Easy Meals

* Carefully fold the polenta, orange zest and the whisked egg whites into the chocolate mixture, then spoon into the prepared cake tin. Smooth over the top and bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to stand and cool slightly in the tin. Then remove the cake from the tin and allow it to cool completely on a wire rack before transferring to a serving plate and dusting with icing sugar.

Chocolate mousse (#ulink_cbc2ed4e-8e20-5576-9a0a-9d9d0fc7a83e)

If you want a truly chocolatey and delicious dessert, then nothing beats this classic dish. Some recipes need no improving – they’re classics for a reason!

Serves 8 (v)

PREPARATION TIME

10 minutes

COOKING TIME

5 minutes, plus chilling

125ml (4½fl oz) double or regular cream

125g (4½oz) dark chocolate, finely chopped, or dark chocolate drops

1 tbsp brandy (optional)

2 eggs, separated

To decorate

Raspberries (optional)

Icing sugar (optional)

4–6 little bowls, glasses or cups

* Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir just until it melts. Add the brandy (if using) and whisk in the egg yolks.

* In a spotlessly clean bowl, whisk the egg whites until just forming stiff peaks. Spoon a small amount of whisked egg whites into the chocolate and cream mixture, then carefully fold in the rest of the egg whites, just until combined.

* Spoon into the bowls, glasses or cups and chill in the fridge for 1–2 hours or until set. Decorate with raspberries (if using) and a hint of icing sugar.

Oreo chocolate fudge sundae (#ulink_ecb2201c-8c95-52eb-a6e2-c5817a940d60)

Ice cream with chocolate sauce is a combination made in heaven and the chunks of Oreo biscuit just add to the divine wickedness of it all! This great chocolate fudge sauce recipe is one I was kindly given by the indefatigable American cook, Charita Jones. It makes quite a lot, but, in a household of chocoholics, that is never a problem! Stored in a jar in the fridge, it will keep for months – simply reheat to serve.

Serves 1 (v)

Charita’s chocolate fudge sauce: makes 1 litre (1¾ pints) (v)

PREPARATION TIME

10 minutes

COOKING TIME

5 minutes

For Charita’s chocolate fudge sauce

350g (12oz) caster sugar

100g (3½oz) soft light or dark brown sugar

85g (3oz) cocoa powder

25g (1oz) plain flour

Pinch of salt

1 x 400ml tin of evaporated milk

50g (2oz) butter

2 tsp vanilla extract

For each sundae

2 Oreo biscuits, broken into chunks

2 scoops of coffee, vanilla or even banana ice cream

One sundae glass or bowl per person

* To make the chocolate fudge sauce, place all the ingredients apart from the vanilla extract in a saucepan with 225ml (8fl oz) water and bring to the boil, stirring constantly. Boil for about 5 minutes or until slightly thickened, using a whisk at first to break up any lumps of flour. Remove from the heat and stir in the vanilla extract.

* To make each sundae, place half the biscuit pieces in the bottom of the glass or bowl, add a scoop of ice cream, then add most of the remaining biscuit pieces, followed by the remaining scoop of ice cream. Pour over the hot chocolate fudge sauce and crumble over the rest of the biscuit pieces.

Toffee peanut sundae (#ulink_9b1a6ddb-a84d-5759-98dd-739a1a123a93)

Sundaes are a huge favourite of my children’s, but anyone with a sweet tooth is susceptible to an ice cream sundae. It’s great to have a few sauces and ingredients on hand so people can get creative. The toffee sauce used in this recipe takes minutes to make and is so useful to have for pouring over ice cream, meringues or even baked fruit, such as peaches, pears or bananas. Once made, it keeps for months, so I always have a jar of it nestled somewhere in the back of the fridge. Simply reheat to serve.

Serves 1 (v)

Toffee sauce: enough for 4 sundaes (v)

PREPARATION TIME

10 minutes

COOKING TIME

5 minutes