Here lies the recipe for a luscious cheesecake – good for any day / time / season / celebration / sorrow / occasion-without-reason. You name it, this cheesecake is good for it. The creamy filling contains no gelatine to set it (the chocolate does that) so vegetarians can happily dig in too. And what makes this even more exciting are the raspberries hidden inside! ;D Click here for the recipe
The thing I love about swiss rolls is that they are pretty simple to make and the flavour combinations are endless. Following on from my Passion Fruit Swiss Roll here’s a much richer version for all the chocolate lovers out there. The hazelnuts not only add that nutty flavour that goes so well with chocolate but they also add a lovely crunch, giving the roll even more depth. So while you sit there contemplating when to make it I’ll be cutting myself another slice! ;] Click here for the recipe
I love chocolate, not sure I’m a chocoholic but I sure do love it. So the #chocolatelove bloghop came along I was pretty happy. I first came up with this recipe a couple months ago and fell in love with it from the first bite. Crisp shortcrust pastry, sweet cherry compote and rich chocolate ganache. I’m not usually a fan of dark chocolate but paired with something sweet I think it works beautifully. Click here for the recipe
I was recently challenged to use beetroot in a sweet dish. I wasn’t entirely freaked out but did think it would make for an interesting flavour. Vegetables such as carrot and beetroot can work well in cakes as they have a natural sweetness to them and add tonnes of moisture. This recipe is based on one for carrot cake, with the addition of chocolate to enhance the flavour and let’s not forget the gems on top - chocolate candied beetroot! Not strictly candied (like lemon or orange peel) but the cooked in a sugar syrup and tossed in cocoa powder to take this cake to another level. =] Click here for the recipe
I love lemon, in both sweet and savoury things, and believe it or not yellow is my favourite colour! After baking many batches to perfect them my flatmate Panos certified these biscuits ‘A-class’, and the recipe must be one of the simplest I’ve written. It’s basically a recipe for pastry, flavoured, cut into shapes and baked – so if you want to make a tart bake for 20 minutes in a 9” flan tin and once cool pile on some whipped cream and fresh fruit. By omitting the lemon zest the flavour variations are endless, two of my favourite being vanilla (add 2 teaspoons vanilla extract with seeds) and chocolate (replace 30g flour with cocoa powder). Click here for the recipe
