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This is the winner of this week's chocolate food fight is the double double chocolate cake

Ingredients:

500g dark chocolate
2 tbs golden syrup
125g unsalted butter
4 eggs
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate, to decorate (Cadbury is a personal favourite!)
Chocolate sorbet, to serve
 

Directions


Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
lace eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.

If you're after a delicious decadent treat, this winner is sure to hit the spot. Chocolate caramel brownies, doubly delicious

Ingredients:


395g can sweetened condensed milk

250g block Careme dark chocolate short crust pastry (see note) (or 1 large sheet regular short crust pastry)
225g good-quality dark chocolate, roughly chopped
2 eggs
150ml thickened cream, plus extra whipped cream to serve (optional)
100ml milk

Directions

Remove and discard label from can, then using a can opener, make 2 small holes in the top. Place in a saucepan, open-side up. Fill pan with cold water to come almost to the top of the can (about 1cm from top). Bring to the boil, then reduce to medium-low and simmer for 3 hours until a caramel forms, topping up water to keep the same level. Carefully remove cans and cool. Scoop out caramel, and then set aside.
Lightly grease an 11cm x 33cm loose-bottomed tart pan. Roll pastry between 2 sheets of baking paper to 5mm thick, then use to line pan. Chill for 20 minutes.
Preheat oven to 180°C. Line the pastry with baking paper and pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights and bake for 5 minutes or until pastry is dry.
Reduce oven to 150°C. Place chocolate in a heatproof bowl over a pan of gently simmering water, not letting bowl touch water. Allow to melt, and then stir until smooth. Remove from heat and cool. Gently whisk eggs in a separate bowl to just combine (don't allow to froth).
Heat cream and milk in a saucepan over medium heat until just below boiling point, and then pour over eggs, stirring. Return to pan over low heat and stir for about 5 minutes until thick. Pour through a sieve over bowl of chocolate, stirring gently until smooth.
Spread three-quarters of the caramel over pastry. Pour over chocolate, then bake for 5 minutes or until just set. Leave tart in switched-off oven for 1 hour with the door closed. Remove and cool completely before slicing. If desired, stir remaining caramel through some whipped cream to serve
 

After-dinner choc-ices or After-lunch choc ices or any time of the day choc ices

Ingredients:

700ml vanilla ice-cream

200g good-quality dark chocolate
25g milk chocolate

Directions

Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
Garnish each with a little of the milk chocolate. Freeze until firm before serving.