Involving Chocolate

Did I ever mention before that I don’t really like chocolate? I mean, I can eat it of course, but it doesn’t really give me, eh, pleasure :P. My previous roomie hated chocolate totally and would immediately spit it out if any piece ever enters his mouth. But he made me realize how full of chocolate our world is – he has to turn down goodies sooo often!

Well, anyway, I still love making things with chocolate, hehehe…it’s easier for me to resist the temptation while still getting the ‘oohhsss’ and ‘aaahhss’ from the pleased crowd.

These are two recipe involving chocolate I’ve recently tried in my kitchen..

The first one is kinda like English Pudding, only the recipe tells you to do it au bain marie in the oven. The way I did it, I divided this in 3 medium bowls and put these bowls in 3 pans and just boiled them on the stove. They came out really soft and puddingy, if you know what I mean 🙂

Chocoladetorentje (Chocolate tower)

Chocoladetorrentje INGREDIENTS:

125 gr soft butter
150 gr brown sugar
3 eggs
50 gr chocolate powder
125 selfrising flour
50 gr dark chocolate, chopped
75 gr white chocolate, chopped

150 ml sour cream (if you don’t like sour cream you can use whipped-cream instead)
75 gr brown sugar (I used normal sugar)
25 gr butter


  1. Grease 6 souffle bowl (175ml) – (I did mine with 3 medium sized bowls that goes in 3 pans).
  2. Beat the buter and suger until pale and light. Add the eggs one by one.
  3. Sift the cacaopowder and flour above this mixture, stir with spatula until well combined. Add the chopped chocolate and mix well.
  4. Divide the mixture evenly in prepared bowls. Grease alumunium foil (cut rectangles about 4 cm larger than diameter of the bowl), and cover the bowl. Tie a string around the bowl so the foil wont come loose.
  5. Place the bolws in a baking dish and pour water into the dish, until the water reaches half way the bowls.
  6. Bake them for 50 minutes in a preheated 180C, until an inserted metal pin comes out clean.
  7. FOR THE SAUCE: Mix all ingredients in a pan and set it on low heat. Stir until the cream boils and all the sugar is mixed.

When the steamed pudding has cooled slightly, flip them on serving dishes and pour the sauce on top of it. You can add decorations as you like!

The other recipe is really gooey good – if you like peanut butter and chocolate, you have to try this one:

Peanut Butter Marbled Brownies


125 gr cream cheese, softened

85 g peanut butter

35 g white sugar

1 egg

1 tbs milk

100 gr butter or margarine, melted

200 gr white sugar

5 ml vanilla extract

2 eggs

100 gr all-purpose flour

2 gr bakingpowder

1 g salt

200 g semisweet chocolate chips, melted


  1. Preheat oven to 175 C. Grease a square baking pan (20×20 cm).
  2. Beat the first 5 ingredients until smooth.
  3. Mix together melted butter, remaining sugar, and vanilla. Mix inthe 2 eggs one at a time, beating well after each addition. Combine flour, baking powder, and salt; mix into the batter. Stir in the melted chocolate.
  4. Spread about 3/4 of the batter into the baking dish. Spread the peanut butter filling on top of this. Drop the reserved chocolate batter by spoon over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
  5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars

NOTE: I just saw Riana’s tag in the Kitchen Freak section!!! I’ll have to save that for another post, since I need to get ready for Movie Eve with some friends (yea, that’s how the marbled brownies appeared, haha..). ARGH – you see why I need 36 hours a day??


~ by Anita Fei on September 17, 2006.

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