Beetroot Chocolate Fudge Cake

Ingredients

Cake:

• 250g Dark Chocolate
• 3 Eggs
• 250g Light Muscovado Sugar
• 1 Vanilla Pod
• 2 tbsp Maple Syrup
• 2 tbsp Honey
• 40g Self-Raising Flour
• 40g Plain Flour
• 1/4 tsp Bicarbonate of Soda
• 1/4 tsp Salt
• 25g Coco Powder
• 40g Ground Almonds
• 250g Raw Beetroot
• 100ml Black Coffee
• 30ml Sunflower Oil

Topping:

• 150g Dark Chocolate
• 3 tbsp Black Coffee
• 1 tsp Vanilla Essence
• 3 tbsp Honey

Method

1. Greece a 20cm x 8cm loose bottomed tin and pre-heat oven to 160C
2. For cake, melt chocolate in a bowl over simmering water then allow to cool a little
3. Beat Eggs with Sugar, Vanilla, Syrup and Honey (3 mins)
4. Fold in Flours, Bicarbonate of Soda, Salt, Coco Powder and Ground Almonds
5. Finley grate the Beetroot, dab with kitchen towel to remove excess moisture
6. Mix Beetroot, cooled Chocolate, Coffee and Oil into the mixture until well combined
7. Tip into tin and Bake (1 hour 30 mins)
8. Cover cake with foil and return to oven (30 mins)
9. Tip out and cool on wire rack
10. For Topping, melt Chocolate in a bowl over simmering water
11. Remove and stir in Coffee, Vanilla and Honey
12. Slice the cake horizontally in two, spread some of the topping in the middle, then all around the sides
13. Decorate with whatever you fancy…

Coffee Éclairs

Ingredients

Pastry:

• 100g Plain Flour
• Pinch Salt
• 75g Butter
• 150ml Water
• 3 Eggs

Filling:

• 2 Eggs Yolks
• 5 tbsp Caster Sugar
• 1 1/2 tbsp Cornflour
• 3 tbsp Double Cream
• 4 tsp Instant Coffee in 200ml Water
• 50g Butter

Topping:

• 100g Chocolate
• 2 tbsp Double Cream

Method

1. For Pastry, Melt Butter in Salt and Water
2. Bring to boil then tip into pan with Flour
3. Beat firmly with wooden spoon until smooth
4. Lightly heat mixture until glossy (2 mins)
5. Allow to cool
6. With electrical whisk beat Eggs into mixture one at a time
7. Pipe the mixture into fingers on a baking sheet and Bake @200C (15 mins)
8. Reduce oven to 180C and continue to bake (15 mins)
9. Allow to cool
10. For Filling, beat together Egg Yolks, Sugar, Cornflour and Cream
11. Gradually beat in Coffee and then bring to boil
12. Remove from heat and stir in Butter
13. Cover with cling film and leave to cool (1 hour)
14. For Topping, in a bowl over a pan of water melt the Chocolate and Cream
15. To assemble, slice the Pastry in half and spoon then filling into the middle
16. Spread the topping over the top

Chocolate & Banana Muffins

Ingredients

• 90ml Milk
• 2 Eggs
• 150g Butter
• 225g Plain Flour
• Pinch of Salt
• 5g Baking Powder
• 150g Caster Sugar
• 150g Plain Chocolate (large chunks)
• 2 Bananas (mashed)

Method

1. Whisk Butter, Eggs and Milk until combined
2. In a separate bowl mix the Flour, Salt and Baking Powder
3. Stir in Sugar and Chocolate to the Flour mixture
4. Slowly stir in the Milk mixture
5. Fold in the mashed Bananas
6. Spoon into muffin cases and Bake @200C (20 mins)

Banana, Walnut & Chocolate Loaf

Ingredients

• 4 Bananas
• 250g Caster Sugar
• 2 Eggs
• 140g Butter
• 250g Plain Flour
• 2 tsp Backing Powder
• 100g Walnuts
• 100g Chocolate
• Icing Sugar

Method

1. Mix Bananas and Sugars with a folk
2. Mix in Eggs with electric whisk
3. Then ad butter and continue to whisk
4. Fold in Flour and Backing Power with spatula
5. Then mix in Walnut pieces and Chocolate chips
6. Pour into loaf tin and Bake @190C (1 hour)
7. Allow to cool the sieve over Icing Sugar

Mocha Cake

Ingredients

• 175g Butter
• 175g Caster Sugar
• 3 Eggs
• 175g Self Raising Flour
• 1/4 teaspoon Baking Powder
• 1 teaspoon Instant Coffee (dissolved in water)
• 50g Dark Chocolate

Filling:

• 50g Dark Chocolate
• 1 tablespoon Instant Coffee (dissolved in water)
• 50g Butter
• 100g Icing Sugar

Method

1. Whisk Butter until creamy, then add Sugar until fluffy
2. Gradually add beaten in Eggs
3. Fold in Flour and Baking Powder
4. Then Coffee and grated Chocolate
5. Tip mix into two tins and Bake @180 (25 mins)
6. For Filling, melt Chocolate in bowl over water
7. Allow to cool a little, add Coffee, Butter and Icing Sugar
8. Leave to cool completely
9. Spread filling in middle and over top of cake

Pecan Brownies

Ingredients

• 200g Butter
• 200g Chocolate
• 4 Eggs (medium)
• 220g Light Brown Sugar
• 120g Plain Flour
• 220g Pecan Nuts

Method

Note: we use Silicon tins (easier than greasing and lining metal tins)

1. Melt Butter and Chocolate in heatproof bowl over boiling water
2. With Electric mixer, beat Eggs (2 mins)
3. Add Sugar and beat again (6 mins)
4. Allow Chocolate to cool
5. Fold into to Eggs and Sugar (don’t over mix)
6. Gradually add Flour and Nuts (again not over working)
7. Pour into tin and Bake @180C (20 mins)

Chocolate Hot-Pot

Ingredients

• 125g Butter
• 125g Caster Sugar
• Vanilla
• 4 Eggs
• 75g Self Raising Flour
• 4 tablespoons Cocoa Powder
• 50g Chocolate
• 1 tablespoon Milk

Sauce:

• 4 tablespoons Cocoa Powder
• 125g Brown Sugar
• 300ml Hot Water

Method

1. Blend Butter until pale
2. Mix in Sugar and Vanilla
3. Add one Egg at a time, add tablespoon of Flour with last Egg
4. Fold in rest of Flour and Cocoa Powder
5. Stir in Chopped Chocolate and Milk
6. Transfer to Buttered dish
7. Mix all Sauce ingredients and pour over dish
8. Bake @180ºC (35 mins)
9. Serve hot with Ice Cream