Creamy Milk Chocolate Sauce

June 5, 2013 by Leave a Comment

These ingredients made approximately 480 ml of sauce.

340 grams Green and Blacks dark milk chocolate, diced
240 ml crème fraîche (or half double cream and half crème fraîche)
60 grams natural brown sugar
40 grams Miel de Cana
40 ml golden syrup
1/2 tbsp pure vanilla extract
1 to 2 tbsp liqueur – Spanish brandy or coffee liqueur

  1. Put the chocolate into a heatproof bowl, put to one side.
  2. Combine the crème fraîche, sugar, Miel de Cana and golden syrup in a saucepan set over a low heat and bring up to the boil, while stirring constantly.
  3. Remove from the hob, pour over the chocolate and leave for one minute, stir until smooth then mix in the vanilla and liqueur of choice.
  4. Cover and store in the fridge until ready to serve.
  5. Before serving, warm in a heatproof bowl – while stirring – over a saucepan containing about 2.5 cm (1 inch) of simmering water.
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Unbaked Chocolate Cheesecake

June 5, 2013 by Leave a Comment

This has to be one of the simplest chocolate cheesecakes, no baking required for the biscuit crumb crust but I have also included a recipe for a shortbread crust flavoured with vanilla, which is quite good.

Biscuit Crumb Crust
130 grams digestive biscuits
65 grams unsalted butter
25 grams dark milk chocolate – grated
Shortbread Crust
120 grams plain white flour
30 grams cornflour (replace this with cocoa, if you want a chocolate shortbread crust)
Pinch fine sea salt
100 grams unsalted butter
50 grams unrefined caster sugar
1/2 tbsp vanilla extract or vanilla bean paste, if preferred (of amount to taste)
Filling
150 ml double cream
250 grams cream cheese
250 grams Green and Blacks dark milk chocolate – chopped
1 tsp vanilla bean extract (or amount to taste)
Decoration
55 grams Green and Blacks dark or dark milk chocolate – grated
To serve
Fresh ripe strawberries, Chilled double cream or crème fraîche, lightly whipped

Biscuit Crumb Crust

  1. Crush the biscuits then add the grated chocolate.
  2. Melt the butter and add to the biscuit, mix until combined.
  3. Transfer to the prepared tin, firmly press into the base, cover with clingfilm and chill while making the filling.

Shortbread Crust

  1. Wrap the butter and place into the freezer – leave until cold and hard, remove only when required.
  2. Preheat oven to 150ºC (302ºF, gas mark 2) and brush an 18 cm spring form cake tin with melted or softened butter.
  3. Sift the flours (and cocoa, if using), sugar and salt into a large baking bowl, grate in the chilled butter and rub in using fingertips only until the dough starts to come together.
  4. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base, smooth out using the back of a dessert spoon.
  5. Pierce the base with the tines of a fork, cover with clingfilm, chill in the fridge for 30 minutes.
  6. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  7. Remove from oven, put onto a cooling rack and leave until completely cool before filling.

Filling

  1. Melt the chocolate by your preferred method, allow to cool. (I generally melted the chocolate in a heatproof set over a saucepan containing 2 cm of barely simmering water, don’t let the bowl touch the water, when melted stir until smooth). Set aside.
  2. Beat the cream cheese until smooth, set aside.
  3. Whip the cream and vanilla – with a whisk or hand held mixer – until soft peaks form, fold in the cooled melted chocolate followed by the cream cheese.
  4. Spoon over the biscuit or shortbread crust, smooth out the top then cover and chill overnight – or for a minimum of two hours.
  5. Decorate with chocolate curls or grated chocolate before serving with fresh strawberries and lightly whipped cream or crème fraîche; alternately – serve as is.
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Hazelnut Caramel Shortbread

May 13, 2013 by Leave a Comment

Shortbread Base
165 grams plain flour
60 grams hazelnut flour
150 grams unsalted butter, softened
75 grams golden caster sugar
Caramel Layer
200 grams unsalted butter
397 gram tin condensed milk
4 tbsp Miel de Cana
1 tsp fine sea salt
55 grams hazelnut slivers, lightly toasted
Chocolate Topping
350 grams Green and Blacks dark milk chocolate or a mixture of milk/dark cooking chocolate

Shortbread Base

  1. Preheat oven to 150ºC, 300ºF, gas mark 2.
  2. Brush a 20 cm square cake tin with melted or softened butter.
  3. Sift the plain flour, hazelnut flour and sugar into a large baking bowl.
  4. Add the butter to the dry ingredients, very briefly knead until incorporated.
  5. Press the dough into the prepared tin, prick the shortbread lightly with a fork.
  6. Bake in the pre-heated oven for about 50 to 60 minutes, or until firm to the touch and a light golden colour, leave to cool in the tin.
  7. Tip – keep handling to a minimum and do not over bake.

