DARK and bitter or milky and sweet, there’s nothing like chocolate to make a bad day better, especially in times of economic doom and gloom.

Kathryn Hawkins, author of new book Just Chocolate New Holland, £9.99) claims nothing else comes close to matching chocolate’s magical properties.

She says: “In my experience you either love it or you really love it.

For me, the best way to enjoy it is in the form of a piece of gooey chocolate fudge cake, washed down with a cup of coffee. It’s an indulgent, sweet treat, to which nothing else comes remotely close.”

Personal indulgence aside, Hawkins says chocolate is brilliant in the kitchen because of its versatility.

She says: “It’s an excellent subject for a recipe book because you can make so many things with it.”

Indeed, Just Chocolate has a dizzying spread of treats – from child-friendly cookies and muffins to more adult tastes like cheesecake and gateaux spiked with liqueurs.

The difficulty will be stopping at making – and eating – just one.

Hawkins says: There are many variations of this darkest of chocolate desserts. The chocolate flavour is very intense, so it is best served in thin slices with sweet acid fruits.

Serves 10-12

Ingredients

250g/8oz unsweetened or 85 per cent (or above) cocoa dark chocolate

125g/4oz unsalted butter, softened

180g/6oz icing sugar

150ml/5fl oz double cream, at room temperature

1 tsp instant coffee granules dissolved in 2 tsp boiled water, cooled

1 tbsp cocoa powder

Fresh sweet pineapple and coffee cream sauce – recipe follows – to serve

Method

Line a 500g/1lb loaf tin with clear food wrap, allowing it to overlap the sides and ends. Break the chocolate in pieces and place in a heatproof bowl over a pan of barely simmering water until melted. Remove from the water and set aside.

Put the butter in a mixing bowl and sieve in the icing sugar. Gradually mix the two together and then beat until soft and smooth. Gradually beat in the melted chocolate. Stir in the cream and coffee mixture.

Pour into the prepared tin and smooth over the top. Cover with clear food wrap and chill for at least four hours until firm.

To serve, invert on to a serving plate and remove the food wrap. Stand at room temperature for about 30 minutes before serving.

Dredge all over with cocoa powder and accompany with fresh pineapple and coffee cream sauce.

COFFEE CREAM SAUCE

Makes about 300ml/10fl oz

Ingredients

60g/2oz unsalted butter

125g/4oz caster sugar

125g/4oz golden syrup

2 tsp instant coffee granules, dissolved in 1 tbsp hot, boiled water 150ml/5fl oz double cream

Method

Place the butter, sugar and syrup in a saucepan and heat gently, stirring until melted and the sugar dissolves.

Stir in the coffee and cream and reheat until hot – do not