Matt Adlard is a self-taught pastry chef, cookbook author and creator of Bake It Better, sharing detailed recipes and lessons for home bakers.
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Matt shared a twice-baked chocolate cake that pairs a gluten-free chocolate torte base with a light baked chocolate mousse. The recipe uses different cocoa percentages in the two layers.
mattadlard.comRead the recipeThis new cheesecake pairs a homemade biscuit base with caramel and dark brown sugar. Matt also explains the wet tea towel technique used to help the cake bake evenly.
mattadlard.comRead the recipePanna Cotta 101 compares powdered gelatin, sheet gelatin and vegetarian iota carrageenan. Matt aims for the same soft texture with each stabiliser.
mattadlard.comRead the recipeMatt published an opera cake tutorial with espresso-soaked almond sponge, coffee crème mousseline, chocolate ganache and a chocolate finish. It includes tips for making the layers even.
mattadlard.comRead the recipeMatt turned a nostalgic favourite into a gelato bar with brown butter chocolate chip cookie, soft caramel, vanilla custard gelato and a milk chocolate glaze.
mattadlard.comRead the recipeFollow Matt for new bakes, recipe tests and kitchen lessons.
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