This is no ordinary chocolate cake; the four layered tower is held together by a rich and velvety dark chocolate buttercream, laced with cinnamon and chilli, and topped with toasted fluffy marshmallows. The result is a subtle, intriguing and devilishly delicious combination of sugar, spice and heat. A Mexican Hot Chocolate Cake that promises seduction, fascination and admiration. On a separate note, it’s ridiculously fun setting fire to the marshmallows just prior to serving. Technically you should hold a flame torch/match over the marshmallows until they just start to toast. But obviously I got a bit overexcited by my new toy, and ended up frantically blowing out the flames that threatened to engulf my latest creation! Not sure I’m old enough to play with fire without supervision.
Nothing makes you more eager to get out of bed than the promise of a good breakfast. These warm, fluffy scrolls are filled with juicy apples and crunchy walnuts, and are dripping with sticky icing…they had us all grinning on Christmas morning as we handed out presents. They need to be refrigerated for 8 hours, or overnight, before being baked, so were perfect to whip up on Christmas Eve, and I swear they taste better than anything you can buy from the bakery. I’m not a maker of breads, so was a bit sceptical about the dough, but it was really easy and they turned out to be delicious. Perfect for a special breakfast, brunch or afternoon tea, I hope you’re tempted to give them a try! Continue reading