1. Grease a 22cm round cake pan. Line base. 2. Combine fruit, dark chocolate, butter, sugar and sherry in a large pan and stir over low heat without boiling until chocolate and sugar are melted. 3.

Combine fruit, rind and brandy in large bowl. Cover tightly with plastic wrap; store in a cool, dark place overnight or up to a week, stirring every day. Line 17.5cm, 1.75 litre (7 cup) pudding basin ...

For the chocolate ganache: 25 ml coconut milk 100 gm passion fruit puree 110 gm dark chocolate (70/30 dark Callebaut dark chocolate) 50 gm coconut sugar Method: Place the dates and roasted almonds in ...

Preheat the oven to 180 °C. Line a 20 cm baking tin with baking paper. 1 Put the brandy, lemon zest and spices in a small saucepan and bring to the boil. 2 Put the dried fruit in a bowl, pour the ...

I think it’s hard to improve on this cake: dark, damp, squidgy and luscious. You don’t taste the chocolate full-on – the cocoa just leaves a hint of smoky richness. Nor, I should add, do you taste the ...

Discover the top ten trending anniversary cake flavours—from matcha and kunafa to chocolate and red velvet—perfect for adding ...

Rich and delicious, this is ‘Italian’ only in that I based it on panforte, the Italian Christmas sweetmeat. I wanted to make a cake with the flavours of panforte (the spices, zest and nuts) and ...

There's no better way to finish up a big festive family lunch than with a delicious chocolate dessert. Yum! And while the turkey or ham is often the centrepiece of the spread, there is no better way ...

Shelf at a bakery with many different kinds of dessert - cakes, pastries, sweets,tarlets and pies.Wide assortment of fresh pastry at shop window. Different Kinds of Dessert Shelf at a bakery with many ...