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Butlers Chocolate Raspberry Ganache Cake

Butlers Chocolate Raspberry Ganache Cake

Try this sumptuous Chocolate Raspberry Ganache Cake as demonstrated by Kevin Dundon on TV3. Sure to become a firm favourite.

Serves 6-8.

Ingredients:

2 x 100g Butlers Chocolate Dark chocolate Bar
5 x 100g Butlers Chocolate White chocolate with wild raspberry bar
1 x Butlers Chocolate 40% Salted Caramel bar

Sponge:


Chocolate & Raspberry Ganache:

Chocolate Glaze:

Extra to serve:

  • 200g whipped cream 
  • 200g  fresh raspberries

How to make Butlers Chocolate Raspberry Ganache Cake:

  1. Preheat the oven to 170˚C. Grease and line three 22cm x 22cm (9 inch x 9 inch) baking sheets with greaseproof  paper.
  2. Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
  3. Beat the butter in another bowl until soft.
  4. In the meantime, place the sugar and eggs in a third bowl and beat until pale and fluffy.
  5. Remove the chocolate from the heat and fold in the soft butter. Combine them with the egg mixture, and finally fold in the sieved flour. Divide the mixture equally among the prepared baking sheets and spread into an even layer.
  6. Bake for 10-12 minutes until cooked through but still soft. Remove from the oven and leave aside to cool.
  7. Next to prepare the raspberry ganache. Melt the Butlers Raspberry White Chocolate and the butter in a large bowl set over simmering water. Stir the chocolate and butter until melted, then remove from the heat. In a small sauce pan, bring to boil the cream and pour over the chocolate and butter mix, whisking to combine. Set aside until it cools slightly and become spreadable.
  8. Line a 2lb or 10cm x 20cm deep rectangular cake tin with some parchment paper. Place one layer of the sponge at the bottom. Then spread some raspberry jam. Cover the jam with a layer of chocolate raspberry ganache. Top with the second layer of sponge and repeat, finishing with a layer of sponge on top. Then, place the cake in the fridge for 2 hours to set.
  9. While setting, prepare the chocolate glaze. In small saucepan, bring to boil the cream, water and honey. Remove from the heat. Add the salted chocolate and stir into the cream with a spatula until combined; it should have a nice shiny appearance.
  10. Once the cake has set in the fridge remove it from the cake tin, place onto a wire rack and pour over the chocolate glaze, add some fresh raspberries and chocolate truffle!
  11. Store in the fridge, but leave the cake 20 minutes at room temperature before serving to enjoy its subtle flavours.

 

Butlers Triple Chocolate Mousse

Butlers Triple Chocolate Mousse

Chocolate mousse is a classic dessert. Light and airy layers of dark, milk and white chocolate mousse topped off with shaved Butlers 70% dark chocolate, this triple chocolate mousse will become a quick favourite.
Serves 6-8

Butlers Chocolate Mousse Recipe from Butlers Chocolates on Vimeo.

Ingredients:

  1. 1 x 100g Butlers 70% Dark Chocolate Bar, roughly chopped
  2. 1 x 100g Butlers Milk Chocolate Bar, roughly chopped
  3. 11/2   x 75g Butlers White Chocolate Truffle Bar, roughly broken
  4. 250ml + 2 tablespoons fresh cream
  5. 4 egg whites

 

To Decorate:

  1. 1 x 100g Butlers 70% Dark Chocolate Bar

 

Hoew to make the Butlers Triple Chocolate Mousse:

