This spectacular dessert is kind of like a flourless chocolate cake in a ceramic bowl. At the restaurant, the dessert arrives at your table hot from the oven, strewn with hazelnuts and topped with a ...

Long snubbed by serious pastry chefs, the most malleable of icings is making a comeback. Fondant and marzipan fruit top vanilla sponge- and chocolate blackout cakes created for T by Sarah Hardy, the ...