Preheat the oven to 350ºF (175°C). Liberally spray a large nonstick Bundt pan with nonstick baking spray. In a small bowl, combine the chocolate and coffee. Allow to sit undisturbed for a few ...

The secret to this unbelievably tender poundcake? Crème fraîche. It adds a subtle tang and extra moisture, making the crumb incredibly soft and smooth. Elegant enough for afternoon tea, indulgent ...

Spread the syrup over the bottom of a 10- or 11-inch springform cake pan and tightly arrange the kumquat slices to cover the bottom of the pan.

Finish with remaining cake batter, smooth top, then scatter with crumble, squeezing to form clumps and pressing gently into the batter as you go. Bake until golden brown and a skewer inserted ...

Nina Friend is a New York-based writer who covers food, drink, travel, lifestyle, and sports. Nina’s work has appeared in Vogue, Air Mail, Bon Appétit, Cherry Bombe, Food & Wine, The BBC, and ...

Cool the cake on a rack for at least 15 minutes. 5 Using a stand mixer fitted with the whisk attachment, whip the cream and creme fraiche together to soft peaks.

In a large bowl, whisk together the ground almonds, flour, polenta, baking powder, rosemary, lemon zest and salt. In the bowl of a standing electric mixer fitted with the whisk, combine the eggs ...

Serve warm with a dollop of whipped creme fraiche. From Koa Duncan, pastry chef at Water Grill. The cake may be served as shown, or with either marinated shaved apples or spiced apple granite .