This tart (using ‘tart’ as a loose term for this- there’s no pastry or baking involved) is so easy to put together but makes for a really delicious plant based dessert. The crunchy base is laced with tahini and sesame seeds so the earthy flavour really comes through, and the filling has a savoury note thanks to miso paste, and is super smooth and creamy courtesy of my favourite plant based brand- Oatly.
100g dark chocolate
1tbsp maple syrup
large pinch sea salt
100g sesame seeds
50g finely chopped mixed nuts (I used cashews and pistachios)
225g dark chocolate
30g vegan butter (I used Stork)
300ml Oatly cream alternative
3tbsp maple syrup
large pinch sea salt
3tbsp white miso paste
75g sesame seeds
100g caster sugar
Grease and line an 8 inch cake tin. For the base, place the chocolate, tahini, maple and salt in a heatproof bowl set over a saucepan of simmering water (don’t allow the base of the bowl to touch the water or the chocolate may burn). Gently melt all the ingredients together then stir through the sesame seeds and chopped nuts. Scrape this mixture into the lined cake tin and spread out into one even layer. Place this in the fridge to set for at least 30 minutes.
For the filling, roughly chop the chocolate and place in a heatproof bowl along with the vegan butter. Set aside. Put the Oatly cream, maple, salt and miso paste in a saucepan and, stirring often, heat to just below boiling point. Pour this mixture over the chocolate and butter and allow it to sit for a moment before stirring together to form a smooth glossy ganache. Let this cool then pour it over the chilled base. Transfer to the fridge again and chill for another hour or until set.
While the tart is chilling, make the sesame shards. Before you start, place a piece of greaseproof paper on a large baking tray. Now put the sugar in a small saucepan. Allow the sugar to melt, swirling the pan occasionally, then, once the caramel is golden take off the heat, stir in the sesame seeds and spread into an even layer on the greaseproof paper. Leave to cool and harden, then break into shards.
Slice up the tart and serve with shards of sesame caramel and a sprinkling of sea salt.
Pavlova is a Great British classic, and although we usually associate it with summer days and strawberries, it’s a really versatile dessert which can be adapted for any time of year simply by changing up the seasonal fruit toppings. I love this variety as the fresh winter citrus and spiced mascarpone combined with a pop of pomegranate makes for a fresh alternative to a heavy Christmas pudding; perfect after a mammoth Turkey feast.
For the meringue
6 large egg whites
300g golden caster sugar
75g dark brown soft sugar
1tsp white wine vinegar
1tsp corn flour
For the toppings
400ml double cream
4or 5 clementines, zest and flesh
1 1/2 tsp ground cardamom
1tsp ground cinnamon
3-4tbsp icing sugar
100g dark chocolate
100g pomegranate seeds
75g pistachios, roughly chopped
5-6 figs, sliced (optional)
Thyme and rosemary, to garnish (optional)
Preheat the oven to 160c. Line a large baking tray with greaseproof paper.
Place the egg whites in the bowl of a stand mixer with whisk attachment. Whisk to medium peaks and start adding the sugar, a spoonful at a time. Once all the sugar (both brown and caster) has been added whisk until stiff peaks form and you’ve got a glossy, non-granular meringue. Stir the corn flour and white wine vinegar together in a small cup and mix into the meringue.
Pile the meringue onto the prepared baking tray and roughly spread into a 30x20cm rectangle. I think the more wild and asymmetric the better. Place the tray in the oven and reduce the temperature to 120c immediately. Cook for 1 hour or until the outside is crisp, then turn the oven off and leave to cool in there for at least an hour (this prevents the meringue cracking too much which can happen when the temperature suddenly changes).
Once cooled, set aside and prepare the toppings. For the cream, whisk together the mascarpone, cream, clementine zest, ground cardamom, ground cinnamon and icing sugar.
Meanwhile melt the dark chocolate gently in a heatproof bowl set over a pan of simmering water. Slice the clementine flesh into rounds.
