Even though these rolls are based on a scone dough, they resemble more a cakey biscuit. Finished in a coffee icing, you'll probably find yourself sneaking an extra slice!
Imagine roasted nuts, brown sugar and coffee in a shortbread-style biscuit, sandwiched with bittersweet chocolate icing. Now stop imagining and get baking.
This classic is best made in a large dish, but individual puddings can be more fun. If you decide to make small puddings, divide the mixture between 4 x 500 ml ovenproof dishes and cook for 25–30 mins. Leave plenty of room to top up with the coffee, as this becomes your sauce and a satisfying one at that.
This tart is texture heaven - a crisp tart shell filled with luxuriously smooth chocolate and coffee filling, all topped with crumbled hazelnut dacquoise.
Laced with coffee and liqueur, it's ideal for entertaining, as it can be prepared well in advance. Meaning "pick me up" in Italian, this version of the classic dessert is sure to do just that.
The Chocolate Queen herself gives us a banger of a cupcake recipe. The chocolate ganache topping is a divine topper and it can be coated on with a knife or piped in an elegant pattern or swirl.
This is the perfect example of why it's always a good idea to bake a chocolate tart. The orange zest cuts through the chocolate-and-coffee filling. Consider it a triple-threat.
This is a play on lamington flavours: chocolate and coffee chiffon cake layered with whipped cream and raspberry sauce, garnished with crunchy coconut toffee.
Dip each of the choux pastries into the coffee icing, wiping away any excess with your finger - the perfect taste-testing utensil. Fill the centres with crème Chantilly, then drizzle lines of melted chocolate over the top of each eclair. Consider this a coffee and pastry bonanza.
We've injected a caffeine hit into this bittersweet chocolate and coffee-flavoured popcorn. The key is to toss the popcorn while it's piping hot to create a candy-like chocolate shell on the popcorn and to get the sesame praline pieces to stick.
This decadent gluten-free chocolate cake also has hidden veggies too!
Tempered dark chocolate spread onto a piece of bubble wrap to creates a honeycomb effect chocolate garnish.
Honeycomb is simple to make but there are a few tips to ensure you end up with a perfect result every time. When adding the bicarbonate of soda, just whisk it until combined or else you’ll knock out all the air. The honeycomb needs to be coated in chocolate shortly after it has cooled to avoid it absorbing moisture and going soft.
Maple syrup and bacon have been matched before, but this glaze adds espresso and bourbon to the mix. Use the finished rashers to garnish cocktails or savoury dishes.