At République, the bell tower-topped church of a restaurant on La Brea Avenue that was once Campanile, there are many things you could order for dessert after you’ve polished off chef-owner Walter ...

British chef Gordon Ramsay is best known for haranguing kitchen staff with a tirade of unsavory expletives. But when it comes to his favorite recipe, he only has good things to say about his ambrosial ...

In the family of "wonderful cakes", we present the chocolate fondant with salted butter caramel! Surely THE most melting dessert in the world (we promise we are not exaggerating!). Easy to make, our ...

First, prepare your pudding moulds. Brush melted butter all over the inside using upward strokes. Chill the moulds, then repeat with more melted butter. Add a spoonful of cocoa powder, tip to coat, ...

Preheat the oven to 180°C/350°F/gas mark 4. You will need a round 22-cm silicone pan. Melt the chocolate and butter in a large bowl over a pan of simmering water. (You can also melt them in the ...

Six more sensational creations in our final mouthwatering extract from the new Great British Bake Off book Makes 6 individual puddings For the cherry coulis 250g (9oz) fresh, dark red or black ...

This spectacular dessert is kind of like a flourless chocolate cake in a ceramic bowl. At the restaurant, the dessert arrives at your table hot from the oven, strewn with hazelnuts and topped with a ...