Ingredients

250 g plain flour
2g baking soda
3g salt
170g butter, melted
220g brown sugar
100g caster sugar
15ml vanilla extract
1egg
1egg yolk
335g chocolate chips

Directions

1. Preheat the oven to 325F/165C/Gas Mark 3.
2. Grease baking tray or line with greaseproof paper.
3. In a bowl sieve the flour, baking soda and salt together.
4. In anoither bowl, cream together the melted butter, brown sugar and caster sugar until light and fluffy.
5. Beat in the vanilla, egg, and egg yolk until light and creamy.
6. Mix in the dry ingredients until just blended.
7. Stir in the chocolate chips.
8. Place dessert spoons full of cookie dough onto the baking tray, spacing them about 6cm apart.
9. Bake for 15 to 20 minutes in the preheated oven, or until the edges are lightly browned.
10. Cool on the baking sheets for a few minutes then transfer to wire racks to finish cooling.

INGREDIENTS
4 Mars Bars
115g  rice crispies
115g soft butter
1 tblspn golden syrup
115g  milk chocolate

DIRECTIONS
1. Cut the Mars Bars into small pieces and melt in a bowl over a pan of boiling water with the butter and syrup.

2. When the mixture has all melted, stir it into the rice crispies until they are completely coated.

3. Put the rice crispie mixture into a tray and push it down to compact it.

4. Melt the milk chocolate the same way as you did the Mars Bars.

5. When the chocolate is melted pour it over the rice crispie mixture.

6. Put the mixture in the fridge to set.

These are very tasty and really don’t last very long in our house!

This is a very dense, moist and delicious white chocolate cake – one of my favourites and perfect for Chocolate Week!

Ingredients

For the cake:
310g plain flour
5g baking soda
2g baking powder
3g salt
170g white chocolate, chopped
120ml hot water
225g butter, softened
300g caster sugar
3 eggs
235ml buttermilk

For the icing:
200g white chocolate, chopped
20g plain flour
235ml milk
225g butter, softened
200g caster sugar
5ml vanilla extract

Directions

1. Preheat the oven to 350F/175C/Gas Mark 4.
2. Grease two 9inch round cake tins.
3. In a bowl sieve together the flour, baking soda, baking powder and the salt.
4. In a small pan mix together the white chocolate and hot water over a low heat until the chocolate has melted and the mixture is smooth, leave to cool to room temperature.
5. In a bowl mix together the butter and sugar until light and fluffy.
6. Add eggs one at a time beating well.
7. Stir in the flour mixture and buttermilk alternately.
8. Mix in the melted chocolate.
9. Put the cake batter into the cake tins and bake for approximately 30 minutes.
10. Use a fork to see if the cake is cooked, if it comes out clean then it’s ready, if it has some batter on it, cook it for a little longer.
11. When cooked take out of the tins and cool on a wire rack.
12. For the icing, in a pan, add the chocolate, flour and milk and melt over a medium heat, stirring constantly, until it is thick and creamy. Allow to cool completely.
13. In a bowl mix together the butter, sugar and vanilla extract until light and fluffy.
14. Mix in the white chocolate mixture and beat until it’s thick and creamy.
15. Spread  between the two layers of cake and over the top and sides of the cake.

There you have it, your delicious, white chocolate cake. Enjoy!

What’s your favourite, dark and bitter or milky and sweet? Whichever, there is nothing like chocolate to make a bad day much better!

As we know, Britain is a nation of chocaholics and we spend more than £3.5 billion a year on the lovely choccy stuff, which is way more than any other European country.

Now experts have confirmed that chocolate truly is good for our health (well the dark stuff anyway). According to Swedish scientists, people who eat chocolate after a heart attack may be less likely to have another heart attack. Chocolate boosts brain power and lifts depression too.

Nestle were asked to bring back Black Magic by the dark chocolate fans, so, after two years away from the shelves, Nestle brought back Black Magic!

The best dark chocolate has the highest percent of cocoa, so 70%, or even better 85% and dark chocolate has around 40 less calories per 100g than milk chocolate. It is full of antioxidants and anti-coagulants which make the blood flow more freely and help fight conditions that can lead to heart problems.

Dark chocolate can reduce cholesterol, cutting it by up to 10% and it also reduces the risk of blood clots by upto 75%.

It’s a myth that eating chocolate is addictive and causes spots. It’s more likely that hormones or general bad diet are to blame.

So, go on – give it a go, try a good, high cocoa content, dark chocolate and make yourself feel truly better!

There may be a recession on at the moment, but that means nothing to us chocolate lovers as Thorntons sales are proving.

The Thorntons company has revealed that they have had a 2.3% rise in their first quater sales compared to the same time last year (which included Woolworths and Birthdays contributions neither of which exist now). This will make their investors very happy as the shares have shot up by 5.75p to 123.75p!

The Chief Executive of Thorntons said that they have just launched their Christmas range and are now ready for the festive season – good lots of delicious new choccys ready for everyone to buy us for Christmas!

Thorntons continentals are very good for decorating the top of my delicious chocolate cake.