An indulgent French chocolate and salted caramel tart. Decorate with fresh raspberries and pistachio nuts for great colour and a sweet zing. To make the shortbread, place the flour and cocoa in a ...

The meringue mixture is made using the Swiss meringue method of heating the eggwhites and sugar together over a bain marie until the sugar dissolves and the mixture is hot before whisking. Don’t be ...

Preheat the oven to 170°C/325°F/gas mark 3. Grease and flour the bottom and sides of a 33 x 22cm (13 x 9in) baking-tin. Sift together the cocoa, flour, bicarbonate of soda and ¼ tsp salt in a ...

Pecans, caramel, chocolate. Name a better combination of flavors. I’ll wait. Americans have been dipping pecans in chocolate and/or caramel for as long as we’ve had reliable access to sugar and cacao.

Sweet, sticky, salty and subtly umami, miso caramel makes a wonderful filling for a bran-based tart, topped with dark chocolate ganache. The hazelnuts in the base can be left out, simply replace with ...

When I was a restaurant pastry chef, we always had at least one chocolate dessert on the menu, and it was usually one of the more popular items. My rule about chocolate dessert is that it should be ...

Preheat the oven to 160°C. Grease a baking tin (27,5x17,5cm and 3,5cm high). Line the base and sides with baking paper and set aside until required. 1 Biscuit base Put the butter and brown sugar in a ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. If you love ...

To make the shortbread, place the flour and cocoa in a mound on your work surface and make a well in the middle. Place the butter in the well and use your fingertips to rub the butter into the flour.