Some of my FAVOURITE CHOCOLATE recipes collected over the years.

EASY CHOCOLATE CAKE

The following amounts make one large or two small cakes.

2tbl.sp.cocoa powder dissolved in hot water
8 oz soft margarine or well softened butter
4 eggs
8oz S.R. flour
1 tsp. baking powder
8oz golden caster sugar

Preheat the oven to 180 C. Prepare tins by greasing and lining. Put all the ingredients into a large bowl and beat well for 3/4 minutes. Half fill prepared tins with mixture and smooth out. Bake for 30/40 minutes according to size until firm and well risen. Cool in tin for 5 minutes then turn out onto wire rack.

CHOCOLATE ICING

Put into a heatproof bowl over a pan containing gently simmering water, 4oz. good quality cooking chocolate, 2oz. soft butter, 3tbl. sp. milk. Stir gently until melted and smooth.

Cool slightly and gradually add 6oz. sifted icing sugar, beating in until well mixed and smooth.

Spread over cooled cake

This is a delicious, moist cake which keeps well for several days.

CHOCOLATE MOUSSE

8oz good quality cooking chocolate
2 large eggs, separated
2tbl. Sp. strong black coffee
8oz double cream
2tbl.sp. of your favourite liqueur (Drambuie or Grand Marnier go well).

Break chocolate into small pieces and melt in bowl over simmering water. Stir until smooth. Remove from water and cool slightly. Stir in egg yolk, liqueur and coffee. Whip cream until just floppy and gently fold into chocolate mix. Whisk egg whites until stiff and gently fold in. Make sure it is completely mixed in.

Pour into individual glasses or ramekins, cover with cling film and chill for 2/3 hours. Serve with whipped cream.

CHOCOLATE CHIP MUFFINS

Preheat the oven to 200 C. Melt 4oz good quality cooking chocolate in a bowl over simmering water. Sift 10 oz SR flour and 1 tsp. baking powder into a bowl In another bowl mix the melted chocolate with 4oz dark muscovado sugar, 8oz milk, 2oz melted butter and 2 beaten eggs. Fold in the flour - do not overmix. Stir in 4oz chocolate chips, white or dark.

Spoon the mixture into greased muffin tins or use paper muffin cases. Bake for 20/25 minutes until well risen and firm to touch

Leave in tins for  a few minutes then transfer to a wire tray to cool.

Serve warm or cold.

RICH CHOCOLATE CAKE

Grease and line a 7in. deep cake tin. Preheat oven to 160 C.

In a large bowl mix together 4oz soft margarine, 4oz caster sugar, 1 tbl. Sp. golden syrup, a few drops vanilla essence, 5oz sieved self raising flour, half teaspoon baking powder, 2oz cocoa powder, 2 beaten eggs.

 Beat well for 1/2 minutes adding a little milk if necessary  to give a just soft consistency - not too soft or it will sink in the middle. Put in tin and bake for about 1hr. 15 mins. Cool on wire rack and dust with icing sugar.

This recipe can also be used to make a chocolate sandwich. Divide the mixture between 2 sandwich tins and bake for 20/25 mins at 180 C.

 When cool sandwich together with whipped cream or your favourite chocolate filling.

CHOCOLATE BROWNIES

Grease and line a 7 in. square cake tin. Preheat oven to 180 C.

Melt 4oz plain good quality chocolate in a bowl over gently simmering water. Allow to cool slightly.

In a large bowl beat together 6oz caster sugar, 1 rounded tablespoon golden syrup, 2oz soft butter until smooth. Add 2 eggs one at a time beating in well. Whisk in 1 teaspoon vanilla extract and 2 fl. oz warm milk and beat for 30 seconds.

At this stage the mix may look curdled - that's normal! Whisk min the melted chocolate beating for about 1 minute or until the mixture is smooth and thickened. Fold into the chocolate mix sieved 2oz plain flour , half teaspoon baking powder and a pinch of salt. Spoon into tin and bake for 20/25 mins . When tested with a skewer there should be some moist crumbs sticking to it - do not overbake.

