- 200g honey nut cornflakes
- 2 x 400g jars chocolate hazelnut spread
- 2 x 180g tubs full-fat cream cheese
- 1 tbsp roasted and chopped hazelnuts
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
- 2 eggs
- 4 slightly heaped tbsp cacao powder
- 4 tbsp maple syrup
- 2 tbsp coconut oil, melted and cooled
- a dash of vanilla essence
- Put all the ingredients in a bowl and mix with a whisk until smooth. Divide into two ramekins and put in the fridge for at least 30 mins to set. Then serve – with a tiny spoon to make it last longer!
- 100g (3 1/2oz) plain chocolate with 60% cocoa solids
- 4 medium eggs, separated
- 100g (3 1/2oz) caster sugar plus a little for sprinkling
- For the filling
- 300ml (1/2 pint) double cream
- 2 tbsp icing sugar
- 225g (7 1/2oz) raspberries
- icing sugar to dust
- cocoa powder to dust
- Grease a nonstick baking paper and line a 23x33cm Swiss roll tin. Preheat the oven to gas 4, 180°C, fan 160°C.
- Melt the chocolate over a pan of gently simmering water.
- Place the egg whites in a large grease-free bowl and using an electric whisk, whisk them until they form soft peaks. Set aside.
- Place the egg yolks and sugar in a large bowl and stand it over a pan of simmering water. Whisk until the eggs are fluffy and thick enough to leave a trail when the whisk heads are lifted from the mixture. Stir in the chocolate then gently fold in the egg whites.
- Pour into the prepared tin and bake for 20-25mins or until the centre springs back when lightly touched with your finger.
- Whilst the cake cooks, lay a sheet of nonstick baking paper out on the work surface and sprinkle with a little caster sugar. Tip the roulade out onto the paper, carefully peel away the lining paper, trim the edges then cover the roulade with a clean, damp tea towel. Leave to cool.
- Whip the cream and icing sugar until it forms soft peaks, gently fold in half the raspberries. Spread the cream mixture over the roulade, scatter over the remaining raspberries, then starting from one of the narrow ends, carefully roll up the roulade using the paper to help. Transfer to a serving plate and dust with a mixture of icing sugar and cocoa.
- 500ml vanilla ice cream, softened slightly (so you are able to mould it)
- 200g caster sugar
- 4 egg yolks
- 150g dark chocolate, melted
- 75g toasted hazelnuts, coarsely chopped
- 125ml double cream, softly whipped
- 200g dark chocolate
- 30g unsalted butter
- 3tbsp clear honey
- 125ml single cream, at room temperature not cold from the fridge
- dark and white chocolate curls, to decorate
- Lightly oil a 1litre glass pudding basin or bombe mould if you have one. Line with cling film and then line the vanilla ice cream over the whole of the inside of the bowl or mould in a 1cm layer leaving a good hollow in the middle. Freeze for 10-15 minutes and then smooth again to make an even layer. Freeze until firm – approx. 2 hours. Meanwhile, make the bombe mixture. Heat the sugar and water together in a small saucepan until the sugar has dissolved. Bring to the boil and then simmer until the mixture reaches the soft ball stage (115°C) on a sugar thermometer. Meanwhile, beat the egg yolks until they are just mixed, gradually pour in the hot syrup beating constantly for at least 5 minutes on a high speed. Turn the electric whisk to a lower setting and beat for another 5 minutes until the mixture is cool and it forms a thick mousse.
- Fold in the melted chocolate and toasted chopped hazelnuts and finally fold in the cream. Spoon this mixture into the hollow in the middle of the ice cream and smooth the surface flat with a spatula. Place the lid on top or cover with cling film and freeze until solid – at least 8 hours. When ready to serve, make the chocolate sauce. Place the chocolate, butter and honey into a bowl that fits snugly over a pan of simmering water and leave to melt stirring occasionally. Whisk in the cream until smooth. To turn out the bombe, remove from the freezer about 10 minutes before you need it, invert the bombe onto a serving plate and remove the cling film.
- Decorate with chocolate curls and then cut into wedges to serve. Serve with the hot chocolate sauce over the top – if you like.
