"I’m sure there isn’t a single person on the planet who doesn’t love breaking through the lightest of cake crusts into a warm, gooey pot of chocolate. This is my faithful emergency recipe," says Poh Ling Yeow. You had us at "warm, gooey pot", Poh.
Stylish enough for company, but why wait until you've got people over? Whip these chocolate Kahlua shots up in around 20 minutes for a chocolate quick fix that doubles as the perfect after-dinner drink or dessert.
Ah beijinho. Thanks Brazil, for giving the world this super-simple treat. Condensed milk, coconut and butter turned into little balls of caramel-coconut goodness.
And here's another from Poh. We get the feeling she understands the need for speed when you want something sweet. "This is my go-to recipe when I have very little time and leftover egg whites. The cookies have an intense cocoa flavour and a wonderfully chewy texture, similar to that of a brownie. If you're a chocolate fiend, the batter will easily tolerate the addition of chopped chocolate or chocolate chips." These flourless hazelnut cookies are gluten-free too if you use pure icing sugar.
Essentially these fudgy brownies are marbled with an orange-scented cheesecake and they appear far more difficult to make than what they actually are. Perfect with a cuppa or a dollop of cream for dessert these brownies will satisfy any chocolate craving.
Let me tell you a little bit about the cookies in these ice-cream sandwiches. They’re actually my favorite chocolate chip cookie ever. The recipe is adapted from Kim Boyce’s Good to the Grain, a book I like very much, and they’re made with wholemeal flour, so their texture is much richer and nuttier than cookies made with plain flour. They’ve got so much dimensionality and, dare I say it, complexity. The pumpkin ice-cream is not too rich and very pumpkin-y. Together, the two fulfill some sort of dessert fantasy of mine.