Steamed chocolate heaven with chocolate sauces
	Serves 6 Chocolate with chocolate and more chocolate. Hmmmm!		vegan summer pudding white chocolate raspberry tart peach melba pecan and praline profiteroles steamed chocolate heaven espresso torta

	For the sponge 190g (7oz) plain flour 40g (2oz) cocoa powder ½ dessertspoon cream of tartar ½ dessertspoon bicarbonate of soda 200g butter (7oz) butter 110g (4oz) caster sugar 3 eggs 75g (3oz) white chocolate	Soften the butter to room temperature and place in a bowl. Whisk until pale and fluffy. Mix together the flour, raising agents and cocoa. Add the eggs one at a time with a spoon of the flour mixture until all the eggs are used up. Whisk in the milk or add some as you go along if the mix gets too thick. Rough chop the white chocolate and fold it into the mix. Line 6 ramekins or muffin tins with greaseproof paper and place the raspberries in the bottom of the ramekins and then the mixture over the top. Place them in a deep sided tray. Fill the bottom with water, cover with aluminium foil and steam for over an hour and a half in a hot oven. Serve covered with the chocolate sauces and plenty of ice cream.
	White and dark chocolate sauces 200g (7oz) dark chocolate 100ml (½ cup) cream 100g (4oz) white chocolate 2 dessertspoons of water	To make the dark chocolate sauce simply warm the dark chocolate together with the cream in a bowl over simmering water. For the white chocolate warm it with the water in the same way. If you mix the white chocolate with cream it will curdle into a thick unpourable mass.
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