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Final flourishes

Ingredients 0
Servings 12




TO MAKE DECORATIONS (for Chocolate fudgy gâteau) Melt 30 g of white chocolate over hot but not boiling water. Dip the underside of the ivy laves in melted chocolate and leave to set. Carefully peel off the ivy leaves, being careful not to break chocolate. TO SERVE: Unmould gâteau from the ring. Carefully position the chocolate leaves on the gâteau. Serve as a memorable dessert for a special occasion. Serves 12.

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