Step 1 - Line your tin with baking parchment and heat your oven to the correct temperature: 160C/140C Fan/Gas Mark 3.

Step 2 - Beat the butter and sugar with an electric whisk until light and fluffy.

Step 3 - Beat in the eggs, flour, almonds, baking powder, milk and cocoa, until smooth.

Step 4 - Stir in the chocolate chips, then scrape into the tin.

Step 5 - Bake for 45 - 50 mins until golden, risen and the skewer poked in the centre comes out clean.

Step 6 - Cool in the tin, then lift out onto a wire rack over some kitchen paper.

Step 8 - Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake.

Step 9 - Leave to set before slicing.

Products You May Find Helpful

Step 1 - Preheat your oven 180 degrees (gas mark 4).

Step 2 - In a large bowl, combine the flour, baking powder, salt and 100g of sugar. Add the oil, egg yolks, water and lemon zest, then beat with an electric mixer until smooth.

Step 3 - In a clean bowl, beat the egg whites and cream of tarter until the mixture forms peaks. Gradually add in 150g of sugar and beat until stiff and shiny.

Step 4 - Fold a third of the whites into the cake mixture, then quickly fold in the rest until there are no streaks. 

Step 5 - Add the mixture into your cake tin, and bake in a preheated oven for 60 mins, or until a skewer comes out clean.

Step 6 - To make the filling, heat the flour, caster sugar, orange juice, lemon juice, orange zest and egg, over a medium heat.

Step 7 - Cook the mixture until thickened, then allow it to cool completely before folding in the whipped cream.

Step 8 - Once the cake is fully cooled, carefully remove it from the tin, and slice it into three, equal layers. 

Step 9 - Fill each layer with the cream filling, before adding the rest on top, and decorating with either lemon slices or zest.

Products You May Find Helpful

Step 1 - Preheat your oven 180 degrees. Ground your biscuit, sugar and salt in a food processor (or crush will a rolling pin). 

Step 2 - Transfer the crumbs to a bowl and combine with melted butter.

Step 3 - Pour the mixture onto your tart tin, then press down the crumbs on the bottom and sides with your hands (or a glass) for form an even layer.

Step 4 - Bake your crust for about 15 mins, until the crust turns golden brown. Leave to cool on a wire rack.

Step 5 - Melt 300g of chocolate in a heatproof bowl, while bringing the cream to a simmer in a medium saucepan over a high heat. 

Step 6 - Remove the cream from the heat, and whisk a 1/4 cups worth into the beaten egg yolks, before whisking this mixture with the rest of the cream.

Step 7 - Whisk the cream mixture with the chocolate, and set aside.

Step 8 - Chop the remaining chocolate, and transfer to a bowl with the marshmallows and almonds, before scattering over the crust.

Step 9 - Follow by pouring over the chocolate ganache mixture, reserving 1 cup for topping. Refrigerate the tart for around an hour, or until it is firm, and cover the remaining chocolate ganache at room temperature.

Step 10 - Once the tart has set, gather together the remaining toppings, before sprinkling them over the tart filling. Then, drizzle over the remaining ganache, before refrigerating the tart for another 10 mins.

Step 11 - Remove the tart from the tin and cut into slices. 

Products You May Find Helpful

Step 1 - Preheat your oven to 200^oC (180 Fan, Gas Mark 6)

Step 2 - Pour olive oil into your roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic.

Step 3 - Toss everything so that it is evenly coated in oil, then add the chicken thighs skin side up.

Step 4 - Place in the oven and cook for one hour, basting with the juices in the pan halfway through.

Step 5 - At the end of the hour, check that the potatoes and chicken are cooked through, before returning to the oven for another 15 mins to crisp the chicken skin.

Step 6 - Once you've removed the tin from the oven, press down on the garlic cloves to remove them from their skin, then mix the mashed garlic with the rest of the juice.

Step 7 - Serve your dish with a fresh, leafy side salad.

Products You May Find Helpful