  1. Place the milk and dark chocolate in a separate heat proof bowls and melt each over a pot of barely simmering water.
  2. Add 2 tablespoons of cream to another heatproof bowl. Add the white chocolate and stir gently to mix while melting over another pot of simmering water.
  3. In a large bowl, beat 250ml cream just until soft peaks form. Divide cream into three separate medium sized bowls and fold each type of cooled chocolate into each one.
  4. Whip egg whites in a large clean bowl until soft peaks form.
  5. Divide whipped egg whites into three and fold into the three separate chocolate and cream mixtures, being careful to gently fold to avoid beating out the air.
  6. Spoon dark chocolate mousse into 6 or 8 glass cups (depending on their size), then top with a layer of the milk chocolate mousse, and finally, the white chocolate mousse.
  7. Place in the fridge to chill, between 15-30 minutes. Alternatively, you can fill three plastic piping bags with each mousse and simply pipe the mousse into each glass.
  8. Heat the remaining 100g Butlers Dark Chocolate Bar in the microwave on lowest power setting for 10 second bursts, just until chocolate has softened slightly, but isn't melting. Use a vegetable peeler or sharp knife to shave chocolate curls.
  9. Top off each mousse with chocolate shavings before serving. If mousse has been chilled for longer 30 minutes, leave to stand at room temperature for between 10-20 minutes before serving. Mousse can be prepared up to 2 days ahead and kept chilled in the fridge covered with clingfilm. Leave mousse to stand at room temperature for 30-40 minutes before serving.

Butlers Chocolate Melt in the Middle

Butlers Chocolate Melt in the Middle

The beauty of these fondants is that you can make them the day before, refrigerate and bring back to room temperature and reheat just before serving.

Ingredients:

200g (7oz) butter
200g (7oz) Butlers Dark Chocolate, chopped
6 eggs
240g (8.5oz) caster sugar
60g (2oz) plain or cream flour
Cocoa powder

Utensils you will need:

  • 200ml heatproof ramekins x 8
  • 1 Medium Saucepan
  • Glass (or ceramic) mixing bowl x 1
  • Electric hand held whisk
  • Tablespoon
  • Spatula

How long it will take:

20 minutes

How to make The Melt in the Middle:

  1. Preheat the oven to 180°C/350°F (fan oven) or Gas Mark 4.
  2. Grease the ramekins with butter and dust with cocoa powder.
  3. Put the butter in a small saucepan and drop in the chocolate.
  4. Heat gently until the butter has melted, then remove the saucepan from the heat and stir it with a spatula until the chocolate has melted and become smooth.
  5. Whisk the eggs and sugar together in a large bowl with an electric hand held mixture until ribbon stage.
  6. This means when the beaters are lifted from the mixture they leave a thin trail of the mixture on the surface.
  7. With a metal spoon or a spatula fold the chocolate mixture into the eggs and sugar and sift the flour over the top. Fold together until combined.
  8. Divide the mixture between the ramekins, filling each one three quarters full.
  9. Bake for 8-10 minutes until a crust has started to form around the cakes but the middle is still like a gooey pool of chocolate.
  10. To serve, turn the puddings out of the ramekins and enjoy.

 

Serving Suggestion:

Serve with a blob of whipped cream or some raspberries and raspberry coulis. To make the coulis, heat some fresh frozen raspberries with a little icing sugar, then blend with a hand blender and push through a sieve to remove any seeds.

TIP:

The beauty of these fondants is that you can make them the day before, refrigerate and bring back to room temperature and reheat just before serving. They reheat in the microwave for 20-30 seconds at 800w.

Butlers White Chocolate Ganache Mousse

Butlers White Chocolate Ganache Mousse

An elegant and delicious dessert, ideal for dinner parties when you want to impress!

Ingredients:

  • 300g (10.5oz) Butlers White Chocolate
  • 500ml (17fl oz.) double cream
  • 1 box Amaretti biscuits (approx. 8 per serving, 4 per layer) – (Available to purchase in Superquinn)

Utensils you will need:

  • Medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan) x 3
  • Electric or hand whisk
  • 1 tablespoon
  • Rubber/plastic spoon/spatula
  • Oven gloves
  • Large pouring jug
  • Six small glasses

How long it will take:

30 minutes excluding refrigeration time

How to make The Mousse:

