Place the sugar, butter and chocolate into a heatproof bowl over ... then turn out onto individual serving plates. Serve with a dollop of double cream, if you like.

Dark chocolate 150 g Powdered sugar 90 g Butter 80 g Type 00 flour 20 g ...

with chocolate-fondant icing. And unlike the soggy-shelled variety you may be accustomed to, these éclairs possess a delicate, almost Kit-Kat-like crunch that takes you by surprise. The secret to ...

With the added goodness of oats, this fondant is served with a beautiful strawberry compote ... without touching the water. Slowly melt the chocolate and butter together. Remove the bowl from the heat ...