chocolate delights

Chocolate and marrons glace tart




75ml (2½fl oz) dark rum
55g (2oz) caster sugar
200g (7oz) marrons glacés, chopped
400g (14oz) good quality chocolate cake
375g (13oz) good dark chocolate, broken into pieces
560ml (20½fl oz) double cream
good cocoa powder
100ml pouring cream or double cream, semi-whipped

Heat the rum and 50ml (2fl oz) water in a pan with the sugar. When hot, remove the pan from the heat. Allow to cool, then add the chopped marrons glacés.

Slice the chocolate cake and use it to line the base of a 25cm (10in) flan tin. Scatter an even layer of the rum and marron glacé mixture over the top, using all the mixture.

Melt the chocolate in a bowl over a pan of hot water. Allow to cool slightly before adding the cream. The mixture should go smooth and glossy. Spoon this over the surface of the marrons glacés and cake.

Place the tart in the fridge to set overnight or for at least a few hours before serving.

Dust with cocoa powder, then serve sliced with a drizzle of pouring cream or a spoonful of the semi-whipped cream on the side.










Chocolate, orange and hazelnut torte 



250g (9oz) very good-quality dark chocolate, around 85% cocoa solids 
(organic/fair trade)
250g (9oz) organic caster sugar
250g (9oz)organic unsalted butter
zest 3 oranges
2tbsp organic  plain flour
4 large free-range eggs
generous pinch sea salt
icing sugar and 60g (2½oz) hazelnuts, toasted and roughly chopped, to serve (organic)

Heat the oven to 150C, 130C fan, 300F, gas 2. Place the chocolate, sugar, butter and orange zest in a heavy-bottomed saucepan and heat very gently, stirring occasionally until melted. With a hand whisk, stir in the flour and then the eggs, one by one, until you have a smooth mix. Don’t worry if it curdles – keep stirring and adding the eggs, and it will come back together. Finally stir in the salt.

Spoon the mix into the tin, and place in a roasting tin of hot water, making sure the water level is at least 1cm (½in) below the top of the tart tin. Cook in the centre of the oven for 50 minutes to 1 hour, until the top of the tart is springy to the touch.

Remove from the oven and the roasting tin, allow to cool a little then invert on to a serving platter. You can eat this warm, or allow to cool to room temperature. 
To serve, sift over a little icing sugar, and scatter with hazelnuts. This will keep overnight, but is best on the day it’s made.









Chocolate pudding pie 


For the base

80g organic unsalted butter, plus extra for greasing
60g Green & Black's dark (70-85% cocoa solids) chocolate 
(organic/fair trade)
225g organic  digestive biscuits

For the filling

180g  organic unsalted butter
180g Green & Black's dark chocolate, broken into pieces (organic/fair trade)
40 organic medium eggs
180g organic dark muscovado sugar
180ml  organicdouble cream
organic creme fraiche, to serve


Preheat the oven to 180C/Gas Mark 4. For the base, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Stir until completely melted and combined.

Crush the biscuits into fine crumbs and add to the melted mixture.

Butter the bottom and sides of a 23cm loose-based tin. Put the base in the tin, press down and leave to chill for 30 minutes in the fridge.

Meanwhile, for the filling, melt the butter and dark chocolate in the same way. Put the eggs, sugar and cream in the blender and mix together. Allow the melted chocolate mixture to cool (or the cream will curdle) and then add to the blender and blend together again, making sure the sugar is completely mixed.

Remove the base from the fridge and pour the filling over the base. Put in the oven and cook for 45 minutes until firm. It will rise as it cooks and then shrink slightly once removed from the oven.

Allow to cool and serve with a generous serving of creme fraiche.






Chocolate and pear strudel 



3organic  pears, peeled, cored & sliced
1 tsp ground mixed spice
2 tbsp organic cocoa powder
50g (2oz)  light organic muscovado sugar
50g (2oz) organic amaretti biscuits, crushed
50g (2oz) organic dark chocolate, roughly chopped
5 sheets filo Pastry
50g (2oz)organic unsalted butter melted
1 tbsp icing sugar

1. Preheat the oven to 190C/170C fan/375F/Gas 5. Toss the pears with the mixed spice, 1 tbsp cocoa powder, muscovado sugar, amaretti biscuits and chopped chocolate.

