Thank goodness for chocolate

ROBYN EDIE

Chocolate torte.

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Easter, like Christmas, is a time of celebration.

Any time of celebration creates the opportunity to get around the dining table and enjoy good food and company.

Every time people gather around the dining table is a suitable occasion to thank the Mayans who discovered the cacoa tree 2500 years ago.

Actually, discovered is a modern word, back then it was said they had taken the tree from the Gods and brought it to Earth on a golden ray of sunshine.

For 2500 years people have enjoyed the richness of chocolate giving it universal appeal to young and old throughout the world.

In the past I have covered the history, harvesting and processing of cocoa beans – so this week will concentrate more on what you can do with the finished product.

But firstly a huge thank you cousin David (long time locally known as the Cadbury's man) who very kindly dropped me off some of the fantastic Cadbury Old Gold Dark, 70 per cent cocoa chocolate, recently for me to have a little play with – and play with it we did.

In the past chocolate was used as a form of currency so with the gift of a few blocks we were able to feel quite wealthy for a short time.

The chocolate was so useful and tasty in the making of biscuits, squares, cakes – large and small – desserts, drinks, sauces, toppings, icings, dipping caramels and fillings.

Even better when made into a fantastic ganache and used in a fondue where we dipped little meringues, marshmallows, pieces of all sorts of fresh and dried fruits and nuts.

Once again the versatility of good chocolate needs to be appreciated.

This Easter thanks to cousin David and his generosity he and his good lady Margaret will be able to enjoy a fabulous chocolate torte which I will share with you today.

Ingredients:
175g Cadbury Old Gold Dark chocolate (70 per cent cocoa)
5 eggs
3 egg yolks
1/2 cup sugar
125g ground almonds
Pinch salt
Rich chocolate icing
Chocolate squares

Method:
Grease and flour two 20cm sponge tins and line the bottom with grease proof paper.
Break the chocolate into pieces and melt in a bowl over hot water until melted. Ensure the bowl fits tight into the pot.
Beat 8 egg yolks thoroughly then gradually add the sugar and beat until thick and light in colour.
Fold in the ground almonds and melted chocolate.
Beat 5 egg whites with a pinch of salt to a stiff foam then fold into the chocolate mixture.
Divide the cake mixture between the two prepared cake tins and bake in a preheated oven at 190degC for 25 to 30 minutes or until cooked.
Invert the tins on a wire rack and leave to cool.
When cool, join the layers with chocolate icing then spread the top and sides with more of the rich chocolate icing. Decorate with the chocolate squares and enjoy.

Rich chocolate icing
Ingredients
125g Cadbury Old Gold Dark chocolate
125g softened butter
1 cup icing sugar
1/2 tsp vanilla essence (or orange or rum essence if you prefer)

Method
Break the chocolate into pieces and melt in a bowl over hot water until melted.
Cream the butter and sugar thoroughly then stir in the melted chocolate and essence.

How to use chocolate decoratively
Firstly how to melt the chocolate:
Take 200g of Cadbury Old Gold Dark chocolate and break into pieces.
Place in a bowl that fits snugly over your saucepan.
Fill the saucepan until about full of water and bring to the boil.
Remove the saucepan from the heat and place the bowl containing the chocolate on to the saucepan.
Using a spatula stir the chocolate until it has a smooth consistency.

To make decorative shapes:
First make a chocolate slab by pouring the melted chocolate into a tray lined with greaseproof paper.
The chocolate should be about 5mm thick.
Set aside to harden then turn out on to a work surface.
Peel off the paper and using a sharp knife or biscuit cutters cut the chocolate into the shape required.

To make decorative scrolls:
Coat your work surface with oil to prevent the chocolate from sticking.
Spread the melted chocolate using a flexible metal spatula.
For this the chocolate should be about 3mm thick.
Once the chocolate has hardened, using a stiff wide blade tool (I use a wide bladed paint scraper) push under the chocolate.
As the chocolate rolls off it will form scrolls for you.

To make a rich ganache:
Take one 200g block of Cadbury Old Gold dark chocolate and break into pieces. Heat half cup of cream and when almost boiling pour over the chocolate. Mix together until smooth.
Use as a icing for cakes
Great for a fondue
Add flavours and use for truffles

Bon appetit

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