Cool in tin for 10 mins  then on wire rack. Dredge with icing sugar.

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Quick Chocolate Sponge cake

Grease and line two 8in sponge tins. Preheat oven to 170 C.

In a large bowl beat together 5oz  sifted self raising flour, 1 heaped teaspoon baking powder, 6oz soft margarine, 6oz caster sugar, 3 eggs, 2oz cocoa powder.

Bake in centre of oven for about 30 minutes until firm to touch.

Turn out onto rack to cool . Sandwich together with whipped cream or chocolate butter icing.

Five Minute Chocolate Tart

Put into a saucepan, 6oz double cream,1 level tablespoon caster sugar and a pinch of salt. Bring to the boil and remove from heat as soon  as it boils. add to the pan 2oz soft butter and 8 oz best quality cooking chocolate broken into small pieces. Stir until completely melted and blended in

Allow to cool slightly and stir in 2 fl.oz milk stirring until mixture is smooth and shiny.

Scrape mixture into a ready baked tart shell most supermarkets sell them and Tesco's are excellent

Shake tart to even out and allow to cool at room temperature for a couple of hours.

Serve with cream and fresh summer fruits.

Chocolate chip cookies

 Rub 3 oz soft butter or margarine into 6 oz sifted plain flour, 1 teaspoon baking powder and a pinch of baking soda (bicarbonate of soda)

Stir in 2oz soft brown sugar, 3 tablespoons golden syrup and 4oz chocolate chips.

Shape into small balls and arrange on a greased baking sheet. Flatten lightly.

Bake in a preheated oven (190 C) for about 15 minutes until golden.

Cool on wire rack.

Little Chocolate puddings

Preheat the oven to 190 C.

In a bowl over simmering water melt 4 oz best plain chocolate with 4oz unsalted butter cut into small pieces.

Butter 4 individual ramekins.

Lightly whisk together 6oz caster sugar, 2 large eggs and 2 egg yolks. Sift in 2.5 oz  plain flour and whisk again.

Fold in the chocolate mixture.

Pour into ramekins and bake for about 25 minutes until risen and spongy to touch. Turn oven off but leave puddings in oven while you make sauce.

For the sauce melt 2.75oz white chocolate and .25 pint double cream gently over low heat, mixing until creamy. Add 1 tablespoon of your favourite liqueur.

Turn puddings out and pour sauce over.

Steamed Chocolate Pudding

Grease a 2 pint microwavable bowl.

Grate 3 oz good quality dark chocolate. Beat together using mixer or processor, 3 oz sifted self raising flour, 4 oz soft butter or margarine, 1 oz cocoa powder, 4 oz caster sugar, 2 eggs. The mixture should be soft dropping consistency - add a little milk if needed.

Stir in the grated chocolate.

Transfer to bowl and smooth top. Cover with cling film. Pierce cling film before cooking at full power for about 4 - 5 minutes depending on power of oven. Test with a skewer - it should come out clean.

Stand for a couple of minutes before serving.

Chocolate Syrup Sauce

Put into a microwavable bowl 6 oz good quality dark chocolate, broken into small pieces.

Add just over a pint of milk.

Add 3 tablespoons of double cream

Add 3 tablespoons of golden (corn) syrup

Add 1 oz butter.

Cook on high for 2/3 minutes until chocolate and butter just melted -- be careful not to overheat as sauce will separate and spoil. Take out of oven and whisk until smooth.

Pour over pudding and serve with cream.

White Chocolate and Apricot squares

Preheat oven to 180 C. Lightly grease a 9inch square cake tin and line with baking parchment.

Melt 4 oz. butter and 6oz chopped white chocolate in a bowl set over simmering water. Stir until smooth and glossy then allow to cool slightly.

Beat 3 large eggs and 4.5oz caster sugar into the chocolate mixture. Fold in 7oz plain flour,1 teaspoon baking powder a pinch of salt and 3oz chopped dried apricots. Mix well.

