Chocolate Truffle Star Cake

Glamorous enough to serve as a dessert, this makes a stunning centrepiece. And the bonus is you can make the whole thing ahead and freeze until you need it

• Cooking Time Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Cuts into 12-14 slices

Nutrition per serving

• Kcalories

  428

• Protein

  4g

• Carbs

  44g

• Fat

  27g

• Saturates

  16g

• Fibre

  0g

• Sugar

  37g

• Salt

  0.33g

Ingredients

• For the cake
• 140g dark chocolate, 70% cocoa solids, broken into pieces
• 140g butter, cut into pieces
• 2 tsp coffee granules
• 50g self-raising flour
• 50g plain flour
• ¼ tsp bicarbonate of soda
• 140g light muscovado sugar
• 140g golden caster sugar
• 1½ tbsp cocoa powder
• 2 medium eggs
• 3 tbsp soured cream
• For the stars
• 100g white chocolate
• 25g dark chocolate
• 5-6 small chocolate truffles
• For the white chocolate icing
• 100ml double cream
• 50g white chocolate, very finely chopped
• 1 tbsp boiling water
• For the dark chocolate icing
• 100ml double cream
• 2 tsp golden caster sugar
• 50g dark chocolate, very finely chopped
• 1½ tbsp boiling water

Directions

1. The cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep loaf tin (22 x 11 x 6cm). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt-be careful not to overheat.
2. While the chocolate melts, mix both flours with the bicarbonate of soda, both sugars and the cocoa. Break down any lumps in the sugar with your fingers. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together-the mix will be very soft. Pour it into the tin, then bake for about 1½ hrs, or until firm on top. Let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
3. To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. (Make a few extra in case of breakages and wipe the cutter each time you press a star shape.) When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
4. For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hr to cool and thicken slightly. Beat with an electric hand mixer until thick and glossy.
5. When the cake is completely cold, place it into the fridge to chill (this makes it easier to slice). Take the cake out of the fridge and turn it over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges. (This can be done a day ahead and chilled.)
6. For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Leave to cool and thicken a little. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. Leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.

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Chocolate Flapjacks

Lovely for a lunchbox treat, these flapjacks have plenty of slow-burning carbs to keep you going through the afternoon

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Cuts into 8 bars

Nutrition per serving

• Kcalories

  315

• Protein

  5g

• Carbs

  39g

• Fat

  17g

• Saturates

  6g

• Fibre

  3g

• Sugar

  27g

• Salt

  0.12g

Ingredients

• 50g butter
• 50g clear honey
• ½ quantity honey crunch granola (see 'Goes well with')
• 100g plain chocolate, half chopped into small chunks, half melted

Directions

1. First make the Honey crunch granola with almonds & apricots . You'll need half the granola for this recipe.
2. Heat oven to 190C/170C fan/gas 5 and line a baking tin (15 x 20cm, or 18cm square) with baking parchment. Melt the butter and honey together in a large pan. Stir in the granola and chocolate chunks, making sure they are all well coated.
3. Tip the flapjack mix into the tin and press down very firmly (a potato masher is a good tool to use here). Cover with foil or more baking parchment, then bake for 25-30 mins. Leave to cool in the tin, then drizzle over the melted chocolate. Once set, cut into 8 portions. Can be stored in an airtight container for 3 days.

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Homemade Eclairs

Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard

• Cooking Time Prep 1 hr
  Cook 45 mins
• Skill Level Moderately easy
• Servings Makes 24

Nutrition per serving

• Kcalories

  155

• Protein

  3g

• Carbs

  9g

• Fat

  12g

• Saturates

  7g

• Fibre

  0g

• Sugar

  4g

• Salt

  0.13g

Ingredients

• 140g plain flour
• pinch of sugar
• 125ml milk
• 100g butter
• 4 eggs
• For the custard filling
• 300ml milk
• 50g caster sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 4 tsp each plain flour and cornflour
• 300ml double cream

Directions

1. Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste. Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick-it will go alarmingly lumpy but don't worry, just keep stirring it vigorously with a wooden spoon until smooth. Lay a sheet of cling film directly on the custard surface, then cool and chill until you're ready to fill the buns.
2. To make the choux buns, heat oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn't bubble. Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan (see picture 1). Spread over a large dinner plate to cool to hand temperature.
3. Once the dough mix has cooled, scrape it back into your pan. Using your wooden spoon, beat in each egg, one by one, until you have a smooth, shiny mixture.
4. Cut 2 large sheets of baking parchment. On each one draw 2 sets of 'track' lines with a 10cm gap-these will be your guidelines so your eclairs will all be roughly the same size (see picture 2). Use the paper to line 2 large baking sheets-penside down. Spoon your choux mixture into a piping bag with a 1cm wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe 2 rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines (see picture 3). Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/ gas 6 as soon as they go in the oven.
5. After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
6. While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag-use a small nozzle if you're filling the buns through the holes you've pierced, or a large nozzle if you've split the buns in half. Carefully pipe the custard into each cooled bun-they should feel heavy once full. Arrange the buns on a wire rack and spread each with a little of your chosen icing (see below). If you can't decide, it's really easy to split your batch of choux buns, halve icing quantities, and make a selection to keep everyone happy.

