MAXIMUM CHOCOLATE

Sweet treats and warming puds – indulge in a little bit of what you fancy

Chocolate, sour-cherry and oat slice

Milk chocolate doughnuts

Rhubarb and chocolate tart

SERVES 8-10

INGREDIENTS

120g blanched almonds 90g raw caster sugar 70g dark chocolate (58%-66% cocoa solids) 4 rhubarb stalks, trimmed and thinly sliced diagonally Creme fraiche, or ice cream (optional), to serve

SHORTCRUST PASTRY

330g plain flour, sieved 40g icing sugar, sieved Scraped seeds of 1 vanilla bean 150g chilled butter, diced 1 large egg, lightly beaten

1 For shortcrust pastry, pulse flour, icing sugar, vanilla seeds and a pinch of salt in a food processor to combine. Add butter and process to just combine, then add egg and pulse briefly. Turn out onto a work surface and bring dough together. Pat into a rectangle, wrap in plastic wrap and refrigerate for 1 hour to rest. 2 Roll out pastry between two sheets of baking paper to a 27cm x 42cm rectangle, place on an oven tray, still between paper, and refrigerate for 30-40 minutes to rest. 3 Preheat oven to 190°C. Take pastry out of the refrigerator and remove the top sheet of baking paper. Process almonds, sugar and chocolate in a food processor to coarse crumbs, then scatter mixture over pastry, leaving a 1cm-2cm border. Scatter the rhubarb over the chocolate mixture, then fold in the sides of pastry to form an edge and bake until pastry is golden brown (25-35 minutes). Stand to cool (about 20 minutes), then serve with creme fraiche or ice cream.

Smart tart tip This very easy tart can be whipped up fast if you have shortcrust pastry on hand. The recipe here can be made ahead and frozen; otherwise use a good shop-bought pastry.

Bread and butter pudding with ricotta and chocolate

SERVES 8

INGREDIENTS

400ml milk 350ml pouring cream 1 vanilla bean, spilt and seeds scraped 7 egg yolks 150g caster sugar 1½ small (650g each) sourdough fruit loaves, unsliced 150g firm ricotta 140g dark chocolate (65%-70% cocoa solids) Finely grated rind of 1 orange Dutch-process cocoa, for dusting

1 Bring the milk, cream, vanilla bean and seeds to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until pale. Add the hot milk mixture, stirring to combine well, then cool (15-20 minutes). 2 Cut ends off loaves and thickly slice bread. Cut each slice in half diagonally, then brush with custard to moisten. Arrange bread in a 2-litre baking dish, crust sides up. Pour remaining custard over the top and stand, occasionally pressing down lightly so bread absorbs custard (30-40 minutes). 3 Preheat oven to 160°C. Dot ricotta and chocolate over the bread, scatter with orange rind and bake until golden on top and custard is thick and set (30-35 minutes; cover with foil if top starts to brown too much). Serve warm.

Warm chocolate and peanut butter skillet brownie

SERVES 4-6

INGREDIENTS

200g butter, coarsely chopped 200g dark chocolate (56%-60% cocoa solids), coarsely chopped 200g brown sugar 3 eggs 110g plain flour 40g Dutch-process cocoa ¼ tsp baking powder 100g milk chocolate, coarsely chopped 100g unsalted roasted peanuts 80g salted peanut butter Ice cream or whipped cream, to serve

1 Preheat oven to 180°C and butter a 23cm-25cm ovenproof skillet. Melt butter and dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes). 2 Remove from heat, add sugar, then add eggs one at a time, mixing well between additions. Sieve in flour, cocoa and baking powder, add a pinch of salt and stir to just combine (don’t overwork the dough or the brownie will become cakey). Stir in the milk chocolate and peanuts, reserving a little of both to garnish. 3 Spoon into a skillet and smooth top. Dollop with peanut butter and swirl with the tip of a knife, scatter with reserved peanuts and milk chocolate. Bake until set around the edges but still fudgy in the centre (15-20 minutes; a skewer inserted should withdraw with some wet mixture on it). Cool briefly so it’s not too hot (5 minutes), then serve warm with ice cream or cream.

Ginger-chocolate tart with roast pears

SERVES 8

INGREDIENTS

400g dark chocolate (56%-60% cocoa solids), coarsely chopped 160g butter, coarsely chopped, plus extra for greasing 6 eggs 300g caster sugar 50ml brandy 40g Dutch-process cocoa, plus extra for dusting 120g hazelnut meal 50g plain flour 2 tsp ground ginger ½ tsp baking powder

ROAST PEARS

300g caster sugar 8 small ripe pears, peeled, halved and cored Thinly peeled rind and juice of 1 orange and ½ lemon 20g ginger, cut into julienne 40ml dessert wine Creme fraiche, to serve

