Tag: plain chocolate

Chocolate coconut squares

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  • Serves: 16

  • Prep time: 15 mins

  • Cooking time: 12 mins

    (plus cooling time)

  • Total time: 27 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Fancy a sweet treat? These chocolate and chocolate squares are sure to satisfy your sweet tooth. Combine a dense base made from biscuits, chocolate and coconut, a creamy custard filling and a rich chocolate topping to make these treats. They require a short time in the oven and a little chilling, but once you’ve whipped them up they can be used for parties, afternoon tea or even a naughty lunchbox treat for the kids.


  • 200g (7oz) digestive biscuits
  • 100g (3½ oz) butter
  • 60g (2oz) plain chocolate, in chunks
  • 1 egg, beaten
  • 100g (3½ oz) desiccated coconut
  • 40g (1½ oz) pecan nuts, chopped

For the filling:

  • 200g (7oz) icing sugar, sifted
  • 40g (1½ oz) butter
  • 2tbsp custard powder
  • 1tsp vanilla extract
  • 3tbsp milk

For the topping:

  • 100g (3½ oz) plain chocolate, broken into chunks
  • 15g (½ oz) butter
  • 18cm (7in) square tin, lightly buttered

Nutritional information

Each portion contains:

  • Calories280


  • Fat6.0g


of an adult’s guideline daily amount

That’s goodtoknow

These will keep for a week in the fridge. Not suitable for freezing.


  1. Put the biscuits in a polythene bag and use your knuckles to crush them to crumbs.
  2. Heat the butter with the chocolate in a big bowl, in the microwave or over a pan of simmering water, until just melted. Take off the heat and stir in the egg. Stir in the biscuit crumbs, coconut and pecan nuts.
  3. Press the mixture into the tin, levelling the top with the back of a spoon. Bake in oven for 12 mins. Leave to cool.
  4. To make the filling: Beat all the ingredients in a bowl until smooth. Tip the biscuit base out on to a board. Spread with the filling and chill for an hour, or until firm.
  5. To make the topping: Melt the chocolate with the butter in a bowl in the microwave or over a pan of simmering water. Cool for a few minutes. Spread over the custard filling. Cool until set. Cut into squares.

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(27 ratings)

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Gordon’s Indulgent Mini Chocolate Tarts Makes:…

Gordon’s Indulgent Mini Chocolate Tarts

Makes: 10
Preparation time: 30 minutes
Cooking time: 30 minutes

You will need:
Oil, for greasing
400g plain chocolate, broken up
8 tbsp double cream
60g butter, cubed
2 tbsp caster sugar (optional)

For the sweet pastry:
125g butter
90g caster sugar
1 egg
250g plain flour, plus extra for dusting

For the peanut brittle:
150g caster sugar
100g salted peanuts, roughly chopped


1. First make the pastry. Whiz the butter and sugar in a food processor until just combined. Add the egg and whiz for thirty seconds. Add the flour and process for a few seconds until the dough just comes together (add 1 tablespoon of cold water if it seems too dry). Knead lightly on a floured surface, then shape into a flat disc. Wrap in cling film and chill for thirty minutes.

2. Preheat the oven to 190°C/Gas 5. Lightly grease ten 8cm fluted loose-bottomed mini tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 10 small discs using an 11cm fluted cutter. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork and rest for twenty minutes in the fridge. (They should be really firm and cold so that you can avoid having to blind bake them.)

3. Bake the rested tart cases in the preheated oven for twelve minutes until golden. Use a sharp knife to trim off the excess pastry, then cool the cases in their tins on a wire rack.

4. While the tarts are cooking, make the peanut brittle. Line a baking sheet with greaseproof paper or a lightly oiled sheet of foil. Put the sugar into a dry frying pan over a medium-high heat for three to four minutes and allow it to caramelise without stirring. Once the caramel begins to form, swirl it around the pan to ensure it colours evenly. After two to three minutes, when it’s beginning to turn light brown, add the peanuts and swirl to coat. Pour onto the prepared baking sheet, tilting it so that the peanut mixture spreads out thinly and evenly. It should harden almost immediately. Set aside for about ten minutes to cool.

5. Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for seven to eight minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

6. Spoon the ganache mix into the cooled tart cases and top with broken shards of peanut brittle. Chill for twenty minutes, then serve.

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Chocolate orange Easter cake

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  • 275g plain chocolate
  • 175g butter, softened
  • 225g caster sugar
  • 4 medium eggs
  • 200g self-raising flour
  • 1tbsp cocoa powder
  • 175g ground almonds
  • Grated zest of I orange
  • 2 tbsp Cointreau or orange liqueur
  • A few chocolate mini eggs, for decoration
  • Chocolate ganache:
  • 300g milk chocolate
  • 150ml double cream

That’s goodtoknow

If you prefer, you can top this cake with a simple chocolate butter cream; just beat 50g softened butter with 2tsp boiling water, 175g icing sugar and 25g cocoa powder until creamy.


  1. Preheat the oven to 180°C/160°C Fan/ Gas Mark 4. Grease and line the base of a 20cm round, deep cake tin.
  2. Break up 175g of the plain chocolate and place in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted). Allow to cool for 5 mins.
  3. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until light and creamy in texture. Separate the eggs and beat the yolks into the butter mixture. Beat in the melted, cooled chocolate. Fold in the flour, cocoa powder, ground almonds, orange zest and liqueur.
  4. In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Add a quarter of the egg whites to the chocolate mixture to help loosen it, mix in gently then fold in the remaining egg whites.
  5. Spread the mixture into the cake tin and bake for 50 mins-1 hour until firm to the touch and a skewer comes out cleanly.
  6. Cool in the tin for 5 mins then turn out and allow to cool completely on a wire rack.
  7. To make the chocolate ganache; break the chocolate up into pieces and place in a pan with the cream, warm over a very low heat, stirring all the time until melted and smooth then pour into a bowl and chill until thick enough to spread. Whisk lightly until thickened.
  8. To make the chocolate curls, melt the remaining plain chocolate in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted) then spread thinly on a marble board or the back of a cool metal baking tray. Allow to set without putting the chocolate in the fridge. Scrape a sharp knife at a 45 degree angle over the chocolate to make long curls
  9. Spread the top of the cake with the ganache, then arrange chocolate curls and Easter eggs on top.

By Nichola Palmer

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