dark chocolate treats

Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our <a href="https://www.bbc.co.uk/food/articles/sponge_cake_calculator">cake calculator</a>.

Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.

Easy chocolate cake

flour

350 grams/12½oz caster sugar

cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

free-range eggs

250 milliliters/9fl oz milk

125 milliliters/4½fl oz vegetable oil

tsp vanilla extract

250 milliliters/9fl oz boiling water

chocolate

200 milliliters/7fl oz double cream

Serve this warm chocolate sauce over vanilla ice cream, meringues or even as a chocolate fondue.

Easy chocolate sauce

200 grams/7 ounces good-quality dark chocolate, minimum 70 per cent cocoa solids, chopped

175 milliliters/6fl oz milk

tbsp double cream

grams/1¼oz caster sugar

grams/1¼oz butter,

Ghribas are Moroccan cookies that come in various flavours, but this chocolate and almond version is one of our favourites. They have a cracked top and chewy centre, and are deliciously rich and fragrant.

Chocolate and almond ghriba

dark chocolate (70% cocoa solids)

grams/1¾oz unsalted butter, softened

grams/3½oz caster sugar

almond extract

150 grams/5½oz ground almonds

grams/3½oz plain flour

baking powder

salt

150 grams/5½oz icing sugar

These pomegranate dark chocolate bites are ridiculously simple!

Pomegranate Dark Chocolate Bites

cups pomegranate seeds

(150 grams) high-quality dark chocolate

tablespoon sea salt

Across 12 muffin cups, sprinkle a single layer...

Across 12 muffin cups, sprinkle a single layer of pomegranate seeds.

Melt the dark chocolate in a small bowl...

Melt the dark chocolate in a small bowl in the microwave. Check often to make sure it’s not burning.

Add the melted dark chocolate to a piping...

Add the melted dark chocolate to a piping bag or plastic bag. Snip off the end, so a small stream of chocolate can come out. 

Pipe a crisscross pattern of chocolate across the...

Pipe a crisscross pattern of chocolate across the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds. 

Finish with a pinch of sea salt on...

Finish with a pinch of sea salt on each of the pomegranate chocolate bites.

Refrigerate for at least one hour before serving....

Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately.

https://mediavine-res.cloudinary.com/video/upload/uh0rxdb0rwdybsmp0lxh.mp4

This pomegranate dark chocolate bites recipe is ridiculously simple and delicious.

This chocolate drip cake is the ultimate birthday treat for chocolate fans.

For this recipe you will need four 20cm/8in sandwich cake tins (approximately 4cm/1.5in deep), a 20cm/8in and a 30cm/12in cake board, two non-slip cake mats trimmed to about 18cm/7in and 25cm/10in diameter, a cake side scraper and a medium piping bag with a large star-shaped nozzle. 

Chocolate drip cake

400 grams/14 ounces plain flour,

1½ tsp baking soda

dark chocolate,

270 milliliters/½ pint milk

300 grams/10½oz dark soft brown sugar

300 grams/10½oz caster sugar

free-range eggs, beaten

double cream

250 grams/9 ounces salted butter,

icing sugar

tbsp vanilla extract

chocolate,

grams/1½oz salted butter

golden syrup

sunflower oil

grams/3½oz chocolate,

Edible gold lustre dust, for dusting the dark chocolate shards

The star here is the buckwheat, not only because it makes these cookies gluten-free, but mainly because I feel it brings its own nutty flavour and unique texture, creating a cookie that has softness and a shortbready bite, as well as a subtle smokiness. Those who like a truly chewy cookie might find these a little cakey, but I like chewiness in a cookie and yet find constant excuses to make these.

Triple chocolate buckwheat cookies

chocolate chips

dark chocolate (minimum 70% cocoa solids)

grams/4½oz buckwheat flour

cocoa powder, sieved

½ tsp bicarbonate of soda

½ tsp fine sea salt

60 grams/2¼oz soft unsalted butter

grams/4½oz soft dark brown sugar

vanilla paste

free-range eggs, fridge-cold

Buckwheat triple chocolate cookies

Here’s an easy molten chocolate pudding that's a real crowd-pleaser. The chocolate sauce gets poured on the top, but miraculously ends up on the bottom. How do they do that?


Chocolate self-saucing pudding

175 grams/6 ounces unsalted butter,

300 grams/10½oz soft light brown sugar

grams/1¾oz cocoa powder,

tsp bicarbonate of soda

tbsp milk

icing sugar,

cream,

The quickest chocolate mousse you will ever make – no raw eggs or gelatine. It’s very rich but that’s perfect for a small serving after a meal. Serve in small espresso cups or shot glasses, you will need 8-12 depending on size.

Chocolate and brandy shots

dark chocolate (approx. 52% cocoa solids)

brandy

150 milliliters/¼ pint pouring double cream

250 grams/9 ounces full-fat mascarpone cheese,

This dense and fudgy brownie recipe adds chocolate hazelnut spread into the mix as well as crunchy toasted hazelnuts.

Gooey chocolate hazelnut brownies

¾ tsp baking powder

300 grams/10½oz dark chocolate, at least 70% cocoa solids

butter

sugar

100 grams/3½oz hazelnuts, roughly chopped

grams/3½oz chocolate hazelnut spread (optional)

milliliters/2fl oz hazelnut liqueur (optional)

Orange and spice make this chocolate fondue so nice. Serve with cubes of madeira cake, leftover Christmas pudding and fruit. 


Chocolate, orange and spice fondue

250 milliliters/9fl oz whipping cream

milliliters/2fl oz milk

orange

cinnamon stick, broken up

vanilla pod, split lengthways

chipotle chilli, split

cloves

allspice

blades mace

peppercorns,

ginger

milliliters/3½fl oz syrup ginger

rum, brandy or ginger wine (optional)

cake

leftover Christmas pudding

fruit,

This is one of those dark, squidgy-bellied chocolate cakes that I turn to gratefully when I have friends over to supper; a gratitude that is always reciprocated. The mixture of ground almonds and amaretto gives a marzipan kick, balancing the bitterness of the chocolate. The amaretti cream alongside brings both smoothness and a fine honeycomb crunch to the velvetiness of the cake. 

Equipment: You will need a 20cm/8in springform cake tin.

Top 11 dark chocolate treats recipes from across the web

The most viewed dark chocolate treats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy chocolate cake

Easy chocolate sauce

Chocolate and almond ghriba

Pomegranate Dark Chocolate Bites

Chocolate drip cake

Triple chocolate buckwheat cookies

Chocolate self-saucing pudding

Chocolate and brandy shots

Gooey chocolate hazelnut brownies

Chocolate, orange and spice fondue

Sunken chocolate amaretto cake

Top 11 dark chocolate treats recipes from across the web

The most viewed dark chocolate treats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy chocolate cake

Easy chocolate sauce

Chocolate and almond ghriba

Pomegranate Dark Chocolate Bites

Chocolate drip cake

Triple chocolate buckwheat cookies

Chocolate self-saucing pudding

Chocolate and brandy shots

Gooey chocolate hazelnut brownies

Chocolate, orange and spice fondue

Sunken chocolate amaretto cake

The most viewed dark chocolate treats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine