The Bartrum's Bar One Chocolate Sauce

410g can Evaporated milk
4 x 100g bars Bar One (Mars bars) chocolate

Place evaporated milk in a mixing bowl, microwave on 50% power (Medium)
for 3-4 minutes until heated
Cut chocolates into small pieces, add to milk.
Microwave on 50% power (Medium) for 3-4 minutes or until melted and
thickened, stirring frequently

Rachel's Chocolate Brownies (very goooeey!)

110g (40z) Butter
110g (4oz) Plain Chocolate
225 g (8 oz) Caster Sugar
2 Beaten eggs
110g (4 oz) Plain Flour
1/2 teaspoon Baking Powder
a pinch of salt

Set the oven to 180C/350F
Grease a shallow oblong tin

Break the chocolate into a bowl and add the butter. Place the bowl over a saucepan of gently simmering water. When the butter and chocolate have melted, take the bowl off the heat and stir in all the other ingredients.

Spread the mixture into the tin and bake in the oven for 30 minutes.

Let the mixture cool in the tin for 10 minutes. It will sink a little in the middle. Cut the brownies into squares and cool on a wire rack.

Vicky's Cow Pat Pie

If you do not have any chocolate in the house or do not want to head out, do not read this recipe as it will start your chocolate cravings.

SERVES 4
Ingredients
125g/5oz self raising flour
15g/5oz cornflour
15g/5oz cocoa powder
Pinch of salt
75g/3oz butter
75g/3oz caster sugar
1 large beaten egg
5-6 tablespoons cold milk
for mixing

Method
Sift flour, cornflour, cocoa powder and salt into bowl
Rub in butter finely
Add sugar. Mix to fairly soft consistency with egg and milk
Stir briskly until well combined.
Transfer to 1/2 to 1 litre (1 1/2 - 2 pint) buttered pie dish. Put into the centre of moderately hot oven (190C/375F) and bake for 15 minutes. Reduce temperature to moderate (160C/325F) and bake a further 35-40 minutes (or until wooden cocktail stick inserted into centre of pudding comes out clean). Remove from oven and turn out on to warm plate.
Serve with fresh cream or a sweet sauce (We usually use a chocolate sauce which, you will understand, has been given a similarly appropriate name!)

UNMENTIONABLE SAUCE
SERVES 4-6
Ingredients
1 level tablespoon cornflour
300ml/ ½ pint milk
50g/2oz grated plain chocolate
1/2 teaspoon vanilla essence
15g/1/2 oz butter
1 to 1 1/2 level tablespoons caster sugar
Method
Mix cornflour to smooth paste with a little of the cold milk
Put remainder of milk into saucepan and add chocolate. Heat very slowly until chocolate melts
Pour onto cornflour paste and mix well. Return to pan
Cook, stirring, until sauce comes to the boil and thickens
Add vanilla, butter and sugar. Simmer for 3 minutes

White Chocolate Cheesecake

This is an amazing cheese cake, I get asked to make it so many times, unfortuately it takes hours to prepare, so is a rarity.

I can not be married to Mike and not be able to make cheesecake, luckily we have found that Fegos across the road from us does the best baked cheesecake in Cape Town.

200g digestive biscuits
90g butter
75g white chocolate, broken
200g cream cheese
150g caster sugar
4 eggs, separated (discard 2 whites)
568ml carton double cream
4 leaves gelatine
(lots of mixing bowls)

Put biscuits in a plastic bag and crush. Stir in the melted butter. Press mixture into the base of 24cm loose bottomed tin, sides lined with baking paper. Press the biscuit mix into the base. Chill while preparing the topping.

Put the chocolate in a bowl over a pan of boiling water and leave to melt. Whisk the cheese, sugar and egg yolks in a bowl until smooth.

Gently warm 100ml cream in a small pan. Turn off the heat. Add the gelatine. Leave for 5 minutes to soften. Whisk until smooth. Set aside.

Lightly whip the remaining cream until it holds soft peaks, then fold in the melted white chocolate.

Whip egg whites until stiff, set aside. Stir the gelatine mixture into the cream cheese mixture. Fold in the cream and chocolate mixture, then the egg whites. Pour over the biscuit base. Put in the fridge for at least 4 hours.

Sandy's Chocolate Cake

I think the story behind this recipe is that Aunty Mim made Sandy steal it from a friends mum.

I have not made this yet, but is supposed to be the best chocolate cake.

Sift together (in smaller bowl)
2 cups self raising flour
1 1/2 cups sugar
2 teaspoons baking powder
4 tablespoons cocoa powder
Pinch salt

Separate 3 (three) eggs
Beat egg whites until stiff –set aside

Beat egg YOLKS and add (in large bowl)

1 cup oil 1 tsp vanilla ess. 1 cup boiling water

Add sifted dry ingredients to above
Lastly fold in stiff egg whites

Bake at 180 degrees c for 25 to 30 mins

Louise's Chocolate Mousse

The most amazing chocolate mousse.

First tasted at Andrew & Louise's House in Cape Town after a great steak braai.

I usually love to make a dark dark chocolate mousse, but unfortunately there are only a couple of real connoisseurs in our family, so this mousse really is the next best thing and was a big hit at Dad's 60th Birthday Party in June.


3 large slabs of chocolate (2 milk, 1 dark(70%Cocoa))
6 eggs separated (medium to large)
2 x 250ml cream
3T castor sugar


Melt chocolate, in double boiler and allow to cool (I do this in the microwave for 2 mins, then stir to see if it is melted enough, much easier)

Separate eggs
Beat egg whites and set aside – NB egg whites must be stiff!
Beat yellows with castor sugar, add to cooled chocolate
Chocolate will go stiff.
Fold in the whipped cream (Cream must form peaks)
Fold in the stiff egg whites gently to retain fluff

Refrigerate until set, usually takes a good four hours
Serves 10-12