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Ingredients >
50g/2oz cocoa powder
225ml/8fl oz hot water
100g/4oz softened butter
280g/10oz caster sugar
2 eggs
175g/6oz self-raising flour
½ tsp bicarbonate of soda
57g/2oz tube of caramel filled sweets (optional)
284ml/9½fl oz carton double cream
icing sugar, for dusting

For the meringue >
2 egg whites
100g/4oz caster sugar

Method >
1. Preheat the oven to 160C/325F/Gas 3. Lightly butter the bases of two 20cm/8in sandwich cake tins, then line each base with a circle of baking parchment (this makes it easier to remove the cakes from the tin). Butter the top of each circle.
2. Tip the cocoa into a medium bowl, then gradually pour in the hot water, whisking all the time until you have a smooth, dark liquid.
3. Put the butter and sugar in a large mixing bowl and whisk with an electric hand whisk for 2-3 minutes until combined. (It will not fluff up as much as an ordinary cake mixture as there is a lot more sugar than butter.)
4. Whisk in the eggs one at a time. The mixture will start to look thick and creamy.
5. Pour the cocoa mixture over the top of the creamed mixture.
6. Sift the flour and bicarbonate of soda over the top of the cocoa mix, then carefully stir the whole lot together to make a smooth batter (do this carefully to avoid knocking out too much air).
7. Pour the cake mix into the prepared tins and smooth the tops. Set aside while you make the meringue.
8. Whisk the egg whites until they form stiff peaks. Whisk in half the sugar until the mixture is glossy, then gently fold in the rest.
9. Spoon the meringue over the top of the cake mixture in both tins leaving a 2cm/¾in border around the edge (this gives room for it to spread while baking to cover the whole cake). Bake for 40 minutes until the meringue is crisp and the cake is cooked. Leave to cool for 5 minutes in the tin, then carefully loosen the edges of the cake and gently turn them out, one at a time, on to a folded tea towel. Invert on to a cooking rack so the meringue topping is uppermost. Leave to cool completely.
10. To serve, transfer one cake to a serving plate meringue-side up. Roughly chop the caramel filled sweets, if using. Whisk the cream until it just holds its shape, then fold in the sweets. Spread the cream over the top of the meringue, then cover with the other cake. Dust with icing sugar. Serves 12.

Served over crushed ice in a rocks glass, the Drambuie Fizz couples this Scottish spirit’s unique blend of Scotch whiskey and spiced honey, with the fragrant notes of freshly muddled limes.

Drambuie announces an exciting new cocktail to herald the summer season, the Drambuie Fizz cocktail. Like the signature Drambuie & Soda cocktail, which has enjoyed widespread popularity in the last year, the Drambuie Fizz is set to help a new generation of adult drinkers rediscover the unique taste of Drambuie.

Served over crushed ice in a rocks glass, the Drambuie Fizz couples this Scottish spirit’s unique blend of Scotch whiskey and spiced honey, with the fragrant notes of freshly muddled limes. The result is a cocktail that is bold, exotic and deceptively easy to make.

The combination of limes with the spiced Scotch whiskey liqueur in this evocative cocktail makes for an exciting alternative to popular cocktails like the caipirinha or the mojito and creates a rugged, classic drink that enhances the distinctive flavor of Drambuie.

• Recipe >
  Muddle 6 to 8 lime wedges in a rocks glass, then fill with crushed ice.
  Add 1.5 parts of Drambuie and top up with a splash of club soda.

VEGETARIAN MAIN COURSE > Asparagus and Avocado Wraps. This sumptuous dish blends asparagus and another aphrodisiac, the avocado that has been associated with sexuality throughout history. The Spanish found avocados so obscenely sexy, that Catholic priests forbade them. The creamy fruit has a high content of folic acid, as well as vitamin B6 and potassium, and is said to boost immune function. Use brown basmati rice for this dish as it has the lowest GI score of all the types of rice.

Ingredients > Serves 2
4 asparagus
1 ripe avocado, pitted and peeled
1 tbsp lime juice
1 garlic clove, crushed
125 /4 oz of cooked, cold brown basmati rice
3 tbsp plain, low fat yogurt
3 whole wheat tortillas, 10″ in diameter
a handful of fresh coriander, roughly chopped
2 tbsp chopped red onion

Method >
In a medium saucepan over high heat, bring 2 inches of water to the boil. Steam the asparagus until just tender, about 6 or 8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree. In another small bowl, stir together the rice and yogurt to mix well. Heat a dry large frying pan over medium heat. One at a time, heat the tortillas in the pan until softened, about 20 seconds a side. Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, coriander and onion. Fold in both sides and the bottom of each tortilla over the filling, then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to one hour. Return to room temperature before serving. To serve, cut each wrap in half crosswise. Serve with a crisp green salad.