Pour into the tin and bake for approx 25 - 30 mins. The center of the cake may not be completely firm but will set as it cools. Leave in tin to cool. When completely cold cut into squares and dust with caster sugar.

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Chocolate Tea Bread

Lightly grease and line a 2lb. loaf tin. Preheat oven to 170 C
In a large bowl beat together, 6oz well softened butter or margarine, 8oz sieved selfraising flour, 1 teaspoon baking powder, 4 oz light brown sugar, 4 beaten eggs, 8oz dark chocolate chips, 3oz raisins, 1oz chopped walnuts and the finely grated rind of an orange.
Spoon mixture into prepared tin and and bake for about an hour or until inserted skewer comes out clean. Cool in tin for 5 mins then turn out onto rack to finish cooling. Serve cut into thin slices - with or without butter.

Iced White Chocolate Terrine

Line a 1lb loaf tin with cling film and press out creases.
Place 2 tablespons granulated sugar into a heavy based pan with 5 tablespoons water. Heat gently until sugar has dissolved and then bring to the boil. Boil for about 2 minutes until syrupy and then remove from heat.
Break 10 oz good quality white chocolate into small pieces and stir into syrup until all chocolate has melted. Leave to cool slightly.
Beat 3 egg yolks into the chocolate mixture and leave to cool completely.
Lightly whip half a pint of double(heavy) cream and fold into the mixture. Beat 3 egg whites until standing in soft peaks. Fold gently into the chocolate mixture.
Pour into prepared tin and freeze overnight. To serve remove from freezer about 15 mins before serving. Turn out of tin and cut into slices. This dessert is good served with a coulis of your favourite fruit.

Magic Chocolate Pudding

When I first saw this recipe I thought it was very odd and probably not going to work but I tried it and it does! You need a one and a quarter pint pudding dish well buttered.

For the ingredients you need: 125g(4.5 oz) plain flour. pinch salt. 60g (2.25oz) caster sugar. 2 teaspoon baking powder. 120ml (4fl oz) milk. 2 tablespoons cocoa powder. 40g (1.5oz) melted butter. 1 egg. couple drops Vanilla essence.
For the topping: 180g (6oz) muscovado sugar. 2 tablespoons cocoa powder. 250ml (9fl oz) boiling water.

This pudding can be made the day before you need it and kept in fridge overnight.

Sift the flour, salt, baking powder, sugar and cocoa into a bowl.
Beat together the milk, melted butter, egg and vanilla and mix well into the flour mixture.
Pour into the greased pie dish. If storing overnight, cover with cling film and put in fridge.

Just before cooking - preheat oven to 180 C remove clingfilm and sprinkle the sugar and cocoa over the pudding.
Pour the boiling water over the pudding and cook for about 45 minutes until risen and firm. The pudding will be sitting in it's own chocolate sauce which can be spooned over the top. Serve with cream or ice cream.

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Chocolate Chip Squares

Grease and line a 9" square cake tin. Preheat oven to 180 C

Ingredients needed: 8oz selfraising flour, 2 tablespoons sifted cocoa powder, 6 oz caster sugar, 6 oz soft margarine, 3 beaten eggs, 3 tablespoons milk, 4oz chocolate chips - can be plain, dark, or white chocolate or a mixture, icing sugar to dust.

Put all ingredients except the choc chips into a large bowl and beat well. Then beat in the chocolate chips.

Spoon into prepared tin and smooth out. Bake for about 35 - 40 mins or until well risen and springy to touch. Cool in tin, then turn out, sprinkle with sifted icing sugar when quite cold and cut into squares. This cake keeps well stored in airtight tin.

Chocolate Walnut Cake

Ingredients: 4 eggs, 4.5 oz caster sugar, 4.5 oz selfraising flour, 1 tablespoon cocoa powder, 1 oz melted butter, 2 oz melted best quality cooking chocolate, 5 oz finely chopped walnuts. Icing - 3 oz dark cooking chocolate, 5 oz butter, 8 oz icing sugar, 2 tablespoons milk and walnut halves to decorate.

