Gluten, dairy & sugar free chocolate cake

Ingredients 150ml coconut or olive oil, 50g raw cocoa powder 100ml boiling water, 2 tsp vanilla extract, 150g ground almonds, ½ tsp bicarbonate of soda 1/4 tsp salt, 200g coconut palm sugar, 3 large eggs.

Serves: (whoever you love enough to share it with) Preparation: 1 hour

Whether we like it or not, food intolerancy is a thing. A very big thing. Whether you believe that it's through years and years of poisoning our bodies with chemicalised and processed foods or some sort of voodoo, we all know far more people these days who have to be careful about what they eat.  
This recipe is adapted from a gluten and dairy free Nigella cake to make it sugar free and a little less moist than her slightly flabby flourless cake. It is absolutely DELICIOUS and the texture is FABULOUS. For any gluten free person who has made you eat a polenta cake or some other mad textured cake, do share this and tell them to put down the xantham gum because all is not lost.

1) Pre-heat the oven to gas mark 3 (170 degrees) and grease a 9 or 10 inch springform tin with a little oil. I have also made this split into two mini 4 inch cake tins and it works perfectly.

2) Sift the cocoa powder into a bowl and whisk the boiling water and vanilla extract in until you have a smooth chocolate paste. Try not to eat it immediately, you get to lick the bowl after...

3) Measure out the ground almonds, bicarb of soda and salt into one bowl and the sugar, oil and eggs into another, then whisk the latter thoroughly for 3-4 minutes until you have a thickened, aerated and emulsified liquid.

4) Add the cocoa and vanilla paste and beat thoroughly, then add the almond mixture a little at a time.

5) Don't panic about the consistency, this is a liquid batter. Make sure your cake tin base is in the right way round (we've all done it but this cake is considerably less delicious when eaten off the floor of your oven...) and pour in the batter. Bake for 45 minutes or until the sides are set and the very centre, on top, has a bit of a wobble to it. I usually give the oven door a bit of a kick and if it wibbles alarmingly, give it another ten minutes or so. When you stick a skewer in it should come out with a few sticky crumbs clinging to it rather than a smear of batter but be warned, this cake rises up beautifully and then sinks back a bit so if you skewer it before it's ready, it's going to sink faster than the Titanic! The good news is that this cake is FABULOUS eaten hot with ice-cream, or leave it to cool in the tin until you're ready to scoff it.

Schwarzwälder kirschtorte

Ingredients 120g caster sugar, 3 eggs, 100g self raising flour, 50g cocoa powder, 1 tsp baking powder, 1L double cream, 25g dark chocolate, 3 tbsp cherry jam, 4 tbsp kirschwasser liquid plus cherries to decorate.

Preparation: 1 hour

As part of the World Cup Food Challenge 2014, this recipe represents a traditional meal of Germany and my final recipe as they won last night!. Following my glorious adventures with Kirsch, I knew that my final dish for Germany would HAVE to be the iconic Black Forest Gateau. Chocolate and cherries are a marvellous combination and this simple chocolate sponge, laced with kirsch and smothered in cream to form a moist, trifly concoction is utterly moreish.

1)  Cream together 100g sugar and 100g butter using an electric whisk, then whisk through the cocoa powder and eggs, one egg at a time.

2) Add a tablespoon of the kirsch syrup and sift together the flour and baking powder. Whisk into the cake batter, then bake in a buttered tin for 35 minutes at 155 degrees or until a skewer comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a cake rack to cool completely before slicing in half horizontally.

3) Whisk the cream using an electric whisk or hand beater until stiff peaks form and transfer to a piping bag. If you wish you can add vanilla seeds and icing sugar before whisking but I'll be honest, I think the clean taste of the cream is necessary to cut through the richness of the chocolate and the heady, boozy cherries.

4) Spoon the remaining kirsch syrup onto the top layer of the chocolate cake (it will absorb more easily if you do this on the cut side rather than the top side, alternatively you can poke a few holes with a skewer into the top) then sandwich it together with a layer of cherry jam and whipped cream in the middle and the remainder of the cream on the top.

5) Shave the chocolate using a grater and sprinkle liberally over the cream. Stud with cherries and allow to rest in the fridge until chilled before serving.

Cherry chocolate spice cake

Ingredients 200g butter, 100g icing sugar, 75g dark chocolate, 120g caster sugar, 3 eggs, 100g self raising flour, 25g cocoa powder, 1 tsp baking powder, 150ml red wine, 1 tsp cinnamon,

1/2 tsp cloves, 1/2 tsp allspice, 100g natural glace cherries, 2 packs chocolate fingers, 1 pack maltesers. 

