Raspberry chocolate brownies with raspberry sauce

These taste gorgeous and the raspberry adds a tangy flavour and a vibrant colour.

For the brownies
200g 50% plain chocolate,
250g butter, 
300g caster sugar, 
4 eggs, 
2 teaspoon baking powder, 
80g cocoa powder, 
70g plain flour 

12 raspberries 

For the sauce

150ml double cream

125g white chocolate

15 raspberries

Step 1: melt the chocolate, butter and sugar together in a pan over a medium heat, stirring regularly
Step 2: once it is all melted take off the heat and leave to cool for 5-10 mins.
Step 3: mix the eggs in a jug.
Step 4: add the eggs and stir well.
Step 5: sieve the flour, cocoa powder and baking powder into the bowl and stir until all the ingredients are combined.
Step 6: pour into a brownie tin lined with baking parchment.
Step 7: cook in the oven for 20mins, these will be gooey when you take them out but ensure they aren't too wobbly.
Step 8: cut into squares, break up the raspberries for the brownie mix and sprinkle on top.

Step 9: leave to cool.
Step 10: melt the white chocolate and double cream in a bowl over a pan filled with water.

Step 11: crush up the raspberries and add them to the sauce ingredients.

Step 12: put the sauce in the fridge to cool and set.

Chocolate brownies

200g 50% plain chocolate,
250g butter,
300g caster sugar,
4 eggs,
2 teaspoon baking powder,
80g cocoa powder,
70g plain flour

Preheat the oven to 180 degrees
Step 1: melt the chocolate, butter and sugar together in a pan over a medium heat, stirring regularly
Step 2: once it is all melted take off the heat and leave to cool for 5-10 mins.
Step 3: mix the eggs in a jug.
Step 4: add the eggs and stir well.
Step 5: sieve the flour, cocoa powder and baking powder into the bowl and stir until all the ingredients are combined.
Step 6: pour into a brownie tin lined with baking parchment.
Step 7: cook in the oven for 20mins, these will be gooey when you take them out but ensure they aren't too wobbly.
Step 8: cut into squares and leave to cool.
Step 9 (optional) I made a sauce for mine by melting 200g of chocolate in a pan with 200ml of double cream.
Step 10 (optional) I also used raspberries and white choc chips to garnish mine.

Chocolate cupcakes

This is quick and easy to make but it very tasty. Once you have mastered piping these cupcakes look very professional. You can top them with sprinkles or icing letters, customize them to a person or a theme.

Cake recipe
3 eggs
75g caster sugar
75g soft brown sugar
150g butter
3 tbsp cocoa powder
125g self raising flour
1 tsp baking powder

Icing
150g icing sugar
175g butter
30g cocoa powder

Preheat oven to 180 degrees Celsius
Step 1: cream together the butter and sugar in a bowl
Step 2: mix the egg in a separate bowl
Step 3: gradually add the egg, alternated by the flour, baking powder and cocoa powder.
Step 4: stir well
Step 5: put bun cases in a bun tray.
Step 6: using a teaspoon, spoon 2 tsp of cake mix into each bun case.
Step 7: bake in the oven for about 20 mins, use a cake tester/ skewer to see if its cooked through.
Step 8: take out of the oven and leave to cool.
Step 9: put all the ingredients for the icing in a bowl and stir well.
Step 10: using a piping bag pipe a neat spiral onto each cupcake. Start at the edge and work in towards the middle.





  

Chocolate Fudge

This is super quick but really tasty if you are a big fan of fudge. If you have a sweet tooth you'll like this recipe as it is very sweet.

125g Dark chocolate
225g Icing sugar
2 tbsp Evaporated milk
20g Butter

Step 1: Heat the chocolate, evaporated milk and butter in a pan over a medium heat. Stir regularly and once it is all melted and mixed together take it off the heat.
Step 2: Mix the icing sugar into the chocolate mix, stir it until it is well mixed in.
Step 3: Pour it into a square cake tin.
Step 4: Put it in the fridge to set for 2 hours.

Victoria sponge cake recipe

This simple, basic cake is a good cake for people who like a traditional cake which doesn't overwhelm with flavours.

Step 1: Cream together the butter and the sugar in a bowl.
Step 2: Whisk the eggs in a separate bowl.
Step 3: Add some of the egg and fold in some of the flour and baking powder.
Step 4: Add some more of the egg and fold in some more flour and baking powder.
Step 5: Add the rest of the egg and fold in the rest of the flour.
Step 6: Stir until all the ingredients are combined but take care not to over stir it.
Step 7: Pour the cake mix into 2 circular 20cm cake tins.
Step 8: bake in the oven at 180 degrees for 25 mins.
Step 9: wait for the cakes to cool, then take them out of the tins.
Step 10: spread a thick layer of jam on one of the cakes then place the other cake on top of it.

Chocolate mud pie recipe

This is a truly delicious desert or snack which you can easily adapt to suit your taste. For example if you like deserts to be slightly salty and not too sweet you could use salted butter, wheras if you're not a big fan of salt use unsalted butter. You could also change how much you bash the biscuits, if you want a more crunchy snack leave the digestives in bigger pieces otherwise keep them quite small but not powdered.

175g butter

250g digestives

125g caster sugar

1 tbsp cocoa powder

150g chocolate (for topping)

Step 1: melt the butter, cocoa powder and sugar in a pan over a medium heat stir until the butter has melted.

Step 2: once the butter has melted take it off the heat.

Step 3: put the digestives in a ziplock bag and use a rolling pin to bash them into pieces.

Step 4: add the digestives to the butter mix and stir thoroughly ensuring all the biscuit is coated in the butter mix.

Step 5: pour the mixture into a circular cake tin.

Step 6: put it in the fridge for 1 hour.

Step 7: melt the chocolate in the microwave.

Step 8: pour the chocolate over the mud pie and return to the fridge for another hour.