2. Working quickly so the filo doesn't dry out lay a sheet of pastry on a clean work surface and brush with the butter. Repeat with the remaining 5 sheets of pastry laying each one on top of the other.

3. Spoon the pear mix down the centre of the pastry leaving a 5cm (2in) border around the edge. Tuck the 2 shorter ends over the filling, then gently roll up. Transfer to a baking tray placing the join underneath.

4. Brush with the remaining butter and bake for 25-30 minutes until golden. Serve dusted with icing sugar and cocoa powder.









Chocolate cheesecake with Armagnac prunes 




For the base:

175g (6oz) organic Dark chocolate Digestives, finely crushed
75g (3oz) organic butter, melted

For the filling:

175g (6oz) organic ready to eat dried prunes, quartered and soaked overnight in 75ml (3fl oz) Armagnac or brandy
150g (5oz) organic plain chocolate
300g (10oz) organic cream cheese at room temperature
75g (3oz) organic caster sugar
2 organic eggs, separated
4 organic gelatine leaves, soaked in cold water
2 tbsp organic milk

150ml (1/4 pt)organic sour cream

50g (2oz)organic plain chocolate, grated to decorate

organic Crème fraiche to serve

Heat oven to 180C, 160C fan, 350F, gas 4. Place the biscuits and butter in a bowl and stir well then press into the base of the tin. Bake the base for 10 minutes, then remove from the oven and leave to cool.

Place the chocolate in a heatproof bowl and place over a pan of gently simmering water to melt, stirring occasionally.

Place the cream cheese, caster sugar and egg yolks in a mixing bowl and beat until smooth. Heat the milk in a small saucepan, when hot, remove from the heat, squeeze the excess water from the gelatine leaves, and swirl the pan until dissolved. Pour onto the cream cheese mixture beating well. Stir in the warm chocolate until thoroughly combined. Fold in the sour cream and the soaked prunes and any juices. Whip the egg whites to stiff peaks and fold in. Make sure everything is thoroughly combined then pour the mixture on top of the base. Give the tin a couple of sharp taps on the worktop to remove any air pockets and smooth the surface. Chill the cheesecake for a minimum of 6 hours or overnight.

To serve, sprinkle the top of the cheesecake with the grated chocolate. Run a round bladed knife around the outside of the tin and remove the cheesecake. Slice into thin slices and serve with a dollop of crème fraiche. The cheesecake will keep for 3 days, covered in the fridge.









Warm chocolate tart with tawny port syrup 



250g (9oz) very good-quality dark chocolate, around 85% cocoa solids (organic/fair trade)
250g (9oz)organic caster sugar
250g (9oz)organic unsalted butter
2tbsporganic plain flour
4 large, free-range eggs
generous pinch sea salt
cocoa powder, for dusting

for the syrup:

3tbsp organic caster sugar
300ml (½pt) tawny por


Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Add the chocolate, sugar and butter to a heavy bottomed saucepan and heat very gently, stirring occasionally until melted. With a hand whisk, stir in the flour, and eggs, one by one, until the mixture is smooth. If it curdles, just keep stirring and adding the eggs, and it'll come back together. Stir in the salt.
Spoon into the tin; place in a roasting tin of hot water, making sure the water level is at least 1cm (½in) below the top of the tart tin. Cook in the centre of the oven for 1 hour until springy to the touch.

Meanwhile, make the syrup. Place the sugar and port in a saucepan and heat gently until the sugar dissolves. Bring to a gentle simmer and cook for 5 to 10 minutes until reduced to taste. Keep warm.

When the tart is cooked, remove carefully from the water, allow to cool for 20 minutes, then invert on to a serving plate. Cut into slices, dust with the cocoa and serve with the warm port syrup drizzled over. This tart can be eaten warm or at room temperature, and will keep in the fridge for 3 days, although it's best eaten

fruit delights

Chestnut cake with purple berries 




4 large free-range eggs
4 tablespoons organic chestnut flour
150g organic  unsalted butter, melted
180g organic honey, melted, or light runny honey, plus extra for glazing
Pinch of salt
150g organic blueberries
150g organic blackberries
Unrefined icing sugar, for dusting (optional)


Preheat the oven to 160°C. Grease and flour a 20cm loose-bottomed cake tin.

