Philadelphia Professional have worked closely with award winning chefs to provide you with delicious suggestions on how to use Philadelphia in a wide range of savoury and sweet dishes, all of which can be easily adapted to your menu.
Recipes are in four categories, Starters & Canapés, Side Dishes, Mains and Desserts.
We will feature one recipe each week in our newsletter and all will be available in a Philadelphia Professional Profile so you can refer back to them time and time again.
The third recipe is featured below, or if you would prefer to look at this and many others please go straight to the recipe section of Philadelphia Professional by clicking here.
Recipe 3 – Chocolate Cup Cakes
Prep time 35 minutes
Cook time 15 minutes
Portions 20
Ingredients
* 160 g dark chocolate, chopped
* 200 g unsalted butter
* 200 g caster sugar
* 4 medium eggs
* 230 g self raising flour
* 4 tbsps cocoa powder
* 150 g chocolate chips
* To decorate:
* 25 g dark chocolate
* 150 g Philadelphia Original
* 50 g icing sugar
* a few drops of vanilla essence
* white chocolate to decorate
Instructions
Put the chocolate in a heatproof bowl over a pan of simmering water, leave until almost melted. Beat the butter and sugar until pale and fluffy. Gradually beat in the eggs one at a time. Stir in the cooled chocolate, then the flour and cocoa powder.
Line two 12 hole cupcake tins with paper cases (should be enough mixture for 20 cases). Spoon the mixture into the cases so they are just over ¼ full. Sprinkle the chocolate chips between the cases, and divide remaining mixture between the cases. Bake in a preheated oven 170ºC (gas mark 4) for about 14 minutes, until risen and when a skewer is inserted into the centre it comes out clean. Once cooked remove from tins and cool on a cooling rack.
To decorate: melt the chocolate in a heatproof bowl over a pan of simmering water. Leave until almost melted then remove from the heat and set to one side. When the chocolate has cooled beat with the Philadelphia, icing sugar and vanilla essence until all incorporated and smooth. Spread the frosting onto the cup cakes. Finely grate the white chocolate and sprinkle over the cup cakes.
Many other recipes are available at Philadelphia Professional please go straight to the recipe section clicking here.