Originally from the USA, it is made of chocolate and has a texture that is somewhere between cake and cookie. It can be served plain, with ice cream, or with nuts and chocolate syrup. Switzerland, ...

Leave the cake to stand for 2 or 3 minutes, then gently run a knife around the sides and turn it out on to a wire rack to cool. To make the icing, melt the chocolate with the butter and syrup in a ...

You can adapt this recipe to include any combination of nuts, biscuits or chopped chocolate bars. The golden syrup keeps the mixture from going too hard and makes it easier to cut. Use a hot knife ...

Chocolate éclair cake is technically not an éclair at all. It’s actually an easy-to-make icebox cake that mimics the flavor ...

Then, whisk the eggs in a jug with the syrup, oil ... swirling the icing in the middle of the cake. Finish off by scattering grated white chocolate around the edge of the cake, then slice and ...

Yolanda Gampp of How To Cake It shows you how to make a giant Christmas cracker for holiday baking! Perfect for any Christmas ...

Preheat the oven to 350°F (180°C). Line the bottom of a 9 by 13-inch (23 by 33 cm) baking pan with parchment paper and grease ...