There's a self-imposed ban on these recipes for me. Because the first time I made them I ate so many that I had to police myself. These are gorgeous, highly addictive and the perfect dessert to bake for that someone special. You will have them eating out of your hands, literally.
Nutty Gooey Sticky Fudge Bars
500g dark chocolate
100 g mixed nuts (almonds, walnuts, cashews - chopped and roasted)
Melt the dark chocolate in a microwave.
Heat the cream and butter in a saucepan over medium flame, till it boils.
Pour the boiling cream over the melted chocolate and slowly whisk till combined.
Stir in the chopped nuts and mix well.
Pour into a an 8 inch baking tin lined with butter paper and refrigerate for 2-4 hours or until set.
Use a knife dipped in hot water to cut the fudge.
75g dark chocolate
50g brown sugar
100g chopped roasted hazelnuts
Pre-heat the oven to 180c and either grease an 8-inch baking tin with butter or line it with parchment paper.
In a microwave, melt the dark chocolate and butter and leave aside to cool.
Add the brown sugar and whisk till combined properly.
Fold in the flour with a spatula and then add the oats and mix.
Bake for 15-18 minutes or till you see the top forming a brown crust.
Once the chocolate squares are of the oven, spread the Nutella evenly on top and garnish with the chopped hazelnuts.
Molten Chocolate Cake
This recipe is very close to my heart. It's my friend Marie's recipe. Her grandmother used to make it for her. When we lived in Paris, Marie often made this cake for me when I was having massive chocolate cravings or feeling blue. This recipe can be put together in five minutes and is perfect if you decide to have an impromptu Valentine's Day dinner.
200g dark chocolate
150g castor sugar
Melt the chocolate and butter in the microwave.
Add the castor sugar, whisk well, and wait for the mixture to cool.
Once cool, add the eggs, one by one, whisking well after each addition.
Fold in the flour and pour the batter into ceramic ramekins.
Bake at 200c for 7-8 minutes. The edges should be cooked while the centre should remain wobbly.