For the choux balls:
100g unsalted Butter, plus extra for greasing
150g plain flour
1 tsp caster sugar
4 medium Eggs, beaten
300ml double cream, whipped

For the chocolate sauce:
250g dark chocolate, 70% cocoa solids, broken into pieces
50g unsalted Butter
3 tsp golden syrup
3 tbsp double cream


1. Lightly grease two baking sheets with butter and line each with greaseproof paper. Switch the oven on to 200°C/ 400°F/ Gas 6. Stick the butter and 250ml water in a saucepan, bring to a bubble, then remove from the heat. Tip in the flour, sugar and ½ tsp salt, beating at the same time: it will start looking like a massive glob of roux at this point. Keep beating away until the mixture leaves the sides of the pan and goes into a ball.

2. Now beat in the eggs, one at a time, until well blended. Then using two teaspoons, form the mixture into walnut-sized balls and place on the prepared baking sheets. Or pipe them for a pointy top effect. Bake the choux balls for about 45 minutes - check up on them after 30. If they're golden, puffed and crisped, then they're ready. Transfer them to a wire rack, then slice them almost half way through, to allow the steam out. You don't want them chewy. You can store them in a tin for a day or two - but if doing this, pop them back in the oven for a few minutes to make sure they've crisped up and not lost all their moisture.

3. For the sauce, melt the chocolate in a bowl set over a pan of simmering water, then mix in the butter, golden syrup and cream, and remove from the heat. This can be reheated - just put it back over the water pan. Near to when you want to serve, whip the cream into soft peaks, then stuff or pipe a blob into each profiterole. Serve them doused with the chocolate sauce.


200g best quality bitter chocolate
125g unsalted Butter, softened
225g vanilla caster sugar
2 Eggs
1 egg yolk
4 tbsp freshly made instant coffee
150g plain flour
1 tsp Baking powder
pinch of Salt
handful of broken walnuts


1. Preheat the oven to 180°C/gas 4.

2. Line the base and sides of a 30 x 22cm roasting pan with foil.

3. Melt the chocolate in a double boiler or in a bowl set over, but not touching , hot water.

4. While the chocolate is melting, cream the butter and sugar until light and fluffy. Add the whole eggs and yolk with the beaters still going.

5. Stir in the chocolate and coffee.

6. Sift the flour with the baking powder and salt. Fold into the mixture together with the walnuts.

7. Spoon the mixture into the prepared tin. Bake for 20-25 minutes or until a skewer inserted into the mixture comes out a bit sticky. The interior should resemble fudgy goo, not a sponge.

8. Leave to cool in the pan, then cut into squares.


200g dark chocolate, about 60% cocoa solids
200g Butter, cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
0.25 tsp Bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g Cocoa powder
3 medium Eggs
75ml Buttermilk
1 handful chocolate curls, or grated chocolate, to decorate

For the ganache:
200g dark chocolate, about 60% cocoa solids, as above
284ml double cream, (pouring type)
2 tbsp golden caster sugar


1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to 160°C/gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on medium about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25 minutes to 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.


oil, for greasing:
250g self-raising flour
generous pinch of Bicarbonate of soda
3 heaped tbsp unsweetened cocoa powder
300g golden caster sugar
2 Eggs, beaten
1 tsp vanilla extract
250g Butter
175ml cola
250ml Milk

For the frosting:
200g icing sugar
100g Butter
2 tbsp cola
2 tbsp unsweetened cocoa powder


1. Preheat the oven to 180°C/gas 4. Grease a 24cm loose-bottomed cake tin.

2. Sift the flour into a bowl. Mix in the bicarbonate of soda, cocoa powder and sugar.

3. Stir in the eggs and vanilla extract.

4. Put the butter in a saucepan and melt over gentle heat.

5. Add the cola to the butter and stir to mix, making sure mixture does not boil. Stir in the milk and remove from the heat.

6. Quickly whisk the cola mixture into the dry ingredients. Mix gently but thoroughly.

7. Pour the mixture into the prepared tin. Bake for about 40 minutes or until a skewer inserted into the centre comes out clean.

8. Leave to cool in the tin for about 15 minutes.

9. Meanwhile, make the frosting. Sift the icing sugar into a bowl. Put the butter in a saucepan and melt over gentle heat. Stir in the cola and cocoa powder. Bring the mixture to the boil, then pour it over the icing sugar. Beat until smooth.

10. With the cake still in the tin, pour the frosting over it and leave in the tin until completely cool.

Cooks Notes:
Double the frosting ingredients if you like your frosting extra-thick.


150g dark chocolate, 70% cocoa solids
275g caster sugar
225g digestive biscuits, crushed
150g Butter, melted
2 tbsp Sugar
500g full-fat soft cheese
142ml carton of Soured cream
1 tsp vanilla extract
4 Eggs


1. Preheat the oven to 170°C/gas 3.

2. Melt the chocolate and 125g of sugar in a bain-marie (a bowl suspended over a pan of simmering water). Set aside to cool slightly.

3. Meanwhile make the biscuit base by mixing together the crushed digestives, melted butter and sugar. Press into a 20cm spring-form tin.

4. In a large bowl, beat the cream cheese, remaining caster sugar, soured cream, vanilla extract and eggs until well-mixed.

5. Divide the mixture between 2 bowls. Add the melted chocolate mixture to one portion and mix in thoroughly.

6. Spoon in alternate amounts of the plain cheese mixture and the chocolate one onto the biscuit base. Bake for 50 minutes until firm, Cool before serving.


