Directions

1. First: Black Forest Gateau & Chocolate Trifle

2. Cook up all of the berries, either in the microwave or in a saucepan. Bring to boil and then simmer for about 10 minutes. Add sweetener, if you need to, and then strain off any juice.

3. Next to make the lava cake, but in reduced quantity: Melt all the chocolate in the microwave, in bursts of 30 seconds, checking between each burst, till melted.

4. Meanwhile, whisk up 120g cream, do not over whip, till soft peaks.

5. Whisk 1 egg in a bowl with a fork, put to one side.

6. In a separate bowl, add 10g melted chocolate, ½ tsp sweetener, 28g whisked egg, 8g cream, ½ tsp vanilla extract, ⅛ tsp baking powder, teeny tiny bit of salt.

7. Mix all these ingredients, and microwave for 1 minute (this cake doesn't need to look perfect in shape)

Take one pot for the Black Forest Gateau:

1. And fill with 25g mixed berries.

2. Then add half the lava cake, broken into pieces.

3. Then top with 20g whisked cream.

4. Finally drizzle with 3g melted chocolate.

Take a second pot for the Chocolate Trifle:

1. In a new bowl, add 10g of whisked cream and 3g melted chocolate. Stir and it will thicken.

2. Once mixed well, put it back in the microwave for 5 - 10 seconds. This will loosen it up a bit, to become more like a custard or sauce.

3. Pour into the glass pot.

4. Then top with remaining cake.

5. Same again make chocolate sauce as the above instructions, pour over the lava cake into the pot.

6. Top with 20g whipped cream

7. Drizzle 3g melted chocolate over the cream.

Next 2 puddings: Creme Brulee and Fruit crumble and Custard

1. Add 40g of cooked mixed berries to 1 pot.

Next to make the custard for both pots:

1. In a saucepan add 80g unwhipped double cream, 10g sweetener, ½ tsp vanilla extract, and a tiny pinch salt. Gently heat but do not boil.

2. Meanwhile separate 1 egg yolk (you do not need the egg white) and leave in a bowl.

3. Take the cream off the heat, allow to cool slightly and then add this to the egg yolk and beat in well. Check that you are happy with the sweetness then pour this mixture back into the saucepan and gently heat, whilst stirring continuously for about 5 minutes until it thickens.

4. Then divide it between the empty pot and the pot with 40g of berries in it. Sprinkle sweetener over the creme brulee and put to one side.

Next, the crumble:

1. Crush 10g flaked almonds and then add 3g of butter, and sweetener and melt in microwave

2. Give it a quick stir and top the fruit & crumble pot

3. Both these pots can now go in the oven or the airfryer at 180c. The creme brulee needs to sit in a small pot of shallow water in the oven.

4. Cook the creme brulee for 10 minutes and the fruit crumble for 5- 10 minutes until lightly brown.

Finally: Fruit Compote and Fruit Fool, with Toasted Almonds

1. In your last pot, add 20g of cooked berries

2. In a separate bowl add 20g cream, 20g berries, sweetener, if you need it and mix.

3. Add this to the top of the berries.

4. In another bowl add 10g cream and a drop of vanilla extract. Mix and top the fruit fool

5. Put flaked almonds in a saucepan with 3g butter and a little sweetener and fry till lightly brown

6. Once cooled put on top of the fruit fool