I started writing about my favourite book (huge book lover over here!), but because today is World Chocolate Day, I decided to write about my favourite recipe book, The Primrose Bakery Book, and my top 3 chocolate recipes. And while I’m typing I’m sitting with the last three Ferrero Roche balls… These recipes are for reals good. It’s orgasmic good. Like, your husband will email me to thank me – good. I’m not saying it’s seriously a turn on, but ummmm I might just have to warn you…I have made these recipes a couple of times. And now I have four kids. Coincidence?

BOOKS, BOOKS, AND MORE BOOKS

Since I can recall, I have loved reading. Any book I could get my hands on. And when I was finally allowed to get my own library card, it was over. I would hop on my bicycle and head to our local library so often, they should have named a corner after me.

On my 10th birthday, my parents gave me my first Kook & Geniet book for kids. I literally tried every recipe in that book. I opened up a Sunday lunch cafe at my own house. My parents had to pay to eat the food they bought at the store two days ago, because I made a grilled cheese sandwich, and poured the orange juice myself.

kids recipe book

I remember when I was about 12, my mom had to phone our school librarian and stop her for letting me into the library during exam times. I would read non-stop.

A CHOCOLATE A DAY KEEPS THE BAD MOOD AWAY

I’ve tried so many different chocolate recipes over the last two decades. Some were winners from the beginning (like the no-bake chocolate cookies from my first cook book that I still make for my kids) and some needed adjusting and readjusting to find the perfect balance of chocolate-y goodness.

Also, the quality of your chocolate makes a HUGE difference. If you’re opting for baking chocolate, make sure it’s the good stuff.

I always say this to my friends who say they have a problem with chocolate, (and yes, I seriously need a T-shirt that says this) :

Chocolate is never a problem. It’s always the answer!

Mama To The Power of 4

FUDGY CHOCOLATE BROWNIES

You will need:

  • 225g good quality chocolate
  • 170g butter, melted (3/4 cup)
  • 250g sugar (1 & 1/4 cups)
  • 2 eggs
  • 2tsp vanilla essence
  • 95g all-purpose flour (3/4 cup)
  • 30g cocoa powder (1/4 cup)
  • 1tsp salt

Preheat the oven to 180°C and line your baking dish with baking paper.

Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.

In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color. Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.

Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Serve with ice cream, or hide in your cupboard until the last piece is consumed!

primrose bakery book

MARS BAR CAKE

You will need:

  • 70g unsalted butter
  • 3tbsp golden syrup
  • 6 Mars chocolate bars (standard 58g bars) chopped into pieces
  • 4cups cornflakes

Grease a sandwich/bread tin, and line it with baking paper.

Melt the butter and golden syrup gently in a heavy -based saucepan over a very low heat, stirring continuously. Add the chopped Mars bars and keep stirring until they have just melted. Remove from the heat and then gently fold in the cornflakes.

Spoon the mixture into the tin, pressing it down to distribute it evenly. Allow it to cool and set completely before serving, which takes about an hour. Remove from the tin, peel away the baking paper and cut into slices. It will inevitably be very sticky. As an extra treat, melt another Mars bar of two and pour over before cutting into slices. (Ensure it’s cooled down completely)

These will keep for about 3 days in an airtight tin or wrapped in clingwrap and stored at room temperature.

chocolate mars bars
chocolate covered mars cake bars

And now, last, but not nearly least, is my favourite and go-to orgasmic dessert:

MICROWAVE MUG DOUBLE CHOCOLATE BROWNIE

You will need:

  • 1/4 cup all purpose flour
  • 1/4 cup packed light or dark brown sugar
  • 2 tablespoons cocoa powder
  • pinch of salt
  • 2 tablespoons canola oil
  • 2 tablespoons milk, coffee or water (go with coffee whenever you can!)
  • 2 tablespoons chocolate chips

 Mix together the flour, sugar, cocoa powder, and salt until smooth in a small bowl. Add the oil, milk, and chocolate chips. Mix until thick and stiff and pour into a microwave-safe cup, mug or ramekin.

Cook in the microwave for 1 1/2 minutes for a gooey brownie, or 2 1/2 minutes for a well-done brownie.

If you can, wait another minute or two for it to cool down before indulging in this erotic and almost sinful chocolate dessert!

chocolate mug brownie

I hope these will inspire you to create something incredible today. As a disclaimer, I have to add that I take no responsibility for the girl-boners that might arise (pun intended), or the activities that might come after eating these arousing chocolate desserts.

Happy World Chocolate Day!

Love,

Simone

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