Anyone got a recipe for chocolate cement like that we used to have at school?

Answer 1

Chocolate Concrete

8 oz Plain flour
2 oz cocoa (or drinking chocolate - plain or flavoured)
4 oz sugar
4 oz melted butter

Mix all dry ingredients together
Add melted butter and mix together
Put into a 7-inch greased tin and cook - gas mark 3 for approx 45 minutes.

Here's another version:

12 ozs Plain Flour
1 tsp Baking powder
1oz Cocoa
10ozs margarine
10ozs sugar
1 egg
Beat all together. Turn into lined tin.
Bake 25 minutes at 180/4Gas

Chocolate Concrete

10 and a half oz flour
8 and threequarters oz margarine [hard]
8 and threequarter oz white sugar
1 oz cocoa
1 egg
Melt the marg. and add dry ingredients. Add the egg. Press into a greased shallow tin. Brush with water and sprinkle with sugar.
Gas mark 1. Electric 275 deg.F for 20 mins. .

Hot chocolate sauce

50g butter
50g dark chocolate, in pieces
2 tbsp cocoa powder
125g soft brown sugar
200ml evaporated milk
1 tsp vanilla extract

Instructions
Melt the butter and chocolate together in a pan over a gentle heat. Add the cocoa powder and sugar and beat until smooth. Slowly pour in the evaporated milk, stirring all the time, then stir in the vanilla extract. Bring to the boil then turn down the heat and simmer for 1 minute. Remove from the heat. Serve straight away or leave to cool and reheat later. This can be stored in the fridge for up to 1 month.

Answer 2

It's chocolate concrete...

See below:

Chocolate Concrete Recipe

4 oz. butter or margarine
1 tablespoon sugar
2 tablespoons drinking chocolate
1 tablespoon golden syrup
2 tablespoons raisins
8 oz. Rich Tea or Plain Biscuits
5 oz. Bournville or good quality milk chocolate

Melt the butter and sugar with the syrup in a large pan. Add the raisins and drinking chocolate and bring to a boil. Allow to bubble gently for two to three minutes to thicken a little.

Meanwhile, crush the biscuits with a rolling pin. Alternatively, you can grind them in a food processor to give crumbs, depending on whether you prefer a smooth or chunky effect. Don't leave the biscuit pieces too large, however, or the finished slab will tend to break up when cut. Mix the crumbs well into the melted mixture, coating thoroughly.

Press into a lined 7 in. by 11 in. shallow Swiss roll tin and level out, pushing down the mixture well. Melt the chocolate carefully and spread over the top. Leave to set in a cool place then cut into 15 or 24 pieces with a sharp knife.

Answer 3

Chocolate Concrete

6 oz flour
4 oz margerine/butter
4 oz castor sugar
1/2 oz cocoa

Put all ingredients in a bowl and mix thoroughly until a crumbly texture is achieved. Transfer the mixture to a shallow baking tin, press it down firmly and smooth the surface (ideal thickness 3/8" to 1/2"). Bake at gas mark 6 (400 deg.C) for 10-15 minutes.

Answer 4

i only know chocolate brick wall/ chocolate crunch

530g plain flour
40g cocoa
375g margarine
250g sugar

preheat oven gas 5
mix all ingredients together to make a stiff dough.
press into greased baking tin
bake for 20 minutes
portion while still warm

Answer 5

What school did you go to? I mean which area?
When I speak about choc concrete no one knows what I am on about !!!!
Mmmmmm it was so nice, did you have yours with choc custard? we did :o)

ooohw and I am copying the recipe down, good question !!!

Answer 6

Sounds funny