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Chocolate Icing recipe Rating :  

This chocolate ganache recipe makes enough to cover a 23cm cake. You can also serve the warm ganache over fried bananas which you have drizzled with rum, serve it on icecream or just dip a toasted croissant into it. Add a spoon or two of Baileys, rum, Cointreau, Grand Marnier or any favourite liqueur instead of vanilla extract.

Serves One 7 inch cake


100g (4 oz) good quality plain or dark chocolate
50g (2 oz) butter, unsalted
175g (6 oz) icing sugar
3-5 tablespoons of milk

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200g dark chocolate (70% cocoa solids)
2 tablespoons golden syrup
120g (4oz) caster sugar
60mls cold water
1/2 teaspoon vanilla extract (optional)

1. Break the chocolate into pieces. Heat the golden syrup, caster sugar and water in a non-stick saucepan until the sugar is dissolved and it is syrupy. Turn the heat up and bring the syrup to the boil. Remove from the heat and add the chocolate, stirring to melt it. Use immediately.

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