Nutmeg and Chili Chocolate Souffle

In the spirit of Valentine's day I've decided to make something rather sinful, which apparently boasts aphrodisiac qualities.

This souffle has 3 distinct tastes. Nutmeg which is tasted first, has been though of as an aphrodisiac for centuries. It's believed in Eastern cultures that nutmeg increases both sex drive and fertility. Chocolate, the strongest flavor in this dessert, is a stimulant that mimics endorphins, giving an overall sense of well being and excitement. Chili, the last flavour undertone, is thought to release endorphins giving the body a natural high.

Nutmeg and Chili Chocolate Souffle
50 grams (half a regular sized chocolate bar) dark chocolate. Do not use bakers chocolate.
1/2 chili pepper
3 eggs
2 tablespoons sugar
pinch of freshly grated nutmeg
unsalted butter to coat ramekins

Preheat fan oven to 180 degrees C (200 degrees C if conventional oven.) Butter 2 large ramekins or 4 small ramekins. In a food processor pulse the dark chocolate and the chili until a course powder forms. Melt the chocolate mixture in a double boiler or in the microwave. Separate the eggs. Put the whites in a large bowl and the yolk of the egg back into the food processor. Whisk the egg whites until they form a soft peak (about 5 minutes using an electric egg beater) Add the sugar to the egg whites and whisk a further 2-3 minutes. Mix the melted chocolate with the egg yolks in the food processor. Fold the chocolate mixture into the egg white. Add a pinch of nutmeg to the mixture and pour into the buttered ramekins. Bake for 15 minutes.


Serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Simon's Chocolate Birthday Cake

OK, OK so I know this recipe has nothing to do with St Margarets. I also know it's not the healthiest recipe I've ever made, but I have gotten so many compliments on this cake that I wanted to share the recipe.

This recipe came about because Simon, my boyfriend, loves chocolate cake. The night before his birthday, I went to the store and picked up Philadelphia and icing sugar because I knew I was going to be making a cake, what I had forgotten to get was milk, regular sugar, and a bag of flour. Luckily I had some supplies at home, but I needed a recipe that didn't need loads of ingredients and that I could make with what I had.

This chocolate cake is really quick and easy to make and the result is a really moist cake.

Chocolate Cake
3 cups of all purpose flour
1/2 cup of sugar
1/4 cup of honey
1/2 cup of sweetened cocoa powder
2 teaspoons of baking soda
1 teaspoon of salt
2 tablespoons of white vinegar
3/4 cup of walnut oil (or vegetable oil)
2 teaspoons of vanilla
2 cups water
1 egg

Pour all the dry ingredients into a bowl and mix a few times with a spoon. Pour the wet ingredients on top of this and mix with a whisk until everything is beaten together. (A few lumps are OK but don't leave too many)

Pour batter into 2 greased round cake pans

Bake at 180 degrees C for 30-40 minutes. To check that the cake is done, insert a knife into the cake. If the knife comes out clean the cake is done cooking.


Chocolate Icing
2/3 of a container of Light Philadelphia
1 cup of icing sugar (If you want to make a vanilla frosting use 3/4 cup of sugar and omit the chocolate)
1 teaspoon vanilla
60 (2 oz) grams of unsweetened dark chocolate (I used Venezuelan Black from Waitrose)

Combine the softened butter, Philadelphia, icing sugar and vanilla with a whisk or electric beater. Grate or finely chop the dark chocolate and put in a microwave proof bowl. Heat for about 40-60 seconds in the microwave until it is melted but not boiling. Pour the chocolate into the icing and mix together until the icing has a smooth colour.

Put the icing in the refrigerator until the cake is fully baked.

When the cake comes out of the oven, remove it from the pans and allow it to rest for 20-30 minutes. Also at this point take the icing out of the refrigerator so it is easy to spread when the cake has cooled.

Frost the cake and store it in the refrigerator until it is ready to serve.

This cake can be frozen.