by Christine Capendale | Feb 17, 2023
DARK CHOCOLATE TORTE 430 g dark chocolate, chopped (use 70%) 6 large eggs 380 g castor sugar 300 g butter, cut into blocks METHOD: Preheat the oven to 160°C and grease and line a 24cm loose-bottomed cake tin with baking paper. Wrap clingwrap around the...
by Christine Capendale | Feb 11, 2023
CHURROS – SERVED WITH NUTELLA DIP (Serves 4) 200 ml water 80 g butter 15 ml sugar Pinch of salt 180 ml flour (110 g) 2 eggs and 1 egg yolk CINNAMON SUGAR 125 ml castor sugar 5 ml ground cinnamon METHOD In a small sauce pan, bring the...
by Christine Capendale | Feb 6, 2023
RED VELVET DOUGHNUTS (VEGAN) (Makes 18) 500 ml flour 80 g castor sugar 10 ml baking powder 30 ml cacao powder 2 ml bicarbonate of soda pinch of salt 15 ml lemon juice...
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