- 50 g unsalted butter
- 200 g quality dark chocolate (70%)
- 1 x 396 g tin of condensed milk
- 25 g ground almonds
- 2 heaped teaspoons Horlicks
- 200 g self-raising flour
- 100 g Maltesers
- 50 g quality white chocolate
- Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally.
- Remove from the heat and stir in the condensed milk, followed by the almonds and Horlicks.
- Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer).
- Once cool, but still pliable, smash up the Maltesers and roughly chop the white chocolate, then mix it all together.
- Preheat the oven to 170°C/325°F/gas 3.
- Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined with greaseproof paper.
- Flatten each a little – like squashed golf balls (you can freeze them at this stage to bake another day if you like) – then bake for around 12 minutes, or until chewy in the middle and firm at the edges. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.
- If you want to take these devilish cookies to another level, either sandwich 2 cookies with a good spoonful of your favourite ice cream, or even some homemade marshmallow, and squeeze… heaven, or simply drizzle all the cookies with melted chocolate while they cool… amazing!
- 200 g unsalted butter , plus extra for greasing
- 200 g dark chocolate (70%)
- 1 tablespoon strong coffee
- 6 large free-range eggs
- 250 g golden caster sugar
- 70 g cocoa powder , plus extra for dusting
- Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
- Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
- Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
- Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
- Add the sugar to the yolks and beat for 7 minutes, or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
- Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
- Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
- Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries.
- 3 large very ripe bananas
- 1 large egg
- 125 g (4oz) butter, melted
- 150 g (5oz) light brown soft sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 125 g (4oz) plain flour
- 50 g (2oz) cocoa powder
- 75 g (3oz) mix white and milk chocolate chips
- 2 tbsp dulce de leche
- 3 tbsp double cream
- Preheat oven to 180°C (160°C fan), mark 4. Line a 900g (2lb) loaf tin with baking paper.
- In a large bowl, mash together the bananas until you have a thick paste. Whisk in the egg and butter before adding the sugar and vanilla and whisking until smooth.
- Sift over the flour, baking powder and cocoa powder and stir to combine. Fold through the chocolate chips and spoon into the prepared tin. Bake for 55-60min until a skewer inserted comes out clean. Allow to cool in tin for 10min, before transferring to a wire rack.
- In a small pan, heat together dulce du leche and cream until it becomes a pourable consistency. Drizzle over warm banana bread and serve warm or at room temperature. Store in an airtight container for up to 4 days.
- 150 g (5oz) butter, softened, plus extra to grease
- 2 tbsp cocoa, plus extra to dust
- 300 g (11oz) dark chocolate (minimum 70% cocoa solids), broken up
- 175 g (6oz) golden caster sugar
- 6 large eggs, separated
- 150 g (5oz) sifted self-raising flour
- 375 g (13oz) mascarpone
- 1 tbsp icing sugar
- ¼ tsp vanilla extract
- 125 g (4oz) raspberry conserve
- 100 ml (3½fl oz) double cream
- 50 g (2oz) white chocolate, chilled
- Chocolate truffles to decorate
- Preheat the oven to 180°C (160°C fan) mark 4. Grease and base-line a 23cm (9in) springform tin with greaseproof paper.
- Put cocoa in a pan with 100ml (3½fl oz) water and mix to a smooth paste. Bring to the boil and simmer for 30sec. Turn off heat and add 150g (5oz) dark chocolate. Set aside to melt, then stir together and leave to cool.
- Using an electric hand whisk, beat butter and sugar together in a large bowl until light and fluffy. Whisk in egg yolks, then melted chocolate mixture. Fold in flour.
- In a clean, grease-free bowl, whisk egg whites to form soft peaks, then beat one large spoonful into the cake mixture to loosen. Carefully fold in the remainder. Pour the mixture into the prepared tin.
- Bake for 45-50min or until cake springs back when pressed in centre. Cool in tin for 10min, then remove and cool on a rack.
- Meanwhile, mix the mascarpone, icing sugar and vanilla extract in a bowl. Chill.
