SHOPPING LIST: Cooking Skills: Chocolate 1, Chapter 6 (Cakes, Cookies and Warm Puddings)

Butter, light brown sugar, caster sugar, eggs with the British Lion mark, vanilla extract, plain flour, cocoa powder, bicarbonate of soda, baking powder, salt, milk, flavourless oil, dark chocolate (about 70%), chocolate chunks, double cream for the glaze, a 20 cm round tin, a 1.2 litre ovenproof dish, four ramekins, baking parchment, a wire rack and a skewer.

Chocolate chip cookies (12 cookies)
[ ] 115 g butter, softened
[ ] 100 g light brown sugar
[ ] 50 g caster sugar
[ ] 1 Lion-marked egg
[ ] 1 tsp vanilla extract
[ ] 190 g plain flour
[ ] 1/2 tsp bicarbonate of soda
[ ] 1/2 tsp salt
[ ] 150 g chocolate chunks (dark, milk or a mix)

One-bowl chocolate cake (10 slices)
[ ] 150 g plain flour
[ ] 150 g caster sugar
[ ] 35 g cocoa powder
[ ] 1 1/2 tsp baking powder
[ ] 1/2 tsp bicarbonate of soda
[ ] 2 Lion-marked eggs
[ ] 100 ml flavourless oil
[ ] 150 ml milk
[ ] 100 ml hot water
[ ] 1 tsp vanilla extract
[ ] 1 batch pourable or glaze ganache (Cooking Skills: Chocolate 1, chapter 3)

Self-saucing chocolate pudding (4 to 6 portions)
[ ] 100 g plain flour
[ ] 75 g caster sugar
[ ] 2 tbsp cocoa powder
[ ] 2 tsp baking powder
[ ] 120 ml milk
[ ] 40 g butter, melted
[ ] 1 Lion-marked egg
[ ] 1 tsp vanilla extract
[ ] 75 g light brown sugar, for the topping
[ ] 2 tbsp cocoa powder, for the topping
[ ] 250 ml boiling water
[ ] 1 1.2 litre ovenproof dish, buttered

Chocolate fondant (4 puddings)
[ ] 100 g dark chocolate (about 70%), chopped
[ ] 100 g butter, plus extra for the ramekins
[ ] 2 Lion-marked eggs
[ ] 2 Lion-marked egg yolks
[ ] 50 g caster sugar
[ ] 1 tbsp plain flour
[ ] 1 tbsp cocoa powder, to dust the ramekins
[ ] 4 ramekins (about 150 ml each)

For the experiments
[ ] Extra butter, sugar and eggs
[ ] Extra chocolate and cocoa