In a large mixing bowl, beat the eggs, flour, butter, honey and salt with an electric hand mixer until combined. It’s a very runny mixture, but trust me here. Scrape the mixture into the prepared tin and bake in the oven for 30 minutes.

Remove from the oven and leave to cool slightly in the tin before turning the cake out onto a wire rack. When it is completely cool, brush the top of the cake with honey, sprinkle with the berries and dust with icing sugar. Serve as it is or with cream or crème fraiche.








Cardamom, rose and rhubarb cake 



250g organic softened butter or soft margarine
250g organic caster sugar mixed with 1 tsp freshly ground cardamom
4 large organic eggs
250gorganic  self-raising flour
Edible rose or geranium petals, to decorate


For the rose filling 

300ml organic  double cream
3 drops of rose essence
50g organic icing sugar, sifted
200g  organic  rhubarb jam

For the glacé icing:

150g organic icing sugar warm water, to mix


Preheat the oven to 190ºC/fan 170ºC/gas mark 5. Grease and line the two sandwich tins

Beat the butter and sugar using a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of the flour with the final egg to help prevent curdling. Sift in the remaining flour and fold in with a large metal spoon until thoroughly combined

Divide the mixture between the cake tins, spreading it evenly. Bake in the oven for 20–25 minutes, until firm to the touch. Turn the sponges out on to a wire rack to cool completely
When the cakes are cool, make the filling. Whip the cream with the rose essence and icing sugar until thick. Spread the jam over the base of one sponge, then cover with the whipped cream and place the other sponge on top

Make the glacé icing by sifting the icing sugar into a bowl and then gradually add about 1–1½ tablespoons of warm water until you have a runny mixture. Pour the icing over the cake and leave to set before decorating with flowers or petals







Chocolate and raspberry cake 




for the base

300g (10oz) organic Hobnobs, finely crushed
60g (2¼oz) organic unsalted butter, melted


for the filling

400ml (14fl oz)  organic double cream
250g (9oz) organic dark chocolate, melted
300g (10oz) organic raspberries, plus extra, to decorate


To make the base, place the ingredients in a bowl and mix until well combined. Press into the base of the prepared tin and chill for 1 hour.

To make the filling, gently heat the cream in a heavy-based saucepan, remove from the heat and add the melted chocolate, mixing well to bring it together.

Crush the raspberries over the biscuit base, cover with the chocolate and cream mix, and leave to set overnight or for a couple of hours. To serve, remove from the tin and decorate the top with fresh raspberries. The pie will keep in the fridge for 2 days.






Fig tartlets with orange mascaprone 



For the orange mascarpone

100g/31/2oz organic mascarpone
finely grated zest of 1/2 small organic orange
1/2 tsp vanilla extract
2 tbsp icing sugar, sifted
1 tbsp organic milk

For the fig tartlets

butter, for greasing
1∕3 ready-rolled puff pastry sheet
2 tbsp organic apricot jam
2–3 ripe organic figs, very thinly sliced
1 organic egg yolk
1 tbsp organic milk
icing sugar, for dusting


Beat together all the orange mascarpone ingredients until you have a smooth cream. (You can prepare the mascarpone up to 24 hours in advance and keep it in the fridge)

Preheat the oven to 200C/400F/gas 6 and lightly grease a large baking sheet with butter.
Cut the pas

try into 2 heart shapes or circles about 10cm/4in in diameter using a sharp knife. Put onto the prepared baking sheet, and score a small border of about 1cm/1/2in around the edge of each one and prick the centre a couple of times with a fork.

Put 1 tbsp of the apricot jam in the centre of each piece of pastry. Arrange the figs in a circle on top of each piece of pastry. (The tartlets can be made a good few hours ahead of cooking and kept covered with cling film in the fridge at this stage.) Mix together the egg yolk and milk to make an egg wash. Brush over the top of the figs and the pastry edges with the egg wash and then dust each one fairly generously with icing sugar. Bake for 15 minutes until the pastry is puffed up and golden around the edges.