Caramel Layer – stir throughout the process of making the caramel

  1. Put the butter, milk, Miel de Cana (or black treacle) and salt into a saucepan, heat gently until the sugar has dissolved, while stirring constantly.
  2. Continue cooking for 8 to 10 minutes (the mixture should bubble but not boil).
  3. Pour over the cooled shortbread layer, scatter the hazelnut slivers over the top.
  4. Leave to cool and set.

Chocolate Topping

  1. Put the chocolate into a heatproof bowl set over a pan of barely simmering water ensuring the bowl does not come in contact with the water, leave to melt then stir until smooth.
  2. Pour over the caramel layer ensuring the caramel is evenly covered.
  3. Allow to cool at room temperature then transfer to the fridge and leave until set, cut into squares, triangles or fingers of a size to suit.
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Oh So Perfect Chocolate Brownies

May 1, 2013 by Leave a Comment

This recipe was named with “tongue in cheek”. I do not claim to make the best brownies ever, or even perfect brownies, but this recipe really tickles my taste buds. The only problem experienced … they are moreish, hence not giving into temptation and stopping at just one. Even though these do contain dark milk chocolate, they really are an adults brownie.

For me a near perfect brownie has to have a combination of chocolate and cocoa, a combination of whole eggs and egg yolks, organic unsalted butter along with both muscovado and golden caster sugars. And a little sea salt must be included to enhance the chocolate flavour still further. The wholemeal self raising flour gives just a little rise. I prefer to omit the walnuts as these spoil the beautiful texture, but if adding nuts rocks your boat, then do so. Coffee liqueur or strong espresso coffee finishes all this off a treat.

I read a post on an American recipe blog which suggested putting the brownie tin over an iced water bath when removed from the oven … then leave to cool for one hour before slicing … it works. They taste much better the following day and the water bath appears to improve the texture.

While I love Green and Blacks cooks chocolate for the beautiful melting quality, use any good quality chocolate you prefer … but remember, the flavour will be a little different.

200 grams Green and Blacks dark cooks chocolate, 72% – chopped
250 grams unsalted butter
300 grams golden caster sugar
3 large fresh eggs plus 2 egg yolks – beaten
85 grams Green and Blacks milk cooks chocolate – cut into chunks
1 tbsp Tia Maria coffee liqueur (or other brand, if preferred)
85 grams wholemeal self raising flour
1/4 tsp sea salt flakes – pound, using a pestle and mortar, to a fine powder
60 grams Green and Blacks organic cocoa
Optional – 100 grams walnuts, crushed

  1. Pre-heat the oven to 180ºC, (355ºF, gas mark 4), line a 23 cm diameter square baking tin with non stick baking parchment (lightly brush first with oil), brush the paper with melted butter, lightly dust with sifted cocoa, tapping out the excess.
  2. Melt the dark chocolate in a bowl set over a saucepan of barely simmering water ensuring the bow does not come in contact with the water.
  3. Allow to melt, stirringly occasionally, then remove from the heat and stir until smooth.
  4. Cream the butter and sugar until pale and fluffy.
  5. With the motor running gradually add the beaten eggs – two tablespoons at a time – beating well between each addition to ensure the eggs are thoroughly blended before adding more.
  6. Beat on high for five minutes, until the mixture increases in volume and develops a lovely silky sheen.
  7. Remove the beater, gently fold in the melted chocolate and milk chocolate pieces along with the coffee liqueur using a metal spoon.
  8. Sift the flour, cocoa and sea salt into a separate bowl, add any bran remaining in the sieve (and nuts, if using), stir until well blended.
  9. Add to the chocolate mixture, gently fold in then transfer to the prepared tin, covering the base evenly.
  10. Bake for approx. 30 minutes … checking after 25 … insert a skewer into the centre, it should be sticky when removed … if any raw mixture has adhered to the skewer, return to the oven for four minutes and test again.
  11. Prepare a roasting tin, large enough to hold the baking tin, with iced water.
  12. When the brownies are ready, transfer to the water bath and allow to cool for 60 minutes before cutting into squares.
  13. Store in an airtight container for one day … the flavour and texture improves with keeping.
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Chocolate and Hazelnut Spread Recipes … Gianjuda

