Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here or here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
Sets firm, but still soft enough to cut.
Equal parts Semisweet or Bitter-sweet Chocolate to Double Cream. For every gram of Double Cream use same, in grams, of Chocolate.
2 parts Semisweet or Bitter-sweet Chocolate to 1 part Double Cream. For every gram of Double Cream use twice the amount, in grams, of Chocolate.
1. Chop Chocolate finely, or grate, and place into bowl.
2. Pour the cream into pot and heat until bubbles start to appear. Do not boil!
3. Remove from heat and pour over the Chocolate.
4. Let sit for a few minutes, so the Chocolate can melt.
5. Whisk until all the chocolate is completely melted and you have a smooth and uniform mixture.
6. Let cool for a while and then spread onto cake.
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