My Old-fashioned Chocolate Cake


When I making this cake, I felt like I’m going back to my childhood moment when I saw beautiful dark chocolate display on the patisserie window, and I will asked my Mother to get me a slice of the cake.

Now, I don’t need a single slice, I can have a whole cake for myself with different twist on it. I had this with a coffee or a milky latte is great idea, possible you could find the coffee with some nutty taste note is even better, because topped nut of the cake does works well with nutty taste coffee.

Check the recipe on the recipe page

Chocolate Lava Cake

Chocolate Lava Cake 1 Chocolate Lava Cake 2This is one of my favourite chocolate puds, fit for any serious chocaholic! The rich glossy melting middle is to die for, and it can be served straight from the oven, cold, or warmed through in a microwave or conventional oven. Which ever way you choose, this pudding will not disappoint any chocolate lover. I’m thinking of trying a different version with a caramel sauce in the middle.

I used 72% of cocoa solid chocolate to make this delicious dessert, which is quite high because the intense chocolate flavour is diluted with the flavours from the sugar, flour and butter. I love to serve this to friends when they visit, as the moist center with the oozy chocolate comes out like lava from a volcano, and when you spoon it in your mouth, your heart feels like it’s being melted by chocolatey lava! Here is how I do it.


For coating 6 ramekins

  • 30g soft butter
  • 30g unsweetened cocoa powder

Chocolate filling

  1. Prepare 6-8 ramekins by brushing them with butter and then dusting with cocoa powder. Make sure to tap out all the excess cocoa powder.
  2. Melt the chocolate with butter in a bain marie (a heatproof bowl set over a pan of simmering water), stirring occasionally. Alternatively, melt them in the microwave on low setting.
  3. To make the filling, put the cream in a pan set over a low heat, then add the sugar and stir until dissolved. Add the grated chocolate and stir until melted. Finally, stir in the butter for a smooth, silky chocolate. Set aside to cool.
  4. Combine the sugar and flour in a bowl. Mix the melted chocolate with the eggs followed by the flour and sugar. Divided the mixture between the ramekins fill in three-quarter full with chocolate mixture.
  5. Transfer the cool chocolate filling into piping bag fitted withsmall round nozzle, or to a heavy-duty food bag (just snip off the corner to use).
  6. Pop the piping nozzle into the middle of the chocolate mixture in each ramekins and squirt in the filling (the mixture will rise almost to the top). Keep in the refrigerate for a minimum of 1 hour.
  7. Preheat the oven to 180°C. Bake the cakes for 15-20 minutes or until the edge are firm and the centres slightly runny. Test by inserting a toothpick in the centre – it should come out wet. Leave to rest for 2 minutes before turning the cakes out of the ramekins on to plates.

If you decide to serve this dessert, make sure your main course is not too rich, because this pud packs a punch of overwhelming chocolate flavour, both inside and out. It will definitely satisfied your guests.

This dessert could be served with a scoop of vanilla ice cream, whipped cream, or for those concerned about their waistline, a little creme fraiche.

Avelinettes, Chocolate Nutty Truffle

Chocolate Truffle
It’s a little late for valentine, but if you could wish to have valentine any day you like, you could, if you try this French nut truffle! It has all the walnut, hazelnut, almond flavour ground inside it, and the velvet-smooth truffle is coated with pure cocoa powder. Is perfect for an after dinner light snack, or you can serve as the sweet snack after dinner party when served with coffee, or even on it’s own as a special little treat.
When you bite it you will taste the rich deep flavour of the bitter cocoa powder that coats the truffle, then the romance comes with the sweetness of the sugar and the aroma of the nuts, it feels like someone came along to give you the most sweetest moment of life; just like your wishes of valentine that you could never had. This will definitely fulfill you more than anything else. Would you like to have a valentine right now?
These delicious hand-made truffles is indulgence treat for special occasion, or why not just treat yourself to a small quantity for those moments when you need cheering up!
Now I going to cheer you up by letting you do this at home.
  • 150g ground walnuts
  • 150g ground hazelnuts
  • 150g ground almonds
  • 450g caster sugar
  • 2 tsp coffee extract
  • 1 small egg white (optional)
  • 2 tbsp cocoa powder, sieved
  1. Place the walnuts, hazelnuts, almonds, sugar and coffee extract in the mixing bowl, adding a little egg white if required. Otherwise adding water to combine.
  2. Shape pieces of the paste into little oval petits fours and roll them in the cocoa powder. Do not cook them. Serve in a little paper confectionery cases.

Chocolate Pistachio Fudge

Chocolate Pistachio Fudge

When I was making this on a rainy day, it felt like I was making a real festive treat. All of my friends and customers have really loved this combination of rich chocolate the Pistachio nuts. The chocolate melts in the mouth, and the nuts give a lovely crunch. If you can have a latte with this, you will love it, or just enjoy as an after dinner treat!

If you’d like to sample a batch of these delicious treats. They’ll keep in your fridge for a few days too, that is if you can stop yourself from eating them all!

This is how I do this a non-confectioner recognized fudge. Simply because the use of condenses milk.

  • 340g semisweet chocolate, chopped.
  • 420ml or 1 can condensed milk
  • pinch of salt
  • 150g shelled pistachio
  • 30g butter
  1. Melt the chopped chocolate, condensed milk, butter and salt in a heavy-bottomed pan on low heat.
  2. Roughly chop up the pistachio. Add the chopped nuts to the melted chocolate and condensed milk and stir well to mix.
  3. Pour this mixture into a 9-inch-square aluminum foil pan, smoothing the top.
  4. Let the fudge cool and then refrigerate until set. Best to overnight.
  5. Once cut, you can keep it in the freezer, no need to thaw; just eat right away.