Chocolate Pudding (copy paste fr Jamie O)

455g best-quality cooking chocolate (70% cocoa solids) 50ml hot espresso or good strong instant coffee 125g butter, plus extra for greasing 6 eggs, free-range or organic, separated 200g caster sugar 100g ground almonds 100g rice flour 1 small handful chopped hazelnuts, toasted method This pudding is chocolate heaven! The original recipe idea for it came from my mate Ben, the head chef at Monte's. I've changed it round a bit to make it easier to make at home. Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3-inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5. Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18 to 20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.

Almond Cake with Lemon (jamie O)

ingredients 120g softened butter, plus a little extra for greasing 120g caster sugar, plus 1 tablespoon extra 4 large eggs, preferably free-range or organic, separated zest and juice of 2 lemons 60g self-raising flour, sifted 120g ground almonds 2 tablespoons milk 75g poppy seeds 50g icing sugar 1 teaspoon mixed spice crème fraîche, to serve method A great family treat for the Easter weekend! Preheat your oven to 180ºC/350ºF/gas 4. Rub a 20cm cake tin with butter. Whizz the butter and sugar in a food processor until light and fluffy. Add the egg yolks, one at a time, while the motor is running, then the lemon zest and juice. When the mixture is nice and smooth, pulse in the flour and almonds and finally the milk. Don't mix it too much – just enough to combine. Spoon the mixture into a bowl, stir in the poppy seeds and put to one side. In a very clean bowl, whisk the egg whites until they form soft peaks. Beat in the remaining 1 tablespoon of sugar until smooth. Stir a spoonful of egg white into the almond mixture. Add the rest of the egg white and fold together carefully – you don't want to beat the bubbles out of the egg white. Spoon into the prepared cake tin and smooth the mix out evenly with the back of a spoon. Place on the middle shelf of your preheated oven and bake for about 45 minutes until cooked through, risen and golden brown. When cool, sift the icing sugar and mixed spice over the top of the cake and serve with dollops of crème fraîche. tip: The butter needs to be very soft, so take it out of the fridge in advance.