Ingredients
The following ingredients have 4 Servings
- 65 g good quality dark chocolate
- 55 g unsalted butter
- 50 g ground almonds (almond meal )
- 85 g plain gluten free flour blend (I use GFA Blend A (see NOTES) )
- ½ tsp xanthan gum
- 1 tsp baking powder (gluten free)
- ¼ tsp bicarbonate of soda
- pinch fine sea salt
- 12 g cocoa powder (unsweetened)
- 110 g caster sugar (golden )
- 2 eggs (I used UK medium)
- ½ tsp vanilla extract
- 40 ml plain or greek yoghurt
- 40 ml/g milk
- 165 g good quality white chocolate (finely chopped)
- 250 ml/g double cream ((heavy cream))
- pinch fine sea salt
- 8 g powdered gelatine
- 2 tbsp water
- 1½ tsp vanilla extract
- orange food colouring
- 165 g good quality white chocolate (finely chopped)
- 250 ml/g double cream ((heavy cream))
- pinch fine sea salt
- 8 g powdered gelatine
- 2 tbsp water
- 1½ tsp vanilla extract
- 8 to 10 mini Creme Eggs (cut into quarters)
- 60 g good quality dark chocolate (finely chopped)
- 60 ml/g double cream ((heavy cream))
- 7 to 10 mini Creme Eggs (dependent on the size of your cake)
- sprinkles (optional)
