My rendition has a chocolate cream ... with a 3/4-inch plain tip. Pipe a ring with an outside circumference of 8 to 8 1/2 inches on the cookie sheet. Pipe another circle of dough inside and ...

First, add the batters to your pan in a way that keeps them somewhat separate — for this cake, that means one full layer of plain batter, then a layer of chocolate, and a final plain layer on top.

Make cake: Preheat your oven to 350 degrees. Use your hands to butter the bottom and sides of two 8-inch cake pans, then line bottom of each with a circle ... Put chocolate chips in a large ...

Spread – armed, ideally, with a bendy spatula and a small offset spatula – the icing about 1cm thick, taking it right out to the very edges of the circle ... Leave the cake plain or decorate ...

The original recipe is called “Le gâteau au chocolat fondant de Nathalie” on Page 14, and a photo on Page 15 shows a rather plain, if dense, chocolate cake with a slice taken out. Deseine’s ...

Article continues below ADVERTISEMENT Sachertorte chocolate cake Serves: 12 people Ingredients 140g plain chocolate 140g unsalted butter, softened 115g caster sugar Half tsp vanilla extract Five ...

Sift in flour, spices and a pinch of salt, fold to combine, then add chocolate, dried fruit and candied peel. Stir to combine, then spoon half the batter into a buttered and floured 18cm-diameter cake ...

Recipe Ingredients Article continues below ADVERTISEMENT For the cake: 140g/5oz plain chocolate 140g/5oz unsalted butter, softened 115g/4oz caster sugar Half tsp vanilla extract Five free-range ...