Gateau au Coeur de Chocolat

Fall In Love With A Gateau au Coeur de Chocolat

This irresistible cake recipe is perfect for Valentine’s Day!  Combining delicious milk chocolate, velvety beetroot and Bonne Maman’s sumptuous Raspberry Conserve for the ultimate Gateau au Coeur de Chocolat. What a way to end a romantic meal! Whilst the recipe states that it serves 6-8 we’re sure you could eat this for 2 (or even just 1…responsibly of course!)

Ingredients: (Serves 6-8)

100g (3 ½ oz) cooked beetroot, roughly chopped

5 tbsp Bonne Maman Raspberry Conserve

125g (4 ½ oz) milk chocolate, chopped

125g (4 ½ oz) unsalted butter, diced

125g (4 ½ oz) plain flour

1 tsp baking powder

6 tsp cocoa powder

3 medium eggs, separated

110g (4oz) golden caster sugar

15g (1/2 oz) finely chopped hazelnuts

Fresh raspberries and icing sugar to decorate

Gateau au Coeur de Chocolat


  1. Heat the oven to 180C, fan oven 160C, gas mark 4. Grease and line a 15cm wide, 8cm deep heart-shaped tin with baking parchment.
  2. Put the beetroot and 2 tbsp of the conserve in a blender and blitz for a few seconds to puree.
  3. Put 100g of the chocolate and 100g of the butter into a large heatproof bowl and set over a saucepan of gently simmering water for 10 minutes to melt.
  4. Meanwhile, sift together 70g of the flour, the baking powder and 5 tsp of the cocoa.
  5. Stir the melted chocolate and butter together until smooth. Now beat in the egg yolks until smooth. Fold in the beetroot puree.
  6. Whisk the egg whites until stiff then gradually whisk in 85g of the sugar until the egg whites are stiff and shiny. Fold into the beetroot mixture. Now sift the dry ingredients again into the bowl and fold in quickly using a large metal spoon.
  7. Spoon the mixture into the prepared tin, turn the oven down to 160C, fan oven 140C, gas mark 3. and put in the oven for 45mins to 1hr. A skewer pushed into the centre should come out clean. Leave to cool in the tin before turning out.
  8. Meanwhile, make the chocolate crumbs. Put the remaining 55g of plain flour, 1 tsp cocoa, 25g caster sugar and 25g of butter into a small bowl and rub together until crumbly. Spread on a foil-lined baking sheet and put into the oven for 15-20 minutes until lightly baked. Cool.
  9. Finely grate the remaining 25g chocolate into the cold crumbs and add the hazelnuts.
  10. Turn the cake bottom up and spread with the remaining conserve. Spoon over the chocolate crumbs and pat down well into the conserve.
  11. Put a heart of fresh raspberries on top and dust with icing sugar before serving.

Cook’s tips:

– Any of Bonne Maman‘s* red fruit conserves can be used in this cake. Try Black Cherry, Wild Blueberry or Strawberry and Wild Strawberry.

– The width of heart shaped tin is measured from the dip in the top of the heart to the point. If you don’t have a heart – shaped tin use a 900g loaf tin instead.

– Vacuum-packed, cooked beetroot is available from all major supermarkets. Check label to make sure it’s not in vinegar!

– The cake without the fresh raspberries freezes well for up to 1 month.

*This is a recommendation you may of course use other brands as you wish.

A Taste of Tiger Prawn with Sweetcorn and Chilli from Ching He Huang

Gung Hay Fat Choy!  With Chinese New Year on January 28th it is the perfect opportunity to sample a range of Chinese delicacies and treats. 2017 is The Year of the Rooster  and it will be a powerful one,  a year dominated by the orientation towards progress, honour and integrity, when people will learn to temper their ardour. It will also have its challenges requiring quick wit and practical solutions.  TV chef and cookbook author Ching He Huang, says it’s good to know that in a Rooster Year, all of the Chinese animals can reap great rewards by tapping into the rooster traits of loyalty, commitment, hard work and  family values.  Ching’s delicious and auspicious New Year food is full of Eastern promise with recipes which honour Chinese New Year traditions, but also bring a fresh and healthier taste to the festive table.

‘Food and fortune are closely linked at  Chinese New Year and huge amounts of food are bought, prepared and eaten to bring good fortune. One tasty ritual is to eat sticky rice cakes, known as Nian Gao, both sweet and savoury. These are round, slightly raised, made of rice flour, steamed, cooled, cut into bite size pieces, pan-fried and served with oyster sauce’  – Ching He Huang

A quick and tasty stir-fry that is symbolic for Chinese New Year, so dust off your wok and try this easy but delicious prawn recipe. Prawns symbolise happiness as they are homonym for ‘laughter’ and their reddish colour is synonymous with ‘luck’. The yellow colour of the corn resembles small nuggets of gold symbolizing ‘wealth’.

Tiger Prawn with Sweetcorn and Chilli

Tiger Prawn with Sweetcorn and Chilli

Serves two  as a main or two-four to share with other dishes

Preparation time: 5 minutes

Cooking time: 5 minutes


  • 2 tablespoon of groundnut oil
  • 1 inch piece of fresh root ginger, peeled and grated
  • 200g Large Tiger Prawns, shell on, head and tail on, deveined, cleaned, rinsed in cold water
  • 3 tablespoon Shaosing rice wine or dry sherry
  • 2 small Fresno chillies, deseeded and finely chopped
  • 2 whole Sweetcorn, kernels removed
  • 2 tablespoon low sodium light soy sauce
  • 1 tablespoon clear rice vinegar
  • 1 dash of chilli oil
  • 1 tablespoon toasted sesame oil

For the garnish

1 large spring onion, finely sliced (optional)


  1. Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and add the ginger and very quickly stir for a few seconds. Then add in the prawns. Cook the prawns for 1 minute tossing them in the wok then add in the Shaosing rice wine and try to catch the flame by tilting the wok near the flames of the gas burner (be careful when doing this).
  2. Add in the chilli and the Sweetcorn kernels, cooking, tossing and stirring for 1 minute. Then add the low sodium light soy sauce, clear rice vinegar, chilli oil and the toasted sesame oil cooking for another minute until all the shells of the prawns have turned pink and are cooked through and the Sweetcorn kernels have softened. Give it a final stir and then transfer to a serving dish. Garnish with sliced spring onions and serve with brown or Jasmine rice.

Foodie Heaven at Greenwich Market

Greenwich Market in South East London is a veritable delight for foodies. Aside from having a range of independent designers and creatives selling their wares the diversity of food stalls on offers is such a joy.

You can pretty much sample food from every continent (although it would be great to see more African and South American food). Check out this short video introduction to what’s on offer in Greenwich and if you’re a Londoner be a tourist in your own city!