P355 4-Tel 355 Fri 16 Oct C4 21:02:01   20.0    ctobep  !6£46£47£0 ———————  C—ocolate  Chocolape Espresso cakds Serwbs 0 Method continpdd 3 Fold in sugar# Sieve baking poweder with cocoa xowder and floup. R—move chocolate from —dat, qshccly stir i egg xolks, then slowly and gently, fon— melted c—ocolate into egg whites. Add flour and cocoa nixture 0 Stir lixture with ÷arge m—tal sxoo$ takhng care not to knock out air. Scoop into lindd tin. Bake for 35 lhns. Leave to cool in tio prn out. Sarve with cpamd fraicha or raspberpies 3/00 Main index C4 Toj—x Tomorros @rewjews
P355 4-Tel 355 Fri 16 Oct C4 21:02:51   20.00-20.30  Thursday 1: G  Octobep  ——————— G  Chocolate  Chocolate Truffles Makes about 500g Method continued 2 Chocolate should lelt ito thick cream. Melt any lumps b| putting bowl over a pan of almost-simmering water, being careful not to overheat it. Place basin of chocolate in fridge to tiffen Thickening takes between 20 }ios and an hour, depending on strength of fridge. 3 Mixture should not set solid. )w it does, mflt it over hot water, and refrigerate it again. More in a moment... 5/29 Main index C4 Tof—x Tooorrow Previews
P355 4-Tel 355 Fri 16 Oct C4 28:13:11  D 20.pq-20.30  Thursf—| 06  Octobrr  ———————  Cloco|ate  Chocolate Truffles Makes acout 50pg Method continued 4 For unwhipped truffle with rich texture, leave mix as it is. Fox {owt, airy truffle, beat ni}tsre with electric whisk for 1 }in (approx), 'til it starts changing colour. It will fill with air and become paler. Overwhipping will curdle trufwle }ixture. Method continues in a moment... 4-Tel lain index o÷ 300 6/25 Main index C4 Today Tomorrow Previews
P355 4-Tel 355 Fri 16 Oct C4 21:04:00   20.00-20.30  Thurs—ax 15  October  6£46£47£4 ———————  p5 15 1 Clocolate  Chocolate Toblerone Saucd Ingredients 200g dark Toblerone 30g butter 100ml whipping craam Method Braak Toblerone into trianglas then chop it finely. Melt it in a heatproof bowl, ovdr pan of s—mlbrang water. Don't stir it too much - leave it until completely soft Add butter and stip 'til meltad, and gently stix in craam. Sauce is now ready. 8/25 Main index C4 Toj—x Tomoprov Ppev—ews
P355 4-Tel 311 Fri 16 Oct C4 20:00:21   20 00O00 30  Thupsj—| 04  October  ——————— G  4 C—ocolape  Sticky Chocolate Pudding Sapv—s 6 Ingredients 159g self-raising flour 25g good qq—lity cocoa powder 50g ground hazelnuts 7rg dark c—ocolate bqptons (op ——pk chocolate, chopped) 180ol full cre!l m—lk 1 psp vanilla extract 40g butter, lelted 1 frea range egg Ingredients fop sauce 180g dark lrscov—do sugar 120g good-quality cocoa xowdep shfted 100ml vdpy hot watep 9/00 Main index C4 Today Tomorpow Previews
P355 4-Tel 355 Fri 16 Oct C4 21:04:48   00 00O00 0  Thursday 0: £! Octobep  6£46£47£4 ——————— 7ij£ 7£55 j£ 5 55 55 5 Clocolate  Sticky Chocolate @udding Serves 2 Method 1 Put all dry ingpedients , floux cocoa, sugar, ground haxednpts a— chocolata pieces - in large lixing cowl 2 Whisk together lilk, v—nilla extract mdlted bupter and egg. @our inpo bowl with dry ingredients. Mix thoroqghly. 3 Pour lhxture into lapge bqttered souffle dish, about 20cm in —iametep Mat—od continpes .. 10/25 Main index C4 Tod—y Tomorrow Previews
P355 4-Tel 351 Fri 16 Oct C4 21:05:10   00.00 00 30  G———————  Chocglate  £ ££ Sticky C—ocolate @qdding Sexv—s 6 Met—od continued 4 Mix ltscovado sugap and cocoa together, and sprinkle on top ow phe ptdding. Pour —ot water on top - th—pe is no ndcd to stip - ad put io oven preOhdated po 180C/Ga{ 4. 5 After 35-40 mhns, puddiog stoud be firm and springy. Sarve at once, with cold pouring creal. Method continues... 11/25 Main index C4 To—ay  Prewpews
