Chocolate Dip Shop

Ingredients
350 g dark chocolate (70%) , plus extra to serve
100 ml double cream
10 free-range eggs
50 g golden caster sugar
PRUNES
500 g dried prunes
150 ml whisky
100 ml fresh unsweetened orange juice

Method
Prepare the prunes the night before: combine the prunes, whisky and orange juice in a bowl and leave to soak overnight.
The next day, break up the chocolate and melt in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Remove the bowl from the heat and allow to cool.
Warm the cream in a pan over a low heat, then mix into the chocolate until smooth.
Separate the eggs and beat the egg whites and sugar with an electric whisk until fluffy. Whisk the yolks into the chocolate mixture, then gently fold this through the beaten egg whites.
Place the prunes in the base of a deep, glass trifle dish, pressing them against the sides. Pour over the mousse and allow to set in the fridge for at least 2 to 3 hours.
Shave over a little extra chocolate, and serve.

Ingredients
500 g unsalted butter , (at room temperature), plus extra for greasing
250 g self-raising flour , plus extra for dusting
250 g golden caster sugar
5 large free-range eggs
100 ml milk
½ teaspoon vanilla extract
½ teaspoon baking powder
250 g quality dark chocolate , (70%)
100 g icing sugar
300 g desiccated coconut
1 x 340 g jar of quality raspberry jam

Method
Preheat the oven to 190°C/375°F/gas 5. Grease two 25cm x 35cm baking trays with sides, line the bases with greaseproof paper, then dust lightly with flour.
For the sponges, beat 250g of the butter and all the golden caster sugar together until very light and fluffy. One-by-one, beat in the eggs, followed by the milk and vanilla extract, then sift and fold in the flour and baking powder.
Divide cake mixture between the prepared tins and spread out evenly, then bake for 12 to 15 minutes, or until golden, risen and an inserted skewer comes out clean. Cool slightly in the tins, then transfer to wire racks to cool completely.
For the icing, sieve the icing sugar into a heatproof bowl. Snap in the chocolate, roughly chop and add the remaining butter, then melt over a pan of simmering water, stirring regularly until glossy. Pour the dessicated coconut onto a flat tray.
Once cooled, spread the jam over one of the cakes, then place the second cake on top. Carefully slice into 4cm squares – you should end up with 54 in total.
To decorate, get a little production line going – dip a square of cake into the chocolate icing, turning to coat all the sides. Place the chocolate dipped sponge onto a wire rack to allow excess chocolate to drip off, then coat with the coconut, returning to the wire rack to set.
Repeat with the remaining cakes, then once set, tuck in!

Ingredients
250 g quality dark chocolate (70%)
250 g unsalted butter
4 large free-range eggs
250 g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.