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YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Black Forest traybake By You Magazine - December 22, 2019 Studded with shards of Toblerone and dotted with glace cherries, this retro Black Forest traybake is an indulgent teatime treat. Chris Alack MAKES 20 SQUARES unsalted butter or vegetable oil for greasing CAKE 75g cocoa powder ¾ tsp bicarbonate of soda 4 medium eggs 370g light muscovado sugar 180ml groundnut or vegetable oil 200g self-raising flour sifted ON TOP 150g dark chocolate (50 per cent cocoa) broken into pieces 2 tbsp golden syrup 2 tbsp whipping cream 100g Toblerone finely sliced 75g glacé cherries halved 1.
Amelia Singh Moderator
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YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Black Forest traybake By You Magazine - December 22, 2019 Studded with shards of Toblerone and dotted with glace cherries, this retro Black Forest traybake is an indulgent teatime treat. Chris Alack MAKES 20 SQUARES unsalted butter or vegetable oil for greasing CAKE 75g cocoa powder ¾ tsp bicarbonate of soda 4 medium eggs 370g light muscovado sugar 180ml groundnut or vegetable oil 200g self-raising flour sifted ON TOP 150g dark chocolate (50 per cent cocoa) broken into pieces 2 tbsp golden syrup 2 tbsp whipping cream 100g Toblerone finely sliced 75g glacé cherries halved 1.
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Kevin Wang 3 minutes ago
Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for abo...
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Sophia Chen 5 minutes ago
2. Whisk together the eggs, light muscovado sugar and ground nut or vegetable oil in a large bowl, t...
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Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes. Preheat the oven to 180C/160C fan/gas 4 and butter or oil a 30cm x 23cm traybake tin, 4cm deep – there is no need to line it unless you are planning to turn out the cake whole.
James Smith Moderator
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Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes. Preheat the oven to 180C/160C fan/gas 4 and butter or oil a 30cm x 23cm traybake tin, 4cm deep – there is no need to line it unless you are planning to turn out the cake whole.
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2. Whisk together the eggs, light muscovado sugar and ground nut or vegetable oil in a large bowl, then fold in the flour, followed by the cocoa solution.
Mason Rodriguez Member
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2. Whisk together the eggs, light muscovado sugar and ground nut or vegetable oil in a large bowl, then fold in the flour, followed by the cocoa solution.
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Harper Kim 10 minutes ago
Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm and a skewer ...
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Audrey Mueller 5 minutes ago
To make the icing, gently melt the chocolate with the syrup and cream in a bowl set over a pan with ...
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Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to cool. 3.
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Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to cool. 3.
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Mason Rodriguez 11 minutes ago
To make the icing, gently melt the chocolate with the syrup and cream in a bowl set over a pan with ...
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Nathan Chen 1 minutes ago
H Set aside to harden for a couple of hours before cutting into squares. 4. These Black Forest trayb...
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To make the icing, gently melt the chocolate with the syrup and cream in a bowl set over a pan with a little simmering water in it, whisking until glossy and smooth. Drizzle the icing over the cake, scatter over the Toblerone slices and arrange the cherries here and there.
Brandon Kumar Member
access_time 21 minutes ago
To make the icing, gently melt the chocolate with the syrup and cream in a bowl set over a pan with a little simmering water in it, whisking until glossy and smooth. Drizzle the icing over the cake, scatter over the Toblerone slices and arrange the cherries here and there.
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Alexander Wang 10 minutes ago
H Set aside to harden for a couple of hours before cutting into squares. 4. These Black Forest trayb...
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Sebastian Silva 6 minutes ago
Recipe by Annie Bell. Food styling by Clare Lewis....
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H Set aside to harden for a couple of hours before cutting into squares. 4. These Black Forest traybake squares will keep well for several days in an airtight container.
Mason Rodriguez Member
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H Set aside to harden for a couple of hours before cutting into squares. 4. These Black Forest traybake squares will keep well for several days in an airtight container.
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Charlotte Lee 4 minutes ago
Recipe by Annie Bell. Food styling by Clare Lewis....
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Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ART...
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Recipe by Annie Bell. Food styling by Clare Lewis.
Andrew Wilson Member
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Recipe by Annie Bell. Food styling by Clare Lewis.
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Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved
Zoe Mueller Member
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Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved
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