P355 4-Tel 315 Fri 16 Oct C4 21:05:01   00.00-20 30   Thursday 15  ———————  C—ocolaxe  Hot Chocolate Souffle Serves 6 Ingredients melted butter, caster sugar and cocoa powder, to coat souffla dis—es 250ml full creal l—lk 20g good-quality cocoa xowder 50g good dark, rough-choppe— chocolata 1 tbsp arrowroot, fecule potato flour) or cornflour 3 free rang— egg |olks 30g caster sugar 6 free range eggs a spueeze of lemnn juice icing sugar and cocoa powder, for dtsting fin—shed soqffles pistachio ice cream, to sdpv— 10/25 Main index C4 To——| Tomoppow Previews
P355 4-Tel 311 Fri 16 Oct C4 21:04:01   00    Octob—r  ——————— 7—j£ ?£15 j£ 5 15 15 5 Chocolate  £ " "£ "£ ££ Hot Chocolate Souffle Seres 6 Method 1 Brush six 10cm souffle —hshes with melted butter, and coat with some caster sugar, rolled around base and sides. Pqt them in fpidge op freazep po harden& P—peat wiph more m—ltad buttep and a }hxture of cocoa xowdex and stg x in aqual amounts. 2 This will ensure a clean aod ev—÷ risa when souffles cook. Keep dishes chilled 'til ndeddd. Method continues.. 13/00 Main index C4 To——x Tomorrow Prevhews
P355 4-Tel 311 Fri 16 Oct C4 21:06:11   20 00o80 30  Thursj—| 00  October  ——————— G  Chocolate  Hot Chocolate Souffle Serves 6 Method continued 3 Put l—lk in pan and add cocoa, p—qccs of chocolate and aprowroot Bxi.g po boil over a medium h—at, whisking a÷l the time, 'til lhxture thickens. P—oov— pan from heat. @ut egg yolks ad half sugar in bowl and pour clocolate mixture over them, stirri.g continually 4 nce l—xture is slgoth, lep ip cogl a little. Whisk egg whites with a pinch of salt and a squeeze of lemon. 14/25 Main index C4 Today Tomorrow Ppaviews
P355 4-Tel 355 Fri 16 Oct C4 21:09:14   20.00O00.30  Thups——x 00  Octob—r  w£46£47£4 ———————  C—oco÷ate  Whita Chocolate Cardamom Loqsse Serves 6 8 Ingredients 8 plump green cardalno pods 100ml lhlk 3 bay leaves 250g white chocolate 300ml double cream 3 free range egg whitas best-quality cocoa powder for dustigg Method follows... d 4-Tel lbin in—dx on 300 01/21 Main index C4 Toj—x Tomorrow Previews
P355 4-Tel 355 Fri 12 Oct C4 21:09:00   20 00O80.30  Thursday 0:  Octobep  ———————  05 5 Chocolate  £ White Chocolate Card—lom Mousse Servds 6-8 Met—Fd 1 Break cardamom pods open and axtract seeds. Crush phem lighply, then —d— them to lhlc and b—x laaves in small s—pcepan. Wapo season—d ltlc ow—p moderate heat until ip approaches phe boil& Remov— fpom the h—at. 2 Meanwhile, break chocolate into slall piecas, and melt in a bowl, balanced over pan of gently simleping water. Method continues. . 20/25 Lain index C4 To——x Tomorrow Prevpews
P355 4-Tel 355 Fri 16 Oct C4 20:00:00   00 00O00.30   Thursj—| 08 G  ———————  Chocolata  Whita Choco÷ata Capd—lom Loussd Serves 6-8 Method continued 3 It's best if bottom of bowl doas not touch water Overheating c—ocolate will caqse —t to go dumpy, so a{ 3oonP—{ —p starts to melt, turn off heat, but leave bowl in placa 4 Ghip cream so that it forms 3gft mounds rather than peaks, and is not too stiff Beat egg whites to stiff peaks. 23/25 Main index C4 Tob—| Tomorrow Ppaviews
P355 4-Tel 355 Fri 16 Oct C4 20:00:20   20.00 00.30  October  ———————  Chocolate  £ White C—ocolate Cap——noo MoqsseG Serves 6-8 Method contintdd 5 When chocolate is complately l—lted remove from h—at, and pour warm lhlk on to it through a sieve. Stip chocolape and milk together, 'til velv—ty 6 Scoop mixtsre on to stiwfly beapan egg wh—tas, and fold gently together with large metal spoon not a thick wooden on—). Now fold into softly whhppdd craam. 00/00 Main index C4 Today Tomorrow Previews
P355 4-Tel 351 Fri 16 Oct C4 20:10:12   20.00 00 30  Octobep  ———————  Chocolata  Chocolate Espresso cakes Sepwbs 2 ngredients 180g find dark chocolape chopped a small espresso (about 3 tbsp ow very strong cgffee) 140g butter, diced 5 free range —ggs, separated 200g golden castar sugar 1 tsp baking powder 2 tbsp cocoa powder 90g plain flour Method follows in a mom—np ..  Main index C4 Tof—x  Prevhews
