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.

Berry friands



250g icing sugar, sifted
50g gluten-free flour
70g dessicated coconut
100g ground almond
200g melted butter
6 egg whites
Berries, frozen

How we do it

Pre-heat the oven to 170°C and grease a friand tin (or muffin tin).
Mix together all the dry ingredients in a bowl and set aside.
Beat the egg whites to soft peaks.
Fold the egg whites into the dry ingredients.
Fold in the melted butter.
Pour the mixture into the friand tin until each cup is 3/4 full.
Sprinkle the berries on the top.
Bake for 20 - 25 minutes until golden

Let us know if you make it and how it goes in the comments below.  Enjoy!