Grease and line a 7" deep cake tin. Preheat oven to 160 C.

Whisk eggs and caster sugar together for several minutes until light and foamy. Sieve the flour and and cocoa into the mixture and fold in. Fold in the melted butter and melted chocolate and then the chopped nuts.

Pour mixture into tin and bake for about 35 mins until springy to touch.Cool on wire rack.

To make icing, melt the chocolate in bowl over hot water. Cool slightly then beat together the butter, icing sugar and milk and whisk in the melted chocolate.

Cut the cold cake in half, spread with half the icing.Spread the rest over the top and decorate with walnut halves.

Simple Chocolate Fudge

Ingredients: 1lb good quality dark cooking chocolate, 2oz unsalted butter, 12oz sweetened condensed milk, half teaspoon vanilla essence.

Grease a shallow 8" square cake tin. Break chocolate into pieces and put into a saucepan with the butter and condensed milk. Heat gently stirring to blend until all the chocolate and butter has melted and the mixture is smooth. Do not allow the mixture to boil.

Take off the heat and beat in vanilla essence. Then beat the mixture well for a few minutes until thickened. Pour into tin and smooth out.

Chill for a couple of hours until firm. Cut into squares to serve.

Chocolate Refrigerator Cake

Ingredients: 12 oz plain dark cooking chocolate, 4 tablespoons strong black coffee, 4 tablespoons brandy (optional), 8oz digestive biscuits broken into small bits, 3oz toasted flaked almonds, 3oz glace cherries, whipped cream to serve.

Grease and line a 7/8in square shallow tin.
Melt the chocolate in heatproof bowl over hot water. Remove and add the brandy, biscuits, nuts and cherries. Stir well. Pour into tin, smooth top and chill overnight.

Serve cut into small squares - its quite rich - with whipped cream.

Chocolate Gateau

Ingredients: 5oz good quality plain cooking chocolate, 5oz soft butter or margarine, 5oz caster sugar, 3oz ground almonds, 3 eggs separated, 4oz plain flour. For filling and topping: half pint double cream, 7oz plain cooking chocolate, crumbled chocolate flake.Preheat oven to 180 C and grease and line loose based round cake tin - 7 or 8 inch.

Melt the chocolate in a pan over simmering water.Beat the butter and sugar together then fold in the melted chocolate, almonds and egg yolks. Whisk the egg whites until they form soft peaks and gently fold into the chocolate mixture. Carefully fold in sifted flour.

Spoon into prepared tin and bake for around 40 mins until well risen and springy to touch. Cool on wire rack

For filling and topping: Bring the cream to the boil then remove from heat immediately and stir in chocolate broken into small pieces. Continue stirring until chocolate all melted. Allow to cool. Cut cold cake in half and spread with half of mixture then sandwich together. Spread the rest over top of cake and sprinkle with crumbled chocolate flake.

Chocolate Orange Cake

Ingredients: 8 oz self raising flour, 3 oz cocoa powder, 8 oz butter, 10 oz caster sugar, 2 large eggs, 8oz buttermilk.

For the filling and icing: 8 oz butter, grated rind of an orange, 8 oz icing sugar, juice of half orange.

Grease and line two 8in sandwich tins. Preheat oven to 180 C.

Sift together the flour and cocoa. Cream together the butter and sugar until fluffy then add beaten eggs gradually. Stir in the buttermilk then fold in the sifted flour and cocoa.

Put the mixture into prepared tins and bake in center of oven for about 35/40 mins until well risen and springy. Remove from tins after 5 minutes and cool on wire rack. When cool each cake can be carefully split into two layers.

To make the icing and filling, cream together the butter and orange rind then beat in the sifted icing sugar and orange juice alternately, a little at a time. Sandwich all the layers together with the orange icing and use the rest to cover the top of the cake. Decorate with preserved or fresh orange slices.

