Edd Kimber - The Chocolate Festival Ambassador

Edd Kimber

“What makes The Chocolate Festival so special is that the organisers are equally as passionate and are creating a truly brilliant event that absolutely everyone can enjoy.”

Meet our Ambassador

We’ve been smitten with Edd Kimber ever since he won the 2010 BBC’s Great British Bake Off. So imagine our considerable delight when Edd agreed to be our new Chocolate Festival Ambassador. Edd says: “I am absolutely thrilled to be representing this very exciting food event. It’s fantastic to be working alongside such inspirational Master Chocolatiers who are so passionate and creative in everything they do. What makes The Chocolate Festival so special is that the organisers are equally passionate and are creating a truly brilliant event that absolutely everyone can enjoy.”

Edd’s Biography
Edd Kimber, aka @theboywhobakes, has come a long way since his ‘soul destroying’ job working in the litigation department of a bank in Bradford.
Best known as the Winner of BBC’s The Great British Bake Off 2010, Kimber wowed the judges – renowned baking writer Mary Berry and expert baker Paul Hollywood – with his afternoon tea of scones, choux buns, tarts and homemade bread served for 40 guests at Fulham Palace. Now 26, he has since spent some time gaining experience at Raymond Blanc’s two Michelin starred restaurant Le Manoir in Oxford under the expert guidance of Chef Pâtissier Benoit Blin and his team. Kimber has also become something of a regular feature on our TV screens with appearances on Market Kitchen. As chocolate lovers, you may also have enjoyed his tribute to chocolate cake for the BBC’s Children in Need ‘Get Baking’ campaign.
Edd’s fabulous new cookbook is out now. View details.
Visit Edd’s website: theboywhobakes.co.uk
Edd’s recipe

Raspberry Cheesecake Brownies

(Makes a generous trayful.)


Brownie Batter

220g plain flour
3 tbsp cocoa powder
1/4 tsp salt
300g dark chocolate (65-75% cocoa solids)
200g unsalted butter
150g caster sugar
220g light brown sugar
4 eggs
1tsp vanilla extract

Cheesecake Topping

300g cream cheese
2 egg yolks
70g caster sugar
125g raspberries

Equipment needed: 23cm x 33cm brownie pan, parchment paper, sieve, mixing bowls, heat resistant mixing bowl, balloon whisk or hand-held mixer with whisk attachment, spoons to mix, fold and beat, spatula and toothpick.

Method: Preheat the oven to 180°C. Line a 23cm x 33cm brownie pan with parchment paper, leaving roughly a 5cm overhang so you can remove the brownies easily later. Sift the flour, cocoa powder and salt together into a bowl and set aside. In a medium bowl over moderate heat melt the chocolate and butter together, whisk in the sugars then remove from the heat. Firmly whisk in the eggs and vanilla until fully combined and the batter has thickened slightly. Fold in the flour mixture until just combined – the odd speck of flour showing is fine. Pour the batter into the prepared pan and level out with a spatula.

For the topping, beat all the ingredients together until smooth – except the raspberries. Pour the mixture over the brownie batter and sprinkle with the raspberries. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out with just a few moist crumbs. Allow to cool in the pan completely before removing and slicing into squares.

Edd Kimber – Video

Club Chocolate


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