Lunchtime Bites – Rubicon cafe lounge (cafe and chocolatier)

26 Chandos Road, Redland, Bristol, BS6 6PF

Rubicon cafe lounge

A selection of chocolate treats

Rubicon is a fantastic cafe on Chandos Road in Redland. It’s clean and friendly but two things stand out about it: the food and the owner. The day I was there with my friend Kimi they were selling three kinds of cake by the slice, and yes we tried all three. They were all good but I would especially recommend the fridge cake to anyone who loves chocolate. I also had some chocolate truffles, which were superb, and a very tasty panini which came with the nicest salad I’ve had in ages (partly because I don’t have salad that often… but my point is that it was really good). They also carry James chocolates http://www.jameschocolates.co.uk/ which I will have to try on my next visit.

The owner is awfully nice and he made us feel really welcome. I think I’d be a regular there if I lived closer.

There’s an excellent curry house next to it so the people of Chandos Road are really spoiled.

http://www.rubiconlounge.co.uk/

By Tim Kovacs

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Whisky-chocolate dessert

This is a delicious recipe and it freezes well for up to six months so it can be made in advance for any forthcoming occasions. This recipe feeds four people.

  • 2 eggs
  • 1 Tablespoon of castor sugar
  • 2 Tablespoons of whisky
  • 2oz of walnuts or other unsalted nuts
  • 8oz of unsalted butter
  • 8oz of cooking chocolate
  • 8oz of digestive biscuits
  • 2oz glace cherries

Whisky-Chocolate Dessert

Step 1 – Whisk the eggs with the sugar to a thick and creamy texture.

Step 2 – Melt the unsalted butter.

Step 3 – Gradually whisk in the melted butter to the egg and sugar mixture

Step 4 – Crush the digestive biscuits and add this and the whisky, walnuts and glace cherries.

Step 5 – Melt the cooking chocolate and add this.

Step 6 – Spoon the mixture into a well-greased loose-bottomed 7″ cake tin and evenly smooth out.

Step 7  – Place in the fridge for a few hours until this has chilled.  Serve with whipped cream.

Yum!

Thanks to Barbara for this recipe and for the opportunity to try it.

Enjoy!