No Bake Chocolate Squares

Handy chocolate treats to keep in the refrigerator and so easy to make.

9½oz/275g dark chocolate

6oz/175g/ butter

4 tbsp golden syrup

2 tbsp dark rum

6oz/175g plain biscuits such as shortbread

1oz/25g toasted rice cereal

1¾oz/50g chopped walnuts

3½oz/100g glacé cherries

1oz/25g white chocolate, to decorate

Place the dark chocolate in a large mixing bowl with the butter, syrup, and rum. Set over a saucepan of gently simmering water until melted, stirring until blended.

Break the biscuits into small pieces and stir into the chocolate mixture along with the rice cereal, nuts and cherries.

Line a 7inch/18cm square cake tin with baking parchment. Pour the mixture into the tin and level the top, pressing down well with the back of a spoon. Chill for 2 hours.

To decorate, melt the white chocolate and drizzle over the cake in a random pattern. Leave to set. 

To serve, carefully turn out from the tin and remove the parchment. Cut into 16 squares.

Next time: Sticky Chocolate Brownies

Chocolate Truffle Cake

A cake for chocoholics with its soft chocolaty sponge topped with a rich chocolate truffle

2¾oz/75g/⅓ cup butter
2¾oz/75g/⅓ cup caster (superfine) sugar
2 eggs, lightly beaten
2¾oz/75g/⅔ cup self-raising flour
½ tsp baking powder
1oz/25g/¼ cup cocoa
1¾oz/50g ground almonds

For the Truffle Topping:
12oz/350g dark chocolate
3½oz/100g butter
½pt/300ml/1¼ cups double (heavy) cream
2¾oz/75g/1¼ cups plain cake crumbs
3 tbsp dark rum

To Decorate:
Cape gooseberries
1¾oz/50g dark chocolate, melted

Lightly grease an 8 inch/20cm round springform tin (pan) and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.

Sieve (strain) the flour, baking powder and cocoa together and fold into the mixture along with the ground almonds. Pour into the prepared tin (pan) and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 20-25 minutes or until springy to the touch. Leave to cool slightly in the tin (pan), and then transfer to a wire rack to cool completely. Wash and dry the tin (pan) and return the cooled cake to the tin (pan).

To make the topping, heat the chocolate, butter and cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill for 30 minutes. Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, then add the cake crumbs and rum. Spoon over the sponge base and chill for 3 hours.

Meanwhile, dip the gooseberries in the melted chocolate until partially covered. Leave to set on baking parchment. Transfer the cake to aserving plate; decorate with the gooseberries.

Next Time: No Bake Chocolate Squares