and fill with the biscuit.

3. Blend the cream cheese, egg yolks and sugar together.

4. Melt the chocolate and dissolve the gelatine and add to the cream cheese mix.

5. Lightly whip the double cream and fold into the mix.

6. Whisk up the egg whites and fold in.

7. Pour the mix on top of the biscuit and place in the fridge.

Almond tart.

Ingredients:

500g Caster sugar

500g Butter

500g Ground almonds

8 Eggs

1tbsp Plain flour

 

Method:

1. Cream the butter and sugar extremely well in an electric mixer until creamy, pale and light.

2. Slowly fold in the eggs one at time, add the flour half way through.

3. Fold in the ground almonds.

4. Cook in a 8-10in, deep short pastry case. Spread the case with jam.

Tips:

To cook place on the top shelf of an oven preheated to gas 6 ,until golden brown, then place on a lower shelf and cover with tin foil taking care not to touch the top of the tart.

Cook for 1.5-2hrs.

Makes approxemately three tarts.

Chocolate Tart (makes 1 tart)

400g	extra bitter chocolate
267g	Butter
6	egg yolks
3	eggs
80g	castor sugar

Method

1.      Make a cooked sabayon with the sugar, eggs and egg yolks.

2.      Melt together the butter and sugar.

3.      Fold together and bake at 150ºC approx 10 mins.

Brioche

1kg	flour
20g	salt
20g	fresh yeast in a bit of warm water
14	eggs
500g	butter (diced)
40g	sugar

Method

1.      Add all the dry ingredients into the bowl of an electric mixer and add the eggs and mix until shinny at medium speed.

2.      Mix in the butter and the sugar until the dough is very shinny and gelatinous.

3.       Prove for an hour and then prove again in the mould.

4.      Cook at 190ºC for approximately 45mins.