Truffles

Chocolate Tray Bake by Zarnak Sidhwa

Ingredients for Chocolate Tray Bake:
4 tbsp cocoa
4 tbsp hot water
8 oz butter
4 eggs
10 oz self raising flour
2 tsp baking powder
1 tbsp milk

For Icing:
5 oz chocolate
4 tbsp apricot jam
10 oz icing sugar
1 tsp oil
Grated chocolate, to decorate

Method:
Blend cocoa and water and let cool.
Beat butter, caster sugar, add eggs, fold in flour and baking powder, milk and pour in a greased and lined 12x9 inch tin and bake at 180 degreesC for 30 minutes or till a skewer inserted in center comes out clean. 

Cool.

For Icing: Warm the apricot jam and apply on the cake using a brush.
Melt chocolate and allow to cool slightly, beat in icing sugar and oil, if needed a tbsp or two milk can be added.

Pour icing over cake and smooth with a spectula or palette knife.
Set for an hour and then cut into squares and decorate with grated chocolate.

Chocolate Tray Bake by Zarnak Sidhwa

Nutty Candy Bars

NUTTY CANDY BARS

Ing :
2 cups oats
1 cup brown sugar
2/3 cup butter, melted
½ cup peanut butter
2/3 cup peanut butter
½ cup light corn syrup
1 tsp vanilla essence
17 oz chocolate or chocolate chips
1 cup roasted salted peanuts, chopped

Method :
In a large bowl, combine oats, butter and brown sugar, ½ cup peanut
butter, corn syrup and vanilla. 

Press in a greased 13 x 9 inch tray and bake at 180 degrees C for 12-14 minutes or until mixture is bubbly around edges. 

Melt the chocolate or if using chocolate chips and stir in
peanuts and 2/3 cup peanut butter, spread over the oat mixture, cool,
chill and when set, cut in bars.

Nutty Candy Bars by Zarnak Sidhwa

Speedy Brownies

Ing :
2 cups sugar
1 ¾ cups flour
5 eggs
½ cup cocoa
1 tsp salt
1 cup oil
1 tsp vanilla essence
1 cup chocolate chips

Method :
Beat sugar, eggs, oil, flour, vanilla essence, cocoa and salt, fold in
the chips and pour in a greased and lined tin and bake for 30 minutes at
180 degrees C.

Cool and cut in squares and serve.

Speedy brownies by Zarnak Sidhwa

Black Forest Crepes

Ingredients for Black Forest Crepes:
4 oz flour
1 egg
1 egg yolk
1 cup milk

For Filling:
Cherry pie filing or fresh cooked cherries
Cream
Chocolate sauce
Chocolate ice-cream

Black Forest Crepes by Zarnak Sidhwa

Espresso truffle cups

Ing :
1 ¼ cups white chocolate
1 ½ tsp oil
2 tbsp cream
1 tsp coffee
1/3 cup chocolate or choc chips
Cocoa powder or coffee, to sprinkle
White chocolate for toping

Method :
Melt white chocolate and coat petit four cases with it, making sure the mixture is well spread up to the sides as well. 

Chill. 

In a pan over low heat, melt cream, chocolate chips and coffee. 

Refrigerate. 

When cups are set and coffee mixture is cool, pipe or carefully spoon 1 tsp of coffee mixture in the cups. 

Spoon extra white chocolate to cover the top. 

Chill. 

Sprinkle coffee or cocoa over each cup and serve.

Espresso truffle cups by Zarnak sidhwa

Chocolate Butterfly Cupcakes

Ingredients for Chocolate Butterfly Cupcakes:
4 oz butter
4 oz caster sugar
2 eggs
3oz self raising flour
2 tbsp cocoa powder
1 tsp baking powder

For Icing:
2 tbsp cocoa
3 tbsp hot water
6 oz butter
12 oz icing sugar, sifted

Chocolate Butterfly cupcakes by Zarnak Sidhwa