aper over long sides for handles.
Sift flours and
opposite sides for handles.
Blend
mbine flour, baking soda and chocolate; add in 3 additions to
aper at 2 opposite sides for handles.
Sift the flour
For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface.
an with parchment.
For the Cake: Place chocolate, butter and salt
Fold into batter along with melted butter and orange peel and
owl with an electric mixer for 30 seconds until frothy. Gradually
for the chocolate chip scones:
Preheat oven
n with parchment paper.
For the choux pastry, place butter
vanilla extract and semi-sweet chocolate in a large saucepan, stirring
Reduce heat to low; simmer for 10-15 mins or until
For the tahini caramel, place cashews
n a slow stream, beating for 8-10 mins, until stiff
ith foil. Spread bottom with chocolate. Refrigerate 10 mins or until
owl until smooth.
Stir chocolate and butter in medium heatproof
2 1/2 cups water, chocolate, sugar, eggs and sifted dry
uittard chocolate according to package directions.
Once apeels have melted, add
For the chocolate hazelnut sauce, place all ingredients in a small saucepan on low heat. Stir, without boiling, until smooth. Keep warm.
For the pancakes, combine the flour and sugar in a medium bowl. Whisk the milk, vanilla extract, egg and butter in a medium bowl. Whisk into the flour mixture to make a batter.
Heat a large oiled skillet on medium heat. Cook 1/4 cup portions of the batter, in batches, until lightly browned on both sides.
Top the pancakes with ice cream. Drizzle with the chocolate hazelnut sauce and serve.
n wire rack.
For the chocolate frosting, stir chocolate and butter in