Spend a rainy day making profiteroles. Slice open to dry, fill with whipped cream or softened icecream, drizzle with chocolate sauce (melt in a basin over hot water 3 parts chocolate, 3 parts water to 1 part butter, with sugar and vanilla to taste). Use up the Easter eggs or indulge in high cocoa solid dark chocolate.
Bake your favourite chocolate cake into cupcake patties. Simmer the last of the berries (or use frozen) and layer on the cupcakes with plenty of chocolate sauce.
Liberally swirl chocolate sauce (or pieces of chocolate) through your favourite apple cake or bread and butter pudding for an indulgent autumn pud.