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Part brownie, part molten chocolate cake - they defy logic and stay meltingly soft even after they’ve cooled.

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Chocolate-cranberry flavour is abundant all through this cake, with puréed cranberries and cocoa forming the base, and pieces of the dried fruit and chopped chunks of semisweet chocolate studded throughout.

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The Dijon and maple syrup complement each other so well, and the thyme adds depth to bring the whole dish together. I never tire of this recipe, and made it all winter long last year.

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