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Fondant chocolate cake

11 September 2006

COCOA MIX

1kg butter
200g cocoa powder
10g salt
1.8kg Manjari Valrhona chocolate (64% cocoa solids) chopped in small pieces
Blend ingredients to a smooth paste.

EGG/SUGAR MIX

1.1kg egg whites whipped
400g icing sugar
100g dry egg whites
Whip ingredients separately untilstiff.

Carefully fold cocoa mix into the whipped egg/sugar mixture. Pour immediately into aluminium mould and freeze.

To serve immediately pour into buttered sugared aluminium cups and bake at 200°C for about 5 minutes.

Unmould onthe centre of the plate.

Decorate with whipped cream melted chocolate sauce and candied tomatoes or orange zests.

TORRES'S TIPS

\* Always mixcake batters byhand - it's more sensitive than an implement
\

* The ideal mould size is 7cmdiameter by 4cm high

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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