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filling |
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Spread cake with filling. Dot with raspberries. Roll. Sprinkle with icing sugar. |
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30g butter |
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Boil until mixture is golden and pulls away from the sides of the pot |
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Refrigerate a few hours or until not-quite set |
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270ml thick cream |
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30g golden syrup |
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100g dark cooking chocolate |
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grate |
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Dissolve, to get a thick greasy sauce |
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2 tablespoons brandy |
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Mix in gradually |
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200g raspberries |
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2 tablespoons icing sugar |
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cake |
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5 egg yolks |
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Whisk in a double-boiler until very thick and creamy |
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Fold together gently. Pour into a lined swiss roll tin. Bake in moderate oven 20 minutes or until just done. |
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2 egg whites |
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85g sugar |
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5 egg whites |
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30g cocoa powder |
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sift |
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