Let’s set the record straight on ‘plated’ desserts: these are the reason you go to a restaurant. But when I’ve got mates over, the last thing that even I want to do is spend time plating up dessert to make it look fancy – which is why I always turn to something simple and sliceable, like the recipe overleaf.
It’s the poshest fridge cake going, with no eggs or baking required; just a set, rich chocolate truffle mixture studded with hazelnuts and caramel.
