This French classic is not the same anymore. With the added goodness of oats, this fondant is served with a beautiful strawberry compote ... without touching the water. Slowly melt the chocolate and ...

This tart looks like something you might have bought from a French patisserie, but it is so easy to make. Serve it gently warmed with a dusting of icing sugar, or top it with chocolate curls ...

Leave the fondant to set, but do not put in the fridge as the icing will lose its shine. Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern.

The top spot in this ranking would of course go to the chocolate cake. A classic in French kitchens, it comes in several flavours: moelleux, fondant or mi-cuit (semi-cooked, better known as lava ...

Nathan Anthony, a Sunday Times Bestseller and food content creator with a staggering 2.7 million Instagram followers, has revealed his method for creating a Terry's chocolate fondant in a slow cooker.