Tag: Cakes

Melt chocolate and butter Add Golden Syrup, mix well Add crushed biscuits, mix Transfer into container, mould or tray Chill overnight, cover, label

Whip sugar and butter Add egg yolks one by one Add melted chocolate Next ground almond Last add whipped egg whites Bake covered with foil at 170C   SPA

Mix sugar, oil, buttermilk, eggs, vanilla Combine flour, cocoa powder. Mix in to the wet Combine soda with vinegar, add in to mix Divide in to 3 full size gastro trays Bake at 140 C for 45-50 min Cool down before pouring ganache, Sprinkle with chocolate shavings

Makes 1 large frame Bring cream and butter to the boil. Cool down to 80c Pour over chocolate Blitz Use while runny This recipe used to make Opera cake here

Makes 1 large frame   Make sabayon with yolks and sugar Add butter in three stages,   Make sure sabayon still hot before adding butter This recipe used to make Opera cake here

Makes 1 large frame   Joconde biscuit sponge recipe here Coffee butter cream recipe here Chocolate genache recipe here Chocolate and water 50gr+50gr Coffee syrup recipe here