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Indulge your sweet tooth with some seriously chocolatey treats

Meltingly good recipes

Chocolate Brownies (makes 24)


100g/4oz self raising flour
75g/3oz cocoa powder
375g/13oz caster sugar
275g/10oz butter
4 large eggs
100g/40z plain chocolate chips

Preheat oven to 180°C/350°F (fan ovens 160°C)

Grease a traybake tin 30cm x 23cm x 4cm and line with greaseproof paper


  • Put all the ingredients into a large bowl and mix until evenly blended - use a handheld electric mixer or put all ingredients into a mixer
  • spoon the mixture into the prepared tin and spread evenly making sure you push it into the corners
  • bake for 40-45 minutes, until the brownies have a crusty top (cover loosely with foil for the last 10 minutes if you think it is browning too much)
  • allow the brownies to cool in the tin and then cut into 24 squares
  • if you have any left to store, keep them in an airtight tin

Chocolate Roulade
perfect gluten free pudding

150g/5oz plain chocolate broken into pieces
3 tbsp water
4 eggs separated
150g/5oz caster sugar

For filling and decoration
300ml/1/2 pint double cream, whipped
icing sugar to dust
chocolate curls or broken flake chocolate

Preheat oven to 180°C/350°F (fan ovens 160°C)
Grease and line 20x30cm/8x12in Swiss roll tin


  • Melt the chocolate with the water in a pan
  • whisk the egg yolks with half the sugar until thick, then whisk in the chocolate mixture
  • whisk the egg whites until stiff, then whisk in the remaining sugar
  • fold into the chocolate mixture
  • pour into the greased and lined Swiss roll tin and bake for 25-30 minutes until firm
  • leave to cool for 5 minutes then cover with a clean, damp tea towel and place in the refrigerator (overnight is best but a few hours will do)
  • remove the cloth and turn onto a sheet of greaseproof paper dusted with icing sugar
  • peel of the greaseproof paper that it cooked in and then spread three quarters of the cream evenly over the roulade before rolling up like a Swiss roll*

Pipe the remaining cream over the top and decorate with chocolate
Delicious served with berries and extra cream

*to help with rolling use the greaseproof paper underneath to guide you, pushing gently round as you go

Chocolate Soufflé (serves 4-6)
Soufflé can be difficult to get right, but if you’re feeling brave how about this chocolate soufflé recipe – let’s face it, even if it doesn’t quite look as elegant as you hoped, it’s still going to taste yummy


75g/3oz plain chocolate cut into small pieces
300ml/10floz milk
75g/3oz butter
50g/2oz plain flour
50g/2oz caster sugar
4 eggs separated – with egg whites stiffly whipped

Preheat oven to 190°C/375°F (fan ovens 170°C)


  • Put the chocolate and milk in a saucepan and heat gently until the chocolate melts
  • melt the butter in a separate saucepan and stir in the flour to form a smooth paste
  • gradually stir in the chocolate mixture
  • bring to the boil, then simmer for 2 to 3 minutes, stirring or until the sauce has thickened
  • stir in the sugar, then the egg yolks
  • cool, then fold in the egg whites
  • spoon into a well greased soufflé dish or separate ramekins and put into the oven
  • bake for 35-40 minutes (20 minutes if in ramekins) or until well risen

Chocolate butterflies (fills 10 cake cases)


2oz self raising flour
pinch of salt
1 dstsp cocoa
2oz butter or margarine
2oz caster sugar
1 egg, lightly beaten
1 tbsp milk

For the filling
1.5oz butter or margarine
4 oz icing sugar
2 tsp milk

Preheat oven to 180°C/350°F (fan ovens 160°C)


  • Cream fat until soft, add sugar, then beat until light and fluffy
  • add egg with a tbsp. of flour, stir, then beat
  • beat in milk and a little more flour
  • add cocoa and stir in rest of flour
  • half fill 10 baking cases or well creased bun tins and smooth the surface
  • bake for 15-20 minutes
  • turn out and cool
  • for the filling, cream fat until soft, add half the sugar and beat thoroughly
  • add the milk and the rest of the sugar and beat until smooth
  • when the cakes are cold, cut a round off the top of each and put a spoonful of filling on each cake
  • cut tops in half and place on the filling to make the wings

And finally, two easy ones for little helpers to join in with

Chocolate crispies


50g/2oz butter or margarine
50g/2oz cocoa powder
2 tbsp golden syrup
50g/2oz cornflakes/rice crispies


  • Place 18 paper cases on a wire rack
  • melt together the butter or margarine, cocoa powder and syrupover a low heat
  • stir in the cornflakes and stir until thoroughly mixed
  • spoon into the paper cases and leave to set
  • see if there are any left at the end of the day!

Chocolate refrigerator cake


450g/1lk plain chocolate
100g/4oz butter or margarine
225g/80z chocolate digestive biscuits crushed


  • Line and grease a deep 10cm/7in square cake tin
  • break the chocolate into small pieces and place in a basin with the butter over a saucepan of hot water
  • heat gently until the chocolate and butter are melted
  • remove from the heat then stir in the biscuits
  • mix thoroughly pour into the tin and leave to cool
  • when cool mark 12 equal squares and then refrigerate for about an hour – longer if you can – until set
  • cut into squares and enjoy!

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