"Serve this rich, decadent dessert warm from the oven in the centre of the table, piled with ice-cream (and perhaps pouring cream, too why not? It's Christmas!). The batter can be made and kept in the fridge for up to 24 hours, then baked from chilled; add an extra 10 minutes to the cooking time if you do so, though."
"Heat the oven to 180C (160C fan)/350F/gas 4 and generously butter a large bundt tin (or spray it with cooking spray). In a stand mixer (or with an electric whisk), beat the eggs and caster sugar on medium-high for five to seven minutes, until very pale, thick and tripled in volume. Meanwhile, melt the butter, both chocolates, malt syrup and milk in a heatproof bowl set over (but not touching) a pan of gently simmering water"
Two crowd-pleasing recipes are presented: a rich hazelnut Nutcracker creme brulee and a resplendent chocolate fondant bundt cake. The bundt cake batter can be made ahead and kept in the fridge for up to 24 hours, with an extra 10 minutes' baking time if baked from chilled. The cake uses melted butter, dark and milk chocolate, malt syrup and milk folded into whipped eggs and a sifted mix of flour, cocoa and salt. Bake at 180C (160C fan)/350F/gas 4 for about 20 minutes until edges are set but the centre still wobbles. Serve warm, piled with ice-cream or pouring cream.
Read at www.theguardian.com
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