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Benjamina Ebuehi’s recipe for steamed chocolate puddings with malted chocolate sauce | The sweet spot
It’s steamed pudding season again, and there are few better ways to serve it than with hot chocolate sauce and a scoop of ice-cream This is the best time of the year for proper stodge, and an even better time to make steamed puddings. I adore them – you get the best texture and a pudding that feels…
Rachel Roddy’s recipe for Neapolitan mostaccioli, or spiced biscuits dipped in chocolate | A kitchen in Rome
Halfway between a cake and a biscuit, with a throat-warming level of spice, these Italian treats have been around since medieval times, and only get better with age Established in 1982 by sisters Piera, Pina and Grazia Saverese, Pasticceria Savarese is a Neapolitan pastry shop in south-east Rome…
Snowball fight: Cadbury owner in trademark row over festive chocolate treat
Mini Snow Balls’ maker Mondelēz is demanding vegan brand Moo Free remove its White Choccy Snowballs from shelves Toblerone owner sues British vegan chocolate brand over chunky shape The owner of Cadbury and Toblerone has demanded that a small vegan chocolate brand remove its products from shelves…
The Best Texas Sheet Cake
It's all about the glaze. READ MORE...
Toblerone owner sues British vegan chocolate brand over chunky shape
Catherine’s Originals denies Mondelēz claims in London high court of ‘passing off’ and trademark infringement The owner of Toblerone is taking legal action against a tiny British vegan chocolate brand which it claims has been copying the Swiss chocolate bar’s famous chunky shape. Mondelēz has filed…
Death By Chocolate Éclair Cake
Chocolate desserts have always been my absolute favorite — so when it comes down to choosing between chocolate and pretty much anything else, chocolate wins every single time. And this double chocolate éclair cake is my new go-to. It’s an icebox cake through and through, meaning there’s no oven…
Miso walnut chocolate chip cookies
There are two things I need to tell you about these cookies. One is that they’re crazy-good. And the other is that they’re huge. The recipe makes just five cookies but each one is so packed with flavor, that you’ll be glad you can have one all to yourself. Your other four friends or guests will be…
Chocolate olive oil spread
This recipe, from The Great Book of Chocolate, is one of my favorite recipes in the book. It’s a deep-dark chocolate spread that’s just as welcome on the breakfast table with warm croissants or toast, as it is as an afternoon snack, swiped on a slice of baguette. The recipe comes from my friend Deb…
Leigh’s Favorite Oatmeal Chocolate Chip Cookies
Leigh Myers’ signature cookies are crispy on the edges, tender in the center, and jazzed up with spicy nuts. Ingredients 1 1/2 cup (200 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt 1 teaspoon cinnamon 16 tablespoons (228 grams) unsalted butter, softened 1 cup (188 grams)…