  1. Beat the cream in a bowl until it clings to the whisk.
  2. Crush the Amaretti into uneven pieces, with some crumbs (this can be easily and tidily done in a sandwich bag).
  3. Transfer two tablespoons of the cream into another bowl and put the rest in the fridge.
  4. Place the chocolate buttons in a glass bowl over the boiling water to create a bain-marie. 
  5. Stir occasionally, watching until the lumps have disappeared and the chocolate is smooth.
  6. Once melted, using oven gloves, remove the bowl from the water.
  7. Slowly pour the white chocolate over the small amount of cream, gently stirring without stopping. 
  8. Once combined, stop immediately.  The consistency should be as double cream before whipping.
  9. Gently fold the remainder of the whipped cream into the white chocolate and cream mix, using a spatula to gently blend the ingredients.
  10. Transfer the mixture into a large pouring jug (or use a mixing bowl with a pouring lip) and refrigerate for two hours.
  11. Take the six small glasses and pour the ganache until one third full. 
  12. Sprinkle a layer of broken Amaretti on top, which should be about 0.5cm (0.2in) deep and touch the edges of the glass so that it is visible from the side.
  13. Pour another layer of ganache and sprinkle another layer of Amaretti, before topping with a final layer of ganache.
  14. Refrigerate.

Butlers Chocolate Biscuit Nut Crunch

Butlers Chocolate Biscuit Nut Crunch

A simple and delicious crunchy chocolate treat that all the family can enjoy. Perfect for picnics and birthday parties.

Ingredients:

The Chocolate Crunch

  • 200g (7oz) Butlers Milk Chocolate
  • 50g (1.75oz) unsalted butter
  • ½ can sweetened condensed milk
  • 150g (5.25oz) shortbread biscuits
  • (without sugar on top)
  • 50g (1.75oz) walnuts
  • 50g (1.75oz)  almonds
  • 50g (1.75oz)  pecans

The Topping

  • 100g (3.5oz) Butlers Milk Chocolate

Utensils you will need:

  • 1 medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan) x 2
  • 1 tablespoon
  • Oven gloves
  • Rubber/plastic spoon/spatula
  • 17cm (6.5in) square cake tin
  • Greaseproof paper
  • Dessert spoon

How long it will take:

20 minutes to prepare, 4-6 hours to cool

How to make The Chocolate Crunch:

  1. Break the shortbread biscuits into large, uneven lumps (about 1cm / 0.4in).
  2. Roughly chop the nuts into large pieces.
  3. Place the chocolate and the butter, cut into pieces, in the glass bowl over the boiling water to create a bain-marie.  Stir occasionally.
  4. Once melted, remove from the heat and gradually stir in the sweetened condensed milk.  Don’t worry if the mixture separates, keep stirring until the ingredients combine and come together away from the side of the bowl in a dough-like consistency.
  5. Add in the shortbread and nuts and mix together.
  6. Pour into the square cake tin, which can be either slightly greased with butter or lined with greaseproof paper, and once cooled refrigerate for an hour.
  7. Place the remaining chocolate in a bowl over boiling water and melt until smooth.
  8. Pour over the top, completely covering the surface of the cake, and, once cool, refrigerate for another three to five hours.
  9. To serve, remove from the tin and cut into slices, then halved.  Serves 8-10.

Butlers Ultimate Chocolate Puddings

Butlers Ultimate Chocolate Puddings

The ultimate dessert, a devilishly decadent chocolate pudding smothered in chocolate ganache.