1 Preheat oven to 180°C. For roast pears, scatter sugar in a roasting pan large enough to hold pears snugly in a single layer. Press pears cut-side down into sugar, stand for 5 minutes, then turn cut-sides up and scatter with rinds and ginger. Combine juices and wine, drizzle over pears and roast until caramelised (15-20 minutes). Keep warm. 2 Meanwhile, butter a 26cm-diameter tart tin and dust with extra cocoa, shaking out excess. Stir chocolate and butter in a heatproof bowl over a saucepan of simmering water until smooth. 3 Whisk eggs, sugar and brandy in a heatproof bowl over simmering water until thick and pale, and mixture holds a thick ribbon (10-15 minutes). Remove from heat, fold in melted chocolate mixture, then sieve in dry ingredients, mix gently to combine. 4 Spoon mixture into tart tin, smooth top and bake until set around the edges (10-15 minutes, but still soft in the centre. Stand for 10 minutes), then serve topped with creme fraiche, roast pears and syrup.

“This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it’s studded with cacoa nibs and tart sour cherries.”

Chocolate, sour-cherry and oat slice

MAKES ABOUT 24 PIECES

This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it’s studded with cacao nibs and tart sour cherries.

INGREDIENTS

225g (1½ cups) plain flour 225g rolled oats 50g brown sugar 80g dried sour cherries 60g cacao nibs 1½ tsp baking powder 200g melted butter, cooled slightly 230ml pouring cream 450g dark chocolate (56%-60% cocoa solids), finely chopped Sea salt flakes, to serve

1 Preheat oven to 180°C. Butter a 20cm x 30cm slice tin and line it with baking paper. Combine flour, oats, sugar, sour cherries, cacao nibs, baking powder and ¾ tsp sea salt flakes in a bowl, stir in butter, then press mixture evenly into the tin. Bake until golden brown (15-20 minutes). Cool to room temperature. 2 Bring cream to the boil in a saucepan, then remove from heat, add 300g chocolate and stand for 5 minutes. Whisk until smooth, then pour evenly over oat crust and refrigerate until set (1-2 hours). 3 Melt remaining chocolate in a heatproof bowl over a saucepan of simmering water until smooth, then spread chocolate over slice, sprinkle with sea salt and refrigerate until firm (1-2 hours). To serve, cut into portions with a sharp knife (heat the blade in hot water, then wipe it dry before cutting for a clean slice). Chocolate, sour cherry and oat slice will keep refrigerated in an airtight container for up to 5 days.

Milk-chocolate doughnuts

MAKES ABOUT 14

Fluffy home-made doughnuts are among our favourite things. In this case, we’ve added a little cocoa to the dough and doubled up on the chocolate with a glossy chocolate glaze. We’ve decorated ours with a mixture of crunchy toppings for extra texture – chocolate malt powder, chocolate shards and chocolate biscuit balls. Customise yours with whatever takes your fancy. Don’t be shy.

INGREDIENTS

14g (2 sachets) dried yeast 600g (4 cups) plain flour, plus extra for dusting 110g (½ cup) caster sugar 80g butter, at room temperature, coarsely chopped, plus extra for greasing 40g Dutch-process cocoa, sieved 2 eggs, at room temperature 360ml lukewarm milk Vegetable oil, for deep-frying Chocolate malt powder, chocolate shards and chocolate biscuit balls, to serve

MILK CHOCOLATE GLAZE

75g caster sugar 60ml water 250g couverture milk chocolate, finely chopped 50ml pouring cream

1 Stir yeast and 70ml lukewarm water in a bowl to combine and stand until mixture begins to foam (5-7 minutes). 2 Combine flour, sugar, butter, cocoa, eggs, 1 tsp fine sea salt and yeast mixture in an electric mixer fitted with a dough hook. Add milk and knead on low speed until a sticky dough forms (4-5 minutes; the dough will be quite wet). Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-1½ hours). 3 Turn dough out onto a floured surface and roll to 1.5cm thick. Cut out rounds with a floured 8cm-diameter cutter, then cut out holes with a 2.5cm-diameter cutter. Place 2cm apart on trays lined with baking paper, cover and stand until doubled in size (45 minutes to 1 hour). Reroll scraps and repeat. 4 For milk-chocolate glaze, stir sugar and water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring, brushing away sugar crystals that form on the sides of the pan with a wet pastry brush, until dark caramel (3-4 minutes). Remove from heat, add 60ml water (be careful, hot caramel will spit), return to heat and stir until smooth. Remove from heat, add chocolate and a pinch of salt, stand for 5 minutes, pour in cream and stir until smooth. Cool briefly. 5 Heat oil in a large saucepan or deep-fryer to 180°C. Deep-fry doughnuts in batches, turning once, until darkened, puffed and cooked through (3-4 minutes; be careful, hot oil will spit). Drain on paper towels and cool for (4-5 minutes). Dip tops of doughnuts in warm chocolate glaze, place on a wire rack and scatter with toppings. Doughnuts are best eaten on the day they’re made.