This is a cake which you will want to do again and again. Not only is it very simple but the texture is to die for, it’s gooey and moist. It makes a great dessert, serve with creme fraiche, extra thick double cream, fromage frais or greek yoghurt. I find it is best on the day you make it or the day after.

For the cake:
200g Hot Chocolates organic dark chocolate
125g caster sugar
175g butter
200g ground almonds
4 large eggs, separated
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This recipe was sent to us by Nicky Torbet of Maidenhead. It is a great way to use up old bananas. If you have a recipe you would like to share please send it to info@hotchocolates.biz.

100g sultana or raisins, 75ml whisky, 150g plain flour, 25g cocoa powder, 100g Hot Chocolates Sao Thome chocolate chips, 2 tsp baking powder, half tsp bicarb, half tsp salt, 125g melted butter, 150g golden caster sugar, 2 eggs, 4 ripe bananas (300g mashed). Heat oven to 170 degrees C (150 fan oven) Line and grease a 2lb loaf tin Put the raisins and whisky in a pan and bring to the boil. Remove from the heat and leave for 1 hr. (more…)

I love this, it is so easy to make and tastes really decadent! You will need
180g raisins
Cointreau or apple juice
300g Hot Chocolates 70% Ecuadorian dark chocolate
180g butter
2 tbsp golden syrup
180g glace cherries halved
225g digestive biscuits broken into small pieces
Non dissolving icing sugar to decorate if you’ve got it – don’t worry if you haven’t! (more…)

As a child I vividly remember a failsafe chocolate cake recipe that my Mum relied on time and time again to produce something at the last minute. My Dad was very fussy when it came to chocolate, he could see very quickly through the imitations available at the time (1960s-1970s) and always insisted on lots of flavour. Mum, not wanting to disappoint, came up with the goods in the form of this chocolate cake which always put a satisfied look on my Dad’s face when he bit into it. Real chocolate was too expensive so Mum used plenty of cocoa powder to get that chocolatety taste. Since then we have become spoilt for choice in the world of chocolate and I have adapted Mum’s recipe to incorporate real chocolate instead of cocoa powder. I think this gives the cake an earthy taste which is perfectly complimented by the rich chocolate sauce poured over the top. The chocolate I recommend is from our Hot Chocolates range, Organic Dark with 72.5% cocoa solids. The cake can be served as a dessert with cream or ice cream or for tea on its own.
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