Ingredients:

The Pudding

  • 170g (6oz) Butlers 70% Dark Chocolate
  • 110g (4oz) unsalted butter cut in pieces (and a little extra for greasing)
  • 150g (5.25oz) brown sugar
  • 40g (1.5oz) cocoa powder
  • Pinch salt
  • 3 large eggs

The Ganache

  • 80g (3oz) Butlers 70% Dark Chocolate
  • 80ml (2.75fl oz.) double cream

Utensils you will need:

  • 1 medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan) x 2
  • Small bowl x 2
  • Fork
  • Oven gloves
  • Towel
  • Electric whisk
  • Rubber/plastic spoon/spatula
  • 6 small (or 4 medium) pudding tins
  • Baking tray
  • Dessert spoon x 2

How long it will take:

30 minutes

How to make The Pudding:

  1. Set the oven to  190°C/375°F (conventional oven) or 170°C/350°F (fan oven) or Gas Mark 5 and put a pot of water on to boil.
  2. Grease the insides of the pudding tins with butter.
  3. About five minutes before the oven is due to come to temperature, place the chocolate and the butter, cut into pieces, in the glass bowl over the boiling water to create a bain-marie. Stir occasionally.
  4. Weigh out the sugar and sieved cocoa powder. 
  5. Add a pinch of salt.
  6. Break the eggs into the small bowl and beat together a fork.
  7. Place a towel where you will be mixing the pudding.
  8. Once the chocolate and butter has completely melted with no lumps, transfer the bowl and place on the towel.
  9. Add the sugar, cocoa powder and salt and fold to mix completely.
  10. Add the eggs and then whisk with the electric whisk, to add air and dissolve the grains of sugar.
  11. Spoon the mixture into the pudding tins, dividing it equally between them.  This should come almost to the top.
  12. Place the tins on a baking tray and place in the centre of the oven.
  13. Bake for 12 minutes (wetter, richer result) to 16 minutes (for a more cake-like result) and remove from the oven and allow the puddings to cool in the tins for 5 minutes.
  14. The puddings will have risen slightly above the top of the tins, but will shrink as it cools. 
  15. Turn the puddings out, flat side down, onto their serving plates.

How to make The Ganache:

  1. Break the chocolate pieces into smaller pieces and place in a ceramic or glass bowl.
  2. Heat the cream gently in a saucepan, stirring constantly, without allowing it to boil.
  3. Remove from the heat and pour the hot cream over the chocolate.
  4. Stir gently until all of the chocolate has melted into the cream.
  5. Note: Ganache is equal parts cream and chocolate and warm cream should always be added to the chocolate, not the reverse.

How to make Butlers Ultimate Chocolate Puddings:

  1. Spoon the warm ganache over the top of the puddings, allowing it to drip down the sides.
  2. Note: this dessert can be served cool, but it is best to pour the ganache over the pudding as near to serving as possible.

 

Butlers Chocolate Dessert Dishes

Butlers Chocolate Dessert Dishes

Perfect for a quick and attractive dessert. Make in advance and simply fill with fruit, cream, ice-cream or whatever you fancy for dessert!

Ingredients:

  • Your favourite Butlers 100g chocolate bar (3.5oz)
  • Paper Sweet cases

Utensils you will need:

  • Medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan)
  • Teaspoon

How long it will take:

10 minutes to prepare, 4-6 hours to cool

How to make the Chocolate Dessert Dishes:

  1. To melt chocolate: break off as much Butlers chocolate as you require in small pieces.
  2. Stand in shallow bowl over pot of boiling water, off the stove.
  3. Cover bowl so steam won't spoil the chocolate as it melts.
  4. To make chocolate cases: spray some paper sweet cases with vegetable oil and using one teaspoon of melted chocolate for each case, run teaspoon around twice to coat each case thoroughly. 
  5. When cooled, simply peel off the paper case.
  6. These chocolate cases will then store up to one month in an air-tight container in the refrigerator.
  7. Fill the chocolate cases with ice cream, fruit, cream, chocolate shavings, whatever you fancy!

Butlers Chocolate Biscuit Cake

Butlers Chocolate Biscuit Cake

A classic favourite made with Butlers luxury chocolate – milk or white, the choice is yours!

