This is the Swedish chocolate cake, rich and gooey with a fudgy center with a delicate crisp top.

I buck tradition and use the whole egg in my friands, and they're perfectly light and moist little treats.

A small-scale cake, given depth with maple syrup and pecans, that’s useful when you’re on the move.

Exotic, aromatic flavours come together in a miniaturised version of this delicious flourless cake.

Light and delicate little syrup-soaked semolina cakes that are very easy to make and even easier to eat.

So outrageously dense and fudgy that I’m only calling it “cake” to be polite.