PUDDING > Baked Dark Chocolate Pudding. Sounds very naughty, but there’s good reason for including it. Chocolate contains theobromine, an alkaloid similar to caffeine that has a stimulating effect. It also helps the brain produce the feelgood chemical serotonin. Be sure to indulge in high-quality dark chocolate, it contains large amounts of antioxidants, which help combat toxins within your body. If you can find it, try and use brown rice flour it works just as well as plain flour and has more fibre. This sugar-free pudding also uses Perfect Sweet in place of sugar, which has a very low GI value so its energy is released slowly over time.

Ingredients > Serves 2
100g/3oz good dark chocolate (min 60% cocoa)
1 large egg, separated
25g unsalted butter
1 tsp vanilla essence
1 tbsp Perfect Sweet
1/4 tbsp brown rice flour (plain flour if not), sieved

Method >
Preheat oven to 200C/390F. Butter two small individual souffl’ dishes and set aside. Melt chocolate in large heatproof bowl over hot water, then remove from heat and add in butter, Perfect Sweet and flour. Brown rice flour is used in place of plain flour as it is great for digestion, and tastes just as great. Beat the separated egg yolks and add to mixture, along with vanilla essence. Beat egg whites in a separate bowl and fold into mixture with large metal spoon until thoroughly incorporated. Pour into oven dish and cook until just set (10-15mins), then either serve warm, or allow to cool and reheat. Serve with red fruit coulis and a sprig of mint.

APERITIF > Pomegranate Passion, will get your evening off to a merry start. However, you don’t have to feel too guilty about enjoying this tipple as it is packed full of vitamins and uses a low calorie Champagne, a notorious aphrodisiac, and healthy sugar alternative.

Ingredients >
50ml vodka
20ml framboise
20ml lemon juice
8/10 fresh raspberries
Seeds from a pomegranate
1 tbsp Perfect Sweet (use instead of sugar as it contains 40 per cent less calories, and has a GI value of just 7)
30ml Laurent Perrier Ultra Brut Champagne (30 fewer calories per glass than normal champagne)

Method >
Muddle fruit. Add all other ingredients except Champagne. Shake and strain over crushed ice into a highball. Top with Champagne. Garnish with raspberry and pomegranate seeds.

STARTER > Oysters with a shallot and red wine vinaigrette. These succulent molluscs are the classic aphrodisiac. Raw oysters are very high in zinc, which raises testosterone production, thus increasing libido. Like some fish, oysters are high in omega-3 fatty acids, considered to increase one’s overall well-being, and are associated with a whole host of health benefits. The vinaigrette contains red wine vinegar, which has the same benefits as red wine for cardiovascular health.

Ingredients > Serves 2
6 oysters
For the shallot and red wine vinaigrette:
65ml/2 fl. oz cup of red wine vinegar
1 tablespoons of finely chopped shallots
1 teaspoons of Dijon style mustard
195ml/6 fl. oz cup olive oil
Salt and pepper to taste

Method >
In a small bowl, whisk together vinegar, shallots and mustard. Slowly add oil in a steady stream, whisking constantly until mixture is emulsified. Open up the oysters and pour away most of the liquid. Add a drizzle of vinaigrette to each oyster and enjoy!

MAIN COURSE > Lobster and Asparagus Alfredo. For elegance and passion, lobster is a great food as it is classy and will certainly impress your other half. We’ve teamed it with asparagus in this dish, which will seduce the palate with its elegant shape and delicate taste. Asparagus is a strong source of folic acid, potassium, fibre, vitamin B6, vitamins A and C, and thiamin so it is packed full of goodness. Very low in fat and high in protein lobster contains selenium, thought to have cancer-fighting properties, and like fish is high in Omega 3.

