(This article is sponsored by Milan Restaurant)

Chocolate Tray Bake

Ingredients

1 cup superfine sugar

1 cup soft margarine

4 eggs beaten

4tbsp milk

3 cups self rising flour, sifted

3 tbsp cocoa powder, sifted

1/3 cup milk chocolate chips

1/3 cup dark chocolate chips

1/3 cup white chocolate chips

Confectioner’s sugar to dust

• Grease a 13x9x2 inch cake pan with a little butter or margarine.

• Place all the ingredients in the order listed except the chocolate chips and confectioner’s sugar in a large mixing bowl and beat together until smooth.

• Beat in the milk, dark and white chocolate chips.

• Spoon the mixture into the prepared cake pan and level the surface.

• Bake in a preheated oven at 350 degrees for 30 to 40 minutes until risen and springy to the touch. Cool in the pan

• Serve warm with cream for a delicious dessert

Chocolate Mousse

Ingredients

31/2 ounces dark chocolate, melted

11/4 cups plain yoghurt

2/3 cup cream cheese

4 tablespoons sugar

1 tablespoon orange juice

1 tablespoon brandy

1/1/2 teaspoon agar

9 tablespoon cold water

2 large egg whites

Coarsely grated dark and white chocolate and orange zest to decorate

• Put the chocolate, yoghurt, cream cheese, sugar, orange juice and brandy in a food processor and process for 30 seconds. Transfer the mixture to a large bowl.

• Sprinkle the agar over the water and stir until completely dissolved.

• In a small pan, bring the agar and water to a boil for 2 minutes. Set aside to cool slightly then stir into the chocolate mixture.

• Whisk the egg whites until stiff peaks form, then fold them into the chocolate mixture using the metal spoon.

• Line a 4 cup loaf pan with plastic wrap. Spoon the mousse into it. Chill for 2 hours in the refrigerator, until set. Turn the mousse out onto a serving plate, decorate with chocolate and orange zest and serve.

Chocolate Fruit Tartlets

Ingredients

11/4 cups all purpose flour

3 tbsp unsweetened cocoa

2/3 cup butter

3 tbsp superfine sugar

2 -3 tbsp water

1 1/3 ounces dark chocolate

½ chopped mixed nuts, toasted

12 ounces prepared fruit

3 tbsp apricot preserve or red currant jelly

• Sift together the flour and unsweetened cocoa into a mixing bowl. Cut the butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

• Stir in the sugar. Add just enough of the water to mix it to soft dough, approximately 1-2 tablespoons. Cover and chill in the refrigerator for about 15 minutes.

• Roll out the dough on a lightly floured surface and use to line six 4 inch tartlet pans. Prick the dough with a fork and line the pie shells with a little crumpled foil. Bake in a preheated oven at 375 degrees for 10 minutes.

• Remove the foil and bake for a further 5-10 minutes until the pastry is crisp. Place the pans on a wire rack to cool completely.

• Melt the chocolate. Spread out the chopped nuts on to a plate. Remove the pie shells from the tin pans. Spread melted chocolates on the rims, then dip in the nuts. Let set.

• Arrange the fruits in the tartlet shells. Melt the apricot preserve or red currant jelly with the remaining 1 tablespoon of water and brush it over the fruit. Chill the tartlets until required

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