Dust the tartlets with icing sugar and serve hot, warm or cool with a good spoonful of the orange mascarpone






Chia, date and walnut slice 



150g rolled organic porridge oats
90g organic walnut halves
35g organic shredded coconut
45g white or black organic chia seeds
1tsp ground organic cinnamon
1tbsp unsweetened organic cocoa powder, sifted
2tsps natural vanilla extract
425g pitted dried organic dates, chopped
Pure icing sugar, to serve


Put the oats, walnuts, coconut, chia seeds, cinnamon, cocoa and vanilla in a food processor and process until all the ingredients are finely chopped

With the motor running, start adding the dates a few pieces at a time, processing until all the dates have been added and the mixture is starting to come together. Use clean hands to bring it together completely, adding 1-2tsps of cold water if necessary

Press the mixture evenly into a round 20cm (8 inch) cake tin, smoothing the surface firmly with the back of a metal spoon. Cover and refrigerate until ready to serve
Dust with icing sugar and cut in to thin wedges before serving





Gooseberry and elder-flower ice cream 



950g (2lb 2oz) organic gooseberries, topped and tailed

6tbsp (90ml) organic elderflower cordial

finely grated zest 1 organic lemon

600ml (1pt) organic double cream

8 organic Amaretti biscuits, lightly crushed


In a heavy-based saucepan, gently simmer the gooseberries in the elderflower cordial and lemon zest until very soft and pulpy. Remove from the heat, push the fruit through a sieve and leave to cool thoroughly.


Lightly whip the cream until it forms soft peaks and fold through the gooseberry and elderflower purée. Pour into a large plastic container and freeze for several hours or overnight. Scoop into chilled glasses and scatter over the crushed amaretti biscuits.

for a good start

Raw fig cheesecake 




Crust

1/2 cups raw organic cashews
1/2 cup raw organic walnuts
1/2 cup raw organic pecans1/2 cup raw organic almonds
20 dried organic mission figs
8-10 dried organic calimyrna figs

Filling

6 tbsp raw organic nut milk (or water)2 tbsp organic red beet juice
1-2 tbsp organic lemon juice
1 vanilla bean (organic/fair trade), split and scraped
1/4 cup chopped organic raw nuts
4-6 fresh organic black figs

Place the cashews in a bowl and cover with water; let soak overnight, or for at least 4 hours (the longer you soak them, the better – especially if you don’t have a high powered blender). Line the bottom of a round 6″ spring form pan with parchment paper; set aside. In a food processor fitted with the S blade, blend the walnuts, pecans and almonds into a coarse meal. Add the dried mission figs and pulse until combined. Press mixture into the prepared pan then cover with plastic and freeze until ready to use.

Once the cashews have soaked, discard the soaking water and add the cashews to the container of a high speed blender, such as a Vitamix. Add the dried calimyrna figs, nut milk, beet juice, lemon juice and vanilla bean; blend until smooth, about 1-2 minutes. If you have a Vitamix, you’ll want to use the tamper. If you don’t have a Vitamix, you’ll likely have to give the mixture a good stir every minute or so. Once blended, pour the cashew mixture over the crust and freeze overnight, or until solid.

When ready to serve, allow the tart to thaw for 15 minutes, then top with chopped nuts and fresh figs.






Pistachio and rose water cake




150g (5oz) organic pistachios
225g (8oz) organic butter, softened
225g (8oz) organic caster sugar
3 large, free-range eggsorganic juice 1 lemon
4tsp rose water
1tsp baking powder
125g (4½oz) organic self-raising flour


For the cake, heat the oven to 150 C, 130 C fan, 300 F, gas 2. Lightly toast the pistachios in the oven until golden, allow to cool slightly, then blitz in a food processor. Remove, reserving 2tsp, then add the butter and sugar, whizz, then add the eggs one at a time while the motor is running, then the lemon juice and rose water.

Add the baking powder, flour, pistachios and a pinch of salt, and pulse until combined. The mix should be soft dropping consistency, so if it's too stiff, add a drop of milk or water.

