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The More Than Occasional Baker Chocolate Candy Cake


cook the aubergine in the microwave then peel off the skin and puree the aubergine in a food processor. Add dark chocolate and allow to melt or blitz gently until mixed. adding the Preheat the oven to 180C. If your frosting has been in the fridge like mine then place it in the microwave for 10 seconds just to


icing sugar to dust (optional) Preheat the oven to 190C. Melt the butter over a gentle heat in a medium sized 90g caster sugar. For the caramel sauce. 65g unsalted butter. 160g caster sugar. 100ml whipping cream. Preheat the oven to 140C. Lightly grease a 20cm springform cake tin and line


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Stir in the Hans Sloane dark chocolate beads. Add in any additional flavours - dried cranberries or crystallized ginger. Alternatively you can just use chocolate beads. Use a small


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110g rolled oats. 220g raisins. Preheat the oven to 170C. Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use an electric handwhisk) and


Preheat the oven to 180C. Grease and line 2 x 20cm sandwich tins. Place all the ingredients for the cake in a stand mixer and mix until smooth. Alternatively mix everything by hand in a large mixing


Place a scoop of batter in each cupcake case. Press an after eight mint into the centre. Bake for approximately 15-18 minutes or until cake is cooked and a skewer inserted


Spread the pecans out over the lined baking sheet and toast them in the oven for about 5-7 minutes, or until lightly golden and fragrant. Set aside to cool. In a large bowl, whisk together


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This month is the 6 month anniversary of AlphaBakes . When Caroline and I started it back in Feb we



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