prepared tin and bake for 55–60 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 10–15 minutes before transferring to a plate or cake stand.
* While the cake is cooling, make the syrup. Pour the orange and lemon juice into a saucepan, add the sugar and bring to the boil, stirring to dissolve the sugar. Boil for about 10 minutes or until the liquid has thickened to a syrupy consistency.
* Make 10–15 skewer incisions in the top of the cooled cake, then gradually pour the boiling syrup over the cake so that it absorbs the syrup evenly and becomes deliciously moist. Cut into slices to serve.
Gluten-free chocolate and orange polenta cake
This cake has no flour (hence no gluten), making it light and moist. The polenta gives it a slight crunch. I like to have a slice of this cake with tea – if I can stick to just one slice, that is …
Serves 6–8 (v)
PREPARATION TIME
20 minutes
COOKING TIME
35 minutes
200g (7oz) dark chocolate, broken into pieces, or dark chocolate drops
100g (3½oz) butter
5 eggs, separated
225g (8oz) caster sugar
75g (3oz) fine polenta
Finely grated zest of 1 orange
Icing sugar, for dusting
25cm (10in) diameter spring-form/loose-bottomed cake tin
* Preheat the oven to 160°C (325°F), Gas mark 3. Line the base of the cake tin with a disc of baking parchment and grease the sides with butter.
* Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and leave to cool slightly.
* Meanwhile, place the egg yolks in a large bowl or in an electric food mixer. Add 150g (5oz) of the caster sugar and whisk in the mixer or using a hand-held electric beater for about 5 minutes or until light and fluffy. Tip into the chocolate mixture and carefully fold in.
* Wash and dry the bowl and the whisk attachments of the mixer or hand-held beater, then whisk the egg whites until they form soft peaks. Add the remaining sugar and continue to whisk meringue mixture for another 5 minutes or until stiff and white.
* Carefully fold the polenta, orange zest and the whisked egg whites into the chocolate mixture, then spoon into the prepared cake tin. Smooth over the top and bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to stand and cool slightly in the tin. Then remove the cake from the tin and allow it to cool completely on a wire rack before transferring to a serving plate and dusting with icing sugar.
If you want a truly chocolatey and delicious dessert, then nothing beats this classic dish. Some recipes need no improving – they’re classics for a reason!
Serves 8 (v)
PREPARATION TIME
10 minutes
COOKING TIME
5 minutes, plus chilling
125ml (4½fl oz) double or regular cream
125g (4½oz) dark chocolate, finely chopped, or dark chocolate drops
1 tbsp brandy (optional)
2 eggs, separated
To decorate
Raspberries (optional)
Icing sugar (optional)
4–6 little bowls, glasses or cups
* Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir just until it melts. Add the brandy (if using) and whisk in the egg yolks.
* In a spotlessly clean bowl, whisk the egg whites until just forming stiff peaks. Spoon a small amount of whisked egg whites into the chocolate and cream mixture, then carefully fold in the rest of the egg whites, just until combined.
* Spoon into the bowls, glasses or cups and chill in the fridge for 1–2 hours or until set. Decorate with raspberries (if using) and a hint of icing sugar.
Ice cream with chocolate sauce is a combination made in heaven and the chunks of Oreo biscuit just add to the divine wickedness of it all! This great chocolate fudge sauce recipe is one I was kindly given by the indefatigable American cook, Charita Jones. It makes quite a lot, but, in a household of chocoholics, that is never a problem! Stored in a jar in the fridge, it will keep for months – simply reheat to serve.
Serves 1 (v)
Charita’s chocolate fudge sauce: makes 1 litre (1¾ pints) (v)
PREPARATION TIME
10 minutes
COOKING TIME
5 minutes
For Charita’s chocolate fudge sauce
350g (12oz) caster sugar
100g (3½oz) soft light or dark brown sugar
85g (3oz) cocoa powder
25g (1oz) plain flour
Pinch of salt
1 x 400ml tin of evaporated milk
50g (2oz) butter
2 tsp vanilla extract
For each sundae
2 Oreo biscuits, broken into chunks
2 scoops of coffee, vanilla or even banana ice cream
One sundae glass or bowl per person
* To make the chocolate fudge sauce, place all the ingredients apart from the vanilla extract in a saucepan with 225ml (8fl oz) water and bring to the boil, stirring constantly. Boil for about 5 minutes or until slightly thickened, using a whisk at first to break up any lumps of flour. Remove from the heat and stir in the vanilla extract.
* To make each sundae, place half the biscuit pieces in the bottom of the glass or bowl, add a scoop of ice cream, then add most of the remaining biscuit pieces, followed by the remaining scoop of ice cream. Pour over the hot chocolate fudge sauce
