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From our NEW recipe book by Linda Collister. Get it at Barnes and Noble or SERRV.org see recipe
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From our Divine Chocolate recipe book by Linda Collister (Absolute Press). Buy it in 2009 at Barnes and Noble and www.serrv.org see recipe
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Use a good honey with a distinct, but not overwhelming, taste to balance the slight bitterness of the cocoa and almonds in these most elegant and light sponge cakes. see recipe
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Perfect for the holidays, make this ready for those late breakfasts and brunches, when all anyone wants is a large coffee and a slice of something special to celebrate the season. see recipe
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If you've never tried genuine cup cakes before, these are irresistible and sure to impress! see recipe
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The ultimate recipe for chocolate brownies - rich, dark, moist and moreish. They are made with Divine 70% Dark Chocolate, so they taste great. see recipe
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This easy baked recipe transforms simple ingredients into a yummy fudgy chocolate flan. It's made with a digestive biscuit base topped with a mixture of light muscovado sugar, cocoa powder, flour and milk. When cool, it's drizzled with melted white chocolate. see recipe
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This cake should be moist inside with a slightly firmer crust on the outside. The 70% Dark Divine Chocolate and cocoa give a wonderfully rich flavour without being too sweet. Serve with a dollop of thick cream or with the sieved juice of 4 passion fruit for a sharp, clean contrast. see recipe
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You won't believe just how delicious these muffins taste. They're made with Divine Orange Milk Chocolate, which gives them a fabulous flavour. They will go down a storm on cake stalls! see recipe
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Wickedly dark and indulgent, this chocolate torte is heaven on a plate. see recipe
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Rich and delicious, you'll love this wonderful chocolate cake made with Divine Cocoa Powder, filled with a double cream and melted Divine 70% Dark Chocolate mixture, topped with more melted chocolate and chocolate curls made from white and dark chocolate. see recipe
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This recipe is very simple to make- the secret is in watching not to over cook the brownies so they retain their fudgy stickiness. see recipe
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