Transfer the mix to the tin, level the top and bake in the centre of the oven for 40 to 50 minutes until a skewer comes out clean. Check after 30 minutes and cover with foil if the cake is getting too coloured. Once cooked, cool in the tin for 10 minutes, then remove and cool completely on a wire rack






Rhubarb and ginger cheesecake




For the base

150g (5oz) Duchy Original Stem Ginger Biscuits or ginger nuts, finely crushed
60g (2½oz) organic butter, melted

for the filling

100g (4oz) organic caster sugar
2 pieces stem organic ginger, finely chopped, and 1tbsp stem ginger syrup from the jar
400g (14oz) organic rhubarb, trimmed and cut into 2.5cm (1in) lengths
300g (10oz) organic cream cheese, at room temperature
2 organic eggs and 1 egg yolk
1tbsp cornflour
finely grated zest 1 organic lemon
150ml (¼pt)organic soured cream



Put half the caster sugar, the stem ginger syrup and 1tbsp water in a wide shallow pan and bring to a gentle simmer. Add the rhubarb and poach gently for 10 minutes or until it's just cooked when tested with the point of a knife - don't allow it to go mushy. Place a sieve over a bowl and drain the rhubarb, reserving the juice.

Heat the oven to 180C, 160C fan, 350F, gas 4. Place the remaining caster sugar in a mixing bowl with the cream cheese, eggs, egg yolk, cornflour, lemon zest and soured cream. Beat until the mixture is thick and smooth. Scatter the stem ginger over the biscuit base and then cover the base evenly with the drained rhubarb. Pour the cream cheese mixture on top and smooth the surface. Give the tin a couple of sharp taps on the worktop to remove any air pockets. Place on a baking sheet and cook on the oven's middle shelf for 15 minutes, then reduce the oven temperature to 150C, 130C fan, 300F, gas 2 and cook for a further 25 to 30 minutes. The outside of the cheesecake should be firm and the centre should still be wobbly. Remove from the oven, run a round-bladed knife round the inside of the tin and leave to cool, then chill in the fridge for 6 hours or overnight.

While the cheesecake is cooking, place the reserved rhubarb juices in a small pan and cook over a gentle heat, reducing them to a thick syrup. Leave to cool. To serve, remove the cheesecake from the tin, slice and spoon some syrup over each slice.









Almond croissant






250ml water
125g organic superfine/caster sugar

30ml dark rum

20g almond cream (25g unsalted organic butter, 30g organic caster sugar, 1 organic egg, 40g ground organic almonds, 5g plain organic flour, tsp dark rum)

675g day-old croissants

20g sliced organic almond, unroasted

In a saucepan, combine the water and sugar over a medium heat and bring to the boil . Remove pan from the heat and stir in the rum. Set aside at room temperature.

Preheat the oven to 170℃ . Take the croissants (or chocolate croissants) and cut in half with a serrated knife, starting from the front part until almost through to the back, then open out the croissant. Brush generously with the syrup until the pastry is soft to touch. Place 1-2 tablespoons of almond cream in the middle of the croissant, spread out, then close the croissant. Place a fine line of almond creamon top of the croissant - about 10g on each - then place some sliced almonds on top. Set on a baking tray lined with baking paper. Bake croissants for 15 minutes or until the almond cream and almonds are golden. Serve immediately.








Coconut lilac tapioca







½ cup large pearl tapioca

2 (14oz) cans unsweetened organic coconut milk

3 cups whole organic milk

½ cup organic sugar

1 cup lilac blossoms

About 36 fresh/candied lilacs


Soak the tapioca in coconut milk for 1 hour, stirring occasionally to make sure you end up with individual bouncy nuggets rather than a solid lump of tapioca

Combine milk and sugar in a medium saucepan over medium heat and bring to a fast simmer. Stir in tapioca with coconut milk and bring to a boil

Simmer uncovered, stirring frequently, for about 1 hour, or until tapioca turns translucent and soft. Let pudding cool before stirring in lilac blossoms. Cover and refrigerate overnight or up to 1 week. Serve topped with lilac blackberry syrup and fresh or candied lilacs, if desired.