Add the broken biscuits and mix well. Fill into a lined loaf tin. Leave to set in the fridge. Turn out of the tin and cover in melted chocolate. Break the biscuits into a bowl. In a saucepan ...

It is the time of year when most houses are overflowing with chocolate and sweets and all the other trappings of Easter.

This dessert looks impressive, but it’s far easier to make than you would expect from my long and detailed instructions. The dessert is light and not too sweet, and is perfect as the last course ...

This is one of those dark, squidgy-bellied chocolate ... and a cake tester comes out with just a few damp crumbs cleaving to it. Remove to a wire rack, drape a clean tea towel over the tin and ...

Pour the chocolate mixture on to the biscuit base ... Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour.

An experiment conducted has debunked the belief that the Scottish sweet treats explode when undergoing decompression during ...