By Alexina Anatole From Saturday Kitchen Ingredients For the ganache 200g/7oz white chocolate, finely chopped 360ml/12fl oz double cream For the cheesecake 840g/1lb 14oz full-fat cream cheese 100g/3½oz soured cream 140g/5oz caster sugar 4 large free-range eggs 40g/1½ oz cornflour 1 tsp sea salt flakes …
Soft and fluffy and gluten-free cupcakes these cupcakes are chocolate heaven. By Lily Jones (Lily Vanilli) From Saturday Kitchen Ingredients 125g/4½oz light brown sugar 125ml/4fl oz neutral oil, such as sunflower 1 free-range egg 125ml/4fl oz full-fat milk 55g/2oz cocoa powder …
Equally delicious as a whole dessert in a loaf tin or as here in individual popsicles using popsicle moulds and wooden sticks. By Matt Adlard From Saturday Kitchen Ingredients For the parfait 125g/4½oz dark chocolate, minimum 70% …
Experience the ultimate summer delight: creamy ice cream nestled between chocolate cookies, all enrobed in a rich, velvety coat of dark chocolate. By Paul A Young From Saturday Kitchen Ingredients For the cookies 115g/4oz unsalted butter, at …
By Ravneet Gill From Saturday Kitchen Ingredients For the tart case 100g/3½oz dark chocolate 40g/1½oz unsalted butter 30g/1oz roasted hazelnuts, lightly crushed 90g/3¼oz bran flakes, lightly crushed pinch sea salt For the miso caramel 35g/1¼oz caster sugar 7g/⅓oz unsalted butter 65ml/2¼fl oz double cream 1 …
By Paul A Young From Saturday Kitchen Ingredients For the mousse 3 free-range eggs, at room temperature 200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve ½ tsp sea salt flakes, crushed 80g/3oz unsalted butter 4 tbsp whipping cream 30g/1oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mascarpone cream 500ml/18fl oz mascarpone 300ml/10fl oz double cream 1 vanilla pod, seeds only icing sugar, to taste For the meringue 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the meringues 100g/3½oz dark chocolate, melted 100ml/3½fl oz caramel sauce 4 free-range egg whites 225g/8oz caster sugar ½ tsp vanilla extract 1 tsp cornflour ½ tsp white wine vinegar 1 tbsp vanilla sea salt flakes (optional) For …
By Matt Tebbutt From Saturday Kitchen Ingredients 5 clementines, 4 peeled, 1 zested 300ml/10fl oz crème anglaise or good-quality vanilla custard 300g/10½oz dark chocolate, broken into small pieces 200ml/7fl oz double cream 300g ready-rolled puff pastry sheet 50g/1¾oz caster sugar 30g/1oz cocoa powder …
By Paul A. Young From Saturday Kitchen Ingredients For the truffles 100ml/3½fl oz maple syrup 1 red chilli, finely diced 1 tsp sea salt flakes 400g/14oz dark chocolate, chopped into small chunks 25g/1oz cocoa powder, for rolling 400g/14oz milk chocolate, for coating For …
By Shauna Froydenlund From Saturday Kitchen Ingredients For the spiced rum pain perdu 40ml/1¾fl oz double cream 240ml/8¾fl oz full-fat milk 4 free-range eggs 50ml/2fl oz dark rum 1 vanilla pod, scraped (reserve the pod for the pear below) 1 brioche loaf, crusts …
By Matt Tebbutt From Saturday Kitchen Ingredients For the base 100g/3½oz hazelnuts, toasted 250g/9oz Biscoff biscuits 125g/4½oz salted butter, melted 30g/1oz dark brown sugar (or to taste) For the white chocolate cream 150g/5½oz white chocolate, broken into small pieces 1 vanilla pod, …
By Paul A Young From Saturday Kitchen Ingredients For the classic dark hot chocolate 25g/1oz light muscovado sugar 20g/¾oz cocoa powder 200g/7oz dark chocolate, broken into small pieces toasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish …
By Paul Ainsworth From Saturday Kitchen Ingredients For the choux pastry 50g/1¾oz unsalted butter, diced 65g/2¼oz plain flour, sifted pinch fine salt 120g/4½oz free-range egg, beaten For the dark chocolate sauce 2 gelatine sheets 140g/5oz caster sugar 80g/3oz cocoa powder 250g/9oz double cream 40g/1½oz dark …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chocolate mousse 150g/5½oz dark chocolate, broken into pieces 50g/1¾oz salted butter 2 free-range eggs, separated 1 tbsp caster sugar 1 tbsp coconut liqueur For the coconut tart 2 free-range eggs 2 lemons, zest and …
By Nigella Lawson From Cook Eat Repeat Ingredients 250g/9oz (approx. 2 medium) very ripe or overripe bananas, peeled 4 tbsp olive or vegetable oil 50g/1¾oz tahini, at room temperature 50g/1¾oz full-fat Greek-style yoghurt, at room temperature 1 large free-range egg, …
By Jane Baxter From Saturday Kitchen Ingredients For the cherry ice cream 400g/14oz cherries, stones removed 50g/1¾oz caster sugar 1 tbsp grenadine splash cherry brandy 500ml/18fl oz double cream 400g tin condensed milk 1 tsp vanilla extract For the cherry clafoutis …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 115g/4oz unsalted butter 60g/2¼oz granulated sugar 300g/10½oz plain flour, plus extra for dusting 1 free-range egg yolk 2 tbsp double cream For the filling 4 free-range eggs 3 free-range egg yolks 175g/6oz caster …
