Tom Kerridge’s flourless dark chocolate cake

This is the easiest chocolate cake you’ll ever make and will stay soft and moist for days. Perfect for your gluten-free friends. Ingredients 250g butter, diced, plus extra for greasing 375g dark chocolate (70% cocoa solids), broken into small pieces 7 eggs, plus 1 extra egg yolk 375g caster... read more

Kimberley Wilson’s coconut and raspberry macaroons

Delicious, impressive, quick, and easy, Kimberley Wilson taught this delicious recipe to our 2015 Cake Break prize draw winner. Ingredients 200g desiccated/shredded coconut 200g caster sugar 4 egg whites 50g freeze-dried raspberry pieces 2 tbsp plain flour 1 tsp vanilla bean paste 200g dark chocolate Method 1) Pre heat... read more

Kimberley Wilson’s black rorest roulade

A funky twist on an old favourite that tastes as good as it looks. Kimberley Wilson taught this delicious recipe to our 2015 Cake Break prize draw winner. Ingredients For the roulade: 3 large free-range eggs 100g caster sugar 75g self-raising flour 25g cocoa powder 1/2 tsp vanilla bean... read more

Rachel Khoo’s vegan cocoa bean cake

I don’t often get invited to dinner parties (the curse of being a professional cook) but when I do, the invite is usually a bittersweet one. More often than not I’m asked to bring a dish, usually pudding. On one occasion the hostess asked me if I could make... read more

Valentine Warner’s iced orange loaf

Serves 8 Ingredients 2 medium–large unwaxed oranges 1 unwaxed lemon 100ml cold water 175g golden caster sugar 175g unsalted butter, softened, plus extra for greasing 175g self-raising flour ½ teaspoon baking powder 3 large free-range eggs 100g icing sugar, sifted Method Peel the oranges with a potato peeler and... read more

Valentine Warner’s autumn trifle

Serves 8 Ingredients 6 medium Comice or Conference pears (ideally just ripe), peeled 700ml red wine juice of 1 orange 125g caster sugar 4 cloves 1 bay leaf a good grating of nutmeg 25g flaked almonds 5 sheets of gelatine 300ml sweet sherry 100–125g Savoiardi biscuits (about 12–18) 300ml... read more

Silvana Franco’s NY-style baked cheesecake

This is a lovely, dense American-style cheesecake. Keep it chilled and serve each slice with a handful of fresh berries or drizzle of dark chocolate sauce. Serves: 12 Ingredients 200g stem ginger biscuits, crushed with a rolling pin 50g butter, melted 600g soft cheese or mascarpone 150ml double cream... read more

Raymond Blanc’s Chocolate mousse ‘Maman Blanc’

This is the lightest, most delicious chocolate mousse I have ever tasted – melt in the mouth, instantly gratifying and inexpensive to make. Simplicity is the essence. Such is the genius of Maman Blanc. Prepare half a day in advance and refrigerate to set. Serves 4 Preparation: 20 mins,... read more

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