Chocolate Lassi

Ingredients

  • 250 gm yoghurt (curd)
  • 5 almonds
  • 100 gm dark chocolate
  • 1 cup Water

Directions

  1. Hang the curd the night before so that the water gets strained.
  2. Melt the chocolate, add curd and water.
  3. Mix it thoroughly, then add the almonds and serve.
  4. Finally, you may garnish this chilled drink either by sprinkling some coffee powder on it or by adding some chocolate syrup on the top depending upon your taste and liking.

Groomsman Cake

Ingredients

For the Cake
  • 125g Self Raising White Flour
  • 125g Plain White Flour
  • ½ tsp Bicarbonate of Soda
  • 40g Cocoa Powder
  • 425g Unrefined Dark Muscovado Sugar
  • 240g Dark Chocolate (Broken Into Pieces )
  • 240g Butter (Unsalted, Softened)
  • 145ml Water
  • 4 Eggs (Free Range, Medium)
  • 95ml Buttermilk
For the Buttercream
  • 160g Butter (Unsalted, Softened)
  • 300g Icing Sugar
  • 200g Nutella
  • 1-2 tbsp Milk
For the Decoration
  • 1kg Black Sugar Paste Icing
  • 500g White Sugar Paste Icing

Chocolate Fudge Cake with Angel Frosting

Ingredients

  • 250g dark chocolate, broken into chunks – standard supermarket chocolate is fine
  • 300g self-raising flour
  • 300g light, soft brown sugar, plus 2 tbsp
  • 50g cocoa
  • 200ml sunflower oil, plus a little extra for greasing
  • 284ml soured cream
  • 3 eggs
  • 1 tsp vanilla essence
For the angel frosting
  • 500g white caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp liquid glucose
  • 2 egg whites
  • 25g icing sugar, sifted

Easy chocolate molten cakes

Ingredients

  • 100g butter, plus extra to grease
  • 100g dark chocolate, chopped
  • 150g light brown soft sugar
  • 3 large eggs
  • ½ tsp vanilla extract
  • 50g plain flour
  • Single cream, to serve

Directions

  1. Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
  2. Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
  3. Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
  4. You can now either put the mixture in the fridge, or freezer until you’re ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
  5. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Death by Chocolate Cookies

Ingredients

  • 2 c. all-purpose flour
  • 3/4 c. cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. butter, softened
  • 2/3 c. sugar
  • 2/3 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 c. semisweet chocolate chips, divided
  • 1 c. dark chocolate chips
  • 1 c. heavy cream
  • Flaky sea salt, for garnish

Microwave Chocolate Cake

Ingredients

  • 100ml sunflower oil, plus extra for pan
  • 175g caster sugar
  • 140g plain flour
  • 3 tbsp cocoa
  • 3 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla essence chocolate sprinkles, to serve
For the chocolate ganache
  • 100g dark chocolate, broken into pieces
  • 5 tbsp double cream 

Directions

  1. Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
  2. Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
  3. Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
  4. Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
  5. For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
  6. Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.

Bourbon Biscuit Brownies

Ingredients

  • Bourbon biscuits 15
  • Butter 100g, chopped
  • Dark chocolate 200g, chopped
  • Eggs 4
  • Golden caster sugar 250g
  • Plain flour 100g
  • Baking powder 1 tsp
  • Cocoa 30g

Directions

  1. Heat the oven to 180C/fan 160C/gas 4. Line a 20x30cm rectangular brownie tin with baking parchment. Keep 5 of the bourbon biscuits for decoration and use a sharp knife to cut them down the middle and separate the two sides. Carefully cut into nice pieces for the top. Roughly chop the rest of the bourbon biscuits into chunky bits.
  2. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature. Whisk the eggs and sugar together with electric beaters until the mixture is pale, has doubled in volume and leaves a trail when you pull the whisk out.
  3. Fold the chocolate mixture into the egg mixture then sift on the flour, baking powder and cocoa. Fold this in then stir in the chopped bourbon biscuit pieces. Spoon into the tin and smooth down.
  4. Scatter over the reserved bourbon biscuit bits. Bake for 25 minutes or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.