Melt in the middle chocolate pudding

Melt in the middle chocolate pudding cakes

Melt in the middle chocolate pudding cakes

Melt in the middle chocolate pudding cakes
Melt in the middle chocolate pudding
Print Recipe
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Melt in the middle chocolate pudding cakes
Melt in the middle chocolate pudding
Print Recipe
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Ingredients
Servings: servings
Instructions
  1. Heat oven to 180 C / Gas 4.
  2. Break the chocolate into squares and melt it with the butter in a bowl over a saucepan of hot water.
  3. Take off the heat and leave to cool.
  4. Whisk the egg, egg yolk and sugar with an electric mixer until well mixed.
  5. Butter 2 ramekins, about 75mm in diameter. Dust well with the cocoa powder, then shake off any excess.
  6. Whisk the cooled chocolate mixture into the eggs and sugar mixture.
  7. Sift the flour over the mixture, then fold in.
  8. Divide between the 2 ramekins.
  9. Bake for 15 minutes in the preheated oven.
  10. Run a knife around the edge of each cake and turn out onto plates.
Recipe Notes

Tips

When taking the cakes out of the oven, expect the cakes to still appear a little bit wet on the top and be a bit wobbly. So take care when running the knife around the edge of the cakes.

There will be quite a lot of the melted part in the middle. If you'd prefer more cake and less sauce in the middle, cook for an extra 2 to 3 minutes.

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Gluten-free chocolate cake

Gluten Free Chocolate sponge

Gluten-free chocolate cake

 

Gluten Free Chocolate sponge
Gluten-free chocolate cake
Print Recipe
Servings Prep Time
12 15 min
Cook Time
45 min
Servings Prep Time
12 15 min
Cook Time
45 min
Gluten Free Chocolate sponge
Gluten-free chocolate cake
Print Recipe
Servings Prep Time
12 15 min
Cook Time
45 min
Servings Prep Time
12 15 min
Cook Time
45 min
Ingredients
Servings:
Instructions
  1. mix butter, sugar and eggs
  2. sieve flour, chocolate, baking poder and salt together
  3. mix all together
  4. stickin oven at gas mark five for about 45min
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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red velvet cake

red velvet cake in Ellesmere Port

red velvet cake

This is the classic red velvet cake! This recipe makes a gorgeous, deep red colour that never fails to impress. Top with cream cheese icing for a traditional finish.

red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
  2. Combine the flour, cocoa and salt. Set aside.
  3. In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
  4. Whisk in the eggs one by one, then the vanilla extract and vegtable oil
  5. Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick. Add the buttermilk and food colouring; whisk till smooth.
  6. Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
  7. Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool slightly in the tin before turning out onto a wire rack to cook completely.
  8. Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with cream cheese icing. Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.
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Black Forest cake

Black Forest cake in Ellesmere Port

Black Forest cake

Black Forest Gateau! This may seem like a chore to make, but the end result is well worth it. Layers of chocolate sponge, black cherry topping and whipped cream icing.

Black Forest cake in Ellesmere Port
Black Forest cake
Print Recipe
Black Forest cake
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Black Forest cake in Ellesmere Port
Black Forest cake
Print Recipe
Black Forest cake
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Ingredients
sponge
cherry filling
Cream Icing
Servings: people
Instructions
  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
  2. In a large bowl, combine flour, 400g sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour cake mixture into prepared tins.
  3. Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool layers in tins on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
  4. To make the cherry filling: Drain cherries, reserving 125ml juice. Combine reserved juice, cherries, 200g sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. To make the icing: Combine whipping cream and icing sugar in a chilled bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cooled cake layer horizontally in half. Break one split layer apart into crumbs; set aside. Reserve 1/4 of the whipped cream icing for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
  7. To assemble: Place one cake layer on cake plate. Spread with whipped cream icing, then top with 180ml cherry topping. Top with second cake layer; repeat layers of whipped cream icing and cherry topping. Top with third cake layer. Ice side of cake. Pat reserved crumbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
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Chocolate Cake

cholate cake filling

Chocolate Cake

Chocolate cake perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and bouncy and will keep well for 4-5 days

cholate cake filling
Chocolate Cake
Print Recipe
Servings Prep Time
12 10
Cook Time
35
Servings Prep Time
12 10
Cook Time
35
cholate cake filling
Chocolate Cake
Print Recipe
Servings Prep Time
12 10
Cook Time
35
Servings Prep Time
12 10
Cook Time
35
Ingredients
sponge
Filling
Servings:
Instructions
  1. Pre heat oven to gas mark 5
  2. Beat sugar and oil together
  3. Beat in the eggs
  4. Add vanilla
  5. Mix in the coco powder
  6. Mix in the milk
  7. Add the flour and salt and mix properly
  8. When properly mixed place into baking tray and bake for about 30 min or until probe comes out clean
Filling
  1. Bring cream to boil in a sauce pan
  2. Remove of heat when boiling and add chocolate
  3. Stir until chocolate is melted completely
  4. When chocolate is melted stir in icing sugar
  5. Leave to cool then spread between your layers of cake
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Chocolate Muffins

Chocolate Muffins

Chocolate Muffins
Print Recipe
Servings Prep Time
24 10
Cook Time
15
Servings Prep Time
24 10
Cook Time
15
Chocolate Muffins
Print Recipe
Servings Prep Time
24 10
Cook Time
15
Servings Prep Time
24 10
Cook Time
15
Ingredients
Servings:
Instructions
  1. Heat oven to 190C / fan 170C / gas 5.
  2. Sieve your entire dry ingredient into a bowl
  3. Mix wet ingredients together
  4. Add dry to wet and mix well
  5. Dived into muffin cups and put in oven for 15 to 20 min
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