April 27, 2013 by Leave a Comment

These are simple recipes for a Nutella type spread made from oil, lightly toasted hazelnuts, icing sugar, cocoa and a pinch of sea salt which really does enhance the chocolate flavour. You can use other ingredients to sweeten the spread, for instance maple syrup, alternately opt for a non sugar alternative such as Sweet Freedom or Xylitol. Try adding either the seeds from half a vanilla bean or half tablespoonful of vanilla bean paste.

You can use raw cacao or Dutch process organic cocoa. I prefer free flowing natural brown sugar which I blitz until of a similar consistency to caster sugar to sweeten the spread, but you could try pure Canadian maple syrup … definitely not pancake syrup. The organic coconut oil which must be at room temperature and liquid though you can use safflower oil, if preferred. Some people canola oil, even vegetable oil … I do not use any of these products in my recipes.

The taste, while similar to Nutella, isn’t as sweet nor does it contain as many ingredients.

According to Wikipedia a 37 gram serving of Nutella contains 200 calories, 21 grams of sugar, 11 grams of fat (3.5 grams saturated). To learn more, follow this link.

To begin lightly toast the hazelnuts, spread in a single layer over a large baking tray, I toasted them for ten minutes in a moderate oven, 350ºF, 175ºC. Stir or toss after five minutes and watch carefully removing them when they become fragrant. Rub the skins off – place them in a kitchen towel and rub vigorously. For the next step you really do need a powerful food processor to blitz the nuts until of a creamy, butter like, consistency. Then you add the remaining ingredients and blitz again until creamy … I add the oil in a thin steady stream while the motor is running.

Note that you really need to use a food processor to make this recipe.

1 and 1/2 cups hazelnuts, toasted and skinned
1/3 cup Dutch process Green and Blacks cocoa (or raw cacao, if preferred)
2/3 cup free flowing natural brown sugar – blitz until similar to caster sugar
Pinch sea salt
2 tbsp organic coconut oil – at room temperature, it must be liquid

  1. Place the still warm nuts into a food processor, process until a smooth paste forms – scrape down the bowl side frequently.
  2. When ready, add the sugar, cocoa and sea salt – process until smooth.
  3. Finally, add the oil in a thin steady stream … with the motor running … until of a spreadable consistency.
  4. Transfer to a clean dry sterilised container, seal with an airtight lid – store in the fridge or if using quickly, you can store at room temperature so it won’t harden and be difficult to spread.

Recipe Two

In the following recipe, a dark milk chocolate is used, but you could use half milk and half dark good quality cooks chocolate … Green and Blacks or Hotel Chocolat. Alternately, try Valrhona.

140 grams lightly toasted hazelnuts
225 grams Green and Blacks dark milk chocolate
1/4 cup Demerara sugar
Pinch sea salt flakes
1/4 cup grape seed oil, organic coconut oil (hazelnut nut, if liked)

  1. Preheat oven to 175ºC, 350ºF.
  2. Spread the hazelnuts on a large baking tray/sheet, toast until fragrant and golden, approx. ten minutes.
  3. Wrap nuts in a kitchen towel and rub vigorously to remove loose skins.
  4. While the nuts are still warm, combine with the chocolate, sugar and sea salt in the bowl of a food processor.
  5. Process until smooth, adding the oil in a thin steady stream.
  6. Transfer to a clean dry sterilised container, seal with an airtight lid and allow to stand at room temperature until thickened.
  7. You can keep this spread for up to two months in a fridge or at room temperature for about three to four weeks.

Gianduja

You can, if preferred, use all dark chocolate with a higher percentage of cocoa solids rather than the combination of dark and milk chocolate shown in the ingredients list. Green and Blacks dark cooks chocolate is 72% cocoa solids.

