Sabtu, 15 September 2018

NIGELLA’S CHOCOLATE CLOUD CAKE

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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



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