Serves: 6 Preparation: 1 hour

When it comes to Christmas, mulled wine is at the top of my list of indulgences. The scent fills the house and warms the blood. When it comes to festive cakes, not everyone likes the traditional fruit cake so I always make an alternative. Last year it was mulled wine cake, which was lovely... but this year I wanted something a little more decadent, which meant at LOT more chocolate. Unlike the "dry" spice cake of last year, this cake involves cherry mulled wine syrup to flavour the cake, glaze the cake and ice the cake. A holy trinity of taste that I will definitely be making again and again!

1) Bring the red wine, cinnamon, allspice, cloves and cherries to the boil in a pan. Add 20g sugar and simmer until the wine has reduced to a syrup, pour through a sieve (saving the cherries) and set aside to cool.

2) Cream together 100g sugar and 100g butter using an electric whisk, then whisk through the cocoa powder and eggs, one egg at a time.

3) Add a tablespoon of the mulled wine syrup and sift together the flour and baking powder. Whisk into the cake batter, then bake in a buttered tin for 35 minutes at 155 degrees or until a skewer comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a cake rack to cool completely.

4) To make the chocolate icing, melt the chocolate gently in a bain marie. Cream together 100g butter and 100g icing sugar, then slowly add the melted chocolate and a tablespoon of the mulled wine syrup, whisking continually.

5) Using the remainder of the mulled wine syrup, glaze the cake thoroughly before spreading on the chocolate icing. To decorate the cake, stick the chocolate fingers round the edge, using the chocolate icing as sort of grouting. The chocolate fingers form a sort of dish in the centre to fill with maltesers and the mulled cherries. I also dusted this with edible gold shimmer because CHRISTMAS!

Chilli chocolate scones

Ingredients 225g self raising flour, 50g butter, 50g sugar, 1 tbsp cocoa powder, 75ml buttermilk, dark chocolate chips, chilli flakes

Serves: 10 Preparation: 30 minutes

The combination of dark chocolate and chilli is a particular favourite of mine - the scent, the taste - it's positively sinful and these scones are a wonderfully soft, crumbly vehicle for the unexpected flavour. I served them with marscapone whipped with a little orange juice and sugar.

1) Sift the flour, chilli flakes, cocoa powder and sugar together, then rub in the butter until the mixture resembles breadcrumbs.

3) Mix the buttermilk and dark chocolate chips in with the dry ingredients until a dough has formed. It's best to work scones with cool hands so if yours are warm, run them under the cold tap first (and dry them) before working it.

4) Roll out the pastry on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with a little milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

Mulled wine cake

Ingredients 250g butter, 250g plain flour, 2 tsp baking powder, 250g icing sugar, 4 eggs, 1/3 cup cocoa powder, 1 3/4 cups red wine, 1/4 cup stem ginger, 2 tsp allspice, 2 tsp ground ginger, 3 tsp cinnamon, 1/2 tsp pepper, 1/2 tsp salt, 150g marscapone, juice and zest of 1 orange

Serves: 10 Preparation: 1 hour

The lovely and fabulous @tiger_tea and I were recently discussing alternatives to Christmas fruit cake this week. Quite frankly, I love a nice slice of fruit cake at Christmas, especially with a slice of cheddar on the top (oh come on, you know by now that for me, cheese goes with everything!) but as not everyone likes it, I present this magnificent alternative. After all, what is more Christmassy than mulled wine? Booze, spice, citrus, warmth. OH MY LORD! GET IN MY BELLY! This cake is rich and dark with a layer of creamy orange marscapone in the centre.

1) Sift together the dry ingredients and chop the crystallised ginger.

2) Cream the butter and sugar together, and then whisk in the eggs, wine and orange zest.

3) Beat in the dry ingredients and the ginger bit by bit.

4) Pour into two cake tins and bake for 40 minutes at 175 degrees, until a skewer comes out clean. Set aside to cool. Your house will smell incredible. You're welcome.

5) Whip together the orange juice and marscapone and sweeten to taste with a little sugar. Leave to firm in the fridge at the cake cools, then use to sandwich the two halves together.

6) Dust the surface of the cake with a little cinnamon, cocoa powder and icing sugar mixture.

Chocolate macarons

Ingredients 100g double cream, 100g dark chocolate, 2g butter, 25g chocolate powder, 2 egg whites, 65g ground almonds, 60g caster sugar, 85g icing sugar, salt

Serves: 10 Preparation: 1 hour

This recipe is dedicated to the lovely Shanda! See I promised I would make something conventional instead of a crazy lavender concoction... though I promise my lavender macaron recipe is coming... it's too good not to share!
I'm not going to lie to you, macarons are hard to get right and I've heard a million and one different ways to make them - French style, Italian style, even adding powdered eggs of all things but I think macarons are quite quick to make once you get the knack, don't be put off!

