The festive season, for all its joyful chaos, inspires a special kind of culinary ambition. It’s the time of year when pulling out all the stops for guests feels not just worthwhile, but essential. To help you dazzle at the dinner table, here are two spectacular desserts designed for maximum impact with smart make-ahead strategies.
The Centerpiece: Molten Chocolate Bundt Cake
This cake is pure drama. Baked until the edges are set but the centre remains gloriously molten, it’s a guaranteed showstopper when served warm from the oven. The batter’s beauty lies in its flexibility—it can be prepared a full day in advance and stored in the refrigerator, ready to bake when you are. Simply add an extra ten minutes to the baking time if starting from chilled.
Ingredients:
250g butter, plus extra for greasing
6 large eggs
150g caster sugar
250g dark chocolate
50g milk chocolate
50g malt syrup
100ml whole milk
120g plain flour
20g cocoa powder
½ tsp fine sea salt
Ice cream or pouring cream, to serve
Method:
1. Preheat your oven to 180°C (160°C fan)/350°F/gas 4. Generously butter a large bundt tin.
2. Using a stand mixer or electric whisk, beat the eggs and caster sugar on medium-high for 5-7 minutes until the mixture is very pale, thick, and has tripled in volume.
3. Meanwhile, gently melt the butter, both chocolates, malt syrup, and milk together in a heatproof bowl set over a pan of simmering water (or using a microwave). Stir until completely smooth.
4. With the mixer on low speed, slowly pour the warm chocolate mixture into the whipped eggs, mixing until just combined.
5. Sift the flour, cocoa powder, and salt together, then gently fold into the batter until no streaks remain.
6. Pour the batter into the prepared tin, smooth the top, and either chill for later or bake immediately for 20 minutes. The cake is ready when the edges are set but the centre still has a gentle wobble.
7. Let it cool in the tin for 10 minutes before carefully inverting onto a serving platter. Serve warm, sliced, with generous scoops of ice cream.
The Make-Ahead Marvel: Hazelnut Crème Brûlée
This version of the classic custard offers a luxurious twist with a hazelnut-infused base and a clever, prepare-ahead crunchy topping. The custards need several hours to set, making them the perfect do-ahead dessert.
Ingredients (Serves 6):
90g whole roasted hazelnuts or hazelnut butter
120ml whole milk
360ml double cream
90g light brown sugar
3 large eggs
A big pinch of salt
For the Hazelnut Caramel Topping:
120g caster sugar
60g roasted hazelnuts
Method:
1. Preheat the oven to 140°C (120°C fan)/275°F/gas 1. Place six ramekins in a deep baking dish.
2. If using whole hazelnuts, blend them with the milk until a smooth paste forms. If using hazelnut butter, simply whisk it into the milk.
3. In a saucepan, combine the cream, the hazelnut-milk mixture, and brown sugar. Heat gently until steaming and the sugar has fully dissolved.
4. Lightly whisk the eggs in a separate bowl. Slowly pour in the hot cream mixture, whisking continuously but gently to avoid creating air bubbles. Stir in the salt.
5. Strain the custard into a jug, then divide it evenly among the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
6. Bake for 30-40 minutes until the custards are set with a slight wobble in the centre. Allow to cool to room temperature, then refrigerate for at least three hours, or overnight.
7. For the topping, line a tray with baking paper. Melt the caster sugar in a small pan until it forms a golden caramel. Stir in the hazelnuts, then immediately pour the mixture onto the prepared tray. Leave to cool completely until hard, then blitz into a fine crumb.
8. Just before serving, sprinkle a generous layer of the hazelnut caramel crumb over each chilled custard. For a traditional finish, a thin layer of caster sugar can be torched or grilled until caramelised instead.
With these two recipes in your arsenal, you can deliver festive indulgence with confidence, spending less time in the kitchen and more time enjoying the celebrations.