The result? Lots of empty plates, always a good
sign. Nobody mentioned the floral influence of the Geranium in the cake
but it was definitely there along with an intense hit of orange. Adding
Valencian orange extract to the whipped cream cake topping also carried
the flavors through nicely.
Plenty of books were bought, we were all a little
wiser about the joys of phonics (if not a little more calorie
laden) and my local toddler group received a generous donation of chunky
books for chunky fingers.
Ingredients
- 250 g dark chocolate (I used Montezuma’s Orange & Geranium 73% cocoa)
- 125 g unsalted butter – at room temperature
- 6 eggs: 2 whole, 4 separated – at room temperature
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full recipe : www.renbehan.com