French Chocolate Cake

Ingredients: 9oz good quality dark chocolate broken into small pieces. 8 oz unsalted butter cut into small pieces. 3.5oz caster sugar. 2 tablespoons of brandy or your favourite liqueur. 5 eggs. I tablespoon of plain flour. Icing sugar for dusting and whipped cream for serving.

Preheat oven to 180 C. Grease a 9in springform tin, line the base with greased baking paper and the sides with tin foil.

Put the chocolate, butter and sugar into a heatproof bowl over simmering water and stir until melted and smooth. Take off heat and stir in brandy or liqueur.

In a large bowl beat the eggs well. Then beat in the flour. Add the chocolate mixture gradually, beating until well blended. Pour into prepared tin.

Place the tin into a large roasting tin in oven and pour boiling water to a depth of about half an inch into roasting tin. Bake for about 25 - 30 mins until the cake is set round the edges but still soft in centre.

Remove cake from tin leaving on the base of tin and cool on wire rack. It will sink in the centre as it cools. When cool invert onto another wire rack, remove base and carefully remove paper. The base is now the top of your cake. Leave until completely cold. Dust with icing sugar and serve with whipped cream.

Chocolate and Raisin Cheesecake

Preheat oven to 160 C. Ingredients: For the base: 3 oz plain flour. 3 tablespoons cocoa powder. 3oz semolina. 2oz caster sugar. 4 oz unsalted butter, softened.

Sift the flour and cocoa into mixing bowl, stir in semolina and sugar, rub in the butter to make a firm dough. Press the dough into base of 8 in springform tin, prick with fork and bake for about 15 mins.

Filling: 8 oz creamcheese, 4 oz natural yoghurt, 2 beaten eggs, 6oz caster sugar, grated rind of 1 lemon, 3oz raisins, 3oz plain chocolate chips.

In a large bowl beat together the cheese, yoghurt, eggs and sugar until well mixed. Stir in the lemon rind, raisins and choc chips. Smooth over prepared base and bake for 35/ 40 mins until pale gold and just set. Cool in the tin on wire tray.

Topping: 3oz plain chocolate, broken into pieces, 2 tablespoons golden syrup, 1.5 oz butter. Put ingredients into heatproof bowl over simmering water and stir until melted and well blended. Pour over chesescake while still in tin and leave until set.
Remove sides of tin and carefully slide cheesecake on to a plate. Serve with whipped cream or Creme Fraiche.

Chocolate Truffle Orange Torte

Ingredients: 250 g (9 oz) good quality dark cooking chocolate, 2 tablespoons Golden Syrup, 568ml (20 fl oz) carton double cream, 4 teaspons instant coffee granules, 2 teaspoons finely grated orange zest, cocoa powder for dusting.

Line a 18cm. springform tin with cling film or clear plastic, base and sides. If using cling film be careful to flatten out all wrinkles.

Break the chocolate into small pieces and put into heatproof bowl with the syrup and about a quarter of the cream. Place over very gently simmering water in a saucepan taking care not to let bottom of bowl touch the hot water. When chocolate has melted take bowl off saucepan and stir to combine ingredients. Leave to cool.

Put the rest of the cream into a large bowl with the coffee and orange zest. Whip with a balloon whisk until cream dripped from whisk leaves a trail on cream below which disappears in a couple of seconds. Do not over whip!

Pour the cooled chocolate mixture into the cream and combine using a large spoon using figure of eight motions. Continue until completely combined and mixture feels soft and light.

Pour into prepared tin and smooth the top level. Put tin in the fridge and leave until firm - at least a couple of hours or overnight. Turn out by placing plate on top of tin and inverting it. Peel off cling film and dust with cocoa powder. Serve cut into small slices as this is a very rich intense dessert and serve with pouring cream.