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Hot Chocolate Souffles With Chocolate Cream Sauce

Light as a feather, these chocolatey melt-in-the-mouth souffls are sure to please

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  511

• Protein

  10g

• Carbs

  41g

• Fat

  36g

• Saturates

  18g

• Fibre

  3g

• Sugar

  33g

• Salt

  0.29g

Ingredients

• For the hot chocolate sauce
• 142ml pot single cream
• 25g caster sugar
• 100g dark chocolate (70% cocoa), broken into pieces
• 25g butter
• For the soufflÉs
• melted butter, for greasing
• 50g caster sugar, plus 2 tbsp extra
• 175g dark chocolate (70% cocoa), broken into pieces
• 2 tbsp double cream
• 4 egg yolks
• 5 egg whites
• 2 tbsp double cream
• icing sugar, to serve

Directions

1. Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
2. Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
3. Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
4. Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

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White Chocolate Creme Brulee

Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  451

• Protein

  5g

• Carbs

  17g

• Fat

  41g

• Saturates

  22g

• Fibre

  17g

• Sugar

  17g

• Salt

  0.09g

Ingredients

• 568ml pot double cream
• 100g Green & Black's white chocolate, broken into pieces
• 1 vanilla pod, split or 1 tsp vanilla extract
• 6 egg yolks
• 2 tbsp golden caster sugar, plus extra for topping

Directions

1. Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
2. Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
3. To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

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Brownie Fudge Pie

This gooey chocolate dessert is given a hint of spice with cinnamon in the pastry. It freezes well for an easy dinner party dessert

• Cooking Time Prep 40 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  639

• Protein

  7g

• Carbs

  71g

• Fat

  38g

• Saturates

  19g

• Fibre

  2g

• Sugar

  46g

• Salt

  0.54g

Ingredients

• 175g plain flour
• 85g butter, chopped into pieces
• 2 tbsp icing sugar
• 1 tsp ground cinnamon
• 3 large eggs
• 300g light brown muscovado sugar
• 1 tsp vanilla extract
• 175g butter, melted
• 50g plain flour
• 50g cocoa, plus extra to serve
• 50g macadamia nuts, chopped
• 50g dark chocolate, chopped
• ice cream to serve

Directions

1. Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1?2-3 tbsp water and pulse until it comes together. Wrap in cling film and chill for 20 mins.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking parchment, fill with baking beans and chill for 15 mins.
3. Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.
4. Beat the eggs and sugar together to create a mousse-like texture. Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool. If freezing, wrap in cling film and foil. To defrost, unwrap and thaw.
5. Serve at room temperature or warm, with a scoop of ice cream and dusting of cocoa.

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Chocolate & Pecan Tart

Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that

• Cooking Time Prep 30 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  898

• Protein

  13g

• Carbs

  75g

• Fat

  63g

• Saturates

  19g

• Fibre

  4g

• Sugar

  47g

• Salt

  0.6g

Ingredients

• 375g pack shortcrust pastry
• a little flour, for dusting
• 185g dark chocolate
• 50g salted butter
• 4 eggs, beaten
• 200ml maple syrup
• 200g whole pecan nuts

Directions

1. Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
2. Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.

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Chocolate Macaroons

These luxurious little treats are the perfect light hit when only chocolate will do

• Cooking Time Prep 25 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Makes 12 filled macaroons

Nutrition per serving

• Kcalories

  119

• Protein

  3g

• Carbs

  14g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  14g

• Salt

  0.04g

Ingredients

• 125g icing sugar
• 1 tbsp cocoa
• 100g ground almonds
• 2 medium egg whites
• For the filling
• 50g milk or dark chocolate, chopped
• 2 tsp skimmed milk, warmed a little

Directions

1. Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
2. Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
3. To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together

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Chocolate & Almond Puds With Boozy Hot Chocolate Sauce

These make-ahead puds are easy, but look glamorous

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  1144

• Protein

  13g

• Carbs

  66g

• Fat

  92g

• Saturates

  46g

• Fibre

  3g

• Sugar

  54g

• Salt

  0.77g

Ingredients

• 50g butter, softened, plus extra for the moulds
• 25g toasted flaked almonds, chopped
• 50g caster sugar
• 1 egg
• 25g self-raising flour
• 25g ground almonds
• 1 tbsp cocoa powder
• 2 scoops vanilla ice cream, to serve
• For the sauce
• 50g dark chocolate
• 2 tbsp butter
• 125ml double cream
• 1 tbsp caster sugar
• 1 tbsp Disaronno (amaretto)

Directions

1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.
2. Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
3. Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more Disaronno.

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Chocolate & Earl Grey Torte

Never before has it been so easy to impress - this soft-centered torte can be made ahead and frozen or baked from scratch in just an hour

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  514

• Protein

  10g

• Carbs

  34g

• Fat

  37g

• Saturates

  17g

• Fibre

  3g

• Sugar

  29g

• Salt

  0.39g

Ingredients

• leaves from 2 Earl Grey tea bags
• 100ml hot milk
• 250g good dark chocolate (we used a 78% bar)
• 200g butter, diced
• 140g ground almonds
• 6 eggs, separated
• 200g caster sugar
• cocoa, icing sugar and crème fraîche or cream, to serve

Directions

1. Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking parchment, so the paper comes about 2.5cm above the sides. Stir the Earl Grey tea into the hot milk.
2. Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Then stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites through the chocolate mix and scrape into the tin. Bake for 30-35 mins-it should still have a slight wobble. Then cool completely in the tin.
3. Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.

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