Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Whisk together the flour and baking powder in a medium bowl.

First, melt 2/3 of the chocolate in a double boiler, reaching a temperature of around 45–50°C for dark chocolate, 40–45°C for milk chocolate, and 38–42°C for white chocolate.

Orange-flavoured génoise, covered in a chocolate glaze and layered with a salted caramel cream – I just had to include salted caramel in this recipe as it's one of my favourite fillings.

Allow to cool in the tin. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter ...

However, this raspberry-chocolate cruller recipe is for a type ... Repeat frying process with remaining dough circles. Make the fudge glaze Microwave butter in a medium-size microwavable bowl ...

4. Cut chocolate spoonge into 3 layers and line a cake with chocolate ganache. 5. Finish the cake with ganache and keep it in deep freezer for 30 minutes to set the ganache. 6. Glaze the cake with ...