Chocolate Toffee Brownies

Ingredients: 12oz good quality dark cooking chocolate, 9oz unsalted butter, 3 large eggs, 9oz dark Muscovado sugar, 3oz plain flour, 1 teasp. baking powder.

Preheat oven to 160 C. Grease and line a 9in square shallow cake tin. Melt the chocolate and butter together in a bowl over gently simmering water. Stir well to mix and leave to cool slightly.

Whisk the eggs until pale then add the sugar and mix in until the mixture is thick and shiny. Gently fold in the chocolate mixture, sift in the flour and baking powder and stir until well combined.

Pour into tin and bake for about 35 minutes. If tested with a cocktail stick there should be some moist crumbs sticking to it and the centre of the cake will be soft. Cool in the tin for half an hour and then on wire rack to finish cooling, then cut into squares.

White Chocolate Creme Brulee

Ingredients: 5 large egg yolks, 4oz Granulated sugar, 16fl oz whipping cream, 3oz finely chopped or grated white chocolate, few drops vanilla extract, 2oz caster sugar.

Preheat oven to 150 C, Gas mark 2. In a large bowl whisk together the egg yolks and 2 oz of the granulated sugar. Set aside.

Put the cream and other 2oz sugar into a heavy based saucepan and bring to simmering point then reduce the heat and gradually add chopped chocolate whisking until smooth. Remove from heat.

Gradually whisk the hot chocolate mixture into the egg yolk mixture, add the vanilla and mix well. Pour into 6 individual ramekins.

Put the ramekins into a roasting tin and add enough hot water to come half way up the sides of the ramekins. Bake for about 45 minutes or until the custards are just set in the center. Remove from water and allow to cool. Refrigerate for at least 3 hours.

To serve , sprinkle caster sugar over top of each custard and caramelise either by using a catering blow torch or by placing under a very hot grill for 2/3 minutes.

Chocolate Pancakes with Orange Sauce

Ingredients for pancakes: 1. 5 oz dark cooking chocolate, half a pint milk, 2 eggs, 4oz plain flour sieved, 2 tablespoons cocoa powder.

Make the pancakes by gently heating the chocolate in the milk until melted. Pour the liquid into a blender or food processor, add the remaining batter ingredients then process until smooth; or the batter may be made in a bowl with a whisk but beat hard to ensure a light mixture.

Heat the pan with a little oil. Pour in just enough batter to cover the base thinly, pouring off any excess. Cook the pancake until nicely browned then flip over and cook the other side. Repeat the process to make 8-10.

Orange sauce. 100g thin cut or rindless orange marmalade, zest and juice of 1 orange, 2 tbsp Grand Marnier, or other orange liqueur. To make the sauce, combine all the ingredients in a small pan and heat gently.

Pour over the pancakes and serve with Vanilla icecream

Jaffa Tarts

Ingredients: 8 oz sweet shortcrust pastry - frozen is fine, Shredless orange Marmalade, 4oz good quality cooking Chocolate, half oz butter.

Pre heat oven to 200 C, Gas mark 6. Roll out pastry and line 12 tartlet tins. Half fill each tart case with marmalade and cook for about 10/12 minutes.

Place butter, and chocolate, broken into small pieces into heatproof bowl over gently simmering water and stir til melted.

Spoon the chocolate onto the tarts and allow to cool. Serve with whipped cream.

Chocolate and Hazlenut Squares

Ingredients: 2 eggs, 12 oz soft brown sugar, 2 teaspoons vanilla essence, 5oz butter, melted and cooled plus a little butter for greasing tin, 9 oz self raising flour, 4 oz cooking chocolate broken into small pieces, 4 oz roasted hazlenuts skinned and chopped, icing sugar to dust.

Preheat oven to 180 C / 350 F. Line a 8in square tin and grease lightly with butter..

Whisk the eggs, sugar and vanilla essence until pale and thick. Add the cool melted butter and gently fold in. Carefully fold in the sifted flour with the chocolate pieces and three quarters of the nuts.

