Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Thursday, 20 October 2016

Recipe: Apple and Calvados Cake

Celebrating world Apple day, 21st October  with a delicious and comforting cake. Using almost all parts of the apple to make  a real treat. No waste!
Happy Apple day!

Apple and Calvados Cake recipe

prep time:  30 minutes + baking time (50mins)
Medium Bundt cake mould - 1L
serves 6

2 cups  chopped apple (250g); I used Bramley - reserve the skins
1 cup caster sugar, 200g
2 large whole organic eggs, 120g
2 teaspoons baking soda
2 teaspoons ground cardamom
1 teaspoon vanilla extract
1 & 1/2  cups plain (all-purpose) flour, 180g
1/2 cup flavourless oil, 200 ml
35ml of Calvados

1. pre-heat the oven to 170C. prepare a bundt cake tin grease and flour it.
2. Mix all the dry ingredients in a medium bowl - reserve
3. In a blender, add the apple skins, eggs, oil, vanilla extract and Calvados. Blend very well, until the apple skins are very fine.
4. Add the wet ingredients to the dry ingredients and mix with a spatula, until well combined. Place in the prepared tin.
5 - Bake in a greased pan for about 50 minutes
6. Let it cool for 10 min, in the meantime make the caramel sauce

Calvados Salted caramel sauce
1 cup brown sugar, 200g
 6 tablespoons salted butter, cut up into 6 pieces, 100g
 1/2 cup heavy/double cream, 120ml
 1 teaspoon salt, I use Maldon
 1/2 teaspoon of vanilla extract
 1 tablespoon of Calvados

Place all ingredients, except the Calvados a pan let the sugar dissolve cook for 5 minutes, switch off the heat and add  Calvados.  Drizzle over the warm cake.

Tip, caramel sauce:
It will keep a couple of weeks in the fridge and 1 day out of the refrigerator.

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Friday, 20 November 2015

Autumn baking, Apple lavender and brown butter tart

Autumn baking

With the arrival of autumn, baking is a perfect way to enjoy comfort food and the ideal option to use up a glut of fruit.  Apple season is upon us, and I bought quite a few bags to juice and to bake with.  There are some many English apple varieties to rediscover this autumn. The best way is to explore the local farmers markets where smaller growers proudly display their produce and farm shops.  Apple, as well as tasty, has considerable nutritional value.It contains vitamins B1, B2, minerals such as phosphorus and iron. 

Apart from apples, another inspiration for this recipe is brown butter. That is made by just melting butter until the milk evaporates and the solids start to burn; the result is a caramel coloured and nut flavoured liquid. Simply divine!

1) you can use any other nuts you prefer - I have used Brazil nuts, and it's spectacular!
2)I froze the butter for the pastry for a better result.

This post was first published at GBChefs : Apple, lavender and brown butter tart for the recipe: Great British Chefs

Until next time why not join me on  InstagramTwitter and Facebook…X

Sunday, 25 October 2015

Häagen-Dazs: coffee ice cream roulade recipe

coffee ice cream roulade

I was asked to come up with a recipe using or complementing Häagen-Dazs new coffee flavour ice cream. That's is a tall order,  since their ice creams are already so tasty on its own right. Their irresistible creations have been tested and tasted to bring to their customers the perfect treat.

I like pairing flavours and playing with textures. In this recipe, I married the simple light almond sponge with scented vanilla with the cool, soft and prominent new coffee flavour Häagen-Dazs ice cream.

Coffee once roasted has a slightly 'nutty' flavour and complexity to it. One of the most famous pairings is coffee and walnut, like the coffee cake. Almonds are another classic match to coffee.  The idea to add vanilla in the recipe comes from the classic Italian affogato; vanilla ice cream topped with espresso - another match made in heaven!  
Here is a perfect end of a meal - coffee dessert served along your favourite coffee. Enjoy! 

Häagen-Dazs: Coffee Ice cream roulade recipe

 2 large organic eggs, whole

1 large egg yolk
55g(1/4 cup) + 5 Tbsp of caster sugar
2 large egg whites, at room temperature
Pinch of  salt

1 Vanilla pod, scrapped 
60g plain flour
25g of ground almond
200g Icing sugar

1 tub of coffee ice cream, Häagen-Dazs  

Icing sugar
slivers of almond

1)Preheat the oven to 175C (fan). Line 28 cm x 40cm roulade pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.