To assemble the pavlova pile the cream onto the meringue, then arrange the clementine pieces and figs (if using) on top. Drizzle over the dark chocolate then sprinkle on pomegranate seeds and chopped pistachios. Finish with sprigs of rosemary and thyme, if using.
It’s no secret that I love anything laden with sesame, so was thrilled when Sesame Kingdom sent me some of their delicious coffee halva, halva spread and tahini. I’m going to incorporate each of the products into a bake, and thought I’d start off with the halva, which I’ve used in brownies, ice cream and chocolate cakes before. I thought this time it made sense to try it out with some seasonal fruit and nuts and it works really well in this understated loaf format (especially warm, thickly sliced and smothered in salted tahini butter!).
175g soft unsalted butter
100g light brown soft sugar
75g golden caster sugar
2tbsp instant coffee, dissolved in 2tbsp just-boiled water
175g self raising flour
2 Conference pears, peeled and diced
150g coffee halva, mine was by Sesame Kingdom (plain would work too)
For the tahini butter
large pinch salt
Preheat the oven to 170c. Grease and line a large loaf tin.
Place the butter and both sugars in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until pale and fluffy. Add in the eggs one at a time, beating well between each addition and adding a small amount of the flour if the mix looks like it may curdle.
Fold in the remaining flour, salt and coffee using a large metal spoon. Add 2/3 of the walnuts and pear pieces and fold again. Scrape half of the batter into the tin then sprinkle over half of the halva. Add the remaining batter then top with the last of the halva, walnuts and pear pieces.
Bake for 34-40 minutes or until a skewer comes out clean when inserted.
Beat the butter, salt and tahini together until light. Serve the loaf warm with a generous helping of tahini butter.
As someone who is perpetually cold I favour the summer months weather-wise, but when it comes to food seasons, Autumn is the winner for me. Root vegetables, roasts, comforting one-pot dinners and baked fruits, sugared and spiced; you can’t beat them. With this in mind and as an ode to the season and the produce that comes with it, I’ve created a hedgerow-themed celebration cake. Made up of spiced sponges studded with Bramley apple pieces, a tart blackberry compote and smooth salted caramel Swiss meringue buttercream- it’s a bit of a project bake, but so worth the effort.
For the cakes
250g golden syrup
190g unsalted butter
175g light brown soft sugar
375g self raising flour
1 1/2 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1tsp mixed spice
large pinch salt
260ml semi-skimmed milk
1 very large Bramley apple, peeled, cored and diced
1tsp corn flour
For the blackberry compote
450g fresh blackberries
zest and juice 1 lemon
5-6tbsp caster sugar
For the Swiss meringue buttercream (I’d only attempt this with electric whisk/beaters!)
150g caster sugar, 50g butter, 100ml double cream, salt (this is for the caramel which is added to a Swiss meringue buttercream base)
4 egg whites
225g caster sugar
275g unsalted butter, very soft (but not greasy)
fresh blackberries, hazelnuts, apple crisps, rosemary sprigs
Grease and line two 8 inch cake tins. Preheat the oven to 170c.
Start off by making the cakes. To do this place the syrup, butter and light brown soft sugar in a saucepan and melt over a medium heat. Set aside to cool a little.
In a mixing bowl, stir together the flour, spices, salt and bicarbonate of soda, then make a well in the middle. Break the eggs into a jug and add the milk, then stir together with a fork and add into the well, along with the melted butter mixture. Whisk everything together with a hand whisk until just combined.
Toss the apple pieces in corn flour and fold in, then distribute the batter between the two cake tins. Bake for 30-40 minutes or until a skewer comes out clean when inserted. Once baked let the cakes cool completely in the tins.
Meanwhile, make the blackberry compote by placing the blackberries, lemon juice and zest and sugar in a saucepan set over a medium heat. Cook, stirring often until thickened and jammy. Set aside to cool.
For the buttercream, start off by making a salted caramel sauce.To do this put the sugar in a heavy bottom saucepan and set it over a low heat. Wait until the sugar has all melted (swirl the pan to encourage it to do so but don’t stir!) then up the heat and allow it to reach a deep golden brown. When it gets to this stage, add the butter and stir (it will spit a little), then add the cream and stir again for a couple more minutes until slightly thickened. Remove from the heat and once cool enough to taste add salt to your liking. Set aside to cool completely.
