Just Divine…

9th October 2009

If you’re looking for a reason to eat chocolate (who needs a reason?!), then you’ll be glad to know that next week – 12 to 18 October – is Chocolate Week. That makes it your moral duty to break off a bit of dark, milk or white and savour every last crumbling morsel…

Here’s a selection of indulgent recipes from Divine Chocolate that take chocolate heaven to a whole new level. And given that Divine has a cast-iron ethical basis, there’s absolutely no need to feel guilty.

See www.divinechocolate.com for more information about the brand and its ethical policies,

Divine is available at all major supermarkets.

picture: Diane Heierli

Chocolate Fondant

recipe by Alan Coxon

Serves 4

125g unsalted butter • 125g Divine 70% Dark Chocolate • 60g Fairtrade caster sugar • 3 small fresh free range eggs • 3 egg yolks • 100g plain sieved flour • 1 tbsp dark Divine Cocoa Powder • butter for greasing and extra cocoa for dusting

Preheat the oven to 200c 400F gas mark 6
Melt the butter and Divine chocolate together. Whisk together the sugar, eggs and egg yolks until light and pale. Pour the melted butter and melted Divine chocolate over the egg mix and then fold the sieved flour with a metal spoon. Lightly but thoroughly butter 4 individual oven-proof dariole moulds and dust lightly with the extra Divine cocoa powder. Place onto an ovenproof tray and bake in a pre-heated oven at 200c for approx 8 mins. When the outside is crisp to the touch, carefully turn out of the moulds onto the serving plates… the centre should still be soft and lusciously saucy. Serve with thick cream, crème fraiche or vanilla ice cream.

Chilli-Chocolate Orange Cake

recipe by Sam Stern

(pictured top of column)

Base: 150g Divine 70% Dark Chocolate • 1/2 tsp coffee granules • 1 tsp (or more) chilli flakes, crushed • 125g butter • 125g Fairtrade caster sugar • 5 eggs, separated • 75g self raising flour • 1 pinch bicarbonate of soda • 1.5 tsps baking powder • 2 tbsps Divine Cocoa Powder • 1 tbsp rum or orange juice or water • 1 tsp vanilla essence • 1 tbsp water • Peel of half a medium Fairtrade orange, finely grated
Glaze: 2 tablespoons of good orange marmalade

Fudge icing: 300g Fairtrade icing sugar, 25g Divine Cocoa Powder, 125g butter, 4 tablespoons of water

Bitter chocolate icing: 180g Divine 70% Dark chocolate, 125 g unsalted butter, 1 tablespoon golden syrup

Customise to taste – add more chilli if you like more heat. Use fudge icing for a sweet tooth or bitter chocolate for a sophisticated finish.

Preheat the oven to 160ºC. Line and grease a 20-22 cm tin (springform or loose based). Melt chocolate in a bain marie by placing the pieces in a heatproof bowl over a pan of simmering water, not allowing the bowl to touch the water. Add the coffee granules and chilli. Let the mix melt then stir with a wooden spoon. Remove bowl and leave to cool. Meanwhile cream the softened butter with the caster sugar in a food mixer or with a wooden spoon, until light and white. Gently stir in the cooled chocolate and 4 egg yolks. Sift the flour, baking powder and cocoa powder into the bowl and then add the grated orange rind. Fold the mix gently together with a metal spoon using big scooping movements. Add the rum, vanilla and water.

Whisk 5 egg whites until stiff (don’t overwhisk). Add to the mixture by beating in the first tablespoon to loosen the consistency. Then fold the rest in very gently using a metal spoon. Don’t worry if it’s not perfect as it can be hard to combine the two.

Pour the mix into the tin and bang it into the oven for 45-50 minutes (check after 35 – ovens vary!). To test it, prick with a cocktail stick. It should come out clean. Don’t worry if the top of the cake has cracked a bit – you’ll be icing it up. Remove and place on a cooling rack. Take out of the tin after 5 minutes. Leave to cool. Brush the glaze on while still a bit warm. To make the glaze, put the marmalade into a saucepan and melt over a low heat until it’s runny. Brush this onto the cooling cake base with a pastry brush.

To make the fudge icing: combine the sifted icing sugar and cocoa powder in a bowl. Melt the butter and water and pour into the icing sugar mix. Beat until combined. It should be easily spreadable but not runny so you might not need all the liquid. Cover the top of the cake and sides generously with the icing, tip it then finish using a spatula.
Go for a smooth or a rough finish as you prefer0. Decorate with cherries, grated chocolate, crumbled flake or chocolate curls (peel from a bar of Divine with a potato peeler).

Chilled Chocolate Crumb Cake

recipe by Sue Ashworth

Serves 6-8

Cake: 50g butter • 100g digestive biscuits, crushed • 150ml whipping cream • 400g low fat soft cheese • 1 tsp vanilla extract • 25g dark muscovado sugar • 4 chocolate chip cookies, broken into pieces
Sauce: 1 x 100g bar Divine 70% Dark Chocolate, broken into pieces • 1 tbsp cornflour • 1 tbsp Divine Cocoa Powder • 150 ml (1/4 pint) water

Melt the butter. Add the digestive biscuit crumbs, stirring well, then tip them into a 20cm loose-bottomed flan tin or dish and press over the base. Chill until firm. Whip the cream until it holds its shape, then fold in the low fat soft cheese, vanilla extract and muscovado sugar. Stir in the broken cookies. Pour the mixture over the biscuit base, level the top, then freeze until firm – about 2 hours. Remove the dessert from the freezer 30 minutes before you want to serve it, cutting it into slices after 15 minutes.

To make the hot sauce, put the chocolate, cornflour, cocoa powder and water into a small saucepan. Heat gently, stirring, until smooth and thickened.

picture: Ian Garlic

Jewelled Fruit & Nut Treats

recipe by Sue Ashworth

makes about 45

200g butter • 250g caster sugar • 100g walnuts, chopped • 100g blanched almonds, chopped • 50g sultanas • 50g glace cherries, chopped • 2 tbsp single cream • 100g bar Divine white chocolate • 100g bar Divine plain chocolate

Pre-heat oven to 180°C, 350°F, Gas Mark 4. Line 2 baking sheets with non-stick baking parchment. Melt the butter over a low heat, then add the sugar and stir until dissolved. Boil the mixture for exactly 1 minute, then remove from the heat. Stir in the nuts, fruit and cream. Drop teaspoonfuls of the mixture onto the baking sheets, allowing plenty of room for it to spread. Bake for about 10 minutes, until golden brown.

Leave for a few minutes, then transfer to cooling racks whilst still warm to cool completely. Bake any remaining mixture in the same way.
Melt the two types of chocolate in separate bowls over pans of gently simmering water. Take care that it does not get too hot. Drizzle the chocolate over the surface of the biscuits with piping bags or teaspoon and leave to set.

picture: Lisa Barber

Sanderson Divinitini

from Divine Heavenly Chocolate Recipes with a Heart by Linda Collister (RRP £19.99)

4 cubes of melted Divine Milk Chocolate • 1 slice of orange • Dash of Grand Marnier • Dash of dark Creme de Cacao • 1 fl oz Wyborowa orange vodka • 1 fl oz pure vodka

Melt Divine Milk Chocolate, then shake it together with Wyborowa orange and pure vodka, Grand Marnier, Creme de Cacao and a crushed slice of orange. Serve in a chilled martini glass with pansy garnish.

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