285 grams whole unskinned hazelnuts
55 grams natural brown sugar
340 grams Green and Blacks dark cooks chocolate, coarsely chopped
115 grams Green and Blacks milk cooks chocolate, chopped
115 grams unsalted butter, cut into 1.25 cm pieces (at room temperature)
240 ml double cream
1/2 level tsp sea salt
Equipment
4 – 225 grams glass jars with screw top lids, sterilised and dried
1 large baking tray with shallow rim

  1. Lightly toast the whole hazelnuts in a preheated oven set to 180ºC, 350ºF, gas mark 4 – spread evenly over a baking tray with shallow rim and shake twice to ensure the nuts roast evenly. Remove the nuts when they are a rich brown. This will take approx. 12 to 15 minutes, depending on your oven. Allow to cool completely before removing the skin – place onto a tea towel and rub the nuts to remove their skin.
  2. Put the nuts and sugar into a food processor and grind until fairly smooth – the mixture should be a buttery paste – this will take around one minute.
  3. Put the chocolate, butter and salt into a heatproof bowl, medium to large, set over a bowl of barely simmering water ensuring the bowl does not come in contact with the water. Stir occasionally, when melted stir until smooth.
  4. Whisk in the cream followed by the hazelnut paste.
  5. Divide the mixture evenly between the jars and allow to cool, seal then label with the date made and contents.
  6. Store in the fridge, but if using as a spread bring to room temperature for about four hours.
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Chocolate Rock Buns

April 19, 2013 by Leave a Comment

These lovely buns … which are supposed to resemble rocks … were popular during the war when eggs – and many other ingredients – were rationed. They are of British origin, their popularity has spread worldwide – they were one of my father’s favourite buns, tasty and enjoyable to eat, easy to make and bake. To achieve a rocky bun, I generally use two forks to shape the buns into rough cones but you can place spoonfuls of dough onto baking trays then shape with a fork.

I prefer wholemeal self raising flour rather than white, just add a little more fluid to the mixture. For a more traditional rock bun add dried fruit rather than chocolate. Ground cinnamon or mixed spice and a little citrus zest added when using sultanas and or raisins makes a Christmas rock bun, infused with the wonderful spices generally used at this time of year. Alternately replace some of the flour with cocoa, around 25 grams or so.

These ingredients make nine generous or twelve smaller buns … adjust baking time accordingly.

230 grams self-raising flour
115 grams unsalted butter
115 grams golden caster sugar (I use natural brown sugar, blitz until similar to caster sugar)
115 grams Green and Blacks dark milk chocolate – cut each square in half
1 large fresh egg – beaten
Approx. 2 tbsp milk
1/2 tsp vanilla bean paste or natural vanilla extract

  1. Wrap the butter and chill in the freezer until firm and very cold – remove when ready to add to the dry ingredients.
  2. Preheat oven to 180ºC (355ºF, gas mark 4) and line one or two baking trays with non stick baking parchment.
  3. Remove butter from freezer (using a coarse grater and dipping the butter in flour often) grate over the dry ingredients, toss to coat the butter in flour then rub in briefly – the mixture should resemble breadcrumbs.
  4. Add the chocolate pieces and sugar – mix well.
  5. Put the egg, milk and vanilla into a small bowl and whisk then add to the well, combine to form a sticky but firm dough.
  6. Using two forks, place nine to twelve mounds of mixture onto the prepared trays, then shape into a rough cone using your fork.
  7. Bake for approx. 12 minutes, or until a light golden brown.
  8. Transfer to a wire rack and allow to cool.
  9. Absolutely delicious when eaten while a still warm – the chocolate will forms pockets of gooey chocolate goodness.
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Easter Sunday Pancakes with Chocolate Sauce

March 30, 2013 by Leave a Comment

A special breakfast, suitable for both children and adults, for Easter Sunday – or any day when you feel like being naughty.

340 grams self raising flour
25 grams Green and Blacks organic cocoa (Dutch processed)
3 tbsp golden caster sugar
550 ml milk
90 grams unsalted butter – melted and cooled
1 large fresh egg – beaten
300 grams frozen raspberries – thawed
To Cook
Unsalted butter
Chocolate Sauce
115 grams Green and Blacks dark cooks chocolate – chopped
85 grams Green and Blacks milk cooks chocolate – chopped
250 ml double cream or crème fraîche
2 tbsp natural brown sugar
1 and 1/2 tsp vanilla bean paste or natural vanilla extract
To serve
French vanilla ice cream
Chocolate Sauce

  1. Put the dark and milk chopped chocolate, cream (or crème fraîche), sugar and vanilla paste or extract into a small heavy based saucepan set over a low heat, stir while warming until the chocolate melts and the sugar dissolves.
  2. Reduce heat to low and simmer gently for approx. ten minutes – or until the sauce thickens.
  3. Transfer to a heatproof jug, cover and put to one side.