While the caramel is cooling, place the egg whites and caster sugar in a saucepan and whisk together (just a hand whisk will do here). Keep stirring over a medium heat until the mixture is hot to the touch and the sugar has dissolved, then transfer to a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until it’s completely cool and will hold a stiff peak.
Now continue to whisk, adding a heaped tablespoon of the butter every few seconds. Whisk until it’s all come together and is thick and glossy, then add 3-4 heaped tablespoons of your cooled caramel (add a little more or less to taste). Don’t worry if the mix looks curdled at any point, whisking will bring it back together with time. Once it’s ready you can start assembling the cake.
Remove the cakes from the tins. If they’re domed at all, even off the tops, then slice each sponge in half, leaving you with 4 even layers. Place the first layer on your serving plate. Pile half the buttercream into a piping bag and pipe around the edge of the first layer twice (leaving a roughly 1.5 inch wall of buttercream). Fill this with a third of the blackberry compote then repeat the process until all the sponges are used up.
Use the remaining buttercream to cover the whole cake, semi-naked style. Decorate as desired- I like rustic/natural decorations but the world is your oyster!
Galettes are super versatile, simple to shape and look really impressive. This one is filled with a hazelnut frangipane, greengages tossed in vanilla, and an early crop of blackberries; a delicious celebration of late summer produce, especially when served warm from the oven with a generous helping of ice cream or whipped mascarpone.
For the pastry
150g spelt flour
75g plain flour
30g golden caster sugar
100g unsalted butter, chilled
2tsp white wine vinegar
50ml fridge-cold water
zest 1 lemon
For the filling
100g unsalted butter, soft
100g golden caster sugar
2 eggs, 1 for the frangipane, 1 for glazing
100g hazelnuts, blitzed until fine
75g plain flour
300g greengages, halved and de-stoned
1/2tbsp corn flour
1 vanilla pod, split
1/2tbsp demerara sugar
sprinkling of chopped hazelnuts (optional)
Start off by making the pastry. Place the flours, sugar, salt and butter in a food processor and pulse until it resembles breadcrumbs. At this stage add the water, vinegar and lemon zest and pulse again until the mix just comes together in large lumps (alternatively, rub the butter into the flours, salt and sugar using your fingertips then stir in the water, vinegar and lemon zest using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
While the pastry is chilling, prepare the filling, starting with the hazelnut frangipane. Place the butter and sugar in a bowl (or bowl of a stand mixer with paddle attachment) and beat until light and creamy. Add in one egg and beat again until well incorporated, then fold through the ground hazelnuts and plain flour. Set aside.
Scrape the vanilla seeds from the pod and toss together with the halved greengages and corn flour (corn flour helps soak up any excess juices the greengages might release). Preheat the oven to 180c and place a large baking tray on the oven shelf (this ensures that the base of the galette cooks through and is crisp- no soggy bottoms here!).
Once your pastry has firmed up a little, roll into a large 3mm thick circle on a lightly floured surface. Transfer to a piece of baking paper. Dollop the frangipane into the centre of the pastry, then spread out evenly, leaving a border of roughly 3 inches. Arrange the greengages on top of the frangipane, followed by the blackberries. Fold the edges of the pastry loosely over the filling, then brush with the remaining egg. Finish by sprinkling the demerara sugar all over the pastry and filling.
Transfer the galette onto the hot baking tray and bake for 30-35 minutes or until the pastry is golden and crisp, and the frangipane is cooked through.
To serve, sprinkle the galette with toasted chopped hazelnuts. Serve warm with ice cream or slightly sweetened mascarpone (it is also delicious cold!).
Another iteration of my all-time favourite bake, this time with fresh raspberries offset by oozing pockets of burnt butter caramel (inspired by Chin Chin Lab’s burnt butter caramel nitro ice cream). Brownies might not seem like the obvious thing to make mid-summer, but as these are studded with some token summer berries and can therefore be deemed seasonal, you should probably make them.