- Once the cake is cool, slice it in half horizontally. Spread raspberry conserve over the base. Put spoonfuls of mascarpone mixture on top and spread to edges. Replace top layer and chill.
- Melt remaining dark chocolate with the cream in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Remove bowl from pan and beat mixture until it starts to thicken. Use a potato peeler to shave curls of white chocolate. Spread icing over top of cake, then decorate with truffles, chocolate curls and extra cocoa. If serving from frozen, thaw overnight at cool room temperature.
- 250g unsalted butter (we like Président)
- 300g dark chocolate (70 per cent cocoa solids), broken into pieces
- 400g caster sugar
- ½ tsp sea salt flakes
- 5 large free-range eggs
- 100g plain flour
- 100g ground almonds
- Heat the oven to 170°C/150°C fan/gas 3½. Put the butter and chocolate in a heavy-based pan, then set over a low heat, stirring now and then, until the mixture is melted, smooth and combined.
- Remove from the heat then, using a balloon whisk, stir in the sugar and salt. Add the eggs, one at a time, whisking after each addition. If the mixture splits at this stage, don’t worry – keep adding the eggs and whisking and it will come back together. Whisk in the flour and ground almonds until just combined and smooth, then pour into the tin.
- Bake the brownies for 40-45 minutes until the top is craggy and cracked, and the underneath is just set but still has give and squidge. If you like a cakier (drier) texture, bake for 10-15 minutes more. Cool in the tin, then chill for at least 4 hours before turning out and cutting into 24 squares. If you don’t chill them, they’ll be too soft to slice cleanly. If you’ve cooked them for 50-55 minutes, the brownies will be firmer; cool in the tin for 10 minutes, turn out and cool completely on a wire rack, then cut into squares.
- 120g unsalted butter, plus 30g melted
- Cocoa powder to dust
- 150g dark chocolate (70% cocoa solids), in pieces
- 175g eggs (about 3 medium), whisked and sieved
- 120g caster sugar
For the chocolate crumbs
- 30g plain flour
- 15g cocoa powder
- 30g caster sugar
- 30g unsalted butter, chilled
Salted caramel sauce
- 90g demerara sugar
- 70g caster sugar
- 165ml double cream, warmed
- 120g unsalted butter
- 1 vanilla pod, split and seeds scraped
For the chantilly cream
- 250ml double cream
- 1 vanilla pod, split
- 25g icing sugar
You’ll also need
- 6 x 150ml ramekins
- Brush inside the ramekins with melted butter, then chill for 2 minutes and repeat. Put 1 tbsp cocoa powder into a ramekin, then tilt it so it coats the inside. Pour any excess into another ramekin and tilt to coat (repeat 4 times, adding more cocoa when you run out). Put the dusted ramekins onto a tray in the fridge.
- Put the 120g butter and chocolate into a medium pan over a low heat until melted, then stir until just combined. Remove from the heat, add the eggs and sugar, whisk well, then spoon into the prepared ramekins. Chill.
- Heat the oven to 170°C/ 150°C fan/gas 3½. For the crumbs, mix the flour, cocoa powder and sugar together in a small bowl, then put it into a mini food processor with the butter. Pulse until it has the texture of breadcrumbs. Sprinkle onto a tray lined with non-stick baking paper, then bake for 20 minutes until dry. Set aside to cool, then break up into crumbs. Turn up the oven to 180°C/ 160°C fan/gas 4.
- Meanwhile, make the caramel sauce. Put both the sugars into a deep frying pan over a medium-high heat. Shake the pan every now and then but don’t stir it. When melted, add the cream and vanilla pod and seeds, then stir before adding the butter and a good pinch of salt. When the butter has melted, stir it to combine, then remove the vanilla pod. Leave to cool.
- Take the fondants out of the fridge 5 minutes before baking, then put them in the oven for 15 minutes. Using an electric mixer, whisk all the chantilly cream ingredients in a large mixing bowl until soft peaks form. As soon as the fondants have cooked, turn them carefully out onto plates. Drizzle with caramel, then serve with a dollop of the cream and a sprinkling of chocolate crumbs.