Death by Chocolate

This week's recipe will absolutely knock your socks off!

Recipe by Anna Smith, Adoro Pastry Chef

Makes 1 cake or 24 mini cakes



200g dark chocolate
1 Tbsp coffee liqueur
250g butter
2 c sugar
11/2 c hot water

1 1/2 c self raising flour
1/2 c cocoa
2 eggs
2 tsp vanilla essence

How we do it

  1. Set the oven for 160 degrees and grease a cake tin or a 12-hole muffin tin.
  2. Gently melt the chocolate, liqueur, butter, sugar and hot water together.
  3. Take the melted mixture off the heat and stir in the flour, cocoa, eggs and vanilla until combined.
  4. Pour the mixture into the tin and bake for 1 1/2 hours (for the cake) or 15 minutes (for the muffin tins).
  5. Serve drizzled with melted chocolate.

Bacon, asparagus, tomato and mozzarella bakes

Recipe by Jean, Adoro Chef

Makes 4



8 rashers streaky bacon
8 asparagus, cut into thin pieces (keep the tips intact)
1 tomato, roughly chopped
3 eggs, beaten
1/3 c cream
50g grated mozzarella
Salt & pepper to taste

How we do it

  1. Set the oven for 180 degrees.
  2. Grease the ramekins with a little melted butter.
  3. Line the sides of each ramekin with two rashers of bacon.
  4. Put all remaining ingredients together in a bowl and mix well.
  5. Carefully fill each ramekin with the mixture, garnishing the top with a couple of asparagus tips.
  6. Bake for 18 minutes or until set.

This is a great recipe for using whatever you can find in your cupboards and fridge.  If you don't like tomato, or asparagus, you can replace them with some feta, or olives, or spinach or left-over roast pumpkin cubes.


Spring salad of crunchy greens, watercress, mushroom and feta


Serves 8


For the salad:

250g green beans
Half a head of broccoli, cut into bite-sized florets
100g oyster mushrooms (or any mushroom type will do if you can't get oyster mushrooms)
1 clove garlic, minced
50g watercress
50g feta

For the dressing:

3T fresh oregano
3T fresh basil
3T lemon juice
100ml olive oil
Salt & pepper

How we do it

  1. Blanch the beans and broccoli in salted boiling water for four minutes then cool down with cold water and ice.
  2. Pan-fry the oyster mushrooms and garlic in a little butter for 2-3 minutes.
  3. Make the dressing by blitzing the oregano, basil, lemon juice, olive oil and salt and pepper with a stick blender.
  4. Gently mix the salad ingredients and dressing together and top with crumbled feta.

Hash & Egg Nests

Recipe by Adoro chef, Jean Corvest


Makes 12


600g agria potatoes
200g grated cheese
1/4c olive oil
4 bacon rashers, grilled and chopped into small pieces
melted butter
12 eggs
parsley to garnish


How we do it

  1. Put the oven on at 180 degrees.
  2. Scrub the potatoes and then parboil them - about five minutes for small potatoes, longer for larger ones.
  3. Put the potatoes in the oven for five minutes to get the moisture out.
  4. Peel the skin off the potatoes and grate them into a bowl.
  5. Add the grated cheese and olive oil to the potatoes and season with salt and pepper.
  6. Grease a 12-hole muffin tin with butter (it must be butter!)
  7. Pack the potato mixture into the muffin tin and pack it down to make a nest in the middle (leave room for an egg).
  8. Bake for 20 minutes at 180 degrees or until browned on the side.
  9. Break an egg into each nest, sprinkle the bacon on the top and grind a little black pepper on top.
  10. Bake for around 12 minutes or until the egg has set.
  11. Remove from the oven and garnish with chopped parsley.

We like it served on a bed of baby spinach with hollandaise sauce, but they are fantastic just as they are.

Let us know how you get on making these in the comments below.  Bon appetit!