Paul A Young served up a delicious vegan chocolate brownie torte with Madagascan chocolate ganache, maple syrup and Peruvian truffle batons on Saturday Kitchen.

The ingredients for the chocolate brownie layer: 150g crunchy peanut butter (ideally sugar-free), 50g golden syrup, 150g caster sugar, 1 tsp vanilla bean paste, 25g cocoa powder, 275g dark chocolate, 100g light rye flour, 1 tsp baking powder and ½ tsp sea salt.