Tag Archives: dessert

Chocolate Sundaes



After a full day of fasting I find I can really get a huge chocolate craving. Need that sugar rush and some oh-so-creamy chocolate. My eldest daughter loves the chocolate sundaes that you can buy in the yogurt aisle of the supermarket and I was craving something rich so I decided to try making my own.

I decided on a layer of chocolate fudge brownie, some raspberries, whipped cream, chocolate mousse and chocolate sauce.

For the chocolate fudge brownie I used my wholemeal brownie recipe with half wholemeal flour and half white.

Chocolate mousse

2 medium eggs
60g chocolate (at least 70% cocoa)
2 tsp sugar (or to taste)

Break the chocolate into pieces and microwave gently until melted.

Whisk the egg whites into soft peaks, add the sugar, and whisk briefly.

Mix the egg yolks quickly into the melted chocolate and then whisk in a third of the egg white. Fold the rest very gently into the mixture until just combined.

Refrigerate until the brownie in the glasses has cooled sufficiently so as not to melt the mousse.

Chocolate sauce

80g dark chocolate
80ml cream

Melt chocolate and cream together and stir until smooth and well combined. Make sure that it cools before drizzling over the cream at the final stage. It doesn’t matter if it’s still warm when you drizzle it over the raspberries and brownie though.


Whip 1 x 200ml tub of whipping cream


Place 1 square of brownie in to each glass (6 glasses)

Add a few frozen raspberries on top of the brownie and a spoonful of the chocolate sauce.

Add a dollop of whipped cream then even divide the chocolate mousse between the 6 glasses. Top with the remaining whipped cream and a drizzle of the chocolate sauce.

Refrigerate for 3-4 hours.

Verdict:  The dessert was absolutely beautiful. All of the kids gave it the thumbs up. The raspberries were wonderful combined with the rich chocolate and mousse was heavenly. Te only thing I would do differently would be to use something else apart from chocolate brownie as this did make it a bit heavy towards the bottom of the glass. The brownie soaked up juices from the raspberries and the sauce and became a little stodgy. I think crumbled digestive at the bottom would make a lighter base.


Gluten Free Brownie


I don’t suffer from gluten intolerance or coeliacs disease although my grandmother does so I know about all these special gluten free flours and the addition of ingredients such as xanthan gum into doughs when making breads and cakes. That’s all very well if you are gluten intolerant and use these ingredients on a regular basis but most people don’t have such ingredients lurking in the pantry. This recipe is an excellent stand-by if you happen to have a guest who is unable to consume gluten as it contains no unusual ingredients but normal things that most people will have in the pantry.

The original recipe stated a cooking time of 55mins but I found that that is really too much – check after 30mins and then keep an eye on it thereafter otherwise it will dry out and not be fudgey enough – I slightly overcooked mine and if I make this again will certainly reduce the cooking time.


  • 150g butter
  • 150g sugar
  • 3 eggs, separated
  • 1 tsp vanilla essence
  • 150g dark chocolate
  • 60g ground almonds
  • 60g cornflour
  • 75g roughly chopped walnuts (optional)

– Melt the chocolate in a double boiler or in the microwave. If using the microwave, keep checking and stirring at 15 second time intervals to ensure that the chocolate doesn’t overheat and burn.

– Melt the butter and sugar together in a large saucepan or a bowl in the microwave. Allow to cool a little before beating in the egg yolks and vanilla essence.

– Mix in the cornflour and ground almond and the walnuts if using.

– Mix in the cooled chocolate.

– In a ceramic bowl (not plastic) whisk the egg whites until they form soft peaks.

– Carefully fold the whisked egg white into the chocolate mixture.

– Grease a 7″ square pan, pour the batter in and bake at 180C/350F/Gas4 until a knife comes out of the centre clean. Recipe recommends 55mins but start checking from 30 mins.

Microwave chocolate pudding – review


I mentioned a couple of days ago that I wanted to try Nigella Lawson’s recipe for Microwave Chocolate Pudding… Today was the day and the children were pretty gleeful when they noticed me in the kitchen grating chocolate and getting cream and butter from the fridge. My 6 year old son was excited too and came to offer his help. I grated 200g of Lindt dark chocolate using the food processor and proceeded to add butter, vanilla essence, a little Italian 00 flour, cream and eggs and whipped it all together as he looked on and then he helped me to spoon the runny  batter into a microwavable bowl. We had a taste of the batter from the food processor and agreed that it was indeed very yummy.

The bowl was covered with cling film and popped into the microwave for 5 minutes and we waited in anticipation.

When I broke the cling film and peered into the bowl, my immediate thought was that the ‘pudding’ did not look very appealing. It had shrunk away from the edges of the bowl and the top looked rather pallid and unappetising. I covered the bowl with a plate and left the pudding to rest for 10 minutes.

I called the kids who arrived rather excitedly, we dished up and added a generous dollop of cream to the top of each portion… the verdicts were as follows:

  • I found the cake heavy, very closed textured, slightly rubbery (maybe it was overcooked…), too rich (even for a chocolaholic like myself) and generally unpudding-like.
  • 6 year old son came back and told me it smells nice but tastes yucky.
  • 14 year old daughter complained a couple of hours later that she felt sick and that my pudding was to blame. (Love teenagers 😕 )  
  • Wordless 12 year old daughter just left it after eating all the cream that was on top of it.
  • 9 year old daughter said it’s horrible and went for the strawberries that were in the fridge instead.
  • 3 year old daughter took one look at the pudding and disappeared (without her portion).

So, I think I can safely say that it was an unrivalled failure and will not be trying that recipe again! I think the words microwave and pudding in the same sentence should have rung alarm bells in my head but the presence of all those good ingredients made me think it could be a success.

Sorry Nigella but it’s a unanimous thumbs down here.