For the caramel
100g caster sugar
60ml double cream
For the brownie
150g 80% dark chocolate
100g 70% dark chocolate
3 eggs, 1 egg yolk
100g light brown soft sugar, 75g caster sugar
Generous pinch salt
100g rye flour
100g good quality milk chocolate, roughly chopped
250g fresh raspberries
Start off by making the caramel. To do this place the sugar in a saucepan and heat gently. Meanwhile, place the butter in a small pan and melt until just past browned (it should be foaming and have little brown specks in the bottom), then take off the heat.
At this point the sugar will have started to dissolve. Swirl the pan until the sugar melts entirely, then allow it to reach a deep golden brown colour. Now add in the burnt butter and cream, stirring until it comes together. Remove from the heat and add the salt. Pour the caramel into a baking paper-lined container and leave to firm up for around half an hour. Preheat the oven to 180c and line a brownie tin with baking paper.
While the caramel is setting, make the brownie batter. Roughly chop the dark chocolate and tip into a heatproof bowl. Place the butter in a saucepan and heat gently until melted. Up the heat and brown until foaming (as before), then pour directly over the chocolate. Let it sit for a moment, then stir to create a smooth glossy mixture.
Meanwhile, place the eggs and egg yolk, both sugars and salt in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until pale and voluminous.
Pour the chocolate down the side of the bowl and fold in, then add the flour and fold again.
Chop the set caramel into rough pieces and set aside. Scape half the brownie batter into the lined tin and level out. Evenly distribute half the caramel pieces, chocolate chunks and raspberries then scrape over the remaining chocolate. Repeat the process with the caramel, chocolate and raspberries then bake for 25-35 minutes or until crisp and flaky on top but still fudgy (with a slight wobble) in the middle.
Leave to cool completely in the tin then slice up an serve.
These cookie sandwiches are a culmination of my three favourite things; coffee, chocolate and ice cream. The pecans add crunch, and the bitter note of espresso prevents the result from being overly sweet. There’s not a lot else to say- other than go forth and make them (but proceed with caution, they’re like crack).
Ingredients (makes 10-12 cookie sandwiches, with a little extra cookie dough which will freeze well)
For the ice cream
400ml double cream
400ml whole milk
8 egg yolks
150g caster sugar
30g good quality instant coffee
For the cookies
225g soft unsalted butter
125g caster sugar
175g dark brown soft sugar
1tsp bicarbonate of soda
generous pinch salt
150g plain flour
125g rye flour
75g roughly chopped pecans
100g roughly chopped dark chocolate (70%)
Start off by making the ice cream. To do this, pour the double cream, milk and instant coffee into a saucepan and set over a medium heat. Meanwhile, place the egg yolks, sugar and salt in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pale and thick. Once the instant coffee has dissolved into the cream mixture, bring it to a simmer then take off the heat and gradually add into the eggs and sugar, whisking constantly until well combined.
Pass the mixture through a sieve into a clean saucepan, then heat gently, stirring until thick (make sure the custard doesn’t get too hot, or you’ll be left with something that looks a bit like scrambled eggs!). Pass the thickened custard through a sieve into a bowl, then close cover with cling film and leave to cool completely (I like to chill the custard at this point to make sure it’s as cold as possible before churning, but it’s not absolutely necessary).
Once cooled, pour the custard into an ice cream maker and churn until creamy and thick. Line a shallow square/rectangular baking tin (about 2-3cm deep) with cling film and scrape the churned ice cream into it. Level off, cover with cling film and place in the freezer for at least 4 hours, until fully set. At this point you can cut the ice cream into rounds using a 3-4 inch cookie cutter, then cover and return the rounds to the freezer until required.
For the cookies, place the butter and both sugars in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until pale and fluffy. Add in the eggs one at a time, beating well between each addition. Add the bicarbonate of soda, salt and both flours and very briefly mix again until combined. Now stir in the pecans and chocolate with a wooden spoon. Chill the cookie dough for 10 minutes.