 2)Whisk the two whole eggs, eggs yolk, 1/4 cup of the sugar in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature. Remove the recipient from the heat and whip the eggs on high speed until they have doubled in volume, about 4 minutes.

3) In a separate, grease-free and clean bowl, beat the egg whites and salt starting on low speed until they are foamy, and then increasing to high, adding the remaining 5 Tbsp of caster sugar gradually. Continue to whip until the whites hold a medium peak when the beaters are lifted.

4)Sift the flour and ground almond over the beaten whole egg mixture and fold in using a whisk, and then fold in gently the whipped whites into two parts.  Spread this batter in the prepared pan, being sure that it is levelled and even. Bake the cake for about 10 minutes until it springs back when gently pressed. Take the ice cream out of the freezer. Reserve.

5)Let the cake cool for about 2 minutes on a cooling rack. Loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the two short sides of the cake in toward the centre with the towel (you can rest the cake on one side to get it to stay in place better) and let it cool this way to set its “memory” so the cake won’t crack once filled.

6)Carefully unroll the roulade cake and remove the tea towel. Spread the ice cream over the cake with a spatula leaving 3cm at both of the short ends. Roll the cake. Wrap the roulade in cling film and place in a plastic wrap for a minimum of 2 hours or until ready to serve.  Remove the roulade from the freezer 10 minutes before serving.  Dust with icing sugar and decorate with almonds. Serve along your favourite coffee. 

*the roulade recipe inspiration from Anna Olson  

coffee ice cream roulade

Until next time why not join me on  InstagramTwitter and Facebook…X

 Disclosure: This post was written, recipe, tested and tasted by me. Commissioned by Häagen-Dazs and Great British Chefs.

Sunday, 25 January 2015

breakfast week: banana, coconut and Brazil nut bread recipe

banana, coconut and Brazil nut bread recipe
 banana, coconut and Brazil nut bread

This week is Shake Up Your Wake Up, a national awareness campaign highlighting the importance and benefits of eating healthy breakfast and supporting local producers and farmers. It also aims to demonstrate the wealth of wonderful breakfast produce available around the country.  Encouraging  people to think about the most important meal of the day, the  breakfast  and its ingredients come from and support the cereal farmers who produce it. 
Homemade baking is a fantastic way to get up close and personal with food elements, not to mention the satisfaction of producing good  food  without preservatives with the purpose to feeding love ones knowing what is in your and their plate is goodness and love.
There are lots of cornbread recipes out there; I chose this one because it's easy, quick and the ingredients you certainly already have in your cupboard and fridge.

Banana, coconut and Brazil nuts bread recipe
4 medium bananas
2 cups plain (all-purpose) flour, sifted (250g)
1  tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1 tsp of ground cardamon
1 tsp all spice
1 tsp of vanilla extract
1/2 cup of coconut milk, 100ml
100g of freshly grated coconut
1/2 cup  sugar, light brown or soft dark (100g)
1/2 cup white sugar (100g)
1/4 cup melted butter (60g)
2 eggs, organic large
3/4 cup Brazil nuts coarsely chopped, (a good handful)

1)Preheat the oven at 180°C (350°F).

2)Grease a bread/loaf pan with butter and line it with greaseproof/ parchment paper. Reserve.

Brazil nuts

3)Mash half of the bananas, the other half cut into chunks, set aside. In a large bowl, whisk the eggs lightly, add sugar, vanilla, coconut milk and melted butter and whisk to combine, add the chunky bananas and mix gently with a spatula. Reserve.

4)In another clean bowl, sift the flour, baking powder, cinnamon, cardamon.  Add the coconut, salt, the nuts and mix again. Pour the wet ingredients into this bowl and mix gently to combine.

