• STEP 1

  Line the base of a 20cm springform tin with baking parchment. Put 2 of the chocolate honeycomb bars into a food bag or bowl and crush as finely as you can using the end of a rolling pin. Tip into a bowl and mix with the cornflakes.
• STEP 2

  Put the dark chocolate in a heatproof bowl that has a wide lip, and set it over a smaller heatproof bowl that’s filled with boiling water from the kettle. Leave to stand for a minute, then stir until completely smooth. Spoon 100g of the melted chocolate into the cornflake mix and stir to combine. Spoon this into the prepared tin, pressing it down.
• STEP 3

  With the remaining chocolate still set over the bowl of hot water, stir in the golden syrup and double cream until smooth. Pour this over the cornflake base, and tap the tin against the work surface to smooth the top. Chill for 2-4 hrs, or until set. Will keep chilled for up to three days.
• STEP 4

  Run a cutlery knife around the edge of the torte to loosen it from the tin, then invert onto a serving plate or board, so the cornflake mixture is on top. Roughly chop the remaining chocolate honeycomb bar and scatter it over the top. Cut the torte into slices using a knife that’s been dipped in boiling water.

   

https://bbcgoodfood.com/recipes/chocolate-truffle-honeycomb-torte

• STEP 1

  Heat the oven to 180C/160C fan/gas 4. Butter two 20cm round springform cake tins and line with baking parchment. Tip the butter, chocolate and sugar into a pan set over a low heat, stirring until fully melted together. Remove from the heat and leave to cool slightly, then add the eggs, one at a time, whisking well between each addition. Fold in the flour, cocoa, baking powder, bicarb, salt and spices. If the batter is too thick, you can loosen it with up to 3 tbsp milk, gradually adding it until the batter drops off the spoon with ease, but isn’t runny. Divide the batter equally between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely.
• STEP 2

  For the buttercream, beat the butter with an electric whisk until very soft. Add the icing sugar, a spoonful at a time, whisking well between each addition, until you have a light, fluffy buttercream. Beat in the vanilla.
• STEP 3

  Put one of the sponges on a cake plate or stand, and spread a thick layer of buttercream on top. Sandwich with the other sponge and repeat with more buttercream. Spread the rest of the buttercream over the sides of the cake, scraping them slightly to create a ‘naked’ effect.
• STEP 4

  For the decoration, combine the ginger, cinnamon and nutmeg, then tip into a small sieve. Dust over the top of the cake, or use two strips of baking parchment to make a stripe template and dust a neat stripe on the surface. Cut into slices to serve. Will keep chilled for up to three days.

   

https://www.bbcgoodfood.com/recipes/christmas-chocolate-cake

• STEP 1

  Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
• STEP 2

  Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
• STEP 3

  Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
• STEP 4

  To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.

   

https://www.bbcgoodfood.com/recipes/double-chocolate-cheesecake

• STEP 1

  Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.
• STEP 2

  Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be firm by now.) Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins.
• STEP 3

  Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g chocolate coated malt balls into a bowl and lightly crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the malt ball pieces – work quickly so the ice cream doesn’t melt too much. Remove the pudding bowl from the freezer and tip in the malt ball ice cream, spreading it to completely fill the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks).
• STEP 4

  Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges).
• STEP 5

  Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining chocolate coated malt balls all over the surface – this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the malt balls stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.

   

https://www.bbcgoodfood.com/recipes/millionaires-ice-cream-bombe

• STEP 1

  Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
• STEP 2

  Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
• STEP 3

  Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted – turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
• STEP 4

  Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
• STEP 5

  Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
• STEP 6

  Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

   

https://www.bbcgoodfood.com/recipes/rocky-road-cheesecake-pudding