Preheat the oven to 180c. Line a couple of baking trays with greaseproof paper and space tablespoons of cookie dough over them, allowing plenty of room for spreading. Bake for 12-15 minutes or until soft in the middle but golden in colour. At about 8-10 minutes into baking, take the baking tray and bang it on the work top in one sharp movement. This allows the cookie to spread a little and ensures the perfect thickness. Repeat the process until you’ve used up the cookie dough, then leave the cookies to cool.
For a neat result, you can cut the cookies into perfect circles with the cutter you used for the ice cream, but this isn’t essential.
Once the cookies have cooled, sandwich two together with a round of espresso ice cream.
Crisp choux pastry, sharp roast rhubarb with a hint of vanilla, and butterscotch-sweet caramelised white chocolate cream; a delicious combination you’ve got to try, and a great way to celebrate seasonal British produce (and millennial pink… *sigh*).
Ingredients (makes 10-12)
For the choux
85g unsalted butter
100g plain flour
pinch of salt
For the filling
250g white chocolate (make sure it’s at least 30% cacao)
300ml double cream
4 thick stems rhubarb
3tbsp caster sugar
2 vanilla pods or 1tsp vanilla extract
Juice and zest 1 lemon
For the topping
100g icing sugar
Enough of the rhubarb syrup (leftover from roasting the rhubarb) to create an icing with a drizzle-consistency
Dried rose petals (optional)
Candied rhubarb ribbons (optional) (I make these by creating ribbons of rhubarb with a peeler, which I then simmer in a simple 2 parts sugar: 1 part water syrup for 5 minutes before draining off any excess liquid and cooking at 160c for 10-15 minutes, or until dried out, on a lined baking tray)
To make the choux put the water, butter and salt in a saucepan set over a medium heat (do not let it boil at this stage). Meanwhile, sieve the flour to remove any lumps. When the butter has melted into the water, increase the heat and bring to a rolling boil, then tip in the flour and stir vigorously until you have a smooth paste-like mix which comes away from the edges of the pan. Continue to stir for another minute to cook out the rawness of the flour, then tip into a clean bowl and close cover with cling film (this eggless stage is known as a ‘panade’). Leave to cool to room temperature.
Preheat the oven to 190c. Line 2 large baking trays with greaseproof paper.
Once the panade has cooled it’s time to add the eggs; whisk in a jug to break them up then very gradually add into the panade while beating with electric beaters. Stop adding the egg (you might have a little leftover) when the smooth, lump-free mixture reluctantly drops off the end of a spoon. Pile the choux mix into a piping bag, fitted with a large round nozzle.
Pipe 10-12 doughnut shapes onto the prepared baking trays, leaving room for expansion. Bake the choux for 20-25 minutes or until crisp and golden, then skewer each one and return to the oven for around 10 minutes or until the middles have completely dried out. Set aside to cool and reduce the oven temperature to 180c.
Slice the rhubarb into batons and toss in the caster sugar, lemon juice and zest and vanilla. Roast for 10-15 minutes in a high sided baking tray until the pieces are tender but still retain their shape. Set aside to cool and reduce the oven temperature to 120c.
Chop up the white chocolate and scatter on a lined baking tray in an even layer. Place in the oven to allow the chocolate to melt for 10 minutes, then stir/turn and return to the oven for another 10 minutes. Repeat this step 2-3 more times until the chocolate reaches a deep golden colour, then scrape into a bowl and mix in a splash of cream to loosen the consistency (it can get a little grainy at this stage so pass through a sieve if necessary). Leave to cool.
Once the white chocolate has cooled, place in a bowl (or bowl of a stand mixer with whisk attachment) and add in the cream and salt. Whisk until pipe-able.
Slice the cooled choux nuts in half horizontally and pipe in a generous helping of caramelised white chocolate cream. Slice the roast rhubarb pieces thinly and arrange these on top of the cream, then pop the choux lid on top.
For the pink icing, pour the cooking syrup from the rhubarb tray into the icing sugar and mix to create a smooth drizzle-like consistency (add in a little water if you don’t have enough syrup). Spoon this over the filled choux-nuts and garnish with edible petals and rhubarb ribbons.
