Triple Chocolate Buckwheat Cookies

Using buckwheat flour makes these lovely cookies gluten-free.

2/3 cup small bittersweet chocolate chips
5 oz. bittersweet chocolate (preferably at least 70% cocoa solids)
3/4 cup plus 2 tbs. buckwheat flour
3 tbs. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
4 tbs. soft, unsalted butter
1/2 cup plus 2 tbs. soft dark brown sugar
1 tsp. vanilla paste or extract
2 extra large eggs, fridge-cold

Clatter the chocolate chips into a flatfish dish and put in the fridge while you get on making the batter. This makes them not melt too much in the baking.

Heat the oven to 350°F and line two baking sheets with parchment paper.

Roughly chop the bittersweet chocolate and melt it either in a suitable bowl in the microwave or over a saucepan of just simmering water. Set aside to cool a little.

In another bowl, fork together the flour, cocoa, baking soda and salt.

In yet another bowl or that of a free-standing mixer, combine the butter and sugar with the vanilla and cream together. Beat in the slightly cooled, melted chocolate and the eggs, one at a time. Scrape down the sides, then carefully beat in the dry ingredients.

Using a wooden spoon or a spatula, fold in the cold chocolate chip. Dollop by tablespoonfuls onto the lined baking sheets, leaving about 2 1/2″ between each one. Put the bowl with the remaining dough in the fridge while these cook. Bake for 9-10 minutes,  until they are set around the edges, but otherwise seem undercooked. Remove them from the oven and leave to sit on the baking sheets for 10 before transferring them to a wire rack to cool completely.

When the baking sheet is cool, repeat with the remaining dough.

Yields approx. 25

Meringue Gelato Cake with Chocolate Sauce

There couldn’t be an easier or more delish pudding than this!

1 1/4 cups heavy cream
1 oz. bittersweet chocolate (at least 62% cocoa solids), finely chopped
1 tbs. coffee liqueur
4 oz. store-bought meringue cookies
8 oz. raspberries, to serve

For the chocolate sauce:

1 cup heavy cream
2/3 cup bittersweet chocolate (at least 62% cocoa solids), finely chopped
2 tbs. coffee liqueur

Line a loaf tin with plastic wrap, making sure you have enough overhang to come over the top later.

Whip the cream until thick but still soft, then fold in the chopped chocolate and coffee liqueur. Crumble in the meringue cookies and gently fold. Pack into the loaf tin, pressing it down with a spatula as you go. Bring the plastic wrap over and seal the top. Freeze until solid, about 8 hours or overnight.

To make the chocolate sauce, heat the cream and chocolate over a gentle heat until almost melted. Remove from the heat and whisk in the cream. Set aside to cool a bit.

To serve, unwrap the layers of plastic wrap and use them to lift out the ice-cream brick. Turn over onto a serving tray and cut into slices. Zigzag with chocolate sauce and sprinkle with raspberries.

Serves 6-8