Ingredients > Serves 2
125g /4 oz fettuccine or tagliatelle
63g/2 oz asparagus, cut into 1 inch pieces
63g/2 oz sliced fresh mushrooms
1 tablespoon of butter
94g/3 oz cooked lobster meat, cut into bite-size pieces
80ml/2 fl.oz light single cream
47g/1 oz of shredded Parmesan cheese
Pinch of coarsely ground black pepper
Dash of ground nutmeg
Coarsely ground black pepper (optional)
Green salad

Method >
Cook the fettuccine or tagliatelle according to package directions; drain and set aside.
Meanwhile, in a large pan, fry the asparagus and mushrooms in butter for five minutes or until just tender. Add lobster and light cream; heat through. Add cooked pasta to the pan. Then add Parmesan cheese, a pinch of pepper, and the nutmeg. Toss until pasta is coated. If necessary, cook for two to three minutes until sauce is desired consistency. Serve immediately. Sprinkle with additional pepper, if desired, and serve with a green salad.

We tend to think of chocolate as a sweet candy created during modern times. But actually, chocolate dates back to the ancient people of Mesoamerica who drank chocolate as a bitter beverage. For these people chocolate wasn’t just a favorite food, it also played an important role in their religious and social lives. I have to admit chocolate is one of my favorite foods, but I do find the history of chocolate fascinating. Read on to see how chocolate is more than just a kiss, especially when added to a savory Mole!

MOLE SAUCE from OAXACA
As good as some of the pastes can be, many moles must be made from scratch, a very rewarding experience and is fun to do with a friend or two. Moles are better when prepared a day ahead and also freeze very well. Makes 3 cups.

Ingredients >
1 cup blanched almonds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1 teaspoon crushed cumin seeds
2 to 3 dried Ancho or Pablano chilies
2 tablespoons olive oil
1 large onion, diced
1 cup tomatoes oven roasted, then chopped
4 cups chicken broth
1 tablespoon Mexican oregano
4 tablespoons bitter sweet chocolate powder
1 tablespoon ground cinnamon
1/4 cup sugar
1-2 teaspoons dry chili flakes
1 tablespoon fresh coarse ground black pepper

Method >
In a cast iron skillet lightly toast the almonds and the seeds. Remove from pan and set aside. Lightly toast the chilies. Remove stems and seeds from the chilies and put into a bowl and cover with about a cup of hot water until softened. Put almonds and seeds in a blender or food processor and pulverize. When the chilies are soft, put them and their soaking liquid in the blender and crush. Then force through a sieve to remove any bits and pieces.
Heat olive oil in a heavy skillet and lightly sauté the onion, garlic and tomatoes. Add the chili, seed, nut puree, oregano and broth. Bring to a boil and then reduce the heat to a simmer. Continue to simmer until the mixture has reduced by about half. Add the remaining ingredients and simmer for another 15 to 20 minutes. Cool slightly, then process in a blender or food processor. Add sauce to seared chicken, pork or it’s original turkey and cook slowly to allow flavors to be absorbed.

HOT CHOCOLATE BERRY CUPCAKES
This sweet was created in my restaurant my years ago as a hot dessert to satisfy chocaholics. Wherever your addiction level is, once served hot with cool ice cream it will satisfy the most ravenous of any addiction. Makes 8-10

Ingredients >
1 1/4 cups all-purpose flour
1 1/3 cups sugar
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon white vinegar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla

For the filling:
8 ounces cream cheese, room temperature
2 teaspoons grated orange peel ¾ cup semi sweet chocolate, chopped

Method >
Preheat oven to 375 degrees.
In a medium bowl combine the flour, 1 cup sugar, cocoa, baking soda, salt, and mix well.
Combine the milk vinegar in a separate bowl and allow to stand 5 minutes for the milk to sour. Add the oil, egg, and vanilla and mix well.
Pour the wet ingredients into the dry ingredients and mix until just moistened. Do not over beat.
In a small bowl combine the cream cheese, remaining 1/3 cup sugar, orange peel and chopped chocolate and mix until well blended.
Pour the batter evenly into four or six ounce buttered ceramic ramekins or cupcake tins. Divide the cream cheese mixture into 10 equal balls and drop one into the center of each batter. Bake for 7-8 minutes. Remove the ramekins, let stand for 2-3 minutes, and unmold if desired, or eat right out of the ramekin. Note: batter can be prepared ahead of a dinner party by pouring into ramekins and storing in refrigerator for 3-4 hours.
OPTIONAL: Prior to baking, drop 3-4 raspberries with cream cheese inside each cupcake.