Pancakes

  1. Place the raspberries into a colander and allow to thaw; discard the liquid.
  2. Sift the flour and cocoa into a large bowl, add the sugar and stir with a whisk until well blended.
  3. Put the milk, melted butter and egg into a jug, whisk until well blended.
  4. Gradually add to the pancakes while whisking – until well combined then gently mix in the raspberries.
  5. Brush two 10 to 12 cm frying pans with butter, warm over a medium heat.
  6. Add 80 ml of batter to each frying pan and cook until bubbles appear on the surface (just a couple of minutes), turn and cook until browned on the underside (approx. one minute).
  7. Transfer pancakes to a plate (interleaved with greaseproof paper) and keep warm in a low oven while cooking remaining batter.

To serve

  1. Serve the warm pancakes drizzled with chocolate sauce and a scoop of French vanilla ice cream.
Filed Under: Easter, Pastries, Sauces Tagged With: , , , ,

Chocolate Cheesecake with White Chocolate Ganache

March 25, 2013 by Leave a Comment

While I used a combination of dark and milk chocolate in the filling, you can use all dark chocolate, if preferred. Alternately replace the milk chocolate with a flavoured variety. On one occasion, when making this cheesecake, I used dark and white chocolate for the filling (75% dark, 25% white) and made the Ganache topping with Green and Blacks dark milk chocolate – this was my favourite as I find most white chocolate just a little too sweet.

Biscuit Base
200 grams shortbread biscuit crumbs and 40 grams unsalted butter
or
200 grams digestive biscuit crumbs and 100 grams unsalted butter
plus
1/2 tsp natural vanilla extract
Filling
250 grams Green and Blacks dark cooks chocolate – chopped
250 grams Green and Blacks milk cooks chocolate – chopped
500 grams crème fraîche
500 grams full fat cream cheese
1 tbsp natural vanilla extract or vanilla bean paste (or amount to taste)
6 large fresh eggs – room temperature
500 grams soured cream
55 grams unrefined caster sugar
Ganache Topping
160 grams double cream
80 grams Green and Blacks white cooks chocolate – c hopped
1 tsp Cognac or brandy (optional)

Preparation

  1. Brush a 25 cm spring form cake tin with melted butter, place a circle of greaseproof paper over the spring form base, fit the sides over the paper, brush the paper with melted butter. Wrap the tin in a double layer of heavy duty aluminium foil, scrunch up the sides to just below the rim, seal – take care not to damage the foil as this will keep the cheesecake dry when in the water bath.
  2. Place a folded cotton tea towel into a deep roasting tin.

Crust

  1. Melt the butter with the vanilla, then mix with the biscuit crumbs, transfer to the prepared tin, lightly pressing into the base; cover and chill in the fridge.

Filling

  1. Preheat oven to 160ºC (320ºF, gas mark 2 to 3).
  2. Melt the dark and milk chocolate over a saucepan of barely simmering water, ensuring the bowl does not touch the water. When melted, stir until smooth and leave to cool a little then mix in the crème fraîche.
  3. Stir the cream cheese until smooth, add the vanilla and beat until well blended.
  4. Add the eggs – one by one – beating well between each addition.
  5. When combined, stir in the chocolate mixture and soured cream; spoon over the biscuit base.
  6. Place into a deep roasting tin, put into the oven and very carefully pour in the freshly boiled water to come half way up the springform tin side.
  7. Bake for approx. 75 minutes in a preheated oven – or until the top begins to change colour.
  8. Turn off the oven, remove from the roasting tin and place on the oven shelf, leave in the oven with the door ajar until the oven is cold then place the tin onto a wire rack and leave to cool completely.

Ganache

  1. Heat the cream in a small saucepan over medium-low heat until bubbles appear around the outside of the pan, remove from the heat and add the chocolate and liqueur (if using), stir with a whisk until smooth.

