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If anyone can link me to the recipe for Sweet and Salty Chocolate Cake, I would greatly appreciate it.

Looks like you made a modification with what looks like some sort of jam/preserves

Some of those from the book sound real interesting.

Do you have a picture of a slice?

I wonder what the slice looked like.

One last question - did you use the Saffron?

Excuse the ignorance, but what is the KP process? Did you eliminate the Smoking Chips?

What recipe did you use? Always looking to impress, enjoy hearing "Wow, You Made This? I guess you can call it the Wow Factor.

That looks fabulous, for sure I wouldn't mind having that recipe. Is this the exact recipe by chance? https://www.notquitenigella.com/2022/12/27/tipsy-cake-heston/

Oooh, that looks good.

Looks lovely anyways.

I might do the orange buttercream or lemon. The Meringue has my attention aswell. Using cocoa powder might be a little too bitter for me.

What would be the ideal frosting besides chocolate that will take it over the top?

Looks yummy

Looks just scrummy.😀

Below is her recipe and I need some help. I understand blancmange is vanilla pudding in the USA and how much vanilla pudding do I use in place of her 2 packets of blancmange? In my area apricots are just out of season so can I use dried apricot and just rehydrate? "Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one Ingredients: dough 200g of flour 150g of butter 75g of sugar 1 egg 1 egg yolk 1 teaspoon of baking powder fruit: 1kg of apricot 4 peaches 2 packets of powdered vanilla blancmange 4 tablespoons of brown sugar Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer. Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in. Heat the oven up to 180C. Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving."

Or how about a combination of peanut butter and chocolate chips?

Some great and talented individuals

Nice, would like to see what the interior looks like.

I will be in Europe in June and will stop by for any left overs.

How lovely

Apparently this recipe from Rhodes does not mention the dough unless I missed something; https://www.food.com/recipe/gary-rhodes-sticky-toffee-pudding-135354

I agree.

Thanks, I am curious what didn't you like about the one I posted?

I want to make it, it's calling my name. Would you recommend this recipe or yours? https://rouxbe.com/recipes/1008-gateau-basque