The Great British Bake Off's Josh Smalley has prepared a science-led chocolate and caramel Swiss roll recipe. Not only is it a perfect crowd-pleaser, it showcases some complex chemistry.

First and foremost, what is a brookie? It’s a nickname for a sweet treat that’s part brownie, part cookie dough.

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This ...

Are you a fan of chocolate croissants? If so, you’ll love this chocolate puff: Light, flaky layers of buttery puff pastry cradle a tunnel of rich, dark chocolate. Lush and ...

About Chocolate Kaju Katli Recipe: With the festivities just around the corner ... Place the dough on it and roll the dough out with a rolling pin to a thickness of 5-6 mm, evenly. 7. Place a saucepan ...

Paul Hollywood's step-by-step recipe for chocolate marshmallow teacakes will ... On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight ...

For this recipe you will need 2 Swiss roll tins, measuring approximately ... To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture.

Using the amazing Heilala vanilla, topped with a drizzle of chocolate sauce, takes this dessert to the next level. It’s our Dad’s favourite but you definitely need a sweet tooth.