Tag Archives: chocolate

Brownie Cakes

We have an ongoing argument in the family as to what to call these, bruffins is the boys choice but they really are just a brownie.

As they are a brownie, they come out of the oven puffed in the middle and rapidly fall as they cool, the icing then fills the gap but be warned, these are rich!

Makes 16.


120g dark chocolate, 70% cocoa solids

120g butter

70g smooth peanut butter

1 teaspoon vanilla extract

300g caster sugar

120g ground almonds, almond meal

3/4 tablespoon baking powder

3 eggs


130g butter, at room temperature

225g icing sugar

25g cocoa powder


Preheat the oven to 160 degrees Centigrade.

Take two muffin tins and line 16 holes with muffin cases.

Either over hot water or carefully in the microwave, melt the butter and chocolate gently, stir in the peanut butter and vanilla.

In another bowl, measure out the sugar, ground almonds and baking powder.

In a third bowl, whisk the eggs until light and fluffy.

Pour the chocolate into the dry ingredients and then fold in the eggs gently.

Spoon into the prepared cases and bake for 25 minutes.

Remove from the oven and allow to cool in the tin.

Once the cakes are cool, make the icing.

In a food processor, blitz the icing sugar to get any lumps out or sieve it.

Add the cocoa powder and then beat in the butter.

Spread a little icing into the middle of each cake and then grate over some white chocolate.


Salted Chocolate Caramels

The start of the school hols here in Western Australia calls for a sweet treat in our house.


130g salted butter

395mls condensed milk

200g brown sugar

2 tablespoons golden syrup

2 tablespoons glucose syrup

100g 70% cocoa solids dark chocolate

Salt flakes


Line a small tin, 15x25cm, with baking parchment.

In a heavy based pan, heat the butter, condensed milk, sugar and syrups very gently over a low heat.

Once the sugar has dissolved, slowly bring up to the boil and simmer very gently for five minutes until thickened.

Take off the heat, stir in the chocolate and stir until combined and lump free.

As soon as the chocolate has dissolved, pour the caramel mix into the prepared tin and smooth out.

Sprinkle over a few salt flakes and pop into the fridge until cold. Once completely set, using a sharp knife, cut into squares.

Coconut and Cranberry Balls

In the days before healthy bliss balls, I can remember my Mum making a version of these, raisins instead of cranberries and dipped in chocolate. 

This recipe makes 25 balls. They are small but trust me, you don’t want them too big, these are rich sweeties!


110g butter

150g icing sugar

80g desiccated coconut

130g cranberries

25g 70% coco solids chocolate


In a food processor, cream the butter and sugar.

Add the cranberries and coconut and pulse until combined.

Form into balls and place, spaced out, on a piece of baking parchment.

Now melt the chocolate, I cheat and melt it carefully in the microwave.

Take teaspoons of the chocolate and drizzle over the balls.

Allow to cool and then store in an airtight container in the fridge.

Double Choc Chip Muffins with Zucchini or Courgette


I have gone through a stage with each of my boys when they would refuse to eat vegetables. I still snuck the vegies in where ever I could, pizza sauce, pasta sauce and baking were all good hiding places!

Now, they will all have a go at pretty much anything and seem rather proud of these chocolate muffins with cunningly disguised zucchini or courgette as I was brought up calling them!

The choc chips aren’t essential, they work as more of a distraction to stop little people hunting for the veg! Feel free to omit them if you would rather not have them and maybe add 1-2 teaspoons vanilla extract.


280g plain flour

3 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

40g cocoa powder

1 egg

140g soft brown sugar

80mls milk

90g butter, melted

340g zucchini/courgette, grated

150g white choc chips


Preheat the oven to 190 degrees Centigrade, line a 12 hole muffin tin.

Combine the flour, baking powder, bicarbonate of soda and cocoa in a large bowl.

In a jug combine the egg, sugar, milk, butter, courgette and chic chips.

Pour the wet ingredients into the dry and mix well.

Spoon the mix into the prepared tin and bake for 20-25mins.

Allow to cool on a wire rack.

Chocolate Pudding


I seem to regularly have egg yolks left over and this is a great way to use them up.

Loved by the boys, this is a chocolate custard, served with a few strawberries in a fancy glass it can be quite sophisticated but it really is the ultimate nursery food!


150g caster sugar

40g cornflour

40g cocoa

625mls milk

4 egg yolks

50g butter

1 teaspoon vanilla extract


In a large pan, off the heat, whisk the sugar, cornflour and cocoa.

Slowly whisk in the milk, just a little at a time, followed by the yolks.

Over a medium heat, heat until near boiling, stirring all of the time.

Once it begins to thicken, lower the heat to low and cook for 1 minute.

Take off the heat, add the butter and vanilla, whisk until combined.

Pour into serving dishes and cover the top with plastic wrap, this will  stop a skin forming.

Allow to cool before serving, at least 3 hours.

Keeps in the fridge for 3 days.

Double Choc Gluten Free Biscuits


These are lovely little chocolate  biscuits, quite crumbly rather than chewy and a little too moreish!

This recipe makes 36 biscuits.


220g butter

60g brown sugar

60g granulated sugar

200g ground almonds

50g cocoa powder

230g choc chips


Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Cream the butter and sugars until light and fluffy.

Add the almonds and cocoa and stir well.

Add the choc chips and mix through.

Spoon teaspoonfuls of the mixture onto the prepared baking sheets.

Bake for 15-20mins.

Allow to cool slightly on the baking sheet before transferring to a cooling rack.

Once cold, store in an airtight container.

Gluten Free Chocolate Roulade


A gluten free pudding that the whole family loves.

With only four ingredients to make the sponge this is a very quick pudding that you can fill with anything you like!

I find that wrapping the rolled cake in a tea towel when it comes out of the oven helps it to not split as you unroll it later. However, make sure the tea towel is wrapped inside the cake and then use it to cover the outside.



6 eggs, separated

150g caster sugar

2 teaspoons vanilla essence

50g cocoa powder


Preheat the oven to 180 degrees Centigrade.

Line a Swiss roll tin with baking parchment.

In a large bowl whisk the egg whites until stiff.

Add 50g of the sugar and whisk till shiny.

In another large bowl whisk the yolks and remaining sugar until thick and creamy.

Add the vanilla and sifted cocoa powder in to the yolks.

Fold in gently.

Take a spoon of egg white and fold into the yolks to loosen the mixture.

Now add the rest of the egg white mixture and fold in gently.

Pour the cake mix onto the Swiss roll tin, spread gently to the edges.

Bake in the oven for 20mins.

Allow to sit in the pan for 5-10 mins.

Spread a clean tea towel onto the work surface.

Carefully tip the cake upside down, length wise on the tea towel.

Gently remove the baking parchment.

Fold any overhang of the tea towel over the cake and then roll from one short end to the other, make sure the tea towel is between the cake as you roll.

Place the wrapped roll onto a cooling rack.


200mls whipping cream

2 tablespoons caster sugar

50g dark chocolate, grated

Whip the cream and sugar until thickened, fold in the grated chocolate.

Unwrap the cake gently, spread the cream mixture over the bottom two thirds of the cake.

Roll gently towards the non cream end.

Serve with fresh fruit.