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"Great kit makes cooking a pleasure."
chocolate biscuits with soft chocolate centres
dessert recipes | serves Makes 30 biscuitsThis is a great recipe to do with kids, as it’s very simple and good fun putting the top circle over the chocolate and squashing the edges gently together to stop the chocolate escaping when it cooks. This is quite a dry mixture, but don’t worry, they are meant to look a bit cracked and rustic, so you can’t really go wrong! If you eat these when they have just been cooked the chocolate is quite runny, and if you eat them cold they are nice and gooey. You’ll need two cutters, one about 4cm/1½ inches and the other about 5cm/2 inches.
Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC/375ºF/gas 5.
On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one – make sure you use all the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.
Cook in the preheated oven for 10 minutes, and eat them hot or cold.
• from Happy Days with the Naked Chef
ingredients
• 140g/5oz butter
• 140g/5oz caster sugar
• 2 egg yolks
• 255g/9oz self-raising flour
• 30g/1oz cocoa powder
• 30 squares of chocolate (milk, white or plain)
• 140g/5oz caster sugar
• 2 egg yolks
• 255g/9oz self-raising flour
• 30g/1oz cocoa powder
• 30 squares of chocolate (milk, white or plain)
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My name is jasmine from australia i love making your recipes, and enjoy watching your shows.
I am a chef and i love to cook.
What are you talking about? Are you saying that the METRIC system is different from country to country? You are crazy, lady. Just because it isn't a round number doesn't mean it does not exist in "our" metric system. I can't believe I read that. Serisously.
I love all the receips that you do it!
I don't know that you have a page of you too!
merci!
I guess the dough was too dry, but you all don't seem to have encountered any problems, to can anyone help? Thanks!
Thanks Jamie xxx
Well, at least I hope my work colleagues will appreciate them tomorrow :-)
Jamie, your recipes are fantastic. I'm an expert of mushroom risotto since i found your recipe and my friends ditched pizza express for my home made pizza.
i love cooking!!! i bet my mum would never ever expect me saying that! ;-)
i loved when u invited a brazilian chef to make "moqueca", it seemed pretty good!
Come as soon as possible. You are awesome!!
I am a big fan of yours, and I daily surfing on your web side! Hello again from Slovenia
I'm portuguese and an enthusiatic fan of The Naked Chef.
I love watching your TV shows. Congratulations! You're a great ' communicator', if I may say so. You're an artist!
I also love cooking and creating new things.
This week I'll try the chocolate biscuits with my students. They all know you very well and we visit your site a lot.
Can you please tell me, when you say to put the dough into the fridge for a while, how long must i leave it in there?
Tnx!! :)
Evdokia
My name is Marina. I'm from Russia. Two years ago your program was shawn on our TV. I can say that using your recipes is complicated in our city cause we have different eating habits with the English. But it doesn't matter. I just enjoy watching the way you cook and tell about it. Thank you very much!
i just love you and your show. your recipes are simply amazing.
xoxoxoxoxoxox
love,
sehrish
i luv your recipes on this webstite its gr8!!
me must print some off
We love you here! I wonder when you come to Brazil to perform your show!
Cheers!
I too want to say how great a cook you are!!!
Well I'm from Brazil and live in Brazil, although I used to live in Manchester in my teenhood...Anyway what I'd like to ask you is to please come over here to what you did in Italy! If you want I could even give you some tips of where to go because I'm from Minas Gerais but live in Bahia...and Brazil is not all about caipirinhas and feijoada you know, you have to check out some local daily recipes. Another thing I'd like to ask is for you to post the measures in cups and spoons here on the internet, just like you do on the programs, because the metric system here is different from Britain's and it is bizarre using 255 grams of self-raising flour...not a round number you see. If you could attend to at least my second wish I would be really happy.
Me and my daughtervrealy love your programs that show on GNT, you and your gourgeous family!
Guarana kisses from Brazil,
Érica (mum) and Natália (daughter)
when you say to put the dough in the fridge for a while, how long is a while? :)
im from germany but ive spend half a year in england/leeds..
i know that the english do have such bad eating habits, its unbelievable!
but i think that u really have changed a lot, i adore ur recipes and ur style and even the way u cook the meals haha
youre great!
love xxx from germany
the recipe makes about 30 servings
Love Shirley x
me and my mum think you are great cook i brought my mum your ministry of food book and we have already tried some of your recipes and they are yummy
whats cooking?hey i love your recipes.
i really want to get Jamie oliver whats cooking ds game but my dad wont let me because my dad says it is for adults (when its not).
xxx
I love what you have done for healthy eating in this country. I only wish you could attach literacy skills to your many projects too.
Tossa.
you r lush
your food is soooooooooooo good
luv cloe
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your recipies are lush so can you send me the recipies
plz
luv carrie
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you are lush and so is your food
luv joe
MISS CHOCOLAT, Sorry you did not say what country you are from?
CASTER SUGAR is known in USA as SUPERFINE SUGAR, its really like regular sugar but finer grains, which makes it easier & quicker to dissolve when beating (creaming) with butter or eggs & especially when making a meringue (egg whites & sugar) like for a pavlova You can easily use regular sugar, just make sure the sugar is dissolved in your mixture you might have to cream (beat) a little longer there should not be a grainy texture
I just want to say that I think your a great cook!
Your recipes are so simply and easy that anyone can cook!
I've recently brought your new book "MInistry if Food"..It's really good!
I'm niw going to try and make the chocolate biscuits with chocolate centres..
Hopefully it won't go wrong lol!
I Really Like Your Recipes And I Love Cooking.
I Was Just Wondering If You Could Give Me A Recipe To Make A Chocolate Mousse,
Many Thanxs
Jessica
Can you explane Caster sugar ?? is it the same sugar you use to sweeten your coffee or is it a special sugar ?
(Our sugar is made of sugar beets, maybe there's a difference ???)
fome lizzie