Christmas recipe serves: 16
Calories per serving: 495
Cooking time: 25 minutes
Cooking time: 1 hour 40 minutes
Suitable for freezing after step 5
Christmas Recipe Ingredients:
oil for greasing
white chocolate, 125 g (4 oz)
milk chocolate, 125 g (4 oz)
Plain chocolate, 375 g (13 oz)
softened butter, 175 g (6 oz)
caster sugar, 175 g (6 oz)
chopped almonds, 175 g (6 oz)
eggs, 6 separated
breadcrumbs, fresh brown 75 g (3 oz)
cocoa powder, 45 ml (3 tbsp)
orange, grated skin and juice from 1
salt, pinch
whipping cream, 150 ml (5 fl oz)
Christmas recipe instructions:
Chop the milk and white chocolate pieces unjust. Take an 8 inch (20.5 cm) wide and grease muffin tin and line.
Melt the plain chocolate (225 g, 8 oz) hot water and let Coll too little.
Mix sugar and butter until fluffy and add the orange skin, ornage juice, cocoa powder, breadcrumbs, egg yolks, almomds ground and melted chocolate.
Make soft tops with salt and egg whites and blend one fourth of the mixture from step 3 Mix what's left in the chopped chocolate from step 1
Put the cake tin and bake at gas mark 4 (180 degrees centigrade, 350 F) for 1 hour 40 minutes. Let it cool for about a quarter of an hour before placing on a rack.
Melt the remaining plain chocolate (150 g, 5 oz) of cream in a bowl with hot water and allow to thicken slightly. Cover the cake with this mixture, cool and store.
Calories per serving: 495
Cooking time: 25 minutes
Cooking time: 1 hour 40 minutes
Suitable for freezing after step 5
Christmas Recipe Ingredients:
oil for greasing
white chocolate, 125 g (4 oz)
milk chocolate, 125 g (4 oz)
Plain chocolate, 375 g (13 oz)
softened butter, 175 g (6 oz)
caster sugar, 175 g (6 oz)
chopped almonds, 175 g (6 oz)
eggs, 6 separated
breadcrumbs, fresh brown 75 g (3 oz)
cocoa powder, 45 ml (3 tbsp)
orange, grated skin and juice from 1
salt, pinch
whipping cream, 150 ml (5 fl oz)
Christmas recipe instructions:
Chop the milk and white chocolate pieces unjust. Take an 8 inch (20.5 cm) wide and grease muffin tin and line.
Melt the plain chocolate (225 g, 8 oz) hot water and let Coll too little.
Mix sugar and butter until fluffy and add the orange skin, ornage juice, cocoa powder, breadcrumbs, egg yolks, almomds ground and melted chocolate.
Make soft tops with salt and egg whites and blend one fourth of the mixture from step 3 Mix what's left in the chopped chocolate from step 1
Put the cake tin and bake at gas mark 4 (180 degrees centigrade, 350 F) for 1 hour 40 minutes. Let it cool for about a quarter of an hour before placing on a rack.
Melt the remaining plain chocolate (150 g, 5 oz) of cream in a bowl with hot water and allow to thicken slightly. Cover the cake with this mixture, cool and store.
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