Chef Ben Churchill

Chef Ben Churchill The Food Illusionist. Creating desserts that push the boundaries of perception. Author of Food Illusions Chef. Artist. Food Illusionist.

new videos are created weekly while i work on a book of my works

18/02/2025

A quick tutorial showing how I make my edible washing up sponge. Such an easy dessert to make, could you eat it??

Chocolate Brownie RecipeEveryone loves a chocolate brownie, but not everyone has a banging brownierecipe. The trick is t...
17/02/2025

Chocolate Brownie Recipe
Everyone loves a chocolate brownie, but not everyone has a banging brownierecipe. The trick is to not overcook. When it comes out the oven it will appear to be under baked, but you’ve got to trust me on this one. Once this brownie cools it’ll set with a gorgeous fudgy centre, a nice crust on top and sticky, caramelised edges.

Recipe:
250g butter
250g dark chocolate (broken up pieces or even better, pellets)
125g plain flour
60g cocoa powder
5 large eggs
415g granulated sugar
Preheat your fan oven to 165 degrees C. First, melt the butter slowly over a low heat. Once it's melted, whisk in the chocolate until it's all dissolved.
In a separate bowl, whisk the eggs with the sugar for around 3 minutes on high speed. The mix should turn pale and glossy. Pour your chocolate and butter over this and mix together until all blended. Finally, sieve the flour and cocoa into the mix and again, mix together till smooth.
Pour your brownie mixture into a 10 inch by 8 inch tin lined with parchment.
Bake at 165 degrees C for around 25 minutes. Bear in mind that if you insert a skewer, it should come out slightly covered in brownie, so the skewer test
is not a great indicator of doneness in this case. Unfortunately, knowing when it is cooked will only come from experience. 25-28 minutes will give you
a perfect brownie, any longer and it will be overcooked.
When cooked, remove from the oven and leave to cool. This brownie is best stored in the fridge and is also freezer safe. My favourite way to eat these is fridge cold but is also suitable for reheating.
Chefs: if you want to make this up to a gastro quantity, multiply by 2.5

Recipe sharing is definitely caring. Here's my method and recipe to make my dish washing sponge cake. Share some photos ...
12/02/2025

Recipe sharing is definitely caring. Here's my method and recipe to make my dish washing sponge cake. Share some photos if you try it out, and let me know how you get on. This is definitely a one of my most fun to make desserts, and the recipe is so so easy to follow

This has to be one of my favourite desserts, the edible dishwasher sponge. Layers of olive oil sponge, lime compressed s...
11/02/2025

This has to be one of my favourite desserts, the edible dishwasher sponge. Layers of olive oil sponge, lime compressed sponge on top, served with lemon foam and a burnt apple purée. Such a simple recipe, but one that's all in the ex*****on. What is your favourite dessert of all time? Show me in the comments!

Dessert for Breakfast? This is actually my coconut Pannacotta, coated with chocolate and filled with a mango coulis. Who...
11/02/2025

Dessert for Breakfast? This is actually my coconut Pannacotta, coated with chocolate and filled with a mango coulis. Who wants to see more food illusions?

Amazing produce from Game Changer Charcuterie. Locally sourced, no added rubbish, just quality wild meat
10/02/2025

Amazing produce from Game Changer Charcuterie. Locally sourced, no added rubbish, just quality wild meat

mini eggs worth more than gold right now 😱
10/02/2025

mini eggs worth more than gold right now 😱

Carrot Cake, inspired
22/11/2024

Carrot Cake, inspired

Pumpkin and cinnamon mousse, chocolate ganache, pumpkin gel ***
25/10/2024

Pumpkin and cinnamon mousse, chocolate ganache, pumpkin gel
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Another year older...
18/09/2024

Another year older...

How to make my pannacotta fried egg
19/08/2024

How to make my pannacotta fried egg

Today's recipe is for ganache stones, a simple but effective garnish. Let me know how you get on!
18/08/2024

Today's recipe is for ganache stones, a simple but effective garnish. Let me know how you get on!

Here's a recipe that I've kept close to my chest, my dimple glaze. It gives effect of a mandarin's skin which is perfect...
16/08/2024

Here's a recipe that I've kept close to my chest, my dimple glaze. It gives effect of a mandarin's skin which is perfect for making mimetic fruits. Can also be adjusted for a lemon dessert

BLACK MIRROR GLAZE First up is one that blew me away the first time I saw it used. Mirror glaze that can actually reflec...
15/08/2024

BLACK MIRROR GLAZE
First up is one that blew me away the first time I saw it used. Mirror glaze that can actually reflect back all the colours in the right light, making your cake look like an actual mirror. The key here is good quality, concentrated food colouring.

The breakfast food Illusions. Bacon tuille, coconut and mango eggs and marzipan beans. Which is your favourite?
17/07/2024

The breakfast food Illusions. Bacon tuille, coconut and mango eggs and marzipan beans. Which is your favourite?

13/05/2024

such an easy illusion; homemade or shop bought marzipan, an orange syrup sauce and sponge cake to look like a staple British food, beans on toast. I challenge anyone to give this a try!

Raspberry ripple ice cream, cornflake 'sand'
23/08/2023

Raspberry ripple ice cream, cornflake 'sand'

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Edible dishwashing sponge
Edible dishwashing sponge

A quick tutorial showing how I make my edible washing up sponge. Such an easy dessert to make, could you eat it??

such an easy illusion; homemade or shop bought marzipan, an orange syrup sauce and sponge cake to look like a staple British food, beans on toast. I challenge anyone to give this a try! #beansontoast #foodillusion #dessert #cake #baking

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