Spoon into the tin, spread evenly and sprinkle rest of nuts on top. Bake for about 25 minutes. Leave to cool before removing from tin. Cut into squares and dust with icing sugar. These keep well for a few days.

Crispy Dark and light Chocolate Squares

Ingredients: 3.5 oz butter, 3 tablespoons golden syrup, 5oz dark chocolate, 5oz white chocolate, 5oz Rice Crispies cereal.

Grease and line an 8inch square shallow cake tin.
Make the white layer by melting together one and threequarter oz butter, 1 tablespoon golden syrup and the white chocolate in a saucepan set over simmering water. Mix well then add 2oz of the rice cereal. Stir in well. Turn into prepared tin and chill until set hard.

Make the dark layer by melting the rest of the butter, syrup and the dark chocolate in the same way. Add the rest of the cereal and mix well.
Pour over the hardened white layer and chill again until top layer has hardened.
Turn out and cut into small squares. Keep in fridge until just before eating.

Viennese Chocolate Biscuits

Ingredients: 4.5oz unsalted butter, 2.5 oz icing sugar, 6oz selfraising flour, 1oz cornflour, 8oz good quality dark chocolate.

Lightly grease 2 baking sheets and preheat oven to 190C / 375F.
Beat the butter and sugar until light and fluffy. Sieve the flour and cornflour together and gradually beat into the butter/sugar mixture, adding just a little milk if mixture is difficult to beat. Melt 3 oz of the chocolate in a bowl over simmering water and beat into biscuit mixture.
Put the mixture into a piping bag and using a star nozzle, pipe 2inch fingers onto baking trays. Leave space between each biscuit as they will spread.
Bake for about 15 minutes until dark golden brown. Cool on wire rack.
Melt the rest of the chocolate and dip one end of each cooled biscuit in chocolate - to cover half of biscuit and put on sheets of baking parchment while chocolate sets. Store in airtight tin.

Marshmallow Chocolate Brownies

Ingredients: 75g self raising flour, 4 tablespoons cocoa powder, half teaspoon baking powder, pinch salt, 4 egg whites, 2 teaspoon vanilla Essence, 100gm marshmallows.

Preheat oven to 190C / 375F and grease and line an 8/10 inch baking tin.
Sieve the flour, cocoa powder, baking powder and salt into a bowl and mix together. Beat the egg whites until stiff, then whisk in the sugar. Add the vanilla essence then stir in marshmallows.
Fold egg mixture into flour mixture. Put into tin and bake for about 15 minutes. Allow to cool slightly before removing from tin.

Quick Marshmallow Chocolate Tart

Ingredients: One ready made sweet shortcrust pastry case, 4 oz good quality dark chocolate, 4oz marshmallows. 1 egg, 2 tablespoons water, quarter pint double cream.

Put marshmallows, water and chococolate, broken into small pieces, into a bowl over very hot water (not over heat) and leave to melt, stirring occassionally.
Allow to cool slightly then seperate the egg and stir the yolk into chocolate mixture. Leave to go cold.
Whisk cream until it forms soft peaks and gently fold into the chocolate mixture. Whisk egg white until stiff and gently fold in too.
Pour into pastry case and put into fridge to set and chill. Serve with whipped Cream or Creme Fraiche.

Malted Chocolate Fudge Cake

Ingredients: 8 oz self raising flour, 1 tablespoon Cocoa powder, 2 heaped tablespoons malted milk powder, 1 teaspoon baking powder, 1 teaspoon bicarbonate soda, 6oz caster sugar, 3 teaspoons golden syrup,3 eggs beaten, quarter pint milk, quarter pint corn oil, icing sugar to dust. Filling : 5 oz plain chocolate, half oz butter, 4oz double cream.

Grease and line 2 8in sandwich sponge tins. Preheat oven to 160C, 325F.
Seive flour, cocoa, baking powder, bicarb and malt into bowl and mix together with the sugar.