For the base:
175g digestive biscuits
65g unsalted Butter, melted

For the filling:
100ml Milk
2 leaves gelatine, soaked in cold water
125g crème fraîche
125g cream cheese
200g white chocolate, melted
3 egg whites
120g Sugar
125g fresh Raspberries
75g Blueberries

To serve:
icing sugar
raspberry coulis


1. Crush the digestive biscuits and add the melted butter. Press the mixture into a 20cm flan ring to make a base, around 1cm thick.

2. Bring the milk to the boil, then remove from the heat, and add the soaked gelatine leaves.

3. Mix the crème fraîche and the cream cheese together and add half of the warm milk.

4. Add the remaining milk to the melted chocolate and combine with the cream cheese mixture.

5. Whip the egg whites to stiff peaks and gradually add the sugar. Fold into the chocolate mixture, gradually adding half the raspberries and the blueberries. Pour into the tart ring and leave in the fridge for 24 hours.

6. Remove from the ring, cut into thick wedges, decorate with fresh raspberries, dust with icing sugar and serve with raspberry coulis.


85g Butter
140g digestive biscuits, about 10 biscuits
0.5 tbsp caster sugar
1 tbsp Cocoa powder
60g dark chocolate chips

For the filling:
900g full-fat soft cheese, such as Philadelphia cheese
250g golden caster sugar
3 tbsp plain flour
1.5 tsp vanilla extract
1 lemon, grated zest
1.5 tsp lemon juice
3 large Eggs
1 egg yolk
284ml Soured cream

For the soured cream topping:
142ml Soured cream, (or fresh cream sharpened with lemon juice)
1 tbsp caster sugar
2 tsp lemon juice


1. Melt the butter in a medium pan. Remove the pan from the heat and stir in the biscuit crumbs, sugar, cocoa powder and chocolate chips.

2. Pre-heat the oven to 240C/gas 9. Line the base of a 23cm spring form cake tin with non-stick parchment and brush the sides of the tin with melted butter.

3. Press the biscuit crumb mixture onto the cake tin base - don't press it down too firmly though. Leave to one side while you make the filling.

4. Using an electric whisk, beat the cream cheese until soft. Gradually add the sugar, followed by the flour, vanilla, and lemon zest and juice. Add the eggs and extra yolk, a little at a time.

5. Stir in the soured cream and pour the cheesecake mixture into the prepared cake tin - over the biscuit crumbs. Tap the tin on the counter - this removes any air bubbles and ensures an even rise. Set the tin on a baking tray.

6. Bake in a hot oven for 10 minutes, then reduce the temperature to 90C/gas 1/4 and continue cooking for 25 minutes. By this time, the cheesecake should be golden and lightly set. Turn off the oven and leave the cheesecake to cool down slowly for 40 minutes. This prevents any cracking occurring on the surface. Remove from the oven and leave to cool completely.

7. For the topping, mix the soured cream with the sugar and lemon juice, and spread over the cake.

8. Chill the cheesecake, preferably overnight. To serve, run a round-bladed knife around the cake tin edges and unlock the sides of the cake tin. Slide the cheesecake onto a serving plate and cut into generous-sized portions. This dessert goes really well with heaps of fresh blueberries.


150g plain flour
1 tsp Bicarbonate of soda
1 tsp Baking powder
1 tsp cinnamon powder
150g caster sugar
250g grated Carrots
100g shelled walnuts, finely chopped
150ml corn oil
2 Eggs, beaten
1 tsp vanilla essence

For the frosting
50g Butter, room temperature
75g full-fat cream cheese
1/2 tsp vanilla essence
100g icing sugar
1 tbsp Walnuts, chopped


1. Preheat the oven to 180C/gas 4. Grease and line an 18cm diameter round cake tin.

2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar, carrots and walnuts.

3. Pour in the corn oil, and add the eggs and vanilla essence. Stir to mix, and then beat for one minute until everything is combined.

4. Pour the cake batter into the prepared tin and bake in the centre of an oven for about 20-25 minutes, or until risen and firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely.

5. For the frosting, beat the butter until smooth, and add the cream cheese and vanilla essence. Gradually stir in the icing sugar.

6. Spread the frosting over the cake and scatter with chopped walnuts. Cut into generous wedges and serve.


250g self-raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp Bicarbonate of soda
pinch fine salt
200g golden syrup
2 tbsp syrup from the jar of stem Ginger
125g Butter
3 lumps stem ginger in syrup, about 55g
2 tbsp sultanas, heaped
125g dark muscovado sugar
2 large Eggs
240ml Milk


1. You will need a square cake tin measuring approximately 20-22cm, lined on the bottom with baking parchment or greaseproof paper.

2. Preheat the oven to 180C/gas 4. Sift the flour with the ground ginger, cinnamon, bicarbonate of soda and salt.

3. Put the golden and ginger syrups and the butter into a small saucepan and warm over a low heat. Dice the stem ginger finely, then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking on the bottom.

4. Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk.

5. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.

6. Scoop the mixture into the lined cake tin and bake for 35-40 minutes, until a skewer inserted in the centre of the cake comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip it out on to a sheet of greaseproof paper. Wrap it up in foil and, if you can, leave it to mature for a day or two before eating.


175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour

3 tbsp strawberry jam
500ml double cream


1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

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