Preheat the oven to 350ºF (175°C). Liberally spray a large nonstick Bundt pan with nonstick baking spray. In a small bowl, combine the chocolate and coffee. Allow to sit undisturbed for a few minutes ...

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole, skin-on almonds herself instead of using almond flour, and she adds a bit of ...

Line base of the pan with greaseproof paper (to avoid sticking and to achieve a nice finish) Soften chocolate gently, combine eggs and sugar and whisk and heat till warm over bain marie, transfer to ...

The restaurant’s spin on the patisserie classic shows off Bartletts steeped for two weeks in a spiced Beaujolais and set next to almond frangipane cake; it’s finished with mulled-wine sorbet and a ...

A brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. The ruby grapefruit marmalade addition transforms this cake to a sweet breakfast. “Let them eat cake – for ...

If Goldilocks were looking for just the right frosting, she would choose creme fraiche frosting. It’s not too sweet, not too ...

You show how versatile creme fraiche can balance a spicy Asian/South-American curry as easily as it moistens a moreish semolina cake or makes a perfect spring-onion dip: here’s the the cream of a huge ...

A bit of fine couscous gives this cake a surprising texture. You can bake the cake the day before you want to serve it and leave preparing the garnishes for the day of. Slice the vanilla bean in half ...

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and ...

Heat the oven to 350*F. Arrange a rack in the middle of the oven. Fit one baking sheet with paper towels and another with a cooling rack. Scrub the potatoes well, but do not peel. Grate potatoes on a ...

There’s something awfully civilised about afternoon tea with a slice of quince cake and a glass of fine port. With its spicy, woody aromas (thanks to many years maturing in oak before blending and ...