International Chocolate Day 2016: Sweet treats, from macaroon to brownie recipes

Not that anyone needs an excuse to get baking, but there's never been a better time to create chocolaty goodness than on the sole day dedicated to the confectionary

Get ready for International Chocolate Day by making some scrumptious chocolaty treats.

Cath Kidston's Teatime has some of our favourite, traditional recipes. Whether you love mountains of rich cacao, crave a gooey mess, or prefer a subtle sweet, celebrate one of the best days of the year by baking up a treat to share with friends and loved ones.

Chocolate, Earl Grey and lavender cake

Serves 12

175g (1 cup) good-quality dark (bittersweet) chocolate (70% cocoa solids), roughly chopped
200g (3⁄4 cup, plus 2 tbsp) unsalted butter, plus extra for greasing
100g (3⁄4 cup) self-raising flour
70g (1⁄2 cup, plus 1⁄2 tbsp) plain (all-purpose) flour
1⁄4 tsp bicarbonate of soda (baking soda) 
30g (1/3 cup) cocoa powder 
200g (1 cup) caster (superfine) sugar 
175g (6 oz) soft light brown sugar
3 medium eggs, lightly beaten 
75ml (1/3 cup) buttermilk

Earl Grey ganache
200g (1 1⁄4 cups) good-quality dark (bittersweet) chocolate (70% cocoa solids), roughly chopped
300ml (1 1⁄4 cups) double (heavy) cream 
4 tsp Earl Grey tea leaves
1 tsp edible, dried lavender
2 tbsp caster (superfine) sugar

Preheat the oven to 160°C/325°F/gas mark 3. Grease and line an 18cm (7in) loose-bottom tin with baking parchment.

Place the chocolate and butter in a small saucepan. Add 100ml (1⁄2 cup) cold water and place over low heat, stirring occasionally, until the chocolate has just melted. Remove from the heat and leave to cool slightly. Meanwhile, sift the self-raising and plain flour, bicarbonate of soda, cocoa powder and sugars into a large bowl. Beat the eggs and buttermilk together in a measuring jug.

Pour the chocolate mixture into the dry mixture, then pour in the eggs and buttermilk and gently fold everything together until just incorporated. Pour into the tin and bake for between 1 1/4 and 1 1/2 hours, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in its tin for one hour before turning it out on to a wire rack to cool completely.

Once the cake is cool, make the ganache. Place the chocolate in a large mixing bowl, pour the cream into a small pan, and stir through the tea leaves and lavender. Place the cream over low heat for five minutes, stirring until warmed through. Remove from the heat and leave to infuse for 15 minutes.

Once the cream has infused, bring it to a simmer over low heat, stir through the sugar until dissolved, then pour the hot cream through a sieve over the chocolate. Using small circular motions, stir the cream from the middle of the bowl, gradually incorporating the chocolate until you have a smooth, shiny mixture.

Cut the cake into two or three even layers and use a palette knife to sandwich them together with a thin layer of ganache. Dollop half of the remaining ganache on to the top of the cake. Using a palette knife, gradually work the ganache out to the edge of the cake. Spread the remainder around the sides of the cake and smooth it around as evenly as you can. Allow the ganache to set for 10 minutes before serving. This cake will stay moist for up to three days if kept in an airtight container.

Coconut and chocolate macaroons

Makes 25-30

2 medium egg whites 
1 tsp vanilla extract
100g (1⁄2 cup) caster (superfine) sugar 
80g (1⁄2 cup) good-quality dark (bittersweet) chocolate
200g (2 and 2/3 cups) desiccated coconut
Pinch of salt

Whisk the egg whites in a medium bowl until soft peaks form. Continue to beat while adding the sugar one tablespoon at a time. Stir through the coconut, salt and vanilla, and set aside for 20 minutes.

Preheat the oven to 160°C/325° F/gas mark 3. Line two baking sheets with baking parchment.

Using wet hands, roll the coconut mixture into walnut-size balls and place on the baking sheets. Transfer to the oven and bake for 12-15 minutes, or until the macaroons are just beginning to turn golden. Remove from the oven and set aside to cool completely.

Line a baking tray with a clean sheet of parchment. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. As soon as the chocolate has melted, remove the bowl from the heat.

Dip each macaroon halfway into the melted chocolate and place it on the lined tray to set. Repeat until all the macaroons have been dipped. Any remaining chocolate can be drizzled over the top. The macaroons can be kept in an airtight container for up to four days.

Pistachio and triple-chocolate brownies

Makes 16

180g (3⁄4 cup, plus 2 tsp) unsalted butter, plus extra for greasing
150g (1 cup) good-quality dark (bittersweet) chocolate, chopped into small pieces
100g (2/3 cup) good-quality milk chocolate, chopped into small pieces
3 large eggs, beaten 
200g (1 cup) soft light brown sugar
100g (1⁄2 cup) caster (superfine) sugar
90g (2/3 cup) plain (all-purpose) flour
40g (1⁄2 cup) cocoa powder
50g (1/3 cup) good-quality white chocolate, chopped into small pieces
50g (2 oz) pistachio nuts, roughly chopped

Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease and line a 20cm x 20cm (8in x 8in) brownie tin with baking parchment.

Melt the butter, dark chocolate and 50g (1⁄3 cup) of the milk chocolate in a medium-size, heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. As soon as the chocolate and butter have melted, remove the bowl from the heat and set aside to cool slightly.

Meanwhile, beat the eggs and sugars together until thickened and pale – this should take up to five minutes. Pour the chocolate mixture into the egg and sugar and gently fold through until just combined. Sift over the flour and cocoa powder and fold these through until just combined. Finally, carefully fold in the remaining milk chocolate, the white chocolate and the pistachios until they are well distributed through the mixture.

Spoon the brownie mix into the prepared tin and use the back of a spoon to smooth it out. Bake for 20-25 minutes until the brownie has a crisp, sugary crust and is just set. Leave the brownie in its tin, placed on a wire rack to cool. The brownies are delicious served warm but will keep in an airtight container for up to three days. Brownies tend to go stale more quickly if cut in advance of serving, so cut these into squares just before eating.

Cath Kidston's 'Teatime' is published by Quadrille, £15, www.quadrille.co.uk
Photography © Rita Platts