5)Pour the batter into the prepared bread/loaf tin

6)Place the tin in the mid hack and bake at 170°C(Fan) (350°F) for about 60 minutes.
This is a quite compact bread. Delicious when toasted!

banana, coconut and Brazil nut bread recipe
 banana, coconut and Brazil nut bread

banana, coconut and Brazil nut bread recipe
 banana, coconut and Brazil nut bread 

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banana, coconut and Brazil nut bread recipe

Sunday, 4 January 2015

Rosca Bolo Rei, Twelfth Night bread

Rosca Bolo Rei
Happy New Year! It's been a while, a couple of weeks holiday was needed and what a great way to start 2015! I've been baking like mad lately.
This recipe has many variations throughout the world. Some recipes are cake-like, and some are more bread-like.  This recipe is the  Portuguese yeast bread version, which is  traditionally served to celebrate Epiphany on the 6th of January.  According to Christian tradition, it would be the day that the newborn Jesus Christ had been visited by "the wise men from the East", Three Wise Men.

The night of the 5th and morning of the 6th January is known as "Twelfth Night". The date marks, for Catholics, the day for worship of the three wise men, this custom arose in the eighth century. This cake is just one of the many types baked around the world for celebrations during the Twelve Days of Christmas and Twelfth Night. This date marks the end of Catholic Christmas festivities - and the day that the cribs are unarmed. Therefore,  all the Christmas decorations are removed.
Tradition says to hide a mini crown, a figure of the baby Jesus or a vanilla bean to present the guest who finds them.  In Spain, it's the day of exchange of presents. Tradition has it that the Wise men arrive on January the 6th bearing gifts.

This cake has many different recipes and variations, but the main characteristic is the shape of a crown. The dough is contains white bread flour or all-purpose flour, complemented with butter and eggs, enhanced with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest.  I particularly don't like the candied fruits and citrus, so I added sour cherries. The flavors can be customized according to taste.  It is formed into a large ring shape and baked until golden. The name Rosca, in this case,  means confectionery in the form of ring, in this case of the crown and sometimes can be twisted and rounded too.  A similar recipe known as “Twelfth Night Bread” or Roscon de Reyes,  is the Spanish version of this bread.

Bolo Rei
This recipe is great to use up fruits and nuts leftover from Christmas!
Keep an eye on the oven. I overdone it a bit!

Bolo Rei, recipe

makes a big round bread, family size.

For the sponge
     1 tablespoon sugar (10g)
     3 yeast tablets for bread (45g)
    50ml  of warm milk
     1/2 cup of wheat flour (120ml)

For the dough
     1/2 cup sugar (100g)
     1/2 cup of warm milk (120ml)
     100 g of butter, softened
     1/2 teaspoon salt
     100ml of wine port (1/2 glass)
     2 whole eggs, medium
     2 egg yolks
     400g wheat flour (1.5 cups + 2 tablespoons)
     200 g of chopped nuts
     200 g raisins
     100g sour cherries, chopped ( or any other dried fruits of choice)

For decoration
oil (15ml/ 1tbsp)  and 1 egg yolk, mixture
granulated Sugar
cherries and any other dried fruits you wish


1)mix the yeast in a small bowl with the sugar until very creamy.
2)add the warm milk and then the flour.
3)Mix well and let rise until mixture is like a sponge full of holes and bubbly.

1)In a mixer, put a little less than half of the flour and the yeast (sponge)
2)Add also the sugar, egg yolks, eggs, butter, salt, milk and the port.
3)Use the paddle mixer the batter  beating at maximum speed.
4)Pull the flour that get stuck on the sides of the bowl and add more flour.
5)Beat well. (You can knead with your hands but takes longer)
6) let the dough rest. the dough will rise and double the size
7)Do not let the cold air flow or it will collapse.
8)Sprinkle a surface with flour.
9)With a little flour on your hands, roll the dough out, giving a rounded shape.
10) Place the raisins and nuts, and tighten by turning the sides.
11) Sprinkle flour always to not stick. Make a roll and then cut in half. Turn the roll into a ball.
12) take a round cake pan, turn upside down and grease with butter. Roll out the dough on the bottom of the pan, like a tyre.
13) Place the dough on a greased aluminium tray keeping the round shape of the dough
14)Place the pan with the dough in a plastic bag and let rise again.
15) Pre-heat the oven to 200C conventional/ 180C (fan)/ gas mark 6
16)After the dough has risen, brush with a mixture of egg yolk and  tablespoon of sunflower oil. Garnish with nuts and dried fruits of choice and  a sprinkle of granulated sugar.
17)Bake in moderate pre-heated oven (180C, fan) until golden, about 30-40 minutes.  Keep an eye, as it burns easily.
Enjoy with a cup of tea or coffee.
For a cake-like version check my recipe here: Bolo Rei

