Two ways to cook . . . chocolate

Gary’s way...

There are only two things that get me out of trouble at home. Send my wife Netty off to Arnotts or Brown Thomas with my bank card, or give her a feed of chocolate. The chocolate cake certainly doesn’t hurt a man as much as her trips to the capital do.This is a rich and indulgent cake. It’s best served with some fresh whipped cream or a lovely vanilla bean ice-cream. If you are making it as a birthday or occasion cake, think about lining its perimeter with some white chocolate sticks and finishing it with an assortment of glazed berries on top.The key thing to watch out for is to make sure the sponges are properly cooled before layering with the ganache. The layers can be quite heavy, and if they’re not cool, they could collapse.The other key point is to chill it prior to slicing, but be sure to serve it at room temperature.

Vanessa’s way...

I think there is nothing as good as a homemade chocolate chip cookie. We bake these every weekend to welcome students at our Cooks Academy workshops. The golden colour and chewy consistency make them an American-style cookie.This is a recipe I first wrote down in my Home Economics jotter at school, which shows that it’s an inspiring recipe for even the most novice baker, or someone who wants to do a little baking with juniors. You can actually whizz the ingredients in a food processor if you want to take a short cut.

These cookies will be delicious whether you use milk, dark or white chocolate chips, and if you want to go all out, make a triple chocolate chip version.If you make double the quantity, you can roll the extra mixture into a thick sausage and save it in the freezer. Remove it from the freezer for half an hour, then slice thick coins using a knife dipped in hot water. They’re perfect for a last minute visitor thirsty for a cup of tea and a gossip, or a note found in a school bag requesting bakes ... the night before a cake sale.