Add the rest of the ingredients and beat to a smooth batter. Pour into tins and bake in centre of oven for about 35 - 40 mins until well risen and firm.
Turn out onto wire tray to cool.

To make filling, melt chocolate and butter in saucepan over hot water, stir to mix well. Allow to cool slightly them beat in the cream to make a thick spreadable mixture.
Sandwich 2 cool cakes together and sift icing sugar over top.

This is delicious eaten as a cake or as dessert with pouring cream. I like it slightly warm and heat for 10 secs in the microwave per portion.

Chocolate Coffee Cups

Ingredients:
8oz good quality dark chocolate, 3 fl oz strong coffee, 4 tablespoons whisky,rum or brandy, 14 fl oz double cream, 2oz caster sugar, Cocoa powder to sprinkle.

Melt chocolate in bowl over simmering water. Stir in the coffee and alcohol. Bring 8fl oz of the cream to the boil then stir into the chocolate mixture until smooth. Divide the mixture between 6 small coffee cups and chill in fridge for a few hours or overnight.
Whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate cups and dust with cocoa powder.

Chocolate and Cranberry Crispy Cakes

Ingredients:
100 gm good quality dark chocolate, 2 oz butter, 2oz raisins, 2oz dried cranberries, 2 tablespoons golden syrup, 2.5 oz cornflakes, glace cherries to decorate (optional).
Line a fairy cake or muffin tin with paper cake cases. Melt the chocolate, butter and syrup in a bowl over hot water. mix together and leave to cool slightly.
Mix together the cornflakes and fruit in a large bowl then pour in the chocolate mixture and fold together making sure everything is covered with chocolate.
Spoon into cake cases - about threequarters full and if wanted top each one with a cherry. Chill for about 2 hours in fridge.

Sachertorte

Ingredients:
Cake - 6oz good quality dark chocolate, 4oz soft butter, 4 oz caster sugar, 4 egg yolks, few drops vanilla essence, 4oz plain flour, half teaspoon baking powder, 4 egg whites. Icing - 5 oz good quality dark chocolate, 4 fl oz double cream, 1.5 teaspoon glycerine, 1 desert spoon warm, sieved apricot jam.
Grease and line an 8in round loose bottomed cake tin. Preheat oven at 150C 350F
Melt the chocolate in a bowl over hot water and leave to cool while thoroughly creaming butter and sugar until very light and fluffy. Beat the egg yolks and add a little at a time, beating well between each addition. Carefully fold in the chocolate and the vanilla essence.

Gently fold in the sieved flour and baking powder. whisk the egg whites until holding peaks and gently fold into mixture.
Bake in centre of oven for about an hour. Leave to partly cool in tin then turn out to finish cooling.
To make icing, melt chocolate and cream in bowl over hot water, stirring well to mix, add glycerine. When cake is cold, spread warmed jam over top of cake, allow to cool then pour icing over cake and spread evenly over top and sides. Leave to set for hour or so before cutting. Delicious on its own or served with cream or Creme Fraiche.

Chocolate Cupcakes

Ingredients:
6oz caster sugar, 6oz soft butter, 3 eggs, 4.5 oz self raising flour, 1.5 oz cocoa powder, 1 teaspoon baking powder. For the icing - 7 oz soft butter, 14 oz icing sugar, 4oz dark chocolate .
Preheat oven to 180C . Place cupcake /muffin cases in tin - about 12/15 depending on size.
Beat together the butter and sugar until light and fluffy. Beat eggs together and gradually add a bit at a time beating well and adding a little sieved flour if the mixture looks like curdling. Sieve the flour, baking powder and cocoa powder into the mixture and beat in quicky.

Divide the mixture between the cake cases and bake for about 20 mins until well risen and brown. Cool on a wire rack

To make the icing , melt the chocolate and while it cools slightly beat together the butter and sugar. Add the melted chocolate and beat well.Then either put into piping bag and pipe over cooled cakes in swirls or spread roughly over cakes with palette knife .

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