Prep time:
Cooking time: 10 minutes
Total time:
Serves: 10
4 Medium Eggs
120g Caster Sugar
100g Plain Flour
20g Cocoa Powder
25g Hazelnuts, finely chopped and roasted
225ml Double Cream
½ Tin of Carnation Caramel
50g Hazelnuts, finely chopped and roasted
Caramel/chopped hazelnuts, for decoration
Lorna is currently studying Patisserie at Le Cordon Bleu London. Through her company, Yumptious, she is available to supply to local food establishments, attends food events and is able to create a selection of cakes and desserts for any special occasion.
You may also like
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...