aper over long sides for handles.
Sift flours and
For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface.
ntil smooth. Stir in the chocolate, butter, brown sugar, ground
vanilla extract and semi-sweet chocolate in a large saucepan, stirring
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
for the chocolate chip scones:
Preheat oven
archment paper. For the chocolate ganache filling, place the chocolate and butter in
aper at 2 opposite sides for handles.
Sift the flour
owl with an electric mixer for 30 seconds until frothy. Gradually
lectric mixer on high speed for 8-10 mins, until a
nto prepared pan.
Bake for about 1 hour until toothpick
ompletely on wire rack.
For the chocolate praline filling, place granulated
nches over sides for handles.
Melt butter and chocolate in medium
owl until smooth.
Stir chocolate and butter in medium heatproof
2 1/2 cups water, chocolate, sugar, eggs and sifted dry