Super rich chocolate cake

Stupidly rich cake which uses no flour, really easy to make.

200g super dark chocolate 80%+ cocoa.
100g brown sugar.
100g caster sugar.
200g butter.
4 large eggs.

Preheat the oven to 180 degrees centigrade.

In a saucepan bain marie (a bowl set over simmering water), melt together the butter and chocolate, mix and allow to cool.

Whisk together the eggs till foamy, and then whisk in the sugars.

Mix in the cooled chocolate and butter and thoroughly mix together.

Pour this mixture into a greased springform tin (~20cm diameter).

Put this tin into an oven bain marie; set the tin in a roasting tin and pour water into the roasting tin coming to about halfway up the side of the cake tin.

Bake for 1 hour.

Allow to cool and refrigerate.

Keep it in the fridge, it may take you a while to get through this one, as this cake is really rich, so small pieces will go far. Serve with ice cream.

Carrot Cake

50ml Oil
50g Butter
50ml Honey

2 Eggs
75g Caster Sugar
150g Wholemeal Flour
Pinch of Salt
1 tsp Baking powder
1 tsp Bicarbonate of Soda
2 Large Carrots finely grated.

200g Icing Sugar
100g Cream Cheese
75g Softened Unsalted Butter
1 Orange
3 tsp Cinnamon


Start by warming Oil, Butter and Honey in an saucepan till mixed together, allow to cool.

Preheat oven to 180 degrees Centigrade

Put eggs and sugar in a mixer and mix till foamy.

Sift the flour, Baking powder, Soda, tip in the excess. Add the mixture and grated carrot and fold in thoroughly. (optional, Add currents or other dried fruits at this point)

Put the mixture in a 20cm springform cake tin and bake for 40 mins.

Juice the orange and blend with the Icing sugar, Cream cheese, Butter and Cinnamon.

Once the cake is baked and cooled, top with Icing.

Store the cake in a fridge.

Chocolate Orange Ganache Cake

A decadent adult flavoured "Chocolate Orange" cake

1 packet (100g - 150g) ginger nuts.

30g melted unsalted butter.

50g caster sugar.

150ml double cream.

Pinch of salt.

1 Tangerine.

100g dark chocolate. 

50g milk chocolate or chocolate orange bar.

50ml fresh custard.

Cocoa powder for decor.

Preheat the oven to 180 degrees Celsius.

Juice and zest the orange

Place the biscuits in a food processor/blender with the melted butter, the tangerine zest and caster sugar. 

Place the mixture inside a 20cm approx diameter spring-form or removable bottom tin. Smooth the mixture with the back of a spoon. Cook this for 10-15 mins till golden but not browned.

Mix the the cream, salt and orange juice in a small saucepan gently warm through. Before it boils, remove it from the heat leave to cool for 5-10 mins, then stir in the fresh custard.

Using a Bain-Marie  melt the two types of chocolates together. Remove the Bowl from the pan and to the melted chocolate slowly mix in the cream in small batches to create the ganache.

Top the biscuit base with the ganache, cool the cake in the fringe for about 2 hours. 

Once the cake has cooled, before removing from the tin, dust the top with cocoa (use a fine sieve and shake it over the top).

Store the cake in the fridge, cut as necessary.