This morning chef Peter Gordon is guiding us through the making of Mexican chocolate cake. 30g dark chocolate at least 65% cacao, coarsely grated or chopped 1. Line the base and sides of a 20 – 24 cm ...

The bars are satisfying any way you serve them. Chilled, they’re dense and chewy; when slightly warm, they’re soft and gooey (take care — if too warm, they fall apart), and at room temperature they’re ...

Don't over mix: Stir ingredients in the correct order, and when you mix in the flour, stir until it's just combined. Over ...