I made this cake last weekend for my Dad’s birthday and it went down a storm. Granted, the flavours aren’t subtle and it’s not for the faint hearted (which neatly mirrors my Dad’s personality actually), but the punchy combination of bitter coffee, nutty hazelnut, rich but surprisingly light chocolate sponge and salted milk chocolate ganache just work (duh- that amount of cream, sugar, salt and chocolate is always going to be delicious).
Ingredients (serves 12-14)
For the hazelnut praline caramel
100g blanched hazelnuts, toasted
100g caster sugar
100ml double cream
Generous pinch sea salt
For the sponges
375g plain flour
300g caster sugar
85g cocoa powder
2tsp baking powder
2tsp bicarbonate of soda
large pinch sea salt
175ml vegetable oil
2tsp vanilla extract
100g dark chocolate
325ml just boiled water
2tsp instant coffee
For the salted milk chocolate ganache
200g milk chocolate
75g dark chocolate
275ml double cream
Generous pinch sea salt
For the coffee mascarpone filling
2tbsp instant coffee
2tbsp caster sugar
100ml double cream
Start off by making the hazelnut praline caramel.To do this simply place the caster sugar in a heavy bottom pan over a medium heat and swirl the pan until it melts. Once melted, up the heat until the sugar reaches a deep golden brown. At this stage add the toasted hazelnuts, stir to coat then tip onto a baking paper lined baking tray. Leave to set hard, then blitz into a paste. Set aside. Pour the cream into a saucepan and gently heat. Once the cream is gently simmering add in the praline paste and stir to create a caramel. Cook down for a few minutes until thickened, then set aside to cool.
Preheat the oven to 170c. Grease and line two 8 inch baking tins. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short stints, stirring often). Set aside.
In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
Split the mix evenly between the prepared tins and bake for 45-55 minutes (until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.
While the cakes are cooling make the ganache. Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream in a saucepan until it meets scalding point then pour over the chocolate. Allow the cream to melt the chocolate for a few minutes then stir until smooth and glossy. Add salt to taste then set aside to cool.
For the coffee mascarpone crush the coffee into a fine powder then just whisk together all the ingredients until smooth.
When all the elements are cool you’re ready to assemble the cake. Your cakes will probably have a domed top, so trim these off then divide each one into two even layers (leaving you with 4 layers overall).
Scrape the hazelnut praline caramel into a piping bag. Split the mascarpone into thirds. Spread one third of the mascarpone over the first sponge layer then pipe over a third of the caramel in a zigzag (so that each slice will have some caramel inside!). Repeat this step until you’ve used up the sponges, then rustically cover the whole cake in the thickened ganache.
This vegan banana bread is perfect if you’re after maximum taste pay off in exchange for minimal effort; the method calls for just a mixing bowl and hand whisk and you’ll have it in the oven in less than 10 minutes. I add chunks of dark chocolate and a shot of espresso to my banana bread as it adds a great depth of flavour and slight bittersweet finish, but feel free to omit these (if you’re weird and don’t like my two favourite things).
125ml vegetable oil
100ml dairy free yoghurt (I used Alpro plain)
100ml nut milk (I used almond)
3 very ripe bananas (roughly mashed) plus 1 extra banana (halved down the middle)
2tbsp instant coffee granules dissolved in 2tbsp boiling water
75g light brown soft sugar
75g caster sugar
225g plain flour
1tsp baking power
1tsp bicarbonate of soda
generous pinch of salt
150g 70% dark chocolate
Preheat the oven to 180c. Line a large loaf tin with greaseproof paper.
Place the oil, yoghurt, milk, mashed banana, both sugars and coffee in a bowl and whisk together. Now add in the flour, baking powder, bicarbonate of soda and salt and whisk again until you have a smooth batter. Roughly chop 100g of the dark chocolate and stir that in, reserving the rest. Scrape the batter into the prepared tin and arrange the banana halves on top.
Bake for 50-55 minutes or until well risen, springy and golden. Once baked, leave to cool in the tin, then melt the remaining dark chocolate and drizzle over the top.