1) Whisk the egg whites along with a pinch of salt until soft peaks form, then add in the caster sugar, continuing to whisk until stiff peaks are formed.

2) Sift the icing sugar, chocolate powder and ground almonds together, fold it into the egg whites and then beat the holy crap out of it until it's a good piping texture.

3) Line a baking tray with baking parchment, then pipe the mixture into blobs. This next stage sounds weird, but trust me it's necessary - drop the baking tray a couple of times onto your worktop to flatten the blobs. Leave to rest for half an hour to allow the mixture to dry.

4) Bake for 5 minutes at 180 degrees, then open the door for a few seconds to let out some steam. Bake for a further 5 minutes before opening the door again, then a further 5-7 minutes.

5) The macarons should slide straight off the baking parchment if they're ready - if they stick then give them another minute for good measure.

6) To make the filling, melt your chocolate into your cream and set it aside to cool. Beat in your butter until a stiff ganache has formed, then pipe it onto half of your macarons and sandwich together with the other shells.

Personally I think fresh macarons are underrated - make them a day in advance so that the ganache makes the centre soft and the outside dries a little.

Chocolate Guinness cake

Ingredients 1 bottle Guinness, 250g unsalted  butter, 300ml soured cream, 2 cups cocoa powder, 4 cups plain flour, 3 cups sugar, 1 tbsp baking soda, 4 eggs, 400g cream cheese, 1 cup icing sugar.

Serves: 12 preparation: 1 hour

If you think my banana loaf is moist, then you've seen nothing yet! This chocolate cake is the loamiest of all my creations - a big, thick slice of malty chocolate topped with a sinfully thick, rich cream cheese frosting. I dare you not to love it.

1) Melt the butter in a pan and whisk in the Guinness. Take off the heat and set aside to cool.

2) Sift the flour, chocolate, sugar and baking soda into one bowl, and beat the eggs and soured cream with the buttery Guinness mixture and then slowly beat the dry ingredients with the wet.

3) Bake in the oven for 40-45 minutes at 180 degrees, then set aside to cool.

4) Beat together the cream cheese and icing sugar until completely incorporated.

5) When the cake has completely cooled, prize it carefully from the cake tin and slather the cream cheese frosting onto the top. I prefer the frosting to be set in the fridge for at least an hour, but you can eat this immediately.

Chocolate & almond tart

Ingredients    Filling: 75g butter, 75g caster sugar, 75g ground almonds, 2 tbsp cocoa powder, 1 egg, 2 tbsp milk    Pastry: 250g butter, 100g caster sugar, 500g plain flour, 1 tbsp milk.

Serves: 6 preparation: 1 hour 30


Almonds go so perfectly with chocolate, the nuttiness really works with the strength of the cocoa beans and the texture of the tart filling contrasts beautifully with the crisp casing.


1) To make sweet shortcut pastry: sift the flour and sugar and add small cubes of the cold butter into your blender and pulse until the mixture resembles breadcrumbs. Add the milk and pulse until a dough ball forms. Wrap in cling film and put in the fridge to cool for an hour.


2) To prepare the filling: mix the sugar, almonds and cocoa powder together and cream in the butter. Beat in the egg and milk until the mixture is smooth.


3) Roll out the pastry and cut out circles of dough. I made some tarts with very thin crusts and some like the picture with the thicker casing and both work equally well.


4) Press into the tart cases and pour in the filling. Bake for 25 minutes at 200 degrees and dust with icing sugar.

Chocolate & avocado mousse

Ingredients 1 avocado, 4 tablespoons cocoa powder

Serves: 2 Preparation: 5 minutes

If you are a vegan or part of the raw food movement then this concept may not seem so strange to you, for plain old vegetarians like myself or omnivores I can imagine you wondering what the point of this recipe is but I promise you - this will be the silkiest, thickest chocolate mousse you've ever eaten and it's virtually sin-free because avocado is a GOOD fat. (That's my story and I'm sticking to it...) Give it a try and let me know what you think - personally I think the avocado gives this a fresh enough taste to remove that sickly "death by chocolate" feeling.

1) Slice the avocados in half and remove the stones. Using a spoon, scoop the avocado flesh from the shell, taking care to scrape out the dark green butter and add to a blender.


2) Pulse the avocado until completely smooth, then add the cocoa powder (I made two batches - one with milk chocolate powder, one with dark chocolate powder and I can honestly say that both work - go with your preference)


3) Serve immediately - I found this worked beautifully with strawberries.