Once you've mastered the art of melting chocolate - see How to Cook section on the site - you are opening yourself up to a world of wonderful chocolate recipes, from chocolate bread-and-butter-pudding to profiteroles and Sachertorte. Who can resist?
Made in moments, this trifle is a real treat for chocolate lovers. And even complete beginners can make this, as all it involves is a quick trawl round the supermarket and an assembly job.
This recipe looks so impressive that your guests will think you've spent all day in the kitchen. Little do they know that this is a quick and easy recipe that you can make in advance, then just sit back and wait for the compliments!
Delia describes this classic chocolate recipe as 'not only one of the best desserts I've tried but also one of the easiest', so if you're looking for an indulgent dessert to impress, that can even be made ahead and frozen, this is it!
Extremely rich and packed with wonderful almondy amaretti flavours, this grown-up cake can just as well be served as a dinner-party dessert, with or without cream.
A 1960s' revival here which looks impressive but is actually very easy to make - Delia has a foolproof way of rolling the flour-free roulade and the chocolate curls are child's play.
Although this sublime chocolate dessert includes home-made (and very easy!) vanilla ice cream, if time is short you could always cheat and use a good bought one, then just add the hot chocolate sauce and toppings. Easy!
Wholemeal flour adds lightness to this stunning, classic cake - and of course you can kid yourself that it's a healthy option too! What could be better with a cup of tea?
Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?
Chocolate, nuts and brandy find their way into this wonderful Italian Christmas cake from Anna del Conte - so good you could also serve it for dessert.
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
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