Rich Reward

Sun Herald

Sunday March 23, 2008

Karen Martini

Dark chocolate - in banana bread, creme caramel and mousse - is a treat to be coveted any time of the day or night. By Karen Martini.

I am often begged for chocolate recipes, so here are some favourites. The banana bread is great for a little bit of daily indulgence, while the mousse and creme caramel are perfect for entertaining.

1. Super-rich chocolate mousse

One sliver of this mousse will be enough for even the most hardcore of chocolate lovers.

285g dark chocolate buttons

600ml pouring cream

6 large egg yolks

170g caster sugar

10 amaretti biscuits, crushed

cocoa powder, to serve

amaretto liqueur, to serve

creme fraiche, to serve

Serves 8-10

Preheat oven to fan-forced 130C (150C conventional).

Melt chocolate in a bowl over a pan of simmering water (don't let the bowl touch the water) or in the microwave. Allow to cool slightly, then stir in cream gradually until smooth.

Combine yolks and sugar in a medium bowl and whisk until pale and smooth. Pour chocolate mixture onto yolks and stir until smooth. Place a 25-centimetre greased tart tin on a baking tray and pour mixture into tin. Bake for 45 minutes or until just set. Remove and cool. Refrigerate for at least two hours before serving.

Turn out, press amaretti biscuits and cocoa into the side and drizzle with liqueur. Serve in slices with a dollop of creme fraiche.

2. Chocolate and banana bread

This is a decadent and dense loaf that's not too sweet. The better the chocolate, the better the result.

250g plain flour

20g cocoa powder

2 tsp baking powder

120g butter, softened

130g raw sugar

2 large eggs

2 very large ripe bananas (about 500g), mashed, plus 1 extra

60g shredded coconut

80g dark chocolate chips

Preheat oven to fan-forced 175C (195C conventional).

Sift combined flour, cocoa and baking powder into a bowl. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well in-between. Add mashed banana and stir until combined. Fold in flour mixture, then add coconut and chocolate chips and stir until well combined.

Grease a loaf pan (22 x 12 centimetres) and line the base with baking paper. Spoon mixture into pan. Slice extra banana and place on top of loaf. Bake for 60-65 minutes or until cooked when tested with a skewer.

3. Chocolate creme caramel

I love this simple dessert. It balances the richness of milk and eggs with a seductive caramel sauce.

1 orange, zest finely grated

160g dark chocolate buttons

600ml milk

250g caster sugar, plus 3 tbsp extra

120ml water

4 large eggs

3 egg yolks

Preheat oven to fan-forced 160C (180C conventional).

Combine orange zest and chocolate buttons in a small bowl. Bring milk to simmer in a small saucepan and pour over chocolate. Stir until mixture is smooth, then set aside for 5 minutes.

Combine 250g caster sugar and water in a medium saucepan and stir over low heat until sugar dissolves. Bring to the boil and cook, without stirring, until mixture is a caramel colour. Pour caramel into a 20-centimetre ceramic ovenproof dish and swirl around the sides to cover with caramel.

Whisk eggs, yolks and 3 tbsp sugar in a medium bowl until well combined. Add milk mixture and stir until smooth. Pour egg mixture through a strainer into the baking dish. Place dish in a baking tray and carefully pour in hot water until it reaches halfway up the sides of the dish. Bake for about 75 minutes or until just set. Remove and cool, then refrigerate for at least six hours or overnight.

To serve, run a warm dry knife around the edge of the dish and invert onto plate.

With a glass of...

1 AMARETTO

Super-rich chocolate mousse

2 COLD MILK

Chocolate and banana bread

3 PEDRO XIMENEZ

(Spanish fortified wine)

Chocolate creme caramel

Serves 6

Food for thought

The chocolate banana bread (see page 31) is great in the kids' lunch boxes (or in yours for the office). Serve it with fresh berries to maximise the goodness factor.

Or warm slices in the toaster and spread with a little ricotta for a morning treat.