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The Cook Book

Chocolate Pastry Recipe

Home » Written Recipes » Recipes » Desserts » Cakes » Chocolate Pastry Recipe
Chocolate Pastry Recipe

Ingredients

  • 300 gm plain flour
  • 300 gm sugar
  • 15 eggs
  • 1 tbsp baking powder
  • 2 tbsp cocoa powder

For Topping:

  • 300 gm cooking chocolate
  • 200 gm butter
  • 100 gm icing sugar
  • 2 cups fresh cream
  • 1 cup sugar syrup
  • 4-5 tbsp icing sugar

Cooking MethodFor dough:

  1. Preheat oven to 220 degree C.In a large bowl, combine together eggs, plain flour, sugar, baking powder and cocoa powder.
  2. Knead a fine dough.
  3. Then place in the preheated oven for 15 minutes or until toothpick insert into the center comes out clean.

For Topping:

  1. In a bowl, add white butter, fresh cream, cocoa powder and icing sugar.Mix well.Keep the mix in refrigerator for 30 minutes.
  2. Melt chocolate and mix with fresh cream.Also add prepared mixture.Make 1 cup sugar syrup and keep aside.

To Proceed:

  1. When your sponge is ready, drizzle sugar syrup in the middle of sponge.
  2. Spread butter cream over it.
  3. Make a layer of cooking chocolate on the top.
  4. Top remaining butter cream.
  5. Then cut into rectangles of your preferred size.
  6. Chocolate Pastry is ready to serve.
  7. Serve with whipped cream and chocolate curls

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Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.

Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins – the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.

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Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp. Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child’s portion. For the adults’ version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning. Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

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Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top.

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Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.

Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.

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