Velvety Woolworths Dark Chocolate adds a decadent dusting to this Italy-meets-Down Under dessert.

"Salty peanuts, rich chocolate and smooth caramel, all in the one dessert... How can you stop at one slice?" - Tracey Pattison

“This Italian layered dessert may be less famous than tiramisu, but needn’t be ashamed when it comes to its harmonious blend of texture, flavour and presentation. Served in a glass bowl showcasing layers of soaked sponge cake or ladyfingers, custard and whipped cream, it can be served with fruits, grated chocolate, almond slivers or other decorative foods.” – Janina Allende

Chocolate and caramel rule in this easy layer cake. Perfect as a birthday cake idea or for special celebrations, you can be sure that there won’t be any leftovers. You’ll need 2 x 20cm round cake pans for this recipe.

A triple-threat of desserts, this simple chocolate fudge pudding oozes indulgence topped with a sweet, homemade butterscotch sauce. You’ll need to start this recipe 3 hours ahead, and you’ll need a 18cm x 26cm x 6cm-deep baking dish.

“Pandoro is a Veronese variation of panettone, which literally translates to ‘big bread’ thanks to its filling of raisins and peel. Pandoro, or ‘bread of gold’, differs as it has no peel or raisins in the mix. At Easter, it’s made into the shape of a dove, known as a ‘colomba’. Here, we’re using it in a unique way, as part of another classic Italian dessert – tiramisu.” – Nino Zoccali

“This recipe reminds me of a very happy moment in my childhood. I grew up in Naples, and during Carnevale, my sister and I and our friends would eat these delicious sweets. My favourite was always the migliaccio, still hot from the oven.” – Federica Andrisani

Matt Preston shares his take on a classic cheesecake – the burnt Basque, inspired by La Vina chef, Santiago Rivera. You’ll need to start this recipe at least 5 hours ahead, or make it the day before.

“This cake can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here.” – Yotam Ottolenghi

This pudding hits all the right notes. It's crunchy on the outside and super fudgy in the middle, with an irresistibly decadent sauce.

“This cake encompasses everything we all love about sticky date pudding, turned on its head and presented as a gorgeous celebration cake. It’s the cake you never knew you needed, but if you’re a pud-lover like I am, this is the birthday cake for you. My top tip: make the caramel sauce ahead of time (1-2 days) and leave it at room temperature to cool completely before attempting the buttercream.” – Emelia Jackson

“The sweet chocolatey, chewy biscuit crust pairs so well with this creamy, slightly tangy cheesecake filling.” – Kim Coverdale

“I love the fact that you can prepare this dessert up to four days ahead. You can also make it in small individual pots, if you’re worried you won’t be able to stop at one serve!” – Lucy Nunes. You'll need to start this recipe at least a day ahead, and you'll need a 20cm springform pan.

The Charles Grand Brasserie pastry chef shares how you can re-create this spectacular trending dessert at home. “The first time I attempted it… I fell in love – I’d never tasted anything quite like it.” – Rhiann Mead

This delicious triple-fudge pudding recipe is the perfect dessert idea for groups, families, or even as a quick midweek dessert.