Ingredients:

  • 50g (1.75oz) Butter
  • 200g (7oz) Butlers Milk Chocolate/200g (7oz) Butlers White Chocolate
  • ½ can of condensed milk
  • 125g (4.5oz) rich tea or digestive biscuits

Utensils you will need:

  • Medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan)
  • Rubber/ plastic spoon/spatula
  • Tin opener
  • Baking tray
  • Tinfoil

How long it will take:

20 minutes to prepare, 4-6 hours to cool

How to make Butlers Chocolate Biscuit Cake:

  1. Melt your butter and preferred type of chocolate in a bowl over a saucepan of near boiling water.
  2. Turn on the hob and melt it slowly because if it melts too quickly it will curdle and you will have to start again!
  3. While the two ingredients are melting break up the biscuits either by hand OR with a rolling pin in a bag. Put the broken biscuits in a bowl and leave to the side.
  4. Open the can of condensed milk.
  5. Remove the melted chocolate and butter from the hob when there are no lumps left in the mixture and the ingredients are a shiny, rich, brown/cream colour.
  6. Gradually add the condensed milk to the chocolate mixture.The ingredients will look as if you have done something wrong as they will combine and then separate. DON’T WORRY, this is normal. KEEP adding the condensed milk until there is half remaining in the can. Eventually the mixture will get thicker and smoother than before.
  7. Gradually add the biscuits to the mixture, as much or as little as you want.
  8. Line a squared baking tray with tinfoil.
  9. Add the chocolate biscuit mixture.
  10. Refrigerate for 4-6 hours.
  11. Cut up into squares of 8 or 10 and Enjoy!

 

Butlers White Chocolate Strawberry Cream Cake

Butlers White Chocolate Strawberry Cream Cake

White chocolate sponge with a luxurious strawberry and white chocolate filling - the perfect cake for white chocolate lovers!

Ingredients:

The Sponge:
150g (5.25oz) Butlers White Chocolate
200g (7oz) unsalted butter, diced
3 large free range eggs, at room temperature
150g (5.25oz) caster sugar
Grated zest ½ unwaxed orange
200g (7oz) self-raising flour

The Filling:
500g (17.5oz) ripe strawberries (250g (8.75oz) for filling and 250g (8.75oz) for topping)
Grated zest ½ unwaxed orange
1 tbsp. caster sugar
100g (3.5oz) Butlers White Chocolate
150ml (5fl oz.) double or whipping cream, whipped
Icing sugar for dusting

Utensils you will need:

  • Medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan)
  • Rubber/ plastic spoon/spatula
  • Food mixer
  • Metal spoon x2
  • Sandwich tin x2
  • Round-bladed knife
  • Wire rack
  • Knife
  • Small bowl

How long it will take:

1 hour

How to make The Sponge:

  1. Heat the oven to 180°C/350°F (conventional oven) or 160°C/320°F (Fan oven) or Gas Mark 4.
  2. To make the sponge, break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and leave to cool until needed.
  3. Break the eggs into the bowl of a food mixer.
  4. Add the sugar and orange zest.
  5. Using the whisk attachment, whisk on full power for about 4 minutes or until the mixture is extremely thick and foamy. It's ready when the whisk leaves a ribbon-like trail of mixture when you lift it out of the mixture.
  6. Gently stir the chocolate mixture then whisk it briefly into the egg mixture. Turn off the power as soon as it is combined to avoid over-mixing.
  7. Add the flour and gently fold in using a large metal spoon.
  8. Divide the mixture between two pre-greased sandwich tins, and spread evenly.
  9. Bake in the heated oven for 20 minutes until a light golden brown and the sponge springs back when gently pressed.
  10. Run a round-bladed knife around the inside of the tins, just to loosen the sponges,
  11. Turn out onto a wire rack and leave to cool completely.

