Chocolate Quicky Sticky Bread

Ingredients:

• 2 loaves (16-oz. each) frozen bread dough
• 3/4 cup granulated sugar
• 1 tablespoon HERSHEY'S Cocoa
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) butter or margarine, melted and divided
• 1/2 cup packed light brown sugar
• 1/4 cup water
• HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:
1. Thaw loaves as directed on package; let rise until doubled.

2. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.

3. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

4. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm. 12 servings.

Tropical Temptation

A hot trifle with plenty of spice. Select more unusual fruit when you can, mixing fresh and canned quite freely.

Ingredients

• 
  225 g (8 oz) ginger cake, sliced
  
• 432 g (16 oz) can of pineapple pieces in natural juice
  
• 40 ml (2 Tbs) rum
  
• 2 oranges
  
• 2 bananas
  
• 2 kiwi fruit

FOR THE CHOCOLATE CUSTARD

• 
  60 ml (3 tablespoons) cornflour or custard powder
  
• 40 ml (2 tablespoons) caster sugar
  
• 2 egg yolks
  
• 568 ml (1 pint) milk
  
• 100 g bar of Cadbury Bournville chocolate

FOR THE MERINGUE TOPPING

• 
  2 egg whites
  
• 125 g (4 oz) caster sugar
  
• 25 g (1 oz) flaked almonds
  
• A 2.2 litre (4-pint) ovenproof dish

Place the slices of cake in the dish. Drain off the pineapple juice and then pour half of it, mixed with the rum, over the cake, allowing it to soak through. Prepare the fruit and mix the pineapple, segmented oranges, and sliced bananas and kiwi fruit together and put into the dish.

Make the custard by blending the cornflour, sugar and egg yolks into a paste with the remaining pineapple juice. Heat the milk, then stir the two together so that it thickens over a gentle heat. Break up the chocolate and melt into the custard. Cool slightly before pouring over the fruit.

To make the meringue, whisk the egg whites stirffly, add half the sugar and whisk until as stiff again; fold in the remaining sugar. Pile the meringue on the custard, covering it completely, then sprinkle with the flaked almonds. Bake at Gas Mark 4/180ºC/350ºF for 15 – 20 minutes so that the meringue looks attractive. Serve whilst still hot.

Serves 8 generously

American Fudge Cake This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream. FOR THE CAKE 125 g (4 oz) butter 225 g (8 oz) dark soft brown sugar 2 eggs 142 ml (¼ pint) soured cream 175 g (6 oz) plain flour 5 ml (1 tsp) baking powder 2.5 ml (½ tsp) bicarbonate of soda 50 g (2 oz) Cadbury Bournville cocoa FOR THE FILLING 40 ml (2 Tbs) Cadbury Bournville cocoa 125 g (4 oz) butter 150 g (5 oz) icing sugar, sieved Vanilla essence FOR THE FROSTING 200 g bar of Cadbury Bournville chocolate 40 ml (2 Tbs) Cadbury Bournville cocoa 142 ml (¼ pint) double cream Two 20 cm (8-inch), shallow cake tins, greased and base-lined For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool. Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling. For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife. Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

Chocolate Layer Pie

A really delicious silky chocolate pie which would be perfect for a buffet party. Serves 8-10.

Ingredients:

For the pastry

• 100g Cadbury Bournville chocolate
  
• 125g (4oz) margarine
  
• 225g (8oz) plain flour
  
• 1 Tbs cold water
  

For the custard

• 284ml (1/2 pt) double cream
  
• 75g (3oz) caster sugar
  
• 2 eggs
  
• 25g (1oz) cornflour
  
• 25g (1oz) margarine
  
• 5ml (1 teaspoon) vanilla essence
  
• 50g Cadbury Bournville chocolate
  

For the chocolate mousse

• 200g Cadbury Bournville chocolate
  
• 2 eggs, separated
  
• 284ml (1/2 pt) double cream
  
• 10ml (2 teaspoons) gelatine
  
• 2 Tbs hot water
  
• A little Cadbury Bournville cocoa (optional)
  

Also, you will require

• A 23cm (9 inch) fluted flan tin
  
  • Swivel vegetable peeler
    
  
  
  

  For the pastry
  

  First melt the chocolate in a bowl over a saucepan of hot but not boiling water. Rub the margarine into the flour, bind to a dough with the chocolate and the tablespoon of water.
  
  Carefully press into the fluted flan tin, ensuring that there are no thick corners in the base. Bake in a moderate oven (180 C/350 F/Gas Mark 4) for 20-25 minutes. Leave to cool, then carefully remove the pastry case from the tin.
  
  

  For the custard

  
  In a saucepan, blend together the cream, sugar, eggs and cornflour until smooth. Stir continuously over a very low heat until just starting to thicken. Do not allow to boil.
  
  Remove from the heat, stir in the margarine, vanilla essence and broken-up chocolate, then leave to cool. Place in the fridge and leave until very cold.
  
  

  For the mousse

  
  Using a swivel vegetable peeler make 50g of chocolate curls and keep on one side.
  Melt the remaining chocolate over a saucepan of hot water then stir in the egg yolks. Lightly whip the cream, fold some into the chocolate then fold this mixture into the remaining cream.
  
  Dissolve the gelatine in 40ml (2 tablespoons) hot water. Whisk the egg whites until stiff. Fold the dissolved gelatine into the chocolate cream mixture with the egg whites. Pour the mixture into the pastry case and leave to set.
  
  Whisk the cold custard until really thick and swirl over the set mousse. Decorate with the chocolate curls and if liked, a little cocoa sieved over the top.

  
  

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