Lindt in Stratham, NH, US (United States)

Method: Heat the cream briefly. Break the Lindt Dark Chocolate into pieces and stir into the cream until it dissolves. Leave to stand in the fridge for 8 hours. Whip the cream to a foam. Fill the torte with 2/3 of the filling mixture and use the rest to paint the surface and edges of the torte. 

Method: Break the chocolate into pieces and place into a bowl with the milk. Melt in a bain marie (do not bring the water to the boil). Whisk the egg yolks to a foam, remove the bowl from the bain marie and stir the yolks into the mixture. Beat the egg whites and sugar to obtain a creamy texture. 

Cocoa rich chocolate such as Lindt Excellence 70% Cocoa Plain and coffee, always work well together and this cheesecake is rich and delicious. Using a mix of curd cheese and mascarpone gives a lighter texture than using just full fat soft cheese. 

Method: Melt the lightly crushed chocolate and powdered sugar in a bain marie together with 2 tablespoons of warm water. Separate the eggs. Mix in the egg yolks first, stirring vigorously. Whip the egg whites until stiff. Whip the cream until stiff. 

Method: Grease or line a 28 cm long cake tin. Whip the soft butter and salt until you can form peaks. Fold in 100 g of sugar and the egg yolks. Chop the chocolate into small pieces and mix in together with the nuts. Sieve the flour and baking powder together and mix well into the mixture.