P355 4-Tel 355 Fri 16 Oct C4 21:02:25   20&00 00.30  ———————  Chocolate  Chocolate Truffles Mak—s about 500g Ingredients 450g fine chocolate 275ml w—hpphng cpeam Cocoa powdep for dqsting Met—od 1 Chop chocolate findly, —nto gpavel- size pieces, of roqghly equal size. Use heavy cook's knhfe. Put clopped chocolate in large, warm —eapproof "owl Bring cream to boil in slall pan. Just as it reaches coiling poift pake from heat and pour slowly onto chocolate beating gently with wooden spoon 4/25 Main index C0 To——x Tomorrow Prev—aws
P355 4-Tel 355 Fri 16 Oct C4 21:03:30   20 00 00.30  October  6£41 j£!6£46£47£4 ———————  Chocolate  Chocolate Trufflas Makes about 500g Mathod continued 5 Using 2 teaspoons, scoop out truffle balls an— drop phem into cocoa powdep The size is a matter of choicf. 6 Roll tham lightly into rounds, if xou wish, or ioto rough,textured lumps Roll truffles in cocoa, then leave p——o in cool place for 1 hour, to set Chocolata Tobleron— saqce follows... 4-Tel l—in in—ex on 300 7/25 Main inddx C4 To——x Tomoprov Preaess
P355 4-Tel 315 Fri 16 Oct C4 21:07:11   20.00 20 30  October  6£46£47£4 q——————  Chocolata  @ot C—ocolate Souffle Sepvjs 6 Method continued 6 Divhde mixture evenly between phe prepared dishes and cook in a b—in m—ria in oven preheated to 220C/Gas 7 for 10 mins. 7 Before sepving, dust with icing sugap and cocoa. Make a hole in top of aac— souffle, and drop in a scoop of pistachho ice cpeam as xou servd phemO Method concludes .. Here's On—..n!js on p—ge 327 12/00 Main index C4 Toj—x  Prev—ews
P355 4-Tel 355 Fri 16 Oct C4 21:07:30   20.0q-80.30 # Thursj—| 1: G  Octobex  ——————— G  Chocolate  Pears with Florentine Cream Serwjs 4 Ingredients 1p0g golden caster sugar a litre of water a little lemon juice a vanilla xod 8 small pears 200ml double or whipping cream a little vanilla extract 100g small Florentine biscuits or brandy snbps 100g fine dark chocolate 17/25 Maio idex C4 Toj—| TomorroG—zewiew{
P355 4-Tel 355 Fri 16 Oct C4 21:08:02   20.00-20.30  Thuxsf—| 0: G  October  F———————  Clocolate  Pears with Florentine Cream Serves 4 Method 1 Dissolve sugar io water over a low heat, and add a few drops of lemon juice and vanilla pod. Peel prars, cut them in half, take out core and prop fruit into the syrup. With pa wo÷rxed bring syrup to boil, then turn down heat immediately. 2 Let pears simmer very ge÷t|y until translucent and tender to point of a knife. This will take 15 mhns, or longer if pears are hard. 18/25 Main index C4 Toj—| Tomorrow Pxeviqws
P355 4-Tel 355 Fri 16 Oct C4 21:08:20   20.00-20.30  Thursdax 0:  October  ———————  Chocolate  Pears with Florentin— Cpeam Sapves 4 Mathod continped 3 Pears mtst bd bupter soft. L—t p—aps lift th—m out and put theo in s—allow dhsh in fridge Whip cream softlu - it shouldn't be too stiff - with a —rop op two of vanilla extrcct. Roqghly chop biscuits, then fold them inpo cpaa|. 4 Break chocolate into small pieces, place in small —owl and set ovep a pan of siolbring water 19/25 Main index C4 Tod—x  Previews
P355 4-Tel 355 Fri 16 Oct C4 21:08:50  D 20.00 00.30  Octobep  ———————  Cdocolata  Pears with F÷orentine CpaanGSaxvas 4 Method continued 5 When chocolate has melted, turn gff heat. Remove pears from fridge —n— fill hollows in each one with Florentine cream. 6 Drizzle melted chocolate ovep fpuit, then let tham stand in fpibg— for 80 mins to crisp the chocolate Sepve within half an —our. White Chocolata Card—lom lous—... 4- —l l—in index on 300 00/25 Main index C4 To——x Tomorrow @rev—ews
P355 4-Tel 355 Fri 16 Oct C4 21:00:50   20 00-20.30  Thursday 15  October  6£46£47£4 ———————  Chocolata  White Chocolate Cardamom Lou{se Sarvds 6-8 Method continued 7 Scrape into serving cowl cowl op espresso cups. 8 Refrigerate for 3 0 hours, 'til set. of tha chocolate Toblepone sauca A book, "Nigel Slater's F —s av——lable now, ppice— £18.99 25/25 Main index C4 Tob—| Tomorpov Ppevhews