Do I Want To Be A Domestic Goddess?

I hate to say it but I do not think I can live up to what it takes to be a Domestic Goddess... 
I fear my waistline would not recover if I tried. 
I am in the process of reading Nigella Lawson's book 

HOW TO BE A DOMESTIC GODDESS 
Baking and the Art of Comfort Cooking. 
As with all cookbooks, the first thing I do is flip to recipes 

that have anything to do with chocolate. 

This is where the problem begins...
Sour-Cream Chocolate Cake with Sour Cream Icing
Chocolate Cheesecake
Chocolate Mousse Cake
Molten Chocolate Babycakes
Chocolate-Coffee Volcano
Gooey Chocolate Stack
Chocolate Macarons
Cream Cheese Brownies
Espresso Cupcakes
Cappuccino Cupcakes
I want to bake them all!

I have bookmarked my favourite chocolate recipes and that is only one chapter.

From there I went to her website....big mistake.

I want to dive into that tea cup!

Nigella's Chocolate Pudding               

INGREDIENTS 250ml full-fat milk 125ml double cream 60g caster sugar 1 x 15ml tablespoon cornflour 35g cocoa powder 2 x 15ml tablespoons boiling water 2 egg yolks 1 teaspoon vanilla extract 60g dark chocolate (minimum 70% cocoa solids), finely chopped Serving Size : Serves 4

METHOD

1.	Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.
2.	Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tablespoons of boiling water and whisk to a paste.
3.	Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
4.	Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3–4 minutes until the mixture thickens to a mayonnaise-like consistency.
5.	Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150ml.
6.	Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

There is more!  Go to her website www.nigella.com   PS..due to technical difficulties I could not present the Chocolate Raspberry Pavlova recipe. The computer and I are not getting along at the moment! You can find it on the website:) Images and recipes from Nigella