How to make The Filling:

  1. Wipe the strawberries and save half of the good-looking ones for decoration.
  2. Thinly slice the rest into a bowl.
  3. Add the orange zest and juice, and the sugar and mix gently.
  4. Leave for 10 minutes for the flavours to develop.
  5. Grate the white chocolate and gently fold half into the whipped cream. Save the rest for the decoration.
  6. To assemble, set one sponge on a serving plate and spoon on the strawberries and juice.
  7. Cover with the chocolate cream then top with the second sponge.
  8. Decorate with the reserved strawberries and grated chocolate and dust with icing sugar, ready to serve.
  9. The assembled cake can be stored in an airtight container in the fridge for 24 hours.

Butlers Rich Chocolate Brownies

Butlers Rich Chocolate Brownies

A temptingly moist and rich chocolate treat, easy to make and great for sharing with friends.

Ingredients:

  • 180g (6.25oz) Butter
  • 180g (6.25oz) Butlers 70% Dark Chocolate
  • 250g (8.75oz) Caster Sugar
  • 3 Eggs
  • 110g (4oz) Flour

Utensils you will need:

  • Medium saucepan
  • Greaseproof paper
  • Brownie tin 23cm (9in) x 23cm (9in) x 5cm (2in)
  • Glass (or ceramic) mixing bowl (which should cover the saucepan) x2
  • Hand whisk
  • Metal spoon

How long it will take:

  1. 25 minutes to prepare, 30-33 minutes to cook

How to make the Chocolate Brownies:

  • Pre-heat your oven to 170°C/340°F (conventional oven) or 150°C/300°F (Fan oven) or Gas Mark 3.
  • Ensure all of your ingredients are weighed out correctly and line a brownie tin 23cm (9in) x 23cm (9in) x 5cm (2in) and place to the side.
  • Roughly, break-up the chocolate and place in a bowl with the butter over a saucepan of near-boiling water. Ensure that the bowl is not touching the water, as this will cause the ingredients to curdle and ruin your recipe.
  • Slowly melt the two ingredients.
  • While the chocolate and butter are melting, whisk your eggs and sugar by hand (just a bit of elbow grease, not to strenuous!) (Should be a liquid and cream in colour). Doing it by hand will cause the brownies to be moist & light and not heavy and dry like what would happen if an electric whisk is used.
  • Allow the chocolate to cool for 4-5 minutes, enough time as so you can put your finger in the mixture and not get burnt!
  • Add the chocolate and butter to the sugar and egg.
  • Mix by hand for 1 minute with a metal spoon.
  • Sift in your flour and mix the ingredients together until you cannot see any more flour and you are left with a rich-chocolate (cream-like in texture) mixture.
  • Pour the chocolate mixture into the pre-lined baking tin.
  • Put into the oven and cook for 30-33 minutes.
  • Remove from oven and allow cooling, or serving hot with some rich Butler’s hot chocolate sauce (100ml cream, 2 Butlers Hot Chocolate Cups).

Butlers Chocolate Crunch Bars

Butlers Chocolate Crunch Bars

A simple and delicious crunchy chocolate treat that all the family can enjoy. Perfect for picnics and birthday parties.

Ingredients:

  • 100g (3.5oz) butter, roughly chopped
  • 150g (5.25oz) Butlers Dark Chocolate, 150g (5.25oz) Butlers Milk Chocolate, broken into squares
  • 3 tbsp. golden syrup
  • 140g (5oz) rich tea biscuits, roughly crushed
  • 12 pink marshmallows, quartered (use scissors)
  • 1x Butlers 100g Honeycomb Crip Bar (or your favourite Butlers Bar)

Utensils you will need:

  • Medium saucepan
  • Rubber/plastic spoon/spatula
  • 17cm (6.5in) square tin
  • Tinfoil

How long it will take:

25 mins preparation, then chill until hard.

How to make the Chocolate Crunch Bars:

  1. Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth.
  2. Cool for about 10 mins.
  3. Stir the biscuits and sweets into the pan until well mixed.
  4. Pour into a 17cm (6.5in) square tin lined with foil and spread the mixture to roughly level it.
  5. Chill until hard and then cut into fingers.