Care cook recipes

Chocolate fondant with caramel sauce

Serves: 4

Ingredients

100g Dark chocolate
100g Butter
1 Egg
100g Sugar
50g Flour

For the tuille
30g Icing sugar
30g Strong flour
30g Egg white

For the caramel sauce
120g Sugar
150g Cream

Method

1. Melt the chocolate and butter together in a bain marie and cool to room temperature.
2. Whisk the egg white and sugar until light and fluffy.
3. Fold the chocolate mixture into the egg mix.
4. Fold in the sifted flour.
5. Place in individual rings and cook at 180C for 10 minutes.
6. For the tuille, mix together the icing sugar, flour and egg white until smooth.
7. Spread into the desired shape and cook until it becomes a pale golden colour.
8. For the caramel sauce - cook the sugar until it turns to a light caramel then add the cream. Simmer until the sugar dissolves.
9. Cool slightly then serve.

Double chocolate cheesecake

Serves: 4

Ingredients

100g Digestive biscuits
50g Margarine
25g Granulated sugar
75g Brown sugar
100g Cooking chocolate
200g Cream cheese
50g Caster sugar
1/4 Punnet raspberries
4 Mint leaves
1/2 tsp Vanilla essence
1 tbsp Milk

Method

1. Finely crush the biscuits.
2. Melt the margarine then mix in the crumbs.
3. Divide between the four cheesecake cases.
4. Melt the chocolate and allow to cool slightly.
5. Beat the cream cheese, brown sugar, granulated sugar, milk and vanilla essence for 2 minutes.
6. Add the melted chocolate to the cream cheese mix.
7. Spoon the mixture over the biscuit base and leave to cool in the refrigerator for an hour.
8. For the raspberry coulis - put the raspberries and caster sugar into a blender and blend until smooth. Sieve to remove the pips.
9. Remove the cheesecake from the mould and drizzle the raspberry coulis over to serve.