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Gâteau Lawrence
- Serves
6
- Difficulty
Medium
- Ready in
1 hr 20
By Joanne Harris and Fran Warde
Published 2002
This is a rich cake. If you find, as I do, that the chocolate icing seems a little too much of a good thing, try drizzling about 6 tablespoons of warmed apricot jam over the cake just before serving – the sharp tang of the fruit makes a wonderful contrast to the dark chocolate. Bliss!
Ingredients
For the cake
180 g 175 g 125
Method
Line a 25cm push-up-bottom or springform cake tin with baking parchment.
Break the chocolate into pieces and melt it in a bain-marie (that is, in a heatproof bowl over a pan of simmering water).
Cream together the butter and sugar unti
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