Raspberry Chocolate Gypsy Bundles Recipes

Steps:

• Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

Steps:

• Position rack in center of oven. Preheat oven to 400 degrees. Use a non-air-cushioned baking sheet. Cut a piece of parchment paper to fit. Lightly butter the baking sheet, and stick on paper.
• Place the 12 phyllo-dough sheets on a clean dry surface. With a sharp knife, cut the sheets in half widthwise so that you have 2 stacks, each measuring 8 by 11 inches. Combine the stacks. Cover with a damp towel. As you take sheets of dough from the stack, re-cover to keep them from drying out and becoming unusable. (Avoid getting them wet, because that makes them stick together.)
• Make six sandwiches of the phyllo dough sheets by lightly brushing one sheet of dough with melted butter, covering that with another sheet of dough, buttering that, adding another sheet, buttering that, and finishing with a fourth piece of phyllo. If there are a few tears or gaps in a sheet, just layer over them with another piece of dough. Less butter on the outer edges of the dough allows them to hold their shape better.
• Put 1/4 cup raspberries in the center of each sandwich. Top berries with a piece of chocolate. Sprinkle with 1 teaspoon sugar. To form bundles, gather up the edges of each dough sandwich with one hand, gently twisting the extra dough into a topknot on top of the fruit and chocolate. Leave the ends of the dough sticking straight up. Place on baking sheet. Brush bundles with any remaining butter. Bundles can sit for up to an hour before baking.
• Bake 20 minutes.
• Remove to cooling rack. Allow to cool slightly. Serve warm or at room temperature.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.