In case you haven’t been alerted – it’s Chocolate Week here in the UK. This is the one event in the foodie calendar that I do love to mark – not that I need any excuse when it comes to chocolate. There are a number of events going on, with the chocolate-themed celebrations reaching melting point at The Chocolate Show, 16-18 Oct at Olympia National Hall, London. In the meantime, I’ve been marking the week by tasting and cooking with some exceptionally good British chocolate, made by Beech’s, who are based in Preston, Lancashire and who have been making chocolate since 1920. After much deliberation, I decided that I liked their ‘chocolate thins’ the most and I’m torn between declaring their Milk Chocolate Anglesey Sea Salt thins or their Dark Chocolate Lime and Chilli thins as my favourites of the week. By happy accident, I also discovered that I could use them in one of my favourite quick-fix chocolate cake recipes – a microwave mug cake (shhh) that takes about a minute to whisk together and less than a minute to cook. It’s perfect for those occasions when you need an almost-instant chocolate cake hit. If you add two Beech’s thins to the bottom of a ramekin and one on top of the mixture, you create a lush sauce at the bottom and a chocolate puddle to dive into through the top.
A chocolate cake in under a minute you say?!
Quick Fix Dark Chocolate Lime and Chilli Pudding (Microwave Version)
A super quick (40 second) microwave pudding with Dark Chocolate Lime and Chilli Thins - note this makes one ramekin-sized cake. Adapted from a 30 second Self Saucing Chocolate Pudding in a Mug Recipe by Domesblissity.
- 1 teaspoon mild, light olive oil
- 3 dark chocolate thins
- 1 tablespoon self-raising flour
- 1 tablespoon cocoa powder - I like Green & Blacks
- 1 tablespoon light muscovado sugar
- 4 tablespoons whole milk
- Take a ramekin dish and lightly grease the bottom and sides with a little olive oil. Place two chocolate thins into the bottom of the ramekin.
- In a small mixing bowl, whisk together the flour, cocoa powder, sugar and milk.
- Pour the mixture into the ramekin.
- Place a chocolate thin onto the top.
- Microwave for 20 seconds. Wait ten seconds. Microwave for a further 20 seconds.
- Eat right away!
Since I’m in the mood for sharing my chocolate thoughts, here’s a selection of some of my go-to chocolate recipes from around the web. Feast your senses on this little lot and don’t forget to let me know if you have a go at trying any of them.
9 of the best…
- Let’s start with the healthiest chocolate cake I could find…Katherine’s Slow Cooker Beetroot Chocolate Cake with Beetroot Vanilla Topping.
- Next on the hit-list, Sarah’s Egg Free Quark Chocolate Mousse.
- For a no-cook recipe, I’d go for Michelle’s Chocolate Pots.
- Best Brownie recipe? Definitely Judith’s Gooey Fudgy Deeply Chocolaty Brownies.
- Need something stunning? Try Nazima’s gorgeous Lychee Mousse Cake.
- For a gluten-free yet decadent cake, I love Jeanne’s Spiced Chocolate Orange Cake.
- If you’re after a bake-off style showstopper, here’s a beauty – Jac’s Moist Chocolate After Eight Cake.
- Lush, lush, lush – Katie’s Chocolate Hazlenut Crumble Tarts.
- And finally, if you’re in the mood for something French, try Urvashi’s Chocolate Madelines.
Happy Chocolate Week
With thanks to Beech’s for the chocolate samples. I was not required to write about the samples or create a recipe.
The Lime and Chilli Dark Chocolate Thins are also available at Lakeland, at £4.89.