To finish

  1. Release and remove the spring form side and slide the cheesecake off the baking paper onto a serving plate; using an offset spatula, drizzle the ganache over the filling starting at the centre of the cake and working outwards and allowing the ganache to run down the side of the cheesecake.
  2. Serve with fresh berries.
Filed Under: Cheesecakes, Easter, Ganache Tagged With: , , , ,

Chocolate Vanilla Muffins

March 13, 2013 by Leave a Comment

Green and Blacks make a wonderful milk chocolate that is just a little darker than normal, this is the type I use when adding chunks of chocolate to muffins or cakes. In this recipe, I like a combination of dark and milk chocolate chunks, both from Green and Blacks. The dark cooks chocolate melts easily and when eaten while still warm gives lovely chocolatey pockets, quite moreish.

I also love these when they are made with wholemeal self raising flour, though you do have to have just a little more milk.

180 grams plain white flour
150 grams golden caster sugar
2 level tsp baking powder
1/2 tsp sea salt
80 ml sunflower oil (of light and fruity late crop olive oil)
80 ml milk
1 large fresh egg – beaten
1 and 1/2 tsp vanilla extract or vanilla bean paste
125 grams Green and Blacks dark milk chocolate – cut into chunks
150 grams Green and Blacks dark cooks chocolate – cut into chunks

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Line eight muffin cups with paper liners – fill remaining four one quarter full with water.
  3. Sift the flour, sugar, baking powder and salt into a large baking bowl.
  4. Put the oil, milk, egg and vanilla into a jug, whisk until blended then add to the dry ingredients while mixing until moistened, taking care not to over mix.
  5. Fold in the chocolate chunks.
  6. Using an ice cream scoop, put one scoop into each muffin cup.
  7. Bake in the preheated oven for approx. 20 to 25 minutes, or until the muffins are well risen – the muffins are ready when a skewer inserted into the centre is clean when removed.
  8. Leave to cool in the tin for two minutes then transfer to a wire rack.
  9. Serve while warm for breakfast, or allow to cool completely.
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No Flour Chocolate Cake

March 13, 2013 by Leave a Comment

My preference when serving no flour chocolate cakes is to fill the “crater” (the cakes do tend to rise dramatically and also fall – or sink – in an equally dramatic fashion) with whipped double cream, decorated with some thickly sliced ripe strawberries or beautifully sweet raspberries. Others – when turning out the cake onto a serving plate – invert the cake so it is upside down, then lightly dust with sifted icing sugar, occasionally Dutch process cocoa; hence the “crater” is not visible.

Try replacing the dark chocolate with one flavoured with coffee for a slightly different taste.

170 grams (6 ounces) Green and Blacks dark milk chocolate, chopped
170 grams (6 ounces) Green and Blacks dark cooks chocolate, chopped
225 grams (8 ounces) unsalted butter
170 grams (6 ounces) golden caster sugar
6 large fresh egg yolks
6 large fresh egg whites – pinch sea salt – 85 grams (3 ounces) golden caster sugar
Decoration – sifted unrefined icing sugar
To serve – chilled double cream or crème fraîche, fresh berries

  1. Preheat oven to 170ºC (338ºF, gas mark 3).
  2. 23 cm (9 inch) diameter spring form cake tin – place a round of non stick baking parchment (2 cm diameter larger than the tin) over the base, fit the spring form side. Brush the paper and tin side with melted butter.
  3. Melt both types of chocolate with the butter in a heatproof bowl over a pan of barely simmering water ensuring the bowl does not come in contact with the water, stir occasionally – when melted stir until smooth.
  4. Remove from the pan, add the sugar and whisk until combined.
  5. Add the egg yolks – one at a time – while beating constantly.
  6. Using a clean grease free bowl and beaters – beat the egg whites with a pinch of salt until soft peaks form.
  7. Add the sugar – one third at a time while continuing to beat until medium stiff peaks form.
  8. Mix one third into the batter, gently fold in remainder.
  9. Pour into the prepared tin and bake in the preheated oven for one hour – as with many recipes of this type, the cake will rise in the oven then fall when cooling.
  10. Transfer the cake tin to a wire rack and allow to cool to room temperature, cover and chill in the fridge overnight then remove the spring form side.
  11. Slide the cake off the baking paper and cake tin base onto a serving plate, dust with sifted icing sugar before serving with chilled lightly whipped double cream or crème fraîche and some fresh berries – raspberries or strawberries.
Filed Under: Cakes and buns Tagged With: ,
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