Whenever you need a crowd-pleasing dessert that will elicit plenty of oohs and aahs, this is the recipe to go for. Inspired by a dessert made by chef Jeremy Lee at London’s Quo Vadis, this is a giant

Toasted hazelnuts and a silky milk chocolate ganache make this a winner for special occasions. SERVES 10-12 PREP 30 MINS, PLUS COOLING COOK 20-25 MINS ✱ 35g roasted chopped hazelnuts✱ 125g unsalted bu

■ Serves 12-14 ■ Prep 30 mins plus cooling ■ Cook 45 mins 80g salted butter, cut into cubes,plus extra for the tin100g dark chocolate, at least 70%cocoa solids, roughly chopped50g cocoa powder80g malt

Makes 12–14 pieces Preparation and cooking time 4h 35min INGREDIENTS FOR THE CAKE5 eggs150g honey1 pinch salt120g plain flour1 tsp baking powder2 tbsp cornflour40g cocoa powder150ml coffee FOR THE CRE

By Sam Turnbull from It Doesn't Taste Like Chicken (itdoesnttastelikechicken.com) Serves 4 | Prep 1 hr | Cook 10 mins 55ml agave syrup 2 tbsp vegan butter ½ tsp vanilla extract ⅛ tsp salt 180g icing s

Make Mother’s Day deliciously unforgettable with these freshly baked goodies