For the chocolate decorations, spread semi-sweet chocolate melts onto a cold
ith parchment paper. For the chocolate ganache filling, place the chocolate and butter in
aper over long sides for handles.
Sift flours and
owl with an electric mixer for 30 seconds until frothy. Gradually
vanilla extract and semi-sweet chocolate in a large saucepan, stirring
owl until smooth.
Stir chocolate and butter in medium heatproof
lectric mixer on high speed for 8-10 mins, until a
ack.
Meanwhile, for the chocolate ganache filling, stir chocolate and butter in a
nches over sides for handles.
Melt butter and chocolate in medium
For the Ganache:
Place the chocolate in bowl over a pan
For ganache (which should be made first
for the chocolate chip scones:
Preheat oven
ntil smooth. Stir in the chocolate, butter, brown sugar, ground
he foil over long sides for handles.
Beat butter and
Reduce heat to low; simmer for 10-15 mins or until
For the tahini caramel, place cashews
ith foil. Spread bottom with chocolate. Refrigerate 10 mins or until
uncovered, for 10 mins. Remove from heat. Stir in chocolate, cinnamon, baking
nto prepared pan.
Bake for 50 mins until toothpick inserted
aper at 2 opposite sides for handles.
Sift the flour