Tuesday, 14 October 2014

Chocolate week: Pão de Mel, Brazilian chocolate and honey buns

The Story behind Chocolates and Their Sweetness

The mention of chocolate triggers an overwhelming craving that only a chocoholic can truly understand. The sweet lure of chocolate goes beyond the sheer love for the taste, it is rather the unexplainable satisfaction that is different from any other foods. When you take a bite and allow yourself just to flow with the fascinating pleasure that comes with it, you are marvelled by the intense but unique sweetness of chocolate. How many foods is there that can be used to say “I love you”? And how many craved foods trigger strong and passionate debates worldwide? There are those who enjoy chocolate for the pleasure of it and others who have it as medicine. Whatever your reason for having a bar is, chocolate carries with it a story of long journeys, history of the people and exotic places with tropical fruit trees. So what do you know about this scrumptious treat?

The history of the delicious chocolate

The story of chocolate dates back to when the Mayans and Aztecs used to make a drink that was known as "Xocoatll” from the beans of the cocoa tree. From there, chocolate began to become relevant gradually; by 1528, it was brought back to Spain still as a beverage by the Spaniards. Again chocolate was introduced in France in 1615 and later the chocolate drinks were accepted in England in 1662. The first time eaten chocolate was introduced was in 1847 by Fry & sons; although it was too bitter to attract much attention. Finally in 1874 Daniel Peter stumbled upon milk while trying out mixtures, and this brought the change that saw chocolate being accepted quickly.

How chocolate is made

Have you ever had a bit of chocolate after a craving, and the overwhelming taste that waters your mouth heavily just takes your mind to wonder how exactly this scrumptious treat is made? This is the chocolate recipe; cocoa beans are usually transported from the local farms in carts or on donkeys to the market for a local buyer who will proceed to sell it to a processor abroad. After they have been dried, roasted, and the shells removed, the nibs inside are crushed, and the end product is the raw material that chocolates and chocolate drinks are made from.

Variety of chocolate delicacies 

Today this one of a kind treat is no news to the ears. Its unique sweetness comes in different varieties like milk chocolate, dark chocolate, fine chocolate, chocolate drinks and many other forms. Dark chocolates are very healthy for you especially because they have flavanoids that can help reduced risk of heart disease.

Five things you didn’t know about chocolate

Can you believe that chocolates can actually make you relax by simply smelling it? It’s true. Chocolate can also lower your risk of stroke. Eating chocolate more often increases insulin thereby preventing diabetes. Another great benefit is it can improve your blood circulation. And it can also help prevent blood clotting. So go out there and make it a chocolate week to reap the benefits.  

A chocolate recipe

To help you out here is a delectable Brazilian recipe. This mini cakes are Brazilian version of European 'gingerbread' covered with melted chocolate to prolong its flavor and moisture. Nowadays, these honey buns have  fillings and toppings of various types, making it interesting for party decorations, gifts, souvenirs and tea cakes. Can be found with ease in Brazil as they are commonly homemade.  This particular recipe makes very fluffy and moist cakes.
Pão de Mel

Serves : pending baking tins size used: approx 25-30 cakes


     2 whole eggs
     1/2 cup (125ml) of honey
     1/2 cup (50g) muscovado sugar
     1/2 cup (60g) of chocolate powder
     1 teaspoon ground cinnamon
     1 teaspoon ground cloves
     1 tablespoons (full) butter
     1 cup (200ml) milk
     2 cups (250g) of plain(all purpose) flour
     1 teaspoons baking soda
     1 teaspoons  baking powder
     700g of cooking chocolate to decorate (complete cover each cake)


1) preheat the oven to 180C (fan assisted) and  greased muffin tins (5cm dia)with butter or a baking pan (approx 22cm x 30cm)
2) beat the eggs well in a mixer, until very foamy and very pale yellow
3)  add honey, sugar, chocolate, clove, cinnamon, margarine, milk and flour.beat well until a fully homogeneous mixture.
4) add baking soda and baking powder and mix the dough by hand until completely incorporated.

