Chocolate & Vanilla Cake

Serves 8

70g unsalted butter, plus extra for greasing
115g self-raising flour, plus extra for dusting
55g plain chocolate
3 tbsp milk
85g sugar
1 egg, beaten
3 tbsp sour cream
1/2 tsp baking powder
1/2 tsp vanilla extract

vanilla choc

Preheat the oven to 160 degrees Celcius.  Grease and line the base of a 450g loaf tin.  Dust a little flour around the inside of the tin, shaking out the excess.
Break up the chocolate, place in a small heatproof bowl with the milk and set over a saucepan of simmering water.  Heat gently until just melted.  Remove from the heat.
Cream together the butter and sugar until light and fluffy.  Beat in the egg and sour cream.  Sift the flour and baking powder over the mixture, then fold in lightly and evenly using a metal spoon.
Spoon half the mixture into a separate bowl and stir in the chocolate mixture.  Add the vanilla extract to the plain mixture.
Spoon the chocolate and vanilla mixtures alternately into the prepared loaf tin, swirling lightly with a knife or skewer for a marbled effect.  Bake in the preheated oven for 40 - 45 minutes, or until well risen and firm to the touch.

Leave to cool in the tin for 10 minutes, then turn out and finish cooling on a wire rack.


No-bake Raisin Biscuit Cake

(Makes about 20 pieces)

100g butter
25g cocoa powder
200g digestive biscuits, crushed
85g dried cranberries or raisins
1 egg, beaten
125g milk chocolate, broken into squares
Grease and line a 450g loaf tin.
Place the butter and cocoa powder in a saucepan over a low heat until melted and the mixture is well combined. 


Remove from the heat and stir in the biscuits and dried fruit. 

Allow to cool for 5 minutes.
Add the egg and mix again until thoroughly mixed.
Spoon the mixture into the prepared loaf tin.  Press down well using the back of the spoon.
Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water.  Heat until melted, then spread over the top of the cake.  Leave to set for 1-2 hours in the refrigerator.  Cut into squares and serve.


choc muffin

Chocolate Chunk Muffins

(Makes 12)

280g plain white flour
1 tbsp baking powder
pinch of salt
115g castor sugar
175g chocolate chunks
2 eggs, beaten
250ml milk
6 tbsp sunflower oil
1 tsp vanilla extract

Preheat the oven to 200 C.  Line a 12-cup muffin tin with muffin paper cases.  Sift the flour, baking powder and salt into a large bowl.  Stir in the sugar and chocolate chunks.
Place the eggs, milk, oil and vanilla extract in a separate mixing bowl and mix well.  Add the wet ingredients to the dry ingredients and stir gently until just combined.
Spoon the mixture into the paper cases and bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm to the touch.  Serve warm or cold.


Belgian Chocolate Mouse

2 tablespoons cream
200g dark chocolate, cut into pieces
4 egg yolks
a pinch of cream of tartar
6 egg whites
1 tablespoon caster sugar
375ml whipped cream
500g respberries

Place the cream and chocolate pieces in a bowl over a pan with shimmering water and whisk until the chocolate has melted and is smooth. Remove the bowl from the pan and stir in the egg yolks. Add a pinch of cream of tartar to the egg whites and beat until firm. Add sugar and continue beating the whites into stiff peaks. Using a whisk, pour a quarter of the egg whites into the chocolate preparation, then fold in the rest of the whites. Spoon the mixture into a piping bag aand pipe it into the glasses. Cover with plastic film and place in a refrigerator to set for half a day. Before serving, pipe a llittle whipped cream on top of each mouse and garnish with a few raspberries.




Waffles & Belgian Chocolate-Fudge Sauce

1 1/2  teaspoon (7 ml) dry  yeast
250 ml warm water
750 ml flour
1/2 teaspoon (2.5 ml) salt
250 ml milk
115 g butter, melted
2 large eggs, separated
1/2 teaspoon(2.5 ml) pure vanilla extract
icing sugar, for dusting
Belgian Chocolate-Fudge sauce, for serving
Dissolve the yeast in water. Whisk the yeast mixture, milk, butter, egg yolks and vanilla until smooth. In a separate bowl, stir the flour with the salt.
Beat the egg whites until  soft peaks form. Fold them into the batter and let stand for 20 minutes.

Preheat the oven to 225 degrees. Heat and grease the waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, for 6 minutes. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with icing sugar, drizzle with the Belgian Chocolate-fudge Sauce and serve.

For the Belgian Chocolate-Fudge Sauce
250 ml cream
300 ml bittersweet chocolate, chopped
2 tablespoons icing sugar

Bring the cream to boil. Remove from the heat and add the chocolate. Let it stand for 2 minutes, stir until the chocolate is melted. Add the icing sugar and whisk until smooth.



Also find us on