Choc chip cake

250g Self raising flour
250g Butter
150g Caster Sugar
4 eggs
1 tbsp Vanilla essence
100g chocolate chips (I used 105g chopped dark chocolate)

1. In a mixer, mix the sugar and butter until smooth
   
   
   Whisk the eggs until it is frothy and gradually incorporated in to the butter and sugar mixture. you will need to repeat whisking the eggs and scoping the froth until all the egg has been used up.
2. Sieve the flour into the mixture and fold in with a metal serving spoon until smooth and add the vanilla extract and chocolate chips. Preheat oven to 200 degree centigrade
3. Spread a knob of butter in a baking tin and then dust with flour. Pour in the cake mixture and set temperature to 160c and bake for 30 mins or until a tooth pick inserted into the cake comes out clean and not sticky. 
   
   
   From BBC Good Food. Viewer recipe. 
   
   
   Cooked it for around 45 minutes. Centre was still moist after 30 even though skewer came up clean. Quite eggy and dense in texture but moist and sweet. Tom really liked it. 

Nigel Slater's Black banana cake

• This was really tasty. Made 10th April. 
  
  
  175g/6oz unsalted butter, softened
• 175g/6oz sugar (half light muscovado, half golden caster)
• 75g/2½oz hazelnuts
• 2 free-range eggs
• 175g/6oz self-raising flour
• 2 very ripe bananas (about 250g/9oz total weight)
• drop vanilla extract
• 175g/6oz good-quality dark or milk chocolate chips
• a little demerara sugar
  
  
  
  
  1. Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a 20cm x 12cm/8in x 5in loaf tin with baking parchment.
  2. Beat the butter and sugars until light and coffee-coloured. This is best achieved in a food mixer.
  3. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely.
  
  
  
  
  1. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour.
  2. Peel the bananas and chop them the small pieces. Gently fold the vanilla extract, the bananas and the chocolate chips into the cake mixture, turning gently and taking care not to overmix.
  3. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly.

Dark Chocolate Ginger Beetroot Cake

From Abel and Cole. 7 Weight Watchers points per serving if there are 12 servings per cake.

A Shropshire-based beetroot grower once invited me for tea and offered me a slice of chocolate beetroot cake, alongside beetroot sorbet and other beet treats. This is my take on the cake. It's a fabulous way to use up your roots, and the beetroot is not there as a gimmicky ingredient. It lends a lovely moistness, an earthy sweetness and a rich, ruby tinge. Serves 8.

• 200g beetroot
• 125g plain flour
• 1 1/2 tsp baking powder
• Pinch of sea salt, crushed finely
• 150g caster sugar
• 200g unsalted butter, at room temperature
• 1 tsp ground ginger
• 3 whole eggs
• 150g dark chocolate, finely grated
• Crème fraiche to serve

First, cook your beetroot. Put in a pot, cover with water and boil for 1 hour, or until tender enough to pierce right through with a fork. Peel, brushing the skin off with your fingers while holding the beets under a lightly running tap. Roughly chop and puree in a food processor until smooth.

Preheat the oven to 190C. Sift the flour, baking powder and salt into a large bowl. Separate the eggs. Whisk the yolks with the butter and the sugar until pale and creamy. Whisk the whites until stiff and meringue-like. Gently fold the yolk mix to the flour. Then, fold the whites in 1/3 at a time. Gently stir in the beet puree, chocolate and ginger.

Grease an 18.5cm (7in) cake tin with butter, dust with enough flour to coat - or line with parchment paper. Add the cake mix. Bake for 50 minutes, until a skewer comes out clean. It will be fairly moist, almost fudgy in the middle. Allow to sit for 10 minutes, then turn our and cool on a rack. Serve with crème fraiche.

Chilli chocolate truffles

A tasty looking recipe from Cooking for Engineers: Hatch Chile Infused Chocolate Truffes

Here's a plain chocolate truffle recipe from the same site: Chocolate truffles.