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Lorraine Pascale » Wheat free Peanut butter brownies



These naughty little things are quite delectable, especially served with a nice hot cup of tea. Do use chunky peanut butter to get that extra crunch.Wheat free Peanut butter brownies 200g dark chocolate grated or finely chopped 250g peanut butter 3 eggs 2 yolks 170g caster sugar 2 tbsp gluten free flour plain works well too 1 tbsp cocoa powderLine a tin with baking parchment & preheat the oven to 180c.

Put the chocolate in to a bowl which will sit nicely on a pan. Put about 3 cm in height of water in to the pan and heat to the boil. Place the bowl in the pan, making sure that the bowl doesn’t touch the water.Turn off the heat and allow the chocolate to sit there and melt gently.

Alternatively you can do this with 20 second blasts in the microwave stirring well between each addition.

Meanwhile put the eggs in to the bowl with half of the sugar. Whisk them up well until they become pale and frothy; then add in the rest of the sugar, whisking until they return frothy before setting aside.

Add the 200g of the peanut butter to the chocolate and let it melt and loosen up a little. Stir it all together and then add to the egg mixture. I find the best way to do this is with a spatula as you can really scoop up mixture from underneath and get it all mixed in.

Fold in the flour and cocoa powder and pour the mixture in to the lined tin.



Blob the rest of the peanut butter on top and bake in the oven for about half and hour.



via Lorraine Pascale » Wheat free Peanut butter brownies.


Chocolate Fudge Cake Recipe | Food |

A stunning cake that is not only a chocolate sponge but is also sandwiched with chocolate and has yet more chocolate all over it! A chocaholic’s heavenly delight.

Serves 10

Takes 1 hour 20 minutes to make, plus cooling


* 100g spreadable butter, plus extra for greasing

* 250ml milk

* 1 tbsp red wine vinegar

* 100g plain chocolate, melted

* 15g cocoa powder, sifted

* 300g self-raising flour, sifted

* 1 tsp bicarbonate of soda, sifted

* 225g golden caster sugar

* 2 eggs

* For the icing

* 225g plain chocolate, broken up

* 100g butter

* 142ml carton double cream

Nutritional Information

Per serving:


36.2g fat (21.9g saturated)

7.3g protein

68.6g carbs

45.9g sugar

1.1g salt

Method: How to make chocolate fudge cake

1. Preheat the oven to 180C/fan160C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper. Mix the milk and vinegar. Place all the other cake ingredients in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.

2. Meanwhile, make the icing. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly.

3. Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.

The cake will keep for up to 3 days in an airtight box.

via Chocolate Fudge Cake Recipe | Food |

Nigellas Amazing Chocolate Cake!

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Serves 10. Or 1 with a chocolate cake addiction!

For the cake:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 eggs
142ml/small tub sour cream
1 tbsp vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water

For the fudge icing:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tbsp vanilla extract

Preheat the oven to 180C/350F/gas mark 4.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.
Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl, beat the butter until it’s soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything’s light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

Now take a fork and enjoy! Be careful eating the whole thing can make you sick! But what the hell….mmmmmmm!

This is Nigella Lawsons recipe – the goddess of food!

If you want you can add nuts or decorations to the top to make a little more special for the birthday boy / girl!
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