October 13, 2017 6:48 am Leave your thoughts
Naturally Good Food stocks a wonderful array of chocolate products. We’ve got raw cacao butter and bars, cocoa powder, chocolate flakes, chips and couverture, as well as chocolate bars and treats of all descriptions. We stock chocolate that has something special about it – whether that’s organic chocolate, or Fairtrade, or ‘free from’ chocolate. You can see all the chocolate we stock here.
What can you do with our chocolate?
We’ve got three great recipe ideas here. The first uses raw cacao powder and is taken from Deliciously Ella. It’s officially sugar-free! The second is a great way to use chocolate chips. The third makes use of cocoa powder and, with its entertaining name, should appeal to children of all ages!
Deliciously Ella’s Beetroot chocolate cake with coconut icing
- 1 large beetroot
- 400g buckwheat flour
- 360g apple purée
- 300ml maple syrup
- 6 tbsp raw cacao powder
- Pinch of salt
- Coconut oil, for greasing
For the cake
Using a steamer, steam the beetroot whole (with its skin on) for about an hour, until it’s very soft. If you don’t have a steamer, you can boil the beetroot. Then take it out of the steamer and allow it to cool, before peeling off its skin and chopping off the head.
Preheat the oven to 190C (fan 170C)/375F/Gas 5. Cut up the beetroot, place it in a food-processor and blend until you have a smooth purée.
Add the purée to a mixing bowl with all the other cake ingredients and mix well, until perfectly smooth and creamy.
Grease a 20cm-25cm cake tin with coconut oil, then pour in the mix and bake for about 20 minutes, until you can pull a knife out of the centre totally clean.
For the frosting
As the cake cools, make the icing. Place the coconut cream in a bowl or mug with 3 tbsp boiling water and stir until it’s totally melted. Add to a blender with the almond butter, maple syrup and cacao and blend until smooth. Pour over the cake and serve.
Chocolate chip ramekin pudding recipe
Adapted from an original by Nigella Lawson.
150g self-raising flour
Small pinch salt
110g butter or margarine (this is a fairly rich pudding, so baking margarine can actually prove a lighter, better choice)
85g white sugar
Dash vanilla extract
100g milk chocolate chips (you can use dark, but milk work very well here)
Preheat the oven to 180C. Mix all the ingredients together just as you would a sponge cake or cookie mix. Put the mixture into the ramekins and bake for around 13-15 minutes. You need the pudding to be firm on the top, but slightly gooey inside. A skewer poked inside should allow you to check this.
Great served with ice-cream or cream – and best eaten almost immediately, before it has a chance to set.
Chocolate cowpat pudding recipe
Yes, it looks a bit like a cowpat, with a thin chocolatey layer of cake, surrounded by a pool of dark sauce. But – rather obviously – it doesn’t taste like one.
50g caster sugar
25g cocoa powder
50g fine semolina
1 tsp baking powder
2 eggs, beaten
Dash of vanilla extract
75g dark brown sugar
10g cocoa powder plus 2 tsp
275ml hot water
Mix the first five ingredients together. In a pan, melt the butter, then add the eggs and vanilla extract. Add this to the first five ingredients and pour into a greased baking dish (round, naturally, for the perfect cowpat shape).
Now mix the brown sugar, cocoa powder and hot water, whisking to remove lumps. Pour over the pudding (a step usually relished by children).
Bake in an oven at 180C for around 30 minutes. Your cowpat should be firm in the middle. Expect a few wrinkles round the edges.
Should you wish to disguise its nature from more sensitive souls, sprinkle some icing sugar on top before serving.
Tags: chocolate, chocolate beetroot cake, chocolate chip ramekin pudding, chocolate chips, chocolate cowpat pudding, chocolate drops, Deliciously Ella, Nigella Lawson, raw cacao powder, recipes
This post was written by Yzanne