5) place in the muffins tins or baking pan previously greased. Bake for approximately 25 minutes at 180C . let it cool completely.
6) Cut any shape you like, if using a baking pan, or if using muffin molds cut in half each cake and fill with the flavor of your choice  (I filled with crunch peanut butter and condensed milk and coconut mix ), you can leave it plain too.
7) deep them in melted chocolate, allow to dry well. You can pack each one and give as a present.  

Pão de Mel filled with crunch peanut butter and covered in chocolate
Pão de Mel filled with condensed milk and coconut, covered in chocolate

Monday, 14 April 2014

Quindim recipe, a Brazilian egg and coconut dessert for Easter

At the beginning of my blogging life I published a recipe for Quindim.
It's an egg, sugar and coconut mixture with added vanilla and baked in the oven. 
It can be baked in a big pie dish, small ramekins or mini pudding moulds.
They are bright yellow, have a shinny top and a very light golden bottom.  The origin is believed to come from African slaves in the 17th century Brazil, where coconut were found in large quantities and sugarcane was a important industry at the time.
Recently I found this fantastic recipe, that takes a bit of time, but it's well worth it.  Quindim is a dessert for all occasions and a crowd pleaser. Happy Easter!
Bendito Quindim 
60g of unsalted butter
500g of caster sugar
325g of fresh grated coconut *
1 teaspoon of vanilla extract
18 egg yolks, sieved


1 . Mix 500g caster sugar and 325 grams of fresh grated coconut with your hands. Continue until the dough is smooth, the sugar has completely dissolved, that takes time! I do it watching TV
2. melt the 60g unsalted butter in a double boiler.
3 . Add the melted butter to the sugar and coconut mix
4 . Let the mixture sit for 12 hours in the refrigerator, covered with plastic . the cooling process will make the butter  harden again. You need to take the container out of the fridge and work it again for 5 minutes with your hands. the 18 yolks together in a  fine  sieve, perforate all of them, and let them sieve through naturally.  Don’t  touch or help it with a spoon . let them fall by themselves it will take about 2 hours. Discard the skin left in the sieve.   

6. Add the sieved 18 egg yolks to the sugar, butter and coconut mix . Mix (yes, you can now use a spoon or spatula ) to form a homogeneous mass. Add the vanilla extract.
7. Prepare the family mould or individual moulds with butter and sprinkling with sugar.
8 . Fill the moulds with batter and place all in a larger roasting pan and add water so that the sweet is baked in the oven in a 'water bath'. It takes about 40 -45 minutes at 180C fan assisted oven .
9. Unmold the quindims while warm.

Makes approx 25-30 small bite size quindims (molds of 4cm diameter)  or 1 big family (approx size
22cm diameter pie dish)
It keeps in the fridge for a couple of days, or you can freeze it. 
The original recipe asks for 36 egg yolks, I halved  the portions to make domestic friendly!  
Also, the bottom of the quindim should be light golden, my one (picture below) is a bit too golden, but still tasty! 

Tip: you can't find it or don't have time to grate fresh coconut, then hydrate 250g of sweetened shredded coconut, with approximately 50ml of coconut water, the coconut should feel moist and not wet. Let it sit for at least 30 minutes, mix one in a while and then use in this recipe as directed. 
The ultimate question is what do I do with the egg whites? 
well, suggestions:
1) portioned, frozen and used at later date in other recipes, I tried and it worked!
2) make a giant pavlova, and/or small meringues
3) have egg white omelettes for the rest of the week!

