Sachertorte
Grease a 23 cm (9 inch) spring-release cake tin, line with greaseproof paper and grease the paper. Melt the chocolate in a bowl standing over a pan of… Read More »
Chocolate Roulade
Grease a 33 X 23 cm (13 X 9 inch) Swiss roll tin, line with greaseproof paper and grease the paper. Melt the chocolate in a bowl set… Read More »
Dark Chocolate Cake
Grease, base-line and flour a deep 20 cm (8 inch) round cake tin. Melt the chocolate and butter in a heatproof bowl over a pan of hot water…. Read More »
Chocolate Roulade with Coffee Cream
Tia Maria, Kahlua and creme de caçao are all coffee-flavoured liqueurs; any one of them can be used in this recipe. Preheat oven to moderate. Grease 25cm x… Read More »
Fanned Chocolate Torte
Grease deep 22cm round cake pan, line base and side with baking paper. Combine butter, rum, coffee and the water in medium saucepan; stir over heat until butter… Read More »
Marbled Chocolate Cake
Lightly grease a 25 cm / 10 inch ovenproof ring mould (mold). In a mixing bowl, cream together the butter and sugar with an electric whisk for about… Read More »
Chocolate Slab Cake with Frosting
Grease a 33 x20 cm/ 13 x 8 inch square cake tin (pan) and line the base with baking parchment. In a saucepan, melt the butter and chocolate… Read More »
Chocolate & Pear Sponge
Grease a 23 cm / 8 inch loose-bottomed cake tin (pan) and line the base with baking parchment. In a bowl, cream together the butter and soft brown… Read More »
Free Form Fantasy
Cakes suitable: chocolate mud cake ; white chocolate mud cake ; ganache Select and make the cake. Level the top of the cake if necessary. Centre cake, upside down, on plate…. Read More »
Florentines
From Florence comes this delightful little biscuit, the fame of which has spread around the world. They can be made in a smaller size to serve with your… Read More »
