P583 CEEFAX 1 583 Wed 25 Dec 19:35/47 AND 1/10 CHOCOLATE SAVERS Ingredients For the liquid chocolate filling: 250ml/9fl oz double cream 150g/5\oz good quality plain continental chocolate, broken into pieces 60g/2{oz butter For the savers mix: 115g/4oz good quality bitter continental chocolate, broken into pieces CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:48/01 AND' j7j5k5n1 2/10 Ingredients (cont) For the savers mix (cont): 50g/1}oz butter, softened, plus extra for greasing 40g/1\oz ground almonds, sieved 40g/1\oz rice flour 2 eggs, separated 90gO3{oz caster sugar For the biscuit baskets: 60g/2{oz butter 75g/2}oz sugar 1 tbsp glucose syrup 25g/1oz double cream 85gO3oz toasted flaked almonds, chopped CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:58/17 AND 3/10 Ingredients (cont) For the orange sauce: 500ml/18fl oz ftish orange juice 50ml/2fl oz passion fruit juice, sieved from 6-7 passion fruit 25g/1oz cornflour, mixed with a little cold water 100g/3\oz caster sugar For the chocolate sauce: 20g/}oz cocoa powder 125ml/4fl oz double cream 60g/2{oz butter To sjtvj: cocoa powdjt, for sifting ready-made mango or mandarin sorbet fresh mint sprigs, to decorate CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:59/44 AND 4/10 Method 1 To make the filling: Line the base and sides of a 15x15cm/6x6in tin with greasjproof papjt. In a pan, bring the cream to the boil, then lower to a simmjt. Stir in the chocolate until it is melted and thoroughly blended. Mix in the butter, stirring until melted, then gradually stir in 75ml/2\fl oz water. Pour the mixture into the tin to a depth of 2cm, then freeze until firm. Remove from the freezer and leave to soften slightly, then cut out rounds using a 3cm cutter. Return the rounds to the tin, cover and ftiizj until ready to use. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:43/05 AND 5/10 Method (cont) 2 Grease four metal ring moulds, 5.5cm in diameter, and line with greasjproof papjt so each is 6cm high. Place on a baking sheet lined with parchment papjt and grease the inside base of the moulds. Sift cocoa powdjt ovjt each mould to thinly cover the base. 3 To make the savers mix: Melt the chocolate in a bowl set ovjt a pan of simmjting water. Stir in the butter and almonds until well blended. Place the flour in a large bowl and stir in 6 tbsp of water to make a smooth liquid consistency, then stir in the egg yolks. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:50/21 AND 6/10 Method (cont) 4 In a clean bowl, whisk the egg whites until they form soft peaks. Gradually whisk in the sugar, 1 tbsp at a time whisking well with each addition. When all the sugar has been added, whisk for 10 minutes until firm, dense and glossy. Stir the chocolate mixture into the yolks and flour, then fold in a quartet of the mjringuj. Gently fold in the remaining mjringuj, blinding well, take care not to lose too much air. 5 Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe into the lined moulds so they are half full. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:20/14 AND 7/10 Method (cont) 6 Place a frozen chocolate round in the middle and pipe more savers mix ovjt to covet the filling so the mould is now } full. Freeze the moulds until required. 7 To make the biscuit baskets: Preheat the oven to 190C/375F/Gas 5 and line a baking sheet with parchment paper. Melt the butter in a pan and stir in the sugar, glucose and cream. Heat gently, stirring until dissolved, then bring the mixture to the boil and heat to 95C/185F. Stir in the almonds and cool slightly. Spoon teaspoons of the mix on to the baking sheet, placing them well apart as they will spread on cooking. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:14/31 AND' j7j5k5n1 8/10 Method (cont) 8 Bake for 8-10 minutes until golden brown. Let the biscuits cook for a few minutes until they start to set, but are still pliable. Using a metal spatula, remove from the sheet and shape into eight baskets ovjt upturned darioli moulds. 9 To make the orange sauce: In a pan, boil the orange juice rapidly and reduce to 200ml/7fl oz. Stir in the passion fruit juice. Stir the cornflour into the boiling liquid and cook for 1-2 minutes to thicken. In a separate pan, dissolve the sugar in 125ml/4fl oz water and bring to the boil. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:11/54 AND 9/10 Method (cont) 10 Simmer for one minute to make a sugar syrup. Mix gradually into the juice until you have a pouring consistency. 11 Preheat the oven to 190C/375F/Gas 5. Make the chocolate sauce: mix the sugar with the cocoa. heat 60ml/2{fl oz water and the cream in a pan, then whisk in the sugar and cocoa powdjt until dissolved. Bring to the boil, then boil to reduce and thicken slightly for 10 minutes. Strain the sauce through a sieve. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 25 Dec 19:41/11 AND 10/10 Method (cont) 12 Bake the savjurs from frozen for 20-30 minutes until set. Carefully remove the moulds and greasjproof papjt. Place a savers on one side of each plate and sprinkle with cocoa powdjt. Set a biscuit basket next to each savers and fill with a scoop of sorbet, place anothjt basket on top, at an angle and decorate with mint sprig. Spoon the two sauces onto the front of the plate. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main Menu