2. Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes. 3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut ...

If you want to expand your home cooking repertoire or fancy trying something new, we've rounded up the best of Mary Berry's ...

3 ounces (88 grams) dark chocolate, preferably 61%-66% cacao ⅓ cup (79 ml/78 grams) heavy cream 1 tablespoon (14 grams) unsalted butter, softened ...

This Chocolate Truffle Tart has a creamy, almost pudding-like center. We used bittersweet chocolate so the ganache filling wouldn’t be too sweet. Choosing a quality brand results in a more well ...

These Lotus Biscoff truffles are the perfect treat for Biscoff lovers. They are fudgy, sweet with chocolate and caramel ...

use chocolate brownies or any other chocolate cake instead. Plain trifle sponges will also work but the trifle won’t be quite as decadent. Most tinned cherries already have the stones removed ...