Looking for some serious self-indulgence? Then look no further than these seriously chocolate focused recipes

Chocolate Brownie Meringue Gateau

Preparation time: 20 minutes

Cooking time: 45 minutes

Base:

200g plain chocolate, roughly chopped

200g Stork Block

250g icing sugar

3 medium eggs

115g plain flour

Meringue:

4 egg whites

¼ teaspoon cream of tartar

200g caster sugar

100g toasted flaked almonds

Filling:

300ml whipping cream

50g icing sugar

300g fresh strawberries, sliced

Decoration:

200g fresh strawberries

100g toasted flaked almonds

100g unsalted pistachios, chopped

  1. Break the chocolate into a bowl (reserving 25g) and melt over a pan of hot water (or in a microwave on medium power), stirring frequently. Leave to cool
  2. In a large bowl, beat the Stork and sugar until light and fluffy. Gradually beat in the eggs and finally stir in the flour until the mix is smooth. Fold in the melted chocolate and the reserved chocolate.
  3. Pour into a 2 greased and bottom lined 22cm (9 inch) tins and bake in a preheated oven at 190°C, 170°C fan, Gas 5 for 10-12 minutes. Reduce heat to 160°C, 140°C fan, Gas 3.
  4. Meanwhile prepare the meringue by whisking the egg whites and cream of tartar until thick and soft peaks form. Gradually whisk in the sugar until shiny and stiff and then fold in the almonds.
  5.  Spoon meringue over the chocolate brownie mix spreading one cake as smoothly as possible and using a palette knife to form peaks in the other. Return to the oven and cook for a further 30 minutes until the meringue to golden brown and firm to the touch. Leave to cool in tin and remove carefully to a wire rack.
  6. For the filling, whip the cream and sugar until stiff and fold in strawberries.
  7. Place the smooth topped cake, meringue side down on a serving plate and top with the filling. Sandwich with remaining cake, meringue side up. Decorate with the nuts and strawberries.

Healthy tips- use Elmlea Whipping, 

Chocolate Chequer Cake

Servings:12

Preparation time: 35 minutes

Cooking time: 35 minutes

225g (8 oz) Stork tub

225g (8 oz) castor sugar

4 medium eggs

225g (8 oz) self-raising flour, sieved

1 teaspoon baking powder, sieved

1 tablespoon cocoa, blended with 2 tablespoon water

1 teaspoon vanilla extract

2-3 tablespoons apricot jam, warmed and sieved

Stork Icing

85g (3 oz) Stork tub

225g (8 oz) icing sugar, sieved

1 tablespoon cocoa, blended with 2 tablespoons water

To decorate

Flaked, toasted almonds, or chocolate curls

Place Stork, sugar, eggs, flour and baking powder in mixing bowl and beat together with wooden spoon until well mixed, (2 – 3 minutes). Divide mixture and to one half add cocoa and water and the other half the vanilla. Divide the chocolate mix between two 18cm (7 inch) greased and bottom-lined sandwich tins and the vanilla mix in two 18cm (7 inch) greased and bottom-lined sandwich tins.

    1. Bake in centre of pre-heated oven 170°C, 160°C fan, Gas 3 for 20-25 minutes. Turn out and cool. Using a plain 10cm (4 inch) round cutter and 4 cm (1½ inch) round cutter, cut each cake into 3 rounds.
    2. Brush joins with apricot jam and replace medium-sized chocolate ring with plain ring and vice-versa. Sandwich the two cakes together with a little apricot jam.
    3. To Decorate Cake: Place all icing ingredients in a mixing bowl and beat together with a wooden spoon until well mixed. (1-2 minutes). Spread a thin layer of chocolate icing round sides of cake and roll in flaked almonds or chocolate curlsi. Spread remaining icing on top or pipe a decoration if wished.

Chocolate Salted Caramel Marble Cake

Servings: 16

Preparation time: 30 minutes

Cooking time: 1 hour

INGREDIENTS:

175g (6 oz) Stork tub

175g (6 oz) castor sugar

3 medium eggs

175g (6 oz) self-raising flour, sieved

1 teaspoon baking powder, sieved

55g (2 oz) plain chocolate, melted

55g (2 oz) white chocolate, melted

Salted caramel icing

250g (9 oz) light soft brown sugar

150ml double cream

140g (4 ½ oz) Stork tub

½ teaspoon salt

Ganache

200g plain chocolate

200ml double cream

Cocoa powder and/or popping candy to finish

Sea salt crystals

METHOD:

  1. All-in-One Cake:Place all ingredients in mixing bowl except for the chocolate and beat with a wooden spoon until well mixed (2 – 3 minutes). Divide mixture into two and add melted dark chocolate to one half and white chocolate to the other. 
    1. Place alternate spoonfuls of mixture into a greased and bottom-lined 20cm (8 inch) cake tin, and gently swirl through mixture with a skewer.
    2. Bake in middle of a pre-heated oven 170ºC, 160ºC fan, Gas mark 3 for 50-60 minutes. Turn out, remove paper and cool.
    3. To make icing, place sugar, cream and salt in a saucepan and heat until sugar dissolves and then bubble for 4-5 minutes not stirring. Allow to cool for 10 mins and then beat in Stork. Chill in refrigerator until firm.
    4. Split cake and sandwich together with half the icing. Melt chocolate and double cream together and then chill until a spreading consistency. Spread over the top and sides of the cake. Chill remaining ganache till firm.
    5. Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy. Use to decorate the top of the cake. Sprinkle with salt crystals if preferred.

Profiteroles with Chocolate Sauce

For this recipe you can use Stork Tub or Stork Packet.

Choux pastry:

  • 150ml (¼ pint) water
  • 55g Stork Baking Tub
  • 65g (2½-oz) plain flour, sieved
  • 2 eggs, medium, lightly beaten

Filling:

  • 150ml (¼ pint) Elmlea whipping cream, whipped

Chocolate Sauce:

  • 15g Stork Tub
  • 4 tablespoons golden syrup
  • 55g (2oz) plain chocolate, broken into squares

Method:

  1. Preheat oven to  220°C, 210°C fan, gas mark 7.
  2. Put water and Stork in medium saucepan and bring to boil over moderate heat
  3. Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 – 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.
  4. Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated for 15 minutes, then reduce to 190°C, 180°C fan, gas mark 5 for 15 – 20 minutes.
  5. Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
  6. To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
  7. Arrange profiteroles on serving dish. Serve with chocolate sauce.

Oven Temperature: 220 C

Baking time: 35 m

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