Torta Caprese is a classic flourless chocolate and nut cake from the Italian island of Capri. It’s traditionally made with almonds and Amaretto, but I’ve given mine a more homely twist, using walnuts and rum instead. There’s no flour or baking powder in this cake
Rum and chocolate Bundt cake is an exceptionally aromatic, soft cake with an intense rum fragrance and a delicate chocolate flavour. Made with dark chocolate, cocoa powder and a little rolled oats, which give it a lovely texture. A slightly crisp crust hides a soft
Chocolate yoghurt Bundt cake with chocolate glaze is a deliciously moist cake made with thick Greek yoghurt. There’s plenty of cocoa in the batter, giving it an almost intensely chocolatey flavour, as though it were made with the finest chocolate…
Hazelnut and chocolate Bundt cake – what could it possibly taste like? Of course… Nutella! It’s moist, soft, wonderfully fragrant and absolutely delicious with the chocolate glaze. What more could you want? I should warn you, though – it’s seriously addictive…
How to use fresh raspberries? Why not bake an Irish Cream meringue cake! Delicious meringue layers, crisp on the outside and delicate and marshmallowy in the centre, sandwiched with a light cream flavoured with Baileys. Absolutely heavenly! Instead of Baileys
An intensely chocolatey cake made with Cassis liqueur, a blackcurrant liqueur, and finished with a silky chocolate glaze. Its texture is reminiscent of a brownie, but it’s lighter, delicately airy and wonderfully moist. Best of all, it’s completely flourless.
I loved the idea of this dessert from the very beginning, but I waited until I had four egg whites left over from baking Norwegian sweet buns the day before. This is it! An elegant, classic Italian dessert with a coffee twist. Crisp meringue with a delicate
On colder days, I find myself craving… chocolate-covered prunes ;). Prune in Chocolate is a completely new take on chocolate muffins. Moist and intensely chocolatey, with prunes soaked in rum. They’re utterly irresistible! Stored in their paper cases and
Why shouldn’t beetroot in baking be appreciated just as much as carrots or pumpkin? Let’s bake a wonderful, intensely chocolatey, rich and moist cake with purée made from cooked beetroot! No one will guess what mysterious ingredient is hiding inside, and the cake will stay
These lovely cupcakes are inspired by the classic Italian dessert tiramisu – although they only resemble it in a few ways ;). The sponge has a delicate coffee flavour, but the coffee doesn’t overpower it. The cupcakes are light, fluffy and wonderfully moreish.
New, wonderfully indulgent chocolate buns! Filled with a chocolate and cinnamon filling, drizzled with icing and decorated with strips of chocolate. They make even the chilliest autumn evenings feel a little cosier – because chocolate has a way of making everything better ;).
With spring just around the corner, it’s worth experimenting with colour :). Today’s yeast bread comes in three colours: green, brown and white. It’s a simple yeast bread made without eggs. In flavour, it’s similar to traditional challah – a lightly sweet bread that’s delicious
A delicate, silky no-bake coconut cheesecake with a milk chocolate topping, inspired by the flavour of a Bounty bar :). This no-bake Bounty cheesecake is simply delicious! It’s hard to imagine a creamier, lighter no-bake cheesecake. The coconut flavour comes from
A chocolate cake with halva and blackcurrants. It’s a flavour combination you’ll want to come back to again and again… I used frozen blackcurrants to decorate the cake, but when they’re in season, there’s nothing to stop you using fresh instead. Simple and delicious!
This Strawberry Forest chocolate tart is deeply chocolatey, almost slightly bittersweet, with a delicious chocolate crème pâtissière filling. If you prefer vanilla cream, simply leave out the chocolate in the final recipe. The tart works beautifully with strawberries
I made these cupcakes for Pola’s birthday – much simpler and quicker than making a cake, yet just as festive. Pola chose the chocolate cupcakes and the sweet pink frosting herself. She was delighted – they lived up to her expectations, although she quickly
The best chocolate fruit loaf. This chocolate loaf with prunes and walnuts is dense and substantial, deeply chocolatey and moist without being heavy or stodgy. Packed with plenty of prunes and walnuts, with a hint of orange, it is wonderfully soft. Could this be an alternative
Seriously loaded cupcakes ;). The deep, tangy flavour of blackcurrants and chocolate is simply irresistible. I made these with the last blackcurrants of the season, but you can make them even in “December in the afternoon” using frozen fruit. These chocolate blackcurrant