Chocolate Crumble Cake

       

      Laden with chocolate and a crumbly, oaty topping, this gorgeous cake doubles as a dessert, particularly if you lavish it with cream.

Serves : 10

Preparation time : 20 minutes

Cooking time : 50 minutes

300 g/10 oz Cadbury’s Bournville chocolate

250 g/8 oz firm unsalted butter

400 g/13 oz plain flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

125 g/4 oz caster sugar

1 egg

25 g/1 oz porridge oats

3 tablespoons demerara sugar

1. Grease a 20 cm/8 inch springform cake tin. Break 200 g/7 oz of the chocolate into pieces. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Add 25 g/1 oz of the butter and stir until smooth.

2. Put the flour baking bowder and cinnamon in a food processor. Add the remaining buttr and blend until the mixture resembles coarse breadcrumbs. Blend in the caster sugar.

3. Reserve 250 g/8 oz of the crumble mixture. Add the egg to the remainder and mix to a firm paste. Press the paste into the base of the prepared tin. Spoon the melted chocolate mixture over the base to within 1 cm/ ½ inch of the edge.

4. Chop the remaining chocolate and mix it with the reserved crumble mixture, the oats and demerara sugar. Sprinkle it over the chocolate layer in the tin. Bake in a preheated oven, 180^oC(350^oF), Gas Mark 4, for 45 minutes or until golden.

Chocolate and Banana Creams

         Muscovado sugar dissolves into cream and yogurt to make a lovely, treacly syrup. This simple dessert is great for both family meals and entertaining.

Serves : 4

Preparation time : 10 minutes, plus chilling

Cooking time : 5 minutes

200 g/7 oz Cadbury’s Dairy Milk chocolate, broken into pieces

150 ml/ ¼ pint double cream

2 ripe bananas

Finely grated rind and juice of ½ lemon

200 g/7 oz Greek yogurt

40 g/1 ½ oz dark muscovado sugar

Chocolate curls, to decorate (see page 8)

1. Melt the chocolate with 4 tablespoons of the cream, then stir gently until smooth. Mash the bananas by hand with the lemon juice. Stir in the yogurt.

2. Stir the remaining cream into the chocolate mixture, Divide one-third of the mixture among 4 serving glasses and sprinkle with a little of the sugar. Divide half the banana mixture some sugar over the top. Repeat the layers, finishing with a chocolate layer.

3. Chill for at least 30 minutes until the sugar has dissolved. Decorate with chocolate curls before serving.

Chocolate and Raspberry Brulee

        Mascarpone cheese has a smooth and creamy texture that goes so well with chocolate. Use Cadbury’s Bournville or Cadbury’s Daily Milk chocolate and fresh or frozen raspberries.

Serves : 4

Preparation time : 2 minutes, plus chilling

Cooking time : 8 – 10 minutes

250 g/8 oz mascarpone cheese

1 teaspoon vanilla essence

100 g/3 ½ oz Cabury’s Dairy Milk chocolate

4 tablaspoons single cream

200 g/7 oz raspbcrries, thawed if frozen

75 g/3 oz caster sugar

1. Beat the mascarpone cheese with the vanilla essence until smooth. Grate half  the chocolate and add to the mixture.

2. Melt the remaining chocolate with the cream. Spoon half the mascarpone mixture into 4 small ramekin dishes. Scatter two-thirds of the raspbees  in the dishes, then spoon in the melted chocolate and cream mixture.

3. Cover with the remaining mascarpone mixture and raspberries. Smooth the surface. Sprinkle with an even layer of caster sugar.

4. Preheat the grill to moderately not and grill for 3-4 minutes, watching closely, until lightly caramelized. Chill for about 30 minutes until ready to serve.

Chocolate Marble Cheesecake

         When baked, the centre of this cheesecake should still feel slightly soft in the middle. Avoid overbaking or the texture will be dry.

Serves : 8 - 10

Preparation time : 20 minutes, plus chilling

Cooking time : 40 - 45 minutes

125 g/4 oz gingersnap biscuits

2 tablespoons cocoa powder 

40 g/1 1/2 oz unsalted butter

FILLNG

400g/13 oz cream cheese

150 g/5 oz caster sugar

3 eggs 

2 teaspoons vanilla essence

150 ml/ 1/4 pint double cream

200 g/7 oz Cadbury's Bournville chocolate, broken into pieces

pouring cream, to serve

1. Put the biscuits in a polythene bag and crush them with a rolling pin. Mix the crushed biscuits With the cocoa powder.Melt the butter in a small saucepan and stir in the biscuit mixture until combined.Press the mixture into the base of a 20 cm/8 inch springform cake tin.

2. Beat the cream cheese to soften, then beat in the sugar, eggs, vanilla essence and cream. Melt the chocolate. Spoon about one-third of the cream cheese mixture into a separate bowl and beat in the chocolate.

3. Pour the cream cheese mixture  into the tin, then place spoonfuls of the cream cheese and chocolate mixture over it Using a knife, swirl the mixtures together lightly to create a marbled effect.

4. Bake in a preheated oven, 160C (350F), Gas Mark 3, for 35 - 40 minutes or until the centre of the cheesecake feels only just set. Turn off the oven and leave the cheesecake to cool in it, then transfer to the refrigerator. Serve chilled with pouring cream.