This recipe was adapted from Cátia Farias of Bendito Quindim in Sao Paulo, Brazil

Sunday, 16 February 2014

Sericaia, egg pudding recipe

Sericaia is a Portuguese egg pudding, known as sericá is a traditional wood oven baked sweet from the Alentejo region. Usually baked in a clay dish, but it's completely acceptable to use a glass or any oven proof dish in a conventional oven. There are several versions that over the years altered the original recipe, but keeping the following points in common: "milk is boiled before being added all the other ingredients, the recipe goes in the oven and has the consistency of cream". In Brazil this recipe has many variations, like the use of coconut milk, addition of cheese and other recipes use condensed milk, we Brazilians can't get enough of it. This version is very simple and tasty.

Sericaia recipe
serves 12 people

• 10 sieved egg yolks
• 500 g sugar / 2 1/4 cups
• 500 ml milk
• zest of 1 lemon
• 1 cinnamon stick
• 1 pinch of salt (1/2 teaspoon)
• 250 g / 2.5 cups/15 tablespoons of wheat flour dissolved in 500 ml of milk
• 10 egg whites beaten till stiff
 • plenty of grounded cinnamon for sprinkling approx 50g

• 1- In a mixer, beat the egg yolks with sifted sugar until soft and creamy. Reserve this cream mixture .

• 2 - separately, in a saucepan, boil milk with lemon zest, cinnamon stick and salt. Once simmering, turn off the heat and incorporate the wheat flour dissolved in milk, stirring fast and very well with a balloon whisk. Incorporate the cream mixture.
• 3 - return pan to low heat, stirring constantly,  to thicken the cream to the point that gives to see the bottom of the pan ( + / - 15 minutes) .  Remove from heat and set aside until completely cool .

• 5 - After the cream has cooled,  very GENTLY add the egg whites
beaten till stiff.
• 6 - Transfer the mixture to a ovenproof dish, greased and sprinkled with cinnamon baking sheet and sprinkle more cinnamon on the surface of the mixture . Bake in preheated 180C (fan oven) oven for 40-45 minutes .

TIP : Let this desert to cool down before cutting it or make it overnight and then cut next day. It gets even better the next day. Enjoy it!

Monday, 30 December 2013

glazed chocolate mousse cake and happy new year

Chocolate is a well-known aphrodisiac and very good for you! No, that is not listed or count towards five-a-day, but chocolate contains magnesium, iron, potassium and some  vitamins, another excuse to eat chocolate!  Where does chocolate came from? Chocolate comes from the fermented, roasted, and ground beans of  cacao or cocoa tree. They are harvested, inflamed, roasted, and ground the seeds into a paste. The word "Chocolate" comes from the Nahuatl language of the Aztecs. The Nahuatl word xocolatl means "bitter water"

This recipe using dark chocolate was given to me many years ago in Brazil and it's such a success. I added the glaze, by Anna Olsen, and it looks and taste even more special with the three layers of chocolate with different textures. Enjoy and Happy New Year!

Glazed chocolate mousse cake


·       200g of good quality dark cocoa powder, sieved

·       250g of unsalted butter at room temperature

·       6 tbsp of caster sugar

·       8 organic medium eggs separated


2 clean and grease free big mixing bowls

whisking mixer

prep: butter and dust with cocoa powder a  20cm/8in spring form cake tin with a removable base.

Lovely napkins kindly sent to me by Talking Tables


  1. Whisk the egg whites to stiff peaks
  2. In  another bowl whisk the  butter with the sugar until pale.
  3. Add the yolks one by one  
  4. Slowly add the cocoa powder to the mixture and fold gently in the egg whites.
  5. Pour half of the  cake mixture into the tin and bake in medium heat (180C) for about 20 minutes.  Let it cool completely.
  6. Add  3 tbsp of liquor of your preference to the  uncooked mixture reserve in the fridge
  7. Once the base is cooled pour the uncooked chocolate mixture
  8. Leave in the fridge for at least 6 hours or overnight to firm up

For the glaze by Anna Olsen

·  60ml water

·  100g sugar

·  60ml whipping cream

·  50g cocoa powder, sifted

·  1 1/2 tbsp unflavoured gelatine powder

While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepan. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in 60ml of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.


To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve. 

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