CHOCOLATE MONDAY: Florentine Slices/Poires Helene/Cherry Chocolate Bars 🌞

[justaprogressive]

Chocolate Florentine Slices

110g (4oz) butter
85g (3oz) caster sugar
2 eggs
85g (3oz) self-raising flour
1/ teasp baking powder
30g (1oz) cocoa
85g (3oz) butter
55g (2oz) caster sugar
55g (2oz) glacé cherries
30g (1oz) candied peel
30g (1oz) angelica
110g (4oz) flaked almonds
85g (3oz) plain chocolate

1. Butter and line a 180mm x 280mm (7in. x 1lin.) baking tin.
Preheat the oven to 180°C. (350°F., gas mark 4).

2. Chop the butter into a basin. Add the sugar and beat until the
mixture is pale and fluffy.

3. Beat the eggs ina cup.

4. Sift the flour, baking powder and cocoa in another basin. Mix the
eggs and flour alternately into the butter. Pour the mixture into the
prepared tin and smooth the surface with a palette knife.

5. Grate the marzipan evenly over the surface. Bake on the centre
shelf for 20-25 minutes. Make the topping while the cake is baking:

6. Chop the cherries into quarters. Chop the candied peel, angelica
and almonds.

7. Chop the butter into a heavy-based pan. Add the sugar and put on

8. Bring the mixture to boil, then stir in the cherries, peel, angelica
and almonds. Remove from heat and leave to cool.

9. Grate the chocolate. After 20-25 minutes baking remove the cake
and, while still hot, sprinkle the chocolate over the marzipan.

10. Spoon the topping evenly over the chocolate and return to the
oven for a further 10 minutes.

11. Leave the cake to cool in the tin for 5 minutes, then remove and
transfer to a wire tray. When it is cold, cut into 18 bars.

Makes 18.

From "Polly Pinder's Chocolate Cookbook"
https://www.goodreads.com/book/show/15057329-polly-pinder-s-chocolate-cookbook

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POIRES HELENE. (That's "Pears Helen" in French.)

Put vanilla ice cream in a dish. Top it with a canned pear
half (drain it first).Then pour fudge sauce over the pear.

From "Chocolate Heaven"
https://www.goodreads.com/book/show/11658204-chocolate-heaven

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Cherry Chocolate Bars


100g (3 1/2oz) butter
55g (2oz) soft brown sugar
1 egg
85g (3oz) rolled oats
55g (2oz) self-raising flour
30g (oz) cocoa
110g (40z) glace cherries
5g (302) plain chocolate


Butter and line with greaseproof paper a 180mm x 280mm (7in. x 11in)
Swiss roll tin.

Preheat the oven to 180°C. (350°F., gas mark 4).1,
Buc canine

2. Chop the butter into a basin. Add the sugar and beat until well
Lege combined and the sugar grains can no longer be felt.
85g (302) rolled oats

3. Add the egg and beat to a smooth consistency.
55g (2oz) self-raising flour

4. Stir in the rolled oats. Sieve the flour and cocoa together and fold
30g (oz) cocoa them into the mixture. Chop the cherries and fold them in.
110g (40z) glace cherries

5. Chop the chocolate, add it to the basin, then combine all the
85g (302) plain chocolate ingredients thoroughly, adding a little milk if required.

6.Turn the mixture into the prepared tin,smoothing the surface. Bake on the centre
shelf for 25 minutes.

7. Leave to cool in the tin before cutting into bars.

Makes 18-21.

From "Polly Pinder's Chocolate Cookbook"
https://www.goodreads.com/book/show/15057329-polly-pinder-s-chocolate-cookbook


It's chocolate. Eat it you'll feel better!