Valentine's Chocolate Heart Cake

Ingredients:

1 recipe One-mix chocolate sponge mixture, plus the ingredients it needs
1 recipe chocolate buttercream or ganache
Confectioners sugar
Fresh raspberries and chocolate curls, to decorate

Preparing:

Preheat oven to 160ºC (320ºF).

Prepare the cake according to the instruccions.
Pour on a greased heart-shaped cake and bake for 30 minutes.

Cut the cake in half horizonthally.
Fill the cake with about one-third of the buttercream a top with the othe half.
Cover the cake with the remaining buttercream.

Decorate with chocolate curls and raspberries.
Dust with a little confectioners sugar.

Christmas Chocolate Sorbet with Red Fruits

Ingredients:

2 cups water
3/4 cup cocoar powder
1/2 cup sugar
14 ounces soft red fruits (raspberries, strawberries or red currants)
2 ounces dark chocolate, chopped
3 tbsp honey

Preparing:

Place the water, honey, sugar and cocoa powder in a saucepan, and stir until the sugar has dissolved.
Remove fron heat, add the chocolate, stir until melted and let cool.

Pour into an ice-cream maker and churn until frozen, or pour into a container suitable for use in the freezer, freeze until slushy, whisk until smooth and freeze again.
Whisk again before the mixture hardens completely and cover the container.

Serve with the fruits.

Christmas Peach Melba

Ingredients:

300 g fresh raspberries, thawed
2 tbsp icing sugar
1 1/2 cup sugar
4 firm ripe peaches
1 vanilla bean, split lenghtways

Preparing:

Purée the raspberries and icing sugar together in a food processor.
Pass throug a strainer and discard the seeds.

Stir the sugar, vanilla bean and 2 1/2 cups water in a pan over low heat until the sugar has dissolved.
Bring the sugar syrup to the boil and add the peaches.
Simmer for 5 minutes, remove with a slotted spoon and carefully remove the skin.

Serve with ice cream and the purée.

Lemon Mousse with Red Fruits

Ingredients:

110 g sugar
60 g melted butter
3 eggs
1 gelatin leaf
300 ml whipped cream
110 ml lemon juice
100 g strawberries
100 g wild strawberries
100 g raspberries
1 tbsp strawberry syrup
1 tsp cornflour
Grated zest of 1 lime

Preparing:

Whisk the eggs.
Soak the gelatin in cold water to soften it.

Mix the melted butter with the lemon juice, sugar and the cornflour and bring to the boil stirring constantly.
Add the beaten eggs and remove from heat (take care not to let the mixture boil).

Drain the gelatin and incorporate into the lemon cream along with the grated lime zest.
Let cool and then incorporate the whipped cream.

Mix half the raspberries with the strawberry syrup and push the mixture trough a sieve.
Add the rest of the red fruit to the strained syrup.

Half fill in individual glass dishes.
Top with the lemon cream.

Chill in the refrigerator for 1 hour.

Fruits Cobbler

Ingredients:

100 g flour
80 g ground almonds
100 g brown sugar
80 g melted butter
1/2 teaspoon ground cinnamon
200 g strawberries
150 g raspberries
20 g vanilla sugar

Preparation:

Mix the flour with the ground almonds, the brown sugar and the ground cinnamon.
Add melted butter and incorporate with a wooden spoon until the mixture has a crumble texture.
Leave to stand for one hour.

Sprinkle the mixture onto a greased baking mold.
Bake at 170ºC (350ºF) for 20 minutes.

Cut the strawberries and mix them with the rest of the fruits.
Add vanilla sugar.
Cook it for 2 minutes.

Set aside and let it cool.
Spill the fruits in individual glass bowls and sprinkle to them the crumble mixture.

Almonds Pie

Ingredients:

125 g butter
250 g almonds paste
60 g sugar
2 eggs
60 g flour
1/2 cup raspberry jam
45 g almonds

Preparation:

Bake the base for cake at 190ºC for 20 minutes.

Stir the butter until cremating it.
Add the almond paste little by little.
Add to the sugar and eggs.
Incorporate the flour.
Grease the baked cake with the raspberry jam.

Fill it with the mixture of almonds.
Dust the cake with the almonds.

Bake at 190ºC for 45 minutes.

Ice cream with Fruits to the Licor

Ingredients:

2 tablespoons butter
1/2 kg raspberries, moors and strawberries (or the fruit that is preferred)
2 tablespoon sugar
1 tablespoon orange licor, brandy or rum
800 gr vanilla ice cream

Preparation:

Warm up the butter in an frying pan.
Stir contantemente for 5 minutes.
Add to the fruits and the sugar.
Cook for 1 or 2 more minutes.

Retire of the fire.
Put the licor on the fruits.

Serve the ice cream in you cotoot.
Cover it with the fruits still warm.

Raspberry Foam

Ingredients:

2 cups boiling water
85 g raspberry gelatin
2 cups vanilla ice cream
250 grheavy cream, plus other little to decorate.

Preparation:

Place the boiling water in a bowl.
Add the gelatin until dissolving.
Let cool at room temperature.
Add the ice cream.

Stir the heavy cream until obtaining whipped cream.
Incorporate it to the previous mixture.

Place it on a mold and let cool for 40 minutes.